I know. I KNOW. I tell you about healthier ambitions and breakfasts of the eggs benedict variety and then I tease you just days later with cookies.
BUT COOKIES, you guys: these, specifically, what with their caramel-y, chocolate-y, toasted coconut-y and sea salty yumminess. I just can’t not share them (though when I baked them, I considered hoarding them all to myself in my sock drawer. Just sayin’).
I don’t know about you, but to me, the very best-ever cookie is chewy on the inside, slightly crisp on the outside and loaded with flavor. I like ’em frosted and dusted and sprinkled and all that jazz, but my favorite favorite? Chocolate chip, always. The classic just gets me and my sweet tooth every dern time. And while these cookies are a more fanciful version of the classic, at their core they taste just like the original. It’s science.
No really, it is. And I explain why (along with a whole host of other tips and tricks for best cookie baking, like how to get that chewy/crispy perfection, how best to store cookies, how to bake a prettier cookie, etc.) on the KitchenAid blog today. Oh, and the recipe is over there, too, of course. So prep your apron, your notepad and your sweet tooth and head over to The Kitchenthusiast for a quick lesson in cookie baking 101.
Happy almost weekend, friends!