Chocolate Chip Cookies and Strawberry-Chipotle BBQ Sauce with “Tide and Thyme” Food Blogger, Laura Davis
We’re making everyone’s favorite – chocolate chip cookies!
Tide and Thyme Food Blogger, Laura Davis, is sharing her popular chocolate chip cookie recipe and she’s showing us how to make a simple BBQ sauce.
CHOCOLATE CHIP COOKIES
Makes around 2 dozen cookies
- 1 cup butter, room temperature
- 2 eggs, room temperature
- 1 cup light brown sugar
- 1 cup granulated sugar
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp vanilla extract
- 12 oz semi-sweet chocolate chips (2 cups)
- 1 cup walnuts, chopped
- Preheat oven to 375 degrees. Grease or spray 2 cookies sheets and set aside. Sift flour, salt, and baking powder into a medium bowl. Set aside.
- In the bowl of an electric mixer, cream the butter and sugars together until creamy. Reduce speed to low, and add the eggs (one at a time), and the vanilla. Mix to combine. Slowly add in the sifted flour and mix until just incorporated. Add the chocolate and the walnuts to the bowl and mix until they are distributed evenly.
- Using a small cookie scoop or a spoon, drop 1-inch balls onto greased cookie sheet, about 2 inches apart. Bake at 375 for 12-15 minutes. Cook on cookie sheet for a couple of minutes before transferring to cooling rack as cookies will be very soft.
- Store in an airtight container for up to 3 days.
STRAWBERRY-CHIPOTLE BARBECUE SAUCE
- 1 1/2 cups ketchup
- 1/2 cup molasses
- 1/3 cup strawberry preserves
- 1 chipotle pepper in adobo, chopped
- 2 Tablespoons cider vinegar
- 3 Tablespoons honey
- 1/2 teaspoon liquid smoke
- salt and pepper
- Whisk together all the ingredients in a medium bowl.
- Taste and season with additional salt, pepper, and/or hot sauce.
- Store covered, in the refrigerator, for several weeks.