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| RER 6.9.15 |
Chocolate chip cookies belong at BBQs. They are portable,
snack-sized, and delicious, plus easy to make in large quantity. Their only—and
I mean only—downfall is that those
tasty chocolate chips can melt in hot sun and high temperatures. But sometimes,
sticky fingers are allowed at a food-filled cookout.
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| RER 6.9.15 |
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| RER 6.9.15 |
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| RER 6.9.15 |
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| RER 6.9.15 |
The
Alumni-Faculty BBQ last week was the perfect time to satisfy my baking itch (again)
by whipping up a sweet ending for our gathering. I wanted something easy and
universal, scrumptious and satiating—chocolate chip cookies.
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| RER 6.9.15 |
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| RER 6.9.15 |
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| RER 6.9.15 |
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| RER 6.9.15 |
This
recipe from Host the Toast was
perfect. I made a double batch and threw in leftover sprinkles (the top was
lost during a furious baking mini
course) to make them a little more festive. Let me tell you, I wanted to
bathe in that cookie dough. It was sweet and buttery with caramel notes and
chocolate bites, while the rainbow sprinkles added colorful whimsy.
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| RER 6.9.15 |
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| RER 6.9.15 |
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| RER 6.9.15 |
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| RER 6.9.15 |
My cookies flew
at the BBQ, but I kept an eye on the giant container hoping some would be left
over. The chewy and soft texture of the cookies was addictive; just one cookie
was not enough. There was just enough chocolate and maybe too many sprinkles
(if that’s a thing) but the result was very very very tasty. Good thing some
came home with me.
So, who’s
inviting me to their next BBQ? I’ll bring cookies…
RER
6.15.15
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| RER 6.9.15 |
