Slice Of Honey logo

Archives for August 2019

My Favorite Chocolate Chip Cookies

by Leave a Comment

I promise I’ve been trying to focus on healthy recipes. In fact, I have a few waiting in the wings for the blog. However, sometimes I get distracted by sweets. Let me be honest here, chocolate chip cookies are typically not my jam. I mean, I’ll still eat one if that’s what’s available – let’s be reasonable, there’s still chocolate involved. But if I have other options, I will pick almost any other cookie on any given day. Maybe I’ve just had too many super plain tasting chocolate chip cookies in my day? I know you know what I’m talking about. Something mass produced for a cafeteria. Something lacking flavor and or quality chocolate.

Given my history with this all-American cookie, it is a wonder I was craving them the other night. I saw a friend post some chocolate chip cookies in her Instagram stories and I just couldn’t get them out of my head. So, I did it. I made some cookies from scratch and THANKFULLY wrote the recipe down as I created it. My cookie loving world has been forever changed! I’m going to make a big statement here and people will might try to argue with me (I’ll be respectful of your opinions if you’ll respect mine). These cookies turned out to be the best chocolate chip cookies I’ve ever had. I know you love your grandma’s recipe but I feel like that is only because you haven’t tried these yet. Bonus? They are still simple to make!!! Be sure to eat one (or four) while they’re still warm from the oven. You can thank me later.

Tips

  • The toffee bits add a beautiful sweetness that is different from the chocolate chips. However, if you’re serving these to friends who have a nut allergy, please leave them out.
  • Quality ingredients do make a difference in the cookie, especially when it comes to the chocolate. This recipe is the perfect reason to splurge a little and get the more expensive chocolate chips.
Chocolate chip cookies with a glass of milk.
Print Recipe

My Favorite Chocolate Chip Cookies

Slightly crisp outside, slightly chewy inside. A perfectly balanced chocolate chip cookie.
Course: Dessert
Cuisine: American
Servings: 18 cookies

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup semisweet chocolate chips
  • 1/3 cup 60% cacao bittersweet chocolate chips
  • 1/3 cup toffee bits

Instructions

  • Preheat oven to 350°F. Line a cookie sheet with parchment paper.
  • In a medium bowl, whisk together flour, salt and baking soda.
  • In a separate large bowl, beat butter with granulated sugar and brown sugar.
  • Mix eggs and vanilla into butter mixture.
  • Gradually stir in flour mixture until all ingredients are fully combined.
  • Stir in chocolate chips and toffee.
  • Scoop cookie dough into golf ball sized balls and place onto parchment lined baking sheet. Leave 2 ½ inches between cookies. Bake 15 to 17 minutes or until edges start to turn golden brown. Remove cookie sheet from oven and transfer the cookies from the parchment to cooling racks.

While these are certainly my favorite chocolate chip cookie, I understand that people have strong preferences when it comes to such a classic cookie. If you prefer soft batch, I’ve got you covered. You can check out my soft batch chocolate chip cookies here.

SOUTHWESTERN HASH BROWN WAFFLES

by Leave a Comment

I went to the grocery store today and came across a group of volunteers asking for donations of school supplies. They handed me a list of what they were needing. I can’t lie, it took everything I had to not start crying. Guys, there are families in your very own town who can NOT afford school supplies for their kids! I’ve been aware of this for a long time but I suppose I’ve never really known what to do or how to help. These volunteers made it so easy for me to help. With tears welled up in my eyes, I gathered notebooks, dividers, highlighters and a backpack. It doesn’t even feel like enough but I’m hopeful the volunteers will receive enough to make a difference in my community.

Southwestern hash brown waffles

When kids don’t have school supplies, learning becomes more challenging. Similarly, when kids don’t start the day with a good meal, they have a hard time focusing. With school starting later this month, I wanted to create a breakfast recipe that is easy to freeze and reheat. Furthermore, I wanted to create a recipe that isn’t bread based – I love pancakes, muffins, etc. but we can do better. Let’s start our day with some protein and vegetables! I’ve taken the ingredients of an omelet, scrambled them together and cooked them in a waffle iron. Once they are cooked, you can easily freeze them and reheat as needed.

Tips:

  • Depending on the size of your family, you might want to double this recipe.
  • No waffle iron? Feel free to scoop some of the mixture onto a skillet and cook these like you would a pancake.
Print Recipe

Southwestern Hash Brown Waffles

A hearty breakfast dish that is easy to freeze and reheat as needed.
Course: Breakfast
Cuisine: American
Keyword: Back to school, Back to school recipe, Breakfast, Easy Breakfast, Easy Recipe, Eggs, Hash browns, Meal Prep
Servings: 8 wedges

Equipment

  • Waffle Iron

Ingredients

  • 2 large eggs
  • 1 cup frozen hash browns
  • 1/4 cup black beans
  • 1/4 cup frozen corn
  • 1/4 cup red bell pepper
  • 1/4 cup Mexican blend shredded cheese
  • 1 Tablespoon yellow onion, chopped
  • 2 teaspoons jalapeño, stemmed, cored and finely chopped (optional)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Optional Toppings

  • avocado
  • salsa
  • sour cream

Instructions

  • Preheat waffle iron on medium high setting.
  • In a medium bowl, whisk eggs together. Stir all remaining ingredients into eggs.
  • Spray heated waffle iron with non-stick cooking spray. Scoop ¾ cup of the mixture onto the waffle iron (amount will vary based on the size of your waffle iron). Close iron and cook until golden brown (approximately 5 minutes).
  • Let waffles cool completely. Cut into wedges and freeze in freezer bags. To reheat, remove from freezer bag and microwave 30 seconds.

Notes

  • Depending on the size of your family, you might want to double this recipe.
  • No waffle iron? Feel free to scoop some of the mixture onto a skillet and cook these like you would a pancake.