Snickerdoodles {The Great Food Blogger Cookie Swap 2013}

This year I participated in the 3rd annual Great Food Blogger Cookie Swap hosted by love & olive oil. I missed last years and was so happy I got to participate this year! There seriously is nothing better than coming home to a box of cookies at the door :) I went with a classic this year and sent out my favorite snickerdoodle recipe- Mrs. Sigg’s. I’ve made them before and kept the cookies sealed for days and they still taste soft and chewy!

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Browned Butter Chocolate Chip Cookies

These browned butter chocolate chip cookies might be the best cookies I’ve ever baked. No, really. I know chocolate chip cookies are kind of “unimpressive” and “pretty standard” when it comes to baking, but I found something that really amps up the recipe. The answer, my friends, is butter. Browned butter. Don’t run away, this is a good thing (remember, everything in moderation!). These ain’t your grandma’s cookies, folks. And no, there’s no bacon in them. Browned butter has made the biggest difference in such a traditional recipe. I took a bag of my favorite chocolate chips (Ghirardelli didn’t pay me to write this…although I wish they had), and instead of using butter at room temperature I decided to brown it instead. I don’t know if its the richness or the somewhat nutty flavor of the butter or whatever chemistry goes on, but these cookies are out of this world. I’ll stop and let the cookies do the talking. 😉

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