Healthy Mediterranean Cooking at Home

 MakeTraditional Italian American Sunday “Gravy” Sauce For Christmas Dinner

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The Meat

The Sauce Ingredients

The Sauce Ingredients

  • 1 tablespoon olive oil
  • 1 pound sweet Italian fennel sausage, cut into links
  • 11 to 12 ounces boneless pork ribs
  • Meatballs, recipe below
  • Braciole, recipe below
  • 3 (26-ounce) containers of Italian chopped tomatoes, without salt or sugar, added
  • 2 (26-ounce) containers of Italian crushed tomatoes, without salt or sugar, added
  • 2-6 ounce cans of tomato paste
  • Water
  • 3 whole garlic cloves, minced
  • 1 large yellow onion, diced
  • 1 teaspoon crushed red pepper
  • 1 bay leaf
  • 2 tablespoons dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon each salt and black pepper
  • 1/2 cup chopped fresh flat-leaf parsley

Meatballs

  • 1 pound grass-fed ground beef
  • 1 pound pasture-raised ground pork
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup dried Italian seasoned bread crumbs
  • 1/2 cup water
  • 1/3 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup chopped fresh, flat-leaf parsley
  • 2 large eggs, lightly beaten
  • 1 teaspoon each salt and black pepper

Braciole

  • 1 pound beef top round, flank steak or strip steak, pounded thin
  • 2 teaspoons olive oil
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon chopped shallots
  • 1/2 cup dried Italian seasoned bread crumbs
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1 large clove garlic chopped finely
  • Salt and Pepper to taste
  • String (butcher’s twine) to secure the rolls

Pasta

  • 1 pound of pasta
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 7-8 fresh basil leaves, thinly sliced

To make the Braciola:

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Lay the meat out on aboard. Pound with a mallet to thin the meat. Cut the meat into 5-6” slices.

In a small bowl combine the olive oil, chopped parsley, shallots, bread crumbs, cheese, garlic, pignoli, if using, and salt and pepper to taste.

Sprinkle the mixture evenly over the beef rolls. Fold in the sides over the filling of each roll. Roll up each slice and secure it with kitchen string.

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Preheat the oven to 375 degrees F. Line two baking sheets with aluminum foil (for easy clean up) and coat them with olive oil cooking spray. Place the sausage links on one baking sheet. The second baking pan is for the meatballs.

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In a large, heavy pot over medium-low heat, warm 1 tablespoon olive oil and add the boneless pork ribs. Cook 4 to 5 minutes on each side or until browned all over. Place on a clean plate.

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Add the Braciola and brown them on all sides. Transfer to the plate with the pork and cover with foil to keep warm.

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Add the onion and garlic to the pot and cook 3 to 5 minutes, until softened. Add the tomato paste. Fill the empty paste cans with water and add to the pot. Stir into the onions and let cook for 2 or 3 minutes.

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Pour in all the tomatoes and fill one tomato container with water and add it to the pot. Add the seasonings (crushed red pepper – parsley), the pork ribs, and the sausage. Bring to a boil; reduce to a low simmer and cook for about 1 hour, stirring occasionally.

Add the cooked meatballs and Braciola to the gravy, after it has simmered for one hour. Simmer for an additional 3 to 4 hours (if you want it thick and rich). Stir in the fresh basil just before adding the gravy to the pasta.

In the meantime, cook the pasta in salted water until al dente. Once cooked, drain and add the gravy. Sprinkle with grated Parmigiano-Reggiano. Serve the meat on a big platter, so diners can choose what they want.

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Add the water to the bread crumbs, mix well, and let sit for a few minutes. Place the meat in a large bowl. Add the onion, garlic, cheese, and parsley to the meat. In a small bowl, beat the egg with salt and pepper and add to the meat mixture. Add the moistened bread crumbs. Mix the ingredients with your hands until the consistency is moist and the meat holds together well. Using your hands, roll the meatballs into 1 1/2-inch ball. Two pounds of meat should make about 18 to 20 meatballs. Place the meatballs on the foil-lined baking sheet.

Bake for about 20 minutes, or until browned, turning them over after 10 minutes. Cover and keep warm.

