Chocolate Chip Cookies

It's such a disappointment when you labor in the kitchen making chocolate chip cookies and they come out like hard, brown, chocolate chunk Frisbees. Here's a fool proof recipe for chocolate chip cookies that won't leave you down, depressed, and defeated, face first in leftover cookie batter.

Chocolate Chip Cookies

serves: 7 dozen 2 inch cookies

 

ingredients:

2 3/4 cups of flour

1 teaspoon of baking soda

1 teaspoon of salt

1 cup butter, softened (not melted)

3/4 cups of granulated sugar

3/4 cups of packed brown sugar

2 large eggs

1 teaspoon of vanilla

2 cups of chocolate chips (this usually means 1 bag)

optional:

1 cup of chopped walnuts (I split the dough in half and added 1/4 cups to one half for variety)

directions:

 

Preheat oven to 375 F

In a small bowl add flour, baking soda, salt. Now, set aside.

In a large bowl cream together the butter and sugars. Beat in the eggs and vanilla until smooth.

 

 

Gradually add the flour mixture to the sugar mixture until combined. Stir in chips...

 

 

 and walnuts (if desired)

 

 

Roll into small balls and lay on a cookies sheet, spaced apart. Cook for 8-10 minutes or until golden brown. Mine took exactly 9 minutes.

 

 

Cool then enjoy!

 

 

*If you would like to save some cookies for later pull out some wax paper and a one gallon bag. Roll the cookie dough into logs on the wax paper (short enough to fit into the one gallon bag). On the outside of the bag write the contents, cook temp and time needed to cook. Throw the bag in the freezer for later. When you're ready for another snack cut the logs like you would store bought cookies an enjoy! (This was a great idea passed down from a friend of a friend)

 

This recipe was adapted from the one on the Ghiradelli's Chocolate Chip bag

MORNING SCONES

I met Jen in college. She was crazy. Not the crazy crazy, but the good kind of crazy. She smiled a lot, had a great sense of humor and always knew how to have fun even during medial tasks. She's a rare breed of female.

We didn't hit it off initially. I thought she was introverted and had mostly male friends. And she thought I was, to put it frankly "a bitch". I can't even remember the first place we met each other, but wherever, or whenever it was we hit it off.

We've been friends for 8 years now. We're both married married to Jon's and we both have baby girls.

 

For my wedding Jen made me a recipe book out of a leather bound photo book. She wove pictures of us throughout the years in it. Some from college, special trips and even one from her wedding. I cherish this gift. This is one of my favorite recipes from her collection, now gifted to me.

 

MORNING SCONES:

 

3 cups flour

1/2 sugar

5 tsp baking powder

1/2 tsp salt

3/4 cups butter

1 egg, beaten

1 cup milk

 

 

Combine all dry ingredients in a large bowl. Cut in butter with a pastry tool. Beat egg in a measuring cup and fill to 1 cup with milk, mix together.
 

 

Stir wet ingredients into dry. turn dough on lightly floured surface. Cut into two sections. Make each sections into 1/2 inch thick rounds. cut into wedges.

 

 

Try adding this combinations to the mixture:

orange zest & cranberries

lemon & blueberries

chocolate chips

Raspberries & white chocolate*
 

 

Cook at 400F for 12- 14 minutes or until lightly browned.

*My favorite :)

MOLTEN LAVA GOODNESS

In play group last week I overheard some of the women talking about a fantastic Molten Lava Cake recipe. My palatee watered. The conversation turned and I forgot to ask for the recipe. Sitting at home I scanned through multiple recipes online and settled on one by Paula Deen. This girl does it right. Nothing low fat. Just good ol' cream cheese, cottage thigh goodness. Check it out!

Molten Lava Cake 

6 (1-ounce) squares bittersweet chocolate

 2 (1-ounce) squares semisweet chocolate squares

10 tablespoons (1 1/4 stick) butter

 

1/2 cup all-purpose flour

 

1 1/2 cups confectioners' sugar

 

3 large eggs

 

 3 egg yolks

 

 1 teaspoon vanilla extract

 

2 tablespoons orange liqueur

Preheat oven to 425 degrees F.

Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

These were so EASY! I was able to do them while Juleit say in her Boppy and watched. Add a little fruit on top for some added sweatness or tartness. I would of liked to try raspberries (my fav) or peaches (Jon's fav).