Ducky made an amazing batch of chocolate chip cookies for my babyshower this weekend. They were so good that they were one of the few desserts that was almost gone at the end of the evening (there were only 4 left!).
Below is the recipe she used. I can't wait to try making these myself!
Ingredients:
6 tablespoons butter -- softened but still cool
3/4 cup firmly packed dark brown sugar
1/2 cup plus 1 tablespoon granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon kosher salt
1 1/4 cups all-purpose flour plus 3 tablespoons
1/2 teaspoon baking soda
1/4 teaspoon baking powder
8 ounces bittersweet chocolate, chopped the size of chocolate chips, or bittersweet chocolate chips -- about 1 1/2 cups
Instructions: (Makes 3 Dozen Cookies)
1) In a large bowl using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not over mixed.
2) Add the egg, vanilla, and salt and stir until just combines.
3) Sift in the flour, baking soda, and baking powder and stir gently just until combined.
4) Add the chocolate and stir just until evenly distributed throughout the dough.
5) Cover and refrigerate for 30 minutes.
6) Position the racks in the upper and lower third of the oven and preheat the oven to 350 F.
7) Line 2 baking sheets with parchment paper.
8) Scoop up 1 inch balls of dough with a spoon or mini scoop and set them 2 inches apart on the prepared pans.
9) Bake the cookies, rotating the pans after 7 to 9 minutes, for 13 to 17 minutes, or until the cookies are golden brown. If you like a very soft cookie, bake them for 13 minutes. If you like a crisp cookie, Bake for 17 minutes. Transfer to racks and let cool.
10) Hide some so that they aren't all gone before you get to taste them.
Friday, May 14, 2010
Wednesday, May 12, 2010
Garlic Lemon Chicken Kabobs
B and I had our baby shower on Saturday and one of the items we cooked at the BBQ portion of the festivities was Garlic Lemon Chicken Kabobs from a recipe we found at Annie Eats. The Kabobs were AMAZING and people raved about them! I can't wait to make these again sometime soon.
Ingredients:
3 tbsp. extra-virgin olive oil
Zest of 1 lemon
3 cloves garlic pressed
1 tbsp. minced fresh parsley
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 lb. boneless, skinless chicken breasts, cut into 3/4 inch pieces
Directions:
In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper. Add the chicken pieces to the bowl and mix to coat with the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours.
If using wooden skewers, soak them in water for at least 20 minutes before use.
Thread the chicken pieces onto skewers and discard the excess marinade. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8-12 minutes, turning once or twice during cooking. Transfer to a warmed platter and serve immediately.
Ingredients:
3 tbsp. extra-virgin olive oil
Zest of 1 lemon
3 cloves garlic pressed
1 tbsp. minced fresh parsley
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 lb. boneless, skinless chicken breasts, cut into 3/4 inch pieces
Directions:
In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper. Add the chicken pieces to the bowl and mix to coat with the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours.
If using wooden skewers, soak them in water for at least 20 minutes before use.
Thread the chicken pieces onto skewers and discard the excess marinade. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8-12 minutes, turning once or twice during cooking. Transfer to a warmed platter and serve immediately.
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