Cook's Illustrated Perfect Chocolate Chip Cookies

Can anyone ever get enough chocolate chip cookies? probably not. The only problem is there always seems to be another revolutionary recipe to try! I can never resist after reading basically scientific facts on why this recipe is the best (seriously, go here and you'll see what I mean). I actually made this recipe a while back, but never posted it. My last batch came out sort of flat, not on taste, but literally flat. This time I actually weighed my flour like cook's Illustrated suggests, and voila! I Got a beautiful cookie with bulk - just as I like it. I may be a weighing convert now.

I love browned butter, so this recipe is obviously a huge success. I made two batches just to keep up with how quickly the cookies were disappearing! I did alter the recipe slightly - mainly by chilling the dough overnight. I find it helps the cookies flavor plus they don't spread as much in the oven. 

I have defiantly placed these cookies in my top favorites. Try the recipe, and tell me if you think it is in fact the perfect chocolate chip cookie.

Angel Food Cake With Vanilla Bean Caramel Sauce

This week I decided I need to make an angel food cake. I am not quite sure why, but I guess I kind of had a craving for it. 

The great thing about angel food cakes is how light and fluffy they are. You can eat a piece after a large meal, and still sort of feel good about yourself! I am always amazed at how good this dessert is, even though no butter is involved (and man do I love me some butter).

I was thinking about what kind of sauce I wanted to serve with the cake. At first I thought of a chocolate sauce, and then I thought CARAMEL. YUMMY.

Flourless Chocolate Cake With Hot Chocolate Sauce

This cake is one of my favorite desserts of all time. It is classic. 

I have been making this recipe for a couple of years now, and I never get tired of it (it is about time I posted the recipe!). The original recipe was not flourless, but one day I decided to try it without the flour, and it was so much better! The chocolate flavor became even more intense.

I always serve the cake with a hot chocolate sauce, so it kind of reminds me of a chocolate souffle, but in cake form. The cake would also be delicious served with ice cream or whipped cream!

It is so important not to over bake. I have made this cake so many times I know exactly how long it takes in my oven (25 minutes). It will seem not ready, but as it cools completely, the texture will become wonderfully fudgy.

I am telling you, serve it to guests and they will be talking about the cake for days!