National M & M Day!

M & M Cookies
Yield: 3 dozen

What better way to celebrate National M & M Cookie Day then baking and eating M & M Cookies?  Nothing?  Well then you have to try these.

Ingredients:

1 cup unsalted butter
3/4 cup granulated sugar
1/4 cup brown sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1 tbsp vanilla pudding mix
2 3/4 cups all-purpose flour
1 cup M & Ms (I used the fall ones but you can use any kind you want)
3/4 cups semi-sweet chocolate chips

Bake at 325 degrees Fahrenheit.

Instructions:

1. Beat room temperature butter together with the granulated and brown sugar.
2. Mix in the eggs until combined.  Add in the vanilla.  Scrape down the sides as needed.
3. Add in the baking soda, salt, pudding mix, and flour.
4. Mix in the M & Ms and then the chocolate chips.
5. Refrigerate while heating up the oven.
6. Bake for 12-15 minutes.

Eat Morning, 'Noon, and Night

Chocolate Chip Cookie Surprise

Chocolate Chip Cookie Surprise...
Peanut Butter Cup Edition!
Yield: 50 cookies 

How do you put a twist on a classic chocolate chip cookie?  By putting peanut butter cups in the middle!  These cookies have a slightly crunchy outside with a soft, chewy center.  I brought these cookies to three different groups (one without the peanut butter cups due to allergies), and they were loved by all.  Read on to see the recipe!

Ingredients:

1 cup unsalted butter
2/3 cup granulated sugar
2/3 cup brown sugar
2 eggs
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla
2 1/3 cups flour
1 1/2 cups semi-sweet chocolate chips (if omitting peanut butter cups add 1/2 cup chocolate chips)
50-100 (mini)-peanut butter cups (Trader Joes milk-chocolate are my favorite & what I used here)

Bake at 350 degrees Fahrenheit.

Instructions:

1. Beat room temperature butter together with the granulated and brown sugar.
2. Mix in the eggs one at a time until combined.
3. Add in the baking soda, salt, vanilla, and flour.
4. Last, add in the chocolate chips.
5. Refrigerate for at least 30 minutes.
6. Take a scoop of cookie dough, I used the size 60 Zeroll EZ Disher, and place into your hands.  Add in 2 mini-peanut butter cups -- it is okay if one of the peanut butter cups breaks open.  You can substitute the mini-peanut butter cups for one normal sized peanut butter cups.
   
              
   
7. Roll the cookie dough so that you do not see the peanut butter cup.  If needed, take a small pinch of dough and add to the uncovered area.
8. Place on the cookie sheet and bake 12-14 minutes.

Serve with Afternoon Coffee or Milk :)

Bakery Style Muffins

Bakery Muffins
Yield: 12 muffins

I am a big fan of bakery muffins.  They are good for both breakfast and a snack.  I have been pairing this chocolate chip muffin with coffee all week for an amazing breakfast.

Ingredients:

2/3 cup unsalted butter
1 cup granulated sugar
2 eggs
1 cup buttermilk
1/2 tbsp vanilla
1 tsp baking soda
1 tbsp baking powder
1 tsp salt
2 1/2 cups + 2 tbsp flour
1 cup semi-sweet chocolate chips + 1/2 cup for the top

Preheat oven to 425 degrees Fahrenheit.

Instructions:

1. Melt the butter, then mix in the sugar.
2. When butter is cooled, beat in the eggs, buttermilk, and vanilla.
3. Mix in the baking soda, baking powder salt, and flour.
4. Last, add in the chocolate chips.
5. Grease your muffin pan really well or put in cupcake liners.
6. Scoop out into the 12 wells.
7. Sprinkle some chocolate chips on top.
8. Bake for 15 minutes at 425 degrees, then bake at 350 for another 10 minutes.

Enjoy in the Morning with a Warm Drink!

Triple Chocolate Cookies

Mmmm....Triple Chocolate Cookies
Yield: ~2.5 dozen cookies 

You read that correctly...Triple. Chocolate. Cookies.  What more could you want from a cookie than chocolatey goodness? A soft, chewy one?  Well look no further, because they are the *perfect* cookies to meet your needs.

Ingredients:

3/4 cup unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 package instant chocolate pudding mix (the normal/ smaller size box)
1 tsp vanilla
1 tsp baking soda
1 tsp salt
3/4 cup + 1 tbsp flour
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips

Bake at 350 degrees Fahrenheit.

Instructions:

1. Beat the butter, granulated and brown sugars together.
2. Mix in the eggs one at a time until combined.
3. Add in the pudding mix and vanilla.
4. Beat in the baking soda, salt, and flour.
5. Last, add in the chocolate chips.
6. Scoop cookies onto trays and bake 9-12 minutes.

             Share with others to show you care!

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes
Yield: 33 cupcakes or a 3-tiered layer cake.

This week I decided to go back to the "basics" and make Jocelyn Adam's Red Velvet cupcakes with cream cheese frosting!  I have never made a recipe of hers that hasn't been amazing. I made the recipe linked below in cupcake format, without the Blackberry Compote.

Head over here to see this amazing recipe: https://grandbaby-cakes.com/red-velvet-cake-with-blackberry-cream-cheese-frosting/

These mouth-watering cupcakes will have everyone asking for more...

S'more Cookie Pie

S'mores Cookie Pie
Yield: 1-9" cake pan

Did you know that today is National S'mores Day?  Well now you do!  Make this easy S'mores Cookie Pie recipe that will have you craving ice cream and s'more in no time.

Ingredients:
3/4 cup unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1 3/4 cup flour
1 1/4 cup semi-sweet chocolate chips
1/2 package mini-marshmallows
1 bar dark chocolate

Bake at 375 degrees Fahrenheit.

Edit: Please keep an eye on your cookie.  If it looks to be cooking fast (brown by 15 minutes), then lower the heat to 350.

Instructions:

1. Beat the butter, adding in the granulated and brown sugars once the butter is creamy.
2. Beat in the eggs, one at a time, and then the vanilla.
3. Add in the baking soda, salt, and flour.  The dough might be softer than you are used to, but please don't add more flour as the cookie will become too hard when baked,
4. Stir in 1 cup of semi-sweet chocolate chips.
5. Spread cookie dough over the bottom of a greased cake pan.  Only use enough dough for a nice, even layer as you will need more dough for later.  I used about 2/3 of the dough for the bottom.
6. Sprinkle mini-marshmallows over the cookie dough.  I left 1-2 fingers of space between the edge of the pan and nearest marshmallow so that my pan wasn't all sticky later.  
7. Place small pieces of the dark chocolate bar around the edges of the marshmallows and the center of the cookie (I used about 2/3 of a bar).  Fill in the gaps with the semi-sweet chocolate chips.  See the above picture for how I did this and the last step.
8. Place small pieces of cookie dough over the marshmallows and chocolate.  Use your fingers to spread the cookie dough as much as possible
9. Bake ~30 minutes.
10. Place more mini-marshmallows on top, again leave 1-2 fingers of space between the marshmallows and the edge.
11. Broil for 5 minutes.  Watch the cookie closely, as you may need to turn the pan to get the marshmallows evenly browned.
12. Take the pan out of the oven and place semi-sweet chocolate chips over the top.  Let cake cool.
    
    
    
    
    
     Your friends will be begging for S'more!
    I know mine did...

Fudgy White Chocolate Chip Brownies

Melt in Your Mouth Brownies
Yield: 8" x 8" brownie pan

A few weeks ago I created a cake-like brownie.  I decided I wanted to make fudgy bakery brownies this time, chocolate frosting and all.  These brownies are simple, fall-apart, delicious, and fudgy.  What more could you ask for?

Ingredients:
1/2 cup unsalted butter (I used Land O'Lakes)
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 tbsp unsweetened Cocoa (Hersheys 100 % Cacao powder)
1/2 cup all-purpose flour
1/2 tsp baking soda
pinch of salt
1 tbsp olive oil (or canola oil (which is what I meant to use :P ))
1 tbsp vanilla
1/2 cup white chocolate chips (can be substituted for any preferred type)
1 cup semi-sweet chocolate chips (I am a big fan Nestle Toll-House)

Preheat oven to 350 degrees Fahrenheit

Recipe:

