Chewy Brown Butter Chocolate Chunk Cookies

This recipe was adapted by Tasty’s Chewy Chocolate Chip Cookie recipe. The addition of brown butter and toffee bits makes this by far the best cookie ever.

Ingredients

1 stick of butter, browned in a saucepot

½ cup granulated sugar

¾ cup brown sugar, packed

1 teaspoon salt

1 egg

1 teaspoon vanilla extract

1 ¼ cups all-purpose flour

½ teaspoon baking soda

1/4 cup toffee pieces

1/2 cup chocolate chunks

Directions

RATCH (@ratcheljoy) has created a short video on TikTok with music Aesthetic. | YOU GUYS. The chewiest & gooiest & crisp on the edges cookies ever. #homemade #easyrecipe #cooking #foodtiktok #asmrfood #foodasmr | CHEWY GOOEY BROWN BUTTER CHOCOLATE CHUNK COOKIES | ONE BOWL WONDER | CHILL IN FRIDGE FOR 30 MIN | ...

1. Preheat the oven to 350 degrees.

2. Brown 1 stick of butter in a small saucepan over medium heat. Be careful not to burn the butter! Keep an eye on it and swish it around a few times. It should be a medium brown color. Set aside to cool to room temp.

3. In a bowl, mix together the granulated sugar, brown sugar, salt and cooled brown butter.

4. In the same bowl, Add 1 egg and vanilla extract. Stir to combine until smooth.

5. Add in the flour, baking soda. Mix to combine.

6. Add the toffee pieces and chocolate chunks. Mix to combine.

7. Refrigerate for 30 minutes or even overnight. The longer the chill time, the deeper the flavor!

8. Scoop refrigerated dough onto a parchment lined baking sheet.

9. Bake in a 350 degree oven for 13 minutes. They will feel slightly soft in the centers, but thats OK - they will continue cooking out of the oven. This gives them that chewy gooey texture in the center, so do not overcook!

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Roasted Tomato Burrata Bruschetta

This is so delicious, especially when tomatoes are in season! Im such a huge Burrata fan that this recipe just speaks to my soul. Burrata is basically mozzarella filled with cream and curd. Its so rich and creamy and surprisingly easy to find. I bought mine at Trader Joes! If you cant find Burrata, a nice whole milk ricotta would do the trick!

Ingredients

1 8oz ball of Burrata

Half of a baguette (about 10 slices)

2 cups cherry tomatoes

1 Bunch of basil (about two leaves per bread)

2 cloves of garlic, chopped

Olive oil, salt and pepper

Balsamic Vinegar (i used the Trader Joes Gold balsamic)

Directions

1. Preheat oven to 375 degrees.

2. In a baking dish, place tomatoes, chopped garlic, drizzle of olive oil, salt and pepper. Bake for 30 minutes.

3. Meanwhile, cut bread into ~10 pieces. Place on sheet pan, drizzle oil and a pinch of salt. When the oven timer reads 10 minutes left, throw the bread in to toast.

4. Cut open Burratta and chop into pieces.

5. Pull bread and tomatoes out. Spoon Burratta on bread, top with basil leaves, tomatoes and spoon on the garlic/olive oil drippings!

6. Finish with salt, freshly cracked pepper and a drizzle of balsamic vinegar.

Lemon Cheesecake Cookies

You wont believe these were made with box cake mix!!! This is such a cool hack and it all comes together in under 15 minutes!

Ingredients

Cookie

1 package lemon cake mix

2 eggs

1/3 cup vegetable oil

*OPTIONAL*

1 tsp lemon extract, zest of 1 lemon and 1 tsp lemon juice

Cream Cheese Topping:

Half a block of cream cheese

1/4 cup powdered sugar

1 tsp vanilla extract

1 tsp lemon juice

Lemon zest to sprinkle on top!

Instructions

1. Preheat oven to 350 degrees.

2. Combine all ingredients listed under “cookie” - no seriously, just mix everything together until combined.

3. Get a cookie scoop or a large spoon and spoon dough into ball shapes. Lightly roll the balls into a bowl of powdered sugar. Transfer to lined cookie sheet and bake for 9 minutes!

4. Meanwhile, make the frosting. Beat softened cream cheese, vanilla extract and lemon juice till combined. Add in the powdered sugar and beat till smooth.

5. Once cookies are done, set on a wire rack to cool. Once cooled, spread frosting on top and top with some grated lemon zest!

Bread Pudding with Madagascar Bourbon Vanilla Sauce

Dont you dare throw your hard bread away. Make this super easy bread pudding with pantry ingredients! I always make this for the holidays - its super easy and the leftovers are amazing.

Ingredients

Bread Pudding

1 loaf stale bread, cubed (about 8-10 cups)

2 cans evaporated milk (if you dont have evaporated, you can use normal milk)

1 teaspoon vanilla extract

1/3 cup sugar

2 eggs

3 tablespoons melted butter

brown sugar for sprinkling

Vanilla Sauce

1/2 cup brown sugar

1 egg

2 tablespoons butter

1 1/2 cups whole milk or cream

vanilla extract (I use Nielsen Massey’s Madagascar Bourbon Vanilla Bean Paste)

Directions

1. Preheat oven to 350 degrees.

2. In a large bowl, mix all ingredients listed in the bread pudding portion of the ingredients list till combined.

3. Chop and tear bread into small pieces. Add to greased baking pan (9x13). Por all wet ingredients into the baking pan with the bread and let it soak for 45 min to 1 hour.

4. Meanwhile, add all sauce ingredients into the saucepan. Mix till combined. Once combined, turn the heat onto medium and let it simmer and thicken. Be careful not to adjust the temperature too high - your eggs might scramble!

5. Bake bread pudding for 30-45 minutes, until edges and tops are browned. Once done, sprinkle powdered sugar and place on broil for 2 minutes to caramelize the powdered sugar.

6. Top with thickened vanilla sauce!