Cinnamon and white chocolate chip cookies

When I saw this recipe for Snickerdoodle-like cookies from Picky Palate, I immediately bookmarked it for one of our Bachelorette watch parties.  These are fantastic- the cinnamon sugar cookie base is great, then you "take it to the next level" (Bachelorette reference for all you fellow watchers) when you add all the chips.  Your sweet tooth will thank you.

CINNAMON AND WHITE CHOCOLATE CHIP COOKIES

Yield: 2 dozen cookies

Ingredients:

1 stick unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1/2 teaspoon pure vanilla extract

1 1/4 cups all purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1 cup cinnamon chips

1 cup white chocolate chips

Instructions:

Preheat oven to 350 degrees.  Line 2 baking sheets with silpat liners or parchment paper.

In a small bowl, combine the flour, salt, baking soda, and cinnamon.  

In a stand mixer, cream the butter and sugars until light and fluffy, about 2 minutes. Add the egg and vanilla, beating to combine. Slowly add the flour mixture. Add cinnamon chips and white chocolate chips and mix until just combined.

Using a medium cookie scoop, place dough onto prepared baking sheet, about 1 inch apart. Bake for 10-12 minutes, until baked through. Remove from oven and let cool on baking sheet for 10 minutes before transferring to cooling rack.

Salted caramel brownies

Whoever first paired caramel and salt together is genius- and then you add chocolate to the mix, and WOW!!  These salted caramel brownies from Ina Garten are super-fudgy and delicious!  (Side note- I think the espresso powder is optional.  It enhances the chocolate flavor, but I'm sure these would be just fine without it, if you prefer).

SALTED CARAMEL BROWNIES

Yield: 12 large bars

Ingredients:

1/2 pound (2 sticks) unsalted butter
14 ounces semisweet chocolate chips, divided
3 ounces unsweetened chocolate
3 large eggs
2 teaspoons instant coffee granules or espresso powder
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
6 ounces caramel sauce (I used Smuckers)
2 to 3 teaspoons flaked sea salt

Instructions:

Preheat the oven to 350 degrees F. Butter and flour a 9 x 13 baking pan.

Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature. NOTE: It is very important to allow the batter to cool before adding the next chocolate chips, or they will melt.

In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.

Bake for 35 minutes, until a toothpick comes out clean. Don't overbake. (Mine only took 28 minutes on convection bake).

As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the flaked sea salt. Cool completely and cut into 12 bars.