1. Melt butter for 30 seconds in microwave.
2. Add 1/2 cup semi-sweet chocolate chips, stir together.  Microwave 30 seconds until chocolate and butter are melted, stirring in between to combine.
3. Pour into mixing bowl -- I used my Kitchen Aid mixer.
4. Add in brown sugar, partially combine then add in the granulated sugar.
5. When the butter-chocolate-sugar mix has cooled down (so that it isn't warm to the touch) add in the eggs, one at a time. 
6. In a bowl I combined the cocoa, flour, baking soda, and salt.  Mix together the dry ingredients and then add to the mixing bowl.
7. When almost combined add in the oil and vanilla. Then add in your chocolate chips!
8. Grease an 8x8 brownie pan.
9. Bake at 350 for 20 minutes then 325 for another 20 minutes.  This will prevent the top from being super crunchy and burning.
10. When cooled, frost your brownie with chocolate frosting.

Share with your Family

Disclaimer: bring brownies whole to a party; they are so soft that they fell apart when I cut them.  Don't worry, they are baked through and will fly out of the pan :)

Snickerdoodle Cake :)

Snickerdoodle Cake
Yield: one two-layer cake

I had a co-worker who was begging me to make a snickerdoodle cake (or cupcakes).  As I was going through my baking books, I came up this recipe.  I had a lot of fun with this cake, despite a change in plans when my new Wilton tips didn't come in time to decorate!

I made both the cake and frosting from scratch, but feel free to use canned frosting.  I used my Kitchen Aid mixer for both parts.

Cake:
Ingredients:
1 cup unsalted butter
2 cups granulated sugar
6 large eggs
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup sour cream
2 tbsp vanilla
2 tsp cinnamon

Bake cake at 350 degrees Fahrenheit

Recipe:

1. Let butter sit out until softened (45-60 minutes).
2. Cream butter about 2 minutes, then add just under 2 cups granulated sugar (I used ~ 1 7/8 cup).
3. Scrape down the side of the bowl, then beat again.
4. Add in eggs one at a time.
5. In a bowl (at least 4 cups in size), add in the all-purpose flour, cake flour, baking soda, baking powder, and salt.  Instead of sifting the flour (which you can do), I used a fork to "sift" it into smaller pieces.  Just take your fork and use it like a whisk for around a minute.
6. Add in about 1/2 of the flour mixture, in two increments.
7. Mix in the sour cream, then add in the other half of the flour mixture.  Beat until the flour is JUST incorporated.
8. Last, add in the vanilla and cinnamon.
9. Grease your cake pan with PAM or olive oil spray.
10. Spread batter evenly and bake.  It took about 20-25 minutes for the cake to bake. (Hint: pick the pan up about 2 inches and drop it onto your counter top at 5+ times to even out the cake layers before baking)
11. Let cake cool 5-10 minutes and then take out of the pan.  When completely cool, frost the cake.

Frosting:

Ingredients:
1 cup unsalted butter
3 cups powdered sugar
2 tbsp vanilla
pinch of salt
cinnamon

Recipe:

1. Let butter sit out until softened (mine sat out for 2 hours).
2. Cream butter about 30 seconds, then add in powdered sugar.  Mix until it becomes a flakey mixture.  This will take ~3 minutes.
3. Add in the vanilla and salt, mixing until you reach the desired consistency for the frosting.  Keep the cinnamon aside, it will be used during the decorating process.

Putting it all together:

Recipe:

1. Level off the cakes.
2. Add a think layer of frosting on top of the bottom cake-layer.
3. Put the second cake layer on top of the frosting.  Frost the top of the cake.  Sprinkle cinnamon on top, and then using your knife or frosting tool, mix in the cinnamon.  See the picture on the right for the speckled cinnamon look.
4. Use the last of the frosting for the sides of the cake.

Bring to Work or a Party 

(I had to peel it away from my co-workers to bring home for later)

Chocolate Chip Sour Cream Cake

Chocolate Chip Sour Cream Bundt Cake

Yield: 1 Bundt Cake

I am sharing a family recipe today, as well as a family favorite.  This is our go-to cake.  This is a very simple, easy-to-make cake that cannot go wrong.  If you're not a sour cream fan, don't worry, you will still love this cake!

