Waffles, Chocolate Chip Cookies and Whipped Cream

Ingredients

• 1.5 cup All-Purpose Flour (About 180g. Spoon into cup and level off.)
• 0.75 tsp Baking Soda
• 0.75 tsp Salt (Fine sea salt is recommended.)
• 0.5 cup Unsalted Butter (1 stick or 113g, softened to room temperature.)
• 0.5 cup Granulated Sugar (100g)
• 0.5 cup Light Brown Sugar (110g, packed.)
• 1 pc Large Egg (Room temperature.)
• 1 tsp Vanilla Extract
• 1 cup Semi-Sweet Chocolate Chips (About 170g. You can also use chocolate chunks.)
• 1 tsp Flaky Sea Salt (Optional, for sprinkling on top.)

Instructions

1. 1

   In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening is evenly distributed. Set aside.

2. 2

   In a large bowl using a hand mixer or a stand mixer with a paddle attachment, beat the softened unsalted butter, granulated sugar, and light brown sugar on medium speed for 2-3 minutes until the mixture is light, pale, and fluffy. Scrape down the sides of the bowl as needed.

3. 3

   Add the room temperature egg and vanilla extract to the butter mixture. Beat on low speed until just combined, about 30 seconds. Do not overmix.

4. 4

   Add the dry flour mixture to the wet ingredients in two batches. Mix on low speed until just a few streaks of flour remain. Be careful not to overwork the dough.

5. 5

   Gently fold in the semi-sweet chocolate chips with a rubber spatula until they are evenly distributed throughout the dough.

6. 6

   Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 72 hours. This step is crucial for developing flavor and preventing the cookies from spreading too much.

7. 7

   When ready to bake, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.

Ingredients

• 1 cup heavy whipping cream (very cold, 36%+ milk fat recommended)
• 2 tbsp powdered sugar (sifted, or to taste)
• 1 tsp vanilla extract (use pure vanilla extract for best flavor)

Instructions

1. 1

   Chill your equipment. For the best results, place a large mixing bowl (preferably metal or glass) and the beaters or whisk attachment from your mixer in the freezer for at least 15-20 minutes. Cold equipment is the key to light, fluffy cream.

2. 2

   Combine the ingredients. Pour the very cold heavy whipping cream, sifted powdered sugar, and pure vanilla extract into the chilled bowl.

3. 3

   Whip the cream. Using an electric hand mixer or a stand mixer with the whisk attachment, start whipping on low speed for 30 seconds to combine. Gradually increase the speed to medium-high.

4. 4

   Check for peaks. Continue whipping for 2-4 minutes, stopping occasionally to check the consistency. For soft peaks, the cream will hold its shape but the tip will flop over. For medium peaks, the tip will curl slightly. For stiff peaks, the peak will stand straight up when the beater is lifted.

5. 5

   Serve or store. Be careful not to over-whip, or the cream will become grainy and turn into butter. Serve immediately or store in an airtight container in the refrigerator for up to 24 hours.