My favorites- #2

It has been an off week around here. The holiday in the middle of the week was just odd. Granted I am home every day, but somehow I kept thinking Wednesday was Saturday and yeah it has all just been a whirlwind and a mess. Here are a few things this week I wanted to make. I haven’t had time though. I did, however, make what appears to be a delicious peppermint patty cake. Pictures, post, and review next week! In the meantime…

-I have been buying zucchini from the farmers market like it is going out of style. My plants in my garden are as big as a good sized pony and the first teeny tiny zucchinis are coming on. I found this recipe for zucchini fries. It looks crispy, yummy, and an easy way to use up lots of zucchini! Also just go poke around The Lean Green Bean. She has some great posts!

-Another blog I discovered this week is Smells Like Home. I got lost in her posts for the better part of Little’s nap time earlier this week. These strawberry crumb bars look amazing. Oregon strawberries are in full force and I love finding new recipes to make with them! I have never really baked with strawberries before this year.

-My sister and I have a weakness for dipped ice cream cones from Dairy Queen. Anyone else suffer from this addiction? Well I found a way to make them at home! This post for DIY magic shell topping popped up on my pinterest feed and I was thrilled. Haven’t tried it yet but will report back when I do.

-And last but not least- brownie cookies with salted caramel creme filling. Um. Yes please. I will be making these soon and reporting back. In the meantime, if you have a few hours to kill and want to feel like a less than adequate baker, visit Bakers Royale. So many tasty treats I want to try!!!

Hugs and love. Have a great weekend!

Chocolate cupcakes with vanilla bean frosting

I have made a lot of cupcakes recently. A. LOT. Over 130 two weekends ago and 90+ this past weekend. I prefer to make cakes honestly as they have more of a “wow” factor but cupcakes seem to be the in thing these days. Besides Nathan loves that I make them because then he gets to taste test as I frost unlike a cake. Pretty sure no one misses a devoured cupcake but would notice if a slice of cake was missing.

So just putting the word out there- could someone order a cake next time instead of cupcakes? Or order cookies. Or bars. Or brownies. I am cupcaked out.

On to the cake recipe- in my quest for the perfect chocolate cake I have made more than I care to count. None hold a candle to this recipe. It tastes like box cake mix- in a good way. It is light, fluffy, has a good crumb and dirties exactly one bowl. Not to mention a well stocked kitchen should have all the ingredients on hand at all times.

This recipe comes from my Martha Stewart Baking Handbook. I picked it up at a local used bookstore years ago. I love it to pieces. If you want to challenge yourself as a baker pick it up. I have only dared to make some of the recipes but everything comes out perfect on the first try. This cupcake recipe along with her pate brisee and swiss meringue buttercream are some of my go-tos in this book.

And the frosting- well it is ok. I don’t love this frosting but it gets good reviews. It is a bit soft when pipped so keep that in mind. Don’t set these out in hot weather. It takes advance planning since you have to let the base cool completely. Its one redeeming factor is that it looks stunning. Oh and it is easy (although time consuming) to make.

Simple. Tasty. Enjoy!

chocolate cupcake with vanilla bean frosting

Chocolate cupcakes (makes about 30)

1 1/4 cup unsweetened cocoa powder
2 1/2 cups all-purpose flour
2 1/2 cups sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoon baking powder
1 1/4 teaspoon salt
2 large eggs and 1 egg yolk
1 1/4 cup warm water
1 1/4 cup milk
1/2 cup plus 2 tablespoons tablespoons vegetable oil
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, milk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
Divide batter evenly among muffin cups, filling each 1/2 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
vanilla frosting
Vanilla Bean Frosting (Makes about 4 cups)

1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
2  scraped vanilla beans (or 2 teaspoons of vanilla extract)
1 1/2 cups (3 sticks) butter, cut into 24 pieces and softened at room temperature

In a medium sauce pan, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. It should thicken considerably. Cook for 3-7 minutes tasting often (carefully!) to make sure that the flour is completely cooked.

Transfer the mixture to a clean bowl and cool to room temperature. If it is even slightly warm, the frosting won’t beat up properly. I made mine in the morning, left it on the counter, then finished the frosting in the afternoon. You could refrigerate it but let it come to room temp before proceeding.

Once the frosting is completely cooled to room temperature, beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds. Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully. Increase the speed to medium-high. Beat the frosting for five FULL minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour. Chill 30-60 minutes before piping.

Amazing Chocolate cupcakes with vanilla bean frosting


My favorites- #1

Once a week I will be posting things I have either made or want to make that I have found online. I hope you enjoy and might find something tasty!

