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Grilled Salmon with Strawberry Jalapeño Salsa

June 15, 2016 By Cooking Mamas Leave a Comment

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Grilled Salmon with Strawberry Jalapeño Salsa

Wild salmon topped with sweet and spicy strawberry salsa. The ultimate summer dish!

Course: Entrée

Cuisine: American

Servings:

Ingredients

STRAWBERRY JALAPENO SALSA:

1 lb. fresh strawberries diced
1 jalapeño seeded, deveined, and finely diced
1/2 c. chopped cilantro leaves
1/3 c. diced red onion
Juice of 1 lime
kosher salt and black pepper to taste

GRILLED SALMON:

4 salmon fillets
kosher salt and black pepper to taste

Instructions

STRAWBERRY JALAPENO SALSA: In a large bowl, stir together strawberries, jalapeno, cilantro, red onions, lime juice, salt, and pepper until well combined. Refrigerate until ready to use
GRILLED SALMON: Oil the grill grates or spray them with cooking spray. Preheat the grill to medium-high heat.
Season the salmon fillets with salt and pepper. Place the salmon fillets on the grill. Grill each side for approximately 3-5 minutes or until the desired degree of doneness is reached.
Top grilled salmon with the strawberry salsa, Enjoy!

Campfire Chili Mac

June 14, 2016 By Cooking Mamas Leave a Comment

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Campfire Chili Mac

This one pot meal can easily be cooked on the stovetop, outdoor grill or on a grate over a campfire.

Course: Entrée

Cuisine: American

Servings:

Ingredients

1 lb. box elbow macaroni
2 (15 oz.) cans chili
1 c. shredded cheddar cheese
1 (7 oz.) bag corn chips

Instructions

Pour the pasta into a 12-inch skillet. Pour 3 cups of cold water over the pasta. Make sure the water covers the pasta, add more if needed. Turn the burner to high, then set your timer for 10 minutes. Cook on high, stirring occasionally, until almost all of the liquid has evaporated.
Add chili and bring to a simmer. Cook until heated through.
Remove from heat and top with cheddar cheese and corn chips. Serve immediately.

Campfire Breakfast Burritos

June 13, 2016 By Cooking Mamas Leave a Comment

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Campfire Breakfast Burritos

Delicious Tex-Mex breakfast burritos you make-ahead, then cook over a campfire or an outdoor grill.

Course: Breakfast

Cuisine: American

Servings:

Ingredients

1 T. olive oil
1 T. butter
3 c. frozen hash browns
1 (10 oz.) pkg. mexican chorizo casing removed
10 lg. eggs
1 packet taco seasoning mix
1 (4.5 oz) can diced green chiles
2 c. shredded cheddar cheese
1/4 c. chopped cilantro
8 (12-inch) flour tortillas
Salsa for serving (optional)

Instructions

Heat the olive oil and butter in a large skillet over medium-high heat. Add the hash browns. Cook, stirring occasionally, until the hash browns have browned, about 8-10 minutes.
Meanwhile, in a separate pan, cook chorizo until browned and crumbly; drain excess grease.
In a large bowl, lightly whisk the eggs. Whisk in the taco seasoning. When the hash browns have browned, push them to one side and add the eggs into the skillet. Cook, stirring frequently, until the eggs have set. Stir in cooked chorizo, green chiles, cheese and cilantro.
Warm the tortillas. Place 1/8 of the egg mixture down the center of each tortilla. Roll up like a burrito and wrap tightly in heavy duty foil. Store in a Ziploc bag in the refrigerator or cooler until ready to serve.
When ready to cook, place wrapped burritos in hot coals next to fire. Let the burritos sit in the coals, turning once, until heated through, about 10-15 minutes. (The time will depend on how hot your fire is.) Or cook on an outdoor grill.

Notes

Bruschetta Pasta Salad

June 13, 2016 By Cooking Mamas Leave a Comment

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Bruschetta Pasta Salad

A delicious tomato-basil pasta salad, dressed in a balsamic vinaigrette, topped with shredded parmesan cheese.

Course: Salad

Cuisine: Italian

Servings:

Ingredients

3 c. cooked orecchiette pasta
5 vine ripened tomatoes seeded and chopped
1 T. red onion chopped finely
2 green onions chopped
2 cloves garlic minced
1 bunch basil chiffonade
1 T. olive oil
4 tsp. balsamic vinegar
Salt & fresh ground pepper to taste
1/3 c. shredded Parmesan cheese

Instructions

In a large bowl, combine chopped tomatoes, red and green onions, garlic, basil, olive oil, and balsamic vinegar. Let this mixture rest for at least 15 minutes.
Add cooked noodles to the salad. Season with salt and fresh ground pepper to taste. Top with parmesan cheese. Serve right away, or let it rest for up to an hour before enjoying!

Creamy Cucumber Dill Salad

June 13, 2016 By Cooking Mamas Leave a Comment

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Creamy Cucumber Dill Salad

The perfect summer side dish! Cool, crunchy cucumbers tossed in our tangy sour cream and dill dressing.

Course: Salad

Cuisine: American

Servings:

Ingredients

2 English cucumbers thinly sliced
1/2 med. red onion thinly sliced
3/4 c. sour cream
2 T. lemon juice
1 clove garlic minced
1 T. fresh dill chopped + more for garnish
1/2 tsp. sea salt
1/4 tsp. pepper

Instructions

In a small bowl, combine sour cream, lemon juice, garlic, dill, salt and pepper. Refrigerate until ready to use.
Slice cucumbers (I use a mandoline) into thin rounds. Place into a large mixing bowl. Add thinly sliced onion. Just before serving, add dressing. Gently toss to coat cucumbers and onions. Salad will stay fresh for about 2-3 hours if refrigerated.

Strawberry Rhubarb Crisp Bars

June 13, 2016 By Cooking Mamas Leave a Comment

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Strawberry Rhubarb Crisp Bars

For those who want their strawberry rhubarb crisp on the go! I like mine served with a scoop of vanilla ice cream!

Course: Dessert

Cuisine: American

Servings:

Ingredients

CRUMB LAYERS:

1 1/3 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 1/3 c. old-fashioned rolled oats
1/2 c. brown sugar packed
1/2 c. granulated sugar
3/4 c. unsalted butter melted
2 tsp. vanilla extract

FILLING:

1 3/4 c. strawberries hulled and diced
1 1/2 c. rhubarb diced 1/4-inch thick
1 T. lemon juice
1/3 c. granulated sugar
1 T. cornstarch

Instructions

Preheat oven to 350 degrees. Butter a 9 x 9-inch baking dish and line with parchment paper, butter parchment too.
CRUMB LAYERS: In a large mixing bowl, whisk together flour, baking soda and salt. Add oats, brown sugar, and granulated sugar; whisk to blend. Whisk together melted butter and vanilla, then pour over oat mixture. Stir with a wood spoon until mixture is evenly moistened. Press 2/3 of the mixture into prepared baking dish, set aside remaining 1/3 crumb mixture.
FILLING: In a medium bowl, combine diced strawberries and rhubarb. Toss with lemon juice. In a small mixing bowl whisk together sugar and cornstarch. Pour sugar mixture over strawberry mixture and toss to coat. Pour strawberry mixture over bottom crumb layer in baking dish. Evenly sprinkle remaining 1/3 crumb mixture over top.
Bake until the top is golden brown and crisp, and filling is bubbling, about 45 to 50 minutes. Cool on a wire rack, then cut into squares (I find it easier to refrigerate for an hour then cut into bars). Serve with vanilla ice cream if desired.

Slow Cooker Ravioli

June 12, 2016 By Cooking Mamas Leave a Comment

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Slow Cooker Ravioli

Meat and cheese ravioli simmered in an Italian gravy then topped with melted mozzarella cheese...delizioso!

Course: Entrée

Cuisine: Italian

Servings:

Ingredients

1 (25 oz.) bag frozen cheese ravioli
1 (25 oz.) bag frozen beef ravioli
1 (28 oz.) can crushed tomatoes
1 (15 oz.) can tomato sauce
1 sm. onion diced
3 cloves garlic minced
1 T. Italian seasonings
Salt and pepper to taste
1 c. mozzarella cheese shredded

Instructions

Spray the inside crock of your slow cooker with non-stick spray. Pour the frozen ravioli into the slow cooker.
In a large bowl, whisk together the crushed tomatoes, tomato sauce, onion, garlic, Italian seasonings, and salt and pepper until combined. Pour sauce over the ravioli, gently stir to coat all of the ravioli with sauce.
Cover and cook on LOW heat for 4-5 hours (until ravioli is tender).
About 10-15 minutes before you're ready to eat, sprinkle the ravioli with shredded mozzarella cheese. Place the cover back on slow cooker and allow the cheese to melt

Giardiniera

June 12, 2016 By Cooking Mamas Leave a Comment

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Giardiniera

Pronounced (Jar - Din - Air - Ah) Spicy Italian pickled vegetables used as a condiment for hot dogs, hamburgers, sandwiches, salads, and antipasto platters, but we like 'em straight outta the jar!

