Marble Bundt Cake

Why choose? Marble both Chocolate & Vanilla

About this cake

  • Moist Cake batter
  • sugar mixed in the chocolate glaze that cracks for great texture
  • Both cocoa and chocolate solids in the chocolate batter
  • stovetop double boiler method
  • 60 mins in the oven
  • 4 eggs = light, fluffy
  • no butter!
  • one cake batter, halved, then chocolate added to one
  • beautiful swirl pattern!
The method:
  1. Make a double boiler is made on the stovetop to use the light heat to melt together 1/2 of the total amount of sugar, water, and cocoa powder. Once smooth like hot chocolate, 4 oz semi sweet chocolate solids/chunks are added until a smooth melted chocolate sauce appears. then take off the heat and let cool slightly.
  2. In a medium bowl the eggs, buttermilk, and vanilla are whisk together until well combined; set aside.
  3. In another medium bowl the flour, baking powder, baking soda, salt and remaining sugar are whisked together. Next, the flour gets folded into the eggs/milk mixture until a smooth vanilla batter appears.
  4. the separation. ~2 cups of the batter gets placed in another bowl and the (cooled) chocolate melt gets poured in.
  5. Lastly, the two batters (vanilla & chocolate) alternate as you pour them not the *greased bundt cake pan.
  6. Bake for 60 mins at 325 Degrees F (160 C)
  7. Glazed with chocolate melt and ready to enjoy!

Two Notes:

  • the granulated sugar in the recipe is 2 1/2 cups. 1/2 is used for the double boiler in the chocolate sauce, the remaining 2 cups is for the cake batter
  • The chocolate melt on the outside crackles as it consists of melted chocolate, hot water, and dissolved sugar
The recipe:
Prep timeBake timeTotal time
15 mins60-70 mins1 hr 15 mins
Yields:One 10 inch Bundt cake pan

Marble Bundt Cake

ingredients:

  • 1/2 cup cocoa powder
  • 2-1/2 cups granulated sugar
  • 1/2 cup water
  • 4 oz semi-sweet chocolate
  • 1 cup buttermilk
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
Procedure

the cake:

  1. Preheat the oven to 325°F and grease a 10 inch bundt cake pan. Set aside.
  2. In a small saucepan, create a double boiler and combine the cocoa powder, 1/2 cup of the sugar, and the water. let the sugar dissolve in the water then add the cocoa powder. Once smooth, add the 4oz of semi sweet chocolate and whisk until smooth like chocolate syrup. take off heat to cool slightly.
  3. In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside.
  4. In another medium bowl whisk the flour, baking powder, baking soda, salt, and remaining 2 cups of sugar. Add to the egg/milk mixture gradually and mix until a smooth (lump free) vanilla batter appears.
  5. Take 2 cups or almost half the batter and separate it by placing in another bowl. Add the *cooled chocolate* and mix it in, to create a chocolate batter.
  6. Now, alternate the batters while pouring them not the bundt cake pan.
  7. Bake fro 60-70 mins or until a toothpick comes out clean.
  8. To make the chocolate glaze: add 8oz of chocolate to 1/4 cups of boiled water with 2 Tbsp of granulated sugar dissolved in. whisk all until smooth, let cool slightly, and pour over the cake once it has also cooled.
  9. Enjoy!
Happy Baking

Strawberry Rhubarb Crumble Bars

Sweet Shortbread. Rhubarb & Strawberries. Crumble on-top

About this recipe:

  • shortbread-like base; buttery, sweet, with oats
  • simple filling; strawberries, rhubarb, corn starch and sugar
  • crumble on-top is the same mix as the base (yay only two mixtures not three!)
  • quick to make
  • can be cut in bars or squares
The Method:

Three layers are made :

The base is made by creaming the butter into the flour, sugar, salt and oats mixture. Once there are no large chunks on butter, the egg yolk * gets add until the mixture holds its shape well. It should stay intact as a ball if you make one, thats when you know it is ready to be pressed into the base of a pre-lined or greased pan. Only press 2/3 into the base for the rest goes on-top!

Next, the rhubarb gets cut into small chunks along with the strawberries and tossed in a bowl with the granulated sugar, and corn starch. Once all coated evenly, it is poured into the base.

