I decided to crack open the chocolate chip cookie recipe today. I used some of my advice on how to smooth out the flow of getting things into the mixing bowl, onto the cookie sheet, out of the oven and onto the cooling rack.
Today, the camera’s flash wanted to keep firing. I ended up letting it fire and just covered it with my hand rather than stopping to figure it out. Maybe later. If you have a Kitchen Aid mixer, you have this recipe, it’s pretty straightforward. My QC crew definitely liked the raw cookie dough so this might be the one to use for a while until I find another one or change this one after I get more experience. Oh, we have two or three tablespoons of chocolate cookie dough left over for a snack later on tonight, or maybe for breakfast tomorrow, the QC team hasn’t decided yet.
Here are the pictures from today’s adventure… right now I’m waiting on the oven to finish cooking a roast so I can start on a wheat bread recipe this evening. We’re hoping to use it in our own version of Carrabba’s herb-olive dip recipe