An incredibility quick and easy homemade I've cream with very few ingredients!
2 cups heavy cream or regular cream
1 cup whole milk
1/2 -3/4 cups sugar (see note)
1 Tablespoon vanilla
add in options of your choice
Whisk all ingredients together and process according to your ice-cream machines directions. If desired, add toppings or add ins in the last minute of churning or mix in by hand. Freeze in freezer until firm.
NOTES:
-Adjust sugar content to your liking. I add more or less sugar depending on what I'm adding in.
-Hand mix in crushed cookies, sprinkles, nuts, or cheesecake crumbles, fruit, ect.
-Mash fresh fruit in a bowl with a little sugar or a spoonful of coordinating fruit jam and then layer in swirls in the freezer container.
-Layer in swirls of caramel chocolate or fruit sauce in freezer container.
-Add extracts to your liking.
Wednesday, October 10, 2018
Monday, October 8, 2018
Everyday Banana Muffins
Everyday Reading
(adapted from Williams-Sonoma Muffins Cookbook)
Ingredients
3 very ripe bananas mashed
1 egg
1/4 cup plain or Greek yogurt or sour cream
1/4 cup oil
3 Tablespoons milk or buttermilk
1 Tablespoon vanilla
1 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking soda
1/4 tsp salt
Preheat the oven to 375 degrees. Grease a muffin tin and set aside.
In a mixing bowl, whisk together the mashed bananas, egg, yogurt/sour cream, oil, milk and vanilla. Pour the flour and sugar on the top of the mixture then sprinkle on the soda and salt so they aren't touching the liquid part. Whisk everything together, just until smooth.
Divide the batter between the 12 muffin cups (you can fill them all the way up to the rim) and bake for 20 minutes or until the tops are a deep golden-brown and they spring back when you gently press the tops.
Let cool slightly and serve. Especially with a smear of raspberry jam.
(adapted from Williams-Sonoma Muffins Cookbook)
Ingredients
3 very ripe bananas mashed
1 egg
1/4 cup plain or Greek yogurt or sour cream
1/4 cup oil
3 Tablespoons milk or buttermilk
1 Tablespoon vanilla
1 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking soda
1/4 tsp salt
Preheat the oven to 375 degrees. Grease a muffin tin and set aside.
In a mixing bowl, whisk together the mashed bananas, egg, yogurt/sour cream, oil, milk and vanilla. Pour the flour and sugar on the top of the mixture then sprinkle on the soda and salt so they aren't touching the liquid part. Whisk everything together, just until smooth.
Divide the batter between the 12 muffin cups (you can fill them all the way up to the rim) and bake for 20 minutes or until the tops are a deep golden-brown and they spring back when you gently press the tops.
Let cool slightly and serve. Especially with a smear of raspberry jam.
Tracy Buys BBQ Sauce/ Pork Chops
Joe’s BBQ Sauce
4 tablespoons unsalted butter
2 cups diced onions
1 cup apple cider vinegar
¾ cup packed dark brown sugar
1 ½ cups ketchup
1 ¼ cups apple juice
1 cup maple syrup (no substitutions)
½ cup sparkling apple juice
½ cup prunes/dried plums, chopped fine
¼ cup Worcestershire sauce
¼ teaspoon cayenne pepper
1 tablespoon Kosher salt
1 ½ teaspoon freshly ground black pepper
Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add remaining ingredients and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or regular blender.
Glazed Pork Chops
6 center cut pork chops
vegetable oil, for the grill
Joe’s BBQ sauce
Rub for pork:
2 tablespoons coarsely ground black pepper
2 tablespoons packed dark brown sugar
2 teaspoons smoked paprika
Prepare pork by rubbing the spice mixture all over the chops. Wrap in plastic and let refrigerate 2 to 4 hours (or let sit out for 1 hour on counter). When ready to grill, preheat grill to medium. Brush the grated with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 7 minutes. Turn and cook the other side the same amount of time in a cooler part of grill. Baste with BBQ sauce and cook for one minute, flip and repeat for the other side. Serve with extra BBQ sauce on the side.
