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Ingredients:

270 grams all-purpose flour

5 grams baking soda

5 grams salt

225 grams unsalted butter, softened

150 grams white sugar

165 grams brown sugar

2 large eggs

5 mL vanilla extract

340 grams semisweet chocolate chips

Instructions:

Preheat your oven to 190°C and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt.

In a large bowl, beat the softened butter, white sugar, and brown sugar together until light and fluffy.

Add the eggs and vanilla extract to the butter mixture and beat until well combined.

Gradually mix in the flour mixture until just combined.

Stir in the chocolate chips.

Use a cookie scoop or spoon to drop balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes, or until the edges are lightly golden brown.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your freshly baked chocolate chip cookies!

[souaesthetics]

Swedish Meatballs Sauce

Ingredients:

400g ground beef/pork

1 medium onion, finely chopped

3 garlic cloves, minced

1 cup breadcrumbs

1 large eggs

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon allspice

2 tablespoons unsalted butter

2 tablespoons olive oil

2 tablespoons flour

2 cups beef broth

1 cup heavy cream

2 tablespoons Dijon mustard

2 tablespoons soy sauce

Fresh parsley for garnish (optional)

Instructions:

In a large mixing bowl, combine the ground beef/ground pork, onion, garlic, breadcrumbs, milk, eggs, salt, pepper, and allspice. Mix well.

Roll the mixture into golf ball-sized balls.

In a large pan , melt the butter and olive oil over medium heat. Add the meatballs to the pan and cook, turning occasionally, until browned on all sides, about 8-10 minutes.

Remove the meatballs from the pan and set aside.

In the same pan, add the flour and cook, stirring constantly, for 2-3 minutes until golden brown. Gradually whisk in the beef broth, heavy cream, Dijon mustard, and soy sauce.

Return the meatballs to the pan and stir to coat them in the sauce. Bring the mixture to a simmer and cook until the sauce has thickened, about 5-7 minutes.

Serve the meatballs with the sauce and garnish with parsley and rice, if desired. Enjoy!

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Ingredients:

300g boneless, skinless chicken breast or thighs, cut into bite-sized pieces

150g cooked rice

1 can (20 oz) pineapple chunks, drained, reserve juice

1 medium onion, chopped

3 garlic cloves, minced

1 tablespoon vegetable oil

2 tablespoons soy sauce

1 tablespoon honey

1 tablespoon cornstarch

1 teaspoon paprika

Salt and black pepper to taste

Instructions:

In a small bowl, whisk together the reserved pineapple juice, soy sauce, honey, cornstarch, and paprika. Set aside.

In a large pan or wok, heat the oil over medium-high heat. Add the chicken and cook until browned on all sides, about 4-5 minutes.

Add the onion and garlic to the pan and cook until they are tender, about 2-3 minutes.

Stir in the pineapple chunks and the prepared sauce. Cook until the sauce has thickened, about 2-3 minutes.

Serve the chicken and pineapple mixture over a bed of cooked rice and some seasame seed, if desired. Enjoy!