Friday, December 18, 2009

Soul Food, Comfort Food

Lately, I've been making a lot of dishes that I refer to as soul food or cajun goulash (even though it's not really goulash because it lacks pasta and the consistency it really more like that of a hash). I've been cooking it with ground beef or ground venison, and it really is delightful on a cold day. My husband has been hitting the books pretty hard lately, so he really loves coming home to satisfying comfort food.

Here's what I do:

I cook about a cup of long grain rice in two cups of beef broth for 20 minutes.

Meanwhile, I brown a pound of ground meat in a large saucepan. It's seasoned with salt, garlic powder, and pepper. Spices that could make it more of a cajun dish would be a little cayenne, paprika, and chili powder. If I'm cooking with venison, I put a little olive oil in the pan to keep it from sticking. After it's browned, I'll deglaze the pan a little with some red wine or beer, whatever is handy. Then, I like to add diced red potatoes, a chopped white or yellow onion, a about half a head of diced garlic. The last time I made this dish, I used half of a chopped green bell pepper because it was in the fridge. I also add one can of diced tomatoes, if the tomatoes are already seasoned, all the better. This dish can handle lots of flavors. I also sometimes add a can of green chiles. Then, I add one or two diced chipotle peppers. I've found the smokiness of chipotle really compliments the flavor of deer meat.

Once my potatoes are tender, I add the rice to the saucepan and mix everything together. Dishes like these are really great on a cold and rainy day.

Tuesday, December 8, 2009

Chocolate Chip Mini Muffins

These little muffins are practically instant gratification because they bake so quickly. Also, you don't have to feel badly about indulging in more than a few because they contain whole wheat flour. Eat up!


1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1/3 cup oil

1 egg

1 cup semi sweet chocolate chips


Heat oven to 400 degrees. Grease the bottom of a mini muffin tray. In a medium bowl, combine flours, sugar, baking powder, and salt; mix well. In a small bowl, mix milk, oil, and egg; beat well. Add wet ingredient and chocolate chips to the dry ingredients and stir until moistened. The batter will be lumpy. Evenly divide the batter between the greased muffin cups and bake for 8 to 10 minutes. Cool for 1 minute, then enjoy!

Asian Honey Mustard Salmon on Spinach and Mushrooms


6 to 8 oz salmon cut into two fillets

salt and pepper

5 tablespoons creole mustard

2 tablespoons honey

2 tablespoons soy

1 white onion sliced

3 tablespoons sesame oil

1 package clean sliced mushrooms

1 head garlic minced

1 bag of pre-washed baby spinach (or boc choy, which is a nice substitute)

1 tablespoon salt and pepper

1 tablespoon ginger

2 tablespoons soy


For the salmon, pat dry and massage in salt and pepper. In a small mixing bowl, combine creole mustard, honey, and soy. Place in a bag with salmon and marinate for half an hour.

Cook on 450 degrees 20 to 30 minutes in a baking pan coated with a little olive oil. Make sure the salmon is well coated with the marinade.

In a large saucepan, saute sliced white onion in sesame oil. Then, add and saute mushrooms, garlic, and spinach, with salt, pepper, ginger, and soy. Cover and cook until the spinach has cooked down.

Serve salmon on top of spinach. Enjoy!

Monday, December 7, 2009

Perfect Pie Crust

This is Martha's recipe. "Martha who?" You know who! The Martha. I'm not always thrilled with everything I sample from her baking handbook. The recipes tend to have a superfluous number of steps; however, I am positively delighted with this pie crust. The filling for the apple pie shown definitely requires some work, and I'm sure I'll revisit it at a later date. In the meantime, enjoy this crust for sweet and savory dishes. I used the crust for a meat pie, and it was superb!


2 1/2 cups all-purpose flour

1 teaspoon salt

2 sticks unsalted butter, cold, cut into small pieces

1/4 cup ice water, plus more if needed

In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles course crumbs with some larger pieces remaining, about 10 seconds.

