The Best Chocolate Chip Cookies EVER

This recipe yields 12 cookies.

Ingredients

• 1 cup butter, unsalted and cubed

• 1 cup brown sugar

• 1/4 cup granulated sugar

• 2 eggs, room temperature

• 1 tsp vanilla extract

• 2 1/2 cups flour

• 1 tsp baking soda

• 2 tsp sea salt flakes, plus more for sprinkling

• 1 cup semi-sweet chocolate chips, plus more for tops

Instructions

1. Start browning the butter by placing butter cubes in a small pot and heating over a medium heat for 5-7 minutes.

2. Once butter starts to foam, continue watching until the foam has deflated and the butter is a light amber color.

3. Remove from heat and allow to cool for 20-30 minutes.

4. Preheat the oven to 350 degrees and prep baking trays with parchment paper or silicone baking mat.

5. Beat cooled butter and both sugars together, using a beater attachment until smooth.

6. Add in eggs, one at a time, followed by the vanilla extract.

7. Add the flour, baking soda, and sea salt and continue beating on a low speed until combined into a smooth dough.

8. Pour in chocolate chips and mix until combined.

9. Using an ice cream scoop or two spoons, scoop out balls of dough, spaced evenly, on a baking sheet.

10. Flatten cookies with the palm of your hands, slightly, and add more chocolate chips on top for decoration (optional) and more sea salt!

11. Bake for roughly 12-15 minutes or until the cookies have a slightly golden brown edge. Transfer to a cooling rack to cool and enjoy!

Easy Fudge Brownies

This recipe yields 9 - 12 brownie squares.

Ingredients

• 1 cup (2 sticks) unsalted butter

• 1 1/4 (1/2 lb) cups chocolate chips

• 4 eggs, room temp

• 1 tablespoon vanilla extract

• 1 cup granulated sugar

• 1 cup brown sugar

• 1 cup flour

• 1 cup dutch-processed dark cocoa powder

• 2 tsp salt

Instructions

1. Preheat the oven to 350℉. Grease and line an 8x8” square pan or a 9x13” sheet with parchment paper hanging over the sides.

2. In a large, microwave-safe bowl, melt chocolate and butter together in 30 second intervals, until melted.

3. Using a whisk or a mixer fitted with a whisk attachment, add in the eggs, slowly, whisking well between each egg.

4. Add in the vanilla extract and salt, mixing to combine. Clean the sides of the bowl with a spatula.

5. Add in both of the sugars to the bowl and continue mixing until well incorporated.

6. Follow with the flour and cocoa powder and mix until mixtures comes together to form a smooth batter.

7. Any additions you want to add to the brownie like oreos, nutella, or nuts can be added at this stage and is purely optional.

8. Spread batter evenly into the greased and lined baking tray and bake in the center rack of the oven. A 8x8” square pan makes a taller brownie and requires roughly 45-50 minutes in the oven whereas a 9x13” pan may only require 35-40 minutes. Test the brownie by jiggling it in the oven and if it doesn’t jiggle in the center, it’s ready.

9. Allow to cool to room temp before removing from the pan, cut, and serve!

Chocolate Sour Cream Baked Doughnuts

Image property of Cake It With Justin

Ingredients

Makes 18 doughnuts.

For Donuts:

1 1/2 cups all-purpose flour

1 cup sugar

1/4 cup dark cocoa powder (Hershey Special Dark)

2 teaspoons baking powder

1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup buttermilk

1/2 cup sour cream

1/2 cup vegetable oil

2 large eggs

For icing:

3 cups powdered sugar

1/4 cup milk or water

1 teaspoon vanilla extract

Pinch of salt

Directions

1. Preheat oven to 350 degrees.

2. Sift and whisk together dry ingredients in a large bowl.

3. Add all of the liquid ingredients into the bowl and whisk to combine into a smooth batter.

4. Prepare doughnut pan with baking spray.

5. Place batter in a piping bag and pipe donuts to half-way full.

6. Bake for 10 to 12 minutes or until firm and a toothpick comes out clean.

7. Transfer doughnuts to a wire rack to cool. Prepare icing by combining all the ingredient in a bowl and whisk to combine into a smooth icing.

8. Dip the doughnuts in the icing and place back on the wire rack to cool.

The Moistest Chocolate Cake!

Ingredients

Makes 3 6” round cake layers.

2 cups all-purpose flour

2 cups sugar

1 1/2 cups dark cocoa powder

2 teaspoons baking powder

1 teaspoons baking soda

1 cup whole milk

1/2 cup vegetable oil

2 large eggs, room temp

2 teaspoons vanilla extract

1 cup hot coffee, black

Instructions

1. Preheat oven to 330 degrees.

2. Place all the dry ingredients in a large bowl and whisk to combine.

3. Add in all of the liquid ingredients at once and mix together using a whisk or a mixer with a whisk attachment until batter forms.

4. The batter will be thin and runny in consistency! Prepare baking pans fitted with parchment paper and sprayed with baking spray.

5. Bake in the middle rack until the cake is springy and the toothpick comes out clear - roughly 20-30 minutes. Remove cake from pan on a cooling rack and cover with plastic wrap to trap moisture into the cake. Let come to room temp before covering in plastic wrap and storing in the freezer until ready to decorate!

6. Decorate using my American Buttercream recipe!