Silver lining to the pandemic? Taking the whole year to PERFECT my chocolate chip cookie recipe. I think we can all agree, there really isn’t a more quintessential baked good than a classic chocolate chip cookie. One bite of this ooey, gooey, chewy cookie will leave you wanting to eat the entire batch in one sitting. Follow my simple, straightforward recipe and you’ll be the next Betty Crocker!
BUTTER: When melting in the microwave, make sure it’s not sizzling hot. You can stop it every 5 seconds to check on how the butter is doing.
CHOCOLATE CHIPS: If you like it more chocolatey, add 1 whole cup instead. Feel free to use dark chocolate, semi-sweet or white chocolate. Your cookie= your preferences!
COOKIE DOUGH: Do NOT skip this step! You must set the cookie dough in the fridge for at least 45 minutes BEFORE baking it!!! Cover the bowl with saran wrap, pop it in the fridge, clean up the mess in the kitchen and the time will pass quickly before you know it.
This has been my go to baking recipe during quarantine. It’s my version of an apple galette. Galette’s are flat, open faced crusts and I’m all about that. I’ve never really been a crust person- with pies & pizzas, I always end up giving David my crusts. I’m obsessed with it and can eat the whole thing in one sitting…. Though I try to space it out with only one slice a day 😉 It looks fancy and complicated, but it’s actually SUPER easy. It’s somewhat on the healthier end compared to brownies, marshmallow stuffed cookies, etc and you can adjust/ add your own twist to it depending on your taste preference! I hope you give this a try and if you do, make sure to tag me on @sophcation
DOUGH 1 and ½ cup of flour 3 TBS of sugar (white or cane) ½ cup of unsalted butter (1 whole stick) 1 tsp of lemon zest 4-5 TBS of cold water Pinch of salt
FILLING 3 large apples (it’s quarantine so use what you have!) 2 TBS of brown sugar 2 TSP of vanilla extract 1 teaspoon cinnamon or more if you like more spice 1 TBS of lemon zest Squeeze half of a small lemon Pinch of salt 2 TBS of Lemon marmalade jam (substitute with apricot/ sour tangy jam that’ll pair well with apples)
First, make the dough. Combine all the ingredients and use a fork or your hands to knead the ingredients into a soft dough. It should feel like playdoh… If your dough feels too sticky/wet, add a bit more flour. If it’s too dry and flaky, add some more cold water. Use seran wrap and pop it in the fridge to sit for 30 minutes.
During this time, I like to make the filling. Wash your apples and slice them thinly and evenly. Sprinkle in the sugar, vanilla extract, cinnamon, lemon, salt and mix it together with the apples in a bowl. You can let this sit for 15 min in the fridge so the apples soak up all the flavors.
When the dough is ready, take it out and roll it into a thin round crust. This is when you can add a layer of jam in the center and spread it out (tip: dont spread it out too far to the edge because you will need to fold the edges over after) Line your apples nicely, starting from the outer layer and work your way in. You should approximately have 2 rows of apples! Then take the edges and roll them up to create a barrier.
Bake for 375 F for 30 minutes and voila! Enjoy and pair a slice of this yummy apple galette with a hot cup of coffee.
This is one of my favorite childhood side dishes- Taiwanese smashed pickled cucumber! My mom and uncle used to make this pretty often and I just can’t get enough of the garlicky, vinegary taste. They have these at Din Tai Fung, but to be honest, they don’t make it that flavorful…. (dont get me wrong, I LOVE Din Tai Fung for other main dishes)
After my trips back home from Taiwan, I always crave it, so I decided to perfect the recipe. I’m so happy to share this special dish with you and if you give it a try, let me know how you liked it!
2-5 Persian Cucumbers
5 Garlic cloves (we LOVE garlic… add less or more depending on your taste)
1 Chili Pepper (1 Red or Yellow) or substitute with black peppercorns
4 Tablespoons of White Vinegar (depends on how vinegary you like your cucumbers- adjust accordingly)
2 Tablespoons of Sesame Oil
1/2 Tablespoons of Salt
1/2 Tablespoons of Sugar
Red Onion (Optional)
First, wash your cucumbers. Cut the ends off, take the flat side of the knife and SMASH your cucumber until it starts breaking off into bite size pieces.
Put the cucumbers in a glass tupperware and sprinkle in the white/cane sugar and salt. Use your hands and mix it together so the cucumbers are evenly coated. Put a lid on it and stick in the fridge for 2 hours.
Slice chili pepper- keep the seeds if ya like it spicy. Since we’re in quarantine, we might not have the exact ingredients…. so improvise! I’ve used fresh grounded black pepper or peppercorn and it works just as well.
Smash the garlic. This method helps the aroma come out more when you marinate it. Optional: slice some red onions
Drain and rinse the salted cucumbers that have been sitting in the fridge. Add chili peppers/onions/garlic to the cucumbers and combine it with vinegar and sesame oil. I like to sprinkle a generous pinch of cane sugar before I pop it back in the fridge.
Mix it all up and marinate for at least a couple of hours. The longer you marinate the more pungent the taste. ENJOY!