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We’re having a special Secret Recipe Club event this month: a Cookie Carnival. If you’re anything like me, you’ve been baking cookies like nuts the past few weeks. I just love serving up platters of homemade cookies and bars around Christmas.
I was assigned to Bewitching Kitchen, a new blog to me. The author, Sally, was born and raised in Brazil; she’s lived in Paris and California; and is now settled in Kansas. Quite an array of places! She and her husband are both biochemists. (Wow! I am always fascinated by bloggers who have “real jobs,” you know, outside their home. How do people do it?)
I had planned to make these Snickerdoodles with a Twist (instant coffee!) when I first got the assignment, but last week my brain stopped working and I made some regular snickerdoodles. So instead I decided to make Elizabeth Falkner’s Chocolate Chip Cookies. I am always up for trying a new chocolate chip cookie recipe. And these may be my new go-to recipe!
I believe the secret to these cookies’ goodness is threefold. First, the kosher salt. The bigger crystals of salt make these almost sweet-and-salty, which we all know is the perfect combination. Second, the different sizes of chocolate chunks add interest and texture. Third, I think it’s been much-tested that cookies allowed to “marinate” in the fridge for a while have a better flavor than those that don’t.
My cookies ended up just a little more crispy than I would have liked, so next time I will cook them for a shorter period of time. I like chewy cookies, though, so if you like yours crispy, aim for 14-16 minutes of cooking time.
For my second batch, I added in some Andes peppermint crunch baking pieces to make them more Christmasy. I liked the peppermint, but I actually preferred the plain chocolate chunk cookies.