my hands are soft

THE BEST SOFT CHOCOLATE CHIP COOKIES

These are the ultimate soft chocolate chip cookies! No chilling needed—just ultra-thick, soft, and classic chocolate chip goodness!

INGREDIENTS

  • 8 tablespoons salted butter
  • 1/2 cup white sugar (I prefer raw cane sugar for a coarser texture)
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 1/2 cups all-purpose flour (6.75 ounces)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (I like to add a bit more)
  • 3/4 cup chocolate chips (I use a mix of chips and chunks)

INSTRUCTIONS

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Microwave the butter for about 40 seconds until it’s mostly melted but not hot.
  • Cream Butter and Sugars: In a stand mixer or with electric beaters, beat the melted butter with the sugars until creamy. Add the vanilla and egg, and mix on low speed for about 10-15 seconds—just until incorporated. Avoid overbeating to keep the cookies soft.
  • Combine Dry Ingredients: Add the flour, baking soda, and salt. Mix until crumbly. Use your hands to bring the crumbles together into a dough—it should form a large ball that’s easy to handle, somewhere between “wet” and “dry” dough.
  • Incorporate Chocolate Chips: Fold in the chocolate chips using your hands.
  • Shape and Bake: Roll the dough into 12 large balls (or 9 for extra-large cookies) and place them on a cookie sheet. Bake for 9-11 minutes until the cookies are puffy, dry, and just barely golden. Important: Do not overbake! They should look a bit underdone; they’ll firm up as they cool.
  • Cool Down: Let the cookies cool on the pan for about 30 minutes (though feel free to sneak a few while they cool). They’ll sink slightly and become dense, buttery, and incredibly soft. 
  • These cookies will stay soft for days in an airtight container, and you can also freeze them for later enjoyment!

DELICIOUSLY ELLA’S CREAMY KALE AND SWEET POTATO SALAD

To celebrate 10 years of Deliciously Ella, the trailblazing plant-based food and wellness platform launched by Ella Mills in 2012, the brand has teamed up with Red to share one of its top 10 most-loved recipes from its bestselling cookbooks.

This creamy kale and sweet potato salad is a standout choice for warmer months—simple to make and bursting with flavor. Roasted sweet potatoes and chickpeas, seasoned with paprika and cumin, are combined with creamy cashew-coated kale, then topped with fresh parsley, chili flakes, and a sprinkle of black pepper.

While massaging kale might sound unconventional, it’s a game-changer. This technique softens the leaves, allowing them to absorb every bit of the delicious dressing. Here’s how to recreate Deliciously Ella’s beloved Creamy Kale and Sweet Potato Salad…

INGREDIENTS

For the Salad:

  • 2 large sweet potatoes (500g), peeled and cut into bite-sized pieces
  • 1 tin (400g) of chickpeas, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 200g kale, roughly chopped
  • 1 pinch chili flakes (optional, for heat)
  • Olive oil, for drizzling
  • Salt and pepper, to taste
  • A handful of fresh parsley, chopped

For the Dressing:

  • 150g cashews
  • 2 roasted garlic cloves
  • 6 tablespoons almond milk
  • 1 tablespoon nutritional yeast (optional)
  • 2 teaspoons Dijon mustard
  • Juice of 1 lemon
  • 1 pinch of salt

DIRECTIONS

  • Preheat the oven to 190°C (375°F), fan setting.
  • Roast the sweet potatoes and chickpeas: Spread the sweet potato chunks and chickpeas onto a baking tray. Drizzle with olive oil, sprinkle with cumin, paprika, and a pinch of salt. Toss to coat evenly, then roast for 30-35 minutes, or until the sweet potatoes are tender.
  • Prepare the dressing: While the vegetables roast, combine all the dressing ingredients in a high-powered blender. Blend until smooth and creamy.
  • Massage the kale: Place the kale in a large mixing bowl. Add a drizzle of olive oil and a pinch of salt, then massage the leaves with your hands for a few minutes until they become soft and tender. Pour the dressing over the kale and massage it in gently.
  • Assemble the salad: Once the sweet potatoes and chickpeas are roasted, allow them to cool slightly before tossing them through the kale. Transfer to a serving bowl, then top with fresh parsley, a crack of black pepper, and a pinch of chili flakes if desired.

Enjoy this vibrant and nourishing salad!