Gayle’s Galley

As we prepare for the colder weather, it feels like the right time to make comfort food. For us that’s a big pot of chili and chocolate chip cookies. Chili is the staple comfort food. It’s hearty, filling and quick and easy to make. It even tastes better the next day. And, who doesn’t like a chewy chocolate chip cookie as a snack or with a hot cup of tea? My go to cookie recipe is from Sally’s Baking Addiction. Enjoy!

Easy Chili

Ingredients:

1 lb. medium ground hamburger

1 large onion, chopped

½ red sweet pepper, chopped

2 cloves garlic, chopped

1 cup sliced mushrooms (or more)

1 (796 ml) can diced tomatoes

1 (540 ml) can of red kidney beans, drained and rinsed

1 (284 ml) can tomato soup

1 – 2 TBsp chili powder (to taste)

1 tsp cumin (optional)

Salt and pepper

Garnish with sour cream and shredded cheddar cheese (optional)

Instructions:

• In a large pot, brown the hamburger in a little oil.

• Add the chopped onion and sweet pepper and cook until the onion is translucent. Add

  the chopped garlic and sliced mushrooms to the pot and cook

  thoroughly.

• Drain any excess fat from the pot.

• Add the tomatoes, kidney beans and tomato soup to the pot.

• Depending on how strong you like your chili, add 1 TBsp at a time until you reach the heat that

  works for you and your family.

• Season with salt and pepper. Serve it in individual bowls with a dollop of sour cream and some shredded

  cheddar cheese.

Chocolate Chip Cookies

3/4 cup milk

2 and 1/4 c (280g) all-purpose flour

1 tsp baking soda

1 and 1/2 tsp cornstarch

1/2 tsp salt

3/4 c (170g) unsalted butter, melted

3/4 c (150g) packed light or dark brown sugar

1/2 c (100g) granulated sugar

1 large egg + 1 egg yolk, at room temperature

2 tsp vanilla extract

1 and 1/4 c (225g) semi-sweet chocolate chips

Instructions:

• Whisk the flour, baking soda, cornstarch, and salt together in a large

  bowl. Set aside.

• In a medium bowl, whisk the melted butter, brown sugar, and

  granulated sugar together until no brown sugar lumps remain. Whisk

  in the egg and egg yolk. Finally, whisk in the vanilla extract.

• Pour into dry ingredients and mix together with a large spoon.

• Fold in the chocolate chips.

• Cover the dough tightly and chill in the refrigerator for at least 3 hours

  or up to 3 days.

• Take the dough out of the refrigerator and allow it to

  slightly soften at room temperature for 10 minutes.

  Preheat oven to 325°F (163°C).

• Line large baking sheets with parchment paper.

• Using a cookie scoop, scoop dough for the size of cookie you want.

• Roll each cookie into a ball, with a fat middle. Repeat with remaining dough.

• Place cookies on cookie sheet.

• Bake the cookies for 12–13 minutes or until the edges are very lightly

  browned. The centers will look very soft, but the cookies will continue

  to set as they cool.

• Cool on the baking sheet for 10 minutes.

• After 10 minutes of cooling on the baking sheets, transfer cookies to a wire

  rack to cool completely.

In December, I’ll be baking lots of cookies. Do you have a special cookie recipe? Why not share the recipe with your fellow Highlanders.

Please send your recipe to gayle.martin@sympatico.ca