{Perfect Chocolate Chip Cookies}

Everyone needs a really good chocolate chip cookie recipe in their life. I have made A LOT of different recipes, but only have maybe 2 right now that I love, and keep going back to. This one has become one of those. Enjoy!


1 cup unsalted butter , melted and cooled at least 10 minutes
1 ¼ cup brown sugar tightly packed
1/2 cup sugar
1 large egg + 1 yolks
1 ½ teaspoon vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cup semisweet chocolate chips (I always prefer milk chocolate)


Combine melted butter and sugars in a large bowl. Stir very well.

Add egg and egg yolk, stir well.

Stir in vanilla extract. Set aside.

In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.

Gradually add flour mixture to wet ingredients — stir well so that all the flour is absorbed.

Stir in chocolate chips.

Place dough in refrigerator and chill for 30 minutes.

Preheat oven to 350F (177C) and prepare cookie sheets by lining with parchment paper.

Scoop dough by rounded 1 1/2 Tablespoon onto prepared cookie sheets, placing at least 2″ apart.

Bake on 350F  for 10-11 minutes — cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don’t over-bake or your cookies will be too hard.

If desired, gently press additional chocolate chips into the tops of the warm cookies.



Recipe Source: Spend with Pennies


{Chocolate Mint Chip Cookies}

Chocolate and mint is one of my favorite treat combinations, so I had to give these a try. They were perfect and easy to make.


2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Dutch processed, or regular cocoa
1 cup unsalted butter, at room temperature ( I used salted butter, and 1/4 tsp salt)
1 cup granulated sugar
1 cup light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
I bag of mint chips, found by the chocolate chips in the baking isle at the grocery store



Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.

In a medium bowl, whisk together flour, baking soda, salt, and cocoa. Set aside.

With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until just combined.

Gradually add flour mixture and beat until just combined. Mix in the bag of the mint chocolate chips.

Roll cookies into balls, about 2 tablespoons of dough per cookie. Place cookie balls on prepared baking sheet, about 2 inches apart.

Bake cookies for 10-12 minutes, or until cookies are set, but still soft in the center. Don’t over bake. Remove from oven and let sit on baking sheet for 5 minutes. Move to a cooling rack and cool completely.


Recipe slightly adapted from: Two Peas and Their Pod

{Favorite Sugar Cookies}

This is my all time favorite cookie! I love making these for one of my favorite holidays…Valentines!! I like to make the cut outs on the thicker side, and make sure not to overbake!



2 cups (4 sticks) butter, softened to room temperature

8 ounce package cream cheese, softened to room temperature

2 cups granulated sugar

2 large egg yolks

1 teaspoon vanilla extract

1/4 tsp almond extract

4 3/4 cups all-purpose flour

1/4 teaspoon salt




In a large mixing bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed

Add the sugar, egg yolks and vanilla. Mix well, another 1-2 minutes.

Add the flour and salt. Mix until combined (don’t overmix).

Spread the dough into a thick rectangle on a sheet of plastic wrap; cover. Refrigerate and chill the dough for two hours (or up to 12 hours).

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

Roll the dough out on a lightly floured counter to about 1/4-inch thick. If the dough is too firm straight out of the refrigerator, let it rest at room temperature for 10-15 minutes before rolling

Use cookie cutters to cut into shapes and place 2-inches apart on the prepared baking sheets.

Bake for 10-11 minutes until set but not browned on the edges or bottom

Remove the cookies to a cooling rack to cool completely. Frost as desired.

1 cube butter, softened
1/2 bag of powdered sugar
2 tsp vanilla
1 Tbs milk
1/2 tsp almond extract
Beat the butter in with a hand held mixer or in a bowl of a stand mixer until soft and fluffy. Add in the powdered sugar, vanilla and almond extract and the milk. Beat together until desired consistency. keep adding more milk if needed.

{Snowball Cookies}

Had to try a new cookie this year. The name of these caught my eye, and just sounded so fun! As I was making them I read how they are a tradition German Christmas cookie, which intrigued  me even more. These were really buttery and yummy, and pair up so well with hot chocolate!


1 cup butter
5 Tbls Granulated sugar
2 tsp pure vanilla extract
1/4 tsp salt
2 cups all purpose flour
2 cups finely chopped walnuts, these are optional, but really hold the cookie together
1 1/2 cups powdered sugar


Using an electric stand mixer fitted with paddle attachment, or handheld mixer, cream together butter and sugar. Beat in the vanilla and salt. Gradually add flour, beating after each addition. Stir in the nuts; mix until fully incorporated. Divide dough in half and refrigerate in plastic food wrap for approximately 45 minutes to an hour.

Meanwhile, arrange oven rack in middle of oven and preheat to 350ºF. Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside. Measure dough using a small, 1-inch spring-loaded scoop making sure each scoopful is level. Roll dough between palms of hands to make a small rounded ball.
Place dough balls 1½ inches apart on prepared baking sheets. Bake in preheated oven until the cookies are just beginning to brown, about 12 to 14 minutes. Do not overbake. The underside of the cookies should be only lightly browned. And the cookies should not crack.
Cool cookies on baking sheets on wire racks for approximately 2 minutes. Remove cookies from baking sheets. While cookies are still warm, gently roll them in the confectioners’ sugar. Place the sugar-coated cookies on wire racks to cool completely. Roll cookies once again in the confectioners’ sugar.



