BEST-EVER Chewy Chocolate Chip Cookies. Readers, whatever you're doing, stop.
Right now. Make these cookies NOW. I promise you won't be sorry. Well, you might be because it'll be near impossible to not eat the entire batch of these incredible cookies. I know (well, I've heard) there are people out there who like crispy cookies. I already had a really great chocolate chip cookie recipe, but I wanted to give these a shot. Best-Ever Chocolate Chip Cookies Ingredients: 3/4 c. unsalted butter, softened 3/4 c. brown sugar. {Thick, Soft Sugar Cookies}
Do you want to make the best sugar cookies in the world?
Look no further! I have a recipe for sugar cookies that will blow your socks off. ...that is, if you are into sugar cookies that are unbelievably soft and thick and melt in your mouth. Seriously...these are amazing. {The trick is to roll them out thick and bake them for less time than you think they need.} You'll need: 1 cup butter 2 cups sugar 2 eggs 3 tsp. vanilla 1 cup sour cream 1 tsp. salt 2 tsp. baking soda 5 1/2 cups flour In mixer, cream butter and sugar, and then add eggs and vanilla.
Roll out on floured surface to about 1/4 to 1/3 inch thick. It saves time to have cute little six-year-old hands helping you pick up the scraps. Use a spatula to carefully slide under each cookie and place onto greased (with Pam) parchment-lined cookie sheets. But don't give in to your temptation to cook "just a little bit longer" or you will get crunchy cookies instead of soft, pillow-like cookies.
They are still very pale and have no browning anywhere. Haystack Cookies/Chinese New Year Cookies/Fillion’s Fusterclucks. Browned Butter Brown Sugar Cookies with Lemon Buttercream. Have you ever browned butter before?
Lord help me, I just might burn my tongue trying to lick the pan the next time I brown butter. That nutty, buttery (duh), rich aroma is only slightly indicative of the massive amount of nutty, buttery, richness that will befall your tastebuds and I almost can’t stand it. I’m afraid that if Nate hadn’t have been standing right next to me I would be typing this with gauze taped to my tongue. Hey, anything could happen.
But what if – just what if – you balance the richness with a little zing of lemon zest? Sometimes I meet people who say crazy things like, “Oh, I don’t like dessert,” or “I forgot to eat food today.” OK that’s a lie – I hate celery and would likely never make you eat it. Easy Mini Coconut Macaroons (Gluten-Free, Nut-Free, Soy-Free) Easy Mini Coconut Macaroons This great recipe and photo is from Sylvie Shirazi at Sugar Savvy.
Ingredients 180g (about 1 ¾ cups) of finely shredded unsweetened coconut * see NOTES 120g (about ½ cup + 3 tsp) white sugar * see NOTES 2 large eggs whites ½ tsp vanilla extract Optional – mini chocolate chips (For allergen-friendly, try Enjoy Life brand) Instructions. Gluten-free, Dairy-free, Egg-free Coconut Macaroons « The Copycat Cook. Have you heard of Living Without Magazine?
It’s genius. The magazine is a fricking mecca for those with allergies or food sensitivities – they can transform anything from trouble to allergen-free deliciousness. (For the record, Living Without is not sponsoring this post, I just really enjoy their recipes.) I signed up for Living Without’s free recipe newsletter and was super excited when a recipe for gluten-free, dairy-free and egg-free macaroons appeared in my inbox. Make Your Own Ice Cream Bars - Project. *Simply Scratch*: Lemongrass Squares with Coconut Shortbread Crust. This recipe had me at lemongrass.
I’m a huge lemon fan! Lemon zest in my pancakes, lemon juice over my fish and definitely lemon in my bars! And the simple fact that this recipe calls for both lemons and lemongrass totally excited me! I first spotted this recipe in my March issue of Bon Appétit. There is a section dedicated to lemongrass, with recipes like a Lemongrass Mojito and Malaysian Beef Curry, but this recipe won me over with its simple ingredients, easy approach and what turned out to be delicious results!! From the moment I took the first bite of this dessert I knew this was a keeper.
Here you have it… just don’t forget the salt! Butter a 9x13x2 metal pan. In a large mixing bowl; add the coconut, flour, powdered sugar and kosher salt. Mix until combined. Cube up the room temperature butter… … And add it to the flour mixture. Mix on low until the dough forms wet crumbles. Pour it into the buttered pan. Bake in a preheated oven for approximately 20 minutes, or until golden.
Cut. Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies.