Sandra's Easy Cooking

Who can resist the joy of homemade cookies? While classic recipes hold a special place in our hearts, I assure you that these Brown Butter Anna’s Chocolate Chip Cookies take the experience to a whole new level. I can’t wait for you all to give them a try!

I debated how to “title” them but ultimately decided it was best if I just said how it is, these are Anna’s cookies and everyone knows that she makes them.

In our family, my daughter Anna is the reigning baking queen. Although I dabble in some desserts, bread, and various baked goods, she truly shines when it comes to cookies and cakes.

More than once, I’ve coaxed her to share her secret recipe, and I’m thrilled to announce that the moment has finally arrived! Woohoo!

Anna’s cookies are a delightful blend of chewy and sweet, with a melt-in-your-mouth texture that’s simply divine. Pair them with a cold glass of milk, and you have the perfect treat for any occasion.

Now, I’m curious—what are your favorite cookie varieties? 

With countless cookie recipes available online, it seems like everyone claims to have the best. Yet, here I stand as probably the one-millionth blogger to confidently declare that this recipe is nothing short of perfection.

I know a handful of people, my friends, that actually have this recipe and love it. I am witnessing myself how incredibly delicious they are so here we go… Get ready to indulge in a cookie experience like no other!

Recipes you might like:

Old Fashioned Oatmeal Cookies

Crispy Chocolate Chip Cookies

Chocolate Chip Cookies

Let me know when you make these delightful Anna’s Chocolate Chip Cookies. Please, tag me on social media so I can see your creation.

Thanks for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Sandra’s Amazon Store:

Cookie Sheets for Baking Nonstick Set – 3-Piece

Yield: 24 to 32 Cookies

Anna's Chocolate Chip Cookies

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COOKIES are such an amazing treat and we have been enjoying these for many years.

Prep Time 10 minutes

Baking Time 18 minutes

Additional Time 1 day

Total Time 1 day 28 minutes

Ingredients

• 2 sticks unsalted butter

• 1/2 cup granulated sugar

• 1 cup lightly packed dark brown sugar

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon fine sea salt

• 1 teaspoon instant espresso powder (optional)
• 
1/2 teaspoon baking powder

• 2 large eggs, at room temperature
• 
2 teaspoons vanilla
• 
1 cup semi-sweet chocolate chips
• 1/2 cup dark chocolate chips
• Flaky sea salt, for finishing (optional)

Instructions

Brown Butter:

1. 
   In a skillet set over medium-high heat, melt the unsalted butter. Swirling the pan occasionally, continue to cook the butter. You must constantly stir or swirl. It should become foamy with a popping sound. This way we are removing dairy from our butter.
2. Continue to swirl the pan or stir until the butter develops a very nutty aroma and brown bits start to form at the bottom.
3. Once the bits are amber in color, remove them from heat and add two ice cubes.
   

Making Dough:

1. 
   With an electric mixer, mix the brown butter and sugars until well combined, about 1 minute.
2. Beat in the eggs, and vanilla, until combined. Whisk together the flour, baking soda, baking powder, instant espresso powder (optional) and sea salt in a separate large bowl.
3. Slowly add the dry ingredients to the wet ingredients and beat on low speed just until combined.
4. Add chocolate chips and mix on low speed until incorporated into the dough.
   

Resting:

1. 
   Now, you could make a cookie log, wrap it, and then slice cookies for baking, or use an ice cream scoop to make cookie dough balls and place it on the sheet then chill your dough for 24 hours in the fridge (After they chill you can place them in ziplock bag and freeze).
2. Trust me on this one. The dough needs to chill to be perfect, and 24 hours is perfect time for these cookies to be amazing.


Baking:

1. 
   Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Place cookies on the pan, about 8 at a time (9x12 baking sheet), creating a bit of room for them to rise. I like adding a few extra chocolate chips on the top, but it isn't necessary.
2. If they are larger I will bake them for 20 minutes, if they are regular-size cookies, 17 to 18 minutes at 350F or until the edges begin to turn golden brown. They will look underdone in the middle but while they are cooling they will continue to cook.
   
