This week buried me alive. Last night I un-RSVP’d myself from Alana’s Halloween party that I’ve been excited about for WEEKS. But I could barely move and my feet were killing me. I took a shower and got in bed and slept for twelve straight hours and now feel like I can concur the world…but first, warm chocolate orange morning rolls.
These rolls on a Saturday morning make everything better. They are soft and warm and delicious. The combo of orange and chocolate will forever be a favorite of mine. It is classic Holiday vibes but I really feel like we should make space to enjoy them year around.
I’m currently doing that thing on Netflix where you open the app and then look around for 30 minutes, debate what to watch and then give up and start internet-shopping for couches. I also sometimes put something on and then just look at my phone instead. 2018 can be depressing.
Sometimes I’m like, was life easier with regular cable? Things were more decided for us in some ways…anyways I decided to make a firm decision for us all.
To make this twist on our favorite cookie–the chocolate chip cookie.
This batch is simple. It has a healthy amount of sesame seeds and instead of tahini–I was going for more of a sesame flavor vs. tahini–I decided to use toasted sesame oil.
It’s delicious and noticeably there but not overpowering.
I think I can speak for all of us when I say that the best part of making cookies is trying the dough right after it’s all mixed up. I do this every.single.time. And often times, have to stop myself from eating huge balls of cookie dough because, well, it can lead to a bit of a tummy ache and, um, really needs to be baked because you shouldn’t eat raw eggs! But I found a solution! Actually, the solution found me.
Enter: Just Cookie Dough. Crafted by a team of Michelin-starred chefs, it is egg-free, dairy-free, non-GMO cookie dough and contains no artificial flavors or high-fructose corn syrup. It’s safe to eat raw or bake it up. Whatever you prefer, you can feel good about indulging in Just Cookie Dough. I also love their Just Mayo and Just Dressing.
In fact, I use their mayo a few times a week because it is SO good. If you check my “highlights” on Insta Stories, I shared my favorite tuna salad with arugula and Just Mayo is what I use.
I would like to confess something to you all: I use to be anti-freezer.
I didn’t like the idea of freezing food. I have no idea why. It sounded stale and not “fresh.” I was also a very single person for a long time and really had no need to freeze anything. But I’ve since found my freezer to be a true gift. I freeze all sorts of things: sauces, cakes, muffins, pie crust…and cookie dough!
I always get questions about why I scoop cookie dough so close together. People ask me if I bake them that close together. NO, SILLY! If I did that it’d be one gigantic cookie (not a terrible thing).
I scoop them out because I usually make a double batch of cookies and freeze most of the recipe for later use. It always comes in handy when people come over or we have a party to go to. I can usually reach in my freezer, bake off some cookies and have something to bring.
Here how I freeze cookie dough:
STEP 1: Make the cookie dough. Now this works best with cookie that needs to be scooped out and baked. It can work with, say, shortbread but those are different directions all together.
STEP 2: Per the instructions, I transfer it to the fridge to chill for 1 hour. You can chill it for longer, it just gets tougher to scoop out the colder the dough gets. So I always say an hour is good. This will also depend on your recipe.
The edges of this cookie scoop are very sharp, so it easily cuts into cold cookie dough.
I place the scoops right onto a parchment-lined baking sheet and I place them super close together, though none of them are touching.
STEP 4: BAKE..OR FREEZE. If I’m baking the cookies, I’ll line another baking sheet with parchment paper and just transfer about 6 cookies to the tray and stick it in the oven. While those cookie are baking, I’ll usually transfer the cookies to the fridge, especially if it’s a hot day.
It makes the baking process much easier because once the cookies are done, I line another baking sheet and keep going. I reuse the parchment and baking sheet, I just allow it to cool a bit before adding the cookies to them.