World’s Best Chocolate Chip Cookie (Seriously)

best chocolate chip cookie

I feel like I’ve been working on perfecting the world’s best chocolate chip cookie recipe for years. Since I was 6 actually. To me, there is nothing more comforting than a chocolate chip cookie. I’m sure the synonym for nostalgia is “chocolate chip cookie” in fact. And no matter how many times I thought I got it right, a new technique or trick seemed to fall in my lap. I mean, it is a rough life, eating all of those chocolate chip cookies. But someone has to do it. Someone has to find the best chocolate chip recipe in the world, right?

best chocolate chip cookie

The wait is over. I think I found THE WORLD’S BEST CHOCOLATE CHIP COOKIES. Yeah, I know there are a lot of other recipes out there claiming to be the best. But do those recipes have a ooey, gooey, chocolately center? Do the other recipes have toffee-like, slightly crispy, slightly chewy edges? Are the other cookies fluffy, nutty, and with a hint of salt?

Trust me. These are the best. I dare ya to try them and not agree!

Note: Check out these tools to help with this recipe!

Print Recipe
The World's Best Chocolate Chip Cookies (Seriously)
This is the world's best chocolate chip cookie recipe. The luscious, molten center is encircled in crispy, caramelly edges with obscene amounts of chocolate.
Prep Time 20 min
Cook Time 20 min
Prep Time 20 min
Cook Time 20 min
  1. Sift flours, baking soda, baking powder, cornstarch, nutmeg, and salt into a bowl. Set aside. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Fold in chocolate and incorporate without breaking pieces. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. Scoop 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then transfer cookies onto another rack to cool completely.
    best chocolate chip cookie with milk

Blueberry Basil Brioche Swirl Bread


As you can see, I’ve been on a big baking and pastry kick lately. My experience with savory cooking has started to take a back seat to my baking passion these last few months. It is where I got my start, after all. I was a 6-year-old who preferred to bake brownies and cookies than play with toys or run around with the other kids. I was drawn to the beauty, science, and sugar of baking and pastries long before I fell in love with the hot line. And even though I do enjoy my life as a savory chef, part of me wonders where I (and/or my career) would be if I had gone the sweet route instead diving into the world of salt, fire, and skillets. Thankfully no one is forever stuck in the path they initially chose. Thus, I’ve begun to pay more attention to the sweeter side of life lately. Will this new (old) love of sweets and breads become something greater than just some late-night stints in my kitchen after work? Who knows… But until then, there’s brioche swirl bread.

I absolutely LOVE babka. Enriched sweet dough and delectable chocolate wrapped up in a wonderfully entrancing package — what’s not to love? While the original recipe is about as good as it gets, the creative juices have been flowing lately, which has led me to create this tasty new version. And since I’m feeling bogged down by our dreary, early spring weather, I wanted to create a summery twist (see what I did there?) on this swirly classic.

IMG_5560Blueberry Basil Brioche Bread


Basil Brioche
  • 345 g bread flour
  • 9 g salt
  • 50 g sugar
  • 10 small basil leaves
  • 4 g yeast
  • 78 g whole milk, at room temperature
  • 135 g eggs (about 3), at room temperature
  • 2 g vanilla extract
  • 170 g unsalted butter, soft and cut in small chunks
  • zest from 1 lemon
Blueberry Filling
  • 100 g unsalted butter, at room temperature
  • 7 g blueberry powder*
  • 30 g sugar
  • 1/2 lemon, juiced

Egg Wash

  • 1 egg
  • 1 tbsp. water



*Blueberry powder is available online or in specialty baking/cooking stores. If you don’t have access or the time to hunt this ingredient down, just head to your local grocery store and purchase dehydrated blueberries. Pulse those dried babies in your food processor and voila, blueberry powder! A little goes a long way, so don’t let the cost of the berries deter you. I still have a good amount in my pantry even after I used the 7 grams needed for this recipe.


A quick note that, yes, this recipe works with weight instead of cups and teaspoons. If you’re as big of a fan of baking as I am, you’ll do well to purchase a kitchen scale. It’s the one and only way to properly (and accurately) bake. For example, one cup of flour that I measure will not yield exactly the same quantity of one cup of flour that you measure. Baking is a science. Even the slightest variance in measurement means the difference between a beautiful loaf of bread and something only the dog would eat. The only way to ensure the perfect bake is to use a scale. So I do apologize to those who don’t have a scale yet, but trust me,  if you run out and buy one now, your breads (and your family) will thank you.