Lastly, the remaining 1/3 of the crumble base is sprinkled on-top and the bars are ready to be baked.

The Recipe:

Bake timePrep TimeTotal Time
15 mins30-35 mins~45-50 mins
yields one 9 inch square pan

Strawberry Rhubarb Crumble Bars

Ingredients:

Bars:

  • ½ cup unsalted butter, cold and chopped
  • 1½ cups plain all purpose flour
  • ⅓ cup granulated sugar
  • ½ cup old fashioned rolled oats
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg yolk

Filling:

  • 1 cup strawberries, chopped
  • 2-3 medium stalks rhubarb diced
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
Procedure:

Preheat the oven to 180 C (350 F) and pre-line or grease a 9 inch square pan.

In a medium mixing bowl whisk together the flour, sugar, oats, baking powder, and salt. Next, add cubes of the butter and use either a pastry blender, fork, or your fingers to combine the butter until small pea chunks remain. Add the egg yolk until evenly mix in.

once you can squeeze the dough into a ball and it hold *pictured above*, it is ready to be pressed into the pan. Press 2/3 of the mixture and leave the last third for the crumble on-top.

Next, cut the rhubarb and strawberries. dice the rhubarb stalks into even small/medium chunks about the same size as halved strawberries. In a small bowl combine the fruit with the sugar, and cornstartch until evenly coated; and place on-top of the base.

Lastly, sprinkle the last third of the base crumble mixture over-yop and it is ready to bake!

bake for ~35 mins until slightly golden

Enjoy!

Happy Baking

Caramel Thumbprint Brownie Cookies

Smooth caramel drops inside rich brownie cookies
About the Cookies
  • Brownie like cookies
  • smooth stovetop caramel *3 ingredients
  • eggs less recipe
  • chocolate & cocoa powder
  • simple steps for elegant cookies!

The Recipe

Prep time (cookies & caramel)Bake timeTotal time
15 mins + 20 mins10 mins40 mins
yields 12-18 small cookies

Caramel Chocolate Thumbprint Cookies

Ingredients:

cookies:

  • 4 oz chopped chocolate *dark or semi-sweet*
  • 3 tablespoons vegetable oil
  • 2/3 cup granulated or superfine sugar
  • 1/3 cup (80 mL) water
  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt

caramel:

  • 1/4 cup unsalted butter
  • 3/4 cup cream
  • 3/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Procedure:

Preheat the oven to 350 Degrees F (180 C) and line a baking sheet with parchment paper. Set aside.

Create two double boilers on the stovetop. One will be to melt the chocolate and oil; the other will be to dissolve the granulated sugar in water. Place the chocolate and oil in one and melt until completely smooth. In the other boiler, dissolve the sugar until clear in the water. Once the sugar is dissolved, pour into the melted chocolate bowl and stir in completely.

In a medium bowl whisk together the cocoa powder, flour, and salt. Pour the chocolate mix into the flour mix and fold the two together until no lumps appear. Using a 2 tablespoon cookie scoop place cookies on baking sheet. Or rolls small/ medium balls onto the sheet.

Bake for ~10 mins.

Once out of the oven and cooled, create a hollow center (thumbprint) for the caramel slot. I like to use the back of a piping tip because it is perfectly round. Simple press into the centre of the cookie and discard *or eat* the access. You will be left with a nice hollow centre.

The caramel:

on the stovetop use a small saucepan to melt the unsalted butter and cream on low heat. Use low heat the entire time. Pour in the sugar and vanilla and stir very frequently for 17-20 mins. You will notice the caramel thickening. Once it holds to the back of your spoon without slipping, it is done! let cool a bit and pour into hollow center of the cookies.

Once cool drizzling chocolate and you’re done!

Enjoy!

Happy Baking

Chocolate Cherry Brownies

Rich chocolate & Tart Cherries
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Why You’ll love this Recipe:
  • rich chocolate flavour
  • simple one pan bake
  • sweetness from soft cherries baked inside
  • chocolate chips = double chocolate dreams
  • simple ingredients; simple steps
  • baked in under 30 mins
About the Recipe:

Did you know that many brownie recipes are made completely on the stovetop? well, now you know. This recipe is one of them! I find that in doing so, thick brownie batter with the most rich chocolate flavour occurs.

Through melting the butter in a large saucepan with the chocolate to a gentle simmer from the stovetop, the gentle heat infuses the chocolate very well. This is how such chocolatey brownies are achieved!

On the stovetop two precautions are needed. 1) keep it on low the entire time. 2) only add the eggs once the batter has cooled for a few minutes.

The process on the stovetop follows:

  • melt the butter and chocolate in a saucepan on low until a chocolate sauce like consistency appears
  • Once cooled, add eggs and vanilla and stir in well
  • sift in the flour, salt, and cocoa powder and stir until thick & lump free
  • pour into pre-lined/greased pan
  • bake for ~25-30 mins and top with chocolate chips and cherries

The Recipe
Prep timeBake timeTotal time
10 mins~25 mins~40 mins

yields: one 9 inch square pan

Cherry Chocolate Brownies

Ingredients:
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  • ¾ cup unsalted butter
  • 8 oz dark chocolate
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup plain all-purpose flour
  • ½ cup cocoa powder
  • ½ teaspoon salt
  • 1 cup black cherries (fresh or canned)
  • ¼ cup chocolate chips (optional)
Procedure:

Preheat the oven to (180 C) or 350 Degrees F and pre-line with a 9 inch square pan with parchment paper. Set aside.

Place a medium-large saucepan on the stovetop and set it to low heat. Melt the butter and chocolate until a smooth chocolate sauce-like consistency appears.

Next, turn off the heat and let the saucepan cool off for a few minutes; add the eggs and vanilla. Mix fully until thick and combined.

In a separate medium bowl, quickly sift together the flour, cocoa powder, and salt and fold it into the saucepan with a very gentle low heat. Mix until it is rid of any lumps of flour.

Pour batter into the pan and place in half the cherries (the rest are for after )

Bake for ~25-30 mins

Once out of the oven top with chocolate chips and watch them melt! Add more cherries as desired!

Enjoy



Happy Baking

Tiramisu

Cream, Coffee, & Chocolate

About the Recipe:
  • 4 ingredients: cream, coffee (expresso), ladyfingers, and cocoa powder
  • no bake
  • completed in 25-30 mins
  • Delicious strong coffee flavour !
  • creamy soft texture all around
The Method:

Three major steps: dip, arrange, cream

Firstly the lady fingers get dipped in strongly brewed coffee or expresso and placed so they completely cover the base. Then the cream gets evenly spread over-top

After the cream, a second layer of dipped ladyfingers get evenly placed, then topped with cream and finally cocoa powder sifted!

The Recipe:

Prep timeChill timeTotal Time
5 mins25 mins Freezer~30 mins

Tiramisu

Ingredients:
  • 5oo ml / o.5 L / 17 oz/ 2 cups of whipping cream
  • 1/2 cup granulated sugar
  • 1 -2 cups expresso or strong brewed coffee
  • ~30 lady fingers (enough to cover pan of choice for two layers)
  • 1/4 cup cocoa powder
Procedure:

Firstly, set up all the ingredients in a conveyor belt like sequence. Place your lady fingers beside a bowl of the strong coffee, then the dish and lastly the cream.

Dip the lady fingers in the coffee on both sides and let them drip slightly. Be warned they will become soft so be quick! and do not use hot coffee, wait till it is cooled. Place each dipped lady finger tillhe. base is covered.

Next, cover the ladyfingers with cream and repeat the first process overtop. Finish with another layer of cream and sift cocoa powder on-top!

Let the dish firm up in the freezer for 25 mins and enjoy!

Happy Baking!

Quick Hot Cross Buns

Soft, Warm & gently Buttered

About this Recipe:

  • Soft rolls with slightly browned tops
  • Subtle cinnamon, nutmeg, and optional raisins flavours
  • Makes 12 medium rolls
  • Quick recipe only 1 hour rest/rise time
The Method: A Quick Guide

The Dough: Firstly, in one large bowl the yeast and warm milk are combined and set to rest for 5 mins until frothy (pictured below) then the butter, flour, salt and baking powder get added to form a dough.

The Knead: With dough now made, it just needs to be kneaded for 8-9 mins wth the addition of flour as needed until an elastic like dough forms where your hands print bounces back (pictured).

The Rest: placed back in the bowl the dough now rests for 1 hour. Then it gets rolled out in-to 12 roughly equal balls.