With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn our the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

Makes enough dough for one double-crust or two single 9 inch pies.

Thursday, November 26, 2009

Shrimp 'n' Grits

Move over Bobby Flay! My husband has been working on perfecting his version of this dish ever since he saw Flay compete with a Georgian on Throw Down. This is one of the most delicious things you will ever eat. Seriously.


6 slices of bacon
1 lb peeled shrimp
6 cloves of garlic, chopped
1 1/2 teaspoon black pepper
1/4 teaspoon dry mustard
3/4 teaspoon garlic salt
1/2 teaspoon paprika
1/2 cup chardonnay
1/2 cup seafood stock
1/4 cup heavy whipping cream

2 servings of instant grits, preparing as directed on package with exchanging half the water with seafood stock
1 cup grated parmesan
1 stick butter
1/2 cup heavy whipping cream
1 teaspoon garlic salt
1 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper

chopped chives, for flavor and garnish

Fry bacon in large saucepan; remove and add shrimp and seasonings. After 1.5 minutes, add garlic. Once shrimp are cooked, remove from pan. With heat on high, deglaze with wine and stock. Frequently stir contents of the pan until cooked down. Turn heat to low and stir in cream.

Cook grits. Whisk in butter until well incorporated. Then, continue to whisk in additional ingredients: parmesan, whipping cream, and seasonings.

Serve shrimp on top of grits. Top with sauce, chopped chives, and crumbled bacon.


Wednesday, November 18, 2009

Double Chocolate Chip Cookies

I think I make these cookies more than any other, which makes it odd that I haven't blogged about them yet. Then I realized, I couldn't blog about them earlier because they always disappeared too quickly to be photographed. They are truly delightful, and I am proud to say that it is a recipe that I perfected myself. Please enjoy!

1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
1/2 cup firmly packed brown sugar
1 egg
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla extract
12 oz milk chocolate chips


Cream butter and shortening; gradually add sugars, beating well at medium speed of an electric mixer. Add egg; beat well.

Combine flour, soda, salt, and cocoa powder; add to creamed mixture, mixing well. Stir in vanilla. Stir in chocolate chips.

Drop dough by 2 tablespoons, 3 inches apart, onto a cookie sheet. Bake at 350 degrees for 12 to 14 minutes. Eat warm or wait until cool.

Thursday, November 5, 2009

Red Bell Peppers Stuffed With Venison and Chorizo

This dish is a pleasing combination of gourmet preparation with southwestern flavors and the satisfaction of comfort food. If you don't have access to venison, you could use beef; however, if you do have venison on hand, this is a great way to showcase the delightful flavor of deer meat. (Note: This recipe is very hot. If you wish to make it less spicy, omit one or two chipotle peppers. Unfortunately, you'll also be omitting some of the great smoked flavor the chipotles provide.)
For venison preparation:
8 oz. venison steak
6 cloves garlic, diced
4 to 5 tablespoons olive oil
1/2 750 ml bottle red wine
2 tablespoons fresh cilantro, chopped
1 cup water
For peppers:
4 red bell peppers, cored
3 chipotle peppers in adobo sauce, diced
4 oz. sliced mushrooms
1 link chorizo sausage, diced
1 15 oz. can diced tomatoes
6 green onions, chopped
3 to 4 tablespoons cilantro, chopped
1/2 cup long grain rice
1/2 cup water
1/2 venison stock
2 tablespoons butter
2 teaspoons salt
4 oz. pepper jack cheese


Heat 3 to 4 tablespoons of olive oil on medium high heat in a stock pot. Meanwhile, in a small bowl, mix 1 to 2 tablespoons of olive oil with 2 tablespoons of chopped cilantro and 6 cloves of diced garlic. Coat venison with the olive oil mixture; then, sear venison on all sides in the heated oil. Add wine and water, bring to a boil, then cover and simmer on low heat for approximately 2 hours.