To make the basil brioche dough, start by making the basil sugar. In a food processor, blend the sugar and basil leaves until the basil is finely chopped. Combine the flour, salt, basil sugar, and yeast in a medium bowl.

In a stand mixer, stir to combine the milk, vanilla extract, and eggs. Pour the dry ingredients on top and mix on low speed until just incorporated. Turn the mixer to medium and mix until the gluten develops and the dough comes together (about 5 minutes).


Continuing on medium speed, add one-third of the butter. Once that butter has been incorporated, add another third of the butter. Wait until it has been completely mixed in, then add the remaining butter. Take the dough out of the bowl and place on a floured surface. Cover with plastic wrap and rest for 1 hour. Don’t worry if the dough seems loose – it’s rich, buttery brioche bread. A light and slightly wet dough means you’ll end up with fluffy bread.

After an hour of resting, transfer the dough to a sheet pan lined with greased parchment paper (to prevent sticking). Wrap the sheet pan with plastic wrap and refrigerate for at least an hour or up to 12 hours. The longer you can refrigerate the dough the better the end product will taste. But if you’re like me and cant wait that long, one hour is totally acceptable.

For the blueberry filling, whisk all the ingredients in a bowl until combined.


Roll out the brioche dough to a rectangle 14 inches by 18 inches, keeping the edges as straight as possible. Spread the blueberry filling on the dough, making sure to cover it completely. Tightly roll up the brioche from the long side of the rectangle. Cut the dough lengthwise almost to the top, leaving 2 inches of uncut dough at the top. Twist the two lengths of dough so the cut side is facing up. Gently press the end together. Carefully transfer the braided loaf into a greased 9×5.5 inch loaf pan with the ends tucked under.

Cover with plastic wrap and let it proof for 1½ to 2 hours until doubled in size. Do not put it in too warm of a spot or the butter will melt out.

Preheat the oven to 325ºF.


Brush the loaf with egg wash. Bake the loaf for 16 minutes, then lower the temperature to 300ºF and bake for 30 to 35 minutes more, until the loaf is golden brown.

Remove from the oven and let it cool in the pan until it is cool enough to handle. Transfer to a wire rack to cool completely.



Basil And Olive Oil Macerated Raspberry Ice Cream


You guys, life has been buuusssyyyy. Between planning for my family’s upcoming cross-country move, all of the traveling we’ve done recently, work, and a growing (now VERY mobile) 10½ month old daughter, finding kitchen time has been a little bit of a challenge. So as soon as I learned that this past weekend was a free one, you better believe I made time to play in the kitchen! I don’t think I sat down once – it was perfect. And since the markets have now started to shift from winter to spring and summer produce, I took advantage of the fresh warm weather flavors I’ve been craving all winter. And what better way to welcome those warm seasonal vibes than with ice cream?


I feel like I must preface this recipe with an apology to hardcore ice cream traditionalists. This isn’t your normal vanilla, chocolate, strawberry kinda ice cream. But what can I say? I haven’t played in the kitchen in a while and my creative juices are exploding every where. But with that said, I still think I can convert (or at least tempt) those plain ice cream lovers with this little beauty. Heck, this recipe may surprise even the most experienced ice cream enthusiasts. Basil in ice cream? Trust me. Olive oil macerated raspberries? Yup, you read that correctly. A little bizarre, I know, but definitely the right blend of slightly savory, a little tart, but definitely sweet way to wake up your palate to warm weather flavors.


Basil and Olive Oil Macerated Raspberry Ice Cream

Yields 3 cups


Olive Oil Macerated Raspberry Sauce

  • 6 oz fresh raspberries
  • 3 tbsp. fruity olive oil
  • 1 tbsp. lemon juice
  • 3 tbsp. sugar

Basil Ice Cream

  • 10 fresh basil leaves
  • 2 cups whole milk
  • ½ cup sugar
  • 1/8 tsp. salt
  • 4 large egg yolks
  • ½ cup heavy cream


For the macerated raspberry sauce:

Macerate is basically a fancy way of saying soften through marination. When you macerate berries, berries are tossed with a mixture of sugar, acid, and oils and left to sit so that the mixture can soften and break down the cells of the berries, extracting the juices inside and softening the skin. So even though it sounds like a fancy therefore difficult component, it’s actually quite easy. Toss all of the sauce ingredients in a bowl, mix thoroughly, then let sit for 1 hour. After an hour, place all but 2 tbsp of the raspberry mixture in a small sauté pan and cook until the liquid thickens slightly (2-3 minutes). Turn off the heat, add the remaining mixture, and cool until later.