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Place the pan of sausage links in the oven at the same time and bake the sausage until browned. Turn over halfway through baking. Add the sausage to the gravy when the pork ribs are added.


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Servethesauceandmeatwithyourfavoritepasta.

Chicken Cordon Bleu For Dinner

Chicken Cordon Bleu

2 servings

Ingredients

4 slicesSwiss, Gruyère or Italian Fontina cheese or a combination
2 slices deli ham
2 teaspoons
Freshly ground pepper to taste
2 boneless, skinless chicken breast cutlets
1 egg
¼ cup All-purpose flour
1/2 cup plain dry breadcrumbs
2 tablespoons butter

Directions

Preheat oven to 425°F.
Pound chicken cutlets thin.
Place a slice of cheese, a folded slice of ham, and another slice of cheese on one half of the cutlet, fold the other side of the cutlet over the filling.
Press the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
Lightly beat egg with a teaspoon of water in a medium bowl. Place breadcrumbs and flour in separate shallow dishes. Hold each chicken breast half together and dip in flour, egg then dredge in breadcrumbs. (Discard leftovers.)
Heat oil in an ovenproof nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned side up, on the prepared baking sheet. Bake, until the chicken is no longer pink in the center or until an instant-read thermometer, registers 165°F, about 20 minutes.

Broccoli with Quick Lemon Sauce

Ingredients For two servings

1 large stalk of raw broccoli florets, rinsed well
2 tablespoons olive oil
Salt and Pepper to taste
Sauce
2 tablespoons lemon juice
1 garlic clove, grated
4 tablespoons room temperature butter
Freshly ground pepper to taste

Directions

For the sauce
Place the sauce ingredients in a small microwave bowl. Heat the sauce on high until the butter melts. About 2 minutes. Stir well and set aside.
For the broccoli
Preheat oven to 425 F.
Cut the stalk into 4 pieces. Place in a plastic bag with the oil and seasonings.
Place the broccoli on a foil-lined sheet pan large enough to hold them all in a single. Bake until tender for about 15 minutes, Place the broccoli on a serving plate and pour the lemon sauce over the broccoli.

Oven Roasted Potato Wedges

2 servings

Ingredients
1 tablespoon olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon salt
1 large russet potato, scrubbed and cut into eighths

Directions

Preheat an oven to 425 degrees F (220 degrees C).
Place olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Spread the potatoes over a baking sheet.

Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.

Getting Ready For Christmas-Christmas -Part 4

Christmas Morning Coffee Cake

Almond Cream Cheese Coffee Cake

Dough

1/2 cup sugar
1/2 cup butter, room temperature
1/2 teaspoon salt
2 packages (1/4 ounce) or 4 ½ teaspoons instant yeast
1/2 cup warm water (110° to 115°)
2 eggs, lightly beaten
4 cups all-purpose flour

Filling

1 package (8 ounces) cream cheese, softened
8 ounces almond paste

Glaze

2 cups confectioners’ sugar
2 to 4 tablespoons milk
1/2 teaspoon almond extract

To Make the Dough:

Combine the flour, yeast, and salt in a medium bowl and set aside.

Cream the butter and sugar in the electric mixer bowl fitted with the paddle attachment until light and fluffy. Add the water and eggs and beat until well combined.

Mix in the flour until the dough comes to a ball or comes away from the sides of the mixer bowl.

Switch to the dough hook and knead the dough for about 5 minutes or until you’ve made a soft, smooth dough.

Remove the dough to a floured surface. Grease the bowl and return the dough to the bowl. Allow the dough to rise, covered, for 45 minutes to 1 hour, or until it’s puffy (though not necessarily doubled in bulk).

To Make the Filling:

While the dough is rising, prepare the filling by beating the cream cheese and the almond paste together until smooth. Chill until ready to use.

Assembly:

Cover a large baking pan with parchment paper. I use a pizza pan.

Transfer the dough to a lightly floured work surface and roll into a large rectangle, about 20 x 14 inches.

Spread the filling on the dough, leaving a half-inch border all around the dough.

Roll the dough up from the long side (jelly roll style). Seal the edge tightly. Form the roll into a circle and pinch the ends together to form a ring.

