Good morning! A happy Monday to you. Can you believe that it is already August? I feel as if the last few months are a blur, everything seems to be going at warp speed. I am now making a concentrated effort to relax and enjoy the last few weeks of Summer.
One of the things that I have been doing more of lately is reading, I have a pile of books and cookbooks that are on my Summer reading list and I want to finish them before it is over.
The Back in the Day Bakery Cookbook is one that I have been waiting to find the time to sit and savor. I actually received this as a Christmas gift and have just now found to time to pour over the recipes. The book is actually from one of my favorite bakeries in the world!
Located in Savannah, Georgia, Back in the Day Bakery is owned and operated by Cheryl and Griffith Day who burst onto the scene in 20002 with their scratch baked goods, baby cakes, artisan bread and more. I have loved this bakery from the moment I first stepped over the threshold and each year when I return it feels as if I am walking into my grandmothers kitchen.
The cookbook does not disappoint as it is filled with over 100 of their customer favorite soups, sandwiches, cookies, cakes bread and more.
If you are a fan of old fashioned, no nonsense baked goods just like your grandmother made that you will love this cookbook. I think it would make a wonderful addition to any collection as well as great Christmas gifts, yes it is time to give that a little thought!
Chocolate chip cookies are one of my favorite things to bake and eat, although to be honest the dough is actually my favorite part of the cookie. It is actually my measure of an excellent recipe and this dough is scrumptious; it is creamy, rich, slightly salty and sweet at the same time, the perfect combination for a chocolate chip cookie.
Chocolate Chip Cookies
Recipe from The Back in the Day Bakery Cookbook
21/2 cups of flour
11/4 tsp baking soda
11/4 tsp. fine sea salt
2 sticks of unsalted butter, at room temperature
1 tsp. vanilla extract
2 large eggs, room temperature
2 cups semi-sweet chocolate chips/chunks
fine sea salt for sprinkling
Preheat oven to 350, position a rack in the lower third of the oven. Then line two cookie sheets with a Silphat or parchment paper.
Add eggs and mix for no more than 1 minute, the eggs with not be fully incorporated. Turn the speed to low and add the dry ingredients mixing until just combined, 1 to 2 minutes. With the mixer running, add chocolate and mix and additional minute.
Use 1/4-cup measure ice cream scoop to form cookies into balls, leaving 2 inches on either side to allow for spreading. Lightly tap each cookie with the palm of your hand and then sprinkle with the sea salt.
Bake cookies for 13-18 minutes, rotating half way through the baking. The cookies should be golden brown around the edges but still have light centers. Cool in wire rack. Cookies will last 3 days at room temperature.
These cookies are crispy on the outside and soft and gooey on the inside, perfect with a glass of milk! I hope that you check out the Back in the Day Bakery, as well as, The Back in the Day Bakery Cookbook I think that you will enjoy them both as much as I do!
Have a great day!