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emium and diamond kosher tastes great and works well so i use that for almost everything now i do have a jar of maldon i sometimes sprinkle baked goods with again if it s good enough for ina garten it s good enough for me baking soda i buy arm and hammer and keep it in this functional and attractive air tight container i found on clearance at the grocery store years ago when i dropped mine on the tile a few years ago and broke it i replaced it full price on amazon right away flour i use gold medal all purpose flour i like to use freshly ground whole wheat flour for pancakes waffles rolls etc but for cookies i stick to the classic i m not pretending it s healthy magical white flour makes a good cookie though i keep several bags in my spare fridge so i never run out i buy the standard 5 pound bag and it fits in the same canister i use for my sugar as seen above i like using the smaller bags and storing them airtight so my flour is always fresh chocolate chips i like to use semisweet chocolate for at least half of the add ins sometimes i ll add some mint chips m ms i get the big canister of plain ones at costco and store it hidden away in the corner of my pantry with the baking stuff toffee chips milk chocolate chips my kids favorite etc my personal favorite combo lately is semisweet chocolate chips and m ms that s probably the most common cookie in my instagram feed i prefer ghirardelli guittard trader joe s or costco kirkland brand chocolate chips only available in fall winter at my costco so i stock up and don t generally buy nestle everyone has a favorite and it will effect the taste of your final product my favorite is kirkland or tj s when it s off season all that to say there s a million ways to make a chocolate chip cookie they re generally delicious regardless of how you make them this is my current method and it will probably continue to evolve leave a comment if you have a special tip or favorite kind of chocolate i should try one last thing about method a lot of recipes call for chilling the dough and i appreciate that however i usually have lots of kids clamoring for cookies so i generally skip that step anne s current favorite chocolate chip cookies by anne strawberry printable version 1 5 cups packed dark brown sugar 3 4 cup white sugar 3 sticks barely softened butter 1 5 cups 2 eggs 2 teaspoons vanilla 3 5 4 cups flour 1 5 teaspoons baking soda 2 teaspoons kosher salt 3 cups of chocolate chips or m ms preheat the oven to 350 cream sugars and butter until light and fluffy takes 1 2 minutes in my stand mixer depending on the temperature of the butter mix in eggs and vanilla for another minute scrape down sides of bowl to make sure everything is evenly incorporated add in the flour reserving a half cup or so baking soda and salt pulse mixer slowly until combined add the rest of the flour if the dough seems too tender i usually use all 4 cups but your measuring style temperature etc will impact the amount needed the dough should be pretty strong and able to hold its own otherwise the cookies will be too fragile and a little greasy mix in chocolate chips gently just enough to incorporate scoop cookies on to silpat lined baking sheet and bake for 9 10 minutes until they look just about done and are starting to barely golden on the edges enjoy cookies freeze beautifully in airtight packages i think they also taste best on the second day a note about scooping cookies it s quite easy and worth it for the uniformity alone i usually put 12 cookies on a regular tray but if i m in a hurry or trying to minimize oven on time and the cookies aren t too spready i ll put 15 on a tray 3 by 5 pattern instead of the usual 3 by 4 i always use my pampered chef medium scoop to portion out the cookie dough into regular size cookies i got this scoop in 2003 and have made approximately three million cookies with it and it s still going strong big advocate for the real deal here if you know someone i do have several other sizes of scoops i ve bought in person on amazon etc some hold up well and some don t my nearly 20 year old pampered chef scoop is still trucking little cookies are fun for kids or for parties when people want to try lots of things or not look like they re eating big dessert looking at you bridal and baby showers big cookies feel extra special for big day i just bought the large pampered chef scoop to replace mine from the local big box store if i have any leftover cookie dough i scoop it with my small scoop and freeze the balls on a plate or in a flat plastic food container once they set i transfer them to baggies and store them in the tiny nonsensical shelf on the top of my side by side freezer my 4 year old calls these ball cookies and prefers them to the finished product i regularly see my hungry 12 year old walking by to snitch them he doesn t think i know i know i also know he s happier when he s not hungry and i don t mind him sneaking a little cookie