Rabu, 27 Juni 2012
Have you ever been at a bake sale, spied a stack of cookies wrapped in plastic wrap and excitedly grabbed them up because you can tell by the wonky shape and crappy packaging that they’re homemade and you’re all like, “Awe yeah, y'all, I’m about to get my eat on”. You’re totally expecting your mom’s Toll House cookies because they look just like them. And then you take a bite. And just want to cry. Because they're... not right.
You want to know why? Probably because somebody skipped the salt.
Listen to me: if you want to eat healthy, stop baking cookies.
Salt is a flavor enhancer. It’s just as important to sweet dishes as it is to savory ones. Maybe more so since most savory dishes have herbs or spices to help develop the flavor.
And you’re all thinking about sodium now and some of you are shaking your head at me but here’s the thing… if one teaspoon of salt in whole batch of cookies is going to be harmful to you, you might ought to skip the cookies anyway. Go eat an apple and stop ruining the cookies.
What brought this rant on (and you’ll have to forgive me for ranting like this… I, um… well, I’ve never gone off the deep end here before… so… yeah, errrr… sorry about that) is that I was reading the recipe for some chocolate chips cookies that are wildly popular on Pinterest right now and noticed that the recipe calls for a lot of salt. Hmmm… pinners claim recipe is the best they've ever made… recipe calls for ton of salt. Coincidence? I think not.
But since I haven’t tested that recipe yet, I will post my mostest favoritest cookie recipe in the history of EVER because, really, you can’t beat it.
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| Recipe and photo from Nestle Toll House |
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups Nestle Toll House chocolate chips
1 cup chopped nuts (optional)
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake at 375 degrees for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes approximately 50-60 cookies.
Makes approximately 50-60 cookies.
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