Chocolate Chip Cookie Recipe: 3 Ways!

 I like to bake. It’s just one of my things. If there’s dessert to be made for a special occasion, really important holiday (read: Richard Nixon’s birthday, the release of Phineas & Ferb the movie last August), or just a random craving, all fingers point my way. Not that I mind one bit (:

That said, today I’m sharing something so very near and dear to my heart, it’s practically taboo; we’re talking Giving Away Bush’s Baked Beans Secret Family Recipe taboo. I’ve decided to share a trade secret from my arsenal of awesome; because people love chocolate, and I love you, so here it is.

A recipe for The Best Chocolate Chip Cookies in the World.

Pretty hefty claim, I know. But I guess you’ll just have to whip up a batch and see for yourself! I’ve made these for birthdays, holidays, college parties, random Mondays at work, late-night study sessions…or you know, just BECAUSE. You can’t really go wrong with chocolate chip anything, in my opinion.

And hey, a secret this delectable just isn’t as fun if it isn’t shared! So, for everyone who’s ever asked me for the recipe and never actually received it (whoops), here it is. Bonus feature: not only is this recipe good for chocolate chip cookies, but a slight variation in ingredients and bake time gives you the freedom to make two other absolutely fantastic chocolate chip desserts that’re sure to please!

1. CHOCOLATE CHIP COOKIES (rumored Best in the World)

Ingredients

3c regular flour

1tsp baking soda

1c (2 sticks) butter, melted

¾ c brown sugar

½ c regular sugar

2 eggs

2-3 tsp vanilla extract (sometimes I play around and do half vanilla, half almond)

1c chocolate chips (I eyeball this so add more if you’d like!)

-Heat oven to 375⁰F. Mix sugars, butter, eggs, & vanilla in a large bowl. In another bowl, mix flour & baking soda.

-Stir dry mix into sugar mixture until combined. Add chocolate chips.

-Drop dough by rounded tbsp about 2-in apart on ungreased cookie sheets (I use an icecream scoop!) Bake 8-10 minutes or until slightly brown around the edges. How many cookies this recipe makes depends on how large you make them, but average is about 34. So if you’re baking for a smaller crowd, just cut the ingredient amounts in half!

2. COOKIE CAKE

For a cookie cake like the one I made for Record Store Day, simply add an extra egg to the recipe! Cover a large, round pizza pan (or square, that could be fun!) with foil and roll dough onto pan. I just kind of dump the dough in the center of the pan & knead it outward with my fingers, leaving a roughly 1” margin from the edge of the pan because the cookie will expand. For a superchewy cookie, bake for only 20min. If crunchy is your thing, leave in for 25min or longer, just don’t burn it!

3. BLONDE CHOCOLATE CHIP BROWNIES

Same thing as the cookie cake, just add an extra egg to the batter but this time, pour the dough into a greased 13x9” baking pan and bake 18-20min or until edges are slightly brown. 

Simple, right?! This recipe (and its variations) are a favorite among my family, friends and co-workers. I hope you enjoy them as much as we do, and if you try them out let me know what you think! Do you know of any incredible chocolate chip recipes that I’m dying to try?! 

Homemade Granola.

Ok, I know we don’t know each other that well, but…I have a serious confession.

I LOVE granola.

It’s true! I eat it with breakfast over Greek yogurt & agave, try to finagle it into my lunches, snack on it throughout the day…it’s just delicious. I’m obsessed with Central Market granola right now. My favorite mixes of the moment are Flaxseed and Vanilla & Honey flavors. And you’d better believe when I saw this recipe for homemade granola over at CornflowerBlue Studio, I flipped. (While you’re there, check out her other recipes and tutorials. This lady is seriously talented and incorporates environmentally friendly media in her artwork!)

The beauty of homemade (I say this way too often) is that you have complete control over ingredients, amounts, and of course, the preparation process. I made half of Rachel’s recipe just to see if it was right for me, and man ohhhhh man. The result was BEYOND delicious AND cuts my granola budget by almost 75%! I didn’t add any dried fruit to mine because I like my granola pretty plain, but the experimentation potential is through the roof. I have plans for sweet, savory, fruit, and dessert granola…who knows?! If you’re a granola fan, what kind of granola would you like to try, or do you already have a staple favorite?  

P.S. No, I don’t actually have a granola budget. But the rolled oats were the only thing I had to buy for the recipe, and spending $2  on ingredients for a batch that lasts all week versus buying two bags/wk at almost $4 each…those are serious savings right there (: I hope you're having a good weekend!