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Classic Chocolate Chip Cookies

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For Valentine’s Day I asked my husband what dessert he would like for me to make for him. Cause I’m sweet like that. He immediately said chocolate chip cookies. It is by far his favorite recipe and he likes to slip some of the dough before I bake them. His only request? Use only part of the bag. Usually, I fight this request but it was his Valentine’s Day cookies so I gave in this time. Oftentimes I’ll use half the chips, make half the cookies, and then use the rest of the chips in the leftover dough. I don’t believe there could possibly be such a thing as “too many chocolate chips.” You can’t agree on everything.

I don’t deviate too far from the original recipe that is on the back of the bag. I learned a long time ago that whatever recipe companies use to sell their product is usually pretty darn good and hey, I ain’t fancy. However, I’ve made a few tweaks. Firstly, I use half butter and half shortening. This gives you the flavor of butter but the look of shortening. The state of the butter when you make your cookies really does matter. Melted butter will give you chewy cookies that will be thin. Chilled/solid butter will make your cookies crispier. I usaully just pull my butter from the fridge.

If you have the time, chill the dough. This gives the dough time for all the flavors to come together. Also, chilling allows the dough to get to a consistency to easily roll it into balls before baking and this makes your cookies a little more attractive. I know, that doesn’t really matter, but it’s nice.

Rather than sticking with the time directed in the recipe, I use my nose. I’m half bloodhound; I ALWAYS know if you’ve been smoking or drinking (a skill I look forward to possessing when my daughter turns 16). When the cookies start to really smell keep an eye on them and take them out as soon as they start to get any color at all. Remember, they will continue to bake after they are removed from the oven so you don’t want them entirely done when you pull them out of the oven.

Classic Chocolate Chip Cookies

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½  cup (1 stick) butter
  • ½ cup shortening
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 cups (12-oz. pkg.) chocolate chips (1 cup if you are making them for my husband)

Combine flour, baking soda and salt in small bowl. Beat butter, shortening, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy, a few minutes. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Chill dough.

Drop by rounded tablespoon onto baking sheets (I line mine with parchment paper). Bake at 375 degrees for 8 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


Oreo Stuffed Chocolate Chip Cookies

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If you made the dessert I posted earlier, Slutty Brownies, you may have some leftover cookie dough and Oreos. I know I did. What to do? What to do? Oreo Stuffed Chocolate Chip Cookies! I’ve had this “recipe” in my head since a friend mentioned he had read about it on the internet and thought I should give it a try. Okay, so it really isn’t a recipe so much as an idea/method. It’s worth giving it a try because they really are quite good. Be warned: you really won’t get all that many cookies out of doing this due to the amount of cookie dough it takes to cover an Oreo. Having said that, you don’t need more than one of these cookies to satisfy any craving.


  • Bag of Oreos (you won’t need a whole bag)
  • Chocolate Chip Cookie Dough (use your favorite recipe)

Preheat oven to 375 degrees. Make a batch of chocolate chip cookie dough. Chill about 30 minutes (it will make it easier to work with but don’t chill it TOO long). Take a spoonful of cookie dough and place it on top of an Oreo. Place another spoonful on the bottom. Now seal it up around the Oreo. This may be a little time consuming and messy but it is worth it. If your Oreo breaks, who cares? Place cookie on parchment lined cookie sheet and bake for about 8-10 minutes.

Slutty Brownies

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I have no idea why these brownies are called “Slutty Brownies.” If you look at them twice you won’t be able to fit into your skinny jeans, eat one and there is no way you’re going to be able to slither into that slinky thing you like to wear clubbing on Friday night. They should probably be named “Walk of Shame Brownies.”

Whatever the name, I made them. I don’t do slinky and I don’t go clubbing so I don’t care. I originally saw the recipe on Pinterest but it called for boxed stuff and we all know how I feel about that. So, I reworked it a bit using my recipes for Disgustingly Rich Brownies and Chocolate Chip Cookies. The Oreos came from the bag (I do buy some pre-made things). I confess, I used Double Stuf Oreos. You don’t need a whole bag of Oreos and you won’t use the whole recipe for Chocolate Chip Cookies. If you have a husband like mine he’ll take care of disposal of both or just save what you have left and use for later.

Slutty Brownies


  • Brownie layer: I used my Disgustingly Rich Brownie recipe but whatever recipe will work that makes a 9×9 pan.
  • For the Oreo layer: 1 package of Oreo (regular stuffed or double stuffed)
  • For the Cookie Dough layer: Whatever Chocolate Chip Cookie recipe is your favorite

Mix together brownie batter according to the recipe.

Mix together the Cookie Dough.

Pre-heat the oven to 350 degrees. Line the bottom of a 9×9 baking pan with tin foil and then spray the tin foil with a layer of baking spray. Layer 1/2 of the cookie dough on the bottom of a 9×9 baking pan, pressing down to form the bottom of the brownies. Reserve the remaining cookie dough to be used to make cookies later in the day. Layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do. Pour the brownie batter on top of the oreo layer.

Bake for 40-45 minutes. Test with a knife to see if the center is done. Let the brownies rest before serving. Cut these brownies into small servings. A little goes a LONG way.