Will I ever win?
Only time will tell
You got to suffer to remember how well
that are our ideals never really marched in time
That's the bottom line
Jilted lovers and broken hearts
You got to suffer to remember how well
that are our ideals never really marched in time
That's the bottom line
Jilted lovers and broken hearts
Is it sad that this song makes me think of baked goods and me? The lyrics do speak to me because I am currently "suffering" from lack of eating baked goods. And "our ideals", baked good's being to made of butter and all things delicious and mine being to devour them and remain petite, don't exactly "march in time." "That's the bottom line." And as a result we are "jilted lovers" left with "broken hearts."
Salted Chocolate Buttermilk Cookies
Adapted from Baking Bites
These are so chewy (props butter and buttermilk.) The salt definitely provides an excellent contrast to the sweet chocolate cookie as it always does. I seldom make full chocolate baked goods because my family doesn't go nuts for them but these were the greatest exceptions ever.
1/2 cup butter
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup dutch processed cocoa powder
1 1/2 cups sugar
1/2 cup light brown sugar, packed
1 tsp vanilla extract
2/3 cup buttermilk
1/2 tsp instant coffee dissolved into 1 tsp water
2 cups milk chocolate chips
fleur de sel for sprinkling
In a small saucepan, melt the butter over medium heat. Cook the butter, stirring occasionally, until brown bits form at the bottom. Remove from heat and allow to cool slightly. Go make your breakfast, read the paper, hit up some coffee or something of those sorts. Preheat the oven to 350º. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking soda and salt. In a large bowl, combine the browned butter (still warm) with cocoa powder and whisk until very smooth. Whisk in sugars, vanilla extract, buttermilk and coffee. Gradually stir in the flour mixture until no streaks of flour remain. Stir in the chocolate chips. Drop dough in 1-inch balls into prepared baking sheet, leaving about two inches between cookies to allow for spread. Sprinkle the cookies with fleur de sel. Bake for 10-12 minutes, until cookies are set around the edges. Cool for 2-3 minutes on a baking sheet, then transfer to a wire rack with a spatula to cool completely. Ho baby, these are amazing hot, warm, you name it.
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup dutch processed cocoa powder
1 1/2 cups sugar
1/2 cup light brown sugar, packed
1 tsp vanilla extract
2/3 cup buttermilk
1/2 tsp instant coffee dissolved into 1 tsp water
2 cups milk chocolate chips
fleur de sel for sprinkling
In a small saucepan, melt the butter over medium heat. Cook the butter, stirring occasionally, until brown bits form at the bottom. Remove from heat and allow to cool slightly. Go make your breakfast, read the paper, hit up some coffee or something of those sorts. Preheat the oven to 350º. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking soda and salt. In a large bowl, combine the browned butter (still warm) with cocoa powder and whisk until very smooth. Whisk in sugars, vanilla extract, buttermilk and coffee. Gradually stir in the flour mixture until no streaks of flour remain. Stir in the chocolate chips. Drop dough in 1-inch balls into prepared baking sheet, leaving about two inches between cookies to allow for spread. Sprinkle the cookies with fleur de sel. Bake for 10-12 minutes, until cookies are set around the edges. Cool for 2-3 minutes on a baking sheet, then transfer to a wire rack with a spatula to cool completely. Ho baby, these are amazing hot, warm, you name it.
2 comments:
Yum! I will for sure have to be making these - since I ate both of them, and my boyfriend did not get to try them. =)
Haha that is the case around my house too
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