Yip Heee!!!!! There’s a small bakery in Savannah Georgia called Back in the Day Bakery. I love to go there. They have a new cookbook coming out. I am so excited!! It is such a cute quaint place. It is truly like stepping back in time. On my way to the beach this week I did make a stop there, I couldn’t resist!
I go as a buyer for my parents gift shop at the Atlanta Gift Market and have gone for over 20 years. It is a lot of work it really is…but it is a lot of fun too we cut up, people watch…which I might add is at its finest here why people come from all over. I get to see all the new stuff comin out some great, some wonderful, some good enough I buy it and then there is the junk! We have a lot of fun and then there is times I get to meet someone worthy enough to talk about. I got to meet Cheryl and Griffith today they are the owners/bakers at Back in the Day….what a pleasure! I got to look at the book before it hits the streets. I will say I am going to buy this one for sure. I think this is one I will give as gifts, oh sorry girls you know what you are getting.
They gave out a teaser today a chocolate chip cookie ~ wonderful!! They also gave out a recipe card. I will share with you.
Chocolate Chip Cookies
2 1/2 cups unbleached all- purpose flour
1 1/4 teaspoon baking soda
1 1/4 teaspoon fine sea salt
1/2 pound (2 sticks) unsalted butter, at room temp
1 teaspoon pure vanilla extract
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, room temp
2 cups semisweet chocolate chucks
Fleur de sel for sprinkling
Position a rack in the lower third of the oven and preheat the oven to 350. Line two cookies sheets with parchment.
Sift together the flour, baking soda, and sea salt; set aside.
In the bowl of a standing mixer fitter with the paddle attachment cream together the butter, vanilla and both sugars on medium speed until light and fluffy, 3 to 5 minutes.
Add the eggs and mix for no more than 1 minute; the eggs will not be fully incorporated. Turn the speed down to low and add the dry ingredients in thirds, beating until combined, 1 to 2 minutes. With the mixer running, sprinkle in the chocolate chunks, beating until just combined, about 1 minute.
Use a large ice cream scoop or a 1/4-cup measuring cup to form the cookies and place on the prepared cookie sheets, leaving 2 inches between the cookies to allow for spreading. Lightly tap each cookie with palm of your hand and sprinkle with the fleur de sel.
Bake the cookies, one sheet at the time, for 15 to 18 minutes, rotating the pan halfway through the baking time for even doneness. The cookies should be golden brown around the edges but still light in the centers. Let the cookies cool on a wire rack. Store the cookies in an airtight container for up to 3 days at room temperature.