Perfect Chocolate Chip Cookies

1. These are the best Chocolate Chip Cookies ever! Pretty much fail proof too as far as I'm concerned since i've always had a struggle with chocolate chip cookies in the past being flat. I originally found the recipe here http://tastesbetterfromscratch.com/2015/02/perfect-chocolate-chip-cookies.html but like usual I adjust things or do it a little different so I rewrite the recipe some or make some comments that will hopefully help you in baking them! I also think this would be a good base recipe for other kinds of cookies or to add different things to as well. 
2. 
   
   
3. Chocolate Chip Cookies
4. Yields: 24 cookies
5. 
   
6. Ingredients:
7. 2 cups plus 2 Tbsp all-purpose flour
8. 1/2 tsp baking soda
9. 1/2 tsp salt
10. 1 1/2 sticks real unsalted butter, softened
11. 1 cup brown sugar
12. 1/2 cup granulated sugar
13. 1 large egg + 1 egg yolk
14. 2 tsp vanilla extract
15. 1 1/2 cups semi-sweet or milk chocolate chips

Directions:

1. Heat oven to 325 degrees F.
2. In a medium bowl mix together flour, salt, and baking soda..
3. Mix the butter and sugars together in the kitchen aid  until well blended. Add the egg, egg yolk, and vanilla. Mix in the dry ingredients until just combined. Stir in the chocolate chips. The dough will be soft.
4. Gently scoop dough into balls using a large cookie scoop and place on a cookie sheet. Bake for 13 minutes or until the bottoms are golden brown and the tops are slightly soft still. Leave the cookies to cool on the baking sheet for a few minutes and then transfer to a cooling rack to completely cool. Store in an airtight container.

Cauliflower Chowder

This soup is super yummy! It's basically just like a potato chowder but healthier so it's a great substitute! Even my husband and kids loved it. I always love me some good soup and this was definitely a good one. :)

Cauliflower Chowder

Ingredients:

2 tablespoons unsalted butter

2 cloved of garlic, minced

1 onion, diced

2 carrots, peeled and diced

2 stalks celery, diced

1/4 cup all- purpose flour

4 cups chicken broth

1 cup 2% milk

1 head cauliflower, roughly chopped

1 bay leaf

salt and pepper to taste

4 Slices bacon, diced

2 tablespoons chopped fresh parsley leaves

Directions: 

Preheat oven to 350. Prepare baking sheet with a sheet of parchment paper and cook bacon for about 15 minutes or until baked. Or cook on the skillet over medium high heat for about 6-8 minutes. Transfer to a paper towel-lined plate, set aside to cool. 

Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes.

Stir in flour until lightly browned, about 1 minute. Gradually stir in chicken broth and milk and cook, stirring constantly, until slightly thickened, about 3-4 minutes.

Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes. Season with salt and pepper, to taste. If the chowder is too thick, add more milk until desired consistency is reached. I didn't have a problem with this though so it should be fine.

Serve immediately and garnish with fresh parsley and bacon! Mmmm Mmmm Mmmm