Once venison is cooked, set aside and combine 1/2 cup venison stock with 1/2 cup of water, and 1/2 cup of rice in a small sauce pan. Bring to a boil, then cover and simmer on low for 20 minutes.

While the rice cooks, begin cooking the diced chorizo in a large sauce pan on medium heat. Once cooked, remove the chorizo and deglaze the pan with a splash of red wine. Melt two tablespoons of butter on medium heat, then add and saute mushrooms. Next, add chopped green onions and cook for a couple of minutes before adding 1 can of diced tomatoes and diced chipotles. Then, add cooked rice, cooked diced venison, and cooked chorizo. Mix contents of the sauce pan well, adding 2 teaspoons of salt, then add 3 to 4 tablespoons chopped cilantro.

Fill the hallowed bell peppers with the stuffing and top with about 1 oz. of pepper jack cheese per pepper. Roast peppers in the oven for 15 to 20 minutes at 450 degrees F.

Tuesday, November 3, 2009

Bacon Wrapped Stuffed Chicken Breasts

This dish is something I was call idiot-proof-delicious. Anytime to take something as versitile as a chicken breast, fill it with tasty items, and wrap it in bacon, you know it's going to turn out well. How could it not?

3 boneless skinless chicken breasts, butterflied and pounded out for stuffing
6 slices bacon
6 stalks asparagus
2 to 3 oz. feta
1 1/2 to 2 tablespoons fresh parsley, chopped
1 tablespoon dried basil (fresh basil would be a desirable alternative, if you have it)
4 to 5 tablespoons olive oil
6 sun dried tomatoes preserved in olive oil, sliced into strips
1/4 cup pecans, chopped
1 small shallot, diced

Blanch asparagus in boiling water until it becomes richly green in pigment, then shock in an ice bath. Prepare filling in a small bowl. Mix feta, basil, parsley, shallots, and pecans with a tablespoon of olive oil. Lightly salt and pepper the butterflied chicken breasts. Place blanched asparagus, two per chicken breast, in the center, or what would be the spine if it were a book, of butterflied chicken breasts. Next, layer strips of sun dried tomatoes, two per chicken breast, on top of asparagus, then evenly distribute feta mixture on top of the asparagus and tomatoes. Close the chicken breasts like book and wrap with bacon. Fasten the breasts and bacon into place with three toothpicks.
Heat a large frying pan with 3 to 4 tablespoons of olive oil on medium to high heat. When the oil is hot (a drop of water makes it pop) begin searing the chicken breasts. Sear breasts on all sides. Cook time is approximated 20 to 25 minutes, once the exterior is nicely browned and the bacon is crispy all over, the breast should be cook through.

Friday, October 30, 2009

Rolled Sugar Cookies and Buttery Decorator Icing

I think it's nice for every baker to have a simple iced sugar cookie in her arsenal. This recipe originally called for 1 cup of butter, but I've found that by substituting 1/2 a cup of butter for shortening, I get cookie dough that is a bit more pliable than the original. Thus, I have fewer cookies that may break during the rolling and handling process.


1 cup sugar
1/2 cup butter, softened
1/2 cup shortening, room temperature
3 tablespoons milk
1 teaspoon vanilla
1 egg
3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt

1/2 cup butter, softened
1/4 cup shortening, room temperature
1 teaspoon vanilla
1/8 teaspoon salt
4 cups powdered sugar
2 to 4 tablespoons milk


In a large bowl, combine cup sugar, butter, shortening, milk, vanilla, and egg; blend well. Add flour, baking powder, and salt, mix well. Cover in plastic and refrigerate one hour for easier handling, or cool in the freezer for ten to fifteen minutes.

Heat oven to 400 degrees F. On a floured surface, roll out 1/3 of dough at a time to 1/8 inch thickness. Cut dough with a floured cookie cutter and place 1 inch apart on ungreased cookie sheets. Bake 5 to 9 minutes or until edges are goldened. Quickly remove from cookie sheet and allow to cool before decorating.

