The Thickest and Gooiest Chocolate Chip Cookies

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup brown sugar
  • 1 / 2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 3/4 cups chocolate chips (*optional extra 1 / 4 cup to press into dough before baking)

Preparation

Preheat oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.

In a large mixing bowl, use a mixer to cream together butter, brown sugar and granulated sugar (approximately 3-4 minutes or until creamy). Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix. Set aside bowl.

In a medium mixing bowl, whisk together all-purpose flour, baking soda and salt. Add this dry ingredient mixture to your large mixing bowl. Stir to combine. It should come together as a thick dough. Pour in the chocolate chips and combine.

Place the dough into the refrigerator to chill for at least 1-2 hours. Do not skip this step. Not properly chilling the dough will result in oily cookies.

Use a 1 / 2 cup measuring cup to form dough into 9 large dough balls (If you would prefer more normal sized cookies use a 1 / 4 cup measuring cup and form 18 dough balls). Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie. If you would like, press in additional chocolate chips to the top of the dough balls for a fun looking cookie!

Bake for 10-12 minutes for large sized cookies or 9-11 minutes for smaller sized cookies. A lighter colored baking sheet will likely require the longer bake time while a darker colored baking sheet will likely require the shorter bake time. Remove from the oven when the bottoms appear to be golden brown but the middle still appears very soft. Let the cookies cool and set up on the baking sheet for at least 10 minutes.

Store in a closed container for up to three days. Enjoy!

Chocolate Chip Cookie Dough Layered Cake

Ingredients

  • Chocolate Chip Cake
    • 2 1/2 cups cake flour
    • 2 teaspoons baking powder
    • 1 / 2 teaspoon salt
    • 3 / 4 cup unsalted butter, room temperature
    • 1 cup brown sugar
    • 1 / 2 cup granulated sugar
    • 4 eggs, room temperature
    • 2 teaspoons vanilla extract
    • 3 / 4 cup milk, room temperature
    • 1 cup mini chocolate chips (tossed and coated with 1 teaspoon flour)
  • Chocolate Chip Cookie Dough Filling
    • 1 1/2 cup all-purpose flour
    • 1 / 2 teaspoon salt
    • 1 / 2 cup unsalted butter, room temperature
    • 1 / 2 cup brown sugar
    • 1 / 4 cup granulated sugar
    • 1 teaspoon vanilla
    • 1 / 4 cup milk
    • 1 / 2 cup mini chocolate chips
  • Chocolate Chip Cookie Buttercream
    • 1 1/2 cups unsalted butter (soft, but slightly cooler than room temperature)
    • 4 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 1 cup crushed cookies, sifted (use cookies similar to original Chips Ahoy)
    • 1 / 2 cup heavy cream (substitute with milk)
    • pinch of salt
  • For Decorating
    • additional mini chocolate chips

Preparation

Chocolate Chip Cake

Preheat oven to 350 degrees. Trace and cut out parchment paper to line the bottoms of two 8 – inch cake pans. Set aside.

In a large mixing bowl, use a mixer to cream butter with brown sugar and granulated sugar for approximately 4 minutes or until creamy. Add in eggs, one at a time, incorporating after each addition. Add in vanilla extract. Set aside.

In a medium mixing bowl, whisk together cake flour, baking powder and salt.

Starting with your dry ingredient mixture, begin alternating additions of dry ingredients and milk to the large mixing bowl. You should begin by adding 1/3 of your dry ingredient mixture and follow by adding 1/2 of your milk. Repeat these additions, mixing after each until just incorporated. Avoid over mixing.

Toss and coat your mini chocolate chips with 1 teaspoon of flour. This will prevent the chocolate chips from sinking to the bottom of your cake while baking. Fold in the chocolate chips to your batter.

Divide the cake batter equally between each of your cake pans. Place in the oven and bake for 25-35 minutes (a dark cake pan will not need as long of a cook time) or until an inserted toothpick comes out clean.

Remove the cakes from the cake pans and place on a wire rack to let cool completely.

Chocolate Chip Cookie Dough Filling

Spread flour on a baking sheet and place in the oven for 5 minutes at 350 degrees. This ensures that the raw flour will be safe to consume. Let cool completely before using.

In a medium sized mixing bowl, use a mixer to cream butter with brown sugar and granulated sugar until light in color and creamy. Add in vanilla extract and mix again.

In a separate mixing bowl, whisk together your flour and salt. Add this dry ingredient mixture to your creamed butter and sugar bowl. Stir with a wooden spoon or spatula to combine.

Pour in milk and stir to combine. Fold in mini chocolate chips.

