Makes about 8-10 cups
2 Tablespoons vegetable oil
1/3 cup popcorn kernels
2 Tablespoons melted butter
¼ teaspoon of salt
Over high heat the vegetable oil in a large pot with a well fitting lid. Add the
popcorn kernels and cover with the lid. As the kernels begin to pop, gently shake the pot to help distribute the heat, being mindful of escaping steam. When popping slows, immediately dump popcorn into a large bowl. Drizzle with butter and salt and toss to coat.
Emilie's Chocolate Chip Cookies
Yield 3 dozen cookies
scant 2 cups all-purpose flour (not quite 2 cups)
1 teaspoon baking soda
1 tablespoon kosher salt
1/2 # (2 sticks, 1 cup) unsalted butter, at room temperature (I usually leave it out on the counter overnight)
¾ cups granulated white sugar
1 cup packed dark brown sugar
1 teaspoon vanilla extract
1 ½ cups semi sweet chocolate chips
Heat oven to 350 degrees. Line a sheet tray or cookie sheet with parchment paper (not waxed paper). A silpat (silicone baking sheet) or pan spray can also be used.
In a medium sized bowl, combine flour, baking soda and salt. Whisk until combined and there are not any clumps of flour or baking soda.
Place room temperature butter in a large bowl. Using a fork or a potato masher or your very clean hands, mash up the butter. Add the sugar and brown sugar and continue to mash until thoroughly creamed (the sugars should be fully integrated into the butter and the consistency should be light and fluffy).
Add the vanilla and eggs to the butter and sugar mixture. Mix until just combined. Add the flour mixture and mix just until flour is incorporated and dough starts to form. Add chocolate chips and stir to combine.
Drop dough in 1-2 tablespoon rounds onto the prepared sheet tray. Leave about 2 inches between cookies, as they will spread.
Bake cookies for 9-12 minutes. Allow to cool and set on the tray.
-These cookies bake thin and on the darker side, similar to Tate’s brand. To help the cookies spread thin, about ¾ of the way through the baking time, sometimes it is useful to tap the tray on the edge of the stove or counter to encourage the dough to spread. Also, depending on your oven, rotating the tray part way through will help with more even baking.
-The dough freezes very well. Just scoop dough into balls and freeze flat on a plate or tray with a little space between each cookie. Once they are frozen, they can be packed into a container or bag. Then bake just as many as needed. For flatter and crispier cookies, allow dough to fully defrost to room temperature before baking.