guest post: amanda boyce’s magic cookies!

My unabashed affection for sweet treats and ravishing eats stems from my childhood — from staring wide-eyed at Italian bakery windows, marveling over the rainbow confections and hot, bulbous loaves. Baking is a passion, one in which I enjoy indulging, and I find myself drawn toward those who crave hot ovens and sinful sweets. My admiration for Amanda runs deep, and I’m constantly inspired by her photography and her love of food and the joy that it so clearly brings her. I’ve always said that you could master technique and aperture, purchase a newfangled camera, but nothing compares to someone who adores their subject. And truly Amanda and I love, love, love food. I’m honored that she’s elected to guest blog for me! Enjoy!! – Ed.

When Felicia asked me to guest blog, I couldn’t believe it. Me? Guest-blog? I couldn’t say yes fast enough. Felicia is a writer/baking rockstar and it would be a pleasure to write a little on her behalf.

I must admit that I’m a huge fan of the girl and her memoir, The Sky Isn’t Visible From Here moved me to tears. Over a course of two days, it felt as if I had gone through Felicia’s experiences. From her turbulent relationships to her struggles with addiction, her book tugged at my heart strings. Not only can the girl write, but she can also bake. Have you seen her Chocolate Chip Pumpkin Loaf? It seems absolutely delicious.

Anyways, the reason why I’m here today is to tell you about the magic of cookies. I know what you must be thinking. The magic of cookies? Yes, cookies are indeed magically, especially during the holiday season. I like to spread a little holiday joy in the month of December, testing out various cookies recipes and sharing them with my friends and coworkers. I literally become a baking queen, showing up on people’s doorsteps with a plate full of cookies. While cakes and pies can be intimidating with their large portions and seemingly decadent ingredients, cookies are greeted with plenty of cheer. I’m a sucker for individually-portioned desserts as I like to sample as many different flavors as possible.

Considered my dessert of choice, cookies were actually the first thing I learned how to bake on my own. After a long day at school, I stumbled to a quiet, empty home, and made my first batch of chocolate chip cookies a la Martha Stewart. With the sound of the mixer beating and the heat from the oven warming my tired bones, it was the first time I found solace in baking. It was then that I knew that the kitchen could be a place full of love, warmth, and gratitude.

Since then, whenever I bake cookies, I am reminded of that first time with cookies and that recipe has gone in to my baking hall of fame. It’s a fan favorite and I always bake a batch around the holiday season. Crispy with soft centers and melting chocolate, these cookies are the ultimate chocolate chip cookie recipe. I bring them to every holiday party and believe me, my friends aren’t complaining. Wrapped up tightly, these cookies will last up to 4 days, if you can keep your hands off them, at least.

This upcoming year, I hope you get the chance to spend some time in the kitchen, making cookie magic and sharing these sweet treats with your loved ones.

Till next time…

Martha’s Chocolate Chunk Cookies
Origin: Martha Stewart’s Baking Handbook
Yield: About 3 Dozen
Prep Time: 25 minutes
Cooking Time: 18 minutes
Inactive Prep Time: 20 minutes

Ingredients:
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 sticks (1 cup) unsalted butter, room temperature
1 cup granulated sugar
1/2 cup packed dark-brown sugar
2 tsp. pure vanilla extract
1 large whole egg, plus 1 large egg white
12 oz. semisweet chocolate chunks (about 2 cups)

Directions:
Preheat the oven to 375F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
Add the vanilla, whole egg, and egg white. Beat on low speed until well combined, scraping down the sides of the bowl as needed, about 1 minute. Add flour mixture in two batches; mix until just combined. Mix in chocolate.

Shape 2 heaping tablespoons of dough at a time into balls and place about 1 1/2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until cookies are golden brown, about 18 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.

About Amanda: A self-taught baker, Amanda has spent the past 3 years documenting her sugar fantasies on her blog, Slow Like Honey. While her childhood was full of Betty Crocker boxed mixes, she started experimenting with homemade recipes in high school, and hasn’t stopped since. In her free time, she loves to explore the world of photography, enjoys reading all kinds of books, and has a serious coffee addiction. She resides in Northern California. For more information, visit her blog at Slow Like Honey, and to see more of her photography, visit her Flickr page.

This entry was posted on Thursday, December 31st, 2009 at 5:08 pm and is filed under foodie gal. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.