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I’ve been a bit MIA the past week or two.  I go through crazy creative spurts and then have my days where I’m just surviving life and don’t want to do anything.  It usually coincides with how much sleep I’m getting.  It has also been unbearably hot, so who wants to turn on the stove?  ACK!  🙂 BUT!  I finally did get around to making some blueberry scones and I love this recipe.  

These scones are crunchy on the outside but tender in the middle.  When most people think of most blueberry scones they think of dry, flour-y hockey pucks.  That’s not a real scone, damn it! These are light and fluffy but packed with lots of buttery flavor, and due to the sugar sprinkled on the top, it’s got this crunchy sweet exterior that pairs deliciously with your morning coffee!

Crunchy, buttery and tender… Perfect start to your morning!

 

All those antioxidants in the blueberries?  SUPER healthy.  😉

Blueberry scones are super easy when you get the hang of it but can be a little daunting if you’ve never tried them before, but YOU GOT THIS!  At the bakery I used to work at, the goal was to make a batch within 8-12 minutes and then pop them in the oven, and with a line out the door… WE DID.  

For starters, you pulse all the dry ingredients in a food processor.  (Click HERE for the one I use.  In the realm of baking equipment, they’re fairly affordable now.  I want to say when I bought mine a few years ago, it cost something like $400).  Once all of your dry ingredients are pulsed together, you add your diced chopped butter and pulse until the butter chunks resemble the size of peas.  Now, if you don’t have a fancy shmancy food processor, you can totally use a pie cutter like THIS one.  That’s the one I have.  It’s sharp and cuts through butter like buttah! 

Then you transfer everything to a bowl and make a well in the center.  You add your whisked together buttermilk, sour cream and vanilla.  You lightly mix with a spatula until the dough is slightly moistened and begins to come together.  Then you add your fruit.  Fold in the berries gently.  

Finally, you dump out your dough onto a floured surface and with a bench scraper like THIS one, you chop up and mix the dough until it becomes moldable.  You shape the dough into a circled disk and cut into ten wedges.

Transfer the wedges onto a half sheet tray lined with parchment and sprayed with Pam.  You brush some egg wash on the top and sprinkle with a healthy dose of coarse sugar crystals like THIS.  I am currently out of my sugar crystals (D’OH!) so I used Turbinado Sugar in the Raw.  That works too!  But trust me, if you get the sugar crystals you get that bakery quality crunchy-sweet ‘muffin top.’  THE BEST PART.  🙂 

So that’s the scoop, folks!  Do yourself a ‘flavor’ and try these guys out.  A little self care in the form of summer fresh fruit yumminess.  You won’t be sorry!  And as always, if you like what you see, please follow along on instagram @MandiCrocker and @MandiCrockerSweets and be sure to share with your family and friends.  

Happy August, everyone!  Is it winter yet?  😉

 

 

INGREDIENTS:

5 1/2 c. flour

2/3 c. sugar

2 T baking powder

1 tsp baking soda

1 tsp nutmeg

1 1/2 tsp salt

1 c. butter, cold and diced

2 T. vanilla

1 1/2 c. buttermilk 

1/2 c. sour cream

2 c. fresh blueberries

EGG WASH:

1 egg yolk

3 T. buttermilk

Coarse sugar crystals for sprinkling (about 1/3 c.)

 

DIRECTIONS:

Preheat oven to 400 degrees.  Line a half sheet tray with parchment paper and spray with Pam. 

In a small bowl, whisk together the 1 1/2 c. buttermilk, sour cream and vanilla. Set aside.

In a cup, whisk together the egg yolk and 3 T. buttermilk. Set aside.

In a food processor, combine flour, sugar, baking power, baking soda, nutmeg and salt.  Add butter and pulse until butter chunks resemble the size of peas.  (You can also use a pie cutter).  Transfer to a large bowl.

Make a well in the dry butter ingredients and pour in the wet ingredients.  With a spatula, lightly fold everything together until just moistened.  Fold fruit in gently. Dump out onto floured surface.  

With a bench scraper, chop into the dough until it starts to become moistened throughout.  Just enough for it all to come together and become moldable. Make a circle with the dough (about ten inches in width and 1 1/2- 2 inches in height) and cut into ten pie wedges.  

Transfer the wedges to the lined half sheet tray.  Brush with egg wash and sprinkle each scone with a hearty amount of sugar. Bake for approximately 26 minutes, turning half sheet around half way through.

 

 

When I ask people what their favorite dessert is, nine times out of ten they choose chocolate chip cookies.  I’m not sure why…  😉

Is it the sweet to salt ratio?  The crunchy exterior with a gooey center? Or maybe the comforting childhood memory of a special treat after school?  Basically… WHO CARES!!! PUT IT IN MA FACE!!!!  

I’ve always said that you can judge a bakery by their chocolate chip cookie.  I gave up pretty quickly on that theory, however, because great chocolate chip cookies are actually hard to find!  What I’ve also learned as a baker is that everyone wants the cookie of their childhood.  I had a friend give me their version of their ‘favorite chocolate chip cookie’ and it was hard to stomach. Thick, small, white and round, flavorless with a ton of flour… Blech!

