The Best Chocolate Chip Cookie Recipe Ever

 

The Best Chocolate Chip Cookie Recipe Ever

https://joyfoodsunshine.com/the-most-amazing-chocolate-chip-cookies/#recipe

Laura

This is the best chocolate chip cookie recipe ever. No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time! 

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PREP TIME10 mins

COOK TIME8 mins

TOTAL TIME30 mins

COURSEDessert

CUISINEAmerican

SERVINGS36 cookies

CALORIES183 kcal

EQUIPMENT

• ▢
  measuring spoons
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  measuring cups
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  KitchenAid Mixer
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  spatula
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  baking sheet

INGREDIENTS

 

 

• ▢1 cup salted butter* softened
• ▢1 cup white (granulated) sugar
• ▢1 cup light brown sugar packed
• ▢2 tsp pure vanilla extract
• ▢2 large eggs
• ▢3 cups all-purpose flour (I used Spelt flour)
• ▢1 tsp baking soda
• ▢½ tsp baking powder
• ▢1 tsp sea salt***
• ▢2 cups chocolate chips (or chunks, or chopped chocolate)

INSTRUCTIONS

 

• Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.
• In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.
• Cream together butter and sugars until combined.
• Beat in eggs and vanilla until fluffy.
• Mix in the dry ingredients until combined.
• Add 12 oz package of chocolate chips and mix well.
• Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies).
• Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown.
• Let them sit on the baking pan for 2 minutes before removing to cooling rack.

VIDEO

NOTES

Recipe information calculated based on this recipe making 36 cookies - 2 TBS of dough a piece)

Do not over bake

When you remove the cookies from the oven they will still look doughy. THIS is the secret that makes these cookies so absolutely amazing! Please, I beg you, do NOT over bake!

Ingredient Substitutions

• Butter. I use salted butter, but unsalted butter would also be great. I just recommend tasting the dough to ensure that it's salted to your liking.
• White Sugar.  You can use granulated white sugar or organic cane sugar.
• Brown sugar. I use light brown sugar in this recipe for the best results.
• Flour. I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies. Many readers have used gluten-free all-purpose flour with excellent results. 
• Sea Salt. I exclusively bake and cook with pure, fine sea salt. Sea salt is different than table salt (that is iodized), so if you use salt other than sea salt I recommend testing the recipe first with ½ tsp and then adjusting to your taste.
• Chocolate Chips. As you can see from the photos, sometimes I use chocolate chunks, chopped chocolate, or chocolate chips. It doesn't matter what you use, as long as you use 2 cups.

How to freeze chocolate chip cookie dough

Portion dough, roll into balls and freeze in a single layer in an airtight container for up to 2 months. 

Note on the amount of flour in grams - the traditional conversion from cups to grams is 120 g all-purpose flour in 1 cup, which would mean this recipe needs 360 g flour. When I weigh the flour I use to make the perfect cookies it comes out to be 430 to 450 g depending on the size of my eggs. I suggest starting with 360 and increasing as necessary. The dough should not be wet or sticky but it also should not be dry or crumbly.

Store

Store these chocolate chip cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months. 

 

NUTRITION

Serving: 1cookie (using 3 TBS dough)Calories: 183kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 27mgSodium: 153mgPotassium: 31mgFiber: 1gSugar: 18gVitamin A: 197IUVitamin C: 1mgCalcium: 24mgIron: 1mg

Apple Crisp Using Dehydrated Apples

 Apple Crisp Using Dehydrated Apples 

4 C. Dehydrated apples

8 C Hot water

1/2 C Sugar

1/2 C. Brown Sugar

1 tsp. Cinnamon

        In a large sauce pan combine water, apple slices, sugar, and 1 tsp. cinnamon and bring to a boil. Reduce heat and simmer for about 30 minutes. Drain off liquid reserving about 1 cup to add back to the apple mixture.

Ingredients for topping:

3/4 C. oats

2/3 C. Brown sugar, firmly packed

1/2 C. Flour

1 tsp. Cinnamon

dash of salt

1/2 C. Butter

1/2 C. Walnuts, chopped (optional)

Instructions: Pre-heat to 400 degrees F. Butter in 8x11 inch baking dish. Place prepared apple mixture in baking dish. Mix oats, brown sugar, flour, cinnamon, and salt in a large bowl. Add butter and rub into mixture until coarse crumbs form. Mix in walnuts. Spread topping onto apple mixture. Place in oven and bake until topping is golden brown (about 35-40 minutes). 

Healthy Banana Oatmeal Pancakes

Healthy Banana Oatmeal Pancakes (made in the blender!)

