THE Best Chocolate Chip Cookies…

I know everyone thinks they have tried “THE BEST” & I was just as skeptical. However, I decided to try them after reading that they contained sea salt. There was something appealing about the sweet & salty combo that had me set on trying these cookies & I don’t regret it for a second! 🙂 These truly are my favorite chocolate chip cookies & will be the go to recipe around here. Another reason these are a winner is that the dough freezes perfectly. I scoop them onto a wax paper lined cookie sheet & pop them into freezer. Once they are frozen you can place them in freezer bag or container & bake them anytime you want a warm out of the oven cookie!!

THE Best Chocolate Chip Cookies

2 sticks butter, softened {or one 8oz. package of Kerrygold Irish Butter like I used-yum!}

1/2 cup sugar

1 1/2 cups brown sugar

2 eggs

1 tsp. vanilla

2 3/4 cup flour (spooned & leveled)

1 tsp. sea salt (trust me on this!)

1 1/2 tsp. baking powder

1 tsp. baking soda

2 cups semi-sweet chocolate chips (Ghirardelli preferred)

Preheat oven to 360 degrees. Cream butter & sugars for 3 minutes on medium speed until light & fluffy. Add eggs & vanilla and beat an additional 2 minutes. In small bowl combine dry ingredients (flour, baking powder, baking soda, and salt) and mix together. Add dry ingredients to butter & egg mixture and mix until incorporated. Add chocolate chips. On parchment lined cookie sheet, drop dough with medium or large cookie scoop depending on size cookies you’d like. Bake 10-12 minutes depending on cookie size, just until edges are golden brown. Remove from heat and let cool on pan for a minute & then transfer parchment to counter to finish cooling. Again if you’d like to freeze dough, instead of baking- drop on wax paper & freeze balls of dough & bake when ready! Enjoy!

Adapted from Savory Sweet Life

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Snickerdoodles

While searching for the perfect recipe for Snickerdoodles I found a few, but none that were perfect. I tweaked one that I found to my liking. I like a chewy cookie- slightly crisp edges and perfectly soft in the center. I also chose to use butter instead of shortening that is used in many Snickerdoodle recipes since I’m not a fan. Some folks make apple pie or some sort of red, white, and blue dessert for July 4th- we said Happy Birthday America with a classic Snickerdoodle!

Snickerdoodles:

2 1/2 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, softened
1½ cups sugar
2 eggs
2 teaspoons vanilla extract
4 tablespoons sugar
1 tablespoon cinnamon

In a small bowl wisk dry ingredients {first four ingredients} and set aside. Cream butter and sugar together, once it is fluffy add eggs one at a time until combined. Add vanilla. Gradually add dry mixture. Chill dough for one hour. Place parchment covered cookie sheet into refrigerator to chill also. {This will keep cookies from spreading too much} Once dough {& pan} are chilled, preheat oven to 350 degrees. In a small bowl mix sugar and cinnamon. Roll dough into 1 in. balls or use small cookie scoop. Roll dough into cinnamon/sugar mixture and place on cookie sheet. Bake for 8-10 minutes. (cookies will be light in color) Remove from oven and let cool for a minute on cookie sheet then transfer to cooling rack. Enjoy!

Nutella Cookies

This next statement may sound crazy… I had never had Nutella until about a month ago when I made these cookies. I know, craziness! However, these quickly became a favorite and made me fall in love with Nutella. I still have yet to eat it by the spoonful as I have been warned may happen 😉 I have eaten way too many of these delicious cookies to count! Give them a try!

Nutella Cookies

1/2 cup (1 stick) unsalted butter
1/2 cup sugar
1/2 cup dark brown sugar
1/2 cup Nutella
1 egg
1 tsp. Fragelico (omit if you don’t have on hand)
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup mini chocolate chips
Directions:
Preheat oven to 350 degrees.
Cream butter until smooth, add in sugars. Beat on high speed 2-3 minutes until light & fluffy. Scrape down sides half way through.
With mixer on low, add the egg, and vanilla. (and Frangelico if using) Add Nutella and mix until well incorporated.
In small bowl mix flour, baking soda, and salt. Add dry ingredients to wet and mix until well incorporated. Mix on medium until the dough is smooth. Add chocolate chips.
Using a small cookie scoop, place on parchment lined cookie sheet. Bake 6-7 minutes. Cookies may look underdone but you want to take them out at this point, let them cool on cookie sheet 2 minutes before transferring to cooling rack.
Resist the urge to eat all of the cookies that you just baked before they cool! 😉 Enjoy!