The Best Chocolate Chip Cookies You'll Ever Have

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Do you ever give a box of cookies as a holiday gift? They're inexpensive, and everyone loves them. We're giving cookies to a few of our friends and neighbors, so I set out to find the two best recipes...
The first is the chocolate chip cookie recipe that the New York Times named "perfection." Three secrets of the all-time best cookies? Let the dough rest for 36 hours (!) before baking. Use chocolate chunks or disks instead of measly chips. And sprinkle sea salt onto the cookies just before baking.

Here's the recipe:
Makes 18 5-inch cookies

2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or chunks
Sea salt

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
The other cookie we chose is Rice Krispie Treats, because a friend told me recently that they're the top seller at bake sales. "Everyone loves comfort foods," she says, "and these remind people of their childhoods." For a more adult version, we chose the New York Times recipe for Caramelized Brown Butter Rice Krispie Treats, which are richer and more complex.

Here's the recipe:
Makes 30 to 50 treats

8 ounces butter, salted or unsalted, plus extra for pan
1 10.5-ounce bag marshmallows
1 12-ounce box Rice Krispies cereal

1. Line rimmed sheet pan with parchment paper or wax paper, or butter it well.

2. In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Watch closely and stir often.

3. When butter is evenly browned, stir in marshmallows. (If using unsalted butter, stir in 1/8 teaspoon salt.) Melt and cook, stirring often, until mixture turns pale brown, then stir constantly until lightly browned but not dark, 3 to 5 minutes.

4. Turn off heat, add cereal, and mix well, preferably with a silicone spoon or a spatula. Scrape into prepared pan and press down lightly. If necessary, butter hands to press mixture flat. Let cool, and cut into squares or bars.

How delicious do these look? Thanks, NYTimes!

P.S. More best recipes, and the full 2012 Cup of Jo Gift Guide.

(Photos by Rebecca Baust for Cup of Jo)

Thank you GLAD for bringing us this post. Learn more about Glad's Mom Made Cookie Exchange program here.

The Best Sticky Buns You'll Ever Have

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This is not a light day on Cup of Jo:) For those winter mornings when you have guests or are just cozying up with a good book, decadent sticky buns are the perfect treat. Audra of The Baker Chick shares her favorite recipe...

Salted Caramel Sticky Buns
By Audra of The Baker Chick

This recipe for gooey sticky buns is not only decadent and delicious, but can be thrown together and baked in just 90 minutes! The sea salt caramel sauce is not nearly as daunting as it may seem, and it's a wonderful recipe to keep on hand as an ice cream topping, too. The smell of the soft, buttery rolls baking will make your kitchen smell like a dream, and is sure to elicit warm and fuzzy holiday feelings!

(For an even easier morning treat, prep these the night before and wrap tightly with plastic wrap. Chill overnight and let them proof for an hour in the morning right before baking.)

Recipe: Salted Caramel Sticky Buns
Makes 18 rolls (2 batches of nine, in round cake pans)

For the dough:
3/4 cup milk
1/4 cup butter
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 tsp. salt
1/4 cup water
1 egg

For the filling:
1 cup brown sugar, packed
1 tbsp. ground cinnamon
1/4 cup melted butter (4 tbsp.)

For the salted caramel sauce:
1 cup sugar
1/4 cup water
6 tbsp. unsalted butter- cut into small pieces
1/2 cup heavy cream
1 tsp sea salt

For the caramel sauce:

Make sure all your ingredients are ready to go before you begin. Have the cream in a measuring cup and the butter in pieces near the saucepan.

Heat sugar and water on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. Stir until sugar is dissolved. Keep an eye on the sugar mixture, swirling the pan occasionally until the water has evaporated and the liquid sugar is dark amber in color (about 10 minutes).

Immediately add the butter pieces to the pan and whisk until melted.

Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. (The mixture will foam up considerably - this is why you must use a pan that is at least 2-3 quarts.)

