I’m back for the second day in a row! I just couldn’t wait to share this cookie recipe, it is just SO good!


I’ve baked a lot of different recipes of chocolate chip cookies and these by far are the absolute best. I dare you to try them. You won’t want to go back to another cookie recipe after tasting these!

New York Times Best Chocolate Chip Cookies
makes about 18 large cookies
recipe found here, originally from here.


2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds chocolate chips (My favorite are Ghirardelli chocolate chips and I use half semi-sweet, half milk chocolate)
Sea salt


1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. In a mixer, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
3. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
4. Stir in chocolate chips.
5. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. **The chilling step is very important! It will lead to a much better cookie!!**
6. When ready to bake, preheat oven to 350 degrees.
7. Scoop dough into 3 1/2 ounce balls (the size of generous golf balls) and place onto baking sheets.
8. Sprinkle dough balls lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
9. Transfer baking sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a little longer.
10. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.


cookie in hand1

These cookies are big! Here is my hand in comparison. That is one of the secrets to them though. They are big enough that the outside can get a little crunchy, but the inside still stays a little soft and gooey. Perfect combination if you ask me.

***And for those of you that are wondering, yes I am still sticking to the health plan that I talked about before, so no I can’t eat more than a bite of these since they contain both gluten/flours and white sugar. I’ve been doing great and feeling so much better since starting that health plan. When Drew and I started it at the beginning of January, we boxed up all the wheat/sugar/processed food products in our pantry that we couldn’t eat. They have been sitting in our hallway since then unused and we weren’t sure what to do with them. It is a lot of stuff, so I didn’t want to just throw it away. The last few weekends we have been invited to get-togethers where we had to bring a dish to share, so we’ve been putting all that stuff we can’t eat to good use feeding other people! Drew made these cookies to take to a Craft Beer Bottleshare he went to tonight. Hope the boys like them!

Freezing Cookies

February 25, 2012

So this post might seem relatively obvious. However, this idea never occurred to me until I was in college.

When I was in high school, and I would bake cookies at my house, I would just make whatever the recipe called for, bake them all and put them in a cookie jar for everyone at home to eat. I had a pretty big family (3 sisters, 1 brother, my parents, all the friends that were constantly in and out, etc.), so within the week they would all be eaten.

However, when I moved away to college and I was in Drew’s tiny studio apartment baking cookies for just the two of us, it occurred to be that there was no way that we could eat (or needed to eat) an entire batch of cookies ourselves. I tried cutting recipes in half or into a fourth, but sometimes the math gets really hard with that, especially if the recipe only calls for 1 egg.

Over Christmas break my freshman year of college, I was at my older sister’s house and saw that she just made up her cookie dough and froze it into balls to pop in the oven whenever. What a genius idea! (Although, I’m sure many other people do this as well)

From then on, that is what I do when I get into baking moods. I make the entire batch of dough, then only cook a few cookies for the two of us to eat then. Then I simply freeze the rest in balls that can be baked whenever for freshly baked cookies anytime! (It’s like homemade easy-bake cookie dough!)

It is super simple. Just scoop your cookie dough out into balls onto a cookie sheet. Place them close together, but not touching.

Stick the cookies into the freezer on the sheet for a few hours, or until frozen solid. Once they are frozen, take them out of the freezer, pop them off the cookie sheet and place into a ziploc freezer bag.

Then take a Sharpie and label the bag with the type of cookie and the cooking instructions.

Then you can pop them back into your freezer to pull out and bake whenever you get a sweet craving, have unexpected guests over, etc. It is lovely to be able to have a couple homemade cookies fresh and warm without having to make a mess in the kitchen every time.

As you can see, I have several different kinds in my deep freezer:

The cookies in the demonstration above are Healthy Chocolate Chip Cookies, recipe here.

