Gma Sarah’s secret cookies powdered sugar galore

 

Sugar cookie recipe from the bag that Julie uses

 

Soft choc chip cookies

 

This is the best chocolate chip cookie recipe ever. No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time! 

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 30 minutes

Servings 36 cookies

Ingredients

• 1 cup salted butter* softened
• 1 cup white (granulated) sugar
• 1 cup light brown sugar packed
• 2 tsp pure vanilla extract
• 2 large eggs
• 3 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp sea salt***
• 2 cups chocolate chips (or chunks, or chopped chocolate)

Instructions

• Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.
• In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.
• Cream together butter and sugars until combined.
• Beat in eggs and vanilla until fluffy.
• Mix in the dry ingredients until combined.
• Add 12 oz package of chocolate chips and mix well.
• Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies).
• Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown.
• Let them sit on the baking pan for 2 minutes before removing to cooling rack.

Notes

Recipe information calculated based on this recipe making 36 cookies - 2 TBS of dough a piece)

Do not over bake

When you remove the cookies from the oven they will still look doughy. THIS is the secret that makes these cookies so absolutely amazing! Please, I beg you, do NOT over bake!

Ingredient Substitutions

• Butter. I use salted butter, but unsalted butter would also be great. I just recommend tasting the dough to ensure that it's salted to your liking.
• White Sugar.  You can use granulated white sugar or organic cane sugar.
• Brown sugar. I use light brown sugar in this recipe for the best results.
• Flour. I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies. Many readers have used gluten-free all-purpose flour with excellent results. 
• Sea Salt. I exclusively bake and cook with pure, fine sea salt. Sea salt is different than table salt (that is iodized), so if you use salt other than sea salt I recommend testing the recipe first with ½ tsp and then adjusting to your taste.
• Chocolate Chips. As you can see from the photos, sometimes I use chocolate chunks, chopped chocolate, or chocolate chips. It doesn't matter what you use, as long as you use 2 cups.

How to freeze chocolate chip cookie dough

Portion dough, roll into balls and freeze in a single layer in an airtight container for up to 2 months. 

Note on the amount of flour in grams - the traditional conversion from cups to grams is 120 g all-purpose flour in 1 cup, which would mean this recipe needs 360 g flour. When I weigh the flour I use to make the perfect cookies it comes out to be 430 to 450 g depending on the size of my eggs. I suggest starting with 360 and increasing as necessary. The dough should not be wet or sticky but it also should not be dry or crumbly.

Store

Store these chocolate chip cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months. 

 

Nutrition

Serving: 1cookie (using 3 TBS dough) | Calories: 183kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 153mg | Potassium: 31mg | Fiber: 1g | Sugar: 18g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

Lemon cookies

 

Lemon Sugar Cookie

Soft and Chewy Lemon Cookies are a crowd favorite cookie that you can make anytime of the year. These lemon sugar cookies are thick and chewy and easy to freeze. Easy to make in one bowl with fresh lemon and everyday ingredients. 

Prep Time 10 minutes

Cook Time 12 minutes

Additional Time 1 hour

Total Time 1 hour 22 minutes

Servings 24 cookies

Ingredients

• 2 sticks unsalted butter, room temperature 1 cup - 230 grams 
• 1 ½ cups granulated sugar 300 grams 
• 3 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 large egg
• 3 cups all purpose flour 375 grams
• 1 tsp baking soda
• ¼ tsp salt
• ¼ cup sugar, for rolling cookies 50 grams 

Instructions

• In a mixing bowl, beat the butter, sugar, and lemon zest with an electric mixer for 1-2 minutes.
• Add in the lemon juice and egg, beat again to combine.
• Gradually add in the flour, baking soda and salt, mixing by hand with a spatula until combined.
• Cover the bowl with plastic wrap and refrigerate for 30-60 minutes.
• Remove the dough from the fridge. Pre-heat the oven to 350ºF. Place 1/4 cup sugar in a bowl for rolling the cookies.
• Use a cookie scoop to form balls, rolling each ball into the sugar. Place the cookies 2 inches apart on a silicone lined baking sheet. Bake for 11-13 minutes or until the edges have a faint golden color.
• Allow the cookies to cool on the baking sheet for 5 minutes, then move to a cooling rack to cool completely.

Notes

Refrigerating the cookie dough will help produce cookies that are chewier and thicker because they won’t spread as much. But I get it. Sometimes I really dislike chilling dough. So here’s my suggestion – if you can fit it in, refrigerate the dough, even for 15 minutes. If not, at least refrigerate the dough between baking batches. For example, if you can fit 8 cookies on one baking sheet, bake those and put the dough in the fridge while you’re waiting.

This recipe turned out great using gluten free flour too! We love King Arthur Gluten Free Measure for Measure Flour.

Nutrition

Calories: 184kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 74mg | Potassium: 25mg | Fiber: 1g | Sugar: 15g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

Icing recipe

Icing 

1/2 cup **room temp** butter

3/4 cup shortening

1 tsp vanilla 

3-4 cups powdered sugar

2-4 tbsp milk 

Whip together butter and shortening til fluffy 

beat in vanilla 

Add sifted powdered sugar a cup at a time and add a little milk at a time until the icing is your desired consistency

Chantilly icing recipe

 It's equal parts marscarpone and cream cheese, then about half a part powder sugar. Mix all that together. Transfer to a bowl, clean out your mixing bowl. Then whip heavy whipping cream into soft peaks, like just as it starts getting think. Then add the cream cheese mixture. It's a pound of mixture for each pound of heavy cream. Add a tsp to a tbsp of almond extract (depending on how much you're making. We make 8lbs at a time and it's 3tbsp). Whip until it gets to the consistency of a whipped cream icing.

Pizza

 325g water at 110 degrees in a bowl 

Add 5g active yeast 

Add 500g OO double O flour 

Add 10 g salt 

Use dough hook on mixer 1-2 min. On low until a ball

Do 8 minutes with mixer on medium 

Put Dough into oiled bowl to let it rise 1-1.5 hours and cover with plastic wrap, leave at room temp

When dough has doubled in size and is fluffy remove. 

Put dough into a floured surface and divide into 3-4 dough balls. Roll into balls and tuck under. Don’t work it too much. 

Let rest covered with plastic wrap in the fridge for 30 minutes at least. 

Top with bresaola with porcini and pepper Brooklyn cured, or salami finocchiona Levoni, fresh mozzarella, red pizza sauce by rustic crust or urbani black truffles and mushrooms sauce.. yum!