The BEST Chocolate Chip Cookies

I don't own a sift, but I have a screen I usually use to rinse quinoa, this usually works if I just carefully stir over a big enough bowl. 

Add 2 1/2 cups flour

Add... 

1 1/2 cup sugar (I'm using madhava Coconut sugar, stevia would work too) 

3/4 tsp baking soda

Stir through sift

Just left is some large granules and lumps

So I'm going to break up the big lumps then add to the flour mix since it won't go through the small wire mesh

Also the salt since it's a mix of big and small granules

1/2 teaspoon salt

I'm stirring and folding at least 20 times with a extra large spoon

 

Now for wet ingredients 

1/2 cup melted (room temperature) butter

I just add two eggs to the butter 

And 1 1/2 teaspoon of vanilla

In with the butter & eggs

Mix well

Then in the bowl I make kind of a nest 

And pour in all butter mix

 

Fold in about 20 times pressing semi wet crumbles with the flour mix

BUT DO NOT OVERMIX! 

By the 20th stir/fold you should add the chocolate chips

Your mix should look like the picture below when you're about to add the chips

I'm using ghirardelli because they don't put a lot of extra additives to their chips

 

I'm adding about 3/4ths the bag

Fold and additional 20-35 times no more than 40, or your cookies will fall flat

Should still be a little crumbly instead of sticky, but the really noticeable flour bits should be pressed into the wet. 

Would look similar to the picture below

Cover and refridgerate for about an hour to solidify the butter and to stop the gluten from over developing 

I refridgerate mine at least 2 hours

When you're ready to start your cookies, start to preheat your oven to 350F

Might I add getting one of these awesome cookie scoops ( looks like a miniature ice cream scoop) makes things so much easier! 

 

Scoop

And viola! Perfect portions! 

Bake at 350F for 12-14 min

Your oven might cook differently than mine, check them at 12 min, if they still look the same color give them a couple min longer to golden brown. 

All done!! 

Cool on a rack right out of the oven! 

Perfect combination of Soft and Crunchy. 

Makes at least 3 dozen 2" cookies

Enjoy!! 

Easy Cream of Mushroom Soup

You can make some quick easy mushroom soup at home with no additives like MSG or Yeast Extract which are essentially cousins. 

Starting out with a medium saucepan melt 3-4 tablespoons butter or warm up Olive oil. 

Start with a low heat 

 

Dice some onions 

 I'm using a full medium red onion for the added health benefits. 

Stir in with your melted butter, it may seem like a lot, but you'll need the access for the mushrooms, keep at low temperature

I'm using 10oz of pre sliced crimini 

Seperate into two piles

Since my food processer is broken I have to chop everything by hand

One pile should be finely chopped the other should be loosely chopped 

Add the finely chopped to the onion and turn up the heat to med-low to med until wilty and most of the moisture is evaporated

Then add the loosely chopped

And do the same as the first batch

A little juice is ok, then chop 3 cloves of garlic

Now we are going to add all the spices

1/4 tsp nutmeg

1/2 tsp salt 

1/2 tsp ground black pepper

1/2 tsp thyme 

I like to pinch and break apart the leaves of the dry thyme to release the oils and make it a little more flavorful

Stir

Then add 6 tablespoons of flour, (I'm making a lot of soup so if you want to make a small batch only add 4 tbsp) 

And stir, it will get sticky and gummy

Slowly add chicken broth since I'm making a lot I used 1 1/2 cartons of pacific brand organic free range chicken broth if you're making a little add only 2-3 cups. 

Turn up the heat to medium-high 

Since I'm using almond milk instead of cream, I'm adding right away and reducing 

2 cups of almond milk

Then reducing for the next hour on medium heat stirring every 6-10 minutes until thicken to my desired thickness 

If your using cream, turn down heat to med-low and add after thickening. And you'll only need 1/2 cup. 

Cool for 5 min and enjoy!