While cooling, prepare the icing in a large bowl. Beat butter and shortening until light and fluffy. Add vanilla and salt; mix well. Add powdered sugar one cup at a time, beating well after each addition. Beat in enough milk at high speed until light and fluffy and of desire spreading consistency. Food coloring can be added to the icing for additional decorating detail.
Frost cookies and enjoy!

Monday, October 26, 2009

Creole Barbecue Shrimp

I wish I could take credit for this delightfully delicious dish; however, it was 100% Zach (my husband). When you see some of the ingredients, butter, cream, shrimp . . . more butter, you'll say, "yeah . . . how could that not taste good?" Be sure to have plenty of french bread to sop up all the exquisite buttery broth. (note: This dish is not actually barbecued, but for some reason, in this part of the country, they call a dish like this barbecue shrimp.)

Creole Barbecued Shrimp
2 lbs head on shrimp, heads and shells removed and set aside
1 ¼ small onion, finely chopped
1 large head garlic, ¾ chopped, ¼ diced
2 sticks butter
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
½ pint heavy whipping cream
½ 750 ml bottle of chardonnay
1 quartered lemon
(note: use spice amounts at own discretion, these are just approximations)
1 ½ teaspoons cayenne pepper
1 ½ teaspoons thyme
1 ½ tablespoons paprika
1 ½ teaspoons ground mustard
1 ½ tablespoons salt
1 ½ tablespoons pepper
1 ½ teaspoons chili powder

In a large sauce pan on medium heat, sauté 1 small onion and ¾ head of garlic in 1 stick of butter and 2 tablespoons of olive oil. Once tender, add quartered lemon, heads and tails of shrimp, ½ bottle of chardonnay, ½ pint cream, ½ stick butter, 2 tablespoons Worcestershire sauce, 1 tablespoon hot sauce, 1 teaspoon cayenne, 1 teaspoon thyme, 1 tablespoon paprika, 1 teaspoon ground mustard, 1 tablespoon salt, 1 tablespoon pepper, 1 teaspoon chili powder. Cover and simmer 30 to 45 minutes. Strain contents of pan in to a large bowl. Set broth to the side and discard head, shell, lemons, etc.
In the same large sauce pan, melt ½ stick butter and sauté ¼ chopped onion and ¼ diced head of garlic. Add shrimp and remaining seasoning, ½ teaspoon cayenne, ½ teaspoon thyme, etc. Then, return broth to the pan and cook 1 or 2 minutes, just until the shrimp turn pink, don’t overcook the crustaceans!
Serve in a bowl with French bread and garnish with chives and parsley.

Tuesday, October 20, 2009

White Chocolate Cheesecake with Raspberry Sauce

When I was in high school, every year Spanish club would sell white chocolate daisies filled with raspberry. It became an instant favorite of mine, and these two flavors are only better with cheesecake. Something that's really great about this particular cheesecake is the way the white chocolate simply enhances the flavor of the cheesecake. If you didn't tell someone that it contained white chocolate, he or she may not even realize it's there. The taster would just be stuck wondering why this cheesecake is so delicious and different from other cheesecakes.


1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted

8 ounces fine-quality white chocolate
4 (8-ounce) packages cream cheese, softened
1/2 cup plus 2 tablespoons sugar
4 whole large eggs
2 large egg yolks
2 tablespoons all-purpose flour
1 teaspoon vanilla

raspberry sauce
1 cup of fresh raspberries
1 cup sugar
1 cup water
1 teaspoon lemon vest

2 oz. shaved semi-sweet chocolate

For the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch spring form pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides.

Preheat oven to 350

Melt white chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat. Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition. Beat in flour and vanilla until just combined, then slowly add melted white chocolate, beating until filling is well combined.

Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes. Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack. (Cake will continue to set as it cools.)

