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NestFresh’s Brown Butter Chocolate Chip Cookies
Ingredients:
¾ cup salted butter
1 cup packed light brown sugar
½ cup granulated sugar
2 NestFresh eggs
2 tsp vanilla extract
2 ¼ cups all-purpose flour
1 tsp baking soda
¾ tsp table salt
1 (12oz) package semi-sweet chocolate chips
1 cup chopped toasted pecans (optional)
Directions:
Melt butter in a small heavy saucepan over medium, stirring constantly until butter begins to turn golden grown, 6-8 minutes. Immediately remove the saucepan from heat and pour butter into a small heatproof bowl. Cover and chill until butter is cool and begins to solidify, about 1 hour.
Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper. Beat browned butter, brown sugar and granulated sugar in a stand mixer on medium speed until creamy, about 1 minute. Add eggs and vanilla, beating until blended, about 30 seconds.
Stir together flour, baking soda and salt in a small bowl. Gradually add to browned butter mixture, beating on low speed until just blended. Fold in chocolate chips and pecans until just combined.
Using a cookie scoop or spoon, scoop and drop cookies 2 inches apart on prepared baking sheets. Bake cookies in a preheated oven until golden and set around the edges, 11-13 minutes. Transfer to a wire cooling rack and cool completely, about 15 minutes. Serve and enjoy!!
NestFresh’s Pumpkin Spice Cookies
Ingredients:
2 ¾ cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
¾ tsp kosher salt
2 ½ tsp pumpkin spice
1 cup butter, room temperature
1 1/3 cup granulated sugar
½ cup brown sugar
2 NestFresh eggs
½ cup pumpkin puree
Directions:
1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside. In a bowl, stir together all purpose flour, cream of tartar, baking soda, salt and 2 tsp pumpkin spice. Set aside.
2. In a mixer, cream together butter, 1 cup sugar, and brown sugar until light and fluffy, about 4 minutes. Add eggs one at a time. Beat on medium-high for about 4 minutes. Add pumpkin and mix on low until fully incorporated, then beat on medium for about 3 minutes. Add dry ingredients and mix on low until just combined.
3. In a small bowl, mix together remaining 1/3 cup sugar and ½ tsp pumpkin spice. Scoop out a 2 tbsp sized portion of cookie dough and roll into a ball. Roll the ball in spiced sugar mixture to coat. Transfer to the prepared baking sheet. Repeat with remaining dough, leaving 2 inches between each cookie dough ball.
4. Bake for 13-15 minutes, rotating halfway through, until the edges are lightly browned. Transfer to a wire rack to cool. Enjoy!