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Sunday, August 9, 2015

Chocolate Chip Cookies are my BFF

 
The secret is out. Even though my last name is "Cupcake", I LURVE (that's my word for extra credit love) chocolate chip cookies. Making chocolate chip cookies is a fun hobby for me. I don't sell them anywhere.I've baked them for many reasons.One..is that I eat the dough and never eat the cookie ♥♥♥♥ 
Perfect gift idea: Scoop the dough into a jar and give it to a friend to eat with a wooden spoon. Or throw yourself a **me** party and gift it to yourself! Just to be safe, if I am eating the dough only, I substitute 1/4 cup milk in place of the eggs. It works and still tastes just like cookie dough!

I have used the eggless cookie dough recipe to make chocolate chip cookie dough balls dipped in candy melts. Heaven on earth. ♥ What's better than cookie dough on a stick?!


I throw sprinkles in my chocolate chip cookie dough because I'm a big kid.
I love giving these to kids of all ages. (Hmm maybe a back to school treat or great for a college care package?!)

But did you know..there is something that a chocolate chip cookie does to fill a void in your spirit?! A warm ball of soft gooey slightly crispy chocolate chip cookie in your tummy replaces a hole and makes you feel better if even just for the moment you are eating the cookie.That's why I  hand deliver generous sized packages of them to people who I know are grieving. ♥


What tummies will your chocolate chip cookies travel to?
The possibilities are endless. Don't be afraid to add bits and pieces of the things that you crave. (Sprinkles, m&ms, sparkles, white chocolate chips, cherry chocolate chips, marshmallows?! Use your imagination)!

Recipe below ♥
This recipe takes patience, so make sure you plan at least 24 hours in advance.

Chocolate Chip Cookies
Ingredients needed:
2 Cups Flour
1 teaspoon Baking Soda
A little dab of salt
3/4 Cup Unsalted Butter, Softened
3/4 Cup Light Brown Sugar
1/4 Cup Fine Baking Sugar
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 small box of white chocolate instant pudding mix (dry powder form)
1 egg
2 cups chocolate chips
optional: 1 cup rainbow sprinkles

**Note, to make this recipe eggless for cookie dough treats: replace the egg with 1/4 cup whole milk. Omit the pudding.

Method:
1.  In stand mixer fitted with paddle attachment, cream the egg, softened butter, sugars, and extracts together.
2.  In separate bowl, whisk the dry ingredients (flour, salt, pudding mix, and baking soda) together.
3.  Gradually add the dry ingredients to the creamed ingredients and beat until all ingredients are thoroughly mixed. Scrape down the sides and the bottom of the bowl to make sure there are no forgotten bits of valuable ingredients ♥
4. Fold in chocolate chips and sprinkles.
5. Line baking pan with parchment paper. Scoop cookies onto baking pan. I like using a cookie scoop to make sure they are all uniform in size.
6. This is the secret to amazing puffy cookies that won't flatten when you bake them: Cover cookies with plastic wrap and refrigerate them on the pan overnight.
7. Get up the next morning, and bake at 325 for appx 12-15 minutes. I like to under-bake my cookies and take them out at about 10-12 minutes so that they are super soft and gooey.

A few chocolate chip cookie tips:

♥Cookies last forever in the freezer when covered in an airtight container (my "forever": is about half a year)...but I don't think these will last long enough. They are toooooo yummy!!!! ♥ Cookie dough can also be frozen for up to about 90 days.

♥If you want to add more color and sparkle to your cookies, top them with extra chocolate chips, m&m gems, mini peanut butter cups, or sprinkles immediately after you remove them from the oven.   The extra pieces will add more color and will "melt" just enough to stick to the top of your cookies!

♥And as always..don't be afraid to sprinkle some edible glitter on top!

Fresh chocolate chip cookies always taste good with cupcakes....and coffee! ♥♥♥

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