Double Chocolate Chip Cookies

I’ve already made 2 batches of these cookies in like a week and a half. They are so easy to make and even more easy to eat! I could name these brownie cookies because they really do taste like a brownie in cookie form. So soft and chewy and oh so chocolatey! So go get your aprons on! And let’s bake some cookies…

What you will need:

Cookie sheet lined with parchment paper

2 1/4 cups all-purpose flour
1/2 unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter at room temp
1/2 cup vegetable oil
1 overflowing cup of granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mini semi sweet chocolate chips (I like using mini in this recipe, but feel free to use whatever size chip you want)

In a large bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside. In another large bowl (or bowl of your electric mixer), beat butter, oil and sugar until nice and creamy. Add eggs and vanilla. Slowly beat in flour mixture. Stir in chocolate chips. Cover with plastic wrap and refrigerate for about 30 minutes.

Preheat oven to 350 degrees fahrenheit. Drop cookie dough by spoonfuls onto prepared cookie sheet. Press down slightly on each cookie. Bake for about 9 minutes. Let rest a minute on cookie sheet before transferring to wire rack to cool completely. Enjoy!

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Cowboy Cookies

I call these Everything Cookies, but since most people know these as Cowboys, there ya go! These are chocolate chip cookies that have decided to eat everything else in the pantry ๐Ÿ™‚ Super delicious. What’s good about this recipe is you can add or not add anything you want. Don’t like coconut? Fine, leave it out. Want to add raisins? Sure, go ahead! So, come on! Start your ovens…

What you will need:

Cookie sheet lined with parchment paper

2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups quick oats (or old fashioned rolled oats)
1 cup vegetable oil
2/3 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
1/2 cup sweetened shredded coconut
3/4 cup dark chocolate chips

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, baking soda, salt and oats. Set aside. In another large bowl, whisk together oil and both sugars. Add eggs and vanilla and whisk well. Stir in flour mixture until combined. Add nuts, coconut and chocolate chips and stir until everything is incorporated. Place dough in fridge for about 10-15 minutes.

I like my cookies on the bigger side, so with a 1/4 cup, drop cookie dough on prepared cookie sheet. Bake for 13-15 minutes depending on size. Let cool on cookie sheet for a minute before transferring to a wire rack to cool completely. Enjoy!

Cookie in a Cupย 

yuuuummmmm seriously. No further typing is necessary. Want a quick homemade cookie? Here you go…

What you will need:

Microwave safe cup or mug

1 tablespoon unsalted butter
1 tablespoon granulated sugar
1 tablespoon light brown sugar
1/4 teaspoon vanilla extract
Dash of salt
1 tablespoon whisked egg
1/4 cup all-purpose flour
Chocolate chunks or chips. As many as you want!

In your microwave safe cup, melt the butter  in microwave for about 35 seconds. Then add the sugars, vanilla, salt and whisked egg and mix well. Then add flour and chocolate and stir until everything is combined. Microwave on high for about 1 minute. Let cool but best served warm. Enjoy!

Strawberry Chocolate Chip Cake

Oh strawberries. How I love you so! I actually wanted to make a strawberry shortcake but I’ll save that for another day. I didn’t have any heavy whipping cream. But this cake is delicious and really easy to make and a great alternative. And it’s perfect for this spring weather we are having in Chicago! So here we go… Let’s go cut some strawberries ๐Ÿ™‚

What you will need:

9 inch springform pan, greased

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Dash of salt
3 tablespoons butter at room temperature
3 tablespoons yogurt (greek or regular, I used vanilla flavor)
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1/3 cup chocolate chips + more for top of cake
About 12 strawberries cut in half (+/-)
Powdered sugar for dusting

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together flour, baking powder and salt. Set aside. In another large bowl (or bowl of your electric mixer), beat butter, yogurt and sugar. Add in egg and vanilla and beat until light and fluffy. Add flour mixture and milk and beat until just combined. Fold in chocolate chips. Pour batter into prepared pan.

Place the strawberries cut side down on top of batter. Add more chocolate chips on top as well. Here is what it looked like just before going into the oven:

Bake for about 50 minutes until golden brown. Like so:

Let cool on wire rack completely before releasing sides of pan and dusting with powdered sugar. Slice and enjoy!

