My friend, Dana, and I try to get together about once a month to cook each other dinner then try baking a new recipe. It was my turn to host so I decided to make some chicken parmesan because I finally found some panko bread crumbs in my grocery store. For dessert we decided to make these chocolate chip cookies. After I saw these in bakingblonde's blog, I knew immediately I had to try them and I wasted no time forwarding the recipe and pictures to Dana. It was then agreed that this would in fact be our next new recipe we would try. I think it was especially fun for Dana because she regularly bakes chocolate chip cookies for her husband and is always testing out new recipes.
CHICKEN PARMESAN for TWO
2 boneless, skinless chicken breasts marinated in italian dressing (4 oz. each)
jarred marinara sauce
fat free and part skim mozzarella (I like to mix both because the fat free cheese doesn't melt well)
1. Bread italian marinated chicken breasts in panko breading.
2. Lightly spray pan with EVOO. Cook chicken on both sides to lightly brown.
3. Add marinara to bottom of 8x8 inch baking dish. Lay chicken breasts in baking dish. Spoon marinara over chicken. Sprinkle cheese on chicken. Bake at 350 for about a half hour or until chicken is done.
Serve with whole wheat pasta and a nice healthy salad.
For my salad, I just mixed romaine and spinach, lightly sprayed with EVOO and a few splashes of red wine vinegar, season with italian seasoning, salt and fresh cracked pepper. So yummy and much healthier than dousing with dressings.
COPY CAT LEVAIN BAKERY THROWDOWN COOKIES
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla (I used 2 tsp)
3 1/4 cups flour
3/4 teaspoon Kosher salt (I used regular table salt)
1 teaspoon baking powder
1/2 tsp baking soda
1 1/2 cups good quality semisweet chocolate chips
1 cup walnuts (I omitted)
1. Heat oven to 350 degrees.
2. Mix flour, salt, and baking powder and baking soda together in medium bowl; set aside.
3. Beat the butter and sugars until thoroughly blended. Mix in eggs, and vanilla. Add dry ingredients. The dough will be stiff and thick. Finish mixing by hand if needed until just combined. Gently fold in chips and nuts if using.
4. Use a 1/4 measuring cup to scoop out dough balls. Place dough onto one of two parchment paper-lined cookie sheets. You can make smaller dough balls but be sure to adjust baking times as needed to prevent browning.
5. Bake 15-25 minutes (depending on the size of your cookies and your oven) or until cookies are pale brown and outer edges start to harden yet centers are still soft and puffy. I baked my cookies for 22 minutes exactly.
These cookies were amazingly soft, fluffy and puffy. Of course, that's the type of cookie I like. Dana said she felt it had too much flour in this recipe and would reduce the amount of flour next time she tried this recipe. The only downfall to these cookies is that you really can only eat one at a time! Well, I guess that would be a downfall for some, and an upside for others!