I don’t know about you, but I want to have some kind of recipe that I’m known for. I have this secret wish have that one item where a gathering is not complete unless Rachael brings her _______________. There are a few items that I’ve been working on for a few years – refining it if you will, so that I know exactly what to put in to make a recipe uniquely mine.
Today, I want to share a life hack for Chocolate Chip Cookies that get me rave reviews whenever I show up at an event with them. This is so easy that anyone can do it, and add a little extra something to your cookies for your next gathering.
There are two things that you need that will set your Chocolate Chip Cookies apart: a bar of chocolate and sea salt.
That’s it. That is my secret.
I literally use the cookie recipe off the back of a bag of chocolate chip bag that you can pick up at Wal-Mart. Of course I’ve used other brands, and followed their variations of chocolate chip cookies. They are all good in my opinion. However, with each I make two minor adjustments (the only time I don’t make the adjustment is when I’m baking cookies that I know my sister will be eating since she doesn’t care for the second adjustmentthat I’ll be talking about.
The first adjustment that I make is cutting up a chocolate bar. Normally, I’ll pick up a bar from the selection I’ll find at Aldi. I really like to use a different chocolate that what goes into the cookie dough. For example, If I am putting milk chocolate chips in the dough, I like to cut up a bar of dark chocolate and add that to the dough. This creates a higher chocolate to ratio of chocolate to dough, and the different tastes will help to add harmony to the cookies. Also, I will almost always use some kind of combination of milk chocolate (because that is my preference) and dark chocolate. Dark chocolate has antioxidants in it that help to give the eater a little boost. It also helps me justify the extra chocolate!
The second adjustment that I like to make is adding some sea salt to the cookies. I happen to like the salty sweet harmony that results. There doesn’t need to be a lot of salt added, just a sprinkle will do, and it gives just the tiniest bit of elevation to the cookies.
I won’t tell you that you need to try this, but I kinda am. I’ve made these for the students that I work with, the annual Christmas cookie swap at work, and for church events. You really can’t go wrong with it. At worst you will find that you adeed too much or too little salt, but witht he small amounts that you would be using, unless you dump the entire shaker on the cookie, you shouldn’t have any make mess ups.
Give it a try and let me know what you think!
Road Trippin With Rachael 
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