So stop, collaborate and listen:  If you’re the kind of person that tends to say ‘These are too rich…”  MOVE IT ALONG!!!  UNFOLLOW!!! UNFRIEND!!!  Umm… These cookies aren’t for you.  😉

My idea of an amazing chocolate chip cookie is super buttery, crunchy on the outside, chewy in the middle.  AND… a cookie that is always good the next day.  Oh!  And if it’s not all over your fingers?  Fah-get about it!

Always wanting to make desserts that are ‘the best thing I’ve ever tasted,’ I have tried countless times over my almost-40 years to come up with a chocolate chip cookie that, in my mind, is THE BEST chocolate chip cookie.  It is with great humility, honor and service that I say… I believe I have finally found it!!!

Using browned butter, a mix of flours, high quality chocolate, a light sprinkle of sea salt and you have ooey, gooey perfection. They should be put in a museum for millions to ogle… as long as that museum is IN MY MOUTH. 

One of the keys to these cookies is browning the butter.  If you’ve never browned butter before it’s very easy. But it’s also important to pay attention. Over browning your butter makes for a drier cookie, in my experience.  Here’s a tutorial from Mindy Segal, owner of Hot Chocolate in Chicago, a restaurant and dessert bar I’ve been to and adore.  *swoon*  

Another important key is really high quality bittersweet chocolate with 60-70% cacao.  Did you know that chocolate chips were designed to maintain their shape?  The chocolate you’ll want to use for an ooey gooey cookie is a ‘melting chocolate.’ I typically use Scharffen Berger bars and cut them into chunks and shavings, or Guittard wafers.  And if price just isn’t an issue for you, Gwyneth, Valhrona Chocolate Feves are incredible. This time I found a chunk of a Guittard ten pound bar at a local grocery store. They had big chunks of the bar weighed and wrapped in plastic.

You can absolutely use chocolate chips for every day cookies (I recommend Ghirardelli), but if you want that ooey, gooey look for a special occasion?  Use the good stuff.  Same goes for a flaky sea salt! I recommend Maldon Sea Salt Flakes.  And unlike the chocolate, a box of sea salt flakes lasts a very long time.

Finally, for that ooey, gooey look, save 1/3 of your chocolate until you’re about to bake them. Press them into the top of your dough.  That will give them that pretty bakery feel.  

This is a sexy, delicious dream of a cookie, folks.  

For the love of all that is good and holy… TRY THESE!!! And when you do, be sure to share your warm, delicious baked cookies with NOBODY.  ARE YOU KIDDING ME?! WHY WOULD YOU DO THAT?!  LICK THEM ALL SO NO ONE WILL EAT THEM, FOR CRYING OUT LOUD!  THEY’RE YOURS!! 

Instead, a very noble and selfless thing to do would be to share the recipe!  On Facebook, Instagram, Match.com, whatevs.  AND!  Be sure to tag me on Instagram: @mandicrocker and @mandicrockersweets so I can repost and retweet all your fabulous cookies as you make them.  And subscribing to this blog wouldn’t be a bad thing either!  😉

Anyway… buckle down ‘Lost In Space’ style and PREPARE YOSELF.  This recipe makes a lot. There’s going to be lots of NOM, NOM, NOM ahead… 🙂

The Best Ooey, Gooey, Chewy Chocolate Chip Cookie Ever!
An ooey, gooey chocolate chip cookie... Rich and buttery... Crunchy on the outside, chewy in the middle... A delicious marriage of sweet and salty perfection!
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INGREDIENTS
  1. 2 c. browned butter, cooled
  2. 2 1/4 c. brown sugar
  3. 1 c. sugar
  4. 2 T. molasses
  5. 1 T. vanilla
  6. 4 eggs
  7. 2 c. all purpose flour
  8. 2 c. whole white wheat flour (I use King Arthur's)
  9. 1 c. oats, ground into flour OR 2/3 c. oat flour
  10. 4 T. ground flaxseed meal (optional)
  11. 2 tsp. baking soda
  12. 1 tsp. kosher salt
  13. 18-20 oz. high quality bittersweet chocolate, 60-70% cacao, cut into chunks and shavings. (I use Scharffen Berger or Guittard)
  14. sea salt for sprinkling (optional)
Instructions
  1. Preheat oven to 325.
  2. In a separate bowl, whisk together flours, flaxseed meal, baking soda and salt. Set aside.
  3. In a mixer, beat the browned butter, sugars and molasses until fluffy and combined. Add vanilla.
  4. Beat in eggs one at a time.
  5. Slowly add dry ingredients one cup at a time until combined.
  6. Mix in 2/3's of the chocolate until just mixed. (The rest will be used to top before baking).
  7. Plastic wrap and leave in the fridge overnight.
  8. The next day cut dough into 2 1/2 oz. chunks. Top scooped cookies with remaining pieces of chocolate.
  9. Bake at 325 for 12-15 minutes. Leave on the pan for 10 minutes.**
Notes
  1. **If after leaving on the pan for ten minutes, the cookie is still too gooey to pick up, pop back into the oven for two minutes. And again, if needed. Do not overbake.
MandiCrocker https://mandicrocker.com/