The Cross: The flour cross is made then put in a piping bag and piped onto each bun only after a gentle egg wash has been brushed on.

Bake and Enjoy! baked for ~20 mins and topped with butter, these buns are warm and delicious!

The Recipe:

Prep timeBake timeRest time
15 mins~20 mins 1 hour + 5 mins
Yields:12 medium buns

Hot Cross Buns

Ingredients:

The Dough

  • ¾ cup warm milk (whole or 2 %)
  • 3 tablespoons butter *melted*
  • ¼ cup white sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 3 cups all-purpose flour
  • 1 tablespoon active dry yeast
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg (optional)
  • ¾ cup raisins (optional)

The Cross piping

  • 2 tablespoons water
  • ½ cup confectioners’ sugar
  • ¼ teaspoon vanilla extract
  • 2 teaspoons milk

Procedure:

Firstly the dough is made by combining the yeast and sugar in a large bowl and gently mixing it with warm (but not piping hot) milk. Cover and briefly let rest for 5 mins until frothy.

Next the dough is made by adding flour, salt, cinnamon, raisins, and the egg.

Once a ball of dough appears, place it on a floured surface and add flour as needed for the 8-9 mins of kneading. The dough should be elastic and bounce back to the touch after the 8-9 mins of kneading. The dough now goes back in the bowl to rest for 1 hour with the towel as a cover.

Once done resting, the dough is separated into 12 equal balls and ready for a gentle egg wash (optional but recommended for brown tops!)

Now for the cross piping. In a bowl combine the water, icing sugar, vanilla, and milk then place in a piping bag and snip off the tip. Pipe a cross on each bun and they are ready fro the oven!

Bake at 375 Degrees F for ~ 20 mins.

Once out of the oven spread with butter and enjoy!

Happy Baking!

Orange Glazed Almond Bread

Sweet bread with subtle orange and slivered almonds glaze !

About This Recipe:
  • braided sweet bread
  • egg washed for crispy outsides with soft insides
  • silvered almonds on-top
  • orange zest inside and on-top
  • slightly sweet but not too sweet!

The Method

Firstly, the dough is made all in one large bowl then set to rest. Mixed together are all the dry ingredients; then the melted butter and milk are added along with the egg and orange zest until a dough ball appears.

after only a brief 10 mins of resting, the dough is kneaded, then braided to be rested for 1 hour.

Next egg washed and baked for 30-35 mins at 350 Degrees F and it is complete!

Lastly, is the sweet glaze and slivered almonds to finish off the lovely sweet bread

The recipe:

Prep timeBake timeRise time
25 mins35 mins70 mins
one large ~1o inch loft

Orange & Almond glazed Braided Bread

Ingredients:

The Bread

  • 3-1/2 to 3-3/4 cups all-purpose flour
  • 1 (2-1/4 tsp.) Quick Rise Yeast
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup butter OR margarine sliced 1/4-inch thick
  • 1 egg
  • zest of one large orange
  • 1/4 teaspoon almond extract (optional)

Glaze

  • 2 to 3 tablespoons milk
  • 1/4 teaspoon almond extract
  • Juice of 1 large orange
  • 1-3/4 cups sifted powdered sugar
  • Sliced almonds for garnish

Procedure:

In a large bowl (keep in mind this is the one the dough will rise in) combine 2 cups of the flour with the yeast sugar and salt. In a saucepan or microwave heat the milk and the butter until quite warm, almost hot to the touch. Pour over the mixture and add the egg; mix for 3-5 mins then add the orange zest. Add the remaining flour until a soft dough like ball forms.

Next, knead the dough for 5-7 mins until elastic and not too sticky.

Let the dough sit back in the bowl for 15 mins with a cover ontop.

Once 15 mins is up; separate the ball of dough into three long rectangles strands and braid. Let rise on a baking sheet that is parchment lined with the towel overtop for 1 hour.

Gently brush with an egg wash and Bake at 350 Degrees F for 30-35 mins.

Meanwhile, make the glaze!

For the glaze just mix all the ingredients together by whisk or fork and drizzle over the lovely warm bread once it is out of the oven!

Add slivered almonds, more glaze, slice and enjoy!

Happy Baking!

