New Year, Old Favorites

Happy 2017, friends!

In the first week of the new year, we’ve already seen cool, crazy culinary feats taking the internets by storm. Magical unicorn desserts are having a moment, and the Sarmie Sisters want in. Of course we do.

While we aim for creativity and innovation with each new baking project, it’s the standby  classics that hold a special place in our hearts. Consider the chocolate chip cookie: a humble, no-frills treat that has never waned in popularity since its arrival on American plates in the 1930s (yes, we looked it up).

One of our first from-scratch endeavors as little girls in the Sarmie household was the Toll House recipe. Back then, as eight- and nine-year-olds, we didn’t have the fancy gadgets we rely on today–no KitchenAid stand mixers, cookie scoopers, piping bags, or the enviable collection of cookie cutters that drive our husbands crazy when scattered about in our cupboards. Hey, we need them to live! But we digress…

With just a couple of mixing bowls and spoons, sweet chocolate chip goodness can be achieved. Not unicorn magic, but magic nonetheless.

Peep our recipe!

Sarmie Sister Sweets Chocolate Chip Cookies

tollhouse_watermark.jpg

Ingredients:

  •  1 cup (2 sticks) unsalted butter
  • 1/2 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 1/4 cup flour
  • 1 tsp. baking soda
  • 1/2 tsp salt
  • 1 package dark chocolate chips (we use Ghirardelli)
  • Coarse sea salt
  1. Over the stove, heat butter in saucepan over low-medium heat, stirring frequently, until it turns light brown. Turn off heat, let it cool for 5-10 minutes.
  2. In a medium bowl, mix flour, baking soda, and salt, set aside.
  3. In a large bowl, mix sugars and butter together.
  4. Add eggs one at a time, mixing throughly after each addition. Mix in vanilla. Slowly mix in dry ingredients. Place bowl in fridge for 30 min to chill.
  5. Preheat oven to 350 degrees.
  6. Drop spoonfuls of dough 2 inches apart on parchment-lined cookie sheet. Bake for 7-8 minutes (until edges of cookies are golden brown).
  7. Sprinkle with sea salt immediately.
  8. Let cookies cool on cookie sheet for 2-3 minutes before transferring to wire racks.
  9. Enjoy!

2 thoughts on “New Year, Old Favorites”

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