Course: Canning

Cuisine: Italian

Servings: pints

Ingredients

PICKLING LIQUID:

2 1/2 c. distilled white vinegar
3 c. water
3/4 c. granulated sugar
5 T. kosher salt
1 tsp. yellow mustard seeds
1/2 to 1 tsp. red pepper flakes

VEGETABLES:

1 (2 lb.) head cauliflower trimmed and broken into florets
4-5 carrots cut diagonally into 1/2-inch-thick slices
2 lg. red bell pepper cut into 1-inch pieces
2 lg. yellow bell pepper cut into 1-inch pieces
4-5 ribs celery cut into 1-inch pieces
1 c. frozen pearl onions
1 c. whole peperoncini peppers drained
1 c. greens olives drained

Instructions

PICKLING LIQUID: Bring pickling liquid ingredients to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Transfer to a 4-quart nonreactive bowl and cool about 30 minutes.
VEGETABLES: Bring 6 quarts unsalted water to a boil in an 8-quart pot. Have ready a large bowl of ice and cold water, and a large colander. Add cauliflower to pot and boil until crisp-tender, about 4 minutes, then transfer with a slotted spoon to ice bath to stop cooking.
Cook remaining vegetables separately in same manner, allowing 4 minutes for carrots, 3 minutes each for bell peppers, 2 minutes for celery and 1 minute for onions. Drain all vegetables in a colander.
Add cooked vegetables, peperoncini, and olives to pickling liquid, Weight vegetables with a plate to keep them submerged, then chill, covered, at least 1 day. Transfer to jars. Refrigerate up to 2 or 3 weeks, if they last that long!

Spiralized Asian Cucumber Salad

June 11, 2016 By Cooking Mamas Leave a Comment

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Spiralized Asian Cucumber Salad

A quick and easy salad for lunch or dinner in less than 10 minutes!

Course: Salad

Cuisine: Chinese

Servings:

Ingredients

1 English cucumber spiralized
1 T. soy sauce
1 T. sesame oil
2 tsp. rice vinegar
1 tsp. Sriracha sauce
2 tsp. honey
1/4 c. peanuts

Instructions

Use a spiralizer or mandoline to cut the cucumber into noodles. Place the "noodles" into a medium bowl.
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sriracha, and honey. Pour the dressing over the cucumber noodles; toss to coat.
Top with chopped peanuts, and serve immediately.

Patriotic Push Pops

June 9, 2016 By Cooking Mamas Leave a Comment

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Patriotic Push Pops

Sweet cream cheese frosting layered between red and blue velvet cake, topped with red, white, and blue sprinkles!

Course: Dessert

Cuisine: American

Servings: Cake Pops

Ingredients

CAKE:

1 (16.5 oz.) box Duncan Hines Red Velvet cake mix prepared
1 (16.5 oz.) box Duncan Hines Blue Velvet cake mix prepared

CREAM CHEESE FROSTING:

2 (8 oz.) pkg. cream cheese softened
1/2 c. unsalted butter softened
2 tsp. vanilla extract
2 1/2 c. confectioner's sugar
1 pinch salt
Red white and blue sprinkles

Instructions

CAKE: Preheat the oven to 350 degrees. Line two jelly roll pans with parchment paper and spray with non-stick cooking spray.
Prepare the cakes separately according to the package instructions. Pour batters into prepared pans and bake for 10-12 minutes or until a toothpick inserted comes out clean. Cool completely.
CREAM CHEESE FROSTING: With an electric mixer, beat together cream cheese and butter until smooth. Turn the mixer on low speed, and add confectioners' sugar, salt, and vanilla extract. Turn the mixer on high and beat until light and fluffy. Fill a piping bag, fitted with a star tip, with cream cheese frosting.
ASSEMBLE PUSH POPS: Using a Push Pop container as a cake cutter, cut the cakes to size, trim with a knife if necessary.
Push a blue cake cut-out (using a trimmed base & stick) into the push pop container, pipe in frosting, and add sprinkles if desired, repeat with the red cake cut-out. Top with frosting and sprinkles.