 

 

 

 

Chocolate Chip Peanut Butter Cookies

I asked my husband what he wanted me to bake next. He is not a very big sweets person so I wanted to please him. Yes, I’m a good wife ๐Ÿ˜‰ His response were these chocolate chip peanut butter cookies. A couple weeks back I posted a recipe for MATT’S Chocolate Chip Cookies, these are the peanut butter version! I mean, just look at that cookie!! So delicious, a perfect addition to your holiday baking. So here we go! Let’s go make my husband (and other peanut butter lovers) happy…

What you will need:

Cookie sheet lined with parchment paper
1 1/4 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup baking oil
1/2 cup brown sugar
1/4 cup granulated sugar
3/4 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup dark chocolate chips

Preheat oven to 350 degrees Fahrenheit. In a bowl, whisk together flour, baking soda and salt. Set aside. In a large bowl (or bowl of your electric mixer), beat oil and both sugars. Add peanut butter, egg and vanilla and beat until well combined. Beat in flour mixture. Stir in chocolate chips.

I found that not refrigerating the dough made it easier to work with. So, depending on how big you want your cookies, form into balls and drop onto prepared cookie sheet. Flatten the cookies a little because they will not spread out like chocolate chip cookies usually do. Bake between 9-11 minutes, cool on cookie sheet for several minutes before cooling completely on a wire rack.

The picture below shows you how the cookies look before baking (top) and after baking (bottom). Just so you can see that the cookies do not change shape very much.

Enjoy with a big glass of milk!

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Christmas Mint Chocolate Chip Cookies

 

Tis the season for baking cookies and I just love it! I made these to be a prop in our Christmas card picture. I’ll post that another time ๐Ÿ˜‰ These cookies are so delicious because not only are there dark chocolate chips in them, but also mint M&M’s!! So Christmasy and delightful. Yum. Let’s get to cookie baking…

What you will need…

Cookie sheet lined with parchment paper
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup unsweetened cocoa
1 cup unsalted butter at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
3/4 teaspoon peppermint extract
1/2 bag mint M&M’s
1/2 cup dark chocolate chips

Preheat oven to 375 degrees fahrenheit. In a large bowl, whisk together flour, salt, baking soda and cocoa. Set aside. In another large bowl, mix butter and both sugars until combined. Add eggs and peppermint extract and mix until combined. Add in flour mixture and mix until combined. Stir in M&M’s and chocolate chips. Put in fridge for 20 minutes.

Drop dough by 1 inch balls onto prepared cookie sheet and bake for 8-10 minutes. Let cool on wire rack and enjoy!

 

MATT’S Chocolate Chip Cookies

These cookies are so good! They have always been my favorite, even as a kid. How are they always soft? And they’re thick and chocolatey! I had to see if I could make them exactly how you get them at the store. I was very glad they listed the ingredients on the bag. I just had to guess the measurements. And I basically just referenced my other chocolate chip cookie recipe and made a few adjustments. So here we go… Homemade MATT’S!

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What you will need:

This is a picture of the back of the actual bag. No added preservatives or anything! Awesome. Now for the measurements…

Cookie sheet lined with parchment paper
2 1/4 cups unbleached whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup baking oil (picture of what I used down below)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla
2 1/4 cups dark chocolate chips or chunks

In a medium bowl, whisk together flour, baking soda and salt. Set aside. In a large bowl, whisk together both sugars and oil. Add the eggs, one at a time, stirring well after each addition. Add vanilla.

Slowly add in the flour mixture. Stir until combined. Stir in chocolate chips.ย Note: I did not use a hand mixer or an electric mixer to make this dough. I used a whisk and a spoon and my own strength.

Place the bowl of cookie dough in the fridge for 30 minutes.

Preheat oven to 350 degrees fahrenheit. Drop cookie dough by spoonfulls onto prepared cookie sheet.

Bake for 10-11 minutes. Let cool on cookie sheet 1 to 2 minutes before transferring to a wire rack to cool completely. Enjoy!