friday food finds

Carrot Cake Cookie Sandwiches from Milk and Cookies.

Also from Milk and Cookies, Asparagus and Parmesan Cigars.

I've never been able to make good chocolate chip cookies. I've tried so many recipes but have never found "the one". I have learned that I prefer them thick, soft, and more cake-like as opposed to flat and chewy. I was happy to find yesterday in the August issue of Martha Stewart Living, a recipe for Soft Chocolate Chip Cookies. This recipe calls for sour cream to make them soft. AND finally a recipe that doesn't call for walnuts! I can't stand walnuts or pecans in recipes. Not even pecan pie. Am I the only person that hates Pecan Pie?!

SOFT CHOCOLATE CHIP COOKIES
PREP TIME: 20 MIN. TOTAL TIME: 35 MIN.
MAKES ABOUT 2 DOZEN

1 ¼ cups all-purpose flour
½ teaspoon coarse salt
¼ teaspoon baking soda
7 tablespoons unsalted butter, room temperature
¼ cup granulated sugar
¼ cup packed light-brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
3 tablespoons sour cream
¾ cup semisweet chocolate chips
¾ cup milk-chocolate chips

1. Preheat oven to 350°. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. Reduce speed to low. Add four mixture in 2 batches, alternating with sour cream, and beat until just combined. Stir in chocolate chips by hand. Cover, freeze for 10 minutes.
2. Using a 1 ½-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. Bake until centers are set and cookies are a pale golden brown, 12 to 14 minutes.