I Baked

I kept it simple and made these chocolate chip cookies. No, I don't have my own recipe I've been baking since I was five, so I just steal recipes from those who do. Baking is a rare occurence in my kitchen. In preparation for my upcoming field trip to King Arthur Flour, I decided to pull out the flour, sugar, eggs, measuring cup and spoons and get to baking. Originally, I wanted to make my favorite fall treat: Pumpkin Spice Chocolate Chip Cookies. I couldn't find pumpkin puree anywhere. It wasn't avalible online via Stop & Shop Peapod, it wasn't at my local grocer The Golden Goose, and to top it off, my venture to the Foodmaster in Charlestown on my lunch break only lead me to shelves void of pumpkin puree. What gives?! I learned from a Foodmaster employee that it will not be present on the shelves of any grocery store anytime soon. While normally there is a surpluss keeping shelves full throughout the year, all the rain we experienced last summer caused severe damage to the Pumpkin crops leaving no puree whatsoever in excess. (picture source)I had no idea it was that bad! What a travesty, not only for fall baking, but especially for those poor farmers. I switched gears to good old chocolate chip. As a result, there are a few extra ingredients pictured necessary for the pumpkin cookies but not the regulars. Oh and for the record I actually had King Arthur Flour in my cabinet, it was not purchased specifically for this venture in baking. I am not sure why I have bread flour as opposed to all purpose flour. I've never baked bread and I have no idea if I can bake cookies with bread flour (technically I had 1 cup all purpose, it was the last of an unpictured bag) but here goes nothing. The list:

2.5 cups all purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon vanilla extract
2 cups packed dark brown sugar
2 eggs
2 sticks butter, softened (2 sticks) If Jenna says 2 sticks, she means 2 sticks!
1 bag semi-sweet chocolate chips

Since I couldn't make Pumpkin Cookies, I opened a bottle of the next best thing. Pumpkin Beer! Blue Moon Fall seasonal Harvest Moon is brewed with the flavors of vine ripened pumpkin. Notes of clove and nutmeg provide a slightly sweet, slightly spicy, copper-orange Pumpkin Ale. Now where was I....

1) Whisk together the flour, baking soda and salt. Set aside.

2) Cream together the butter and sugar. Add the eggs one at a time, beating after each one. Add the vanilla and mix gently to combine.3) Add the flour to the butter and mix. Carefully stir in the chocolate chips. Bake at 350 degrees for about twelve minutes, or until golden.

I got mini chocolate chips on accident too. It happens. Since I had mini chips I decided to make monster cookies.

I don't own Silpat and I don't have parchment paper. I sprayed the cookie sheets with Pam.

This makes me laugh. I think I was on beer #2 but that's no excuse. bahaha.

In happier times (with no squished monster cookie) success!These are scary big. But as it turns out, you can bake cookies with bread flour. Perhaps this Saturday at KAF I will learn the difference in flour types. Cookies for dinner.

Cookies for breakfast.

Cookies for co-workers.

Cookies for road trips!