It's always time for cookies!

It's all about the food!

It's always time for cookies!

9/10/2018

A few weeks ago, some of my coworkers from Costa Rica were here on a work trip. I remember that when I had traveled there for work, the hotel I stayed at greeted me with a chocolate chip cookie and I thought that was such a nice touch.

I was pretty sure the hotel they were staying at here wouldn't be doing that....so I baked a whole batch of chocolate chip cookies to greet them with!

And then, just before my buddies headed back home, I whipped up another batch of the cookies for them to bring back with them. My baking has finally gone international..hahaha. Everyone sent me thanks and said they really enjoyed the cookies.

Here's the recipe in case you feel like making some soft, yummy chocolate chip cookies.

Soft & Chewy Chocolate Chip Cookies

Ingredients:
2½ cups all-purpose flour
1tsp baking soda
¼ teaspoon baking powder
1 tsp salt
1 cup unsalted butter, room temperature
½ cup granulated sugar
1 cup packed brown sugar
2 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips

Instructions:

Preheat oven to 375 degrees and line a baking sheet with parchment paper.
In a medium bowl, mix dry ingredients - flour, baking soda, baking powder, and salt; set aside.
Cream together butter and granulated sugar and brown sugar with a hand mixer. Add vanilla and eggs one at a time and mix, scraping down sides of bowl as necessary. Mixture may look lumpy.
With the mixer on low-speed, slowly add the bowl of dry ingredients and mix just until dough comes together, it may be a little crumbly which is totally fine! You do not want to over mix the dough, otherwise the cookies can flatten when baked.
Lastly, mix in chocolate chips. Place dough in refrigerator for 30 minutes to 1 hour to firm up. This step is important as the cookies will spread too much if dough is not chilled.
Form balls with the dough (approx 2 inches). Do not hold in hand too long or they will start to warm. Add them to a cool baking sheet approximately 2 inches apart.
Bake for 9-12 minutes (baking time will depend on oven) until edges are golden. Let cool on baking sheet for a few minutes than transfer to cooling rack.

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About Me:

I was born in Cape Breton, Nova Scotia and spent the first half my life there. I became a mom just after I turned 20 and within a couple of years, decided to move from a small town to a bigger city to take advantage of better job opportunities. After a few great jobs, I finally settled in at a legal publishing company. 13 years later, I'm still there.

A couple of years ago, I was diagnosed with cancer. I had a tumor on my uterus and second one on an ovary. I went through a year of surgery and chemo/radiation. There were a lot of sleepless nights where I baked and tested out recipes. The chemo nurses loved when that happened cuz I brought them lots of goodies! I really don't like complex recipes. I like simple, easy to make things. So when I found a great recipe, or threw together ingredients that really worked, I would write the recipe down on a slip of paper. After I started "misplacing" those notes (blaming it on chemo brain) I decided there needed to be a better way to keep track of them.
Hence, "Jeanne's Recipes & Stuff" was born.

Kitchen Hacks!

Cut brownies without the crumbs:
There’s nothing worse than pulling out a pan of perfect-smelling brownies only to destroy the entire pan when it comes time to slice. For perfectly square, clean-cut brownies (or other bars) grease a baking pan, line it with two strips of parchment (one from left to right, one from front to back), and grease the parchment paper too. Once cooked, let sit until cool to the touch. Once cooled, use the parchment paper edges to lift the brownies from the pan. Then slice with a serrated knife.