Line a third 8 – inch cake pan with plastic wrap. Using a measuring cup, add 2 cups of cookie dough filling to the pan. It should be thick, but as evenly as possible, spread the filling into a layer across the entire pan. Place this in the refrigerator for an hour or into the freezer for 20 minutes to chill and set. With the remaining cookie dough filling, use your hands to roll the dough into six equal balls. These will be used to decorate the top of the cake.

Chocolate Chip Cookie Buttercream

In a large mixing bowl, use a mixer to beat butter until light and fluffy. Add in powdered sugar and mix to incorporate. Add in heavy cream and vanilla extract and mix.

To a high speed blender or food processor, add your cookies. Pulse cookies until no large pieces remain and there are only crumbs. Sift the mixture before measuring out 1 cup of cookie crumbs.

Add cookie crumbs to your mixing bowl and gently fold to incorporate.

Cake Assembly

To a cake stand or large plate, spread a thin layer of buttercream frosting.

Place one of the cake layers onto the stand. Spread a thin layer of buttercream frosting. Remove your cookie dough filling layer from the refrigerator or freezer, and place on top. Spread a thin layer of buttercream frosting.

Place your other cake layer on top, flipping this cake layer upside down so that the top of your cake has a flat bottom. Press down gently.

Cover the entire cake with a thin layer of buttercream frosting. Smooth out the sides. This will be your crumb coat. Chill the cake for 20 minutes before using the remaining buttercream to completely cover and frost the cake.

Around the bottom of the cake, gently add mini chocolate chips. Add a ring of chocolate chips to the top of the cake (as shown in picture). Place the cookie dough balls that you formed earlier around the top as well. If you have remaining buttercream, add to a pastry bag and pipe dollops in remaining spaces between cookie dough balls.

This cake should serve approximately 12 people. Enjoy!

The Best Gigantic Monster Cookies

Ingredients

  • 1 / 2 cup unsalted butter, cold, cut into cubes
  • 1 cup brown sugar
  • 3 / 4 cup peanut butter, creamy
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1 / 2 cups all-purpose flour
  • 1 cup oats (rolled or quick)
  • 1 teaspoon corn starch
  • 3 / 4 teaspoon baking soda
  • 1 / 2 teaspoon salt
  • 1 cup chocolate chips
  • 3 / 4 cup M&M candies
  • optional: candy googly eyes

Preparation

Preheat oven to 410 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.

In a large mixing bowl, use a mixer to cream together cubed butter and brown sugar (approximately four minutes or until creamy). Add in the peanut butter, and mix until combined. Add in one egg, mix to incorporate. Add in the other egg and vanilla extract, mix to incorporate. Set aside.

In a medium mixing bowl, whisk together all-purpose flour, oats, corn starch, baking soda and salt. Add this dry ingredient mixture to your large mixing bowl. Stir to combine. Pour in the chocolate chips and M&M candies and combine.

Use a 1 / 2 cup measuring cup to form dough into 8 dough balls (If you would prefer smaller cookies, use a 1 / 4 cup measuring cup and form 16 dough balls). Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie.

Bake for 8-9 minutes. Remove from the oven when the bottoms appear to be golden brown but the middle still appears slightly underdone. If using candy googly eyes, gently press the eyes into the cookies while they are still warm. Let the cookies cool and set up on the baking sheet for at least 10 minutes.

Store in a closed container for up to three days. Enjoy!

Healthy Chewy Monster Cookies

Ingredients

  • 1 egg
  • 1 / 2 cup natural, peanut butter
  • 1 / 2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 / 2 cup oats (quick-oats preferred)
  • 1 / 4 teaspoon baking soda
  • 1 / 4 teaspoon salt
  • 1 / 4 cup dark chocolate chunks
  • 1 / 4 cup rainbow drops (M&Ms)

Preparation

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

In a large mixing bowl, combine the egg, peanut butter, coconut sugar, and vanilla extract. Add in the oats, baking soda, and salt. Stir to combine. Add in dark chocolate and rainbow drops and combine to form your dough.

Place the mixing bowl of dough into the refrigerator for at least an hour or into the freezer for ten minutes to chill your dough. This is an essential step in ensuring the cookies do not overspread and flatten while baking.

Once the dough has chilled, use a scoop (no larger than 2 tablespoons in size) or your hands to form mounds. The recipe should make eight to ten cookies depending on your cookie size preference. Place mounds onto the cookie sheet and flatten slightly with your hand.

Place into the oven to bake for 10-12 minutes. Remove the cookies from the oven when the edges have set, but the center appears still slightly underdone. The cookies will firm up once cooled, so avoid over-baking!

Once removed from the oven, allow the cookies to cool on the baking sheet for at least 10 minutes. Finish with flakey sea salt if desired!