Ingredients:
1 stick unsalted butter, melted
1 Box Yellow Cake mix -- buy a box that does not have pudding mix added like Duncan Hines
1 Box Vanilla Instant Pudding
4 eggs
8 oz Sour Cream
--
1 cup semi-sweet Chocolate Chips
2 tbsp flour
Pam or similar spray

Bake at 350 degrees Fahrenheit




Instructions:

1. Melt butter in microwave in 30 second intervals.
2. Add all ingredients above the dashed line to your mixer and beat on high speed for EIGHT minutes.  Please mix for the full time -- if you don't, then the cake will not rise as much.
3. In a plastic bag, add an oversized cup of chocolate chips and 1 tbsp flour.  Coat the chips thoroughly.  Add the chocolate chips to the cake and mix in with a spatula.
4. Spray your bundt pan with Pam and coat with flour.  Make sure you coat the whole pan with flour so that your cake does not stick.
5. Spread the batter evenly in the pan.
6. Bake for 50-70 minutes.

This cake is even better when made a day or two ahead of time.

Bring to a Party and Share with Friends :)

Everything but the Kitchen Sink Cookies

Everything but the Kitchen Sink Cookies

Yield: dozens of cookies or 1-8" brownie pan plus leftovers to freeze

Do you have stale oreos in the house?  Do you love oreos?  How about cake and sprinkles?  If you love any or all of these ingredients you must try this recipe!  Whenever I have stale oreos and/or graham crackers I make these cookies.  You can, of course, use non-stale ones!  What I love about this recipe is the versatility.  Everytime I make it I add different ingredients in varying amounts.  Make these cookies what YOU want! 

The amount of cookies you get will vary based on the ingredients you put into it.  The more ingredients, and the higher the amounts, the more cookies!

I was lazy and didn't want to scoop out cookies, even thoug I just bought a brand new, small cookie scoop that would have been perfect.  Therefore, I made cookie bars!  

Before getting into the recipe, I want to thank Sally from Sally’s Baking Addiction for the idea behind this recipe — she is the inspiration for these cookies.



Ingredients:
3/4 cup (1.5 sticks) butter (I used Land O'Lakes)
3/4  cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 tbsp vanilla
1/2 tsp baking soda
1 1/4 cup all-purpose flour
1 cup funfetti cake mix (can substitute vanilla cake mix plus 1/4 cup sprinkles)
*3/4 cup semi-sweet chocolate chips
*1/2 cup sprinkles (any variety/colors)
*10 oreos (crushed into 1/4s -- can be any flavor, but I used mega stuffed)

*These ingredients can be added to or substituted with whatever you want.  Everytime I make these cookies I add different ingredients, but these make up my core.  Other ingredients to add include butterscotch chips and crushed graham crackers.  Add whatever is going to make you happy, as long as it is a solid (ie. no peanut butter)!  If you are going to add an additional type of chocolate, I suggest adding 1/2-2/3 cup each, as 3/4 of a cup will be overpowering.

Bake at 350 degrees Fahrenheit.

Instructions:

1. Cream softened butter in a mixer (keep butter wrappers for later)
2. Add in both sugars, and beat until incorporated.
3. Mix in vanilla, 1 egg, and 1 egg-white.
4. Gradually add in the baking soda and flour.  When incorporated, add in the cake mix.
5. Start with the sprinkles and chocolate, mix in fully.  Please be sure to scrape down the sides so that your *fun* ingredients get evenly distributed.
6. Last, add in your crushed oreos.  You do not need to crush them into very small pieces as the mixer will do this for you.  Please know that the longer you mix the cookie dough at this point, the smaller your oreos will be.
7. Grease your cookie sheet or brownie pan with the butter wrappers.
8. For cookie bars: add the dough to the brownie pan and evenly distribute cookie dough.  Use your hands to make sure the dough is evenly distributed.  Add to desired thickness, but not more than 1/2 way up the side of the pan.  I have leftover dough and put it in a container.  You can leave it in the fridge for ~3 days or place in the freezer for ~3 months. Please note that you can also put these in the fridge here before baking..I put mine in the fridge for about 15 minutes because I made a sprinkle mess I had to clean up!
9. For cookies: refrigerate the dough so that it doesn't spread and become very thin during baking.   You can either scoop the dough onto the baking sheet and put in the fridge for 20-30 minutes, or refrigerate the dough and then scoop.  Bake cookies for ~10 minutes.

Enjoy Amongst Friends!

