D'Artagnan Cocktail

A while back, mom bought a bottle of Armagnac that we used in a recipe (I believe it was for duck, and quite excellent). We still have quite a bit left, so we decided to try a cocktail using it. Really like this one--it's very orange and nice for sipping.

Ingredients:

1/2 oz. (15 mL) Armagnac

1/2 oz. (15 mL) Grand Marnier

2 oz. (60 mL) orange juice

1/2 oz. (15 mL) simple syrup

brut sparkling white wine (we used Barefoot Bubbly Brut Cuvée)

Directions:

1. Place 4-5 ice cubes in a shaker, then add the Armagnac, Grand Marnier, orange juice, and simple syrup.

2. Shake well, then strain into a chilled coupe glass.

3. Top glass rest of way with the sparkling wine and give a gentle stir to combine. Enjoy!

Amazing Soft Chocolate Chip Cookies

Happy National Chocolate Chip Cookie Day!

 

Another chocolate chip cookie recipe? Yes! Never too many! What sets these apart is a couple of atypical ingredients and no need to chill the batter, despite using melted butter 😮 10+/10!

Link to my YouTube 'making of the recipe' video:https://youtu.be/B5_gbK_GYNE

Original recipe credit: https://www.delish.com/cooking/recipe-ideas/a26827502/soft-chocolate-chip-cookies-recipe/

Recipe below contains my modifications.

 

Ingredients:

 

1/2 c. plus 2 T. melted salted butter

1/2 c. brown sugar (packed)

1/4 c. plus 2 T. raw/turbinado sugar

1 large egg

2 tsp. white distilled vinegar

2 tsp. vanilla extract

210g (1 3/4 c.) all-purpose flour

3/4 tsp. baking soda

1/2 tsp. kosher salt

3/4 c. semi-sweet chocolate chips (plus more for topping)

flaky sea salt, to garnish 

 

Directions:

 

1. Heat oven to 325°F. Line baking sheets with parchment and set aside.

 

2. In a large bowl, stir together melted butter, brown sugar, and turbinado sugar until fully incorporated.

 

3. Stir in the egg, followed by the vinegar and vanilla.

 

4. In a separate, small bowl, whisk together flour, baking soda, and salt.

 

5. Add the flour mixture to the large bowl (butter mixture) and stir until just combined.

 

6. Fold in chocolate chips.

 

7. Use a large cookie scoop (around 3 T. size) to portion dough onto prepared baking sheets, spacing portions 2" apart.

 

8. Bake for 12-14 min, until cookies are slightly golden. After removing from oven, let cookies rest on sheet 5 minutes before transferring to a wire rack to cool completely. 

 

9. Garnish with sea salt and enjoy!