Chocolate Chocolate Chip Cookie

Chocolate Chocolate Chip Cookie Recipe

What is this cookie magic!? This recipe makes the perfect cookie.

It’s almost like a brownie, but in cookie form. It’s perfectly crunchy on the outside, with a gooey bite inside.

This is the kind of cookie that you make and your family eats them off the cookie sheet as they come out of the oven… then you have to wait 10 min longer to get one when the next batch comes out.

They are, “why didn’t you make more?” kind of perfect.

Chocolate Chocolate Chip Cookie Batter

Without further ado…

The best chocolate chocolate chip cookie recipe.

Chocolate Chocolate Chip Cookie Recipe
allrecipes

Chocolate Chocolate Chip Cookie

View the original recipe here.

Ingredients

  • 1 cup butter, softened (I used 1/2 cup butter 1/2 shortening)
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

 

Chocolate Chocolate Chip Cookies

Chocolate Chocolate Chip Cookie
Like brownies in cookie form

Three Weeks of Recipes

Introduction to recipe rotation- with three weeks of recipes.

My Mom is an excellent cook. She is the type of cook that can make anything without looking at a recipe and make it fabulous. Everyone comments on her cooking. She came to the United States from Singapore in the 80’s and met my dad. Her cooking is an amazing fusion of Asian and American. Everything has flavor- blah foods are not her style.

I am not a cook. I tell this to people all the time, but I never take time to explain. My standards for good food are always judged against my Mom’s food. When we go out, its always, “the food is good but…” While, we do have our favorite restaurants and our favorite dishes, are usually quick to judge them. I am a good critic, influenced by years of watching the original “Iron Chef” on food network when I was in elementary school.

I feel like my story is common- everyone has a good cook in their family and some people learned to become good cooks themselves.

“I learned from my Grandma.”

“I learned from my Aunt.”

“I learned from my Dad.”

Well, I didn’t. I simply accepted my Mom’s talents and never took the time to follow, question and learn from her. I am an adequate cook. I know how to chop onions, boil eggs, and follow recipes. In fact, I follow recipes quite well. Recipes are in-tune with my personality- a set of plans that I follow. I am not a rule breaker or culinary trail blazer. I don’t stray from plans or recipes and I don’t add more of this or take away that. This is what makes me, in my mind, an adequate cook. Great cooks are pioneering these recipes and tweaking recipes. I am following them. In the end, the excellent cooks allow us adequate cooks to produce the same delicious meals to serve.

If you are anything like me, you really do not want to read five chapters about inspiration and rules to follow. Who has time for that anyway? So I am going to keep this extremely simple. 6 days of cooking per week. 3 weeks. 

I actually do an 8 week rotation to keep things interesting. You can add on to this plan or you can do your own. Either way, this has saved our family money (no more buying excess amounts of things or eating out) and has saved me time (shop once per week and done).

MissSabby 8 Week recipe rotation
I had all my favorite recipes put into a book for easy access.

WEEK 1

1. American: Grilled salmon I, asparagus, steamed rice
2. Mexican: Chicken Enchilada II, mexican black bean salad
3. Miscellaneous: Brown sugar Meatloaf,  au gratin potatoes
4. Casserole or crock pot: Chicken pot pie
5. Italian: Peppered Shrimp alfredo
6. Asian: Asian lettuce wrap


WEEK 2

1. American:  Buffalo chicken wings, spinach dip, bread
2. Mexican:  Marinated flank steak, fajitas, tortilla
3. Miscellaneous: Coconut shrimp, rice, peas
4. Casserole or crock pot: Slow cooker chicken and dumplings
5. Italian: Spaghetti and meatballs
6. Asian: Schezwan shrimp, steamed rice, broccoli

WEEK 3

1. American: Garlic Chicken, honey roasted red potatoes, green beans
2. Mexican: Fish tacos
3. Miscellaneous: Artichoke chicken, fettuccine noodles
4. Casserole or crock pot: Corn casserole, boilermaker tailgate chili
5. Italian: broiled tilapia parmesan, rice
6. Asian: Chicken tikka masala, white rice, naan*Coming soon: purchase the 8 week rotation for only $8


GROCERY LISTS

I shop at Kroger because I love adding all the items to my online lists on the Kroger app. Each week I load the list to my cart and select grocery pick up. The next day, I drive up and they load all the groceries into my car. I have included 3 weeks of grocery lists here, but I have a 8 week rotation with 8 lists. Once I complete those 8 weeks, I start over.