   

Notes

If you are making smaller cookies you can most definitely end up with more than 32 cookies.

You can bake them right after they chill, about an hour or so, they would taste great, or after 12 hours, but if you are patient, please give them a try after 24 hours in the fridge. You will be pleasantly surprised.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving:Calories: 197Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 141mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 2g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

This Arugula Salad with Fresh Figs and Feta Cheese is the perfect combination of flavors and textures.

With the sweetness of fresh figs and the creaminess as well as the saltiness of feta cheese, it’s a dish that will impress your family and friends.

Not only is it incredibly tasty, but it’s also simple and easy to make. It’s the ideal side dish to serve alongside grilled meats or fish.

Arugula salad is not only visually appealing with its vibrant colors, but it also offers a delightful combination of flavors.

Tap here for more delicious Salad Recipes

The peppery arugula pairs perfectly with the sweetness of the fresh figs, while the tangy feta cheese adds a creamy and savory element.

Whether you’re grilling up some juicy steaks or enjoying a light fish dish, this salad will complement your meal perfectly.

Its refreshing and crisp nature is the ideal contrast to rich and flavorful main courses. If you are not a fan of figs, arugula goes great with strawberries too. Just keep that in mind.

I am a huge lover of figs so I get them as soon as Trader Joe’s or similar grocery stores have them. That being said, we also grow in the backyard so that is a plus when I want a quick snack or a salad like this.

So why not treat your family to this delicious arugula salad with fresh figs and feta cheese?

It’s a simple, easy, and super tasty dish that will elevate any mealtime experience. Try it out today and savor the delightful flavors this salad has to offer.

If you are inspired by me to make Arugula Salad with Figs and Feta Cheese, please tag me on social media.

Thanks for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Recipes you might like

TikTok Carrot Salad

Bruschetta Pasta Salad

Southern English Pea Salad

Massaged Kale and Strawberry Salad

Yield: Serves 2

Arugula Salad with Fresh Figs and Feta Cheese

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Easy and delicious Arugula Salad with Fresh Figs and Feta Cheese recipe

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 4 cups of fresh arugula
• 6-8 fresh figs, sliced
• ½ cup of crumbled feta cheese

For the dressing, you'll need:

• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of lemon juice, or to please your taste buds
• 1 generous pinch of sea salt, or to taste
• 1 generous pinch of black pepper, or to taste
• 1/4 teaspoon of cayenne pepper, optional
• 1 drizzle of Balsamic vinegar, optional

Instructions

1. Start by washing the arugula thoroughly and patting it dry with a clean kitchen towel.
2. In a large salad bowl, add the arugula and top it with the sliced figs and crumbled feta cheese.
3. In a small bowl, whisk together all the ingredients for dressing until well combined.
4. Drizzle the dressing over the salad, gently tossing to coat all the ingredients.
5. Serve immediately and enjoy!

Notes

I'm not too fond of balsamic vinegar so I never use it in my salads. If you like it feel free to add one more layer of flavor.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving:Calories: 386Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 33mgSodium: 427mgCarbohydrates: 43gFiber: 7gSugar: 36gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

I have a great preference for easy-to-make meals that take less than 30 minutes to create. Italian Meatballs with Orzo is a recipe that never fails to amaze.

I’m proud of my multitasking skills because I can prepare many delicious suppers in as little as 20 to 30 minutes, depending on how complicated the dish is, of course.

As someone who likes to finish cooking meals rather quickly, I find it difficult to gauge the precise cooking time. I tried to slow things down but for me, it is truly impossible.

Just to put it into perspective, I usually finish a large family Thanksgiving dinner for eight people by myself in less than four hours. Just to add from scratch, from bread, all the side dishes and fixings to pumpkin pie.

Let’s now see how simple and easy this particular recipe is. Any kind of pasta will work, but there’s something about Orzo that just appeals to me.

Its tiny, delicious grains cook quickly, which makes it a great option for family dinners that just require one pot. Since you’ll need to boil the pasta separately, you’ll actually need two pots. But you get the idea, don’t you?

