A Feature and A Recipe

First of all, I have something to show off.  My friend, Lindsay, inherited this dresser years ago and recently decided to give it some new life!  (She even told me that I partly inspired her, which is super flattering and what any DIY blogger wants to hear.)

Before

After

Orange!  Don't you just love it!  I do.  This "after" picture makes me so happy.  Great job, Lindsay!

If you'd like to be featured on The Turquoise Piano, just email your projects to kelli nielson @ yahoo.com (without spaces).

Now lets talk about me.  ;)

I LOVE chocolate chip cookies.  Actually, I love the dough.  Every night I take a scoop of cookie dough and put it in a tea cup, heat it in the microwave for 40 seconds and put ice cream on top.  Then I eat it's sugary goodness.  

My favorite cookie dough is Pillsbury's that you buy in the butter section of the grocery store but when I run out I have to make my own.  Oh I wish Pillsbury would share the recipe love.  But I did find one I liked a lot... and lost it during the move.  Then I found one online that I thought was worth a try. 

I pinned this a while ago and made them finally.  They are delish!  I'm not big on crunchy or fluffy and these are just the right amount of chewy (if you don't cook them too long).  If you are looking for a classic, these are for you!

Thick and Chewy Chocolate Chip Cookies

Ingredients:

2 cups plus 2 tbsp. all-purpose flour

½ tsp. baking soda

½ tsp. salt

12 tbsp. unsalted butter, melted and cooled until warm

1 cup brown sugar, packed

½ cup granulated sugar

1 large egg plus 1 egg yolk

2 tsp. vanilla extract

1 ½ cups semi-sweet chocolate chips  (I'm not big on lots of choc. chips so I did two small handfuls of milk choc. chips)

Directions:

Adjust oven racks to upper and lower-middle positions.  Preheat oven 325°.  Line two cookie sheets with parchment paper.

Whisk dry ingredients together in a medium bowl; set aside.  With electric mixer, or by hand, mix butter and sugars until thoroughly combined.  Beat in egg, yolk, and vanilla until combined.  Add dry ingredients and beat at low-speed just until combined.  Stir in chocolate chips.

Roll a scant half-cup of dough into a ball.  Holding dough ball in fingertips of both hands, pull apart into two equal halves.  Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.  Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.

Cool cookies on sheets until able to lift without breaking.  Transfer to a wire rack to cool. 

Source: adapted from Blonde Ambition in the Kitchen, originally from Baking Illustrated