Grocery List Week 1:

  • White rice
  • Salmon
  • 1 lb Asparagus
  • 3 bunches green onions
  • 1- 4 oz can diced green chilis
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 1/2 cups cubed cooked chicken breast meat
  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1/2 cup sour cream
  • 6 (12 inch) flour tortillas
  • 2 ½ cup shredded Cheddar cheese, divided
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 (15 ounce) can kidney beans, drained
  • 1 green bell pepper, chopped
  • 2 red bell pepper, chopped
  • 1 (10 ounce) package frozen corn kernels
  • cilantro
  • 1 red onion, chopped
  • 2 pounds ground beef
  • 5 white onion
  • Saltine crackers
  • 4 russet potatoes
  • 1 cup frozen green peas
  • 1 cup sliced carrots
  • 1/2 cup sliced celery
  • 2 (9 inch) unbaked pie crusts
  • 1 3/4 cups chicken broth
  • 12 ounces penne pasta
  • 1/2 pound portobello mushrooms, diced
  • 1 pound medium shrimp, peeled and deveined
  • 1 (15 ounce) jar Alfredo sauce
  • 1/2 cup grated Romano cheese
  • 1/2 cup cream
  • 1/4 cup chopped parsley
  • Butter lettuce
  • 2 teaspoons minced pickled ginger
  • 1 (8 ounce) can water chestnuts, drained and finely chopped

= 49 total items

Grocery List Week 2

  • Bakery Fresh French Bread 2 16 Oz
  • Kroger® Italian Style Bread Crumbs 1 15 oz
  • Kroger Sweetened Flaked Coconut 1 14 oz
  • Campbell’s Cream of Chicken Soup 2 10.75 oz
  • Kroger Quartered Artichoke Hearts in Brine 1 14 oz
  • Kroger Whole Peeled Tomatoes 2 28 Oz
  • Kroger Tomato Paste 1 6 Oz
    p$$t… Long Grain White Rice 1 5 Lb
  • Kroger Grated Parmesan Romano Cheese 1 8 Oz
  • Kroger Shredded Mozzarella Cheese 1 16 Oz
  • Philadelphia Original Cream Cheese Bar 1 8 oz
  • Pillsbury Grands! Southern Homestyle Buttermilk Biscuits 2 10.2 oz Kroger
  • Chopped Spinach 1 12 oz
  • Kroger Traditional Favorites Green Peas 1 12 oz
  • Mission Soft Taco Flour Tortillas 1 10 ct / 17.5 oz
  • Heritage Farm Chicken Breasts with Rib Meat Boneless & Skinless (5-6 1 per Pack) each
  • Heritage Farm Chicken Wings Bone In & Skin On (14-17 per Pack) 1 each
  • Private Selection Angus Beef Choice Flank Steak Value Pack (2 Steaks 1 per Pack) 1 each
  • Raw White Shrimp 21/25 per Pound 2 1 lb (Order by the Pound)
  • Kroger Tail Off Peeled & Deveined Large Cooked Shrimp 1 12 oz
  • Kroger Spaghetti 16 oz
  • Bell Pepper – Green – Large 1 ct
  • Onions – White 3 each
  • Peppers – Bell – Red 1 each
  • Onions – Green 1 1 ct
    Broccoli 1 1 lb

= 33 total items

Grocery List Week 3

  • Kroger® Italian Style Bread Crumbs 1 15 oz
  • Stonere Original Naan Rounds 1 12.7 oz
  • Krusteaz Southern Cornbread Bread and Mix 1 11.5 oz
  • Bush’s Best Chili Beans in Mild Sauce 3 16 oz
  • Bush’s Best Chili Kidney Beans Spicy Chili Sauce 1 16 oz
  • Kroger Beef Bouillon Cubes 1 3.25 oz
  • Kroger Cream Style Golden Corn 1 14.75 oz
  • Kroger Diced Tomato 2 28 Oz
  • Kroger Long Grain White Rice 1 32 Oz
  • Kroger Quartered Artichoke Hearts in Brine 1 14 oz
  • Kroger Sweet Whole Kernel Golden Corn 1 15.25 oz
  • Kroger Tomato Paste 1 6 Oz
  • Kroger Tomato Sauce 1 15 oz
  • Kroger Real Turkey Bacon Pieces 1 2.8 Oz
  • Mezzetta Hot Chili Peppers 1 16 oz
  • Chobani Original Plain Non-Fat Greek Yogurt 1 5.3 oz
  • Daisy Sour Cream 1 8 Oz
  • Kroger 100% Grated Parmesan Cheese 1 8 Oz
  • Kroger Heavy Whipping Cream 1 1 pt
  • Kroger Traditional Favorites Cut Green Beans 1 12 oz
  • Guerrero White Corn Tortillas 18 Count 1 16 Oz
  • Jennie-O Hot Italian Turkey Sausage 1 1.2 Lb Pkg.
  • Kroger Family Size Boneless & Skinless Tilapia Fillets 1 2 lb
  • Kroger Ground Beef 80% Lean 2 1 lb Roll
  • Wild Caught Pacific Cod Fillets 1 1 lb (Order by the Pound)
  • Heritage Farm Chicken Breasts with Rib Meat Boneless & Skinless (5-6 3 per Pack)
  • Barilla Pasta Fettuccine 1 1 lb
  • Bell Pepper – Green – Large 1 1 ct
  • Celery – Small 1 1 each
  • Dole Angel Hair Coleslaw 1 10 oz
  • Onions – Yellow 2 each
  • Peppers – Bell – Red 1 1 each
  • Private Selection Petite Red Potatoes 1 1.5 lb
  • Amy’s Organic Medium Chili 1 14.7 Fl Oz