Ranch Burgers

June 9, 2016 By Cooking Mamas Leave a Comment

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Ranch Burgers

Serve these tasty burgers on toasted buns with homemade creamy ranch dressing and your choice of toppings!

Course: Entrée

Cuisine: American

Servings:

Ingredients

1 lb. ground beef
1 (1 oz.) pkg. Ranch dressing mix
1 lg. egg lightly beaten
1/2 c. seasoned bread crumbs
1/4 c. yellow onion
4 hamburger buns
Ranch dressing for serving

Instructions

In a large bowl, combine ground beef, ranch dressing mix, egg, seasoned bread crumbs, and onion (Do not over-mix). Form mix into 4 patties.
Lightly oil the grill grate. Preheat the grill to medium-high heat.
Place patties on the grill, cook until the patties are golden brown and slightly charred (about 4-5 minutes per side) or until an internal temperature of 165 degrees is reached.
Top with cheddar cheese if desired. Serve on toasted buns with lettuce, tomato, onion, and ranch dressing.

Dutch Oven Strawberry Rhubarb Cobbler

June 6, 2016 By Cooking Mamas Leave a Comment

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Dutch Oven Strawberry Rhubarb Cobbler

Course: Dessert

Cuisine: American

Servings:

Ingredients

COBBLER:

4 c. strawberries hulled and halved
4 c. rhubarb sliced in 1/2 in. pieces
Juice of 1 lemon
3/4 c. granulated sugar
2 T. cornstarch
1 tsp. cinnamon
1 pinch salt
2 T. cold butter

CINNAMON SUGAR:

1/4 c. granulated sugar
2 tsp. cinnamon
1 (7.5 oz.) can Pillsbury Buttermilk Biscuits (10 count) not Grands

Instructions

Get a campfire started. You will need a bed of hot coals to cook your cobbler on.
Spray a Dutch oven with vegetable oil cooking spray. Add strawberries, rhubarb, lemon juice, 3/4 cup sugar, cornstarch, 1 teaspoon cinnamon, and salt to the Dutch oven, stirring to coat the fruit.
Cut butter into pats, and scatter on top of the strawberry rhubarb mixture.
Combine 1/4 cup sugar and 2 teaspoons cinnamon in a small bowl or Ziploc baggie. Coat each biscuit with cinnamon sugar and place it on top of the strawberry-rhubarb mixture. Place the lid on top of the Dutch oven.
Place the Dutch oven on a bed of hot coals, making sure it is stable and even. Shovel coals onto the top of the lid to make an even layer.
Open the lid and check the cobbler after 5 minutes, making sure not to get coals into the Dutch oven. If one side is cooking faster than another, turn the oven. Check again every 5 minutes until the biscuits are golden and the fruit is bubbly.
Serve warm with vanilla ice cream if desired.

Red White & Blue Cowboy Cookies

June 3, 2016 By Cooking Mamas Leave a Comment

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Red White & Blue Cowboy Cookies

Celebrate the 4th of July with our festive cowboy cookies with red, white, and blue M&M's!

Course: Dessert

Cuisine: American

Servings: cookies

Ingredients

1 1/3 c. all-purpose flour
1 c. old-fashioned rolled oats
1/2 c. brown sugar packed
1/2 c. granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 lg. egg slightly beaten
1/2 c. butter softened
1 tsp. vanilla extract
3/4 c. M&M candies Red, White & Blue
3/4 c. semi-sweet chocolate chips
1/2 c. pecans optional

Instructions

Preheat oven to 375 degrees. Line two baking sheets with parchment paper, set aside.
In a large mixing bowl, stir together flour, oats, sugars, baking powder, baking soda and salt. Add slightly beaten egg, softened butter and vanilla. Use a large spoon to work it all together. Add M&M's, chocolate chips and pecans, if using. You may need to use your hands to get everything incorporated.
Roll the cookie dough into 1 1/2 inch balls, place on prepared baking sheet, pressing them down slightly with your hand. Bake for about 10-12 minutes.

Spinach Artichoke Pasta

June 2, 2016 By Cooking Mamas Leave a Comment

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Spinach Artichoke Pasta

This famous Appetizer just got promoted to an Entrée! It's incredibly delicious and super easy to make. You'll have dinner on the table in under 30 minutes!