Place the cake on the prepared pan. Using kitchen scissors, cut two-thirds through the dough from the outer rim of the circle at 1 inch intervals.

Allow the ring to rise, covered with plastic wrap or a kitchen towel for 1 hour until almost doubled in size.

Baking:

Preheat oven to 325 degrees F. Place an oven rack in the center of the oven.

Bake the ring for 35 to 40 minutes until the crust is golden brown.

Remove the pan from the oven and cool on a wire rack. Wrap well and freeze until the day before Christmas. Defrost the cake at room temperature overnight.

For Christmas Morning

To make the glaze:

Combine the powdered sugar, almond extract, and enough milk to make a frosting that can be poured over the cake. Sprinkle with sliced almonds, if desired. Allow the glaze to set before serving.

Getting Ready For Christmas-Christmas -Part 3

Making cookies for Christmas is an important part of my family’s holiday tradition. This week I am sharing some of our favorite recipes.

Christmas Butter Cut-out Cookies

Yield: about 4 dozen cookies

Ingredients

1 cup sugar
2 cups butter ( 4 sticks)
4 large eggs, separated
1 teaspoon vanilla extract
4 cups flour
Powdered sugar icing (see below) and red and green colored sprinkles, for decoration

Directions

In a large electric mixing bowl, cream the butter and sugar together until light and smooth.
Separate 3 of the eggs and leave one whole. Beat the 3 egg yolks and the remaining whole egg into the butter-sugar mixture. Set aside the eggs whites and use for another recipe.
Beat in the vanilla. Gradually add the flour and mix well. Gather the dough into a ball, wrap in plastic wrap and chill in the refrigerator for 3 hours or overnight.

Preheat the oven to 350 degrees F. Lightly grease baking sheets.
Divide the dough into four equal parts. On a lightly floured surface, roll out one-fourth of the dough to 1/8-inch thickness. Cut out shapes with floured cookie cutters. Transfer cookies to baking sheets. Repeat with remaining dough and re-roll the scraps until all the dough is used.
Bake for 8-10 minutes, or until the edges of the cookies are lightly browned. Remove to wire racks to cool.


Frost the cookies lightly with the icing and sprinkle with colored sprinkles.

Store in tightly covered containers for up to two months in a cool place, or freeze for up to 6 months.

Powdered Sugar Icing
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk
Mix together to make a thin icing.

Italian Pecan Cookies

Ingredients

1 cup butter
3 heaping tablespoons powdered sugar
1 teaspoon. vanilla
2 cups flour
1 tablespoon cold water
¼ teaspoon salt
1 cup pecans halves
Powdered sugar icing, see below
Multi-Colored sprinkles

Directions

Preheat the oven to 325 degrees F.
Beat butter, powdered sugar, water, and vanilla until creamy in an electric mixer. Add flour and salt. Mix well.
Cover a pecan half with 1 tablespoon of dough and place on cookie sheets.
Bake for 30 minutes until lightly brown. Cool cookies on a rack.
Frost with powdered sugar icing and sprinkle colored sprinkles on top.

Powdered Sugar Icing
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk
Mix together to make a thin icing.

Peppermint Candy Cane Cookies

Ingredients
1 ¼ cups, softened (2 ½ sticks)
1 egg
1 cup powdered sugar
1 1/2 teaspoon peppermint extract
1 teaspoon vanilla
3 1/2 cups all-purpose flour
1/4 teaspoon salt
Red food coloring

Directions

Preheat the oven to 375 degrees F.
Cream together the butter, egg, powdered sugar, peppermint extract, and vanilla. Add flour and salt. Divide the mixture in half. Add 1 teaspoon red food coloring to ½ the dough. Chill both halves.

Divide each half into 60 small balls. Press a red ball and a white ball together. Roll the two into a 4-inch rope and form into a candy cane shape. Bake on ungreased cookie sheets for 9 minutes. Cool.
These cookies also freeze well.

Getting Ready For Christmas-Christmas -Part 2

Making cookies for Christmas is an important part of my family’s holiday tradition. This week I am sharing some of our favorite recipes.

