Tuesday, March 27, 2012
Baking Savory: Cape Chocolate Chip Cookies
I like the way that cape, chocolate, chip, and cookies all start with the letter C. I do not, however, like the way it reminds me of an English snob.
If you're reading this blog, I honestly hope you aren't an English snob. It's ok if you majored in English, or read a lot of books, just as long as you don't make people feel bad about the way they speak or write.
I once had an English snob make a snide remark at me at a party. Not cool, English snob, not cool.
I remember it better than most memories. The way I was excited about having found a random example of an alliteration. The way he made sure to stomp on my feelings by telling me that it was NOT alliteration. According to him, and (I'm assuming) his English snob friends, in order for something to be an alliteration, there had to be 3 or more words starting with the same letter.
Really, English snob, really?
I don't even care if he was right or not, what I care about is how he went out of his snobby way to crush my alliterating hopes and dreams.
You may have noticed that I am in no way an English snob. I write this blog the way I speak, the way my mind rattles out thoughts. I even speak the way my mind shoots ideas around. This means that sometimes I leave out important words in my speech, like prepositions, or subjects of sentences. I may also be leaving out these words as a result of falling down the stairs last month, whatevs.
What matters is that my friends aren't English snobs, and that I can find a way to convince people that these Cape Chocolate Chip Cookies are NOT weird.
Cape Chocolate Chip Cookies
adapted from Emeril
1 cup of butter (2 sticks)
1 cup of sugar (divided into halves)
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup chocolate chips
1/2 cup finely crushed potato chips (Cape Cod, for alliteration!)
1 cup all purpose flour
1 cup bread flour (because I ran out of AP)
Preheat your oven to 350 degrees. In a large bowl, cream together the cup of butter with a half cup of sugar. Mix in the teaspoon of vanilla and the 1/4 teaspoon of salt. Add the 1/2 cup of crushed Cape Cod, and the 1/2 cup of chocolate chips. Stir well. Finally, add the two cups of flour and mix until well combined.
Place remaining 1/2 cup of sugar in a shallow bowl. Using a tablespoon to help measure, form cookie dough mixture into little balls. Roll the balls in the sugar before placing on the cookie sheet. Gently press down on the cookie balls with the bottom of your bowl. Sprinkle tops with extra crushed chips and sea salt flakes*(See note).
Bake the cookies for 14 to 16 minutes. Transfer to wire rack to cool.
*I have an excessive amount of salt on the tops of my cookies. After further consideration, they are much better with only a little bit of salt sprinkled on top. Emeril dips his in chocolate. This is worth considering.