4 tablespoons unsalted butter
2 cups diced onions
1 cup apple cider vinegar
¾ cup packed dark brown sugar
1 ½ cups ketchup
1 ¼ cups apple juice
1 cup maple syrup (no substitutions)
½ cup sparkling apple juice
½ cup prunes/dried plums, chopped fine
¼ cup Worcestershire sauce
¼ teaspoon cayenne pepper
1 tablespoon Kosher salt
1 ½ teaspoon freshly ground black pepper
Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add remaining ingredients and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or regular blender.
Glazed Pork Chops
6 center cut pork chops
vegetable oil, for the grill
Joe’s BBQ sauce
Rub for pork:
2 tablespoons coarsely ground black pepper
2 tablespoons packed dark brown sugar
2 teaspoons smoked paprika
Prepare pork by rubbing the spice mixture all over the chops. Wrap in plastic and let refrigerate 2 to 4 hours (or let sit out for 1 hour on counter). When ready to grill, preheat grill to medium. Brush the grated with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 7 minutes. Turn and cook the other side the same amount of time in a cooler part of grill. Baste with BBQ sauce and cook for one minute, flip and repeat for the other side. Serve with extra BBQ sauce on the side.
Oven Roasted Tomatoes
Our Best Bites
A bunch of tomatoes, any variety
Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper
a bunch of garlic cloves
Preheat oven to 325
Cut your tomatoes. If you’re using small romas, just cut them in half. Anything larger, quarter them. Half Grape Tomatoes. Place tomatoes in a large bowl. Drizzle with olive oil (enough to coat everything) and sprinkle with salt and pepper. Lightly toss together, coating everything.
Arrange tomatoes in a single layer, skins down, on a cookie sheet lined with foil or parchment paper. Mince garlic and sprinkle over tomatoes being careful to let most of it drop directly on the tomatoes .
Place in oven and cook for 2 1/2-3 hours, depending on the size of your tomatoes. It usually takes about 3 for romas that are halved. If you quarter them (the ones in my final picture are quartered) they’ll get done a little faster. You’ll want to just keep an eye on them after about 2 -2 1/2 hours.
WHAT TO DO WITH THEM:
sandwiches, pasta, panini,
Puree in food processor with garlic cloves for a delicious tomato paste- spread on bread or add to tomatoes based sauce or soup
Puree in food processor with parmesan cheese and olive oil- spread on baguette slices
A bunch of tomatoes, any variety
Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper
a bunch of garlic cloves
Preheat oven to 325
Cut your tomatoes. If you’re using small romas, just cut them in half. Anything larger, quarter them. Half Grape Tomatoes. Place tomatoes in a large bowl. Drizzle with olive oil (enough to coat everything) and sprinkle with salt and pepper. Lightly toss together, coating everything.
Arrange tomatoes in a single layer, skins down, on a cookie sheet lined with foil or parchment paper. Mince garlic and sprinkle over tomatoes being careful to let most of it drop directly on the tomatoes .
Place in oven and cook for 2 1/2-3 hours, depending on the size of your tomatoes. It usually takes about 3 for romas that are halved. If you quarter them (the ones in my final picture are quartered) they’ll get done a little faster. You’ll want to just keep an eye on them after about 2 -2 1/2 hours.
WHAT TO DO WITH THEM:
sandwiches, pasta, panini,
Puree in food processor with garlic cloves for a delicious tomato paste- spread on bread or add to tomatoes based sauce or soup
Puree in food processor with parmesan cheese and olive oil- spread on baguette slices
Friday, July 13, 2018
Buttermilk Pancakes- Oh Sweet Basil
1 tsp salt
2 tsp baking powder
1 tsp baking soda
2 cups flour
2 T sugar
2 eggs whisked
2 cups buttermilk
2 T unsalted butter melted
Combine salt, baking powder, baking soda, flour and sugar
In separate bowl whisk together the eggs and buttermilk. drizzle in the butter as you continue to whisk
Switch to a wooden spoon and make a well in the middle go the dry ingredients. pour in the wet ingredients and stir until almost completely combined. The more you stir the pancakes the more flat and rough they will be so mix gently until a few streaks of flour remain.
Pour 1/3 cup batter into circle. It will be very thick. Cook until one or two bubbles begin to form then flip.