I am obsessed with French Macaroons. I am horrible at making them. My very first attempt they came out beautifully and since then… I will master them fear not but will most likely not post the recipes here. Honestly they are impossible to replicate. It is a matter of feel and what the weather is doing that day and if you do quarter spin to the left at the right moment. It is voodoo I tell you. Either way I tried this recipe for chocolate macaroons from Cannelle et Vanille. They were delicious although a complete failure in execution again.

I am making these vanilla bean cupcakes from The Sisters Cafe for a fundraiser a few weekends ago. I found the vanilla bean cupcake with the vanilla bean frosting to be too much vanilla so I am using a different frosting (probably chocolate) and using this frosting on chocolate cupcakes. Also I used this frosting to fill the macaroons mentioned above. That was divine.

I can’t wait to try this salted caramel shortbread from Sweet Tooth. Enough said. Want to come over when I make them to save me from eating them ALL? There will be coffee….

Who doesn’t love Smitten Kitchen? I have made many of her recipes and they are flawless every single time. Sunday morning Little woke us up way to early (as he often does). The morning was saved by these strawberry scones and two lattes before 9 am. They were a little bland so I would double the strawberries and increase the sugar by 50%. All around tasty though.

Peanut butter pie (of sorts)

I have a confession. You say birthday I say cake. As in if I hear it is your birthday, your dogs birthday, your half birthday, etc I consider it an occasion to make you a cake. Nothing says I love you (to me at least) quite like homamade loveliness covered in frosting lovingly (although poorly) decorated. Precious little brings me as much joy as being part of a special occasion and being able to bring that person a whole pile of sugar love.

Aaron with Peanut Butter CakeSo last week when I heard it was Aaron’s birthday the first words out of my mouth were “Can I make you a cake?”His response was “Well I certainly am not going to turn you down so if you want to…” He requested peanut butter and chocolate. I was set out to make a chocolate cake with peanut butter frosting. Have I mentioned I must be the one person on the planet that doesn’t like the combination of peanut butter and chocolate? However the birthday boy requested it so that was the kind of cake he was going to get.

And somehow this isn’t a cake. Well it is of sorts because it comes out of a springform pan but it more pie like. There is a graham cracker crust and a filling. I did make my very first parchment piping bag to drizzle chocolate over the top. It wouldn’t be a special occasion if I didn’t pipe something on to it. It actually looks ok for a change. I stumbled onto this recipe at and couldn’t resist making it.

Happy birthday Aaron. I hope you enjoyed it.

 Peanut Butter Cake

Creamy Peanut Butter Pie

8 ounces chocolate graham crackers
4 tablespoons butter, melted
4 ounces finely chopped chocolate or semi-sweet chocolate chips
1/4 cup chopped peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner’s sugar
1 – 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract

Mash up the graham crackers in to a fine powder (food processor, in a bag with a rolling pin, in a bowl with the bottom of a cup). Combine melted butter and  crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1-inch up the sides of a 9 or 10-inch springform pan.

Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner’s sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

Notes- The crust was a bit crumbly. If I were to remake it I would do one of two things- instead of just melting the chocolate and spreading it on I would add a tablespoon or two of heavy cream to make it a ganache which I think would hold the crust together better. The other thing to try would be to add an extra tablespoon of butter. Just my two cents.

A Slice of Peanut Butter Cake

Lemon blueberry Cake (and giveaway winner)

Brooke you won the bag of red fife wheat flour! I’ll get it to you soon. Message me on facebook and we will work out a time. Congrats.

If you didn’t win, go make the cake below. It will make you feel better. Guaranteed.

Some dear dear friends, who live in an hour away, had a baby girl (Darling) just three months before we had Little. I love them to pieces and wish they lived closer. We joke all the time that Little and Darling will be each others first dates- once they turn 16. They are so so so cute together.

I was honored when I was asked to make a cake for the grown ups to eat at Darling’s first birthday. Honored and nervous! What if it doesn’t turn out? What if no on likes it? What if something happens to it in transit? What if? What if? What if? As usual though, I tackled a recipe I had never made before (why do I do that to myself!?!).

The frosting job left something to be desired in my opinion but the cake itself was delicious. I hope to take a cake decorating class sometime in the near future. In the meantime we will have to settle for taste not looks.

Happy Birthday Darling. We had a lovely time at your party. Thank you for the snuggles and giggles. You are becoming a beautiful young lady!

