Weekend Recipes with Team SN

INGREDIENTS

• 1 cup unsalted butter, room temp

• 1 cup (220g) light brown sugar, packed

• 1/2 cup (100g) granulated sugar

• 2 large eggs, room temp

• 2 tsp vanilla extract

• 2 1/4 cups (290g) all purpose flour

• 1 tsp salt

• 1 tsp baking soda

• 1/2 tsp baking powder

• 3/4 cup chocolate chips

• 3/4 cup mini chocolate chips

• Flaky sea salt, for sprinkling on top

INSTRUCTIONS

1. Preheat the oven to 350F and line a large baking sheet with parchment paper.

2. In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder and set aside.

3. In a mixing bowl using a hand or stand mixer with the paddle attachment, mix together the butter and sugars. Mix on medium-high speed for 2-3 minutes or until light and fluffy.

4. Scrape down the bowl and mix in the eggs one at a time on medium-high speed. Once combined, scrape down the bowl and mix for another good 2-3 minutes, followed by the vanilla.

5. Scrape down the bowl again and mix in half of the dry ingredients on low-medium speed. Once almost combined, mix in the rest of the dry ingredients again on low-medium speed. Careful not to over-mix.

6. Pour in the mini and regular chocolate chips and use a rubber spatula to gently fold into the dough.

7. Using 1/4 measuring cup, scoop the dough out onto the baking sheet. Only bake about 4-5 cookies at a time and space them well apart as they spread quite a bit.

8. Bake for 12-15 minutes. They’re ready when the edges are lightly golden and the center is pale, puffed, and slightly underdone. Right when they’re pulled from the oven, use a fork to nudge in around the sides of the cookies. This will give you crisp and wrinkly edges.

9. Transfer to a cooling rack and allow the cookies to cool for about 15 minutes. Then dig in!

Recipe adapted from Butternut Bakery Blog

Hailee Catalons is constantly finding new ways to reinvent classic salsa recipes, and her watermelon salsa is definitely our fav. Serve with tortilla chips and a margarita for a big group of friends or save aside for some solo relaxation time after a beach day. 

INGREDIENTS

• ½ of a watermelon 

• 1 white onion 

• 1 jalapeño 

• 1 English cucumber 

• 1 avocado 

• 1 tbsp cilantro 

• Juice of 1 lime 

• 1 tbsp kosher salt 

INSTRUCTIONS

1. Dice watermelon, white onion, English cucumber, jalapeño, and avocado, then add to a large bowl.

2. Toss with freshly squeezed lime juice, 1 tbsp cilantro, and 1 tbsp kosher salt.

3. Enjoy with the chips of your choice! 

Recipe adapted from @cafehailee

Watch the TikTok here!