dough occasionally thanks for sticking with me on this ridiculously long cookie treatise leave a comment with your big feelings about chocolate chip cookies we all have them affiliate links used and theoretically support my expensive vanilla habit although you should definitely post more than once every two years if you re looking to successfully monetize a blog now that i think about it i don t think the affiliate links even pay the hosting bills around here so let s say used affiliate links kind of keep this neglected food blog running posted by anne no comments email this blogthis share to x share to facebook share to pinterest labels barefoot contessa chocolate cookies favorites november 29 2017 salted caramel oatmeal cookies i might not make time to blog anymore but i find myself in the kitchen more than ever with four growing children and a hungry husband this year we moved to a new home a few minutes down the road we re closer to family closer to work and have a beautiful new kitchen there s a big bar for the kids to sit and eat at this alone has simplified my life i have lovely solid surface counter tops that make rolling out pie crust an absolute joy we also have a little more counter space to spread cookie sheets out on my oldest daughter is eight now and has become my perfect sous chef stirring spreading and chopping along the way it s wonderful to share the kitchen with someone eager to help i remember that feeling of excitement as i learned to create something delicious and try hard to encourage her lately we ve watched the great british bake off together in the afternoons then we head into the kitchen to make a treat or work on dinner together often incorporating their theme into our projects cookies are a perennial favorite around here and this new recipe is moving straight into my cookbook of tried and true recipes i ve never been much of an oatmeal cookie fan truthfully i ve only learned to appreciate oatmeal at all as an adult and very recently but these cookies came highly recommended from a trusted source and had the words salted caramel leading the title so i shrugged my shoulders and said as ina does how bad can that be in shocking news butter sugar and caramel are absolutely delicious the edges are a little crisp the center soft and chewy and the unexpected burst of caramel and salt make for a perfect cookie i ve made this recipe a couple of times now and expect it to stay on permanent rotation thank you to kelly gordon from my favorite podcast sorta awesome for the great recommendation 2017 has also been the year of podcasts for me i started listening a couple years ago but this year we prepped our old house to sell and moved into our new home which meant a ton of time to listen as i packed painted unpacked and reorganized our lives podcasts have brought me laughter learning and even a little companionship as i plow through another sink full of dishes or load of laundry are you a podcast fan i d love to hear what you re listening to i know my phone camera shot isn t up to 2017 food blogger standards but this little corner of the internet is also my personal resource for saving and accessing my recipes i also thought this delicious recipe needed to be shared asap with all the impending holiday baking and didn t want to hold out while i made another batch and took another photo i hope you ll give it a try caramel chips are available at my local grocery stores near the chocolate chips usually on the bottom shelf these tiny balls of caramel can be subbed into any cookie recipe just like chocolate chips i ve started to keep several bags in my pantry because they really up the ante with your basic cookie recipe try them in your favorite chocolate chip cookie recipe next time you can buy them on amazon as well i m not around here too often anymore but can find me on instagram i d love to see you there salted caramel oatmeal cookies adapted from lovewellblog com note it s absolutely necessary to line your baking sheet with parchment or a silicone mat wait to make these if you don t have those on hand 1 cup butter softened 1 cup dark brown sugar 1 cup white sugar 2 eggs 1 teaspoon good vanilla extract 1 5 cups all purpose flour 1 teaspoon kosher or sea salt plus more for sprinkling 1 teaspoon baking soda 3 cups old fashioned oats 1 packaged 11 ounces kraft caramel bits preheat oven to 375 cream together butter and sugar in mixer until light and fluffy mix in vanilla then eggs gently mix in the dry ingredients flour salt soda oats until just barely incorporated stir in caramel bits optional 1 2 cup of chocolate chips in addition is delicious as well scoop onto parchment or silicone lined cookie sheet and bake about 8 10 minutes until they barely start to brown on the edges they should look a little bit under done when you remove them from the oven sprinkle a tiny bit of kosher or sea salt on top of each cookie and enjoy affiliate links included posted by anne 6 comments email this blogthis share