Lemon blueberry Cake

Lemon Blueberry cake

2 cups plus 6 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 cups fresh blueberries
1/2 cup sour cream
1/2 cup whole milk
2 teaspoons vanilla extract
3/4 teaspoon pure lemon extract
1 teaspoon lemon zest
1 cup (2 sticks) unsalted butter, softened about 20 minutes out of refrigerator
1 1/2 cups white sugar
4 large eggs

Preheat oven to 350°F. Prepare three 8″ round cake pans with parchment paper, butter and flour. Sift dry ingredients into medium bowl. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.

Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl. In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries. Divide batter equally among 8″ round pans.

Bake cakes until toothpick inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool.

Frosting (this is hands down one of the best frostings I have ever tried)

1 cup soft unsalted butter
2 teaspoons lemon zest
5 cups icing sugar (or 6 cups for sweeter version)
3 tbs fresh lemon juice
6 tablespoons whipping cream (35% cream)
1/2 teaspoon pure lemon extract
pinch salt
a drop or two of yellow food coloring

Cream butter and lemon zest in bowl of electric mixer fitted with paddle attachment, about 3 minutes. Slowly add icing sugar, mixing on low speed for about 2 minutes. Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy. If using color gel, add a drop or two, then beat until blended. Yields enough to frost outside of three layer 8″ round cake.

Lemon Curd (make a double batch):

3 large egg yolks, strained
Zest of 1/2 lemon
1/4 cup lemon juice
6 tablespoons sugar
4 tablespoons unsalted butter, cold, cut into pieces

Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.

Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.

A few notes: First- I made the cake and lemon curd three days in advance and refrigerated it. Nothing was lost in taste, moistness, or texture as everything was tightly wrapped. A total time saver, especially when I can generally only bake when Little is in bed. Second the lemon curd is SO strong. I would make 1.5 frosting recipes next time and only one of the lemon curd. I would then cut the lemon curd with the frosting and use that as the filling rather than straight lemon curd. Makes sense? Let me know if you try this and how it turns out.

Lemon blueberry CakeLemon blueberry Cake


Red Fife Wheat Bread

Camas Country Mill gave us a bag of Red Fife Wheat Flour to give away, so be sure to share, like, pin and then comment on this post to get entered in the drawing. Each counts as an entry. We will be drawing the winner on Friday, so spread the word!

Guest Post by my husband Nathan.

Kimmy and I have been trying to be more conscientious about what we eat with a focus on foods that are whole and generally more natural.   We also really enjoy making things from scratch and trying to source things as locally as possible.  Like most families, one of our staples is bread.  For the last several years, we have had a decent generic lighter wheat bread that we would always throw in the cart.   Although it was a relatively healthy choice and was certainly easy, it still had some preservatives and stabilizers.  With that in mind, and the desire to get to learn more about locally available ingredients, we thought it would be fun to start baking our own sandwich bread each week.

So far baking each week has been a great experience.  One of the challenges I always run into with bread is when to start in order to give the dough the proper time to rest while not interrupting my schedule too much.  My first attempt at the recipe below was late Sunday afternoon a few weeks back and resulted in a late night. I had miss read the recipe and didn’t account for one of the rises.  The bread turned out great though and when we repeated the effort the following week, I  had my timing worked out. Starting the bread after getting home from work fit in perfectly with sitting down to eat a wonderful dinner Kimmy had made, putting Little to bed, and enjoying some down time that evening.

The following recipe was given to me last month by the folks from Camas Country Mill when Kimmy and I stopped by their booth at the Saturday Market in Eugene. The original recipe was by Christina Jessie. I have adjusted some of the timing and added a few tips to reflect my experience baking these loaves.  Enjoy and be sure to comment below letting us know what you think of the bread and how it turns out if you make it with other types of flour.

Red Fife Wheat Bread Recipe

3 cups warm water (110 deg F)
3/4 Cup Honey at room temp
2 pkgs dry yeast
2 tsp salt
1/3 Cup melted butter
8 Cups Red Fife Wheat Flour

In large mixing bowl combine water, honey, and yeast. After about about 5 minutes, once the yeast has softened, incorporate the butter and 4 cups of the flour, one cup at a time using your bread hook mixer attachment on low speed. Continue mixing for 7 minutes on low speed. Add salt and 2 – 3 more cups of the red fife flour one cup at a time till a stiff dough forms.

Sprinkle 1 cup of the remaining flour on a clean surface knead for 8 to 10 minutes till dough is smooth and elastic.

