Delicious Chocolate Chip Cookies

Ingredients

2 1/4 cups all-purpose flour 1 teaspoon baking soda Fine salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3/4 cup packed light brown sugar 2/3 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract One 12-ounce bag semisweet chocolate chips

Directions

Position 2 racks in the center of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda and 1 teaspoon salt in a large bowl. Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the eggs, one at time, beating after each addition to incorporate. Beat in the vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips. Scoop 12 heaping tablespoons of dough about 2 inches apart onto each prepared baking sheet. Roll the dough into balls with slightly wet hands. Bake, rotating the cookie sheets from upper to lower racks halfway through, until golden but still soft in the center, 12 to 15 minutes (the longer the cook time, the crunchier the cookies). Let cool for a few minutes on the baking sheet, and then transfer to a rack to cool completely.

Let the baking sheets cool completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

Cannoli Tart Recipe

Ingredients:
FOR THE CRUST:

  • 2 cups Sifted Flour
  • ½ cups Plus 1 Tablespoon Sugar
  • ½ teaspoons Salt
  • 1 teaspoon Cinnamon
  • ⅓ cups Cold Butter
  • 1 whole Egg
  • 1 Tablespoon Milk

FOR THE FILLING:

  • 2-¼ cups Ricotta
  • 1 whole Egg
  • 2 teaspoons Sugar
  • 2 teaspoons Amaretto
  • ½ cups Chocolate Chips Or Chunks

Directions:

  1. For the crust: If using a food processor, add flour, sugar, salt and cinnamon and pulse a few times. Add butter, and pulse until butter and flour have formed pea-sized crumbles. Add egg and milk and pulse until a large ball is formed.
  2. If mixing by hand, in a bowl combine flour, sugar, salt and cinnamon. Whisk a few times to mix up. Cut in butter until the mixture forms pea-sized crumbles. With your hands, mix in egg and milk and knead into a ball.
  3. Place the dough ball in between 2 pieces of parchment paper. Roll dough out large enough to fit a deep dish pie pan or deep dish tart pan. Grease pan with butter or nonstick cooking spray. Gently place the dough into pan. Refrigerate while you make your filling and your oven is preheating.
  4. For the filling: In a food processor or mixer, blend ricotta, egg, sugar, and amaretto until just combined. Stir in chocolate chips. Pour into crust.
  5. Bake at 350ºF for around 25-35 minutes, or until your crust has slightly browned and the filling has puffed a bit. Serve cold or at room temp sprinkled with powdered sugar or drizzled with chocolate.

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