Adapted from the Nestle Toll House Chocolate Chip Cookie Recipe
2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened at room temperature
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
1 tsp vanilla extract
2 large eggs
1 cup Ghiradelli semisweet chocolate chips
1 cup Ghiradelli dark chocolate chips
2 tsp water (add to flour)

Preheat oven to 375

Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Fold in morsels. Drop by rounded teaspoon onto parchment paper or an ungreased baking sheet. I love to sprinkle my cookies with kosher salt before baking.

Bake for 9 to 11 minutes. Take a peek at the 8 minute mark, rotate the baking sheet. Bake for 2 more minutes or until edges are lightly browned and the center is slightly undercooked.
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Remove the cookies. Transfer them to a wire rack to cool.

These cookies are delicious served warm. Store extra cookies in an air tight container for up to three days.

Once you've had handmade marshmallows, I promise you'll never buy them from a store again. These pillowy squares are fluffy and lightly sweetened. This recipe yields a load of marshmallows, at least 50, perfect for sharing and gift giving, which means that if I know you, you’ll probably get a tub of marshmallows from me this holiday season :).

Recipe credit again goes out to the incredible chefs at Salud! Cooking School at https://www.wholefoodsmarket.com/service/salud-cooking-school-charlotte
Check out their calendar!

Homemade Marshmallows
Ingredients
* Vegetable oil, for brushing
* 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
* 3 cups granulated sugar
* 1 1/4 cups light corn syrup
* 1/4 teaspoon salt
* 2 teaspoons pure vanilla extract
* 1 1/2 cups confectioners' sugar
Directions

1. Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.

2. Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.

3. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.

4. Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
5. Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat.