Chewy Chocolate Chip Cookies

photo 5 (2)


2 cups all-purpose flour + 2 tablespoons flour

1 teaspoon baking soda

2 teaspoons cornstarch

1/2 teaspoon salt

1 1/2 sticks butter, melted and cooled

1 1/3 cup dark brown sugar

1/3 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups min chocolate chips


In medium bowl, mix together flour, baking soda, cornstarch, and salt. In large bowl, beat together melted butter (make sure it is cooled) and sugars. Add eggs one at a time, stirring until incorporated. Stir in vanilla extract.

Slowly add dry ingredients to wet ingredients, stirring until mixed. Fold in chocolate chips. Refrigerate dough for 30 minutes.

Preheat oven to 325 degrees. Place heaping teaspoonfuls of dough onto parchment-lined cookie sheets. Bake for 12 minutes, rotating trays halfway through cooking. Remove cookies from oven when the edges are golden brown. Let cookies sit on tray for one minute before removing to cooling rack.

Mini Madeleines

Mini Madeleines

For this recipe I used a madeleine mold for 1 inch long cookies. The recipe yielded 60 1-inch madeleines.


2 large eggs
1/2 teaspoon vanilla extract
1 cup confectioner’s sugar
3/4 cup all purpose flour
1/4 teaspoon baking powder
1/2 cup butter, melted and cooled


Preheat oven to 375 degrees. In small microwave-safe bowl, melt butter. Set aside to cool. Grease and flour madeleine pan.
In a medium bowl, beat eggs and vanilla until frothy. Gradually beat in confectioner’s sugar until batter is thick and satiny.
Sift together flour and baking powder. Sift 1/3 the flour mixture into the egg batter. Gently fold in. Repeat for remaining 2/3 of flour.
Fold in melted and cooled butter. Spoon batter into prepared molds about 3/4 full.
Bake in preheated oven until edges are golden brown and cookies spring back when touched, about 10 minutes.
Immediately remove from mold and place on cooling rack. Once cooled, dip the cookies in melted chocolate and let set. Store in airtight container and enjoy!

Almond Biscotti

Almond Biscotti

One of my favorite things to bake is biscotti because I can experiment with all different flavors! This is one of the more simple kinds that I’ve made and it is simply delicious. I made these for my boyfriend on Valentine’s Day!

1/3 cup butter, softened
3/4 cup granulated sugar
2 large eggs
3/4 teaspoon vanilla extract
1/2 teaspoon almond extract
2 and 1/4 cup all-purpose flour
1 and 1/2 teaspoons baking powder
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 cup chocolate chips (optional: for chocolate drizzle)

Preheat oven to 325 degrees (Farenheit). Butter baking sheet and coat with flour.
In a large bowl, cream butter and sugar until fluffy. Beat in eggs and extracts.
In a medium bowl, combine the flour, baking powder, nutmeg, and salt. Gradually stir into butter mixture until blended.
Divide dough into two pieces. Form each half into a log 1 foot long and about 1/2 inch high and place on prepared baking sheet.
Bake in preheated oven for 25 minutes. The top should be a light golden brown. Let cool on rack for 5 minutes.
Slice each loaf with a serrated knife into 1/2 inch slices. Lay the cookies cut-side down on the baking sheet.
Bake for 5 minutes on one side. Carefully flip cookies over. Bake for an additional 5 minutes. Remove from oven and place cookies on cooling rack.
Meanwhile, melt chocolate (whichever method you choose) and spoon into small Ziploc bag. Cut the tip off one corner of the bag and pipe chocolate in zig-zag patterns along the cookies. Let harden.
Eat and enjoy!

Chocolate Cheesecake Cookies

Chocolate Cheesecake Cookies

1 & 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup light brown sugar, loosely packed
1/4 cup granulated sugar
1 package (8 oz) cream cheese, cut into pieces
1 large egg yolk
2 teaspoons vanilla extract
1 cup chocolate chips (your choice on variety)

Preheat oven to 350 degrees. In small bowl, stir together flour, cocoa, baking soda, and salt. Set aside.
In large bowl, beat together butter ad sugar until fluffy. Beat in cream cheese until combined. Some chunks are okay. Beat in egg yolk and vanilla.
Stir in dry ingredients and mix well. Fold in chocolate chips. Refrigerate dough for 10 minutes or until it’s less sticky.
Roll dough into 1 inch balls ad place on ungreased baking sheet. Bake 10-13 minutes, or until cookies are set. Transfer to cooling rack. Cool completely before storing.

*The photo makes these cookies appear quite dry. They are actually quite soft and moist with a wonderful brownie-like texture!

Cake Mix M&M Cookies

Cake Mix M&M Cookies

I’m not the biggest fan of cake, so these aren’t my favorite tasting cookies. I brought this batch with me to work and everyone gave them rave reviews!

1 box (15.25 oz) yellow cake mix
2 eggs
1/3 cup vegetable oil
1 & 1/2 cups M&Ms

Preheat oven to 350 degrees. In large bowl, combine cake mix, eggs, and oil. Stir until well combined.
Stir in M&Ms. Mixture will be greasy. Roll dough into 1-inch balls and place on ungreased cookie sheet.
Bake about 10 minutes or until cookies are set. Transfer to cooling wrack and let cool completely.