Streusel Cherry Crumble Bars

3 Layers: Shortbread, Cherries, & Oats
About these dessert bars:
  • Shortbread bottom, cherries in the middle, oats/brown sugar topping!
  • Made in about 30 mins!
  • Great texture! with the dense bottom, soft middle and crunchy top
  • Cold unsalted butter works best, but (margarine could work as well in a pinch)
  • fresh or frozen cherries
  • any fruit could replace the cherries. Blueberries, mixed berries, blackberries etc.

The Method:

Firstly, the base is made by combining: flour, salt, baking powder, and powdered sugar and whisking them together. Then cutting cubes of the unsalted butter in. Once an even thick dough appears it gets pressed into the base of a 9×13 inch pan; which gets baked for ~13 mins at 350 Degrees F, then set to cool.

Next, the cherry filing is quite simply made by combining the cherries with cornstarch and sugar and placed evenly on-top of the base.

Lastly the streusel topping is made with oats, brown sugar, and melted butter; mixed in a bowl with a fork then sprinkled overtop and it is complete. Bake for a second time now for about 15 mins, let cool, and enjoy!

The Recipe:
Prep timeBake timeTotal time
15 mins10 mins + 15 mins30 mins
Yields: one 9×13 inch pan

Streusel Cherry Crumble Bars

Ingredients:

the base:

  • 2 cups all-purpose flour
  • 1 cup powdered sugar
  • 1/2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla
  • 1 cup unsalted butter *softened*

the filing:

  • 2-3 cups cherries (depends on size/fresh or frozen etc. just enough to cover base completely)
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch

streusel topping

  • 1 1/2 cups oats (rolled or large flake)
  • 1/2 cup brown sugar
  • 1/2 cup butter melted
Procedure:

Preheat oven to 350 Degrees F and line one 9×13 inch square pan with parchment paper. Set aside.

In a large bowl, whisk together the flour, powdered sugar, salt, and baking powder. Make sure there are no lumps, especially with the powdered sugar. Next, using a pastry blender, two butter knives, or a couple forks, cut in the unsalted butter until small peas sized (even) chunks remain. *this is why it is important to have room temp. and softened butter, it is easy to cut in when it is in this sate*

Once completed the dough should look similar to that of a cookie dough or shortbread. Press the dough in-to the bottom of the pan and bake for ~10 mins. Once out of the oven let cool.

In another bowl, make the filling by combining the cherries, granulated sugar, and cornstarch. Pour evenly on-top of the base; set aside.

Lastly, make the streusel topping by mixing the oats and brown sugar and pouring the melted butter on-top. Mix with a fork and sprinkle over the cherries.

Bake the tray bake for ~15 mins or until slightly golden!

Let cool, slice, enjoy!

Happy Baking!

Star Bread: oozing with flavour

Sweet Strawberry jam oozing out of soft pull apart bread. Sounds good to me! Star bread is a lovely bread to display on your counter and it truly invites you to go on and pull off a twist! Whether it’s jam or Nutella, or even cinnamon sugar the possibilities are endless. Happy Baking!

The Method

A quick overview of the steps: More detailed in the Recipe itself

  1. The dough: This dough recipe is a very simple one that anyone can master. However, it does take patience. With yeast, sugar, milk ,butter, egg and flour, it can be whipped up pretty quick! however, the importance is the rising. This dough will need 90-120 mins to rise.
  2. Rolling out layers: In order to achieve layers of filling (jam, Nutella, cinnamon etc) we have to roll out 4 discs of dough like mini pizza being spread with pizza sauce. Except we will be using filling not sauce 🙂 After, we will stack all four discs.
  3. The cut and twist: This part gets a little messier as the filling oozes, but fear not! it’s super fun . In the centre of the stacked and filing spread dough, we will place a cup to make a circle ring in the centre as a reference for equal length strips. We will then cut 16 strips and twist them to make 8 peaks of the star shape.
  4. The egg wash: brush with egg wash and bake! Dust with powdered sugar and serve.