Place dough in a greased metal bowl, turning the dough over to grease top. Cover the bowl loosely with a damp towel or with Saran Wrap and place it in a warm (75 to 85 degree F) draft free place until it has doubled in size (approximately 45 minutes to 1 hour)

Punch down dough, knead for 1 minute, cover and let rise again until double (approximately 45 minutes)

Punch down a second time and then divide the dough in half. Shaping it into 2 loaves and place each loaf in a greased loaf plan. Place loaves in a warm place and allow loaves to rise to the top of the pans. The top of the dough will crest about an inch above the edges of the pan. (approximately 45 minutes)

Bake in a 350 degree oven for 45 minutes to 1 hour or until they are a deep golden brown. The loaves should sound hollow when tapped.

Butter the tops with 2 or 3 tablespoons of melted butter and let the loaves cool for at least 15 minutes in their pans before turning them out on a rack to cool completely.

Sausage, ricotta, and spinach stuffed shells

Remember all that lovely ricotta I taught you to make last week? If you missed it go here and check it out. This recipe is best made with your own yummy homemade ricotta. Add a little extra salt to the milk as it is heating up as you will be using it in a savory recipe. I would say 1 to 1 1/2 tsp.

This was a tasty Sunday night dinner I lovingly made for my sister and brother-in-law. I threw this together on the fly so I hope I have remembered everything I did. It was oh so very good and made excellent leftovers.

Sausage, ricotta and spinach stuffed shells (serves five to six depending on how hungry the boys are)

25 jumbo shells (this is more than you need but I always make extra to account for broken shells)
1 lb package of Italian sausage (mild or hot your choice)
3 cups baby spinach
1 recipe homemade ricotta or roughly 4 cups ricotta
4 tbs butter
1/4 cup flour
2 cups milk
2 tsp kosher salt
2 tsp garlic powder
fresh ground black pepper
fresh ground nutmeg (don’t argue with me on this one. Get a whole nutmeg and a microplane. The powdered stuff is yucky)

Pasta: Cook the shells according to the package. Make sure the water is plenty salty. Drain, rinse.

Prep for Sausage, Ricotta, and Spinach Stuffed Shells

Filling: Meanwhile brown the sausage over medium high heat in a large pan. Break it up in to little pieces as it cooks. Drain the oil. Put in a large bowl. Return the dirty pan to stove over low heat. Throw in the spinach, toss to coat with the leftover oil. Cover and leave over low heat for 2-3 minutes. Once completely wilted add to the same bowl as the sausage. Mix the sausage, half the ricotta, spinach, 1 tsp salt, 1 tsp garlic powder, and some fresh ground pepper in a large bowl.

The Roux for the Stuffed Shells

Sauce: In a large sauce pan (or the pot you boiled the noodles in or the pan you made the sausage in if you want to dirty fewer pots) melt the butter over medium high heat. Once completely melted add all the flour and whisk until smooth. Slowly add the milk a little at a time whisking constantly to avoid lumps. Once the sauce reaches a batter like consistency you can add the rest of the milk- all while continually whisking. Add 1 tsp garlic powder, 1 tsp salt, about 1/8 tsp nutmeg, and a few grinds of black pepper. Allow to boil and as it does it will thicken. Remove from heat and mix in the rest of the ricotta. Taste and adjust seasoning as needed.

Placing The Stuffed Shells

Sausage, Ricotta, and Spinach Stuffed Shells

Assemble: Preheat oven to 350. Reserve about 1/2 cup of the sauce and pour the rest in the bottom of a large baking dish. Take a shell, scoop about 1 tablespoon of filling in to the shell, then nest it in to the sauce seam side up. Repeat till you are out of shells, filling, or both. Dollop a spoonful of the reserved sauce over each shell. Bake for 30 minutes. Turn on broiler, move dish under broiler, and let brown for 2-3 minutes.


Ps. There is still plenty of time to enter my giveaway for a bag of teff. Go here to see how to enter (and learn what the heck teff is).

Sausage, Ricotta, and Spinach Stuffed Shells

Teff polenta (new ingredient and my first giveaway!)

On my list of 30 things to accomplish before I am 30 number 23 is use 23 new ingredients. Alton Brown did an episode of Good Eats a while back where he remarked that the average American home cook has a repertoire of 100 ingredients from which they rarely stray. I have made it my mission to bring new things in my kitchen and decided my 30 by 30 list was a great place to include this challenge.

So far I have used coconut oil, paste food coloring (I know that might be a stretch), dried garbanzo beans, quinoa, rutabaga, sucanat, and now teff.  I love using new ingredients and have been working on trying new things since I saw that episode. I expand my cooking skills and often, as is the case with teff, fall in love with something I would have otherwise never eaten. Often I find these new ingredients at the local Farmer’s Market.

