Wednesday, February 2, 2011

Blizzard = baking?

I know that half of the country is covered in snow and ice and as I sit here in sunny 57* central California weather I can't help but imagine what it would be like to be snowed in.  Assuming none of us had to be on the road, I think it would be fun to be snuggly warm while a blizzard blew past.  We'd bake and make meals and read and watch a movie.  Or maybe I'm romaticizing it a bit.  Maybe we'd go apeshit and feel caged in and all the kids would fight and the house would be a disaster.  I don't know.  Probably the latter.  Yeah, I know it'd be that.  Ugh.  Thank God it's 57* and sunny.

Did you know that with each big blizzard storm warning stores typically sell out of 5 items?  They sell out of shovels, ice melt, bread, toilet paper and... chocolate bits!

Most people do the romaticized version of a stuck-in-the-house blizzard day that I envision - they are in the kitchen baking!  I love that.

Speaking of chocolate bits, have you tried this recipe?  It's Alton Brown's cookie recipe he calls The Chewy.  With over 800 positive reviews on the Food Network website, it's a must-try.  You can find the recipe and the reviews here or you can follow this:

2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

If you try them, let me know.  I'm always down to be a taste-tester, too!

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  1. Ours ran out of eggs and the bread isle was pretty much depleted.

  2. We actually had the romanticized version today a movie and popcorn, long naps (for everyone) and now dreading driving to work tomorrow morning...bleck.

    Wish I would have gotten your recipe earlier...will try it on Sunday (my free day).

    Have a great day, and you can always play hookie and pretend to be snowed in. ;-)

  3. Of course, one has to have electricity, which many blizzard bound people do not.


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