Recipe adapted from: Wicked Good Kitchen

{Heath Bar Cookies}

I have been making these insanely yummy cookies for years because they’re one of the best cookies I’ve had. I have added chocolate chips, and left them out, either way they are great. Don’t over bake these, as they cool off they will set and stay soft and delicious.

2 ½ cups flour
½ teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) butter, softened
1 cup granulated sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla
1 (8-ounce) package of regular Heath toffee bits
1 cup milk chocolate chips (optional)

In a medium bowl, whisk together the flour, salt, and baking soda. Set aside. In a large bowl (or the bowl of an electric stand mixer), with an electric handheld mixer, beat together the butter and sugar. Beat in the eggs and vanilla and mix until the mixture is very light in color and creamy. Add the flour mixture and stir to combine. Once it is about halfway combined, add the heath bits and chocolate chips, if you are using, and mix until all the ingredients are mixed together. Chill the cookie dough for 30 minutes to an hour.

Preheat the oven to 350°F. Lightly grease a cookie sheet, scoop the cookie dough into about 1-inch balls. Place the dough about 2 inches apart on the cookie sheets. Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let the cookies cool for a few minutes on the baking sheet.

{Mini Almond Meltaway Cookies}

Oh my!! I just found my new favorite cookies, and that speaks volumes! These are so good, I found myself giving them away to neighbors in fear that I would eat them all. They are a buttery soft sugar like cookie that are so almondy and delicious.


2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, room temperature
3/4 cup granulated sugar
1 large egg
2 teaspoons pure almond extract


1 cup powdered sugar
1 tablespoon milk
1 1/2 teaspoons pure almond extract

Preheat oven to 375°F. Line a baking sheet with parchment paper or use non stick cooking spray. Set aside.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a stand mixer, beat butter and sugar until light and fluffy. Add egg and almond extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined.
Roll 1 tablespoon of dough into small circles and then press with hands  into a disk shape. Place on prepared baking sheet.
Bake for 8 minutes. Do not overbake! They really shouldn’t brown at all. Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

For frosting: In a small bowl, whisk together powdered sugar, milk and almond extract – until smooth.
Using a spoon, smooth icing onto the top of each cookie and let set for 10 minutes, or until hardened. Let come to room temperature when ready to serve.

Adapted from: The Novice Chef

{Hot Chocolate Cookies}

I’m always looking for a good cookie recipe. The other day I was wanting to make cookies, and was sitting in my pantry looking around, and we have SO much hot chocolate mix, so I thought Hmm. I found this recipe, and loved it! They are truly delicious! I used milk chocolate hot cocoa mix for these, so they are not super chocolatey. You could really get creative with these and try different flavors of mix.


1 and 1/4 cups butter, softened
1 cup sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
3 1/4 cups flour
4 packages (or 3/4 cups) hot cocoa mix with the little mallow bits (I used Stephens)
1 teaspoon salt
1 1/4 teaspoon baking soda
2 teaspoon baking powder
1 cup chocolate chips

Heat oven to 350°F. Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well.

Combine next 4 ingredients. Gradually beat into butter mixture until blended. Stir in chocolate chips. Cover and chill for at least 1 hour, up to 24 hours.

Drop 2 tablespoons dough, 2 inches apart, onto baking sheets. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.


Recipe Adaptive from: Love from the Oven



{Great Harvest Bread Company Chocolate Chip Cookies}

Does anyone else ever crave these and want to just go buy them? I was excited to find this recipe online to make them at home for when those cravings kick in. I love these cookies, they are soft with such a unique rich flavor. So good!


2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 cups brown sugar, packed
1 cup butter, softened
2 cups rolled oats
2 eggs
2 Tbs molasses, honey or real maple syrup
1 Tbs milk
1 (12 ounce) bag semisweet or milk chocolate chips

Preheat oven to 350F. Combine flour, baking powder, baking soda, and salt; set aside.
Beat together brown sugar and butter until well combined. Add oats, eggs, molasses and milk, beat well. Add in he dry ingredients to beaten mixture; beat until well blended. Stir in chocolate chips. Using a 1/4 cup measuring cup, scoop dough and drop about 3 inches apart onto ungreased cookie sheet. Bake at 350F for 12-13 minutes until just starting to brown on the outside. Cool for 2 minutes on cookie sheets. Makes 24 giant cookies.

Recipe source: Epicurious


{New York Times Bestselling Chocolate Chip Cookies}

My Sister in Law Ashley has  a blog A Chocolate A Day with Ashley Ray where I got this amazing cookie recipe. This is hands down the best cookie you will ever put in your mouth. LOVE THEM!

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate (I used Ghirardelli chocolate chips )
Sea salt

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 15-18 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.


Recipe from Jacque Torres and The New York Times

*NOTE CHILL TIME of 24-72 hours- it WILL yield a better cookie