Chocolate Chip Cookies
Ingredients– 1/2 cup (113g) unsalted butter, melted
1/3 cup (66 g) granulated sugar
1/2 cup (104g) packed light brown sugar
1 large egg
1 teaspoon (5ml) vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (186g) all-purpose flour
1 1/2 cups (255g) chocolate chips (semi-sweet or milk)

Instructions– Note: This dough requires chilling.
Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.

Caramel Apples
Ingredients– Heavy Cream: Heavy cream/heavy whipping cream is the base for caramel. Any milk or half-and-half are too thin and won’t cook properly.
Light Corn Syrup: Corn syrup is liquid sugar made from corn. Like all refined sugars, corn syrup doesn’t have an ideal nutritional profile. (Corn syrup used in home kitchens is not high-fructose corn syrup. HFCS goes through an additional refining process.) Corn syrup is required as it acts as the sticky, taffy-like base for caramel apples. Without it, the caramel will slide right off the apple (just as my salted caramel would). Though other liquid sweeteners can sometimes be substituted for corn syrup, candy making is not one of those instances. For organic non-GMO corn syrup, I like Wholesome brand.
Brown Sugar: Brown sugar is softer and more flavorful than regular white sugar, so I love using it in caramel coating recipes.
Butter: Butter adds unbeatable flavor and a desirably soft texture.
Salt & Vanilla Extract: Both ingredients add incredible flavor. Add the vanilla extract after you remove the cooked caramel from heat.

Instructions– For the caramel, cook the first 5 ingredients on the stove until the candy reaches 235°F (113°C), known as the Soft Ball Stage in candy cooking terms. Reaching 235°F (113°C) should take about 15 – 20 minutes, though don’t use the time as your stopping point because it really depends on your stove– electric stoves may take a little longer than gas stoves. But you won’t mind waiting because this caramel smells INCREDIBLE as it cooks. Some readers have been cooking to 240°F (116°C) and saying the caramel sticks much better to the apples that way. Stick with anywhere between 235°F – 240°F. Remove caramel from heat, then stir in the vanilla. Allow caramel to cool for a few minutes, then dip your apples. Let the excess caramel drip off, then place on a nonstick surface such as a silicone baking mat lined baking sheet.

The homemade chocolate chip cookies were great! We only used homemade ingredients and more natural products. The cookies were really soft and baked just right. The butter and sugar was the correct amount for the cookies to taste really good, and the size and shape came out perfect. Cookies are normally served with some drink. I personally think either orange juice or some cold milk would be delicious with these bake chocolate chip cookies. The flavors would really work well; since the cookies are really sweet the orange juice is a bit tangy and that would balance out the natural sweetness in the cookies. Plain cold milk would also work well because it does not have much of a flavor and it would really balance all the flavors really well.

The caramel apples that we made were also really yummy. They were also really sweet with the caramel being really flavorful. We ended up putting the apples in some warm water before we made the caramel to get them to soften a little. Once we put the caramel on the apples it hardened and was the perfect combination, with the right textures and taste. One thing you can do to spice up your caramel apples are just add some toppings on them. This adds more flavor, color, and great taste. Some great things to put are- chocolate chips, sprinkles, and coconut flakes.

ALLERGY FRIENDLY- Chocolate Chip Cookies

For any one with wheat allergies you can use gulten free flour instead of all purpose flour. It does not taste any different and you are still able to enjoy the amazing cookies.

ALLERGY FRIENDLY- Caramel Apples

Since caramel apples uses a lot of syrup and butter to get the buttery taste, if you are allergic to dairy, or lactose intolerant you can always use dairy free butter to still get the same taste. Different types of oily based “butter” can also help, and it does not change the consistency or texture.

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ENJOY :))

Manas Palaparti- Palaparti’s Sweet Treats