For the basil ice cream:

Bring milk, basil, ¼ cup sugar, and salt to a low boil in a heavy saucepan, then remove from heat and let basil steep for 30 minutes. Transfer to a food processor and blend until basil is finely ground. In a medium bowl, beat together yolks and remaining ¼ cup sugar with an electric mixer until thick and pale, about 1 minute. Add the milk mixture in a slow stream to the egg-sugar mix, whisking until combined. Pour mixture back into a saucepan and cook over medium heat, stirring constantly, until mixture coats back of spoon (175°F).

IMG_5545Do not let boil! Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Let custard cool completely. Stir in cream and pour into ice cream maker (following the ice cream maker manufacturer’s instructions). When the ice cream is set, spoon into an airtight container, alternating with raspberry sauce layers. Place ice cream in the freezer to harden (at least 2 hours). Enjoy!!


Salted Caramel and Chocolate Chip Cookie Adult Milkshake

img_4372Congratulations! It’s Friday and I think you deserve an extra special treat to get the weekend started. This recipe was created after a bottle of salted caramel Kahlua went untouched after it was used to make my grandma’s 90th birthday cake (yes, that’s right — Grammy rocked out her 90th with a Kahlua soaked chocolate cake. And it was deee-licious). What better way to use salted caramel Kahlua than in the most ridiculous (and by ridiculous I mean extremely tasty) adult milkshake ever. I even went the extra mile to include my chocolate chip cookie recipe. Alcohol, cookies, ice cream, and caramel… How could you not start your weekend without one of these!


Salted Caramel and Chocolate Chip Cookie Adult Milkshake

Yields 1


  • 1 oz vanilla vodka
  • 2 oz salted caramel Kahlua
  • ¾ cup chocolate ice cream
  • ½ cup ice
  • 3 tbsp. chocolate chips
  • caramel (optional, for garnish)
  • whipped cream (optional, for garnish)
  • chocolate chip cookie, for garnish
  • pinch of salt

Crunch up the chocolate chip cookie into fine crumbles. Dip the rim of a chilled glass in caramel then into the cookie crumbs. Blend the ice cream, ice, chocolate chips, vodka, and Kahlua until smooth. Pour into the cookie-rimmed glass and top with whipped cream, caramel, and a pinch of salt. Don’t forget a fun straw!


Homemade Chicken Stock


Now that you’ve roasted the most delicious whole chicken and carved it to perfection, don’t be so quick to throw the bones in the trash. Even after you’ve wished upon that wish bone, the leftover bones are the beginning of many tasty soups, stews, and sauces… in the form of chicken stock, that is. Chicken stock is incredibly easy to make and freezes for up to 3 months…just long enough to keep you warm during chilly winter days. And if you plan ahead, this is a great place to use up scraps from onions, garlic, and carrots that you’ve saved up throughout the week.

img_4156Chicken Stock

Yields 10 cups


  • Bones from whole chicken
  • 2 carrots
  • 1 yellow onion
  • 6 cloves of garlic
  • 3 celery stalks
  • 2 sprigs of rosemary
  • 4 sprigs of thyme

Preheat oven to 450°F. Rough chop onions, celery, and carrots and place on a sheet pan. Roast for 15 minutes or until edges begin to brown slightly. Place whole chicken carcass on a sheet pan and roast for 20 minutes.

In a large stock pot over medium heat, place herbs, garlic, roasted vegetables, and roasted chicken and cover with water (about 12 cups). Once boiling, turn heat down to low, cover with a lid, and simmer chicken stock for 1 hour. After 1 hour, strain stock through a fine mesh strainer.

Make sure you cool the stock down to 41°F within 6 hours if you’re not using it immediately. Also, a note on seasoning: I chose to make my stock unsalted so that I can add in the salt when I’m using it for a dish. Feel free to add your own seasonings if you prefer.

How To Carve A Whole Chicken


Carving a bird at the dinner table has been a role of great prestige in my family. I remember watching my grandpa cut into the turkey every Thanksgiving with the biggest smile on his face as he stood and cracked jokes with the family crammed around the table. And my dad always took pride as he cut into the turkey he spent all day on for his family. I find that my weekly carving of our Sunday night roasted chicken is a little homage to those special men I had in my life. But it did take some practice. I, too, was a little intimated about cutting into that Thanksgiving turkey when I had my chance. My grandpa and dad made it look so easy. And it actually is! A chicken and a turkey are basically the same in terms of the carving process. With these tips, you too will find carving-ease on Sunday nights, Thanksgiving afternoons, or any other day you you’re craving a delicious roasted bird.

