favorite chocolate chip cookies 

Love, welcome, serve.

The beautiful words that accompany the work of Amy Hannon, of Euna Mae’s.

She recently shared in her reflections, the impact of authentic hospitality, “…recognizing people’s needs and responding with the comfort and ministry of food…Surprise treats, chicken pot pie, or blueberry bread… Genuine hospitality demonstrates the goodness of God in the lives of others. This is Love Welcome Serve.”
I am so excited for the cookbook she is working on and can’t wait to read it. I really appreciate her heart and passion for a biblical view of hospitality.
And these cookies. Um, can we say they are a ministry in and of themselves. I think so.
Not your average chocolate chip cookie recipe, these cookies require some time and thought, but oh, are they worth it.
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Keep these ingredients on hand, so you can whip up a batch to deliver to friends with a new little one, someone who just needs some love on a gray day, or for a quiet Friday night at home with a movie and milk.
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From Miss Amy:
Notes before you read the recipe: Yes, it matters that you use two different types of flour. Yes, it matters that you use unsalted butter.  Yes, it matters that you use sea salt. Yes, it matters that you use a big scoop. Yes, it matters if you use two kinds of chips. Trust and obey, y’all. Trust and obey.
SALTED CHOCOLATE CHIP COOKIES
(revised from Euna Mae’s Blog)
{makes 24 big 4″ round cookies}
2 cups minus 2 tablespoons of cake flour
1 2/3 cups of bread flour
1 1/4  teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons sea salt
2 1/2 sticks unsalted butter at room temperature
1 1/4 cups packed light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs at room temperature*
2 teaspoons of pure vanilla extract
1 10oz bag of Dark Chocolate Morsels
1 8oz of Milk Chocolate Morsels
Flaked Sea salt for sprinkling (Maldon works nicely)

In a large bowl, combine flours, baking soda, baking powder, salt; whisk together well till combined. Whisking also adds air. Air is good. Set aside.
Using a mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes on medium. Scrape down the sides of the bowl as needed. Add eggs, one at a time, mixing well after each addition. On low speed, add in vanilla. Continuing on low, add dry ingredients in two additions, mixing just until combined. Do NOT over-mix the dough once you have added the flour because it has gluten; and over-mixing will affect the texture.
By hand, stir in the chocolate chips. This will take muscles. So you’re burning pre-cookie calories. You may cover the bowl with clear wrap pressed down directly onto the dough to prevent drying out, and store it in the refrigerator for up to 72 hours.
When ready to bake cookies, preheat oven to 350 and line a baking sheet with parchment or use a silicone mat. Using a rounded ice cream scoop, scoop 6 3.5oz. mounds of dough onto the cookie sheet, rolling them gently in your hands to make them rounded and more clean dough circles if needed. They will be the size of generous golf balls. Sprinkle each dough ball with sea salt and baked until lightly golden about 16-18 minutes. I check mine at 15 minutes then I stand there checking them about every minute until the sides start to look golden brown but the tops are still a little light. In my oven, it’s rare that they ever bake for 18 minutes, unless you’re running the vaccuum cleaner and don’t hear the timer go off. (Another true story.) Allow to cool on the pan for 3 minutes, then remove to a wire cooling rack. Repeat with the remaining dough.
Cold milk chasers optional.