Classic Gingersnap Cookies

Monday, August 25, 2014 0 0

I know, I know, it’s not Fall yet, why am I baking gingersnaps?? The weather has cooled just enough to get me thinking about Fall approaching, and I just can’t make J another batch of oatmeal chocolate chip cookies! { Yes, I keep J stocked with cookies in the freezer at all times – it’s his payment for always organizing and taking out the garbage and recycling – my most hated household task!! His fav is oatmeal chocolate chip, but let’s be real – it’s time to switch it up! }

So gingersnaps it was, and even though I usually love heavily spiced and heavily molassesed gingersnap cookies, I thought it might be a bit much for summer. So this recipe is a little lighter on the spices for me – but maybe it won’t be for you!

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Chocolate Chip Cookies & Beautiful Light

Friday, February 7, 2014 0 0

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Our apartment is half of the entire top floor of our building, so we have a lot of windows and a lot of exposure to sunlight at all times of the day. I love it. I am truly a sun fiend. My last apartment had 2 small North-facing windows and half the time the sun was hidden by another highrise and I felt like a mole.

The other day I had just baked a batch of cookies and I noticed that the sun shone so beautifully across our new bar display that showcases a few of J’s whiskey and bourbon bottles. I had to snap a few photos!

 

And here’s a recipe for those just-out-of-the-oven Chocolate Chip cookies:

Chocolate Chip Cookies
{ recipe credit to my lovely friend Marja! }

In a bowl, sift together:
1 cup flour
1/2 tsp baking soda
1/2 tsp salt

In a separate bowl, cream together:
1/2 cup butter
1/2 cup granulated sugar
1/4 cup brown sugar

Beat into the creamed butter:
1 egg
1 tsp vanilla extract

Beat until light and fluffy, then stir in dry ingredients. Fold in:
1 cup chocolate chips

Drop onto greased cookie sheet. Bake for 10-12 minutes at 350 F.
Yields 2 dozen cookies.

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