Makes 8-10 pancakes
2 tsp baking powder
1 tsp baking soda
2 cups flour
2 T sugar
2 eggs whisked
2 cups buttermilk
2 T unsalted butter melted
Combine salt, baking powder, baking soda, flour and sugar
In separate bowl whisk together the eggs and buttermilk. drizzle in the butter as you continue to whisk
Switch to a wooden spoon and make a well in the middle go the dry ingredients. pour in the wet ingredients and stir until almost completely combined. The more you stir the pancakes the more flat and rough they will be so mix gently until a few streaks of flour remain.
Pour 1/3 cup batter into circle. It will be very thick. Cook until one or two bubbles begin to form then flip.
Makes 8-10 pancakes
Monday, July 9, 2018
The Best Homemade Spaghetti Sauce
1 tablespoon olive oil
2 cups onion, chopped and divided
5 cloves garlic, finely minced
2 pounds lean ground beef or lean ground turkey
1 red bell pepper, seeded, cored and coarsely chopped
1 can (12-ounces) tomato paste
1 teaspoon coarse, kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 cans (14-ounces each) Italian-style diced tomatoes or regular diced tomatoes
2 cans (28-ounces each) crushed tomatoes
8 ounces button or baby bella mushrooms, chopped
1 1/2 cups beef stock or beef broth
2 tablespoons brown sugar
2 bay leaves
2 tablespoons balsamic vinegar
DIRECTIONS:
In a large pot, heat the olive oil over medium heat. Add 1 cup of the chopped onions, and sauté until translucent and slightly browned, 3-4 minutes. Add garlic, and cook, stirring constantly for a minute or so.
Add beef, and cook, breaking into small pieces, until it is no longer pink, 6-7 minutes. Drain excess grease.
In a blender or food processor, blend remaining 1 cup onion and the red pepper until smooth. Pour the mixture into the pot with the beef and onions.
Add the tomato paste, salt, pepper, oregano, basil and thyme, and cook for 1 minute, stirring until combined.
Add diced tomatoes, crushed tomatoes, mushrooms (if using), beef broth, and sugar. Stir until combined before adding the bay leaves.
Bring the sauce to a boil, and then reduce to low and simmer for 1 hour, stirring occasionally. Stir in the balsamic vinegar and let the sauce rest for 10-15 minutes (for the flavor to absorb) before serving.
*I’ve also had good success making this in the slow cooker; I brown the meat ahead of time and throw everything (minus the olive oil and balsamic vinegar) in the slow cooker and cook on high for 4-6 or low for 7-9 hours. I add the balsamic vinegar 15 minutes before serving.
This sauce halves (or even quarters) great if you don’t want to make such a large batch. I have never tried canning it (but hopefully will figure out a canning recipe soon!).
Make Ahead Instructions: The sauce can be made 2-3 days in advance and stored in the refrigerator. It also freezes beautifully. My favorite way to thaw/cook the sauce is to throw the heaping frozen mass of sauce in the slow cooker and cook it on low for about 5-6 hours. It thaws and heats up wonderfully well.
2 cups onion, chopped and divided
5 cloves garlic, finely minced
2 pounds lean ground beef or lean ground turkey
1 red bell pepper, seeded, cored and coarsely chopped
1 can (12-ounces) tomato paste
1 teaspoon coarse, kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 cans (14-ounces each) Italian-style diced tomatoes or regular diced tomatoes
2 cans (28-ounces each) crushed tomatoes
8 ounces button or baby bella mushrooms, chopped
1 1/2 cups beef stock or beef broth
2 tablespoons brown sugar
2 bay leaves
2 tablespoons balsamic vinegar
DIRECTIONS:
In a large pot, heat the olive oil over medium heat. Add 1 cup of the chopped onions, and sauté until translucent and slightly browned, 3-4 minutes. Add garlic, and cook, stirring constantly for a minute or so.
Add beef, and cook, breaking into small pieces, until it is no longer pink, 6-7 minutes. Drain excess grease.
In a blender or food processor, blend remaining 1 cup onion and the red pepper until smooth. Pour the mixture into the pot with the beef and onions.
Add the tomato paste, salt, pepper, oregano, basil and thyme, and cook for 1 minute, stirring until combined.
Add diced tomatoes, crushed tomatoes, mushrooms (if using), beef broth, and sugar. Stir until combined before adding the bay leaves.
Bring the sauce to a boil, and then reduce to low and simmer for 1 hour, stirring occasionally. Stir in the balsamic vinegar and let the sauce rest for 10-15 minutes (for the flavor to absorb) before serving.
