Salted Chocolate Chip Cookies

Ingredients:

2 sticks butter, softened

1 c. brown sugar

1/2 c. granulated white sugar

2 large eggs

1.5 tsp. vanilla extract

2 1/3 c. flour (I use Bob’s Red Mill, but to each their own, yo)

1 tsp. baking soda

1.5 tsp. salt

1 bag good quality semi sweet or dark chocolate chips

sea salt for sprinkling on top just before baking

Instructions:

Step 1—In a large mixing bowl, cream together softened butter and sugars until fluffy and creamy. Add in the eggs, one at a time, until well mixed and add vanilla.

Step 2—In separate large bowl, sift together flour, baking soda, and salt.

Step 3—Slowly add the flour mixture into wet ingredients and mix well. Add in EVERY CHOCOLATE CHIP from the bag. This is not the time to be stingy. Live yo best life. Stir those chocolatey bits of happiness in.

(Chill your dough for at least an hour. It totally makes a difference as far as how the cookie spreads while baking.)

Step 4—Preheat your oven to 375. Roll your dough out into 2 tbsp balls, adding a pinch of sea salt onto the top before placing in the oven for 9-11 minutes. Cook time really does vary from oven to oven.

Step 5—Allow to cool before stashing in some tupperware and try really hard to not eat them all in 2 days. May the odds be ever in your favor!

Basic Bitch Brownies, you ask? What that means is, these are a great basic fudgy, chocolatey, yummy basic brownie recipe. The only limit on what you can add is the limit of your own imagination! I hope you enjoy this recipe as much as my fam does!

Ingredients:

8 oz. good quality dark/bittersweet baking chocolate (I use Ghiardelli or Baker’s Secret)

3 Large Eggs

1 1/2 c. granulated sugar

1/3 c. powdered sugar

1/2 c. butter, melted

2 TBSP sour cream

1 tsp vanilla extract

1/2 tsp. salt

1 1/2 c. AP flour

Instructions:

Step 1—Preheat oven to 350. Melt baking chocolate over double boiler. Once it is melted, remove pan from heat. (This isn’t as scary as some people think it sounds. I use a small metal bowl and a small saucepan of water, lightly simmering and stirring well.)

Step 2—Whisk flour and salt in a bowl. Set aside.

Step 3—In stand mixer, cream together butter and sugars. Add slightly cooled chocolate and mix well.

Step 4—Mix in eggs, sour cream, and vanilla, mixing on low speed until incorporated.

Step 5—Begin adding in flour and salt mixture, 1/2 c. at a time, mixing well. Once last of flour is in and JUUUUST mixed, remove from stand mixer and finish stirring lightly until batter is well mixed. If there are any mix-ins you want to add, now’s the time. I like to add in everything from chocolate chips/chunks to almonds or even PB cheesecake…..the sky is the limit, kiddos……..but this is just your basic bitch version.

Step 6—Grease a 9x9 square pan, and line with parchment, allowing for a bit of overhang on 2 of the sides. Grease the parchment lightly. This makes it super easy to remove the brownies from the pan, and the brownies from the paper.

Step 7—Bake at 350 for about 25-28 minutes, depending on your oven temps—they vary. Use a skewer or toothpick inserted in the middle of pan to tell if they are done. Toothpick should be clean when removed.

It is important to make certain that you handle the dough as little as possible with your hands, as it helps to keep the butter cold and that means flaky biscuits. I use my trusty wooden mixing spoon to mix everything right up until I turn it out of the bowl and onto the floured surface for rolling and cutting.

Ingredients:

2 c. AP flour

2 TBSP Baking Powder

1.5 tsp. salt

1 3/4 c. Buttermilk *plus 2 tbsp reserved for brushing the tops of the biscuits

1 stick butter

How To:

Step 1—Sift together in a large mixing bowl:

2 c. AP flour

2 TBSP Baking Powder

1.5 tsp. salt

Step 2—Grate 1 stick COLD butter with a CHILLED box grater, and add into flour mixture. Stir together to distribute shreds of butter evenly into flour mixture.

Chill your box grater and butter to reduce handling and keep it colder longer….which means flaky layers in your biscuits. Just pop them into the freezer for about 20 minutes to get cold!

Step 3—Pour in CHILLED buttermilk and stir until just mixed. Turn out onto floured countertop and grab your rolling pin.

Step 4—Preheat oven to 400. Roll dough to about an inch thickness, then fold it into thirds and roll again. Repeat 3 times to create the layer in the dough.

Step 5—Cut out into desired size/shape and place on a baking sheet lined with parchment/Silpat. Brush the tops of biscuits with reserved buttermilk. Bake for about 10-12 minutes, depending on oven temps varying. You are looking for a beautiful rise, and just golden tops.

Step 6—DEVOUR THESE FLUFFY LITTLE DELIGHTS! They are great with butter and jam, alongside fried chicken, or drenched in country gravy.

One of my favorite things to do is bake cookies for my family. I try to do a different one every week, rotating through some family faves so that there’s always freshly baked treats for them to enjoy. This week’s selection are Monster Cookies. Simple, chocolatey, crunchy AND chewy….Not to mention colorful!

Ingredients:

1 c. butter, softened

1 c. brown sugar

1/2 c. white sugar

2 large eggs

2 tsp vanilla

2 1/2 c. flour

1 tsp. baking soda

1 tsp salt

2/3 c. Bob’s Red Mill Oatmeal

2 c. M&M chocolate candies, plus extra for snacking and decorating

2 c. semi sweet chocolate chips

Step 1—In a medium bowl, whisk together flour, salt, and baking soda. Set aside.

Step 2—In stand mixer or in large bowl with hand mixer, cream together softened butter and both sugars until well mixed. Add in one egg at a time, and add in vanilla.

Step 3—Once wet ingredients are well incorporated, begin to add in flour mixture, a little at a time. When just mixed, remove from stand mixer.

Step 4—With your elbow grease and a trusty wooden spoon, mix in remaining ingredients well.

Step 5—CHILL YO DOUGH, YO. For at least an hour. Trust.

……………….one hour later………………

Step 6—Preheat oven to 375. On a lined or non stick cookie sheet, roll out dough into 2 TBSP balls. Add a couple M&Ms for shits and giggles and more color! Bake for 11-13 minutes, depending on oven temps. Let cool, or eat it super hot like a savage….live yo life.