As the temperatures begin to dip here in Chicago, it is important to rejoice in all of the fun fall baking we can look forward to now that we can finally turn our ovens on again! The two desserts I will not go without making this fall: Sweet Martha’s Chocolate Chip Cookies and The Chopping Block’s Famous Apple Pie.
Every year when I return home for the Minnesota State Fair, I plan my route so I can be sure to hit all of the food stands I dream about the other 364 days a year. This year was no different, you’ve got your pronto pup, cheese curds, fresh French fries and meatball on a stick.
You’ve got your deep fried pickles, candy bars and fresh grilled corn on the cob. Lastly, you stop by Sweet Martha’s for a bucket (yes, a bucket) of her fresh baked chocolate chip cookies.
Did you know that her stand dishes out over one million cookies each day? The tricky part is eating enough of them to be able to put the lid on because they keep shoveling the cookies one on top of the other!
While Sweet Martha's recipe is a secret and has not been shared with anyone for the past 37+ years they've been in business, I came across a copycat recipe based on a cookie recipe from the New York Times. For those of you who don’t have attending the Minnesota State Fair on your bucket lists (although I suggest you add it), here it is so you can enjoy a similiar cookie. But you must experience the real deal at Sweet Martha's at some point!
Chocolate Chip Cookies
2 cups cake flour minus 2 tablespoons
1 2/3 cups flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 1/2 sticks unsalted butter, softened
1 1/4 cups brown sugar, packed
1 cup white sugar plus 2 tablespoons
1 egg
2 egg yolks
2 teaspoons vanilla
3 cups chocolate chips
- In a large mixing bowl, sift all dry ingredients together.
- In a separate mixing bowl, cream butter and sugars together until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and mix until incorporated.
- Combine dry and wet ingredients. Don't over mix.
- Add chocolate chips.
- Cover with plastic wrap and allow to sit in the fridge overnight or up to 3 days.
- When ready to bake, preheat oven to 350 degrees F.
- To get the cookies just the right size, use a standard cookie scooper, then divide that amount in half. Place cookie dough balls evenly onto a baking sheet. Bake for 8-10 minutes, or until barely done. You want to under-baked these cookies slightly so they turn out soft and gooey.
If you want to taste The Chopping Block’s famous apple pie before you take on baking the pie yourself – come to Apple Fest in Lincoln Square October 3rd. I will be back there slinging slices for my 6th year in a row! It is my FAVORITE festival of the fall season, and I can’t wait to see you all there.
A word from the wise – you will be asked if you want a dollop of homemade whipped cream on your slice – the answer is YES, YES, YES!
