Almost a year ago our family lost a very special lady, Grandma Betsy. She was one of a kind, a true Southern lady with an infectious sense of humor. Her funeral was held in Nashville and following the funeral the family all honored her in one way or another. Some went home for a nice nap, which she adored. Some went to the Loveless Cafe, where her & my grandfather had their first meal as a married couple, splitting a ham sandwich, and I went shopping. Shopping for a good deal was my Grandma's favorite pastime and it just felt right to honor her in this way on this day.
My husband drove me into town and I spent entirely too much time inside Draper James, but when you're in Nashville and you're welcomed into a beautifully designed shop that has a sweet tea bar, what's a girl to do?
This platter is one of the items I bought and I absolutely love it, I think of my Grandma Betsy every time I use it because she would have devoured whatever was placed on it!
Chocolate Chip Cookies, are a pretty basic cookie, but there are hundreds or maybe millions of variations all promising the best result. I think I've tested nearly all of those recipes and this is the recipe I settled on a few years ago. My favorite chocolate chip cookie, no more testing. Maybe more testing...Enjoy.
The Perfect Chocolate Chip Cookie
2 cups plus 2 Tbs. flour
1 tsp. baking soda
2 tsp. cornstarch
1/2 tsp. salt
1 1/2 sticks of unsalted butter, melted & cooled
1 c. dark brown sugar, packed
1/2 c. granulated sugar
2 large eggs
2 tsp. vanilla extract
1 1/2 c. chocolate chips
3/4. chopped pecans or walnuts if you choose
Sea Salt
In a medium sized bowl, whisk the flour, baking soda, cornstarch, and salt. Set aside.
In a large bowl, beat the butter and sugars with a mixer for one minute. Add in the eggs and vanilla and beat for an additional minute.
Slowly add the dry ingredients and mix briefly, just till the flour has mixed in. Fold in the chocolate chips and nuts (optional).
Cover and chill for at least an hour, the longer the better. Preheat the oven to 325. Remove the dough from the fridge and scoop 1.4 c. of cookie dough mounds onto parchment paper covered baking sheets. Sprinkle lightly sea salt.
Bake for about 12 minutes in the upper portion of the oven, rotating half way through the cooking time. Remove from oven when the edges are golden brown but they still look soft and a little under cooked. Cool cookies on the baking sheet until firm enough to remove.
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