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The best chocolate chip cookie recipe

by Naomi Levi - Grade 8

Start writing here… Many times we want the best chocolate chip cookie but can’t find the right recipe. This recipe down below will be the perfect recipe for you, it is also very flexible. These chocolate chip cookies are crispy, chewy, and perfectly buttery and sweet.

Ingredients - Preheat oven to 375 and line 3 baking sheets with parchment paper.

1 cup of salted butter In medium bowl mix together flour, baking soda, baking powder and salt.

1 cup of granulated sugar In a separate bowl mix together butter and sugar until fully combined.

1 cup of light brown sugar In the bowl with butter and sugar, add eggs and vanilla until it turned to a light color.

2 teaspoons of pure vanilla extract Mix the dry and wet ingredients together until fully combined.

2 large eggs Add chocolate chips and mix well.

3 cups of all purpose flour Roll the cookie dough into 1-3 tablespoons depending on how big you want them.

1 teaspoon of baking soda Place cookies onto baking sheet and flatten. (Don’t flatten too much )

1 teaspoon of sea salt Bake in oven for 8-10 minutes or until golden brown.

2 cups of chocolate chips Once ready let sit in baking sheet and then let cool completely on a cooling rack.

Mississippi Pot Roast Recipe

Ingredients:

2-3 lbs beef chuck roast
2 tablespoons olive oil
freshly ground black pepper
1 packet dry Italian seasoning/salad dressing mix
1 packet dry au jus gravy mix
10-12 pepperoncini peppers plus ½ cup juice from the jar (optional: jarred jalapenos can be mixed in as well to give a hint of spice)
¼ cup butter
8 ciabatta rolls (or favorite hard rolls)
8 slices provolone cheese
butter
1 small onion
mayonnaise (optional)

Instructions:

Season meat with pepper.
Heat up your pan and seat your chuck roast in a non-stick pan until all sides are browned (save the juices for the crockpot and add with all the rest of the ingredients).
Place browned roast, both seasoning packs, pepperoncini and juice, and butter into the slow cooker.
Cook LOW for 8-10 hours or on HIGH for 5-6 hours, until the beef shreds easily with a fork.
Take the meat out and shred - separate juice (add to the meat to keep moist or to dip sandwiches in)
Build sandwich: slice, spread bread with butter and toast. Add as much meat as desired and top with a slide or two of provolone. Broil for 3-4 minutes or until golden and melty. ENJOY!

Cheesy Potato Casserole

Ingredients:

32 oz bag of frozen hash browns (shredded or cubed)
2 cups cheddar cheese (more if you want EXTRA cheese)
1 can Cream of Chicken soup
16 ounces sour cream
3/4 cup butter
1 cup corn flakes

DIRECTIONS

Take hash browns out of freezer, keep in bag, set aside.
In microwave, melt 1 stick of butter in large bowl; mix in sour cream, cheese and cream of chicken soup.
In 9x13 pan (sprayed with Pam), spread hash browns. Spread sour cream, cheese, and soup mixture on top.
Melt 1/2 stick of butter on stovetop, mix in corn flakes, stir (smash them a little too) until butter is absorbed. You may need/want to add more corn flakes.
Sprinkle corn flakes on top of sour cream, cheese and soup mixture.
Bake 1 hour at 350.

DIYS

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