DANIELLE AT HOME

weekends

Chocolate Chunk Cookies

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I am cookie obsessed! I really don’t think there is anything better than a warm cookie, well maybe pie… or pasta. Ok I’m just obsessed with food. But seriously a homemade cookie is one of the best comfort foods.

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I have tried a lot of chocolate chip cookie recipes. Soft, chewy, cakey etc. I have a few favourites, but I think this one is my favourite, at least right now. These cookies are soft, but not doughy or under baked. They also have slightly crispy edges and a slight caramel flavour.

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These cookies use mostly brown sugar which makes the cookies extra flavourful. I also only use egg yolks in this recipe which is why the cookies stay so soft. As for the chocolate, in my house we use a mix of milk and semi sweet chocolate chunks, but you can use your favourite. This recipe also calls for chilling the dough. Chilling the dough will stop the cookies from spreading too much and keep the cookies soft.

What kind of chocolate do you use in your cookies? Dark, milk or semi sweet?

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Servings: 24

Ingredients:

  • 1 Cup Unsalted Butter
  • 1 Cup Brown Sugar, lightly packed
  • 1/4 Cup White Sugar
  • 4 Egg Yolks
  • 1 Tablespoon Vanilla
  • 1 3/4 Cup All Purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Cup Chocolate Chips or Chunks (Dark, milk or semi sweet)

Directions:

Melt butter in the microwave for 30 seconds, or until just starting to melt. Cream butter and sugar together until creamy. Add eggs and vanilla, beat until combined.

Whisk flour, baking soda, and salt together in a medium-sized bowl. Add the dry ingredients to the butter and sugar mixture. Beat on low until just combined. Fold in chocolate chips. Cover with plastic wrap and refrigerate dough for at least 3 hours or overnight.

Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Using an ice cream scoop or two spoons to scoop out the dough, space the cookies 2 inches apart. Bake cookies for about 13 – 15 minutes until golden on top.

Adapted from Amanda Frederickson

Yeast Raised Waffles

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I really try to slow down and enjoy my weekends. Since I lead a pretty busy life this can be hard to do, but I always try to carve out one morning to relax. I love to sip coffee and cook a special breakfast with my husband. These waffles are our go to on the days we know we have time to savour the morning.

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Now these aren’t your typical waffles. These waffles are yeast raised. The yeast makes them light and airy, but gives them an extra depth of flavour. One other thing that is different about these waffles is that the batter is made the night before. So a little planning is involved, but I promise they are worth it!

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I like to top mine with butter and real Canadian maple syrup, but I bet they would be extra yummy with berries and whipped cream. I bet you’d even love them plain!

So what your family’s favourite weekend breakfast?

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Servings: 20 Waffles

Ingredients:

  • 1 packet active dry yeast
  • 1/2 cup warm water
  • 2 cups milk (I use 2%)
  • 1⁄2 cup unsalted butter, melted
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cups All Purpose Flour
  • 2 large eggs
  • 1⁄4 teaspoon baking soda
  • Your favourite toppings (butter, syrup, Nutella, strawberries, whipped cream)
Directions:
Whisk yeast and sugar in ½ cup warm water until dissolved. Set aside for 5-10 minutes or until foamy and doubled in size. Add milk, melted butter, salt, and flour to the bowl. Whisk until smooth. Cover with plastic wrap and refrigerate over night.
Preheat your waffle iron. Whisk eggs and baking soda into the batter until smooth. Pour batter into the wells of your waffle iron (1/4 to 1/2 cup depending on the style of the iron). Allow to cook for thirty second before closing the lid. Lower the lid and cook per your waffle irons specifications until golden brown. Repeat with remaining batter.