Chewy Chocolate Chip Cookies

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Ingredients:

2 cups all-purpose flour + 2 tablespoons flour

1 teaspoon baking soda

2 teaspoons cornstarch

1/2 teaspoon salt

1 1/2 sticks butter, melted and cooled

1 1/3 cup dark brown sugar

1/3 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups min chocolate chips

Instructions:

In medium bowl, mix together flour, baking soda, cornstarch, and salt. In large bowl, beat together melted butter (make sure it is cooled) and sugars. Add eggs one at a time, stirring until incorporated. Stir in vanilla extract.

Slowly add dry ingredients to wet ingredients, stirring until mixed. Fold in chocolate chips. Refrigerate dough for 30 minutes.

Preheat oven to 325 degrees. Place heaping teaspoonfuls of dough onto parchment-lined cookie sheets. Bake for 12 minutes, rotating trays halfway through cooking. Remove cookies from oven when the edges are golden brown. Let cookies sit on tray for one minute before removing to cooling rack.

Almond Milk Chocolate Chip Cookies

photo 3Looking for a moist chocolate chip cookie, but don’t have eggs to bake with? Try these delicious bites which use almond milk instead of eggs!

Ingredients

1 cup butter, softened

1/4 cup granulated sugar

3/4 cup brown sugar

1/4 vanilla almond milk

1 teaspoon vanilla extract

1/2 teaspoon salt

2 1/4 cups all-purpose flour

1 teaspoon baking soda

12 oz chocolate chips

Instructions

Line baking sheets with parchment paper. Preheat oven to 350 degrees Fahrenheit.

In large bowl, cream together butter and sugars until fluffy. Add almond milk and stir well. Stir in vanilla extract.

In small bowl,combine dry ingredients. Slowly add to wet mixture, stirring well after each addition. When ingredients are fully blended, fold in chocolate chips (you can use any variety. I used semisweet mini chips).

Roll dough into 1/2 – 1 inch balls, making sure all are equal size. Place on cookie sheet and bake for 8 to 10 minutes or until cookies are golden brown. Let sit on cookie sheet for a minute before transferring to cooling rack. 

 

Mini Madeleines

Mini Madeleines

For this recipe I used a madeleine mold for 1 inch long cookies. The recipe yielded 60 1-inch madeleines.

Ingredients:

2 large eggs
1/2 teaspoon vanilla extract
1 cup confectioner’s sugar
3/4 cup all purpose flour
1/4 teaspoon baking powder
1/2 cup butter, melted and cooled

Instructions:

Preheat oven to 375 degrees. In small microwave-safe bowl, melt butter. Set aside to cool. Grease and flour madeleine pan.
In a medium bowl, beat eggs and vanilla until frothy. Gradually beat in confectioner’s sugar until batter is thick and satiny.
Sift together flour and baking powder. Sift 1/3 the flour mixture into the egg batter. Gently fold in. Repeat for remaining 2/3 of flour.
Fold in melted and cooled butter. Spoon batter into prepared molds about 3/4 full.
Bake in preheated oven until edges are golden brown and cookies spring back when touched, about 10 minutes.
Immediately remove from mold and place on cooling rack. Once cooled, dip the cookies in melted chocolate and let set. Store in airtight container and enjoy!

Almond Biscotti

Almond Biscotti

One of my favorite things to bake is biscotti because I can experiment with all different flavors! This is one of the more simple kinds that I’ve made and it is simply delicious. I made these for my boyfriend on Valentine’s Day!

Ingredients:
1/3 cup butter, softened
3/4 cup granulated sugar
2 large eggs
3/4 teaspoon vanilla extract
1/2 teaspoon almond extract
2 and 1/4 cup all-purpose flour
1 and 1/2 teaspoons baking powder
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 cup chocolate chips (optional: for chocolate drizzle)

Instructions:
Preheat oven to 325 degrees (Farenheit). Butter baking sheet and coat with flour.
In a large bowl, cream butter and sugar until fluffy. Beat in eggs and extracts.
In a medium bowl, combine the flour, baking powder, nutmeg, and salt. Gradually stir into butter mixture until blended.
Divide dough into two pieces. Form each half into a log 1 foot long and about 1/2 inch high and place on prepared baking sheet.
Bake in preheated oven for 25 minutes. The top should be a light golden brown. Let cool on rack for 5 minutes.
Slice each loaf with a serrated knife into 1/2 inch slices. Lay the cookies cut-side down on the baking sheet.
Bake for 5 minutes on one side. Carefully flip cookies over. Bake for an additional 5 minutes. Remove from oven and place cookies on cooling rack.
Meanwhile, melt chocolate (whichever method you choose) and spoon into small Ziploc bag. Cut the tip off one corner of the bag and pipe chocolate in zig-zag patterns along the cookies. Let harden.
Eat and enjoy!