Best Chocolate Chip Cookies Ever
This recipe is by no means news. I discovered it in a magazine years ago and it has been my go-to Chocolate Chip Cookie recipe for nearly 10 years. The cookies always turn out chewy with that perfect firm and crispy edge. The dough is also addictive.
The original recipe was from a Cookbook Author and editor, Pam Anderson (not the actress/model) but I have modified it to make the cookies more chewy in the middle with crispier edges. But if you feel like experimenting I will mark where I made the changes so you can try both for yourself.
Recipe:
2 1/4 Cup All-Purpose Flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 large eggs
1 tsp vanilla
2 Sticks of butter at room temperature (*original calls for 2 sticks minus 2 tbsp and add 2 tbsp canola or vegetable oil)
1 Cup Dark Brown Sugar (*original calls for 3/4 cup)
1/2 Cup Granulated Sugar
8 oz. Semisweet Chocolate Chips
Mix flour, baking soda, baking powder and salt in a medium bowl and set aside. Mix butter and sugars in a large bowl. If the butter is not warm enough, you can heat it in the microwave until it is just melted but not hot before adding sugars. Add eggs (one at a time) and vanilla into butter mixture. Add dry ingredients in thirds and mix until incorporated. Add chocolate chips and any nuts or extras that you prefer. Chill the dough for 30 minutes. Once dough is chilled, roll it into balls roughly the size of a ping pong ball. I use my large dinnerware tablespoons as a reference. Place 8 balls evenly apart on a greased baking sheet and press each down gently with you index and middle fingers. Bake at 400 degrees for 7 to 10 minutes depending on your oven. I check mine often and remove when the bottoms start to turn golden brown.
TIP: You can also roll the dough into balls and freeze them before baking or to store them. If you have room in the freezer you can freeze the dough balls for about an hour and then pull out the sheet and bake them. If you don’t feel like baking the entire batch, roll extra dough and place into a gallon freezer bag and store in the freezer.
Design Inspiration: Serene Master Suite
As an online editor for Coastalliving.com, I have the privilege of spending hours staring at pretty pictures of coastal-inspired rooms. The best part about it is that I find inspiration for decorating my own home. I found this room while building a slideshow of 50 Comfy Cottage Rooms. At the moment, my master bedroom looks nothing like this but it’s a great idea for the future. I love the soft grey walls and mirrored surfaces that make the room look bigger. I am also a fan of opulent chandeliers and gilded frames. Stay tuned for many more “Design Inspiration” posts to come.
Grilled Grouper with Mango Salsa
Fruit salsas are a great way to take advantage of summer’s bounty and make a great topping for grilled meats. I made this spicy mango salsa and it was a big hit so it’s now a staple recipe in my house. We will eat it with chips or even plain – its that good!
I based the fish recipe on a Cooking Light magazine recipe for grilled halibut but my supermarket didn’t have any that day so I went for grouper and and it was just as good, if not better. For simple recipes like this one, keep in mind that you can always substitute a variety of fish fillets from halibut to tilapia.
Recipe (Serves 4)
For the Mango Salsa
- 2 Mangos peeled and chopped into chunks (its best to peel the skin with a sharp knife)
- 1 diced large red bell pepper
- 4 thinly sliced green onions
- 1 diced habanero pepper seeded and minced
- 1 garlic clove, minced
- 1/2 cup chopped cilantro
- 1/3 cup fresh lime juice (about 2 limes)
- 1/2 tsp salt
- 1/2 tsp pepper
Mix all the ingredients together in a large bowl and let stand in the fridge for an hour. Can stand overnight up to 2 days.
For the fish
- 4 (6 ounce) skinless grouper fillets
- Juice of 1 lemon
- 2 tbsp olive oil
- 2 tsp paprika
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Coat fish with all ingredients in a shallow baking dish or bowl. Let marinate for 30 min to and hour. Heat your grill or grill pan to med-high and spray with cooking spray. If you are using a grill make sure to coat is well with spray or the fish will stick. Grill fillets for 4 min and each side until the fish starts to show grill marks. Serve with mango salsa and enjoy!
I paired this dish with a grilled romaine salad (post to follow).
Heirloom Tomato Salad with Goat Cheese and Herb Oil
I used to hate tomatoes as a child but now I LOVE them. Give me a classic caprese or heirlooms with a little olive oil and balsamic and I’m set. I found these beauties at the Pepper Place farmers market in Birmingham, AL along with some delicious goat cheese made by a local goat farmer and I decided to make a simple salad for a ladies’ night dinner party.
Recipe: (Serves 6)
Heirloom Tomatoes (3 large, 4-5 small)
6 oz. Goat Cheese
1/2 cup basil leaves, roughly chopped
1/2 cup olive oil
1/4 cup lemon juice
2 gloves garlic, chopped fine
1 tsp salt
1 tsp pepper
For the herb oil mix together the garlic, basil, olive oil, lemon, juice, salt and pepper with a whisk. You can also throw it all in a food processor if you don’t feel like chopping. Slice the tomatoes with a serrated knife in about 1/4 inch thick slices. spread the goat cheese on each piece. Drizzle the oil over the tomatoes. Sprinkle with a dash salt and pepper and serve.
Domestic Wannabe 