One of the best parts of the South Shore Moms is that we are meeting some pretty cool local moms who are doing amazing things on top of being moms! Michaela was kind enough to be featured as one of our “Meet a Moms” AND gave us not one but two delicious recipes. Michaela teaches cooking classes out of her home and has a wonderful blog called Home Dwelling. The first recipe she is sharing with us is delicious chocolate chip cookies. Thank you, Michaela!

Chocolate Chip Cookies
(Makes about 24 cookies)

If you are feeling fancy, splurge on chocolate féves, which are oval shaped chocolate pieces found at Whole Foods, but are also available on Amazon, like most other things in the world. (I believe féve refers to some type of bean in French. Je ne sais pas.) Many of the nicer grocers carry chocolate discs or wafers, but I generally use my old supermarket standby of Ghiradehli either chopped semisweet or bittersweet bars or the 60% chips.  A key part of this recipe is to let the nice part is dough rest for at least 24 hours, however at that point you can bake them off in batches or scoop them and freeze them for later. The cookies generally take about 2-4 minutes longer to bake if frozen. In a moment of weakness you can certainly bake them straight away as you would a normal cookie, but you would be missing out the changes in flavor that are caused by the rest. I use an ice cream dasher for scooping out the cookie dough although sometimes I divide the dough in half and roll it in parchment so they can be sliced and baked. My family loves nuts so I usually add in a hefty scoop of pecans in addition to subbing up to 3/4 cup of the all purpose flour with a whole grain flour or rolled oats. Don’t skip the salt on top, its really essential to the recipe.

4 cups/17 ounces all-purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 1/2 sticks/10 ounces unsalted butter, softened
1 1/4 cups/9 ounces light brown sugar
1 1/3 cups/9 ounces granulated sugar
2 large eggs, at room temperature
1 tablespoon vanilla
11 ounces chocolate fèves, discs, chips or chopped chocolate
Sel grisMaldon or another sea salt

Whisk together the flour, powder, soda and salt in a medium bowl until well combined
Place the butter in the bowl of stand mixer and beat for a minute on medium high speed to soften
Reduce the speed to low and add both sugars
Return the speed to medium high and beat until pale colored and slightly fluffy, 3-5 minutes
Turn the speed to medium and add the eggs, one at a time, making sure each is incorporated
Add the vanilla and turn the speed to low
Slowly add the dry ingredients and mix until just incorporated
Drop in the chocolate and mix for about 5-10 seconds

Remove the bowl from the mixer

Place plastic wrap against the dough and refrigerate it for 24-72 hours

When you are ready to bake, preheat the oven to 350 degrees F
Line two half-sheet pans with parchment or silicone mats
Scoop the dough into balls with a two tablespoon disher onto the cookie sheet
(You can fit 8 to a pan taking care to keep ample space in between each)
Sprinkle each lightly with sea salt and place in the oven
Bake for about 12-14 minutes until golden brown at the edges but lighter and softer in the middle
Place the sheet pan on a cooling rack for about 5 minutes then transfer the cookies to a cooling rack

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