Let's be honest, I need to change my graphic. I haven't weekend meal planned since the pandemic started.
But here we go, a cooking heavy week. A new dish from Sip and Feast that I've been wanting to try (and need to figure out how to get my hands on a cup of cheap brandy to cook with). And the restarting of bible study at our house so the cookies are coming back out... so I'll share that recipe with my tips and changes.
Thursday | BBQ Soy Ginger Chicken Thighs with Rice & Brussel Sprouts
Friday | Mushroom Brandy Cream Sauce Spaghetti with Chicken Cutlets
Saturday | leftovers
Sunday | Balsamic Chuck Roast with Roasted Potatoes and Broccoli
Monday | Berry & Goat Cheese Salad
Tuesday | leftover
Wednesday | Sam's Chick-fil-a knock off nuggets and fries (the kids fav and my fav on single mom night)
Lunch - Bag Chopped Salads with Chicken
Now for The Cookies.
My original recipe is linked. I've updated it 3 times and should probably do a 4th update.
Here are my added suggestions:
1. It says mini chocolate chips. Use mini semi sweet chocolate chips. The way the mini disperses in the batter is key to getting that amazing gooey chocolate throughout.
2. Make your cookie dough the day before. Let it sit and rest, ferment, meld together, whatever, for a minimum of 12 hours and anywhere for up to 72 hours. The longer it sits, the better they taste.
3. Give them about 2-3 minutes on the cookie sheet before you transfer to the wire rack. Don't let them cool on the sheet. They won't be as chewy and will continue to cook with the heat when left on the sheet.
4. I also use a fairly small cookie scoop for this, one day I'll measure it out and update the recipe with that information too.
