Everyone loves chocolate chip cookies, right? A dear friend’s wife shared this recipe with me a few years back and it has been a staple in my kitchen since. What I love most about this recipe is that the cookies are both chewy and crispy. Perfection in my opinion!

Chocolate Chip Cookies

2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
2 sticks unsalted butter (room temperature)
3/4 cups packed light brown sugar
3/4 cups sugar
1 egg (room temperature)
1 egg yoke (room temperature)
1/2 tsp. vanilla extract
1 bag semi-sweet chocolate chips (I prefer Ghirardelli®)

Directions
1. Preheat over to 350 degrees.
2. Mix dry ingredients in a bowl and set aside.
3. In a stand mixer (gosh, I love mine), cream together butter and sugar. Add the egg and egg yoke and incorporate well.
4. Gradually add the dry ingredients. Once well incorporated, remove bowl from mixer and add chips by hand.
5. Use a small ice cream scoop to scoop cookies onto a cookie sheet lined with a silpat.
6. Bake for 12-14 minutes (with my oven, these are usually perfect at the 13 minute mark).

Now pour yourself a tall glass of milk and enjoy!

I love to cook but making meals for one I find to be a bit tricky. In Boston, I was known for my dinner parties but my little winter rental sadly doesn’t have the space for entertaining and thus I have felt a bit of a void. Good news is that I am moving in just a few shorts weeks… into an actual house… with a real kitchen (it’s the little things, really)! In preparation for the move, I thought now would be the perfect time to experiment with some new recipes. Today’s attempt is a simple spring salad, which I fondly call what looked good at Bartlett’s Farm. Here’s what you’ll need:

– arugula (about 1 1/2 cups)
– ripe avocado (1/2 avocado, sliced)
– blueberries (1/3 cup)
– goat cheese (2 Tbs. crumbled.. use a fork to help the process)
– Brianna’s blush wine vinaigrette (2 tsp.)
*Quantities are for a single serving*

Mix it all together and let me tell you, delicious. You could add grilled chicken on top and substitute fresh strawberries for the blueberries too.

One little side note: I tend to make my own salad dressings because I think it is one of the easiest things in the world to do but Brianna’s blush wine vinaigrette is one I haven’t been able to make at home. This stuff is amazing.