Once the cake has cooled or has been chilled for serving, add the raspberry sauce ingredients to a small saucepan and cook over medium heat for approximately 10 minutes or until the raspberries are broken down. Remove from heat and allow a few minutes to cool. Cake can be served at room temperature or chilled. Pour raspberry sauce over cake slices and top with shaved semi-sweet chocolate before serving.

(note: cake can be made and chilled three days before serving)

Wednesday, October 14, 2009

Salmon and Potatoes with Agrodolce Sauce

This dish is simple and fairly quick, but it has a very gourmet feel.

4 6oz salmon fillets with skin
1 large red onion cut into 8 wedges
5 or 6 small red potatoes, quartered
2/3 cup balsamic vinegar
1 teaspoon sugar
2 teaspoon fresh chopped rosemary
2 teaspoon salt
2 teaspoon pepper
1 tablespoon unsalted butter
About 3 tablespoons of olive oil


Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then add potatoes seasoned with 1 teaspoon rosemary, 1 teaspoon salt, and 1 teaspoon pepper. Cook potatoes for about 10 to 15 minutes before adding onion. Continue to cook until onions are crisp-tender, about 6 to 8 minutes. Stir in vinegar, sugar, and a little salt, cook until sauce is syrupy, about 2 minutes. Remove from heat and stir in butter.

Meanwhile, heat 1 tablespoon of olive oil in nonstick skillet over medium heat until hot. Sprinkle salmon with remaining salt, pepper, and rosemary, then cook, skin side up for about 12 minutes. Turn fish over and cook until just cooked through, about 3 minutes more.

In the picture, I have the onions and potatoes served on top of the fish. But for a prettier presentation, spoon potatoes and onions with sauce onto plates and top with salmon. Don't forget to remove the skin before serving!

Suggestion: Start cooking salmon after you've begun cooking the potatoes.

Cocoa Leche Bars

They're not brownies, they're not cake, but they're somewhere in between. These bars have a chocolaty milky flavor, and it doesn't get better than pairing chocolate and milk. Chocolate and milk were simply meant to be together. I've always wondered why God didn't make a cow that produced chocolate milk . . . I guess he left us a few things to figure out for ourselves so we could feel creative, like Him. Anyway! Here's the recipe:

1 ¼ cup granulated sugar
½ cup butter, softened
½ cup shortening
2/3 cup unsweetened baking cocoa
2 extra large eggs
2 teaspoons vanilla
½ teaspoon salt
1 ¼ cup all purpose flour
5 fl oz can evaporated milk
1/3 cup dark cocoa (I prefer using dark chocolate cocoa in this icing, but using regular unsweetened cocoa works as well.)
4 Tablespoons butter, melted
1 cup powdered sugar
4 Tablespoons milk
Preheat oven to 375.
In a large bowl, combine sugar, butter, shortening, cocoa eggs, vanilla, and salt. Blend ingredients until smooth. Then, alternate adding flour ¼ a cup at a time and evaporated milk; blend well.
Once mixed, pour into a greased 13x9 inch pan. Bake for 20 to 25 minutes.
Meanwhile, mix 1/3 cup cocoa and melted butter. Then, alternate adding powdered sugar and milk while mixing.
Once bars are finished baking, allow about 10 minutes to cool before frosting. The frosting will melt over the bars and firm once they cool. The bars can be served warm or at room temperature (I prefer warm, while the frosting is still gooey).

Wednesday, October 7, 2009

My Italian Meatloaf

Meatloaf is such a delightful meal because it's delicious and easy. You take ground meat and add a bunch of great flavors, stick it in the oven, and "BAM!" you've got a tasty dinner.

1 lb ground beef
1 small onion, chopped
6 cloves of garlic, chopped
1/4 cup teriyaki sauce
1/2 cup Worcestershire sauce
1/4 cup ketchup
1/2 tablespoon salt
1/2 tablespoon garlic salt
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1/2 cup Italian style bread crumbs
1 cup shredded Parmesan
1/2 tablespoon Italian seasoning or fresh herbs, like rosemary, basil, and oregano, if you have them.
1 egg


Preheat the oven to 425 degrees F.