Tips to consider:

Jam filled !
  • Filling with jam, Nutella, or a spread that is slightly sticky, try to make sure not to overfill. A good way to ensure you do not spread too much on each dough layer is to leave a ring of untouched dough around each disc.
  • When filling try not to leave excess filling on the bottom, otherwise it may burn or stick to the pan/parchment. I suggest wiping up any that fell before putting in he oven 🙂
  • Be sure to use an egg-wash or buttermilk for those crisp edges. If you choose not to. it will turn out nice as well. It will just be a sightly softer bread.
prep timebake time total time
~2 30 mins *includes rising~30 mins~3 hours
Serves 8

The Recipe

Star Bread : Jam filled

Ingredients:

The dough:

  • 2 teaspoons active dry or instant yeast
  • 3 1/2 tablespoons granulated sugar
  • 3/4 cup whole milk
  • 1/4 cup unsalted butter, room temp.
  • 1 large egg
  • 2 1/3 cups all-purpose flour + more for rolling later
  • 1 teaspoon salt

For the filling:

ideas: jam, jelly, Nutella, cinnamon, savoury cheese scallion, etc.

  • Remember the EGG WASH!

Procedure

Step 1) Make the dough.

In a large bowl place the yeast and sugar and warm the milk in a saucepan until just before it simmers/boils or in the microwave for about 40-45 seconds. pour the warm milk onto the yeat and sugar and cover with a towl for 5-7 mins. it should look frothy once done.

Step 2)

Add the butter, flour, egg, and salt to the yeast mixture. You can use your hands or a mixer with a dough hook attachment to mix all the ingredients together until well combined. If it seems quite sticky an additional couple Tablespoons of flour can be added. Not too much!

Step 3)

Cover the dough with a towel and let it rise for 90-120 minutes until it has doubled in size. A nice place for the dough is in the oven on a very low temperature such as “keep warm” or 150 degrees F. After preheated turn the temperature off and the warmth will still linger inside ! perfect temperature for dough! On the kitchen counter works as well.

Step 4)

The filling and assembling:

Take the dough and split it into 4 equal balls. On a lightly floured surface roll the balls out into equal size discs as best you can. Spread your filling on each as if spreading pizza sauce on mini pizzas! now, stack each disc on-top of each-other into a pile. place a glass in the center and make a subtle indent so you can see where the center is to ensure the strips being cut are roughly the same length. First, cut four equal sections around the center. next, cut those all in half, making 8 strips. finally, cut each of those in half, ending with 16 strips. Now, take two strips at a time and twist them opposite. One cockwise, the other counterclockwise, meeting at the end and pinch them together. Repeat until there are 8 peaks to your star bread! 🙂

Step 5)

Brush with egg wash and finish with course sugar.

Step 6)

Preheat oven to 350 Degrees F (170 C) and bake for 25-30 mins

Powder sugar. Serve. Enjoy!

White Chocolate Chip Cookies

A classic chocolate chip cookie with a twist !

About the cookies:

  • Makes 24 cookies
  • Dense & substantial rich cookies
  • Filled with white chocolate!
  • No freezing and bakes quickly!
  • Entire recipe only about 30 mins

Top tips for success: Must do steps

-Roll into balls or use a cookie scoop about medium size and place in oven as balls. No need to flatten.

-only use a small amount of chocolate chips in the batter. Place more once out of the oven! this ensure they cook best and do not burn. As well, they melt perfectly and can be placed exactly where you want them

-parchment paper is a must!

The Recipe:

Prep timeBake timeTotal time
15 mins~10 mins~30 mins
Yields 24 medium cookies
White Chocolate Chip Cookies

Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ cup unsalted butter softened
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips * bake with half and top the rest on after*

Procedure:

Preheat your oven to 375 Degrees F and line two baking sheets with parchment paper, set aside.

In a medium/large bowl cream the unsalted butter and both sugars until an air filled, whipped consitency appears with no hard lumps of sugar. Add the egg and vanilla completely.

In a medium bowl whisk the flour, baking powder, baking soda, and salt until well combined. Next, grab a rubber spatula and gradually add the flour mixture 1/3 of the mix at a time to the butter mixture and fold in. Lastly once no flour lumps are apparent fold in half the chocolate chips. The rest of the chocolate chips can be placed on-top once out of the oven.

use a medium cookie scoop or roll out balls evenly to about the 1 inch in diameter and about the same in height.

Place cookies on pre-prepared baking sheets and bake on the middle rack for ~10 minutes or until slightly golden.

Once out of the oven place more chocolate chips and watch as they melt deliciously!

Enjoy!

Happy Baking!