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

I am a sandwich gal through and through, and Italian Sub Sliders are truly my jam. There’s something irresistible about melty cheese, savory deli meats, and soft, buttery bread baked to golden perfection.

I have quite a few slider recipes on my blog already, and honestly, I love them all equally—but these are the ones my family asks for again and again.

Whether you’re hosting game night, a casual dinner, or just want something quick and satisfying, these Italian Sub Sliders check all the boxes. They’re loaded with flavor, easy to prep, and incredibly fun to eat.

Tips for Making the Best Italian Sub Sliders

You can absolutely customize these sliders to fit your taste. While I love using spicy salami and Kentucky smoked ham, you can easily swap in smoked turkey or roast beef. If you don’t have brioche buns, Hawaiian rolls or even simple dinner rolls work beautifully.

One tip that takes this recipe to the next level? I add a layer of sun-dried tomato pesto, and oh my goodness—it soaks into the bread and creates the most incredible flavor.

It adds a little tang, a little richness, and a big “wow” factor. Top that with a pizza cheese blend, and brush the tops with melted butter mixed with Italian herbs, parsley, and garlic powder.

Tap here for more recipes like this tasty Italian Sub Sliders

Make It Personal

What I love about these sliders is how nostalgic they feel—easy, satisfying, and perfect for sharing.

My kids devour them, and they’re often the first thing gone when we have guests over. It’s one of those no-fuss recipes that always impress.

If you make these Italian Sub Sliders, I’d love to see your creations! Tag me on social media and share your twist—I always get inspired by your ideas!

If you decide to make these tasty and simple Italian Sub Sliders, do not forget to tag me on social media.

You can find me on Instagram most of the time, so use the tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private, you can DM me a pic.

YOU MIGHT LIKE THESE RECIPES:

Biscuit and Mozzarella Skillet Bites

Build Your Own Burger Board

Chicken and Bacon Tortilla Pinwheels

Pull Apart BBQ Chicken Sliders

Ham and Cheese Skillet Sliders

Yield: 6

Italian Sub-Inspired Sliders

Print

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

• 12 brioche slider buns
• 12 teaspoons Sun-dried tomato pesto, more if desired
• 1/2 lb. shredded cheese, Italian blend
• 12 slices Italian spicy salami
• 12 slices Italian Genova salami
• 6 thicker slices of smoked ham, chopped into smaller pieces
• 2 tablespoons unsalted butter
• 1 teaspoon Italian herbs
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder

Instructions

1. Open each bun and place it on the bottom of the sheet pan. Then spread an equal amount of sun-dried tomato pesto on each bottom of the bun, following a generous sprinkle of Italian shredded cheese.
2. Add salami and smoked ham, and add more cheese on top.
3. Plays the tops of the band back and brush on melted unsalted
   butter, mixed with Italian herbs, dry parsley, and garlic powder.
4. Bake at 375 Fahrenheit for 12 minutes. Take it out of the
   oven then wait for five minutes before serving. Enjoy!

Notes

If you do not eat ham, use smoked turkey or chicken, or just omit it.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 914Total Fat: 57gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 292mgSodium: 1661mgCarbohydrates: 67gFiber: 3gSugar: 12gProtein: 32g

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

Granola! I do not think there is one person that I have met that does not like this delicious snack.

You can easily top yogurt with my homemade granola, perhaps eat it with your cereal, or pack it for your next hike. It gives you incredible energy and keeps you full as it is packed with terrific ingredients.

We love packing it when we go on our family hikes. It is so much better than the store-bought version, and I must say it tastes even better.

Granola clusters are versatile. You can even make bars and carefully slice them but breaking them into smaller bite-size clusters is so much fun, and they look imperfectly perfect.

I partnered with PB2 Foods to create this recipe and video. Honestly, I had the most fantastic time creating these recipes and using their products, which you can check here.

TAP HERE FOR MORE DELICIOUS RECIPES WITH PB2 PEANUT BUTTER POWDER

If you get the chance, get PB2 Powdered Almond Butter. This recipe is made using this product, and let me tell you, it is incredible.

Since my son is sensitive to peanuts, this product was a perfect replacement for me to use in recipes where I usually would add PB2 Foods Powdered Peanut Butter.

We love it in our baked goods, granola, cereal, or smoothies.

If you try my Homemade Granola with Oats, Almonds, and Dried Fruit, please share it with me on Instagram @sandraseasycooking. I would love to see it and with your permission share it!

Similar posts:

OVEN ROASTED PUMPKIN SEEDS

OVEN ROASTED CHESTNUTS

THE BEST HOMEMADE TOASTED GRANOLA

NO BAKE MUESLI PEANUT BUTTER ENERGY BITES

This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own.

Yield: 8 servings

Homemade Granola with Oats, Almonds and Dried Fruit

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Easy and tasty Homemade Granola with Oats, Almonds and Dried Fruit

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 2 cups rolled old-fashioned oats (gluten-free)
• ½ unsalted pumpkin seeds
• ½ cup flax seeds
• 1 cup roasted unsalted almonds.
• ¼ cup PB2 Foods almond butter powder
• ½ cup pure maple syrup
• 1 tbsp coconut oil, melted
• 1 tsp. vanilla extract
• 1 cup dried fruit; ginger, cranberry, mango, goji berries.

Instructions

1. Heat the oven (with the oven rack in the middle) to 350°F. Line a rimmed sheet pan
   with parchment or use a silicone mat.
2. In a large bowl, combine the oats, almonds, and flax, and pumpkin seeds. You may use
   other seeds as well.
3. Add almond powder and store to coat.
4. Combine maple syrup and coconut oil, and vanilla extract. Whisk until creamy and
   smooth.
5. Pour the mixture over the oat mixture. Use a spatula to stir until well combined and
   the oats are evenly coated.
6. Pour the mixture into the prepared pan and spread it into an even layer.
7. Bake for about 30-35 minutes, stirring halfway through or until crisp.
8. Break into clusters and store in glass jars or containers for the best taste.
   
   

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 388Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 30mgCarbohydrates: 52gNet Carbohydrates: 42gFiber: 10gSugar: 33gSugar Alcohols: 0gProtein: 11g

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