I have always loved sugar cookies, even though they are often made by default, to balance out a plate of Christmas cookies or to feed a class of sugar-crazed little ones. Maybe I’m just a kid at heart because I go crazy for anything covered in a thick layer of buttercream frosting too.
These chocolate cookies, however, are different. For one thing (and I can’t believe I am saying this) they don’t need the frosting. They are perfectly amazing all on their own— soft and chocolaty.
This recipe for brown butter chocolate chip cookies has been on my site for a few years and it is easily my most favorite. I bake these all the time. If I need a last minute treat for company, a yummy thank you gift, or if I have a hankering for something sweet, these cookies are the answer. I think it’s the only recipe I have committed to memory.
I baked a batch over the weekend and I thought I’d update the post, complete with new and improved pictures and weight measurements for the ingredients.
My little eight month-old is suddenly a little fireball of energy and personality and I am loving it. He’s “talking”, eats meals alongside me at the table, plays well with his toys alone, and has started to scoot around. Not to mention he does all of this with a huge smile.
He is also napping better, finally. It is a dream come true for me, especially considering for the first few months of his life he would only nap in my arms. During his morning nap yesterday I was able to bake these biscotti cookies from start to finish. If possible, it made me enjoy them even more.
These gingersnap cookies are famous in my family. The recipe comes from my Grandma Wilda, whom I’ve never actually met as she passed away when my Dad was a boy. Her memory lives on in so many wonderful ways, such as in these tasty cookies. I couldn’t let the holiday season pass without baking up a batch and while I was at it I thought I’d update this post from 2008 (Wow, have I really been blogging that long?).
I got a little carried away catching up on my holiday baking this weekend, what with a trip to Seattle and not one— but two— rounds with a nasty head cold. I baked three batches of cookies, wrapped some presents, put on some Christmas tunes, and got in the holiday spirit.
During the holidays I like to find and create new baked treats to share, of course, but I also really enjoy revisiting the classics. Last weekend I was craving some good old fashioned shortbread cookies, but with a brown butter twist. Unless you’ve been under a rock, you’re surely aware of the brown butter craze sweeping over the foodie world and that I am enthusiastically taking part in it.