to x share to facebook share to pinterest march 21 2016 chocolate peanut butter buckeye cookies the other day i needed to bake a chocolate and peanut butter treat for a friend i whipped up a recipe of my favorite chocolate cookies and topped them with ina s amazing peanut butter frosting then i spread on a little semisweet chocolate that i had melted together with a little butter the end result was delicious and pretty too in an imperfect way for me half the battle of good cooking is planning ahead i often double my cookie recipe scoop it all out with my trusty cookie scoop and freeze half of the dough in a big baggie then i can grab and bake them whenever i need to without even messing up the kitchen or sneak a bite of cookie dough out of the freezer during the witching hour when i m trying to make dinner and keep wild babies happy and safe in between driving kids back and forth there s not any dough in my freezer right now and that situation needs to be addressed chocolate peanut butter buckeye cookies from anne strawberry yields 3 dozen standard size cookies 2 cups flour 1 1 4 cups cocoa powder half regular cocoa powder half hershey s special dark if available 2 teaspoons baking soda 3 4 teaspoon kosher salt 3 4 cup brown sugar 1 cup sugar 1 cup butter softened 1 extra large egg at room temperature 2 teaspoons pure vanilla extract preheat oven to 350 degrees and prepare baking sheets grease or line with silicone baking sheet or parchment paper sift together flour cocoa powder baking soda and salt set dry ingredients aside cream together the butter brown sugar and white sugar until light and fluffy about 2 minutes in the kitchenaid add egg and beat well add vanilla and mix until well combined with the mixer on low slowly add in the dry mixture stirring until just incorporated scoop onto the prepared cookie sheet and squish slightly if flatter cookies are desired i think the cookies look prettier if they are squished about half way down before baking bake for about 8 or 9 minutes allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely frost with peanut butter frosting and then chocolate serve with milk and store in an airtight container peanut butter frosting inspired by the lovely ina garten aka barefoot contessa 1 cup creamy peanut butter 1 cup unsalted butter softened 3 4 cups powdered sugar as needed 2 teaspoons pure vanilla extract 1 4 teaspoon kosher salt 1 4 cup heavy cream as needed cream the peanut butter and butter in a stand mixer mix in half the powdered sugar until smooth add vanilla and salt and mix until combined add in additional powdered sugar and cream as needed until desired consistency is reached if it s difficult to spread the frosting on the cookies thin it with a dash of cream chocolate topping 1 cup semisweet chocolate chips i prefer ghirardelli or guittard chopped chocolate bars are even better here 4 tablespoons 1 4 cup butter melt together over a double boiler or in glass bowl in a microwave on low power i usually use 30 power and stir ever 30 seconds or so pull off heat when about 90 melted and stir by hand until totally smooth spread a tablespoon or so over the frosting on each cookie let set on the counter or place in the fridge for a few minutes until chocolate is set enjoy posted by anne 1 comment email this blogthis share to x share to facebook share to pinterest labels chocolate cookies favorites frosting peanut butter march 15 2016 strawberry pie for pi day happy pi day did you make or eat a pie to celebrate making a pie feels so therapeutic to me that i really appreciate the excuse i love to roll out the crust concoct a filling and crimp the edges the long baking time only adds to the anticipation yesterday my little blondies helped me make a pie in honor of pi day i needed something the whole team could eat and with the food allergies around here that means no dairy and no eggs we have a few others to contend with but they aren t typical pie ingredients so fruit pie won out and a dairy free crust no egg wash of course strawberries are on sale around here this week so i turned to my pie pinterest board and took inspiration from this gorgeous strawberry balsamic pie i used my beautiful emile henry pie pan i scored at tj maxx for a traditionally shaped pie i followed my mom s all shortening pie crust recipe so i didn t offend the non dairy team made an imperfect lattice crust my kids loved weaving it and brushed it with almond milk i sprinkled sanding sugar on top and baked it it came out juicy and fragrant with red color that can t be beat strawberries and balsamic vinegar make a delicious combo i like the mix some sliced fresh strawberries with a shake of vinegar and some sugar to form a syrup then i serve them with whipped cream add a sprinkle of black pepper if you re adventurous you can t pinpoint the vinegar flavor but it really enhances the strawberries the same is true of this pie i didn t use as much as the inspiration recipe called for because my bottle ran out...