The Best Chewy Chocolate Chip Cookies

Posted on

My go to recipe for chocolate chip cookies comes from Martha Stewart. The cookies are chewy and moist and the recipe makes a big batch. I usually half the recipe unless I need them to feed a crowd. The recipe says it will make 3 dozen but usually get 4 dozen when I make the whole recipe.


2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 cup (2 sticks) unsalted butter room temperature

1/2 cup granulated sugar

1 cup packed light-brown sugar

1 teaspoon salt

2 teaspoons pure vanilla extract

2 large eggs

2 cups (about 12 ounces) semisweet and/or milk chocolate chips


Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside.



In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy.


Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.




Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.



Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes.


Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.



I like to add 1/2 to 1 cup of pecans to the recipe, I was sad when I looked in the fridge and found out we were out. Oh well I will just have to suffer through these ones;)




What’s For Dinner: Cashew Chicken

Posted on

Cashew Chicken is one of my favourite easy to make dishes for dinner. The recipe comes from Everyday Food: Great Food Fast. It is a great go to meal if you want something that is flavourful and quick, a nice alternative to fast food or a frozen dinner. I usually like to serve it with short grain brown rice.



1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes

1 tablespoon cornstarch

Coarse salt and ground pepper

2 tablespoons vegetable oil, such as safflower

6 cloves garlic, minced

8 scallions, white and green parts separated, each cut into 1-inch pieces

2 tablespoons rice vinegar

3 tablespoons hoisin sauce

3/4 cup raw cashews (4 ounces), toasted



In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.



In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.



Add remaining oil and chicken to skillet along with the garlic and white parts of scallions.

I have a great tool for mincing garlic I chop up your garlic put in the chopper, roll it on the counter and the garlic comes out nicely minced. This recipe uses a lot of garlic so it nice to have an easy quick way to mince the garlic








Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.

Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.






Make sure you remove from heat before you add green onions. I was busy taking the pictures and left it on the heat so the green onions continued to cook so it doesn’t look as pretty as it normally does, but it tasted just fine.




Chocolate Marshmallow Cookies a Homemade Alternative to Mallomars

Posted on

My daughter loves chocolate and marshmallow so I checked out Martha Stewart’s website looking for a recipe that she would enjoy. I found this recipe for Chocolate-Covered Marshmallow Cookies. It comes from the September 2010 Everyday Food magazine.

I love Everyday Food, I have liked every recipe that I have tried and it is nice to get a whole new set of recipe ideas every month, (10 times a year). It is also available as an app for the iPad, I am currently a subscriber to Everyday Food and Living, and have tried the iPad app free versions of the magazine but I am disappointed they don’t offer a discount for people who are subscribers. I don’t want to pay for an e-copy of the magazine that I already have paid for. I don’t know if there is much difference between the printed copy and the e-copy so I don’t know if it worth paying for both, (I am guessing it isn’t). Back to the recipe.


  • 1/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for working
  • 1/4 cup plus 2 tablespoons whole-wheat flour (spooned and leveled)
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, room temperature
  • 3 tablespoons packed light-brown sugar
  • 1 large egg
  • 9 large marshmallows, halved
  • 9 ounces semisweet chocolate, coarsely chopped


Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flours, salt, baking soda, baking powder, and cinnamon. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light, 4 minutes. Add egg and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined.

Drop dough by tablespoonfuls, 3 inches apart, onto two parchment-lined baking sheets. With the bottom of a measuring cup dipped in flour, flatten cookies to 2 inches in diameter.

This is where I differed with the recipe. The first time I made the recipe I found it difficult to judge the size of my cookie base, so this time I decided to roll the dough and cut with a 2 inch cookie cutter. It made the cookies more consistant in size, but I think next time I would flatten the cookies a little more. Also when using the cookie cutter I ended up with 23 cookies and needed 12 marshmallows.

Bake until dry and set, about 7 minutes, rotating sheets halfway through.

Remove from oven and top each cookie with a marshmallow half. I put sticky side down, I don’t know if this matters, but I think it makes it melt more evenly. I also think if you want more marshmallow you could skip cutting the marshmallow and use a whole one per cookie. Bake until marshmallows are soft, 2 minutes.

You can see in this picture that the marshmallows are puffed slightly and are rounder looking then before they were put in the oven. Remove from oven and, with a metal spatula, gently flatten each marshmallow.

Let cookies cool completely on sheets on wire racks.

Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, 2 minutes. Remove bowl from pan.

The recipe calls for you to set cookies on a metal rack after covering in chocolate. Last time I made them I found that the chocolate around the metal rack making it difficult to remove from the rack so this time I set wax paper on the rack and then the chocolate-covered cookie.

Place one cookie at a time on tines of a fork (below), submerge in chocolate, then tap fork on edge of bowl to remove excess.

Place on wire rack set over a baking sheet. Let cookies set in refrigerator, about 10 minutes.

I am not normally a fan of chocolate and marshmallow cookies, but I really liked these. You could also go another step further and make your own marshmallows for an all out home-made cookie. They are similar to Mallomars only much better tasting. An interesting fact that I found when checking the spelling of Mallomars is that they are only available from October to March and are made here in Canada. If you are craving Mallomars in the off season this is an excellent replacement.