Inside Out Chocolate Chip Cookies

Using my 1/4 cup cookie scoop (to make Crumbl-sized cookies), 

I got about 18 cookies out of this recipe!

Ingredients:

• 2½ cups all-purpose flour (350g; spooned, not packed)
• ½ cup dark cocoa powder 
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter at room temp
• 1½ cups granulated sugar
• 2 large eggs at room temp
• 1 teaspoon vanilla
• 1 cup white chocolate chips + 1 cup semi-sweet chocolate chips (*I used about 3/4 cup white chips, 3/4 cup semi-sweet chips, and 1/2 cup milk chocolate chips.)
• flaked salt for topping

Directions:

• Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together flour, cocoa powder, cornstarch, baking powder, soda, and salt. Set aside.
• In a large mixing bowl, cream together butter and sugar on medium speed until light and fluffy; about 3 minutes.
• Add eggs and vanilla and mix together. 
• Slowly add dry ingredients until just mixed together. Do not over mix dry ingredients. Fold in all chocolate chips.
• Scoop dough using a ¼ cup cookie scoop. Sprinkle with flaked sea salt.
• Bake 6-8 cookies per sheet for 11-13 minutes, or until edges look cooked and firm.  If the cookies have lost all their shiny top, then they are probably done baking. Another way to tell is if the outside rim feels firm.

Notes: Inside out chocolate chip cookies will remain fresh if stored in an airtight container at room temperature for 2-3 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.  To freeze, place in an airtight container for 2-3 months.  You can also freeze the cookie dough balls if you would like to bake them one at a time or as needed.

*www.thesaltedsweets.com

Peruvian Chicken with Green Sauce

Ingredients:

Chicken:

• 2 pounds chicken thighs (You can easily swap these for a whole chicken, breasts, wings, or legs.)
• 5 cloves garlic, minced (I used frozen cubes.)
• 1/3 cup soy sauce
• 2 Tablespoons lime juice
• 1 Tablespoon extra virgin olive oil
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• Black pepper

Green Sauce: (TO DIE FORRRR!  I use it on everything!!  (salads, veggies, rice bowls, eggs...)

• 3 jalapeños, seeded, ribs removed, and roughly chopped (I used 2 large jalapeños.)
• 1 cup fresh cilantro leaves
• 2 green onions, roughly chopped (GREEN PARTS ONLY!)
• 2 cloves garlic, peeled (I used frozen here again.)
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 1 Tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 Tablespoons extra virgin olive oil

Directions:

1. Combine marinade ingredients (garlic, soy, lime juice, oil, cumin, paprika, oregano, and a pinch or two of pepper.  Put chicken of choice in a large Ziploc bag and top with marinade. Place in refrigerator and allow to marinate for 8 to 24 hours.

2. To make the green sauce, combine all ingredients EXCEPT FOR THE OLIVE OIL in a blender and process until smooth. With the motor running, slowly drizzle in olive oil. Transfer to a bowl and refrigerate until ready to serve.

3. Preheat grill to medium-high heat (around 350/400degrees). Remove chicken from marinade and shake off remaining marinade.  Grill for 5-6 minutes with the grill cover closed.  Use tongs to flip and cook for an additional 5-6 minutes. Use a digital thermometer to make sure internal temperature reaches 165°F.  *If you prefer to cook indoors, preheat the oven to 500 degrees and place the chicken pieces in a 13x9 inch roasting pan.  Add 1 cup water to the pan. Bake uncovered for 30 minutes, then tent the pan with foil and cook for an additional 15 minutes, until the chicken is fully cooked. (Again, internal temperature should reach 165°F.)

*www.platingsandpairings.com