Variations: try different flavors of cake mix or different mix-ins for even more deliciously simple cake mix cookies!

Chocolate Chip Tea Cakes (Christmas Style)

Chocolate Chip Tea Cakes (Christmas Style)

I usually make Russian tea cakes, but today I decided to try something new…chocolate chip tea cakes!

1 cup (2 sticks) butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup finely chopped nuts (I like walnuts)
2 cups (1 package) Nestle Holiday Morsels

Preheat oven to 350 degrees.
In large bowl, cream together butter and powdered sugar. Beat in vanilla. Gradually add flour and then nuts. Stir in 1 and 1/2 cups morsels.
Roll dough into balls 1 inch in diameter and place on tray. Bake for 10-12 minutes until cookies are set and golden brown on the bottom. Cool on tray for 2 minutes before transferring to wire rack.
You can then melt some of the reserved chips to drizzle along top of the cookies. I chose not too since they are already sweet (and I didn’t think red+green+brown would look very pretty).

Try using different morsels or different nuts!

Magic Cookie Bars

Magic Cookie Bars

To many people sweetened condensed milk is a very unusual food, but it is a DELICIOUS one. In this timeless recipe, the sweetened condensed milk ties everything together and makes for a fabulous dessert!

1/2 cup butter or margarine, melted
1 and 1/2 cup graham cracker crumbs
1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chip morsels
1 and 1/3 cup flaked coconut
1 cup chopped nuts (I like walnuts)

Heat oven to 350 degrees (or 325 for a glass dish). Lightly grease bottom of 13×9 baking pan.
Combine melted butter and graham cracker crumbs. Pat mixture evenly into bottom of prepared pan. Pour sweetened condensed milk on top, in an even layer. Continue this layering technique next with chocolate chips, followed by coconut, and then nuts.
Once all ingredients are layered, at the bars down. Bake in preheated oven for 20-25 minutes, until coconut is golden brown.
Remove from oven and cool completely before cutting. You can store covered, at room temperature or in the freezer (for longer periods of time).

Replace walnuts with pecans or other nuts
Substitute different morsels for the semisweet…you can even mix & match!

Blackberry Jam Thumbprint Cookies

Yum! Thumbprint are quite possibly my favorite Christmas cookie. I should make them more often!

1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
2 egg yolks from large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
roughly 5 tablespoons fruit jam (I chose blackberry)

Preheat oven to 375 degrees. Line baking sheet with parchment paper.
In large bowl, beat together butter and sugar until light and fluffy, about 2-3 minutes. Beat in yolks and vanilla. Gradually add flour and salt. Mix until well-blended.
Roll dough into small balls 1 inch in diameter. Place on prepared baking sheet. Indent each ball with your thumb or the back of a small spoon.
Bake 8-10 minutes or until cookies are set and bottoms are just barely golden brown. If needed, reinforce cookies’ indents. Carefully spoon about 1/2 teaspoonful of jam in the center of each cookie.
Bake for 3-4 more minutes until edges of the cookie are slightly golden and the jam melts in the middle. Transfer cookies to cooling rack.

Yield: about 40 small cookies

*If you plan on freezing these cookies for a later date, place them in a box (one of those gift boxes for clothes from a department store, a shoe box, or any other sturdy box) and place wax paper between the layers so the jam will not stick.

M&M Cookies

M&M Cookies

I must say, these are not my favorite cookies. But they are good enough to be shared!

1 cup light brown sugar, packed firmly
1/2 cup granulated sugar
1 and 1/2 teaspoons vanilla extract
1 cup vegetable shortening
2 eggs
1 teaspoon baking soda
1 teaspoon salt
2 and 1/4 cups all-purpose flour
1 bag (about 2 cups) M&M’s

Preheat oven to 375 degrees. In large bowl, cream together sugars, eggs, shortening, and vanilla.
In medium-sized bowl, whisk together flour, soda, and salt. Gradually add this mixture to creamed mix. Stir in about half of the bag of M&M’s.
Drop by rounded teaspoon onto ungreased baking sheet. Add a few M&M’s to each cookie before placing in the preheated oven. Bake for 8-10 minutes.
Remove from oven. Let cookies stand on baking sheet for 1-2 minutes before transferring to cooling rack.

Molasses Cookies

Molasses Cookies

These are very similar to Ginger Snaps but with a slightly softer texture.

3/4 cup butter
1 cup brown sugar
1 egg
1/2 cup molasses
1/2 teaspoon salt
2 and 1/4 cups flour
1 teaspoon ginger
1 teaspoon ground cinnamon
2 and 1/2 teaspoons baking soda

*Plus about 1/4 cup granulated sugar for coating

In large bowl mix together butter, brown sugar, egg, and molasses. Add remaining ingredients and stir well. Chill dough in fridge (I wrap it plastic wrap) for at least 1/2 hour.
When ready to bake, preheat oven to 350 degrees. Lightly spray/grease cookie sheet. Remove chilled dough from refrigerator.
Fill a small Ziploc bag or small bowl with about 1/4 cup granulated sugar. Roll dough into balls about the size of a walnut. Place each bowl in bag and shake until coated in sugar (you can just roll the dough in the bowl of sugar).
Place balls of dough on prepared cookie sheet. Bake in preheated oven for about 10 minutes. Remove from oven and let sit 1-2 minutes before transferring to cooling racks.

Yield: about 45 cookies