Since starting work in July, I've been busy at work, and I haven't put as much effort into my home projects. To be honest, we haven't even hung up most of the things in our house--in part because our lack of a couch makes the whole place feel a little unfinished (our couch is supposedly coming in early September now! Only a month after we expected it!)--but in part because we've been taking our time off to be not-busy.
At the end of July when Mia was in town, we focused on just having fun; Nick and I hit up the Milwaukee Air & Water show and watched the Thunderbirds, and Mia and I went to German Fest and enjoyed watching dachshunds dress up as the Milwaukee lion. We've also played a heck of a lot of board games (Nick's current obsession).
With a week of night float for me and two 30-hour shifts for Nick this week, let's cheer to free time full of board games, foodie festivals, and easy deserts like these chocolate chip cookies!
Adapted from smitten kitchen.
1/2 cup (113g) butter, softened
2 tablespoons (25g) granulated sugar
3/4 cup + 4 tablespoons (190g) packed brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 + 1/8 teaspoons table salt
1 3/4 cups (220g) all-purpose flour
1/2 pound (225g) semi-sweet chocolate chunks or chips
flakey sea salt (e.g. Maldon) to finish
- Preheat oven to 360 degrees F.
- In the bowl of a stand mixer or in a large bowl with a handheld electric mixer, cream the butter and sugars together light and fluffy (about 5 minutes).
- Add egg and vanilla; beat until just combined.
- Add table salt and baking soda, and mix until just combined.
- Stir in flour on low speed; the dough will become crumbly as you incorporate all the flour.
- Stir in the chocolate chunks/chips.
- Scoop cookies in about 1 1/2 tablespoon (about 1.5"-sized) balls onto a cookie sheet lined with parchment paper. Space cookies about 1 to 1.5 inches apart on the cookie sheet.
- Sprinkle each cookie lightly with a few flecks the sea salt.
- Bake for about 10 minutes or until the cookies are golden and firm on the outside, but still soft & gooey on the inside. Let cool for at least 5 minutes before moving the cookies to a cooling rack or plate.