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The Best Chocolate Chip Cookie
I am a chocolate chip cookie enthusiast. There are few things I love more than a gooey, chocolate-y chip cookie. To be honest, I could eat the dough and be completely satisfied, which may be why I love this recipe so much. Even after you bake the cookies, they still have that perfect doughy taste. They're phenomenal, trust me.
Ingredients:
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
1 1/2 sticks unsalted butter, melted
3/4 cups light brown sugar, packed lightly
1/2 cup sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 (or more) cup chocolate chips
1. Preheat oven to 325F
2. Mix flour, baking soda, cornstarch and salt in a large bowl
3. In a separate bowl whisk butter, brown sugar, and sugar together until smooth. Whisk in egg then yolk and finally, vanilla.
4. Combine dry and wet ingredients with spatula.
5. Fold in chocolate chips
6. Cover dough and chill for at least 2 hours (this is key!)
7. Remove dough from fridge and defrost for 10 minutes
8. Line baking sheet with parchment paper (wax paper works too)
9. Roll dough into tall balls, about 3 tablespoons of dough each
10. Bake 11-12 minutes and then remove from oven and allow cookies to bake on the sheet for 10 more minutes.
11. Transfer to a wire rack and let cool (or just dig in, no judgement here)
Enjoy!
-B
Almost every Sunday night, our family gathers at my mom's house for dinner. It's always the perfect end to a busy weekend. Since this little tradition has started, I have been given the honor of dessert duty, which I truly love. It gives me an excuse to bake something unhealthy and test out new recipes on a very bias audience. This weekend was hectic and time was limited so I whipped up a quick and easy monkey bread. The best thing about this recipe is that any leftovers can be enjoyed in the morning with a warm cup of coffee!
Ingredients:
1/2 cup brown sugar
2 sticks of butter
2-3 tsp. cinnamon
3 cans of biscuits
1 cup of sugar
1. Preheat oven to 350F
2. Combine white sugar with cinnamon in gallon ziplock bag and shake well
3. Cut biscuits into fours
4. Put each piece of biscuit into the cinnamon/sugar mixture
5. Spread coated biscuit pieces out in bundt pan evenly
6. Melt butter with brown sugar
7. Bake for 35 minutes
8. Allow 30 minutes to cool before putting it on a serving dish
9. ENJOY!
Notes: I cut off a small piece of butter from one of the sticks and coat the bundt pan with it to reduce the bread from sticking to the sides.
-B