Next, add the sea salt. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass container and let sit to cool to room temperature. (It will thicken as it cools.)

For the dough:

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cups flour, yeast, sugar, and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition (dough will be too thick and sticky to use the mixers at this point). When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5-8 minutes (dough will spring back when lightly pressed).

Cover the dough with a clean, damp cloth and let rest for 10 minutes.

Meanwhile, prep two 8 to 9-inch round cake pans by drizzling caramel sauce on the bottom. Combine brown sugar and cinnamon in a small bowl.

Lightly flour your work surface and separate dough into halves. Roll each section of dough into a rectangle. Using a pastry brush, slather the dough with the melted butter. Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it. Roll up dough and pinch seam to seal.

Cut into 9 equal size rolls. Arrange rolls in your prepared pans and cover, letting the rolls rise in a warm place until doubled, about 30 minutes.

Preheat oven to 375 degrees F (190 degrees C). Drizzle the tops of the rolls with more caramel sauce, and bake in the preheated oven for 20 minutes, or until golden brown. Let cool for about 10 minutes and then invert the pan onto a tray or cake stand. (Make sure the tray/stand you use is big enough to handle the extra caramel sauce that will leak out.)


YUM! Thanks, Audra.

P.S. More best recipes, including buttermilk pancakes and a lazy egg sandwich.

(Photos by Audra from the Baker Chick. Thanks to Shoko for helping with this series)

A moment of silence

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Honestly, I don't know how to write about the Newtown tragedy. The devastating news coverage is extensive, and I have nothing enlightening to add to the conversation. But my thoughts have been consumed by those sweet children, teachers and families, as I'm sure yours have been.

Each night this weekend, as I put Toby to bed, he felt very real and tactile to me, almost like I couldn't believe he was actually there. As I stroked his warm forehead and soft wispy hair, I felt anxious and lucky at the same time; those quiet moments were a gift.

Here are a few ways to help support the families of Newtown, and you can also write a letter of love and support to the school and parents.

Sandy Hook Elementary School
12 Dickenson Drive
Newtown, CT 06482

Today let's have a moment of silence. I'll be turning off the comments on this post, and sending love to everyone. xoxo

(Photos from the Associated Press)

Cocktails in a bottle

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Here's a rad last-minute gift idea for cocktail lovers: Pourable Manhattans. A Utah-based distillery mixes rye whiskey, vermouth and bitters, then ages the mixture for 90 days, to make a fantastic Manhattan cocktail, which you just pour right out of the bottle. How cool is that?

P.S. Another boozy gift: The Corksicle now comes in bright colors. Your mom won't have to put ice in her white wine anymore!
(Via Momfilter. Comic by Gemma Correll)

The Best Bloody Mary You'll Ever Have

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Bloody Marys are a famous hangover drink, so we figured we'd share a recipe before you head off to holiday parties and New Year shenanigans. There's something so debaucherous about showing up bleary eyed at brunch (or the breakfast table) and requesting a Bloody Mary. It hurts so good. (Fun fact: according to the original formula, the celery stick must be chewed after each sip.) Here, Nicole Franzen shares her perfect bracing recipe, along with a secret ingredient...

The Best Bloody Mary You'll Ever Have
By Nicole Franzen of La Buena Vida

I don't know about you, but I love Bloody Marys. The best thing about them is that there's no wrong way to make them. These days, people are getting really creative with their recipes, including ingredients like clam juice, pickled vegetables, hot sauces, bouillon cubes, and bacon—but I prefer to go the classic route.

My dear friend is a bartender on the Lower East Side, and she makes what I think are the best Bloody Marys. I visit her often to sip on one of her perfect concoctions, sometimes even without the vodka. There is something so satisfying about the salty, spicy tomato juice that I just love and crave. Her twist: the addition of Old Bay. And while some recipes call for more Worcestershire, I like to go heavy on the lemon juice, olive juice and horseradish. My ideal afternoon? These Bloody Marys and a dozen oysters.