Course: Entrée

Cuisine: Italian

Servings:

Ingredients

1 lb. penne pasta
2 (8 oz.) pkg. cream cheese cubed
1 1/2 c. milk
1/2 c. mayonnaise
6 med. cloves garlic minced
1 T. onion powder
1/2 to 1 tsp. tsp. red pepper flakes
2 (14 oz.) cans artichoke hearts drained
1 (8-10 oz.) bag baby spinach
2/3 c. white wine
Kosher salt & freshly ground black pepper
1 c. sredded Parmesan cheese
2 T. chopped Fresh Parsley

Instructions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, according to package directions.
Meanwhile, in a 12-inch skillet with high-sides, over medium heat, add cream cheese, milk, mayonnaise, garlic, onion powder and red pepper flakes. Cook, stirring, until a thick sauce forms, 5 to 6 minutes.
When ready, drain the pasta and add it directly to the skillet along with the artichokes, spinach and white wine. Season with salt and pepper, stir, and continue cooking until all the ingredients are heated through, 1 to 2 minutes more.
Stir in the Parmesan, then transfer to a serving platter or bowl and garnish with chopped parsley.
Cook's Note: Change it up by adding 2 cups cooked chicken.

Notes

Chicken Parmesan Burgers

June 2, 2016 By Cooking Mamas Leave a Comment

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Chicken Parmesan Burgers

Two classics combine to make one delicious burger!

Course: Entrée

Cuisine: American

Servings:

Ingredients

1 lb. ground chicken or turkey
1 T. olive oil plus more for frying
2 T. tomato basil marinara sauce plus more for serving
2 tsp. dried basil
1 T. minced onion
Kosher salt and freshly ground black pepper
1/2-1 tsp. red pepper flakes to taste
1 c. Italian bread crumbs
1/2 c. Parmesan cheese
4-6 rolls toasted
4-6 slices mozzarella cheese

Instructions

In a large bowl, mix ground chicken, 1 tablespoon olive oil, 2 tablespoons marinara sauce, basil, onion, salt and pepper, and red pepper flakes. (Do not over-mix) Form the chicken mixture into balls and flatten into burger patties.
In a shallow dish, combine bread crumbs and parmesan cheese. Dip burger patties into the bread crumb and cheese mixture, turning to coat both sides.
Place burgers on a baking sheet lined with waxed paper and allow them to chill in the refrigerator for about 30 minutes.
Pour a liberal amount of olive oil into a nonstick fry pan. Pan fry burgers in batches (two at a time, so you don't crowd the pan) until golden brown and crispy, about 3-4 minutes per side. Drain them on a paper towel.
Place cooked burgers on a baking sheet lined with foil. Top burgers with additional marinara sauce and sliced mozzarella cheese. Broil until the cheese melts. Serve on a toasted rolls.

S’mores Trifle

May 28, 2016 By Cooking Mamas Leave a Comment

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S'mores Trifle

How cute are these mason jars filled with graham cracker crumbs, marshmallow cream, and chocolate ganache topped with toasted marshmallows!?!

Course: Dessert

Cuisine: American

Servings:

Ingredients

CHOCOLATE GANACHE:

1/2 c. heavy cream
4 full-size Hershey's chocolate bars broken into pieces

GRAHAM CRACKER CRUST:

16 (8 whole) graham cracker squares
3 T. butter melted

MARSHMALLOW FILLING:

1 (7 oz) jar marshmallow cream

TOPPING:

mini marshmallows
4 (8 oz.) mason jars

Instructions

CHOCOLATE GANACHE: Heat the heavy cream in a saucepan over medium heat, until bubbles start to form on the side, about 2 minutes; remove from heat.
Add the chocolate to the pan. Let it sit for a minute or two, then whisk until smooth; set aside to cool.
GRAHAM CRACKER CRUST: In a food processor, pulse the graham crackers into fine crumbs. Add the melted butter, pulse a few times until the mixture resembles wet sand; set aside.
MARSHMALLOW FILLING: Fill a piping bag fitted with a (1A) large round tip, with marshmallow cream.
TO ASSEMBLE: Spoon 1/4 of the graham cracker mixture into the bottom of each mason jar. Pipe 1/4 of the marshmallow cream over the graham cracker mixture. Pour 1/4 of the chocolate ganache over the marshmallow cream. Top with mini marshmallows.
Using a cooking torch, toast the marshmallows until browned and serve!

