I’ve been slacking on this blog. It seems that most people slack after having their blog for awhile or they have a bunch of posts. Not me, 5 posts in and I’m too
lazy busy, too busy to blog! My excuse is that my work life has been flipped around a bit in the last month. It started with working a graveyard shift for a week and a half and then I was sent over to the other building for an 8-5 shift. I haven’t worked a “normal” schedule in years, in fact I would rather not work that kind of schedule, I like 4 A.M! We have two buildings at Bob’s one is the store and restaurant (where I work) and then there is the other building, The Mill or World Headquarters (where I was sent). We are remodeling the kitchen at the restaurant so the bakery will be shut down till January. Instead of laying off the kitchen staff they have relocated us within the company. I got the best relocation job, some people had to go down to the production room. The production room is this really noisy room where you put bags of Bob’s product in boxes, all day…8 hours of building boxes or filling boxes! I don’t know how they do it, I would go crazy! I was sent to the Test Kitchen to work with Sarah our recipe tester….I don’t know what her actual title is, but it’s the best relocation job. I get to wear jeans! That’s a big deal at Bob’s, usually my uniform is tan “Cathy” fit pants from Cintas. They’re just as sexy as you’re imagining, I mean they are “Cathy” fit. The test kitchen is located up in the offices and there you can wear jeans! It’s the little things! For the last 2 weeks or so I have been helping Sarah with a cookbook that Bob will give away at book signings and such. Our job has been to make the recipes in the book and plate them for the photo shoot. It’s been pretty fun, and we can take home the food! For the last 2 weeks I haven’t had to cook much which makes my slacking off even worse! When you work over at the other building they give away a ton of product, mostly it’s product that has left the building for shows and such. They can’t sell it after it leaves the building. One of my first days there I came home with this stuff.
I was pretty excited, I love free stuff!
Getting home at 5 P.M. is really exhausting. All I really want to do is put on my jams and watch TV, not make fun tasty food to blog about. However last week I decided I needed some chocolate chip cookies. It was probably more that I wanted some chocolate chip cookie dough. If you know me at all you probably know that I would rather eat the dough then the cookie. I am a dough and batter eater, I learned this from my Dad. Not to sell him out or anything but I’m pretty sure it’s common knowledge that he eats cookie dough. Some people say that you can get salmonella from the dough…not us, we have trained our stomachs to handle the raw eggs. The only time I won’t eat the dough is if the eggs are fresh from your chickens in your yard. Fresh eggs (I think that’s what they are called) totally freak me out, it’s my own issue they are perfectly fine to eat. I just can’t handle how orange the yolks are or how big the yolks are…it’s all in my head!
I decided that I would make the NY Times Chocolate Chip Cookie recipe. It’s all over Pinterest, it’s suppose to the best chocolate chip cookie recipe ever. It makes a ton of cookies! I decided to use some of my free Graham flour and the rest plain old All Purpose flour. Graham flour gives the dough a little grit which I love! Graham flour is ground up hard red spring wheat berries. As the package says “it contains the wheat berries healthy and natural elements – the germ, endosperm and bran”.
I changed a few things in this recipe and I cut the original in half because I don’t need a million cookies. As for the chocolate I used mini chocolate chips and regular chips. I have used chopped up chocolate and that’s really tasty too!
NY Times Chocolate Chip Cookies
1 cup butter (2 sticks)
3/4c + 2T granulated sugar
1c + 2T brown sugar
2c + 1T all purpose flour
1c graham flour
1 1/2t salt
1t baking soda
1t baking powder
1 1/2t vanilla
1 pound chocolate chunks
Set oven to 350 degrees. Measure out all your ingredients, you can put your butter and sugar together, eggs and vanilla together, dry ingredients together and then chocolate in it very own bowl. Cream your butter and sugar until it’s fluffy like. Slowly add your eggs and vanilla and scrape down the sides of the bowl. Add your dry ingredients and mix until combined. Toss in your chocolate and mix until it’s combined. I scooped out the dough using a spoon, and baked the cookies at 325 degrees (my oven runs hot) for 10 minutes. However all ovens are different so watch the first batch maybe set your timer at 8 minutes and check them.
This last picture is not great, I blame it on my work schedule. Had I been baking these at 3 P.M. rather then 6 P.M. I would have had natural light and a better picture.