Chocolate Chip Cookies

It's such a disappointment when you labor in the kitchen making chocolate chip cookies and they come out like hard, brown, chocolate chunk Frisbees. Here's a fool proof recipe for chocolate chip cookies that won't leave you down, depressed, and defeated, face first in leftover cookie batter.

Chocolate Chip Cookies

serves: 7 dozen 2 inch cookies

 

ingredients:

2 3/4 cups of flour

1 teaspoon of baking soda

1 teaspoon of salt

1 cup butter, softened (not melted)

3/4 cups of granulated sugar

3/4 cups of packed brown sugar

2 large eggs

1 teaspoon of vanilla

2 cups of chocolate chips (this usually means 1 bag)

optional:

1 cup of chopped walnuts (I split the dough in half and added 1/4 cups to one half for variety)

directions:

 

Preheat oven to 375 F

In a small bowl add flour, baking soda, salt. Now, set aside.

In a large bowl cream together the butter and sugars. Beat in the eggs and vanilla until smooth.

 

 

Gradually add the flour mixture to the sugar mixture until combined. Stir in chips...

 

 

 and walnuts (if desired)

 

 

Roll into small balls and lay on a cookies sheet, spaced apart. Cook for 8-10 minutes or until golden brown. Mine took exactly 9 minutes.

 

 

Cool then enjoy!

 

 

*If you would like to save some cookies for later pull out some wax paper and a one gallon bag. Roll the cookie dough into logs on the wax paper (short enough to fit into the one gallon bag). On the outside of the bag write the contents, cook temp and time needed to cook. Throw the bag in the freezer for later. When you're ready for another snack cut the logs like you would store bought cookies an enjoy! (This was a great idea passed down from a friend of a friend)

 

This recipe was adapted from the one on the Ghiradelli's Chocolate Chip bag

Fudge Brownie Cupcakes with Chocolate Chip Cookie Dough Frosting

 

That's a mouth full of a title.

Serving: 9-12

 

Fudge Brownie Cupcakes

1/2 cup (1 stick) unsalted butter

3/4 cup light brown sugar

1/2 cup cocoa powder

1/2 Tbsp vanilla extract

2 eggs

1/4 tsp salt

1/2 tsp baking powder

3/4 cup all-purpose flour

 

 

 

Preheat oven to 375 degrees. Line muffin tin with paper cups.

 

Melt butter in the microwave in a large microwave safe bowl. Mix in the sugar until smooth and microwave for about 1 minute. Stir the mixture until smooth again. Whisk in the vanilla and eggs (or stir in with the same spoon if you hate to do dishes). In a separate bowl, mix together the salt, baking powder, cocoa powder, and flour. Slowly add to the wet ingredients and stir until completely combined.

 

 

Fill the muffin tins about 2/3 full. Bake in the prepared muffin tin for about 8-10 minutes (mine took a little under 10 minutes). Allow to cool completely before frosting.

 

 

Cookie Dough Frosting

1/2 cup (1 stick) unsalted butter, softened to room temp

3/4 cup light brown sugar

1 tsp vanilla extract

1 1/4 cup flour

1/2 tsp salt

4 Tbsp milk (I used coconut milk, but soy, almond milk or regular would be fine)

1 cup mini chocolate chips

 

 

Cream together the butter and sugar. Add the vanilla and beat well. Stir in the flour and salt until doughy. Stir in the milk and beat until fluffy. Gently fold in chocolate chips. Frost cooled cupcakes and enjoy!

 

 

*The original creator of this recipe recommends serving these cold. I agree! Toss them in the fridge and serve chilled. To see the site for the original recipe at Sally's Baking Addiction click HERE.

 

 

And of course here is picture of my little baking cheerleader. Love this lil' gal!