Brown Butter Independence Day Cookies

Brown Butter Cookies - July 4th!
Yield: ~32 cookies

The 4th of July is right around the corner, and I was wondering what I could bake to celebrate this holiday.  I had many ideas, ranging from cakes to cupcakes to cookies of all different types.  I finally decided on making Brown Butter Cookies and jazzing them up with sprinkles.  The good part about this recipe?  You can change the sprinkle color to celebrate any holiday!

These brown butter cookies have a nuttier taste, with a soft, melt in your mouth center.  These cookies should satisfy the whole crowd!

Ingredients:
1 cup unsalted butter
1 cup golden brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla
1 tsp baking soda
1 tsp salt
2 1/4 cups all-purpose flour
Red, White, and Blue Sprinkles

Bake cookies at 350 degrees Faranheit

Recipe:

1. Melt butter in a sauce pan until golden.  It took about 10 minutes for the butter to turn brown.  I did this over low to medium heat.
2. Pour the butter into a heat-proof bowl and let sit for 5 minutes.  I used a kitchen aid mixer, and poured the butter directly into my mixing bowl.  I would suggest using a mixer for this recipe.
3. Beat butter for 30 seconds, then add in the brown sugar, mixing until there is a dark brown color consistency.
4. Add in 1/2 cup granulated sugar.  You will notice that the butter-sugar mixture will take on a more solid consistency.
5. Mix in the eggs and vanilla.
6. Add in the baking soda, salt, and 1/4 cup of flour.  Mix until incorporated.  Add in the rest of the flour, a little at a time, until fully mixed.
7. Place the dough in the refrigerator for at least 25 minutes.  This step is really important.  If you try and scoop out the dough now, you will notice that it is very liquid-y and you won't be able to form a shape. This will be a good time to heat up the oven, or leave in the fridge for a day until you want to bake cookies.
8. Mix Red, White, and Blue sprinkles in equal proportion.  I used a total of 4 tsp for each color, but this will vary depending on sprinkle use.
   
   
9. Scoop dough out onto a GREASED baking sheet (I used a Zeroll 2040 EZ Disher, but you can definitely use a smaller scoop size to make more cookies).  Taking the back of a spoon, flatten out the dough.  Add sprinkles to the top.  Make sure that you press the sprinkles into the dough; this will ensure that sprinkles do not get lost in your oven later.  As the dough will spread during the baking, make sure that you add sprinkles all the way to the sides of the dough.  What looks like a lot of sprinkles now, won't look like a lot later.
10. Put the tray into the fridge for 5 minutes.  If your refrigerator is too small for this, you can probably skip this step.  Just make sure to move through step 8 fast, and watch the baking time as it might decrease.  I would not suggest transferring the dough balls between trays/ containers once formed.
11. Bake for 9-11 minutes.  Watch the cookies carefully at the end.  It only takes about 30 - 60 seconds to over0-cook these cookies.  They will be a darker, more golden brown due to the base of the cookies being a browned butter and brown sugar.
12. Let cool for 2 minutes and then move to a wire rack.

Share with Friends and Enjoy!

Cakey - Brownies

Cakey (OMG) Brownies
Yield: 1-9" Brownie pan

I decided to make brownies from scratch, with no recipe as a guideline, for the first time on Saturday. I am wonderfully surprised.  These rich, cake-like "OMG" Brownies are exactly what you need any day of the week.  There is just the right balance of chocolate, and you only need 1 piece (maybe...?) to be satisfied. Who I am kidding, I definitely ate two pieces at a time.

Ingredients:
1/2 cup (1 stick) butter (I used Land O'Lakes)
1 cup granulated sugar
3 large eggs
2 tbsp vanilla
1/4 cup unsweetened Cocoa (I used Hersheys 100 % Cacao powder)
3/4 cup flour
1 1/4 cup semi-sweet chocolate chips (I used Nestle Toll-House)

Bake at 350 degrees Fahrenheit.

Instructions:

1. In a microwave safe bowl, melt 1/2 cup butter and 1/2 cup chocolate chips for 40 seconds.  Stir, and add 1/4 cup chocolate chips.  Melt for another 20 seconds.  Stir again.  It is okay if the chocolate chips are not fully melted, but they should be mostly melted.
2. Mix in 1 cup of sugar.  Let the chocolate cool down so that the eggs do not start to cook when you add them next.
3. Stir in 2 eggs and 1 egg yolk, one at a time until fully combined.  Then add in the vanilla.
4. Mix in the cocoa powder and flour.
5. Add in chocolate chips.
6. Grease an 8x8 brownie pan, and pour in batter.
7. Bake at 350 for 35-45 minutes.