Rainbow/Venetians/Neapolitan/Tri-Color Cookies

Ingredient

1- 8 ounce can almond paste
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 cup sugar
4 eggs, separated
1 teaspoon almond extract
2 cups sifted all-purpose flour
1/4 teaspoon salt
10 drops green food coloring
8 drops red food coloring
12-ounce jar apricot preserves
8 ounces semisweet chocolate

Directions

Heat oven to 350 degrees F. Grease three 13 x 9 x 2-inch baking dishes; line with waxed paper; grease paper.
Break up paste in large mixer bowl with a fork. Add butter, sugar, egg yolks and extract and beat with the mixer until fluffy, 5 minutes. Beat in the flour and salt.
Beat egg whites in a separate bowl until stiff peaks form. Stir into almond mixture with a wooden spoon, using turning motion similar to folding.
Remove 1-1/2 cups batter; spread evenly into one of the prepared pans. Remove another 1-1/2 cups batter to small bowl; tint green with coloring. Spread into the second pan. Tint remaining 1-1/2 cups batter red. Spread in remaining pan.
Bake 15 minutes or until edges are lightly golden; cake layers will each be 1/4 inch thick. Immediately remove cakes from pans onto large wire racks. Carefully peel off waxed paper. Cool.


Place red layer on upturned jelly roll pan or large platter. Heat preserves; strain; reserve chunks in a strainer for other uses. Spread half of the strained preserves over red layer. Top with a white layer. Spread with remaining preserves. Cover with a green layer, top side up.
Cover with plastic wrap. Weigh down with a large wooden cutting board, heavy flat tray or large book. Refrigerate overnight.
Melt chocolate in top of double boiler over hot water.

Trim off the uneven cake edges with a sharp knife. Frost the top layer with half of the melted chocolate. Let chocolate dry. Turn the rectangle over and frost the remaining chocolate. Cut cake crosswise into 1-inch-wide strips. Cut each strip into 1-inch pieces. Makes about 6 dozen. Cookies freeze well.

Marshmallow Fudge Squares

Ingredients

1/2 cup butter
2 squares unsweetened chocolate
1 cup all-purpose flour
1 cup sugar
1 teaspoon. salt
1 teaspoon vanilla extract
2 eggs
1/2 cup walnuts, chopped
1/2 (6 oz) pkg. semi-sweet chocolate pieces (1/2 cup)
2 tablespoons milk
30 large marshmallows

Directions:

In a 1-quart saucepan melt butter and chocolate squares. Remove from heat.
Grease a 13 x 9-inch baking pan and preheat oven to 350 degrees.
Into large mixer bowl, measure flour, sugar, salt, vanilla, and eggs. Beat at low-speed until blended, scraping bowl occasionally. With a spoon, stir in chocolate mixture. Spread mixture in prepared pan. Bake 15 minutes.
Meanwhile, in a small saucepan over low heat, melt chocolate pieces and milk. Remove from heat.
Remove baking pan from oven; arrange marshmallows in rows on top of the baked layer. Bake 5 minutes longer or until marshmallows are soft and puffed. Remove to wire rack. With a metal spatula, flatten marshmallows and spread evenly.
Drizzle melted chocolate mixture over marshmallow layer. Cool on rack 30 minutes. Cover and refrigerate, until cold and the top is firm, about 2 hours. When cold, cut into small squares,
Store in tightly covered container in the refrigerator to use up within 3 days.
Cookies may be frozen with between layers of wax paper.

Getting Ready For Christmas-Christmas-Part 1

Making cookies for Christmas is an important part of my family’s holiday tradition. This week I will share with some of our favorite recipes.

Pine-nut (Pignoli)Macaroons

Use only almond paste, not marzipan or canned almond filling.

Ingredients

1 can (8-ounce) almond paste, cut in small pieces
2/3 cup sugar
2 egg whites, from 2 large eggs
1 teaspoon freshly grated lemon peel
1 cup pine nuts, pignoli

Directions

Heat oven to 325°F. Line cookie sheets with parchment paper.
In mixer bowl beat almond paste, sugar, egg whites, and lemon peel with an electric mixer until smooth. Drop heaping teaspoonfuls dough 1 inch apart on prepared cookie sheet. Sprinkle with pine nuts to cover, then press them gently to adhere.
Bake 22 to 25 minutes until tops feel firm and dry when lightly pressed. Cool completely on cookie sheet on wire rack. Store airtight at room temperature. (Cookies are best eaten within 2 weeks, or they can be frozen.)

