I've been working on perfecting the chocolate chip cookie for a long time now.  When I was growing up they were pretty good, but now, now they are perfect.  It is a combination of several recipes I have tried over the years.  These cookies are soft, moist, but slightly crispy around the edge, chocolaty enough to satisfy but not too chocolaty.  A little bit more time is needed but it is well worth it.

Casey's Perfect Chocolate Chip Cookies

Yields: 4 dozen cookies

Ingredients:
2 cups (4 sticks) butter, two sticks melted and browned in a skillet
1 cup granulated sugar
2 cups brown sugar
2 teaspoons vanilla extract
4 large eggs
2 teaspoons baking soda
2 teaspoons salt (only if you use unsalted butter, if you use salted butter omit the added salt)
6 cups flour
3 cups semisweet chocolate chips

Directions:
Preheat oven to 375.  Line two large baking sheets with parchment paper.

Heat two sticks of butter (1 cup) in a large skillet over medium-high heat until melted, about 2 minutes.  Continue cooking until butter is a golden to dark brown, an additional 1 – 3 minutes.  Remove from heat and add the additional two sticks of butter (1 cup) into the hot butter until completely melted.  Let cool slightly.

Add granulated and brown sugar to mixing bowl and add melted butter.  Mix or whisk until incorporated, sugar is melted and becomes a gloss dark brown color.  Add vanilla and eggs and mix or whisk again for approximately 1 – 3 minutes until completely incorporated.  The mixture should be the consistency of pancake batter. Add baking soda and salt and mix for about 1 minute.  Then add the flour, one cup at a time, mixing each cup into the batter for approximately 1 – 2 minutes or until each cup of flour is incorporated.  Make sure you scrape down the sides of the bowl after each cup of flour.  After the last cup of flour is added, scrape the sides of the bowl one more time and add the chocolate chips.  Again mix for 1 – 2 minutes to ensure the chocolate chips are disbursed through the batter.

Using a #24 or 2" cookie scoop place the cookie balls on the prepared cookie sheets about 2" apart, as they will spread.  These aren't small cookies, they are a good size.  The dough will not be as thick as one might expect.  The pans I use hold 11 cookies, three rows, the outside rows are 4 the middle is three off-set to the outside rows, I think if I tried to do three rows of four they would all run into each other.

Bake the cookies one sheet at a time for 10 – 15 minutes.  When done the edges should be golden brown but the centers still soft.  I use a gas oven and bake mine for 14 – 15 minutes, but I find I have to cook all my baked goods for slightly longer than an electric oven.  Remove from pan to wire rack to cool.

I don't use nuts in mine as we also have these cookies out for guests to eat and too many people have nut allergies. Just to be safe and so I don't have to put a sign out as you can tell from looking at them they are chocolate chip cookies.  If you prefer yours with nuts, add 1 cup of chopped walnuts or pecans (toasted is even better) when you add the chocolate chips.  The browned butter and increased brown sugar give them a nuttier, richer taste and help keep them soft.  Store in an airtight container.

As for the chocolate chips.  Use the brand you like the best.  America's test kitchen (which gave me the idea for browning the butter as I have always melted it) says Ghirardelli's Bittersweet 60% Cacao chips taste the best, but their recipe still called for semisweet chips.  I buy the huge commercial bags of semisweet chips from Costco and I find they work really well for me.  They melt well  but not too much, have a good flavor, aren't too sweet and aren't chalky.

I hope if you try my recipe you let me know how your cookies turn out!

Really it is an add whatever you want kind of dinner.  So many options.  First the base recipe and then some options I have done before.

Serves 4 (or two really big portions with a portion for a little one too)

2 cups chicken broth
1 cup water
1 small onion, finely chopped (I have used white, yellow and red before, all are great)
1 cup white wine
1 1/2 cups Arborio Rice
3 tbsp butter
1/4 cup Parmesan Cheese

In a saucepan, bring chicken broth, white wine, and water to simmer and keep on low heat.  In a 3-qt heavy saucepan melt 2 tbsp of the butter and saute onion until soft.  Add the rice, stirring until thoroughly coated.  Add 1 cup simmering broth and stir until liquid is absorbed.  Continue cooking on low heat, adding 1/2 cup broth mixture at a time, until rice is creamy but al dente (about 18 – 20 minutes).  Add parmesan cheese, remaining 1 tbsp butter, salt and pepper to taste.

Variations
Chicken, mushroom & asparagus
I chop up a chicken breast and toss it in with the onion while it is sauteing and then add quartered mushrooms and asparagus once I have added the first cup of liquid.

Shrimp / Fish / Seafood
I add fresh shrimp about halfway through the cooking process.  If using fish use a firm fish or salmon for added color

Sweet Potato
Peel and dice a sweet potato and saute with the onion, add a handful of chopped sage leaves.  Also good with kale, spinach, or swiss chard added about halfway through cooking.

Be creative.  I did one with bacon, butternut squash, swiss chard and gorgonzola cheese too, it was interesting, not bad, just a different taste.  I also usually drizzle a little cream in at the end for some added creaminess

Ingredients
2 small English Cucumbers (about 3/4 lbs)
1 2/3 cups plain Greek Yogurt
4 cloves garlic, crushed
3 Tablespoons finely chopped fresh dill (or 2 Tablespoons Dried)
1 Tablespoon Lemon Juice

Directions
Cut cucumber in half lengthwise.  Scoop out any seeds and discard.  Leaving skin on coarsely grate the cucumber into a small colander (or use the food processor and transfer to a colander).  Sprinkle with salt and leave over large bowl for at least 15 minutes to drain off any bitter juices.

Meanwhile, place yogurt, crushed garlic, dill and lemon juice in a bowl.  Stir until well combined.

Rinse cucumber under cold water.  Taking small handfuls, squeeze out any excess moisture.  I put the handfuls into a paper towel after squeezing to try and get as much moisture out as possible.  Combine the grated cucumber with the yogurt mixture, then season to taste with salt and ground black pepper.

Serve immediately or refrigerate until ready to serve.

Makes 2 cups.

note:  Can also be made using mint in place of the dill.