*I’ve also had good success making this in the slow cooker; I brown the meat ahead of time and throw everything (minus the olive oil and balsamic vinegar) in the slow cooker and cook on high for 4-6 or low for 7-9 hours. I add the balsamic vinegar 15 minutes before serving.
This sauce halves (or even quarters) great if you don’t want to make such a large batch. I have never tried canning it (but hopefully will figure out a canning recipe soon!).
Make Ahead Instructions: The sauce can be made 2-3 days in advance and stored in the refrigerator. It also freezes beautifully. My favorite way to thaw/cook the sauce is to throw the heaping frozen mass of sauce in the slow cooker and cook it on low for about 5-6 hours. It thaws and heats up wonderfully well.
Quick Weeknight Homemade Spaghetti Sauce
1 pound ground beef, ground turkey, or ground pork (or a combination)
1/2 cup chopped onion
2 cloves garlic, finely minced
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon coarse, kosher salt
1/4 teaspoon black pepper
28-ounce can crushed tomatoes
8-ounce can tomato sauce
1-2 teaspoons brown sugar
1 tablespoon low-sodium soy sauce
Hot, cooked noodles, for serving
Freshly grated Parmesan cheese, for serving (optional)
In a large 12-inch nonstick skillet over medium-high heat, cook the ground meat, onion, garlic, and a pinch of salt and pepper, breaking the meat into small pieces as it cooks, until the meat is not longer pink.
Drain any excess grease.
Stir in the tomato paste, basil, oregano, thyme, salt and pepper. Cook over medium-high heat, stirring constantly, for about a minute, until the mixture smells fragrant.
Add the crushed tomatoes, tomato sauce, brown sugar and soy sauce. Stir to combine.
Bring the sauce to a simmer and cook for 5-10 minutes (or as long as you like/need).
Serve over hot, cooked noodles.
NOTES:
To get a full spaghetti meal on the table fast, cook the noodles while you make the sauce. It probably goes without saying, but you could use ground sausage, if that’s your preference, or experiment making this meatless. Also, I won’t tell if you decide to opt for 1/2 or so teaspoon garlic powder in place of the minced, fresh garlic.
Like I mention in the post above, since the recipe calls for two tablespoons of tomato paste, you can freeze the remaining tomato sauce (from a can) to use later OR look for the tomato paste in the squeezable tubes (life changing!).
This sauce is obviously delicious as a quick spaghetti meal, but it’s also wonderful subbed in a multitude of pasta dishes, like this manicotti or these lasagna rolls.
1/2 cup chopped onion
2 cloves garlic, finely minced
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon coarse, kosher salt
1/4 teaspoon black pepper
28-ounce can crushed tomatoes
8-ounce can tomato sauce
1-2 teaspoons brown sugar
1 tablespoon low-sodium soy sauce
Hot, cooked noodles, for serving
Freshly grated Parmesan cheese, for serving (optional)
In a large 12-inch nonstick skillet over medium-high heat, cook the ground meat, onion, garlic, and a pinch of salt and pepper, breaking the meat into small pieces as it cooks, until the meat is not longer pink.
Drain any excess grease.
Stir in the tomato paste, basil, oregano, thyme, salt and pepper. Cook over medium-high heat, stirring constantly, for about a minute, until the mixture smells fragrant.
Add the crushed tomatoes, tomato sauce, brown sugar and soy sauce. Stir to combine.
Bring the sauce to a simmer and cook for 5-10 minutes (or as long as you like/need).
Serve over hot, cooked noodles.
NOTES:
To get a full spaghetti meal on the table fast, cook the noodles while you make the sauce. It probably goes without saying, but you could use ground sausage, if that’s your preference, or experiment making this meatless. Also, I won’t tell if you decide to opt for 1/2 or so teaspoon garlic powder in place of the minced, fresh garlic.
Like I mention in the post above, since the recipe calls for two tablespoons of tomato paste, you can freeze the remaining tomato sauce (from a can) to use later OR look for the tomato paste in the squeezable tubes (life changing!).
This sauce is obviously delicious as a quick spaghetti meal, but it’s also wonderful subbed in a multitude of pasta dishes, like this manicotti or these lasagna rolls.
