RECIPE | Best-Ever Chocolate Chip Cookies

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We had a snowy weekend here in Richmond! We had beautiful, big fluffy snow falling almost all weekend, so I made sure to stop by the grocery store on Friday after work to stock up on some essentials. Including, of course– ingredients to make cookies!

I’ll be the first to admit I’m not the best baker in the world– I prefer cooking since you have a little more leeway with creativity and “winging it.” But, I’ve been trying to improve and this weekend I think I finally perfected the perfect recipe for chocolate chip cookies.

With Christmas just around the corner, I hope you’ll enjoy this ooey, gooey chocolate chip cookies as much as we did!

Perfect Chocolate Chip Cookies

Ingredients:

  • 2-1/4 cups all-purpose flour
  • 1 tsp Kosher salt (sea salt will work, too!)
  • 1 tsp baking soda
  • 1 cup butter, melted and cooled to room temperature
  • 1 cup dark brown sugar, packed
  • 1/2 cup sugar
  • 1 Tbsp vanilla extract
  • 1 egg, 1 yolk at room temperature
  • 3 cups semisweet chocolate chips

 

 

Directions:

  1. Sift together the flour, baking soda, and salt; set aside.
  2. In a KitchenAid stand mixer or large bowl, cream together the melted butter, brown sugar and sugar. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in 1/3 of the sifted ingredients at a time, until just blended. After dough is at desired consistency, fold in chocolate chips.
  3. Roll cookie dough into balls and place on a plate. Cover with plastic wrap and chill in the refrigerator for 2-4 hours.
  4. When you are ready to bake the cookies, preheat oven to 375 degrees.
  5. Line cookie sheets with parchment paper and set cookie dough balls about 2 inches apart.
  6. Bake for 8-10 minutes or until edges lightly golden. The cookies will look a little underbaked, but that’s ok!
  7. Let cool for 10 minutes, then transfer to a wire baking rack to completely cool.
  8. Enjoy!

Makes 3-4 dozen cookies, depending on dough ball size.

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RECIPE | Lasagna with Turkey Sausage Bolognese

photoWe had this amazing from-scratch lasagna Bolognese recently and it was so delicious, I just had to share! I made a few tweaks, so here’s the original recipe from Bon Appetit if you want to stick to the classic.

Ingredients

SERVINGS: 8 TO 10

  • 2 tablespoons olive oil
  • 2 cups chopped onions
  • 1/2 cup diced carrot
  • 1 tablespoon fennel seeds, crushed in spice mill or in mortar with pestle
  • 1 package Aidells Organic Sweet Basil & Roasted Garlic sausage, thinly sliced
  • large garlic cloves, pressed
  • 1/2 cup dry white wine
  • 1 28-ounce can of crushed tomatoes with basil
  • 1 cup chopped fresh basil, divided
  • 2 tablespoons chopped fresh oregano
  • 1 15-ounce container whole-milk ricotta cheese
  • 3 cups (packed) coarsely grated whole-milk mozzarella cheese (12 ounces)
  • 1 1/4 cups freshly grated Parmesan cheese, divided
  • 16 6 1/2 x 3 1/4-inch no-boil lasagna noodles

Preparation

COOK: 45 MINCOOK: 1 MIN
  • Heat oil in large nonstick skillet over medium-high heat. Add onions, carrot, and fennel seeds; sauté 5 minutes. Add sausage and garlic; sauté until sausage is cooked through, breaking into pieces, 8 to 10 minutes. Add wine; boil 1 minute. Add tomatoes, 1/2 cup basil, and oregano. Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes. Season with salt and pepper.
  • Combine ricotta, mozzarella, 1 cup Parmesan, and 1/2 cup basil in medium bowl; stir to blend. Season with pepper. DO AHEAD Sauce and cheese mixture can be made 1 day ahead. Cover separately; chill.
  • Place noodles in large bowl; cover with hot water. Soak until pliable, separating occasionally, about 30 minutes. Drain well.
  • Preheat oven to 375°F. Spread 1 cup sauce over bottom of 13x9x2-inch glass baking dish. Cover with 4 noodles, arranging crosswise. Drop 1/4 of cheese mixture over by tablespoonfuls; spread out. Top with 1 cup sauce, then 4 noodles and 1/3 of remaining cheese mixture. Repeat 2 more times with 1 cup sauce, 4 noodles, and 1/2 of cheese mixture. Spread any remaining sauce over. Sprinkle with 1/4 cup Parmesan.
  • Bake lasagna uncovered until heated through and puffed, about 50 minutes. Let stand 15 to 20 minutes and serve.

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