Kristin’s Chocolate Chip Cookie Recipe

I reluctantly share this post with the hope that all my Greek friends will still let me make these for them now that they have this recipe 🙂 and can make them at home.

chocolate chip cookie recipe

I had a standard family recipe that I tried to use here in Greece, but the results were never the same as the cookies back in the States, so I worked out this recipe, which I now like even better. Sorry Mom! My mom does have the consolation, however, that her recipe was the one I used to steal my husband’s heart. Yes, cookies stole his heart. My children and I call him the Cookie Monster.

Without further delay, here is my recipe for American style Chocolate Chip Cookies in European measurements.

Chocolate Chip Cookie Recipe_2

Kristin’s Chocolate Chip Cookie Recipe

Ingredients –

-113 grams Butter (left out of the fridge to soften)

-150 grams Brown Sugar

-170 grams Granulated Sugar

-2 Eggs

-1 teaspoon Vanilla Extract

-1 teaspoon Salt

-1 teaspoon Baking Soda

-2 teaspoons Baking Powder

-420 grams All-Purpose Flour

-200 grams Plain Chocolate Bars cut up into small pieces

Directions –

1. Preheat your oven to 180 degrees C (or 360 degrees F). If you have a fan option, use the fan (convection), because your cookies will turn out with a slightly crispy outside.

2. Cream butter until thoroughly smooth. You can do this in a stand mixer, with a hand mixer, or if you are old fashioned, a big fork.

3. Mix in both the brown and granulated sugar. Stir together well.

4. Add the 2 eggs and vanilla extract, mix again until all ingredients are combined well.

5. Add the baking soda, baking powder, and salt into flour and mix well. Add the flour mixture in three separate scoops. Mix after adding each scoop so that everything is mixed thoroughly.

6. Add chocolate chunks, mix again. By this point you should avoid using your hand mixer as the chocolate chunks make this pretty difficult to mix. This is great work out for your arms, though.

7. Use a medium sized spoon to scoop out individual cookies. You can plop them right onto your sheet pan (covered with parchment paper or a silpat), or you can roll them in your hands first then smash them down to make them look more finished. If you are going to roll them, it is easier if you put the dough in the refrigerator for 30 minutes first so it gets firm. Either way they will taste delicious. Leave about 5 cm between each cookie because they expand a little when they bake. I can usually fit 16 on a sheet.

8. Bake for 7 minutes (or 8 if you are not using a convection oven). Once you pull them out of the oven it is best to use a spatula to transfer them to a cooling rack, but if you can skip this step for simplicity’s sake. Although they don’t stay as crispy on the edges if you don’t cool them on the rack.

9. Repeat until you have baked all your cookie dough.

Enjoy!

You can also make this dough ahead of time and store it wrapped in plastic in the refrigerator for up to 3 days safely.

Fudgy Brownies Recipe

I have been sick (again) so I haven’t really been in the state to update the podcast, but I thought it would be a shame to leave all my readers empty handed during Christmas. So today I wanted to share this brownie recipe with you. After many attempts to make a perfect fudgy brownie recipe, this is the one that finally made my husband ask me to make brownies again, and he just made them for me last night for my birthday.

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This recipe uses plenty of chocolate!
This recipe uses plenty of chocolate!

This one bowl batch of brownies is easy to prepare, transport, and delicious to eat. It makes 9 medium sized brownies, and can be easily doubled if you need more than that. If you double the recipe, make sure to use a larger pan.

60 grams milk chocolate

60 grams dark chocolate

(or you can use 120 grams of kouverta/semi-sweet chocolate)

115 (1/2 cup) grams butter

90 grams (3/4 cup) flour

200 grams (1 cup) granulated white sugar

1 tsp salt

1 teaspoon vanilla extract

1 Tbsp cocoa powder

2 medium eggs

Preheat your oven to 325 F (165 C) on the convection bake setting.

Cut the butter into small pieces and melt the butter and chocolate together in the microwave on low, or on the stovetop on a low heat.

Mix all the ingredients together in a bowl including the melted chocolate and butter mixture. Stir the flour in last.

To prepare your 8×8 inch pan, rub butter or oil on every inch of the pan with a paper towel, put a few teaspoons of flour into the pan and shake the pan around to distribute the flour as a thin layer all over the pan. Or you could use parchment paper to line the pan, or a teflon non stick oven liner (they are black and can be found at any Lidl during the month of November or you can purchase one on Amazon here).

You will bake them for 15 minutes on convection to get the top crispy and then switch it to normal bake for 15 minutes so the brownies don’t get over baked. Bake for 20 minutes on convection and 17 on normal if you double the recipe.

This recipe is perfect for having a few ladies or gents over for fellowship. Make sure you allow it to cool completely before you eat it, the longer you wait the better it will taste.

Sincerely adorned,

Kristin

Old Fashioned Tomato Sauce Recipe

Here is what everything looks like when you first put it into the pot.
Here is what everything looks like when you first put it into the pot.

Tomato sauce is one of the most versatile foods you could possibly make. It can be used on pizza, in pasta, as a base for soup, or to make enchilada sauce. It is extremely affordable, healthy, and delicious. It takes a few minutes to prep and a few hours to cook while you do something else around the house. I usually make a double batch and keep an extra jar in the refrigerator for the night I don’t have dinner planned out. I like to use fresh tomatoes because I find canned ones are too expensive. Plus it is worth the few extra hours of cooking to have something made from scratch. Your taste buds will attest to this fact. Without further ado here is my old fashioned tomato sauce recipe.

Ingredients

1 and 1/2 heads of garlic, split into cloves and peeled

2 Tbsp olive oil

1 Kilogram (2.2 lbs) tomatoes (about 10 medium tomatoes)

1 and 1/2 Tbsp salt

1 and 1/2 Tbsp paprika

1/2 tsp fresh ground pepper

1/2 tsp favorite hot sauce (optional, but yummy)

Add 2 tablespoons of olive oil to a large pan and simmer peeled garlic cloves on low until browned on all sides.

Cut the stems off of the tomatoes and throw all the tomatoes into the pot.

Add your seasonings.

Cook on medium heat for 20 minutes until the liquid starts to come out of the tomatoes.

Adjust heat to the low setting and cook for 3 to 4 hours, stirring occasionally.

Blend in blender or with immersion mixer and use for whatever you like. You can also strain the sauce before you use it if you want it to be smooth.

You can adjust the seasonings to your personal preference. I use a little less salt than most would because I struggle with high blood pressure. We use this sauce for many different things, but our favorite thing to make with it is pizza.