Teff Polenta Fixings

I escaped to the Farmer’s Market recently without Little or Nathan. Alone! Bliss! I could peruse at my pleasure! I bought some produce for the week and some hazelnuts as a treat. Lastly I swung by Camas Country Mill’s  stand- a stop I ALWAYS make. They are the mill on a third generation farm here in the Willamette Valley. Local, delicious, friendly. I love all their products and love when they have something new for me to try. This Saturday they were sampling teff. They used the grain to make a polenta and the flour to make a brownie. Both were amazing. Best part is the Camas Country Mill folks had a printed recipe on hand. Did I mention I love theses people? I bought a bag and knew we would be having the polenta for dinner.

Since making this recipe I did some background research on this amazing grain. Ok, to be honest I have read the wikipedia page on Eragrostis tef and that’s about it. But I have learned that it is mostly grown in Ethiopia and Eritrea and is actually a grass. It is also gluten free. It is all manner of good for you like most whole grains are. All I know is that it is delicious.

Brown Teff Grain from Camas Country Mills

So where can you get this wonderful grain? Visit Camas Country Mill’s site to see their list of retailers. Or you can win a bag right here on this blog! They gave me a bag of teff to give away to my readers! You can enter this giveaway three ways (each person may enter once per way):

  1. Leave a comment on this post. Tell me what new ingredient you have used lately.
  2. Pin this recipe or any other recipe from Leave me a comment letting me know you did this.
  3. Share this post on facebook. Leave me a comment on this post letting me know you did this.

I will draw for and announce the winner Friday during Little’s mid-morning naptime. Entries accepted till Friday 6/15/12 at 9 AM PST.

Ok, back to cooking. I loosely followed the recipe acquired at the market. Nathan loved it and Little wolfed it down- garlic and all. I couldn’t stop talking about it all night. Seriously. This is up there in the top three things I have ever made.

Brown Teff Polenta in Bowl

Teff polenta (makes three entree or six side dish servings)

1 cup teff
4 cups water
1/2 tsp kosher salt
1 tbs butter
1/4 cup Parmesan
2 zucchini chopped in to bite size pieces
4 cloves of garlic finely chopped
olive oil
1 medium tomato chopped
2 tbs basil chiffonade
Salt and pepper
1/2 cup cheese (I used Monterrey jack although Cheddar or Gruyere would work lovely)

Put water in a sauce pan. Add salt and bring to a boil. Slowly add teff while stirring to prevent clumping. Reduce heat and let simmer for 20 minutes ish stirring often to prevent lumps. Taste often and turn the heat off when it reaches your desired level of tenderness and thickness. Stir in butter and Parmesan.

In another pan saute garlic and zucchini till almost done. Add tomato to the pan and cook till the tomato releases its juices. Sprinkle with basil and season.

Place the teff polenta in the bottom of a bowl. Top with the veggies and cheese. Enjoy.

Note- This could be made with regular polenta as well. Follow the package direction then top with the veggies.

Brown Teff Grain

Chewy chocolate chip cookies

I love baking (does that go without saying?). I  love trying new recipes and finding something that is just right. However, somehow, a few recipes have snuck in to my repertoire that are sub par. I have always felt my chocolate chip cookies were this way.

I want rich, chewy, big, golden cookies. What I usually got was a mixture of cakiness, toughness, and blah. What on earth? I can produce a stunning three tiered cake but am defeated by a recipe on the back of a little yellow package? (not naming names here)

Oatmeal cookies I have down pat. In fact I can vary my recipe and it comes out spectacular every time. Ribbon winning at the local county fair good. I accidentally just ate seven cookies in a row good. Impress new friends good. But plain Jane everyday chocolate chip cookies eluded me. Till now.

chewy chocolate chip cookies

I stumbled on to this recipe just recently and was struck at how odd it was. Melted butter? So much brown sugar? That many chocolate chips? How much vanilla!?! As per usual I whipped up the recipe verbatim the first time. The batter was odd but into the oven they went. And when they came out- Oh my! There is the cookie I always wanted to make!

So what did I do? I messed with the recipe. I added fewer chocolate chips. I tried using whole wheat flour. Results- disastrous. Ok well that is overstating things. They were mediocre. Better than the little yellow package but not the out of the world cookies that came out of my oven the first time.

So if you are a crunchy cookie person, sorry these aren’t for you. But if you want a cookie that is still ooey gooey three days later (if they last that long) then here is your perfect recipe.

chewy chocolate chip cookies

Chocolate Chip Cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees F. Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.