Posts Tagged ‘chocolate chip’

posted by on baking, cookies, high altitude, homemade

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chewy peanut butter chocolate chip cookies

These delicious, easy to make cookies went over so well with friends + family that there was zero time to grab a just-out-of-the-oven shot! This makes about 3 dozen cookies but if you’re a huge fan of fresh baked goodness, make up the cookie balls ahead of time and freeze. When you’re craving a cookie, set out a few cookie balls on a baking sheet to thaw, preheat your oven + bake!

Another reason I love this recipe? It’s all about the ½ (for the most part) + it uses only one bowl! || Read more

posted by on baking, guilty pleasure

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Giant, chewy chocolate chip cookies with a slight crunch on the outer edges. I’m all about put together now, bake later. Scoop out the dough into ¼ cup portions, freeze and package in a freezer baggie so you can bake a cookie whenever you’re craving one!

Here’s what you’ll need:

  • 2¼ cups flour (minus a few tablespoons)
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. sea salt
  • 12 tbsp. butter, softened (or 1.5 sticks)
  • ½ cup + 1/8 cup brown sugar
  • ½ cup + 1/8 cup white sugar
  • 1 egg
  • 1 tsp. vanilla
  • ½ package of dark chocolate chips
  1. Mix together the flour, baking powder, soda and salt in a bowl and set to the side.
  2. Mix together the butter, sugar, brown sugar in a bowl until it’s creamy.
  3. Add the egg and vanilla (maybe a tsp. extra) and keep mixing until it’s well blended.
  4. With a wooden spoon, add the flour mixture a little bit at a time until well combined.
  5. Stir in the chocolate chips.
  6. In ¼ cup measurements, slightly flatten the dough out to form a flat circular shape.
  7. Bake at 375 degrees for about 12 minutes. You only want the edges to be golden brown and then let them finish by leaving them on the baking sheet to cool.
  8. I usually bake 6 at a time to give them room to spread a bit and then freeze the remainder of the balls for baking later.


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