Italian Wedding Cookies

Ingredients

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups sifted flour
1/4 teaspoon salt
3/4 cup chopped walnuts
powdered sugar ( for rolling baked cookies in)

Directions

Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
Chill dough if it seems too soft.
Form dough into 1 inch balls and place onto parchment-lined or ungreased baking sheets.


Bake at 400° for 10 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature. Cookies freeze well.
Yield: 48 cookies.

Chinese Steak and Peppers

 

Ingredients

1 tablespoon plus 1/4 cup water
¼ teaspoon baking soda
1 pound tender steak{beef tenderloin tails, ribeye, or flank steak} trimmed, cut into 1-inch squares
3 tablespoons soy sauce, divided
3 tablespoons dry sherry or Chinese rice wine, divided
3 teaspoons cornstarch, divided
2 ½ teaspoons packed light brown sugar, divided
1 tablespoon oyster sauce
2 teaspoons rice vinegar
2 teaspoons toasted sesame oil
1/2 teaspoon coarsely ground pepper
3 tablespoons plus 1 teaspoon peanut oil, divided
1 red bell pepper, stemmed, seeded, and cut into 1-inch squares
1 green bell pepper, stemmed, seeded, and cut into 1-inch squares
6 scallions, white parts sliced thin on a bias, green parts cut into 2-inch pieces
3 garlic cloves, minced
1 tablespoon grated fresh ginger

Directions

Combine 1 tablespoon water and baking soda in a medium bowl. Add beef and toss to coat. Let sit at room temperature for 5 minutes.

Whisk 1 tablespoon soy sauce, 1 tablespoon sherry, 1½ teaspoons cornstarch, and ½ teaspoon sugar together in a small bowl. Add soy sauce mixture to beef, stir to coat, and let sit at room temperature for 15 to 30 minutes.

Stir-fry Sauce
Whisk remaining ¼ cup water, remaining 2 tablespoons soy sauce, remaining 2 tablespoons sherry, remaining 1½ teaspoons cornstarch, remaining 2 teaspoons sugar, 1 tablespoon oyster sauce, 2 teaspoons vinegar, 2 teaspoons sesame oil, and ½ teaspoon pepper together in the second bowl.

Heat 2 teaspoons peanut oil in a 12-inch nonstick skillet over high heat until just smoking. Add half of the beef in a single layer. Cook without stirring for 1 minute. Continue to cook, stirring occasionally, until spotty brown on both sides, about 1 minute longer. Transfer to a bowl. Repeat with remaining beef and 2 teaspoon oil.

Return skillet to high heat, add 2 teaspoons peanut oil, and heat until beginning to smoke. Add bell peppers and scallion greens and cook, stirring occasionally, until vegetables are spotty brown and crisp-tender, about 4 minutes. Transfer vegetables to bowl with beef.

Return now-empty skillet to medium-high heat and add the remaining 4 teaspoons vegetable oil, scallion whites, garlic, and ginger. Cook, stirring frequently until lightly browned, about 2 minutes. Return beef and vegetables to skillet and stir to combine.

Whisk sauce to recombine. Add to skillet and cook, stirring constantly, until sauce has thickened, about 30 seconds. Serve over rice

Have Leftover Turkey?

