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Chewy Chocolate Chip Cookies

For the best texture, bake these deeply flavorful cookies straight from the freezer.

By Abigail Johnson Dodge
April 19, 2022

Chewy Chocolate Chip Cookies - Straight From the Freezer + Local Baby Bok Choy and Ask Jenny!

Susie Middleton
 

What if you could bake just one or two delicious chocolate chip cookies at a time — as a pick-me-up, a judicious snack, or a treat for someone you love? And by delicious I mean bake-shop quality with a perfectly chewy-tender texture and a deep flavor thanks to a hit of molasses. One or two of these sounds perfect, doesn’t it?

Well, I know from making a couple batches of Abby Dodge’s new Chewy Chocolate Chip Cookies that her strategy of making the dough, scooping it into single portions, and freezing it for later not only works (preventing serious cookie overload) but also delivers exceptional texture and flavor. Read more about how Abby decided to go this route during the pandemic when her family was home, and how she tweaked her chocolate chip cookie recipe (putting her nerdy baker hat on!) for a deep earthy flavor and an optimum chewy texture, baked straight out of the freezer: Baking Together #23: Chocolate Chip Cookie Evolution.

For every cookie, a little green vegetable must fall into one’s life. This week it’s baby bok choy for me — one of my favorite veggies, especially when grown locally. I picked up a bag of lovely mixed purple and green baby bok choy at Grey Barn on Monday morning, a lucky find after the busy holiday weekend. I cut the slim, young heads of purple bok choy lengthwise and tossed them around my stir-fry pan with sliced garlic, finishing with a bit of oyster sauce and mirin. You can make Stir-Fried Baby Bok Choy with Oyster Sauce and Garlic with any size bok choy you find, as long as you cut it into same-size pieces for even cooking.

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Recipes

Stir-Fried Baby Bok Choy with Oyster Sauce and Garlic

By Susie Middleton

Cool Peanut Noodles with Crunchy Vegetables

By Susie Middleton

Build Your Own Ramen-esque Noodle Soup

By Susie Middleton

Udon Noodle Soup with Miso-Glazed Vegetables and Chicken

By Tracy, Corky, Dana, and Lori Pollan

Eating In

Up Your Herb Game

By Susie Middleton

Baby Got Bok...Choy

By Susie Middleton

Baking Together

Baking Together #23: Chocolate Chip Cookie Evolution

By Abigail Johnson Dodge

Baking Together #22: One For the Bundt

By Abigail Johnson Dodge

The Cook and The Book

The New Heirloom Garden, by Ellen Ecker Ogden

By The Editors

All About Dinner, by Molly Stevens

By Cook the Vineyard

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