There are several ways to cut a chicken, but for this tutorial I’m going to explain the 6-piece and 8-piece cut chicken. Both are standard, simple techniques and the only difference between the two is cutting the leg into the drumstick and thigh. These techniques are great money savers too. Why spend twice (or three times) as much on pre-cut chicken when you can cut your own!


  1. Start with a perfectly roasted (and rested) chicken (or raw chicken, if you prefer to roast individual pieces).


2.  Cut into the skin just above the leg — this will expose the thigh socket and joint.


3. Forcefully pull the leg away from the body until the joint pops. This will be surprisingly easy if the bird is cooked completely.


4. This is where you turn a 6 piece cut chicken into an 8 piece. To cut the drumstick from the thigh, cut along the groove that visibly separates the two. Wiggle the edge of your knife around slightly to find the joint and pry the thigh free from the drumstick.


8-piece cut chicken separates the thigh and drumstick. Easiest for sharing at the dinner table.


5. To cut the wing, pull it slightly away from the bird and then use your knife to cut through and separate the wing joint.


6. Now you should only be left with the breasts! Cut along the breast bone at a 45° angle. To help with a clean cut, use your hands to pry the breast meat away from the bone as you cut it. Serve the breasts whole or slice at a 45 °angle into 1 inch pieces.

Extra secret chef tip: Have you ever looked for, or better yet, tasted a chicken oyster?? Not actually a seafood oyster, the chicken version is comprised of two oyster-shaped pieces of dark meat hidden on either side of the backbone. It’s arguably two of the tastiest pieces of the chicken. So before you throw your chicken bones into the stock pot for homemade chicken stock, hunt for these little guys first! Just turn the carved chicken over to expose the backbone and the oysters should be staring right at you.


See, its a piece of cake (er…chicken?). No need to worry when Thanksgiving rolls around. Grab that carving knife and wield it with pride.


Whole roasted chicken cut into 6 pieces.


Whole roasted chicken cut into 8 pieces.

How To Truss A Chicken

img_4020Trussing a chicken can be a daunting yet one of the most important aspects of preparing a roasted chicken. Once you’ve mastered the technique, however, it makes the whole experience a seemingly easy and tasty one. A properly trussed chicken ensures an even cook throughout the whole bird while making it a beautiful centerpiece for the dinner table. And after you’ve learned how to carve a chicken I guarantee you’ll be roasting chickens every chance you get.

chicken-1536439_1920When it comes to trussing a chicken there seem to be two philosophies: classic/traditional vs modern. The traditional or classic way to truss a chicken makes for that picturesque bird you see gracing the covers of food magazines around this time of year. The problem I found with this technique is that it doesn’t produce the best tasting chicken. As you can see, the entire bird is compacted into itself. Because of this tight trussing, certain parts of the legs and thighs are not as exposed to the oven heat. The breasts are more likely to overcook before those internal thighs pieces cook, making the end product less tasty as a whole. And you are roasting a whole chicken, after all— Why waste all of that precious time and delicious meat on a trussing issue? Have no fear: I have a better approach! One that cooks every part of the bird evenly and gives you a magazine-worthy golden chicken to serve to your family and friends.


  1. Start with the chicken’s legs pointed toward you with the breasts up, and place a 4′ length of kitchen string underneath his back. (This may seem like a lot of string, but it’s better to work with a lot of length and trim at the end, than find you’re coming up short.)


2. Bring the string straight up and over his wings (into his “armpits”).


3. Cross the string in front and back down, pulling the neck skin down as you do so. This step keeps that skin from riding up during the roasting process, protecting the top of the breasts so they don’t dry out.


4. Bring the strings down (after the crisscross around the neck), over the wings (to keep them secure), over each drumstick, and cross the string again around the keel bone. Pull it and hold it tight before moving to the next step.


5. Loop each string under the respective leg and over the top, pulling tight enough to draw the legs outwards.


6. Flip the chicken over and tie a triple knot.


Voila! The perfectly trussed chicken ready to be roasted! Don’t get discouraged if it doesn’t work perfectly the first time. It will get easier with each bird. And think of all that yummy chicken you can practice on!

Roasted Chicken


For my family, weekend activities range from hikes, day trips, and mini vacations to chores and cuddles in front of movies. But wherever the weekend takes us, we always like to close it out with a comforting and warm meal together. For us, the classic roasted chicken is our go-to most Sunday nights. And with cold weather just around the corner, this meal is sure to keep us warm and fuzzy all fall and winter long. And not only do we get a great night of food and conversation around the dinner table but a few days of leftovers and homemade chicken stock as well.  What I love about this recipe is that it’s so simple and yet it produces the best tasting chicken ever. No bangs and whistles, just a little herbs, salt, and pepper and you have a dinner your friends will be talking about for months…until Thanksgiving, of course, and then you’re on turkey duty.

img_4025Roasted Chicken

Yields 6-8 portions (depending on the size)


  • 6-7 lb. whole chicken, preferably organic
  • 2 sprigs of rosemary
  • 3 sprigs of thyme
  • ¼ tsp. plus 1 tsp. black pepper
  • ½ tsp. plus 1 tbsp. salt

One day prior to roasting, remove the chicken from any packaging and place on a paper towel-lined plate and store in the fridge. This crucial step allows the skin to dry out slightly, creating a crispier skin when roasted. And since that is arguably one of the most fought after pieces of the bird, definitely take the time to rest it overnight. On roasting day and two hours prior to cooking, pull the chicken out of the refrigerator and place on the counter to come up to room temperature. If you were to place the cold, refrigerated chicken straight into the oven, certain spots (the cold spots) could take longer to cook than others, resulting in a mishmash of internal cooking temperatures. Letting the chicken come up to room temperature allows each part to cook evenly without drying out one portion of the chicken and undercooking another.


For taking the most accurate internal temperature, insert the thermometer where the thigh and body cavity meet. Make sure to take a couple temperatures, moving the thermometer slightly each time to ensure the temp is correct.

Preheat oven to 475°F. I prefer to roast my chicken at a higher temperature because it prevents the chicken from drying out too fast. The longer the bird hangs out in the oven, the more juices are extracted and evaporated, leaving you with dried out meat. So go high for a juicy chicken. Before trussing the chicken (Don’t worry if you don’t know how! Check out my tips on properly trussing a chicken here.), stuff the cavity with the fresh rosemary and thyme and generously season with ½ tsp. salt and ¼ tsp. black pepper. Truss the chicken properly to ensure even cooking. When the bird is trussed, place in a roasting pan (not necessary, but it does allow for an even cook around the entire chicken) and roast in the oven for about 1 hour, or until the skin is golden brown and the internal temperature is 155°F. Rest the chicken for 15 minutes before carving. (Check out my post on how to carve a whole chicken.) And don’t forget to save the bones for homemade chicken stock!


(The Best) Chocolate Chip Cookies


After my daughter was born I made it a goal of mine to perfect a bunch of classic recipes that I can share with her when she is older. I am determined to have the best pancake recipe for those early Sunday mornings when she and I are the only two people up. I want to send her to school with homemade sourdough bread for her school-lunch sandwiches. And I need to have the best chocolate chip cookie recipe for bake sales, cookie swaps, birthday parties, or those hard days when the only thing that can help is a cookie and milk. Thus began a now 4 month long hunt (albeit a tasty one!) to find my version of the best chocolate chip cookie.

img_3995Ok so I know there are SOOOOO many recipes out there claiming to make the best chocolate chip cookies. And I’m sure they all make a darn good cookie. But here’s something to keep in mind about chocolate chip cookies: one person’s favorite will be someone else’s least favorite. My wife loves a gooey, soft cookie while a friend of mine likes the dense, more cake-like cookie. So where does that leave my recipe? After many, many… many hours of baking and many, many, many taste tests I have come up with a recipe that hopefully pleases the toughest chocolate chip cookie critic. Nutty, soft, fluffy, a crisp bottom, and a gooey center is what you get with this recipe. It’s not too sweet but curbs the worst chocolate craving. Give it a try and let me know what you think! Is this the best chocolate chip cookie recipe? Don’t worry, you can tell me. I won’t tell the others 🙂


The obligatory cookie dough taste – a must!

