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! ♥♥♥

Eggless Sugar Cookie Dough, one of my BFFS.♥

Definition of a BFF in my world:  A cupcake's best friend.
Every cupcake needs a BFF in a world full of fluff.
Yesterday was one of those days for me.

Whenever you put yourself out there like I do, you will be paid in return with LOVE. But when you pour your heart and soul out to the public, sometimes you'll receive the opposite.  It is a risk you take, especially when you blog,  become a business owner, or voice your dreams, wishes, and opinions to the public.  This week I received a statement on my public blog saying that I don't care about my fans because I haven't been on my blog lately.   I won't go into details as to why I've been a bit behind, but I plan on doing some really wonderful things going forward.  ♥   I think their statement stuck out to me more than any other critique could have because I do everything one girl can to share my love of baking with you, I've dedicated the past 4 years of my entire life to do that and want to dedicate the rest of my life to doing amazing things to share the love of what I do with others. I recently told someone I wanted my cupcakes to change lives and I want to prove that it can be done!   I have a whole plan and I want you all here with me ♥ I've already shown that it can be done, little by little.  I've made cupcakes with Girl Scouts of America, the Make A Wish Foundation, the Sibling Network of Wisconsin, and delivered cupcakes to people with leukemia to cheer them up.

So I made a little sign dedicated to moving forward:
(Thanks to T-Swift for the inspiration)

And here's a long awaited recipe for you...

One of my favorites that I created out of an Amanda Cupcake BFF
(Sugar Cookie Dough):

\

 ♥

Eggless Sugar Cookie Dough, Recipe:
(You can roll this into balls, poke with sticks, and dip into chocolate and sprinkle with LOVE like I did above, scoop on top of cupcakes with an ice cream scoop like a big ball of frosting, or eat right out of a jar...or a bowl.. or off of a spoon. I could go on and on and on. It's amazing, really):

Ingredients:

1 Cup Butter (softened)
1 Tablespoon Pure Vanilla Extract
1 Cup Flour
1 Tablespoon Vanilla Malt Powder
1/2 tsp salt

2 Tablespoons Milk or Almond Milk
4-6 Cups Powdered Sugar

Cream the butter and milk together in a stand mixer, using flat beater attachment.  Gradually add remaining ingredients (except for the powdered sugar).  When ingredients are creamed together, gradually add powdered sugar until you reach desired sweetness or desired texture.  If you are rolling into balls to dip into chocolate or candy melts, you will want the texture to be sticky like play-dough.  If you are going to scoop on top of cupcakes, you want the texture to be just like sugar cookie dough (as pictured above).  If you are just going to eat it out of the bowl, add just enough powdered sugar so that the dough tastes sweet enough for you!

To make the cookie dough balls:
Roll the sugar cookie dough balls by hand:  Using your hands, roll into 1 – 1 1/2”  balls and set on parchment paper lined baking pan.  Refrigerate for appx 1 hour.  Refrigeration helps harden the cookie dough balls so that they are solid enough to coat with candy melts.

Melt candy melts.  In microwave proof bowl deep enough for dipping, melt candy melts, in 15-30 second increments in the microwave, stirring in between until melted and smooth.  Do not over microwave or candy melts will burn and harden.

"Glue" sticks into truffles using melted candy melts. (I enjoy using mini wooden popsicle sticks for the cookie dough pops).  Dip the tip of each stick  into melted candy melts, and insert this end of the stick all the way to the bottom of each cookie dough ball. Repeat for all cookie dough pops and let the edible candy melt “glue” set for appx 5 minutes.

Dip sugar cookie dough balls into melted candy melts:  Holding onto the stick, cookie dough ball upside down,  dip each pop into bowl of melted candy melts and lightly spin, to coat the entire ball with candy melts.  Hold cookie dough pop upside down and let excess candy melt drip off. Stick the bottom of the cookie dough pop onto parchment paper so it can sit flat on a pretty platter.  While the candy melts are still wet, sprinkle with rainbow heart sprinkles or your desired sprinkle of choice. 

♥ 

You are the Cookie On My Cupcake. ♥

I am Amanda Cupcake, and I've been hiding the cookie monster within me for far too long.

I love cookies.

I can probably eat more cookie dough than you can imagine. ♥ It's all gone before I even realize.

So I am in big trouble.

And you might be too.

For one, the word cookie is so cute.
Cookie.

Say it.

It draws you in.

Now say "Snickerdoodle Cookie". (so cute, right)?

Add some edible sparkles and call it a "Sparkledoodle".

Awwww. ♥

Now add your Sparkledoodles to a creamy dreamy white swirl of heavenly frosting fluffed like a dream on top of a vanilla cinnamon cupcake.

A Sparkledoodle Cupcake!

♥

A cookie to add to my cupcake.

Cherry Chip Chocolate Chip Cookies with Cherry Red Velvet Cupcakes too ♥

My cupcake darlings, it is up to you to decide how you will eat these cupcakes!

Cookie First, then Cupcake?
Use the cookie as a scoop to eat the frosting?

Or pretend it's your first birthday and eat the whole thing at once?!

♥

Recipe for Cherry Chip Chocolate Chip Cookies:

(Adapted from Forme-Foryou chocolate chip cookie recipe!)

Dry Ingredients:

2 Cups Minus 2 Tablespoons of Cake Flour

1 2/3 Cups Bread Flour

1 1/4 tsp Baking Soda

1 1/2 tsp Baking Powder

1 1/2 tsp coarse sea salt or kosher salt

Creaming Ingredients:

1 1/4 Cups Unsalted Butter

1 1/4 Cups Brown Sugar

1 Cup + 2 Tablespoons Granulated Sugar

2 Eggs (large)

2 Tsp Vanilla Extract

My little magical addition:

1 Bag of Mini Chocolate Chips

1 Bag of Cherry Chips

A *hint* of almond extract.

This is how magical it is:

1.  Combine your Cake Flour, Bread Flour, Baking Soda, Baking Powder, and Salt in one bowl. Whisk together.

2.  In your stand mixer, Cream Room Temperature Butter with Brown Sugar & Granulated Sugar.

3.  Gradually add eggs and vanilla.

4.  Now gradually add your dry ingredients to the blend, and you have cookie dough.

4.  When you add your chips to the cookie dough use, a spatula to mix in-you don't need to use a mixer attachment.

5.  Line a cookie sheet with parchment paper.

6.  Using a small cookie scoop, scoop little mounds of cookie dough onto your cookie sheet. Make sure they are spaced out enough so they have room to puff ♥. 

5.  Bake for appx 10-15 minutes at a preheated 350 degrees (ovens vary so just watch to see if the tops of the cookies turn slightly golden. I like my cookies somewhat underbaked so they stay really soft as they cool).

Tip: There are rumors that this cookie tastes *BEST* when cooled for 24-36 hours and then baked. I think they are wonderful either way.