Chewy Chocolate Chip Cookies
Chewy Chocolate Chip Cookies
300kcal
Ingredients
- 2 1/3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 cups chocolate chips milk chocolate chips used here
- 3/4 cup butter melted (opaque, not boiling)
- 1 egg room temperature
- 1 yolk egg yolk room temperature
- 1 tbsp vanilla extract
Method
- Cream the melted butter and both sugars together in a bowl until combined and slightly creamy.
- Whisk in the egg, egg yolk and vanilla until the mixture is light and creamy.
- In a separate bowl, mix the flour, baking soda and cornstarch until evenly combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
- Scoop out about 1/4 cup of dough, roll into a ball and place on a parchment-lined baking sheet.
- Place the sheet of cookie dough balls in the freezer for 15 minutes to firm up.
- Preheat the oven to 325°F (about 160°C).
- Arrange cookies on the baking sheet spaced about 3 inches apart.
- Bake for 12–15 minutes, until the edges are golden but the centers still look slightly under-baked.
- Cool on a wire rack for at least 5 minutes before serving.
Nutrition
Calories300kcalCarbohydrates38gProtein3gFat16gSaturated Fat9gCholesterol35mgSodium180mgPotassium90mgFiber2gSugar24gVitamin A200IUCalcium40mgIron1.5mg
Notes
Milk chocolate chips were used here; these are large, chewy cookies. Recipe originally borrowed from ‘Mom on Timeout’. Many double the batch.
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Banana Bread
Classic Banana Bread (Brown Sugar)
70kcal
Ingredients
- 3 very ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup brown sugar, packed
- 1 large egg (room temperature preferred)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional but recommended)
- 1/2 cup chopped walnuts (optional; use OR chocolate chips, not both)
- 1/2 cup chocolate chips (optional; use OR walnuts, not both)
Nutrition
Calories70kcalCarbohydrates14gProtein2gFat0.2gSaturated Fat0.03gPolyunsaturated Fat0.1gMonounsaturated Fat0.02gSodium226mgPotassium21mgFiber1gSugar0.1gVitamin A0.3IUVitamin C0.004mgCalcium4mgIron1mg
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Kitchen Aid Ice Cream
Kitchen Aid Ice Cream
300kcal
Method
- Make sure the ice cream maker bowl is fully frozen and assembled according to the manufacturer’s instructions.
- Add the whole milk, whipping cream, sugar, vanilla extract and a pinch of salt to the pre-frozen ice cream maker bowl.
- Mix on Low for 30 minutes, or until the mixture reaches a soft-serve consistency.
- Stir in any additional mix-ins (nuts, candies, fruits, syrups) by hand if using.
- Pour the churned ice cream into a pre-chilled loaf pan (9″ x 5″).
- Freeze in a deep freeze for at least 2 hours to firm up before serving.
Nutrition
Calories300kcalCarbohydrates34gProtein3gFat20gSaturated Fat12gCholesterol95mgSodium90mgPotassium150mgSugar28gVitamin A10IUCalcium120mgIron0.5mg
Notes
Author note: I sometimes substitute by using 1/2 cup milk + 1/2 cup half-and-half in place of 1 cup whole milk (we use 2% milk). If you’re unfamiliar with the KitchenAid ice cream maker attachment, consult the manufacturer’s instructions or online tutorials.
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Thin and Chewy Gingerbread Cookies
Thin and Chewy Gingerbread Cookies
300kcal
Ingredients
- 225 g butter at room temperature
- 100 g light or dark brown sugar
- 200 g granulated sugar
- 40 g unsulphured molasses blackstrap works too
- 1 large egg 50g without the shell, at room temperature
- 1 tsp vanilla bean paste or vanilla extract
- 290 g all-purpose flour
- 1 tsp baking soda approx 6g
- 1 tsp kosher salt
- 4 tsp ground ginger approx 8g
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- turbinado / demerara / raw sugar for rolling
Method
- Preheat the oven to 350°F (180°C). Line 2–3 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar, and molasses on high speed until light and fluffy.
- Add the egg and vanilla and mix until combined.
- Sift together the flour, baking soda, salt, ground ginger, cinnamon and cardamom in a small bowl. Add to the mixer and mix on low until just combined.
- Using a 2 tbsp (about 45g) spring-loaded cookie scoop, portion dough and roll each piece between your hands into a ball. Roll each ball in turbinado (or demerara/raw) sugar and place on the prepared baking sheet, spacing evenly (start with 6 per sheet, increase to 8 if space allows).