Turkey Noodle Soup

Broth
Turkey bones {I had a large turkey breast carcass from a 7 lb turkey breast with some meat still attached}
1 carrot halv4ed
1 celery stalk, halved
1 small onion, halved
2 garlic cloves, halved
12 cups water
1 teaspoon salt
Soup
2 tablespoons olive oil
1 onion finely chopped
1 large carrot peeled and chopped
2 celery ribs with leaves, chopped
8-10 cups turkey broth
2 cups cooked turkey chopped or shredded
2 teaspoons fresh thyme minced, or 1/2 teaspoon dried
8 ounces noodles {I use whole wheat because they do not become soggy in soup}
Salt and freshly ground black pepper

Directions
Place the turkey bones and vegetables in a large Dutch Oven. Add the water and bring to a boil. Lower the heat to a bubbling simmer, partially cover the pot and cook for 3 hours. Strain the broth in a fine mesh colander and discard the solids, Add salt and refrigerate the broth until ready to make the soup.
Soup
Heat the oil in a large Dutch Oven and add the chopped vegetable. Saute until tender about 10 minutes. Add the prepared broth. You should have 8-10 cups. Bring to a boil. Add the seasoning and noodles. Cook the noodles in the soup for about 12 minutes. Add the chopped turkey. Taste and adjust salt. Serve in individual bowls or refrigerate for a later time.

Turkey Salad

Ingredients
3 cups leftover cooked turkey, chopped
1 medium onion, diced
2 celery stalks, diced
1 cup red grapes, halved
½ cup toasted and chopped walnuts
½ to ¾ cup mayonnaise
1 tablespoon chopped chives
Salt and pepper to taste

Directions
Combine the turkey, onion, celery, grapes, and walnuts in a mixing bowl. Add salt and pepper to taste. Stir in enough mayonnaise to moisten the ingredients. Sprinkle with chives. Serve or refrigerate until serving time.

Pasta and Beans

Cooking Dried Beans
When the beans have finished soaking, drain and rinse them with cold water. Put them in a pot large enough to fit the number of beans you are using and cover with cold water by about 3 inches. Cover the pot with the lid and turn on the heat to medium. When the water comes to a boil, adjust the heat so that the cooking water simmers gently. Cook the beans until they are tender, 45 minutes to 1 hour. Taste them periodically to check for doneness. Drain and set aside.

 

Pasta e Fagioli {Pqwtqa And Beans
Ingredients
1 ½ cups dried cannellini beans, precooked
1/4 cup extra-virgin olive oil
1 cup diced carrot
1 cup diced celery
1 cup diced onion
2 large garlic cloves, chopped
1 tablespoon dried Italian seasoning
Two 26 oz containers of Italian chopped tomatoes
4 cups vegetable broth
1 Parmigiano-Reggiano rind
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
8 oz elbow pasta, cooked al dente
Grated Parmigiano-Reggiano, for sprinkling
Directions
In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the carrot, celery, and onion and saute until they begin to soften, making sure not to brown them. Add in the tomatoes and remaining ingredients except for the cooked pasta and grated cheese. Adjust the heat so that the mixture simmers very gently. Cover the pot and bring to a gentle boil, adjusting the heat as necessary. Cook for 45 minutes to 1 hour, or until the beans are fully tender, stirring periodically. Stir in the cooked pasta and heat for 5 minutes or until hot. Remove rind before serving.
Sprinkle each serving of soup with some grated Parmigiano-Reggiano and Italian bread.

 

Jumbo Double Chocolate Cookies

 

Servings: 24 cookies

Ingredients

3 cups all-purpose flour
1 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups butter, softened
1 cup granulated sugar
1 1/2 cups light brown sugar, firmly packed
2 eggs, room temperature
2 teaspoons vanilla extract
2 cups chocolate chips

Directions

Preheat oven to 375 F. Line 4 cookie sheets with parchment paper.
Combine dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.
Combine wet ingredients: butter, sugar, and brown sugar in a separate mixing bowl and beat for a few minutes until creamed together. Add egg and vanilla and mix until combined.
Add dry ingredients: Gradually mix in the flour mixture until combined. Stir in chocolate chips.
Scoop dough: Measure out 1/4 cup balls of dough and place them on a baking sheet 2 inches apart.
Bake for15 minutes or until set around the edges (don’t overbake!).
Allow cooling for several minutes on the baking sheet before transferring to a wire rack to cool completely
Store leftover cookies in an airtight container at room temperature.
Notes
Make-ahead Instructions: Make the dough up to 2 days ahead of time and store it in the refrigerator.
Freezing Instructions: The cookie dough balls may be frozen for up to 3 months. To freeze the baked cookies, allow them to cool completely and store them in a freezer-safe bag for up to 3 months.


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