Thursday, February 28, 2013

Thick and Chewy Chocolate Chip Cookies


These cookies are amazing. Like, you’ll never want to make another cookie recipe again. Or, you’ll never want to eat another cookie recipe again.

I have no complaints about this recipe. It comes together incredibly quickly and easily. I’ve made these many times now and am still impressed at how quickly they come together. I don’t even have to bust out my mixer for these, I’ve made them stirring by hand and they’re just as good.

So try these, today. You’re search for the most amazing chocolate chip cookie (or really any cookie) will be over. Mine is.

I have to add, as I was posting this blog I noticed my photo is a similar set up to Annie’s. Totally not planned or on purpose – total accident. Made me laugh though! I love this shot regardless.


Thick and Chewy Chocolate Chip Cookies

From Annie’s Eats


2 Cups and 2 Tablespoons AP Flour

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

12 Tablespoons Butter (unsalted)

1 Cup Brown Sugar (packed)

1/2 Cup Sugar

1 Large Egg

1 Egg Yolk (from large egg)

2 Teaspoons Vanilla

1 1/2 Cups Chocolate Chips (I’ve used semi-sweet and dark)


Melt butter and allow to cool until warm.

Preheat oven to 325 degrees and line baking sheet with parchment or silicone baking mat.

Mix dry ingredients. In a separate bowl mix the butter and both sugars until completely combined. Then add the vanilla, egg, and egg yolk and mix.

Slowly add in the dry ingredients until totally combined and then add chocolate chips.

Roll 1/4 cup of dough into a ball* and place on prepared baking sheet. Leave room between the cookies as they will spread.

Bake about 13-14 minutes, rotating the pan halfway through. You only want to bake them until the edges are firm and the center is still soft. The cookies will be golden brown.

Let cool for a minute on the baking sheet and then transfer to a cooling rack and let cool completely. Store in an airtight container.

*Check out Annie’s blog post for a great way to roll the cookie dough. I’ve used her way and the above and while I like both I really like the way the cookies form her way.

Monday, February 25, 2013

Drip Beef Sandwiches

These sandwiches are incredibly good. They cook low and slow on the stove and make the house smell incredible. I’m pretty sure I was drooling by the time they were done.

Add a crusty hoagie roll and some provolone cheese and you’ve got a winner. And then consider that these just get better as leftovers and you’ve got yourself a homerun.


Drip Beef Sandwiches

From The Pioneer Woman Food From My Frontier Cookbook with a few adaptations


3-4 Pound Chuck Roast

Salt and Pepper

2 Tablespoons Butter

2 Tablespoons Oil (I used vegetable)

2 Cups Beef Broth

1 Cup Water

1 Jar Pepperoncini

Hoagie Rolls

Provolone Cheese, optional


Melt butter and oil in a Dutch oven or heavy pot until hot. Salt and pepper the roast and then sear on each side until brown.

Remove the roast and add the beef broth and water. Give a quick stir to get any bits stuck to the bottom of the pan. Add the roast back into the pan carefully.

Pour in the pepperoncini and the juice from the jar.

Cover the pan and cook over low heat 4 to 5 hours or until the meat easily falls apart when touched with a fork. Using two forks shred the roast.

Slice your rolls and then add your desired amount of meat and peppers. Top with cheese if desired.

You can serve these with a bowl of the juice for dipping, pour some juice over your completed sandwich, or, if you’re feeling wild, you can dip your assembled sandwich into the pan to soak with juice.