- Bake for 16–17 minutes, or until cookies are puffy and set around the edges.
- Remove from oven. If desired, nudge cookies into a rounder shape with a slightly larger cookie cutter while still warm. Cool on the pan for 5 minutes; cookies will deflate slightly as they cool. Transfer to a wire rack to cool completely.
- Repeat with remaining dough. Store cooled cookies in an airtight container at room temperature for up to one week.
Nutrition
Calories300kcalCarbohydrates38gProtein3gFat14gSaturated Fat8gCholesterol45mgSodium210mgPotassium70mgFiber2gSugar22gVitamin A300IUCalcium25mgIron1.5mg
Notes
Recipe source: adapted from CloudyKitchen.com (saved for personal use). Option: add 1.5 cups chocolate chips — increase each cookie to ~48g to keep a yield of 22.
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Tandoori Chicken
Tandoori Chicken
300kcal
Ingredients
- 8-10 pieces skinless bone-in chicken thighs or legs
- 3 tablespoons tandoori masala
- 1 teaspoon salt
- 1 cup plain yoghurt
- 4 cloves garlic minced
- 2 tablespoons ginger minced
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
Method
- Heat oil in a small pan and add the tandoori masala and salt; warm until fragrant, then set aside to cool completely.
- In a large bowl, mix the minced garlic, minced ginger, plain yoghurt and lemon juice.
- Add the cooled oil and spice blend to the yoghurt mixture and stir to combine.
- Cut three slits in each piece of chicken down to the bone to help the marinade penetrate.
- Thoroughly massage the marinade into the chicken, making sure to work it into the slits.
- Set the chicken aside to marinate for 6–8 hours in the refrigerator.
- Grill the chicken over indirect heat until the internal temperature reaches 165°F (74°C).
- Rest the chicken for 5 minutes, then serve over saffron rice.
Nutrition
Calories300kcalCarbohydrates5gProtein30gFat18gSaturated Fat4gCholesterol120mgSodium700mgPotassium450mgFiber1gSugar3gVitamin A200IUVitamin C2mgCalcium80mgIron2mg
Notes
Feel free to add other spices like cardamom, star anise, nutmeg, allspice or mace, and consider adding complementary flavors to the saffron rice.
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Saffron Rice
Saffron Rice
300kcal
Ingredients
- 2 cups basmati rice
- 1/8 teaspoon saffron
- 3 cups chicken stock
- 1/2 white or yellow onion diced
- 1 teaspoon salt
- oil for sautéing
- 1/4 cup hot water to bloom saffron
Method
- Place 1/8 teaspoon of saffron in a mortar and grind it to a powder.
- Add any remaining saffron threads to the mortar but do not grind them.
- Pour 1/4 cup hot water into the mortar to allow the saffron to bloom; set aside.
- Rinse the basmati rice under cold water until the water runs clear; drain and set aside.
- In a large pot, heat oil and sauté the diced onion until translucent.
- Add the rinsed rice to the pot and sauté for about 60 seconds to coat the grains.
- Drizzle the bloomed saffron and its water over the rice.
- Pour in the chicken stock, add the teaspoon of salt, and bring the mixture to a boil.
- Let it boil for about 30 seconds, then reduce heat to low, cover, and cook for 40 minutes.
- Remove the pot from heat but keep the lid on and let the rice rest for 10 minutes.
- Fluff the rice gently with a wooden spoon and serve; garnish with parsley or coriander if desired.
Nutrition
Calories300kcalCarbohydrates55gProtein6gFat4gSaturated Fat1gSodium650mgPotassium150mgFiber2gSugar1gCalcium20mgIron2mg
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Gyoza/Dumpling Dipping Sauce
This sauce goes perfectly with our Gyoza recipe. Also use our our Chili Crips recipe!
Chili Crisp
Quickly deep umami flavour and crunch with this Chili Oil. Fun to make and so much flavour.
Garlic Confit
Wonderful on bread, in soups, in a pan when frying. If you like Garlic, you will love this.
French Onion Soup
This one takes time, but it is so worth it. Freezes well and when I make this, I eat it for 3 days straight.
Moroccan Lentil and Chick Pea Soup
A delicious and spiced harira, full of bold flavours with a bit of warmth to it. Freezes well!
Basmati Rice
Steps from Gordon Ramsey, and this is my preferred way to prepare this lovely rice. Great for our Butter Chicken and Saag Paneer dishes
