Today is a day to honor veterans. My grandfather, Stephen J Fogliani was a veteran of World War II. He served his country as he lived his life. He wasn’t required to serve, he chose to serve.
My grandfather was working in Detroit at Vickers, an aircraft manufacturer, during WWII. He wasn’t drafted. He was exempt because he worked in the defense industry and because he was married and the father of 2 children. But he enlisted in the Navy because he wanted to serve his country. His two older brothers and one younger brother were serving in the US Army and USMC. My grandfather was a gunner on the USS Tingey, manning the 40 millimeter anti-aircraft guns. Being a quiet and soft-spoken man, he never talked much about his service during the war except to say that he “always got three squares a day,” and that he loved the Navy. The freedoms we have as Americans are because of those who served, like my grandfather, and those who are currently serving in the Armed Forces of the USA.
My grandfather (on the left) and a Navy buddy during the war.
I think of my grandfather often, but especially at certain times of the year, notably his birthday in February, Veteran’s Day, and leading up to Christmas. To honor him this Veteran’s Day, I am baking chocolate chip cookies, one of his favorites. This salted version is a nod to his Navy days on the seas during WWII.
Salted Chocolate Chip Cookies
Salted Chocolate Chip Cookies (adapted from bonappetit.com)
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup (packed) light brown sugar
- 1/2 cup sugar
- 1/4 cup powdered sugar
- 2 large egg yolks
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces semisweet chocolate chips
- 4 ounces bittersweet chocolate chips
- Maldon or other flaky sea salt
Preparation:
Preheat the oven to 375° F. Whisk the flour, baking powder, salt, and baking soda together in a medium bowl, then set it aside.
Using an electric mixer on medium speed, beat the butter, brown sugar, sugar, and powdered sugar together until the mixture is light and fluffy, about 3-4 minutes. Add the egg yolks, egg, and vanilla to the butter & sugars. Beat it all together, occasionally scraping down the sides of the bowl, until the mixture is pale and fluffy, about 4-5 minutes. Reduce the mixer speed to low and slowly add the dry ingredients, mixing until the dough is just blended. Using a spatula, fold in the chocolate chips.
Mix all the ingredients for the dough together.
Spoon rounded spoonfuls of cookie dough onto 2 parchment paper or Silpat mat lined baking sheets, spacing the dough 1-inch apart.
Drop rounded spoonfuls of dough onto the baking sheets.
Sprinkle each mound of dough with sea salt.
Sprinkle a pinch of sea salt onto each dough mound.
Bake the cookies, rotating the baking sheets halfway through, until they are just golden brown around the edges, 10-12 minutes.
Bake the cookies to a light brown color.
Let the cookies firm up & cool slightly on the baking sheets before transferring them to wire racks to cool completely.
A chocolate chip cookie for my Navy grandfather!
Thank you to all those who serve this Veteran’s Day. ~Linda
Salted Chocolate Chip Cookies (adapted from bonappetit.com)
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup (packed) light brown sugar
- 1/2 cup sugar
- 1/4 cup powdered sugar
- 2 large egg yolks
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces semisweet chocolate chips
- 4 ounces bittersweet chocolate chips
- Maldon or other flaky sea salt
Preparation:
Preheat the oven to 375° F. Whisk the flour, baking powder, salt, and baking soda together in a medium bowl, then set it aside.
Using an electric mixer on medium speed, beat the butter, brown sugar, sugar, and powdered sugar together until the mixture is light and fluffy, about 3-4 minutes. Add the egg yolks, egg, and vanilla to the butter & sugars. Beat it all together, occasionally scraping down the sides of the bowl, until the mixture is pale and fluffy, about 4-5 minutes. Reduce the mixer speed to low and slowly add the dry ingredients, mixing until the dough is just blended. Using a spatula, fold in the chocolate chips.
Spoon rounded spoonfuls of cookie dough onto 2 parchment paper or Silpat mat lined baking sheets, spacing the dough 1-inch apart. Sprinkle each mound of dough with sea salt.
Bake the cookies, rotating the baking sheets halfway through, until they are just golden brown around the edges, 10-12 minutes. Let the cookies firm up & cool slightly on the baking sheets before transferring them to wire racks to cool completely.