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!

Chewy Lemon Cake Mix Cookies

This recipe yields 12-15 cookies.

Ingredients

• 1 box vanilla cake mix (flavor optional)

• 2 eggs

• 1/2 cup vegetable oil

• 1 tablespoon Lemon Drop Elixir (extract)

• 1 tablespoon lemon zest

• 1/2 tsp yellow food gel coloring (optional)

• 1 cup powdered sugar

Instructions

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper or silicone mat.

2. In a medium bowl, combine the cake mix, eggs, oil, lemon flavoring, food coloring, and lemon zest using a spatula or a wooden spoon.

3. Mix until a smooth cookie dough forms.

4. Pour powdered sugar in a small bowl to roll the balls of cookie dough in.

5. Using an ice cream scoop, make balls of cookie dough and roll them in the powdered sugar. Make sure they are well-coated.

6. Evenly space the cookie balls on the baking tray with enough room for them to flatten out - roughly 2” apart.

7. Bake 8-12 minutes or until the tops of the cookie don’t look greasy and are just slightly golden brown at the edges.

8. Transfer cookies to a wire rack to cool and enjoy!

Holiday Cookie Squares

This recipe makes roughly 12 (2”) bars.

Ingredients

For the blondies:

• 1 stick (1/2 cup) unsalted butter

• 1 cup granulated sugar

• 2 eggs, room temp

• 1 tablespoon Cake Batter extract

• 3 cups all-purpose flour

• 1/4 tsp baking soda

• 1/4 tsp salt

• Sprinkles (optional)

For the cream cheese icing:

• 1 stick (1/2 cup) unsalted butter, room temp

• 1/2 block cream cheese (4 oz)

• 3 cups powdered sugar

• 1 tsp cake batter extract

• pinch of salt

Instructions

1. Preheat oven to 350℉ and prep 8” square pan with non-stick baking spray.

2. Cream butter and sugar together in a large bowl for 2-3 minutes on medium-high speed.

3. Add eggs and vanilla to the mixture and beat to combine.

4. Clean sides of the bowl with spatula and add flour, salt, and baking powder.

5. On a low to medium speed, combine all of the ingredients until a dough forms.

6. Press dough into the 8x8” square pan to line the base evenly.

7. Bake for 20-25 minutes or until slightly golden brown around the edges and the top of the cookie doesn’t look greasy.

8. Remove from oven and allow to cool completely before removing from pan.

9. Once cooled, transfer blondie to a flat surface for icing.

10. For the icing, cream butter and cream cheese until light and fluffy. Add extract, salt, and powdered sugar to the mixer and mix on a low speed until frosting is smooth and lump free.

11. With an offset spatula, add the icing to the top of the cookie bar and smooth evenly. For clean cuts and perfect squares, refrigerate before cutting.

12. Finish with sprinkles, cut into bars or squares, and serve!

Royal Icing

Ingredients

Makes 2 cups of icing.

4 cups powdered sugar

3 tablespoons meringue powder

1/2 teaspoon salt

2 teaspoon clear vanilla extract

5-6 tablespoons water

Instructions

1. In a mixer fitted with a paddle attachment, add all of the ingredients and mix on a low speed until combined. Adjust the water if the mixture is too thick.

2. Increase the speed to medium-high and continue beating until icing becomes fluffy and white.

3. Scrape the sides of the bowl with a spatula and continue beating until icing is smooth and evenly mixed.

4. Cover immediately with plastic wrap and a damp towel to prevent the icing from drying and crusting too quickly.

5. To thin, add 1 tsp of water at a time until the icing is a “flood” consistency.

6. To color, measure out an amount from the bowl to a smaller bowl and color using food gel.

7. Add to piping bags fitted with tips or by using tipless piping bags and decorate with my perfect sugar cookie recipe! Icing can take anywhere from 8 hours to overnight to dry completely.

Classic Sugar Cookies

Ingredients

Makes 12-20 cookies.

2 sticks (1 cup) unsalted butter, room temp

1 cup sugar

1/4 teaspoon salt

1 large egg

2 teaspoon vanilla extract

1 teaspoon almond extract (we use imitation)

3 cups all-purpose flour, plus extra for dusting

Instructions

1. Preheat oven to 350 degrees. Cream butter, sugar and salt together in a mixer with a paddle attachment until light and fluffy - roughly 2 minutes.

2. Add egg and extracts and mix to combine. Scrape sides of the bowl with a spatula.

3. Add in the flour, one cup at a time, mixing on a low speed between each addition until a dough forms.

4. Prepare baking sheet with parchment or silicone mat.

5. Dust the work surface with flour and roll out dough to 1/2 inch thick. Using any cutter you’d like, lay your cookie shapes on the baking sheet, evenly spaced apart.

6. Bake until the cookies don’t look shiny and are firm to the touch.

7. Let cool to room temperature and store in an airtight container until ready to decorate with my royal icing! Enjoy!