Easy Cooking Ideas

Chocolate Chip Cookies - This Is The One! Save It Now!

**Ingredients**
* 1/2 cup (1 stick) unsalted butter, softened
* 1/2 cup packed light brown sugar
* 1/4 cup granulated sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup semi-sweet chocolate chips

**Directions**
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Fold in the chocolate chips.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, about 2 inches apart.
8. Bake for 9-12 minutes, or until the edges are golden brown and the centers are set.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Strawberry Shortcake: Seriously, Save This One!

**Ingredients**

**For the Strawberries:**
* 2 lbs fresh strawberries, hulled and sliced
* 1/4 cup granulated sugar

**For the Shortcake Biscuits:**
* 2 cups all-purpose flour
* 1/4 cup granulated sugar
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
* 3/4 cup milk
* 1 teaspoon vanilla extract (optional)
* 1 tablespoon granulated sugar, for sprinkling

**For the Whipped Cream:**
* 1 1/2 cups heavy cream, very cold
* 1/4 cup powdered sugar (confectioners' sugar)
* 1/2 teaspoon vanilla extract

**Directions**

1. **Prepare Strawberries:** In a medium bowl, combine sliced strawberries and 1/4 cup granulated sugar. Stir gently and set aside to macerate (soften and release juices) while you prepare the shortcakes and cream.

2. **Make Shortcake Biscuits:**
* Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
* In a large bowl, whisk together flour, 1/4 cup granulated sugar, baking powder, and salt.
* Cut in the cold butter using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
* Add milk and vanilla extract (if using) and stir with a fork just until combined and a soft dough forms. Do not overmix.
* Drop 6-8 spoonfuls of dough onto the prepared baking sheet, leaving some space between them. For a rustic look, simply drop them.
* Sprinkle a little extra sugar on top of each biscuit.
* Bake for 12-15 minutes, or until golden brown and cooked through. Let cool slightly on the baking sheet, then transfer to a wire rack to cool completely.

3. **Whip Cream:**
* In a large, chilled bowl, combine very cold heavy cream, powdered sugar, and vanilla extract.
* Using an electric mixer (or whisk), beat on medium-high speed until stiff peaks form. Be careful not to over-beat.

4. **Assemble:**
* Once biscuits are cooled, carefully slice each shortcake horizontally through the middle.
* Place the bottom half of a biscuit on a serving plate.
* Spoon a generous amount of sweetened strawberries over the bottom half.
* Top with a dollop of whipped cream.
* Place the top half of the biscuit on top.
* Add another spoonful of strawberries and a final dollop of whipped cream, if desired.
* Serve immediately.