Recipe: Old Bay Bloody Marys
Makes 2 drinks

For the drink:
4 oz. vodka
16 oz. tomato juice
1 tbsp. Worcestershire sauce
Juice of one lemon
2 tbsp. olive juice
2 tbsp. horseradish
1 tsp. hot sauce
Freshly ground pepper
1 tsp. Old Bay, plus extra for the rim

For the garnish:
2 stalks of celery
A few olives
Two lemon slices

What to do:

Combine all the ingredients—minus the vodka—in a pitcher. Taste and adjust seasoning to preference.

Run a lemon along the rims of each glass. Then dip each rim in a dish filled with Old Bay seasoning.

Fill glasses with ice, pour 2 oz of vodka in each, and finish with the Bloody Mary mix. Garnish with lemon slice, olives and celery.
Thank you, Nicole! What do you think, everyone? You could always whip up a round for your relatives one morning, along with scrambled eggs and toast...

P.S. More best recipes, including the best margarita and the best party cocktail.

(Photos by Nicole Franzen of La Buena Vida. Thanks to Shoko for helping with this series.)

Have a good weekend.

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Where are you heading for the holidays? We're flying out this afternoon to Palm Springs and LA, where we'll be visiting Alex's family. And this year, my dad, brother and sister are also joining, so it will be a fun, noisy group! Please wish us luck on the flight (gulp), and have a wonderful weekend. Here are a few great links from around the web...

A song for your weekend.

For people who love words.

Two appetizers for the holidays: Crispy goat cheese and brussel sprouts crostini.

Beautiful state necklaces.

Now that's a brave woman!

What a cool treehouse wedding.

Is this banana slicer for real?

Origami for beginners.

Seven pretty outfits.

A dad's pancake upgrade.

Chris Rock's hilarious stand-up is actually right on.

The Polar Bear Club is insane.

In case you've forgotten: how to eat dinner & how to drink wine.

Pete Souza has taken thousands of powerful photos of Obama, but here are some sweet and funny ones: one, two, three, four, five.

A reader also emailed me this etiquette question: "For the past two years, my boss has handed me an envelope (with a generous gift card inside). Not sure what to do, I've waited until afterward to open it. Is this appropriate or sketchy? I felt so awkward last year!" Thoughts?

Our five holiday traditions

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After writing about our new holiday ritual for Toby, I was really inspired by everyone else's holiday traditions. So we decided to steal four...

1. Many readers said their families eat a specific dinner on Christmas Eve every year. One reader's family makes grilled cheese sandwiches and tomato soup. Another reader's family bakes homemade pizzas. My mom's friend's family has Champagne and shrimp. I love the idea of having a Christmas Eve dinner tradition. Last year, my dad happened to make grilled salmon, followed by these chocolate lava cakes. So now he's doing it again this year:)

2. A reader named Jenny shared this magical tradition: "Every year, my mom, my sisters and I would pick a night and sleep under the Christmas tree. We'd pull out sleeping bags, drink egg nog and talk about our favorite memories. Then we'd fall asleep under the twinkling lights and shiny ornaments." How cute is that? When Toby is old enough (five? six?), I'd love to start this one.

3. A bunch of readers said they got new pajamas on Christmas Eve. "I'm 22 years old, and I STILL get pjs from my grandparents!" said a reader named Olivia. (And remember these three cuties?) So we decided to get Toby a new pair for tonight.

4. Finally, I loved the idea of giving your child a special ornament every year. "I'm now 27, and my Christmas tree is full of memories from when I was little," said a reader named Jessy. Toby's first ornament is this one, below, featuring his little profile from these beach photos, made by Lasso Creations.

5. Plus, we'll be doing our angel chimes...

Thank you so much for the inspiration, you guys! Happy holidays!!!


(Top photo of my brother, sister and me one Christmas morning)