Silver lining to the 2020 pandemic? Taking the whole year to PERFECT my chocolate chip cookie recipe. I’ve gone through so many batches that would come out too dry, too fluffy, too thin and overall just not right. I have finally created a fail proof recipe that will leave your guests thinking you’re Betty Crocker! I think we can all agree, there really isn’t a more quintessential baked good than a classic chocolate chip cookie. One bite of this ooey, gooey, chewy cookie will leave you wanting to eat the entire batch in one sitting. Follow my simple, straightforward recipe and you’ll be crowned the queen of baking!
QUICK BAKING TIPS
BUTTER: Melt the stick of butter SLOWLY in the microwave. We don’t want a messy explosion… Trust me… You don’t want the butter to be sizzling hot- stop every 15-20 seconds and stir it around to get melted butter.
CHOCOLATE CHIPS: If you like it more chocolatey, add 1 whole cup instead. Feel free to use dark chocolate, semi-sweet or white chocolate. Your cookie= your preferences!
COOKIE DOUGH: Do NOTskip this step! You must set the cookie dough in the fridge for at least 45 minutes BEFORE baking it!!! Cover the bowl with saran wrap, pop it in the fridge, clean up the mess in the kitchen and the time will pass quickly before you know it.
This has been my go to baking recipe during quarantine. It’s my version of an apple galette. Galette’s are flat, open faced crusts and I’m all about that. I’ve never really been a crust person- with pies & pizzas, I always end up giving David my crusts. I’m obsessed with it and can eat the whole thing in one sitting…. Though I try to space it out with only one slice a day 😉 It looks fancy and complicated, but it’s actually SUPER easy. It’s somewhat on the healthier end compared to brownies, marshmallow stuffed cookies, etc and you can adjust/ add your own twist to it depending on your taste preference! I hope you give this a try and if you do, make sure to tag me on @sophcation
DOUGH 1 and ½ cup of flour 3 TBS of sugar (white or cane) ½ cup of unsalted butter (1 whole stick) 1 tsp of lemon zest 4-5 TBS of cold water Pinch of salt
FILLING 3 large apples (it’s quarantine so use what you have!) 2 TBS of brown sugar 2 TSP of vanilla extract 1 teaspoon cinnamon or more if you like more spice 1 TBS of lemon zest Squeeze half of a small lemon Pinch of salt 2 TBS of Lemon marmalade jam (substitute with apricot/ sour tangy jam that’ll pair well with apples)
First, make the dough. Combine all the ingredients and use a fork or your hands to knead the ingredients into a soft dough. It should feel like playdoh… If your dough feels too sticky/wet, add a bit more flour. If it’s too dry and flaky, add some more cold water. Use seran wrap and pop it in the fridge to sit for 30 minutes.
During this time, I like to make the filling. Wash your apples and slice them thinly and evenly. Sprinkle in the sugar, vanilla extract, cinnamon, lemon, salt and mix it together with the apples in a bowl. You can let this sit for 15 min in the fridge so the apples soak up all the flavors.
When the dough is ready, take it out and roll it into a thin round crust. This is when you can add a layer of jam in the center and spread it out (tip: dont spread it out too far to the edge because you will need to fold the edges over after) Line your apples nicely, starting from the outer layer and work your way in. You should approximately have 2 rows of apples! Then take the edges and roll them up to create a barrier.
Bake for 375 F for 30 minutes and voila! Enjoy and pair a slice of this yummy apple galette with a hot cup of coffee.