Soft & Chewy Chocolate Chip Cookies (TOP-SECRET!)

 

 

Anyone who has met me knows that I am famous for my AMAZING chocolate chip cookies! I usually bring them to school in a giant bakery box, and each time the box keeps getting bigger and bigger! They are my #1 requested recipe by far; these cookies are definitely the favorite for a reason!! The cookies are chewy, buttery masterpieces of pure perfection; a single bite is never enough! Make this recipe once, and you will never ever want to try a different cookie recipe again! (I haven’t!) These cookies are sooooo delicious, you’ll be licking your plate clean! Enjoy!!!!

Recipe: Soft and Chewy Chocolate Chip Cookies

***NOTE: I always like to add a little extra vanilla extract and extra brown sugar for a sweeter, chewier cookie! Make sure your butter is soft and at room temperature (I usually just defrost it in the microwave); this also gives the cookies their famous soft and chewy texture!

 

AMAZING M&M Cookies (Updated)

 

I’m in love.…with Martha Stewart’s absolutely delicious chewy cookie recipe! LOVE! These heavenly cookies are SO addicting, that I refuse to bake any other cookie recipe. Let’s face it: they are simply the best.

***NOTE: I add extra vanilla, extra brown sugar, and less salt. You can literally use this cookie dough for any type of cookie (I’ve used it for chocolate chip cookies, sprinkle cookies, sugar cookies, snickerdoodles, etc..)

Recipe: Soft and Chewy Cookies (Substitute the chocolate chip for M&M’s)

 

 

 

Sugar Sprinkle Cookies (Updated)

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Although I love baking all types of desserts, I am famous for my cookie recipes: chocolate chip, sprinkle, sugar, you name it! At least once a week I bake a dessert to bring to school; these cookies (and the chocolate chip cookies) are by far the crowd favorite! Even though I usually don’t like to use Martha Stewart’s cake and other dessert recipes, this cookie recipe is unbeatable!

RecipeSoft and Chewy Cookies

For sugar coating: Prepare cookie dough (without the chocolate chips), cover, and refrigerate for about 5-10 min. Using a small ice cream scooper (or a spoon, etc..), scoop the dough and gently roll in the sugar to coat the outside. Bake as normal.

****NOTE: I use extra vanilla, extra brown sugar, and less salt than the recipe calls for. I also use this recipe for any type of cookie (and even blondies/bars!…recipe coming soon!!)

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