Let Cool and Enjoy!

Funfetti Chocolate Chip Cake

Funfetti Chocolate Chip Cake
Yield: 1-9" Cake pan

I decided to put a twist on the chocolate chip cookie and funfetti cake to make a funfetti chocolate chip cake.  This recipe makes a nice, chewier cookie than a "normal" recipe.  Plus, who doesn't like sprinkles?

Ingredients:
10 tbsp unsalted butter, softened (I use Land-O-Lakes)
2/3 cup brown sugar
1/3 cup granulated sugar
2 large eggs
1 tbsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
3/4 cup funfetti cake mix
1 cup all-purpose flour
1/3 cup sprinkles
3/4 cup semi-sweet chocolate chips (I am a Nestle Toll-House fan)

Bake cookie at 350 degrees Faranheit

Recipe:

1. Beat butter until creamy.
2. Beat in brown sugar until mostly combined, then add in granulated sugar. Make sure you scrape down the sides of the bowl as you go.
3. Beat in eggs and vanilla.  It will be very liquidy.
4. Add in baking soda, baking powder, and cake mix.  If you do not have funfetti cake mix, then you can use vanilla or yellow cake mix and add in extra sprinkles, ~ 3 tbsp.
5. Mix in flour, adding only a 1/3 of a cup at a time.
6. Add in the sprinkles and chocolate chips.
7. Grease a 9" (or 8") cake pan and spoon in the cookie dough. Press flat into the pan.
8. Bake for 30 minutes.

Enjoy straight out of the oven with ice cream, or let it cool and serve it like a cake!

Classic Chocolate Chip Cookies

Chocolate Chip Cookie Recipe
Yield: 40 cookies

You're craving chocolate chip cookies, what is your go to recipe?  For me, it depends on whether I want a "normal" cookie or an ooey-gooey one.  Can't decide?  Then try my take on the Nestle Toll-House Chocolate Chip Cookie Recipe.  You can never, ever, go wrong with these!

I made these cookies last week, and  took 1/2 to work and 1/2 to my parent's house...they were all gone within 2 days, and people came asking for more.

Ingredients:
1 cup (2 sticks) softened butter (I use Land O'Lakes Unsalted Butter)
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 tbsp. vanilla extract
2 large eggs
1 tsp. baking soda
1 tsp. salt
2 1/4 cups all-purpose flour
2+ cups Semi-Sweet Chocolate Chips (I use Nestle Toll House)

Bake at 375 degrees Fahrenheit.

Recipe:

1. Beat butter, granulated sugar, and light brown sugar in a mixer until creamy. 
2. Add vanilla.  I have stopped measuring my vanilla, but I usually add ~1/2 tbsp...sometimes 1 tbsp.  Don't worry, unless you add a 1/4 cup you cannot go wrong.
3. Add in eggs, beating well after each addition.
4. Add in baking soda, salt, and about 1/4 cup of the flour mixture.  Beat until mostly combined, then gradually add the rest of the flour.
5. Stir in chocolate chips.  I usually do this by hand with a spatula.  I always use an overflowing cup of chocolate chips, so in reality I add ~2 1/4 cups of chocolate to the cookies.
6. Scoop cookies onto tray.  I like to use ice cream scoopers, as it allows my cookies to be uniform.  I currently use the Zerroll scoop, size 2040 (the purple one).  These make nice sized cookies.  If you want mini-cookies, then use a smaller scoop
7. Bake cookies for 9-11 minutes.  Let cool for 1-2 minutes, then move to the counter or cookie racks.
8. Repeat steps 6 and 7 until there is no more dough left! 

Enjoy them while hot, or with a glass of milk!

Hi!

Hello!

My name is Robyn, and I am a baking enthusiast.  By day, I am a molecular biologist who works in Scientific Communications for leading Medical Device companies.  By night, I am a work-out, baking fanatic.  Follow-me on my baking journey, as I delve into creation of baking recipes that will leave you wanting more.