Sea Salt Chocolate Chip Cookies

A few weeks ago I went to the best bridal shower I’ve ever been to.  I wish that I had taken my camera with me because this shower was so ridiculously cute that I would have featured every bit of it on the blog.  The bride’s sister, Lianne made every detail perfection.  I told her, I’m already looking forward to Merrily’s {future} baby shower… after all, she did break 11 ribbons.  She even made her own ridiculously cool cake stands that I am dying to attempt myself.

One of my favorite details?  She sent each of us home with a brown paper bag with all of the dry ingredients to make her Mama’s TOP SECRET Sea Salt Chocolate Chip Cookie.  Mrs. K’s cookies are to die for.  I can’t imagine what it would take to put together twenty five bags of these ingredients.  Everything was labeled and had directions for a few ingredients we were to add ourselves.  You can tell a lot of love went into these favors.

Finnegan and I made them on a rainy morning and by the next day, we were trying to figure out how to get Mrs. K to share the whole top secret recipe with us.  I pretty much coerced Lianne to beg, borrow, or steal it so I could share it with you.  Then, I told her that I would even keep it a secret from you guys if it meant getting a copy… sorry, I know I sold you out but, they are THAT good. 

Luckily, and you’ll agree as soon as you make them, Mrs. K gave it to you guys with her blessing.  THANK YOU MRS K!!

You will need:

2 sticks butter, softened
¼ cup granulated sugar
¼ cup turbinado {raw organic} sugar
1 ¾ cups brown sugar {we use an equal mix of light and dark}

2 eggs, lightly beaten
2 tablespoons vanilla extract

3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt

6-8 ounces semisweet chocolate chips {use a good quality here}
Fancy sea salt for sprinkling on tops of cookies

 

Directions:

Preheat oven to 350˚ F {325˚ F if using a convection oven} and line your cookie sheet(s) with parchment paper.

Sift the flour twice {even pre-sifted flour}, then measure out 2-1/2 cups. Mix that flour with the salt, baking powder, and baking soda and set aside.

In a large mixing bowl, on very low speed, slightly cream the butter and sugars {approximately 30 seconds – it should still be a bit chunky}.

Add eggs and vanilla extract.

Gradually add the flour mixture to the creamed mixture. Fold in the chocolate chips.

Here, Mrs. K scoops out the cookies and flattens them with the bottom of a glass, but I left them in balls and they spread out just fine.  Hers are a little more thin and crispy, next time I make these, I’ll do half one way and half the other. 

Sprinkle tops with sea salt. Gently tap the salt into the dough with your finger so it doesn’t fall off after baking.

Bake for 10.5 minutes {cooking time may vary slightly}. Allow to cool on cookie sheet for 2 minutes before sliding parchment onto countertop to finish cooling.

Elsewhere.

Pssst… I’m over at Little Prairie Life today, screwing up my friend Megan’s blog royally. 

Stop over and leave a comment so I don’t look like the kid sitting at the lunch table all by my lonesome.  Pretty please with a cherry on top?

I’ll pay you tomorrow morning with a Sea Salt Chocolate Chip Cookie recipe that is to die for!

How To Make Pesto.

We plant at least one basil each year, usually two.  They do really well in our potted herb garden and they are relatively low maintenance.  There is nothing like fresh basil for adding flavor to things like caprese salad, pizzas made on the grill, pasta, marinades, and the Davester’s favorite summer dish, orzo pasta salad. 

This time of year, it tends to go a little nuts with the warm temps so we’re up to our eyeballs.  What to do with all of that extra basil?  We make a batch of pesto, trim back the basil plant and let it go nuts again.  It only takes a few days to replenish itself.  You can repeat this as much as you’d like and put up the pesto in the freezer for winter. 

I feel like a pioneer.  {Not really.}

This recipe is really forgiving as far as amounts go, you will really do it to suit your own tastes.  If you like it with more garlic or nuttier, then just add more.

 

You will need:

• 2 - 3 cups of packed basil leaves {maybe like 6 – 7 cups unpacked?}
• olive oil
• pine nuts, a handful or two {you can also substitute walnuts or pistachios}
• garlic, pressed or lightly chopped {2 – 3 cloves should do it}
• sea salt + freshly ground pepper
• parmesan, pecorino, grana Padano, or Romano cheese {if serving fresh + not freezing}

 

Pick your basil leaves. In a food processor, combine garlic {I used two cloves} and a handful of pine nuts, pulse until coarsely chopped. Add basil leaves and about half a cup of olive oil to start. Pulse and check consistency. You will likely need another 1/4 to 3/4 cup of olive oil depending on how many basil leaves you have.  Add it slowly and when you’ve reached the desired consistency, add sea salt and fresh ground pepper and pulse a couple times just to combine.

I freeze mine in ice cube trays.  When frozen, pop out and store in freezer bags.  You can keep them frozen for 3-6 months.  They are the perfect size to throw in a pot of sauce to add some oomph, or in a pesto cream sauce like the one in the tortellini with red grapes, or in a single serving of just cooked pasta. 

Don’t forget to put aside a little and have a plate of pasta to enjoy it fresh.  Top with grated cheese & dig in.

 

Uniforms.

 

We went uniform shopping and I *may* have choked back tears the whole time.

Finn ignored me except to remind me that he has to grow up sometime.

Dave made fun of me.

Tate laughed and made completely unintelligible conversation.  I’m pretty sure she said that she would keep me plenty busy destroying everything in the house until her idol made it home from school.

One month at home with my buddy and then he’s off to new adventures.