PREP TIME10 MINUTES

COOK TIME10 MINUTES

TOTAL TIME20 MINUTES

SERVES3

 

The easiest banana oatmeal pancakes made right in the blender! These fluffy healthy pancakes are naturally gluten free, dairy free and contain no flour or added sugar. Get ready for a simple yet delicious breakfast!

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Ingredients

• 2 medium ripe bananas (best when they have lots of brown spots)
• 2 eggs
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 ½ cups old fashioned rolled oats, gluten free if desired
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• Olive oil, for cooking

Instructions

1. Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your pan up.
2. AD
   Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over medium heat. Once pan is hot, add 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
3. Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is too hot.
4. Wipe skillet clean and repeat with more oil and remaining batter. Makes 9 pancakes total. Serves 3, 3 pancakes each.

Customize your pancakes

These healthy banana oatmeal pancakes are easy to make and easy to customize! Here are some great ways to make them your own:

• Mix-ins: after making the batter feel free to fold in your fav mix-ins like chopped pecans, diced banana, or even chocolate chips.
• Toppings: what’s a stack of fluffy pancakes without toppings?! I love adding pecans, banana slices and a drizzle of peanut butter + pure maple syrup. A dollop of yogurt would also be delicious!
• Make minis: make cute little mini pancakes by dropping just 1-2 tablespoons of batter onto your griddle at a time! You can also try these baby banana pancakes that are smaller and great for toddlers and babies.

https://www.ambitiouskitchen.com/banana-oatmeal-pancakes/

Recipe Notes

To freeze these pancakes: place the pancakes on a baking sheet so they aren't touching and place in the freezer for 30 minutes, then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm. 

Nutrition

Servings: 3 servings

Serving size: 3 pancakes

Calories: 311kcal

Fat: 6.9g

Saturated fat: 1.3g

Carbohydrates: 51.5g

Fiber: 7.4g

Sugar: 10.8g

Protein: 12.2g

Best Classic Shepherd’s Pie Recipe

 

Best Classic Shepherd’s Pie Recipe

The Best Classic Shepherd's Pie - AKA Shepards Pie or Cottage Pie. Ground Beef (or lamb) with vegetables in a rich gravy, topped with cheesy mashed potatoes and baked.

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

Meat Filling:

• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 1 lb. 90% lean ground beef -or ground lamb
• 2 teaspoons dried parsley leaves
• 1 teaspoon dried rosemary leaves
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves -minced
• 2 tablespoons all purpose flour
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 cup frozen mixed peas & carrots*
• 1/2 cup frozen corn kernels

Potato Topping:

• 1 1/2 - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
• 8 tablespoons unsalted butter -1 stick
• 1/3 cup half & half
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup parmesan cheese

Instructions

Make the Meat Filling.

• Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
• Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
• Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
• Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
• Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
• Set the meat mixture aside. Preheat oven to 400 degrees F.

Make the potato topping.

• Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
• Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
• Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
• Add the parmesan cheese to the potatoes. Stir until well combined.

Assemble the casserole.

• Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
• If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.

Notes

*If you can’t find frozen mixed peas and carrots, you could use 1/2 cup frozen peas and 1/2 cup frozen sliced carrots.

**Bake at 400° F.  Start preheating the oven after you make the meat mixture (listed in step 6).

Nutrition

Serving: 1/6th of the recipe | Calories: 400kcal | Carbohydrates: 13g | Protein: 19g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 97mg | Sodium: 751mg | Potassium: 483mg | Fiber: 2g| Sugar: 2g | Vitamin A: 2860IU | Vitamin C: 7.9mg | Calcium: 99mg | Iron: 2.7mg

Course Dinner, Entree, Main Course

Cuisine American, Irish

Keyword Classic shepherd's pie, How to make shepherd's pie, Shepherd's Pie Recipe

https://www.thewholesomedish.com/the-best-classic-shepherds-pie/

Forgotten Carols Egg Salad Recipe

 The following is the recipe for Dr. Halifax's Egg Salad Sandwiches (in the video she attributes the recipe to Michael's mother): 

Forgotten Carols Egg Salad Recipe

(Michael McLean’s mother’s recipe)

Egg mixture:

1 dozen eggs boiled and chopped

1/2 cup radishes

½ cup bacon bits

½ cup green onions

1  1/2 cup chopped celery

 

Dressing mixture:

 

1 cup mayonnaise

1 tablespoon mustard

1 cup Cool Whip topping

1 teaspoon table salt

1 teaspoon ground pepper 

1 tsp curry

    (Did not have curry, but I used 1/4 tsp. each of cumin, coriander, ginger, and turmeric.) 

 

Add dressing mixture to egg mixture. Fold. Make sandwiches on heavy bread (like sour dough) with lettuce and Swiss cheese.

Milk Powder uses

 Rich Chocolate Pudding and Creamy Whipped Topping