Combine all ingredients in a large bowl. Using hands, mix the ingredients well. Then, form into a loaf and place in a large baking pan.

Bake the loaf for about 45 minutes. Enjoy!

Monday, October 5, 2009

White & Semi Sweet Chocolate-Butterscotch Cookies

This cookie has a delightful dough, reminiscent of butterscotch. The combinations of white and semi sweet chocolate compliments the dough flavor very well.

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsalted butter, softened
3/4 cup vegetable shortening, room temperature
1 1/4 cups packed brown sugar
1 large egg
1 tablespoon vanilla extract
4 ounces white chocolate, chopped
4 ounces semi sweet chocolate, chopped

Preheat oven to 350 degrees F.

In a large bowl, combine butter, shortening, and sugar. Beat at a medium speed, until light and fluffy. Beat in egg and vanilla. Add flour, baking soda, and salt. Mix all ingredients well; then, stir in chopped chocolates.

Drop about 2 tablespoons of dough at a time about 2 inches apart on baking sheet. Bake until lightly golden brown around the edges, about 15 minutes.

Makes about 2 dozen cookies. Enjoy!

Wednesday, September 30, 2009

Presto Change-o . . .

Pot roast! Taking a tough cut of meat and turning it into a delightful, melt-in-your-mouth dinner is almost magic. At least, it makes me feel like a magician in the kitchen.

I don't believe that a pot roast is one of those types of food that necessarily requires a recipe, so I'm not giving one. I'll dwell more on the process.

I finely chop several cloves of garlic and add them to about half a cup of olive oil. Then, I add Italian herbs to that mixture. These herbs consist of rosemary, basil, oregano, and you can use anything else that suits your fancy. I massage the olive oil, herb, and garlic mixture onto the meat. I also salt and pepper the meat (I prefer on using garlic salt). I put about 1/4 cup of olive oil in a stock pot and heat it up nice and hot on a high setting. If a sprinkle of water makes the oil pop, I know it's ready. I sear b about both sides of my meat. Then, I pour about 1/2 a bottle of wine into the pot, bring it to a boil, cover it, set it to low, and let it simmer for 2 to 3 hours.

During this long period of cooking, the metamorphosis takes place. The tough steak turns into meats so tender, your fork breaks it apart like softened butter.

After this initial cooking period, I add vegetables. Chopped potatoes, carrots, green beans, whatever you feel like adding will work. Tomatoes would be nice. There are so many possibilities at this point. You can add more liquid. Beef stock or water, maybe more wine, but be sure to add more seasoning. I like using crushed red pepper flakes because of the nice heat that they add to a dish. If you want to thicken your broth, you can mix a little starch and water, then pour that in. Mixing the starch with liquid before putting it in the pot is not necessary, but it will ensure that it won't clump up.

After I've added what I like, I let everything cook covered on low heat for an hour longer. The vegetables become tender and the flavors marry.

I serve the roast in a bowl over white rice. A dash of Louisiana hot sauce works well as a condiment for this dish.

One thing is certain, everyone who eats this dish will love it and feel the love in it. It's magical!

Tuesday, September 29, 2009

Cookie Cake!

So chewy, so melt-in-your-mouth, so perfect . . . so cookie cake! It always merits an exclamation point!

This recipe for cookie cake is positively the best I have found. It has a fantastic flavor (the dough is also one of the tastiest) and a perfect moist and chewy cookie texture. Just don't over bake it!

With this recipe, I only bake it for 20 minutes, then it comes right out of the oven! If it stays in the oven longer than that, it loses it's fabulous texture. You've been warned!

2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 1/2 cups semisweet chocolate chips

Preheat the oven to 375 degrees F. Greased 9x13 inch pan.
In a large bowl, cream butter and sugars. Add the eggs, beating well after the addition of each.
In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in chocolate chips. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, about 20 minutes. Cool completely before decorating, if desired. Enjoy!