You must be logged in to post a review.
Gourmet bakery-style natural chocolate chip cookies!
Preheat oven to 375 F.
In the bowl of an electric mixer, combine the melted butter with the sugar and powdered honey and mix until combined. Add the baking soda, baking powder, cornstarch and extracts and mix until combined. Add the eggs and egg yolk, one at a time until combined.
Add the flour about a cup at a time, as well as the chocolate chips. Mix until just combined. The dough should be smooth and soft and a little shiny, but it will also be sticky! Add an extra tablespoon or two of flour to the dough if needed.
Scoop out cookies with a small ice cream scoop and place on parchment lined baking sheets. Leave about 2 inches between each scoop to allow for spreading. Bake at 375 F for 7-8 minutes for smaller cookies (small cookie scoop) or 9-11 minutes for larger cookies (large ice cream scoop). Remove from oven and set on a rack until cooled.
Store cookies in an airtight container at room temperature or freeze for up to up to three weeks. These may last longer, but they never make it past week three at my house.
Depending on your cookie sizes, dough can yield between 45-60 cookies.
Totally filling. I mean, one whole squash and 2 little eggs will easily feed 2. Also, the ingredients are so simple—this dish uses things we all have (or can easily get). Easy to fill and less messy than the other stuffed dishes! Sometimes my rice/quinoa/meat stuffed veggies end up spilling out and making giant messes. This sits wonderfully inside the acorn squash center and bakes just perfectly!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!