Blackened Salmon Tacos with Cilantro-Lime Coleslaw and Pineapple Salsa

May 26, 2016 By Cooking Mamas Leave a Comment

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Blackened Salmon Tacos with Cilantro-Lime Coleslaw and Pineapple Salsa

Spicy blackened salmon served over a bed of creamy cilantro-lime coleslaw topped with fresh pineapple salsa. It's so flavorful, it's like a party for your taste buds!

Course: Entrée

Cuisine: Mexican

Servings: two tacos each

Ingredients

PINEAPPLE SALSA:

2 c. diced fresh pineapple
1/2 c. chopped cilantro
1/4 c. finely chopped red onion
1 Serrano pepper seeded & finely chopped
zest of 1 lime
juice of 1 lime
1/8 tsp. sea salt

CILANTRO-LIME COLESLAW:

3/4 c. mayonnaise
juice of 1/2 lime
1/2 tsp. rice vinegar
2 tsp. minced garlic
2 tsp. Sriracha sauce
4 tsp. granulated sugar
5 c. coleslaw mix
1/4 c. minced red onion
3 T. finely chop. cilantro

BLACKENED SEASONING:

1 T. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cayenne pepper
1 tsp. sea salt
3/4 tsp. black pepper
1/2 tsp. ground thyme
1/2 tsp. oregano
1/2 tsp. dried basil

SALMON:

6 Copper River salmon fillets pin bones removed, skin on
2-4 T. coconut oil
12 sm. corn tortillas or flour tortillas for serving
1 c. crumbled cotija cheese for serving
lime wedges for serving

Instructions

PINEAPPLE SALSA: In a large bowl, toss together pineapple, cilantro, red onion, Serrano pepper (Use gloves when handling the Serrano pepper), lime zest, lime juice, and salt. Cover and chill until ready to use. Make at least 30 minutes ahead of time to allow the flavors to marry.
CILANTRO LIME COLESLAW: In a small bowl, whisk together mayonnaise, lime juice, rice vinegar, garlic, Sriracha, and sugar until the sugar is dissolved.
In a large bowl, toss together coleslaw, red onion and cilantro. Pour dressing over the slaw; toss to coat. Cover tightly and chill until ready to serve tacos.
BLACKENED SEASONING: In a small bowl or ramekin, stir spices together. Sprinkle blackened seasoning liberally over salmon fillets.
SALMON: Indoors (with the overhead fan on) OR outdoors on a gas or charcoal barbecue grill, heat a cast iron skillet over medium-high heat, until it is very hot (smoking).
Place a pat of coconut oil in the hot skillet. Sear seasoned salmon, flesh side down for 2 minutes. With a spatula, flip the fish over, adding another pat of coconut oil to the pan, cook for about 2 minutes more.
ASSEMBLE TACOS: Warm corn tortillas, top with cilantro-lime coleslaw, blackened salmon, pineapple salsa, and crumbled cotija cheese. Serve with lime wedges.

Triple Chocolate Chip Cookies

May 25, 2016 By Cooking Mamas Leave a Comment

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Triple Chocolate Chip Cookies

Cocoa cookies studded with white and dark chocolate chips.

Course: Dessert

Cuisine: American

Servings: dozen cookies

Ingredients

2 1/4 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
1 c. butter softened
1 c. granulated sugar
1 c. packed brown sugar
2 lg. eggs beaten
1 T. vanilla extract
1 1/2 c. semi-sweet chocolate chips
1 1/2 c. white chocolate morsels more for seeding top
1 c. chopped walnuts (optional)

Instructions

Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa, baking soda and salt: set aside.
In a large bowl, using a hand or stand mixer fitted with a paddle, beat together butter, granulated sugar and brown sugar until light and fluffy. Add eggs and vanilla, beat to combine. Gradually add flour mixture to butter mixture and beat just until combined. Stir in chocolate chips and walnuts, if using.
For cookies: Drop dough by tablespoonfuls onto prepared baking sheets. Gently press 3 white chocolate chips into each cookie and bake about 9-10 minutes (Do not over-bake). Cool on a baking rack.
For bars: Pat dough into a greased 9x13-inch baking pan and bake for 20 to 25 minutes. Cut into squares when cooled.