The Perfect Chocolate Chip Cookie

 Since I started blogging I’ve wanted to do a post on my chocolate chip cookies.  You see.. my chocolate chips are all that and a bag of pretzels.  But the problem is, EVERYONE and their Mama think their chocolate chip cookies are the best....BUT you better believe me when I tell you that you have just found the last Chocolate Chip Cookie recipe you will ever need. 

I know. I am not the first person to claim this weighty statement. In actuality everyone’s definition of the perfect chocolate chip cookie is different. Asking 20 people what qualities define their perfect cookie and I am sure you are going to get as many different responses. I will say however that I have converted many followers to my recipe. In fact, just recently I was told that I had ruined someone from ever eating another cookie that wasn’t this one. And for that I am not sorry and I am not surprised.

My perfect cookie is varied in texture. The exterior rim, the color of golden brown sugar, is perfectly crisp. Beyond the crunch there lies varying levels of chewy gooey-ness. I remove the cookies from the oven just when the edges start to brown. People think I’m crazy and question my timing as the cookies appear under baked. But I assure them that I am a professional I have done this thousands of times. The cookies continue to bake on the tray and as they cool the gooey center transforms to a perfectly chewy interior. Cookie eaters question no longer.

 The dough, although perfectly flavored only exists to hold the chunks of chocolate in place. That’s right I said chunks and not chips.

Ingredients

• 1 cup (2 sticks) Unsalted Butter, softened
• 1/2 cup of Sugar
• 1 1/2 cup of Packed Brown Sugar
• 2 Eggs
• 2 tsp of Pure Vanilla Extract
• 2 3/4 cups of All-Purpose Flour
• 3/4 tsp of Coarse Sea Salt
• 1 tsp of baking soda
• 1 1/2 tsp of Baking powder
• 3 cups of Semi-Sweet Chocolate (use the best quality chocolate you can afford. With a serrated knife cut chocolate chunks roughly 1/4-1/2 inch)

Instructions:

Preheat oven to 360 degrees.

Cream butter, sugar, and brown sugar until it is nice and fluffy 

(approx. 5 minutes on medium-high speed)

Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated.

  

Finally add chocolate until well distributed. 

The cookie batter should be somewhat thick. 

Drop about 2 tablespoons of dough or use a medium cookie scoop

 and plop the batter onto a baking sheet lined with parchment paper. 

 

Bake for 6 minutes, then rotate your pan, and bake another 4 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!

Notes

*please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture. If you only have table salt, use 1/2 tsp. *When using sea salt, you will get small crunchy flecks of salt when you bite into the cookie. If you do not like this taste, go with 1/2 teaspoon of table salt.

*If feel like you need more chocolate add another cup of chocolate chunks.

 All you need is a tall glass of milk. =)

Happy Eating!

Parmesan Crusted Chicken

This is a great chicken dish. You can dress it down for a weeknight family dinner or gussy it up for company. My daughter love its, I think mostly because it bears some resemblance to chicken fingers; but my husband loves it as well, it’s just plain delicious.

There are two secrets to success here: First, pounding the chicken breasts to an even 1/4-inch thickness tenderizes the meat and ensures even cooking. Second, a three step breading method ensures the coating adheres to the meat while it cooks, resulting in a flavorful, crispy crust and tender, juicy interior every time. If you’ve tried other breading techniques, I think you’ll be very pleased with the professional quality results you’ll get here.

It's that simple...

Ingredients:

For Breading-

• 1/2 cup all purpose flour
• 2 eggs, beaten
• 2/3 cup seasoned Italian breadcrumbs (I use Progresso)
• 1/3 cup Parmesan cheese, freshly grated
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoons of dried Italian Seasoning

 For Chicken-

• 4 boneless, skinless chicken breasts, pounded 1/4-inch thick
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons olive oil 
• Lemon wedges for serving

Instructions

1. Set up three large shallow bowls and a large plate in an assembly line. Put flour in the first bowl; eggs in the second; and mix bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third.
2. Season chicken breasts with salt and pepper to taste. Dredge first chicken breast in flour; shake off excess until just a light coating remains. Next, dip in egg mixture and turn to coat evenly, letting excess egg drip off. Finally, dredge in bread crumb and Parmesan mixture, turning a few times to coat well. Set aside on plate and repeat until all chicken breasts are breaded.
3. Heat both oils in a large saute pan over medium heat. When oil is hot, add chicken breasts to pan and cook for 2-3 minutes, until first side is golden brown. Flip and continue cooking until done, 2-3 minutes longer. Serve immediately with lemon wedges. 

 Happy Eating!