Lasagna Pioneer Woman
The Best lasagna Ever- Ree Drummond
1-1/2 pound Ground Beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
2 cans (14.5 Ounce) Whole Tomatoes (can do petite diced tomatoes)
2 cans (6 Ounce) Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese (can do Ricotta Cheese)
2 whole Beaten Eggs
1/2 cup Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese (can used shredded)
1 package (10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
1-1/2 pound Ground Beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
2 cans (14.5 Ounce) Whole Tomatoes (can do petite diced tomatoes)
2 cans (6 Ounce) Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese (can do Ricotta Cheese)
2 whole Beaten Eggs
1/2 cup Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese (can used shredded)
1 package (10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
Thursday, July 5, 2018
Whole Wheat Oatmeal Chocolate Chip Cookies
Mels Kitchen Cafe- Taste just like great Harvest!!
INGREDIENTS:
1 ¼ cups brown sugar
1 ¼ cups sugar
1 ¼ cups butter
3 eggs
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1 teaspoon vanilla
1 ¼ teaspoon salt
2 ½ cups white wheat flour
2 ½ cups oats (you can use either rolled oats or quick oats – I prefer the texture of quick oats in this recipe)
2 ½ cups semisweet chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees.
Cream butter and sugars together. Beat in eggs and vanilla extract. Stir in dry ingredients and mix well, then stir in chocolate chips. Scoop rounded tablespoonfuls of cookie dough onto greased (or lined) baking sheets. Bake at 350 for 10 minutes.
INGREDIENTS:
1 ¼ cups brown sugar
1 ¼ cups sugar
1 ¼ cups butter
3 eggs
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1 teaspoon vanilla
1 ¼ teaspoon salt
2 ½ cups white wheat flour
2 ½ cups oats (you can use either rolled oats or quick oats – I prefer the texture of quick oats in this recipe)
2 ½ cups semisweet chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees.
Cream butter and sugars together. Beat in eggs and vanilla extract. Stir in dry ingredients and mix well, then stir in chocolate chips. Scoop rounded tablespoonfuls of cookie dough onto greased (or lined) baking sheets. Bake at 350 for 10 minutes.
Super Soft Chocolate Chip Cookies
Mels Kitchen Cafe
**The recipe I used the most!! Tried and True!!
2 sticks (16 tablespoons, 8 ounces) butter, softened (see this post about perfectly softened butter for cookies)
3/4 cup (5.25 ounces) packed light brown sugar
3/4 cup (5.25 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups (15 ounces) flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups (12 ounces) chocolate chips
DIRECTIONS:
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.
In a large bowl or in the bowl of an electric stand mixer, cream together the butter, brown sugar, granulated sugar, eggs, and vanilla until light and fluffy, 2-3 minutes. Add the flour, baking soda, baking powder, salt and chocolate chips. Mix until combined.
Roll into balls (about 2 tablespoons in size, I use a medium #40 cookie scoop as talked about here) and drop onto the prepared baking sheets.
Bake for 10-11 minutes until the edges are just set and the middles are still light and fluffy. Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.
NOTES:
If you want a slightly puffier cookie, increase the flour to 3 1/4 cups (16.25 ounces). These cookies freeze beautifully (both the formed cookie dough balls and the baked cookies).
**The recipe I used the most!! Tried and True!!
2 sticks (16 tablespoons, 8 ounces) butter, softened (see this post about perfectly softened butter for cookies)
3/4 cup (5.25 ounces) packed light brown sugar
3/4 cup (5.25 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups (15 ounces) flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups (12 ounces) chocolate chips
DIRECTIONS:
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.
In a large bowl or in the bowl of an electric stand mixer, cream together the butter, brown sugar, granulated sugar, eggs, and vanilla until light and fluffy, 2-3 minutes. Add the flour, baking soda, baking powder, salt and chocolate chips. Mix until combined.
Roll into balls (about 2 tablespoons in size, I use a medium #40 cookie scoop as talked about here) and drop onto the prepared baking sheets.
Bake for 10-11 minutes until the edges are just set and the middles are still light and fluffy. Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.
NOTES:
If you want a slightly puffier cookie, increase the flour to 3 1/4 cups (16.25 ounces). These cookies freeze beautifully (both the formed cookie dough balls and the baked cookies).
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