Which of course are making my mouth water, but unfortunately I can’t eat right now since I gave up carbs for Lent. :(

Those are what I made to accompany us as I sewed and Drew watched the Saints game the other day. They were delicious and I haven’t been able to stay out of the kitchen and stop eating them since.

I think the last time I made these cookies was with my friend, Tonya, at her house when we were in middle school. It had been that long. I don’t know why though. I guess when I get cookie cravings I automatically make chocolate chip cookies. I tend to neglect other cookie types. Maybe I should work on that. Anyway, here is the recipe so that you can skippy to your kitchens and whip you up a batch:

1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla

Add the first 4 ingredients in a saucepan. Bring to a rolling boil and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set. Enjoy. :)

It is especially nice to make these in the summer, since you can still have delicious cookies without having to turn the oven on and heat up the whole house! Plus there is barely any cooking time at all involved! Happy Cooking. :)

P.S. I’ve also heard of making them without the cocoa and peanut butter and adding coconut and dried cherries/cranberries/raisins instead. I’ve never tried that, but I’m intrigued. Anyone else had them like that before?

I stumbled across a blog the other day with a recipe for Chocolate Chip Dough Balls that looked amazing! I bookmarked it and today seemed like a nice day to bake, so I decided to try it out.

They did in fact turn out wonderfully! It is a super easy recipe! Didn’t take very long at all and I didn’t mess up the whole kitchen either! It makes just a small batch, around 20-25 small cookies. The part that attracted me the most, was what the centers promised to look like:

Doesn’t that look AMAZING!? Well, it is! Mine turned out exactly like that! Done enough that they weren’t super squishy, but nice and soft and melty. :) Perfect! I am most definitely using this recipe again!

Be sure to check out the recipe and blog it came from, The Chic Life, here.

Shortbread Cookies :)

December 23, 2010

I was talking to my mom the other day about these little lime cookies with cornmeal on the outside that I had at a birthday tea party when I was twelve. This lady made them that was friends with my mom. I remembered them and had wanted to make them for a while, but I didn’t have the recipe. My mom found it for me so I spent the day baking! I love baking, especially at Christmastime! :) Here is the recipe:

Icebox Shortbread

2 sticks unsalted butter (room temperature)
1 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon salt
2 cups flour
plus your choice of mix-ins and/or coatings (optional)

Flavor variations:
– mix in grated zest of two oranges & 1/2 cup dried cranberries
– mix in grated zest of two lemons & coat with 1/4 cup poppy seeds
– mix in grated zest of two limes & coat with 1/4 cup cornmeal
– mix in 1/2 cup chopped dried apricots & coat with 1/2 cup finely chopped pistachios
– mix in 1/2 cup peanut butter or mini chocolate chips
– mix in 1/4 cup finely chopped candied ginger & coat with 1/4 cup sesame seeds

1. With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in desired mix-ins (above).

2. Divide dough in half. Place each half on a piece of lightly floured parchment or waxed paper. Gently roll the dough into a 1 1/2 inch in diameter log. Divide the desired coating evenly among each log and coat, rolling each log and pressing the coating into the dough. Wrap the logs tightly in the paper, twisting the ends to seal. Refrigerate until firm, about 1 or 1 and 1/2 hours. (to store longer, place wrapped logs in resealable plastic freezer bags and freeze up to 6 months)

3. Preheat oven to 350 degrees. Unwrap logs. With a serrated knife, cut dough into 3/8 inch thick slices. (if dough is crumbly, leave at room temperature 5-10 minutes) Place slices on baking sheets about 1 inch apart.

4. Bake, rotating baking sheet about halfway through, until lightly golden around the edges or about 15-20 minutes. Cool on baking sheet for a minute or two and then transfer to a wire rack to cool completely.

5. Enjoy! Store in an airtight container at room temperature. :)

I ended up making the lime/cornmeal ones and I also made a batch with orange zest and about 1/2 cup of finely chopped walnuts mixed in. You can make them with whatever you would like, or you can also leave them plain. :)