Okay, that's a silly proposition. I have been drooling over practically everyone's blog posts lately! This is a good season for testing out recipes. The entire blogosphere is enveloped in a cloud of deliciousness.
My kitchen experiments started with bourbon caramel sauce, a la Eat Live Run...
And cream cheese accented pumpkin bread. Recipe coming soon...
But the tastiest? The trendiest? You know what I've been up to... baking batch after batch of Diana's Chocolate Chip Dough Balls.
You see, a few weeks back at the Foodbuzz Festival, I tried the cookies that inspired Diana's recipe, from Annie the Baker. Like nearly every other blogger in attendance, I was immediately smitten with these cookies. Imagine the crispness of a fresh-baked cookie on the outside, with a soft and buttery dough-like center. Needless to say, I was thrilled when Diana unveiled her recipe!
Tonight marks my 4th trial of the recipe. Wish me luck, kids.
The first trial, I completely forgot to add the 1/2 cup brown sugar. The result was a tasty, but not too sweet cookie. I 'fixed' this by eating mine with frozen banana soft serve, topped with my bourbon caramel sauce.
The second trial, I got the recipe right. HOLY DELICIOUSNESS. However, I felt that the cookies needed more a little *oomph*. I couldn't figure out quite what that was.
The third trial, I ditched the chocolate chips and instead devised a maple pecan variation. I added a tablespoon of dark amber maple syrup, and about 1 cup of chopped pecans.
Before baking, I dipped the top of each dough ball in a little organic sugar, which added a little sweetness and gussied them up a bit. See? Cute.
The fourth trial - TONIGHT! - I decided to really shake things up:
Backstage Pass Redux: Chocolate Chip Dough Balls
inspired by Diana from The Chic Life
- 1 1/2 cups
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/2 cup brown sugar
3/41 entire stick of butter, softened/room-temp (insert Paula Deen: "Butter" sound effect)
- 1 tbsp sugar (I use organic, which is 'sparklier' than regular white sugar)
- 1 egg
1/21 whole tsp vanilla
- My addition: 1 whole tsp dark amber maple syrup (from Wisconsin, yo)
1/2more like 1 whole cup semi-sweet chocolate chips
1. In a large bowl - Mix together flour, salt, baking powder, baking soda.
2. In a medium bowl - Mix together ('cream?') the brown sugar, butter and white sugar. Add egg, vanilla and maple syrup, and mix some more.
3. Dump the medium bowl into the large bowl, and slowly mix until even. Because my variation of Diana's recipe has so much butter / liquids, it won't be as hard to integrate the dry stuff. However, as Diana says, 'work it' and trust the dough. It will eventually be amazing.
4. Stick the dough in the fridge for at least 1/2 hour. Because it has more butter / liquids, this will be especially important.
5. Toward the end of your holding pattern, preheat the oven to 350ª. Admire Diana's original post and cute Tiffany Blue color scheme of her blog. Smile and think of the stand mixer that your Mama *maybe* bought for your upcoming 29th birthday, *grin*.
6. Once the oven is preheated and your dough is chilled, bust out a baking sheet and cover with parchment paper.
7. Remember that you forgot to add your chocolate chips to the dough. Add them, and stick the bowl back in the fridge for another 10 minutes.
9. Bake in oven for about 5 minutes, then rotate the sheet to ensure even baking. Put back in oven for ~ 6 more minutes.
10. Delight in your beautiful dough balls! Hopefully?
I am going to pop these suckers in the oven and will be back to post my photos after they're done. See ya soon!
Question for you - What new recipes have you tried out lately? Getting ready to O.D. on holiday cookies like I am? Heck yes!