The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.
The Cake Bake Shop’s Chocolate Chip Cookies
I have loved “The Cake Bake Shop” ever since I first went into er Broadripple location. The area was small, intimate, cozy and inviting. If you have never been before, imagine walking into the mind’s eye of a twelve year old little girl who loves glitter and anything that sparkles, unicorns and fairies. But imagine this same place serving alcohol, delicious dessert treats and some of the best cakes in all of Indiana. Sounds fabulous right? Well, it is! I have known the owner, Gwendolyn, for what must be, eight years now? She is the sweetest person and has such a huge imagination. Not only has she went on to open a Carmel location but just a few months ago, she opened her first shop in DisneyWorld, Florida! Now, how fabulous is that?
These cookies are what some might call a “copy cat recipe” because they taste just like the incredible chocolate chip cookies that are served at The Cake Bake Shop. These are not only delicious but also require no chilling of the dough, so no waiting to get to these delicious cookies and call for melted butter. No brown butter techniques, creaming techniques, etc. These are pretty straight forward and super delicious. The sprinkling of the salt at the end only amps up the already amazing taste.
The Cake Bake Shop’s Chocolate Chip Cookies
12 tablespoons unsalted butter, melted
1 cup light brown sugar, packed
1/2 cup white granulated sugar
1 large egg
1 large egg yolk
1 tablespoon pure vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups white all-purpose flour
1 3/4 cups semi-sweet chocolate chips
1/4 cup bittersweet chocolate chips
Fleur de sel flaked salt, for sprinkling
Start by preheating your oven to 325 degrees F. Line several large baking sheets with parchment paper.
In a large bowl beat together the melted unsalted butter with the packed light brown sugar and white granulated sugar for several minutes until light and fluffy.
Beat in the large egg and large egg yolk. Beat in the pure vanilla extract.
Beat in the baking soda and salt.
Fold in the white all-purpose flour.
Fold in the semi-sweet chocolate chips and bittersweet chocolate chips.
Place large tablespoon size balls of dough onto prepared baking sheets about 2-inches apart. Sprinkle each with flaked salt.
Bake, one sheet at a time, in preheated oven for exactly 15 minutes.
Remove and allow to cool.
Ask and Answer: Shirley T. from New Castle wrote to me and asked if I had any tips or tricks for the perfect meringue. Actually, I do! Be sure that not one speck of egg yolk is in with your egg whites. If even one little speck is added, it will never work. Also, be sure to use a good clean bowl when whisking and plenty of cream of tartar. Follow those tips and you should have success.