Healthier Chocolate Chip Peanut Butter Cookie Bars

Ingredients

  • 1 can garbanzo beans (chickpeas)
  • 1 / 2 cup unsalted peanut butter (natural is preferred)
  • 1 / 2 cup coconut sugar (or brown sugar)
  • 1 /4 cup milk of choice
  • 1 egg
  • 1 teaspoon baking powder
  • 1 / 2 teaspoon kosher salt (or 1 / 4 teaspoon if your peanut butter contains salt)
  • 1 / 2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 / 2 cup semi-sweet chocolate chips, divided

Preparation

Preheat oven to 350 degrees Fahrenheit. Line a square pan (size 8×8 to 9×9) with parchment paper. Set aside.

To a food processor, add the can of garbanzo beans that have been drained, washed and dried off. Add in peanut butter, sugar, baking power, salt and cinnamon. Blend for approximately 30 seconds, or until a thick batter has formed that is completely smooth. This is an extremely important step for ensuring the desired texture of the bar.

To the food processor, add in your egg, milk of choice, and vanilla extract. Blend again until the batter is completely mixed.

Remove the blade from the food processor. Stir in half of your chocolate chips with the batter. Pour the batter (should be similar in consistency to brownie batter) into your parchment paper lined pan. Add the remaining half of your chocolate chips across the top of the batter.

Place the pan into the oven to bake. For an 8×8 pan, it should take approximately 22 minutes. For a 9×9 pan, it should take approximately 25 minutes. Once the bars are set in the middle and the edges are slightly golden, remove from the oven. Let cool before slicing into 9 large or 16 small bars.

Maple Pecan Banana Baked Oatmeal

Ingredients

  • 3 / 4 cup oats
  • 1 / 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • pinch of sea salt
  • 1 banana, divided
  • 2 / 3 cup milk (of choice)
  • splash of vanilla extract
  • For toppings: pecans, pure maple syrup, sea salt (and optional sunflower seeds)

Preparation

Preheat oven to 350 degrees Fahrenheit. Set out a ramekin and coat the inside with coconut oil or cooking spray.

In a small mixing bowl, add oats, baking powder, cinnamon, sea salt. Mix to combine.

In a separate mixing bowl, mash half of the banana and set aside the other half to use for topping. Add the milk and vanilla extract. Stir to combine.

Add the dry ingredient mixture to the wet ingredients. Stir to combine. Pour the mixture into your ramekin. Using the other half of banana, make slices and spread across the top (as shown in photo).

Place into the oven for 25-30 minutes, until the liquid is absorbed and the edges are golden.

While the oatmeal is baking, prepare the maple pecan topping. To a small skillet, add approximately 2 tablespoons of pecans. Toast over medium-high heat for 5 minutes, stirring often to avoid burning. Once fragrant, turn the heat down to low before adding in approximately 1 teaspoon of pure maple syrup and a pinch of sea salt. Coat the pecans with the syrup. Remove the pecans once shiny and glassy in appearance.

To the finished baked oatmeal, add the maple pecans, a drizzle of pure maple syrup, and (optional) sunflower seeds before serving.

Earl Grey Infused Pancakes

Ingredients

  • 1 / 2 cup all purpose flour
  • 1 / 4 cup brown rice flour
  • 1 tablespoon (packed) light brown sugar
  • 1 teaspoon baking powder
  • 1 / 2 teaspoon kosher salt
  • 1 / 4 teaspoon cinnamon
  • 1 / 8 teaspoon baking soda
  • 1 / 2 cup milk of choice
  • 1 earl grey teabag
  • 1 / 3 cup whole milk greek yogurt
  • 1 large egg
  • 1 tablespoon olive oil plus additional for griddle

Preparation

In a small saucepan on the stovetop, warm milk over medium-high heat. Remove milk before reaching boiling and place earl grey teabag into the milk to steep. Set aside to cool.

In a large bowl, combine all purpose flour, brown rice flour, light brown sugar, baking powder, kosher salt, cinnamon and baking soda.

In a separate bowl, whisk together earl grey infused milk, whole milk greek yogurt, the egg, and olive oil. Add to dry ingredients.

If using a griddle, heat to 300 degrees Fahrenheit. If using a skillet on the stovetop, set temperature to medium-high. Lightly brush with olive oil. Spoon approximately 1/4 cup of batter onto the griddle or skillet to form your pancake. Cook for about 2-3 minutes, or until the bottoms are browned and the top has begun to bubble. Flip, and cook for an additional minute, or until the pancake is cooked through and the bottom has browned. Repeat with remaining batter.

Serve with fresh fruit and homemade whipped cream.