= 41 total items

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Bread Pudding on a rainy day

Bread pudding

It’s 42 feels like 35 degrees Fahrenheit.

I’m cold.

The house is cold.

I just wanted ONE WEEK of perfect weather where I wouldn’t need the air conditioner or the heater. However, Dallas has other plans and decided to skip Fall and go right into Winter. Rainy cold days call for the oven to be on with something sweet cooking up.

I made a loaf of Amish White Bread the other day. We loved eating it with meatball sandwiches, and butter with jelly. The last of it was begging to be made into bread pudding.

Big, crusty, loaf of white bread. 

With a bread machine, this bread is super simple… just toss the ingredients in and let it do its thing.

If you have left overs, try out this bread pudding:

Bread Pudding II

Ingredients

  • 6 slices day-old bread
  • 2 tablespoons butter, melted
  • 1/2 cup raisins (optional- I substituted for semisweet chocolate chips)
  • 4 eggs, beaten
  • 2 cups milk
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
  3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
  4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

19k have made these Best Brownies

I love my Le Creuset dutch oven. I melted the butter in the pan, mixed these brownies up in the same pan, and then popped it into the oven. When they were done (25 min) I let the frosting melt on top. They stick on the bottom, but I scraped them up with a spoon and put them in a bowl while piping hot. Welcome to chocolate heaven. Words cannot express the love I have for these brownies.

According to allrecipes.com, 19k people have made these, and 8k people have reviewed these brownies.

19,000 people! That is a ton of perfectly chocolatey, rich brownies.

“These brownies always turn out!”

Ingredients

  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • Frosting:
  • 3 tablespoons butter, softened
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
  2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
  3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
  4. To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners’ sugar. Stir until smooth. Frost brownies while they are still warm.

best brownies

 

 

This is what the brownies look like right out of the oven before and after I put the frosting on- absolutely stunning right!?

16k people have made this five star chicken pot pie.

This was such an easy dinner. I thought I was being adventurous by making this for dinner on an average Thursday night. However, this chicken pot pie came together quickly and in only one pot and one pan. Less dishes is always a win in my recipe book!

What made me even more intrigued to make this was the number of people that have tried this recipe- 16k people, with 8k reviews averaging 5 stars at allrecipes.com! That’s a lot of successful chicken pot pies.

There was not a crumb left over. I was worried when I cut into it that it would be a soupy mess, but it held together perfectly. Yum.

“A delicious chicken pie made from scratch with carrots, peas and celery.”

Ingredients

  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Directions

  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

 

Make this cheeseball. Seriously.

Try this. Its dessert. It’s a cheeseball. It’s fantastic. This is the type of thing you bring to a friends house for a gathering or for Easter Brunch or make ahead for 1:30am trips to the fridge just for a quick sweet bite (or 30) that you will absolutely not regret.

It’s like a cheesecake wrapped in a hug of chocolate chips and sliced toasted almonds.

I served it with graham crackers. It’s perfect in all it’s buttery cream cheesy goodness. It would be fantastic with fresh strawberries too. The recipe can be viewed here or below:

Chocolate Chip Cheese Ball

Recipe By:Kim

“A sweet switch from the usual cheese ball. Serve with graham crackers or chocolate wafers.”

Ingredients

1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened

3/4 cup confectioners’ sugar

2 tablespoons brown sugar

1/4 teaspoon vanilla extract

3/4 cup miniature semisweet chocolate chips

3/4 cup finely chopped pecans

Directions

In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners’ sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.

Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.

Roll the cheese ball in finely chopped pecans before serving.