Killer Chocolate Chip cookies (takes 2 days)

 Chocolate Chip Cookies

Yields: 8 jumbo cookies. 

Source: https://www.youtube.com/watch?v=DPMUZAeI7no&list=PLblatRs3EXLUsBqb-fdBN-u4fN-TA7vi-&index=2

Ingredients:

220g (or 2 sticks/1 cup) nice butter 

100g (or 1/2 cup) granulated sugar 

200g (or 1 cup) dark brown sugar 

2 large eggs + 1 yolk 

4g (or 1 1/4 teas) vanilla extract

8oz of 70% cacao nice baking chocolate (bars not chips) 

330g (or 2 1/3 cups) AP flour

1/2 teas baking soda

1/4 teas baking powder 

7g (or 1 1/4 teas) salt

flakey salt for topping

Directions:

1. Into the bowl of a stand mixer, add room temperature butter and the sugars.

Using the paddle attachment, cream for 2-3 minutes on medium.

Then add in eggs + yolk and vanilla and cream on high for another 4-5 more minutes

(pausing to scrape down the sides of the bowl halfway through).

Creaming times will vary slightly based on the temperature of your product.

At the end of the creaming, your mixture should look the way it does in the video. 

(Nice and creamy)

2. Roughly chop the chocolate.

Transfer the chocolate into a  colander or salad spinner and gently shake to remove some of the fine grains of chocolate so you're left with mostly the large chunks.

(Save that dust as an ice cream topping or snort a line or two.)

3. Add flour, baking soda, baking powder, and salt and mix on low for about 30 seconds.

Reserve 15-20 chocolate chunks and gently fold the rest into the mixture until well distributed.

4. Using a 4oz scoop or 1/2c measuring cup, scoop cookies onto a small tray.

Dropping a couple of chocolate chunks into the bottom of the scooper before scooping.

*Refrigerate for 4-12 hours.  

- they can be tightly packed on a small tray, because they won't be spreading out, just firming up.

(next day)

5. When you're ready for baking, preheat oven to 375 degrees.

Place cookies on two flat, parchment-lined baking sheets.

I do 4 cookies per sheet since these are LARGE cookies and need room to spread.

Top each cookie with a sprinkle of flakey salt.

6. Bake for around 18 minutes or until edges are golden brown, but soft in the middle. 

Simple Flatbread

Flatbread recipe from Reddit surprisingly.

Source: https://www.reddit.com/r/Breadit/comments/m3h9k6/does_flatbread_count_ive_been_making_flatbreads/

Ingredients:

450 grams of all purpose flower

2 teaspoon active dry yeast

2 tablespoons olive oil

2 teaspoons salt

355ml of lukewarm water

Directions:

01. Add the flour and salt in a large bowl, whisk, then add water and olive oil. In a smaller cup, mix the yeast and some water to create a paste, then add this into the large bowl.

02. Mix until you have a decent enough dough to continue kneading on your work surface. Then knead for a good 5-7 minutes until the dough doesn’t stick to your hands anymore.

03. Place the dough into an oiled bowl and cover and rise for at least one hour and a half (two hours if possible).

04. Take it out and form the dough into whatever sized balls you want (this recipe calls for 10 flatbreads). Form them into flat circles with your hands and heat them on a cast iron skillet for about 3-4 minutes on each side.

Place them all into a bread bowl covered in a towel to steam.

Plus: You can brush them with a little olive oil too

Plus: Thinking about using "garlic oil" for the olive oil ingredient. It will be left over from making Garlic Confit ;-)

To soften: Add in 1/4 cup of yogurt!?

Also, maybe roll the dough and roll in some onion and/or garlic?