(The Best) Chocolate Chip Cookies

Yields 18 cookies


  • 2½ cups all-purpose flour
  • ¾ tsp. baking soda
  • 1 tsp. salt
  • 1/8 tsp. nutmeg
  • 1½ sticks cold unsalted butter, cut into small pieces
  • ½ cup sugar
  • 1¼ cup dark brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 bag (11.5 oz) extra dark chocolate chips

Sift flour and baking soda into medium bowl. Stir in the salt and nutmeg then set bowl aside. In mixing bowl with paddle attachment, beat half of the butter until smooth. Add the sugar, brown sugar, and remaining butter to the mixing bowl and beat until creamy and lightened in color (this may take 5-8 minutes but be patient – it’s worth the wait!). Add one egg at a time, incorporating well after each. Add in the dry ingredients and vanilla and mix until dough comes together (don’t over-mix). Mix in the chocolate chips by hand. Shape the dough into 3 tbsp. balls and place onto cookie sheet or large plate. Cover dough balls with plastic wrap and refrigerate for 12-24 hours.

img_4002Preheat oven to 350°F. Place the chilled cookie dough 2 inches apart on a silpat or parchment paper lined cookie sheet. Bake for 12 minutes, rotating the tray halfway throughout to ensure even baking. Cool baked cookies on cookie sheet for 10 minutes before cooling completely on wire rack.

Recipe notes:

1. Baking on a silpat vs parchment paper?

The answer to that really boils down to your own personal cookie preference. Both parchment paper and a silpat produce a great cookie, but here are a couple tips on how to figure out if one is better for you than the other:

  • Does the recipe contain a good amount of butter? Parchment paper absorbs oils released during the baking process. This means that a good butter cookie doesn’t have to look “buttery/oily” if baked on the absorbent parchment paper. My chocolate chip recipe has a normal amount of butter, however, so you’re welcome to choose either one.
  • Do you like cookies with a crisper, crunchier bottom, or do you prefer a softer bottom? The silpat, because it’s made of non-stick silicone, provides a heat barrier between the cookie bottom and the cookie sheet resulting in soft, uniformly baked cookie without the risk of burning the cookies.
  • Do you have a little extra time to bake the cookies? The beauty of parchment paper is that it’s disposable, making it so you can toss the used paper, replace it with a new one, and continue baking without waiting for a silpat to cool down. The silpat, while it does cool down quickly, takes a little more time to get to the right temperature before you can load up your next batch of cookies. So it’s really up to you how fast you want to eat all of the cookies: right now = parchment paper; 20 extra minutes = silpat.

All that being said, both products produce a delicious cookie. If you have a silpat at home, give it a try with this recipe. If you don’t, no need to run out and get one. My hope is that my recipe will translate just as well when either product is used.

2. Make sure to cool the cookies for 10 minutes on the cookie sheet before moving them, especially if you’re using a silpat. Moving them too early disrupts the hardening of the sugars which could result in mushy, under-baked, or flat cookies. Keeping them on the pan allows the sugars to caramelize slowly, making the bottom toffee-like and the center ooey-gooey.


Salsa Verde


Don’t you just hate it when you have a bunch of leftover herbs piling up in your fridge? Unless you are blessed with a full herb garden in your backyard (ah, the dream) and can pick a sprig or two when needed, it seems like any time a dish calls for herbs, only a portion of that little carton purchased from the store gets used. And since I hate wasting food, this Italian-style salsa verde recipe fits the bill. It is perfect for using up those leftover herbs and it’s also a great pantry staple to have on hand to round out a seemingly simple dish. Not to be confused with the Mexican salsa of tomatillos and chilies, this salsa verde is a bright, briny blend of herbs and citrus that goes great with chicken, steak, fish, and veggies. And the best part about this recipe is the flexibility of herbs that can be used. Do you have extra oregano and dill? Make a oregano-dill salsa verde! Extra mint, parsley, and thyme? Make a salsa verde with them! My recipe includes parsley, oregano, and thyme, but feel free to use whatever herbs you would like!

img_3988Salsa Verde

Yields 1 cup


  • 1½ cups of fresh herbs (preferably parsley and any additional herbs)
  • 2 small cloves of garlic
  • 1/8 tsp red chili flakes
  • 2 tsp dijon mustard
  • zest from 1 lemon (save the juice too!)
  • 3 tbsp. capers (drained)
  • 2/3 cup oil of choice, preferably olive oil or avocado
  • pinch of salt and pepper


Place all of the ingredients (except the lemon juice) in a blender and pulse until the herbs are blended. If you want some extra zing, add in the lemon juice. But wait to add it until you’re ready to serve it – the lemon juice will turn the herbs brown if mixed in too early.  Have any anchovies in the fridge too? Add 1 fillet or two for even more flavor!



I served my salsa verde with seared shrimp skewers.