Once a week posts are pathetic I know.. But please forgive me, second year is HARD… like really hard and there is so much work to be done that the poor blog slips to the side. I have of course been cooking and baking up a storm due to my stress so I have many things to share with you.. just not the time to share it! So tonight I want to share two cookie recipes in order to plead for your forgiveness!!! Yes I have been quite the cookie monster lately.. after all I need to cargo load for my race Sunday… duh
Alice’s Best Chocolate Chip Cookies!!
1 cup (2 sticks) salted butter, softened
1/2 cup sugar
1 1/2 cup brown sugar
2 tsp. vanilla extract
3 cups (12 oz) all-purpose flour (Alice says to weigh the flour, but I didn’t have a scale.. oops)
1 tsp. smallish-medium coarse sea salt
1 tsp. baking soda
1 1/2 tsp. baking powder
2 cups/16 oz of semi-sweet chocolate chips
Preheat oven to 350 degrees.
Cream butter, sugar, and brown sugar until it is nice and fluffy which should take about 5 min using a stand mixer! Make sure the mixture gets VERY creamy.
Add the eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper.
Bake for 12-14 minutes until the edges are nice and golden brown. Leave on cookie sheet for two minutes, and then pick up parchment paper and let cookies continue to cool on the parchment paper for another 3 minutes! Then ENJOY!!!!
And next up Vanilla Sugar Cookies with MnMs!!
from Food Network
- 2 1/3 cups plus 2 tablespoons (11-ounces) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup (1 1/2 sticks; 6-ounces) unsalted butter
- 1/2 cup plus 2 tablespoons (4-ounces) granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- MnMs if desired
In a medium bowl, sift together the flour, salt, and baking powder. Set aside. In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined. Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix. Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.Place the ball of dough between 2 pieces of parchment paper and roll out to 1/4-inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour. Cut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an un-greased nonstick cookie sheet, at least 1-inch apart. Press MnMs into cookies if using! Transfer to the freezer and chill for at least 15 minutes or until they are firm.
Bake until the cookies are light golden brown, about 10 minutes. Let cookies cool completely on the sheets before decorating.
* I added dark chocolate mnms to some of mine but pressing them into the dough balls before baking! You can do this with any topping you like!
*Cook’s Note: They will still be soft when they come out of the oven and may break or become misshapen if they are moved off the sheets before cool.
Ok now its bed time… it’s been a LOOOONG day!!!
Peace, Love, and be Sperry