Hellllllooooooo autumn!!!

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This is, hands down, my most favourite time of the year.  The crisp fall air, pumpkin everything, boots, sweaters, wool coats.  Just perfect.

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The arrival of this glorious season also marked the return of my desire to cook and bake.  I’ve started making nice dinners for us again (rather than just salad and smokies) and I’ve even whipped up a batch of cookies to take as snacks in our lunches. 

I’m back.  And Hubby couldn’t be happier.

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CHOCOLATE CHIP COOKIES
from the baked life

I’m not a HUGE fan of chocolate chip cookies.  Basically, I’ll only really eat them if they’re from Cookies by George or made using my Sister-In-Law’s recipe (this one).  This recipe makes a nice, soft, chewy cookie.  There is nothing worse than a crispy, crunchy chocolate chip cookie (in my opinion, anyway).

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose flour
2 cups chocolate chips

Pre-heat your oven to 350 degrees. 

In the bowl of a stand mixer* fitted with a paddle attachment, cream together the butter and sugars for about three minutes, or until light and fluffy.  Add in the eggs one at a time, making sure that the first egg is incorporated before adding the second.  Add in the vanilla and stir until combined.

In a separate, medium bowl whisk together the flour, salt, and baking soda.  Gradually add the flour mixture to the butter and sugar mixture.  Mix until there are no dry areas and then stir in the chocolate chips.

Drop the dough onto an ungreased baking sheet, using about one tablespoon of dough for each cookie (I used a little more for each and ended up with about three dozen cookies).  Bake for 10 to 12 minutes, or until the tops and edges are golden brown.  Remove from the oven and let them cool and finish baking on the hot cookie sheet.  I find that the secret to these cookies is under baking them a little bit (which makes them extra-chewy!).  Transfer the cookies to a wire rack to cool completely and then store in an airtight container.

*You absolutely do not need a stand mixer for this basic cookie recipe.  A plain old bowl and wooden spoon would work just as wonderfully.  But really, ask your husband to buy you a stand mixer.  They make things so much easier.

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