I would be thrilled to see what delicacies you come up with if you decide to try this simple yet delicious recipe for Italian Meatballs with Orzo. Please feel free to tell me about your experiences!

Thanks for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Happy Cooking!

Yield: 3 SERVINGS

Italian Meatballs with Orzo

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Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1/2 pack Orzo (follow instructions)
• 1 tablespoon olive oil, split in half
• 1 pack of Italian sausage, without casting
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• Sea salt to taste
• 1 teaspoon Kickin Chicken Seasoning: Salt, Onion Powder, Paprika, Garlic Granules, Cayenne Pepper, Ground Black Pepper, Sage, Thyme, Oregano, Cumin.
• 1/4 teaspoon fresh lemon juice
• 1 tablespoon lemon thyme

Instructions

1. Make small meatballs. Italian sausage is already seasoned so there is no need to season it. You can use ground beef, but make sure to season it well.
2. Heat a pan to medium-high heat with one tablespoon of olive oil. Sauté the meatballs until they are brownish and cooked through. Cut one open to check if it's cooked. Alternatively, you can cook them in an air fryer if you prefer and skip the sautéing step.
3. Remove the cooked meatballs from the pan. Add one more tablespoon of olive oil, cherry tomato halves, and garlic. Turn the heat down a bit and sauté the tomatoes until they look almost caramelized about 5 minutes.
4. Boil water with salt and follow the instructions for the orzo. It takes about 3 to 4 minutes for it to be perfect for this dish. Scoop about 1/8 cup of pasta water and set it aside. Drain the orzo but DO NOT WASH.
5. Add the orzo to the tomatoes and garlic, pour in the saved pasta water, and stir the pasta to pick up all the flavors from the bottom of the pan.
6. Put the meatballs back in, add a bit of salt to taste, seasoning, lemon juice, mix, and garnish with lemon thyme.
   
   Serve immediately!
   

Notes

You can use any pasta.

Instead of Italian sausage, you can use ground beef. Make sure to season it accurately. Italian sausages without casing are already seasoned.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving:Calories: 209Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 15mgSodium: 581mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Recipes You Might Like:

Quick and Easy Pasta with Beef

Bruschetta Pasta Salad

Chicken Pesto Pasta

Yield: 3 SERVINGS

Italian Meatballs with Orzo

Print

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1/2 pack Orzo (follow instructions)
• 1 tablespoon olive oil, split in half
• 1 pack of Italian sausage, without casting
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• Sea salt to taste
• 1 teaspoon Kickin Chicken Seasoning: Salt, Onion Powder, Paprika, Garlic Granules, Cayenne Pepper, Ground Black Pepper, Sage, Thyme, Oregano, Cumin.
• 1/4 teaspoon fresh lemon juice
• 1 tablespoon lemon thyme

Instructions

1. Make small meatballs. Italian sausage is already seasoned so there is no need to season it. You can use ground beef, but make sure to season it well.
2. Heat a pan to medium-high heat with one tablespoon of olive oil. Sauté the meatballs until they are brownish and cooked through. Cut one open to check if it's cooked. Alternatively, you can cook them in an air fryer if you prefer and skip the sautéing step.
3. Remove the cooked meatballs from the pan. Add one more tablespoon of olive oil, cherry tomato halves, and garlic. Turn the heat down a bit and sauté the tomatoes until they look almost caramelized about 5 minutes.
4. Boil water with salt and follow the instructions for the orzo. It takes about 3 to 4 minutes for it to be perfect for this dish. Scoop about 1/8 cup of pasta water and set it aside. Drain the orzo but DO NOT WASH.
5. Add the orzo to the tomatoes and garlic, pour in the saved pasta water, and stir the pasta to pick up all the flavors from the bottom of the pan.
6. Put the meatballs back in, add a bit of salt to taste, seasoning, lemon juice, mix, and garnish with lemon thyme.
   
   Serve immediately!
   

Notes

You can use any pasta.

Instead of Italian sausage, you can use ground beef. Make sure to season it accurately. Italian sausages without casing are already seasoned.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving:Calories: 209Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 15mgSodium: 581mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest