The Art of Making Chocolate Chip Cookies

As I begin to make my favorite chocolate chip cookies, I take a moment to appreciate the simplicity and joy that this recipe brings me. To start, I cream together two sticks of softened butter and two packed cups of brown sugar in a mixer. The result is a smooth and creamy mixture that sets the stage for the rest of the recipe.

While the butter and sugars are creaming together, I take a moment to chop up some chocolate bars - specifically, semi-sweet and dark chocolate. I've found that using large chunks of chocolate adds a richness and depth to the cookies that pre-made chocolate chips simply can't replicate. The chopping process is satisfying, and I love the way the big chunks and little bits of chocolate mix together in the bowl.

Once the butter and sugars are creamed together, it's time to add two eggs one at a time, followed by two teaspoons of vanilla extract. This is a fairly basic recipe, which I prefer because it allows me to focus on the simple pleasures of baking rather than getting bogged down in complicated techniques or ingredients. The eggs and vanilla add moisture and flavor to the cookies, while also helping to bind them together.

Next, I add the dry ingredients - 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and half a teaspoon of kosher salt. Sprinkling the tops of the cookies with sea salt afterwards is a finishing touch that adds a touch of sophistication and flavor to each cookie. By using these simple ingredients, I'm able to create a cookie that's both familiar and exciting.

With the dry ingredients mixed in, it's time to add the chocolate. This is where things get really fun - I love getting my hands into the dough and making sure every last bit of chocolate is distributed evenly throughout. The big chunks are wonderful, but I also love the way the little powdery bits that are left after chopping get incorporated into the dough. It's like a little surprise in each bite!

Once everything is mixed together, I turn on the mixer and let it do its magic. This part of the recipe is where things really come alive - the sound of the mixer whirring and the smell of buttery goodness filling the air are truly magical. By this point, the dough is smooth and elastic, ready to be scooped onto baking sheets.

Before I bake the cookies, I like to take a moment to chill them in the fridge for 20 minutes. This helps the dough firm up and makes it easier to handle when I scoop the cookies onto the baking sheet. When they're chilled, I pop them into a 350°F oven and let them bake for about 12 minutes, or until they're dark and chewy.

The end result is well worth the effort - these chocolate chip cookies are soft, chewy, and utterly delicious. The addition of brown sugar gives them a unique flavor that sets them apart from traditional oatmeal cookies. Whether I'm making them for a special occasion or just because, these cookies always bring a smile to my face.

As it happens, I was going to make these cookies for the kids at a parade, and I knew they would be a hit with their friends. The combination of sugar, butter, eggs, and chocolate makes for a treat that's hard to resist. And besides, who doesn't love the idea of a warm, chewy cookie straight from the oven? With this recipe, I can easily make a batch of 24 cookies in under an hour - it's quick, easy, and delicious.

Oatmeal Cookies with Brown Sugar

For these oatmeal cookies, I use two sticks of softened butter in the mixer and add two packed cups of brown sugar. The result is a smooth and creamy mixture that sets the stage for the rest of the recipe. While the butter and sugars are creaming together, I take a moment to whip up the dry ingredients - 1 1/2 cups of all-purpose flour, 1 teaspoon of salt, and half a teaspoon of baking soda.

Once the sugar and butter are mixed together, it's time to add two eggs one at a time, followed by two teaspoons of vanilla extract. This is a fairly basic recipe, which I prefer because it allows me to focus on the simple pleasures of baking rather than getting bogged down in complicated techniques or ingredients. The eggs and vanilla add moisture and flavor to the cookies, while also helping to bind them together.

Next, I add three cups of rolled oats to the mixture - a staple ingredient in oatmeal cookies that adds texture and depth. Some recipes call for nuts, but I've chosen to leave those out this time due to food allergies. By using these simple ingredients, I'm able to create a cookie that's both familiar and exciting.

With everything mixed together, it's time to scoop the dough onto baking sheets. This is where things get fun - I love getting my hands into the dough and making sure every last bit of chocolate (and oatmeal) is distributed evenly throughout. Once the cookies are scooped onto the baking sheet, they're popped into a 350°F oven for about 12 minutes, or until they're dark and chewy.

The end result is well worth the effort - these oatmeal cookies with brown sugar are soft, chewy, and utterly delicious. The addition of brown sugar gives them a unique flavor that sets them apart from traditional oatmeal cookies. Whether I'm making them for a special occasion or just because, these cookies always bring a smile to my face.

"WEBVTTKind: captionsLanguage: enso I'm going to whip up a big old batch of everything cookies they start with three sticks of softened butter I'm making a huge batch because I'm going to send half of it with the boys to the football game and I'm going to take the other half with the girls and me they both have soccer games tomorrow so it's a total Sports weekend for us okay now to the butter I'll add a cup and a half of white sugar and and two cups of brown sugar I usually add more brown sugar than white sugar to cookie recipes cuz I like the flavor and color a little more and then I'm just going to mix this up and cream the butter and sugars together so I'll just crack in four eggs this is an enormous cookie recipe it fills up this bowl and it makes a ton 2 tpoon of vanilla and now I'll mix this together now that's the wet ingredients so I'll move on to the dry ingredients and that starts with four cups of allpurpose flour now I'll add four teaspoons of baking soda and then I'll add a teaspoon of salt now I'll just use the mixer again on low of course and just mix this together and now I'll add the fun stuff and that starts with a heaping cup of oats and I'll add three cups of granola this adds the most wonderful texture and crunch to the cookies I just love it I've got some dried cherries and I'll add a cup of those and then I'll add about a half a cup of golden raisins and then I've also got some dried apricots which happens to be my favorite dried fruit I'm going to get about a cup and a half and then just give them a rough chop so they won't be in such big pieces all right those are nice and chopped up so I'll throw those into the mix and then the final ingredient a cup of pecans now I have to mix this stuff together I'll see if my hand mixer can hand handle it wish me luck I'm going in the only thing left to do is just get them on the trays these just need to bake at 375 for about 12 to 14 minutes and they are going to be perfect the cookies are all cooled and they look scrumptious I'm just packing them so we can take them to our respective sporting events tomorrow until then I'm going to find a hiding place for these CU if my family finds out about them they won't last through the night I'm just making the dough for the cookies it's 2 and 1/2 sticks of softened butter and two cups of sugar totally easy now let that start to cream together and I'll get the dry ingredients ready it's 2 and 1/4 cups of flour this two cut measure is such a lifesaver saves me millions of Scoops a year I estimate and then 3/4 of a cup of unsweetened cocoa powder these are very chocy cookies hence the name that's all I'm going to say about that a teaspoon and a half of baking soda and then a teaspoon of salt and then I'll sip these together so it's all one mixture the butter and sugar are creamed and I'm adding two eggs I'll let the first one mix in just a little bit before I add the second one and then little bit of vanilla that looks great now I'm going to turn the mixer off before I add the first addition of the dry ingredients this is a rich chocolaty marvelous cookie I love it and has so many good things in it now I'll keep the mixer on low and I'll gradually add the rest of the dry ingredients now I'll Crank It Up just a bit to give the mixer a chance to get it all combined so rich and fudgy I want to get the spatula down in there make sure I didn't miss anything okay now I've got some fun things to add chocolate chips these are semi but you can go really dark with Bittersweet that would be delicious some dried cranberries or you can use cherries and I'll start to give those a stir I like to mix these in by hand I always kind of regret it halfway through though I need to work out a little bit more okay last thing to add caramelized nuts so flavorful they make the cookies wonderful once you try these you'll never go back I melted two tablespoons of butter in a skillet added four a cup of brown sugar and cooked it for 3 minutes until it was car IED then I added half a cup of roasted peanuts and half a cup of slivered almonds I stirred them into the caramel then added a teaspoon of cinnamon some salt stirred again and tipped them out to cool onto a wax paper lined sheet pan in an even layer I'm going to use my scoop to get these onto the trays okay these are ready for the oven I'm going to bake the cookies at 350° for about 20 minutes until they're set in the middle now these are pretty tender when they first come out of the oven so I'm going to let them sit and then after about 10 minutes I'll transfer them to a cooling rack I'm going to move on with a batch of sprinkle cookies they are so cute so happy very very delicious and they're pretty easy to throw to together I just zested half an orange I'll need that later for now I'm going to move on with the dough it starts with 6 tablespoons of softened butter and 3/4 of a cup of sugar okay I'll turn the mixer on and let that start to beat together and while it does I'll throw together the dry ingredients it's just two cups of allpurpose flour a teaspoon of baking powder 1/4 teaspoon of salt and I'll whisk this together okay that's the dry ingredients so I'll turn the mixer down just a little bit and I'll add a couple of eggs one at a time okay I'm going to add the orange zest this is probably a tablespoon of zest now I'll just use the scoop to add the dry ingredients a little bit at a time turn off the mixer get all this luscious dough off the beater and then I'll just grab a little pinch of dough these start as cute little balls and they bake into the most adorable cookies all right now I'm going to roll the rest of the dough and then I'll get them into the fridge to chill the cookie dough has been chilling and that means the cookies won't spread too much when they're in the oven it's a nice little trick whenever you don't want cookies to change in shape while they bake they're going to go into a 350° oven for about 12 minutes okay now I'm going to make the glaze for the cookies I'm starting with some sifted powdered sugar I just sift it to make sure there aren't any lumps in that glaze all right that's it for the powdered sugar I'm going to zest some lemon into the powdered sugar about two teaspoons and for the liquid I just have some milk I'm going to start with about 3 tablespoons and I'll whisk as I go I always like to add just a little under what I need because if you go too far then you're going to have to sift in more powdered sugar and that could go on forever I think that is just the right amount so here's how you turn these little cookies into sprinkle cookies I'm going to grab one and just dip the underside let the excess drip off now I have these cute little Rainbow sprinkles and I want to get as many on top as I can just so they're really colorful and sweet and cute and adorable and all those adjectives now I'm going to dip and sprinkle the rest aren't they great I just love them now I made 40 of these surely no one's going to notice if one is missing I put 1 and 1/2 sticks of salted butter in a small Skillet melted it and just swirled it around until it was deep golden so after that it was time to make cookies I just added half a stick of butter 3/4 of a cup of brown sugar and half a cup of regular sugar in the mixer letting that start to mix and I'm going to slowly drizzle in the brown butter this stuff is absolutely magic you can actually substitute brown butter for some of the butter in any cookie recipe you're used to making I guarantee you it'll make the cookies even more delicious okay the Butters and the sugars are mixed together so I'm going to add two eggs one at a time and a splash of vanilla that looks great so I'm going to mix together the dry ingredients 1 and 1/2 cups of allpurpose flour teaspoon of baking soda and about 3/4 of a teaspoon of salt now I'm going to add about half of the dry mixture to the bowl and I'll let the mixer start mixing it together and then I'll just add this gradually until it's all mixed in that's all mixed together now for the nuts I've got 1 and 1/4 cups of macadamia nuts they're just roughly chopped and then two cups of white chocolate chunks now I'm going to scoop these onto pans and top them with a little more chocolate and nuts I'm going to bake the cookies at 325° for about 14 minutes until the edges are nice and golden I took the cookies out of the oven sprinkled the tops with a little sea salt which makes it taste amazing with the chocolate and nuts and packed them up for the trip to town saucepan chocolate cookies I am melting the butter in a saucepan just one stick and I'm using salted butter and just like that this stick of butter is not only melted it's starting to sizzle so as you can imagine saucepan cookies are made in saucepan so I'm going to add two kinds of sugar to the melted butter brown sugar and powdered sugar and this is great because you can mix everything in stages just keep dumping things in and then just the act of whisking the sugar and butter together cools it enough that you can drop in one egg but you want to keep kind of whisking the whole time just so the egg never has a chance to sit in those warm ingredients for too long so once you've gotten the egg totally Incorporated it's time to add the first stage of chocolate now I've got dark chocolate chips and and I'm going to sprinkle them in to this mixture and the whole point of this stage of chocolate is to melt it into these warm ingredients and it's happening very very fast so I'm also going to add some vanilla the cool thing is it's all the same ingredients that you use to make cookies the regular way it's just the method is the only thing that's different so now it is time for the dry ingredients allpurpose flour and baking soda I've also got some sea salt now at this stage I think I'm going to switch to the rubber spatula it's just easier to fold the flower into the mixture okay this is about as smooth and wonderful as it can be now I'm going to scoop the dough onto two cookie sheets and then I'll dot the tops with more chocolate chips I'm going to bake these beautifully chocolate cookies at 350° for 12 minutes then I'll take take them out and let them cool all right here they are chocolate saucepan cookies an absolute revelation of a cookie method some Mor's cookies are first on the list so I've just been mixing the wet ingredients together melted butter beaten egg sugar and honey and then I'm going to drizzle in a little bit of vanilla this basically is the sores version of a cookie everything that's great about the Moors all wrapped up in cookie form that sounds incredible to me so that's the wet ingredients for the dry ingredients it starts with flour of course and I love this ingredient ground gram cracker crumbs can't have sores without gram crackers and then baking powder baking soda and salt whoop I'm making a mess but that's okay because I'm leaving soon as soon as the treats are done maybe the house will magically clean itself okay so I got the dry ingredients mixed together and I'm going to add them to the wet ingredients and start stirring those together just to incorporate them so I have a couple more things to add before I scoop them on to the cookie sheet beautiful chocolate chips and mini marshmallows because these are samor cookies I suspect these aren't gon to last that long in Betsy's house all right to scoop the cookies and by the way these are Big cookies I'm going to scoop a good amount of dough onto a parchment line sheet pan and then more chocolate of course got some chunks of chocolate squares of chocolate bars and I'll just press it right on top all right so that's one one cookie scooped now I've got 11 more to do and that's 12 s'mores cookies ready for the next two steps put them in the fridge for 30 minutes then the second no surprise is to bake them so I'll put them in a 350° oven for 6 minutes then rotate the pans so the cookies bake evenly and then I'll give them another 6 minutes you are not going to believe these cookies check it out oh my gosh those big chunks of chocolate on top are out of this world so the cookies actually look amazing just as they are now and you could consider them done but I like to do one little final step I have big marshmallows and I cut them in half and I'm putting them cutsside down right on top of the cookies because of course s'mores have toasted marshmallows in the middle so we have to have some toasted marshmallow action in here somewhere most of the marshmallows in the cookies are just really soft and gooey inside but this step really drives that s'mores Point home all right so back to the oven I'm going to turn the broiler on and then I'm going to broil these one pan at a time until the marshmallows are toasted I am not leaving my post because they can get too Brown really quickly it's just going to take about a minute per Pan the second pan is ready to come out from under the broiler and when I say these Brown quickly I mean it that was less than a minute because of the amount of honey in the dough they can get really Brown really quickly but oh they're so tough toasty brownie cookies are every bit as delicious as they sound they're a killer combination of brownies and cookies and as much as Alex loves chocolate she is going to go crazy for these now I'll start by making the cookie dough I've got two sticks of softened butter they go right into the mixer and the second stick goes right in and then two cups of sugar this is such an easy recipe and it has all the good things of life now I'll just turn the mixer on and let it work for a minute and cream these together you know when you make brownies you have to let them cool cut them into squares but with the cookies you just bake them up pull them right off the cookie sheet and eat them they're just an easy way to get brownies in your mouth the butter and sugar are all creamed together so I'll turn the mixer to the lowest setting and I'll drizzle in the chocolate this is what makes the brownie cookies brownie cookies now I use bittersweet chocolate and I just melted it in the microwave and it's really really important to let it cool completely if you don't once it hits that butter it'll start to melt it it'll just ruin everything now this is looking great I'm just going to bump up the seed just a bit okay that's all mixed together so I'll go back down to low and I'll drop in three eggs just one at a time I already cracked them in the pitcher just to make it easier to add and the third one now I'll also splash in a little bit of vanilla to give it delicious flavor and that's it for the wet ingredients now I'll move forward with the dry starts with two and a/4 cups of allpurpose flour I love these two cup measures they are so handy get the four a cup and then to really drive home the chocolate part of these brownies a 4 a cup of cocoa powder and if that wasn't quite enough I'll add another tablespoon these are unmistakably chocy a teaspoon of baking powder and just half a teaspoon of salt and that's it for the dry ingredients I'll turn the mixer on low and I just need to add the dry ingredients I don't want to add too much at once or I'll have a big poof of cocoa flour rest of the dry ingredients go in all right that's the last of it now I just have to give it a couple seconds to mix all in it looks delicious which is exactly what you want at this stage now I've just got to get the dough scooped out and onto the cookie sheets I should get about 36 cookies out of this I got the cookies scooped out all 36 of them they look delicious all ready they just need to bake in a 350° oven for about 11 to 12 minutes when the time was up and the cookies were all poofed and set I took them out of the oven let them cool for a couple of minutes on the pan and then I transferred them to wire racks and let them cool completely after that I sprinkled them generously with powdered sugar and I packed them in a tin all ready for Alex's care package I think those are going to be the perfect thing to satisfy Alex's sweet tooth chocolate overload cookies so I'm going to cream together butter and sugars I've got three sticks of salted butter a cup of regular sugar and a cup and a half uhoh come on there we go of brown sugar and I'm going to go ahead and let the mixer start creaming these together cream and while those cream together I'm going to mix up the dry ingredients so now I'm going to drop in three eggs one at a time and let each one mix in just a little bit before you move on nine times out of 10 when I do this three or four go in at once so this is a lucky day it didn't happen but it's the first time it didn't happen tablespoon of vanilla okay I'm going to turn the mixer to low and then I'm going to use a measuring cup to slowly add the dry ingredients this is going to be a chocolate explosion okay I'm going to turn up the mixer just let it really get that stuff mixed together oh yeah B oh my gosh okay okay so I'm going to just make sure all of this is mixed and now I'm going to fold in all of the rest of the chocolate so I've got dark chocolate chips you don't want to add too many dark chocolate chips cuz they are really strong but just a little bit and then regular semisweet chocolate chunks a bunch of candy coated chocolate pieces and I'm folding them in because if I added all of this while it was mixing all the handy coated chocolate pieces would break up into a million pieces so folding them is always better so Alex look at this batter or this dough I mean oh boy boy just kidding all right ah okay now I'm GNA form the dough into balls so I've got a sheet pan with parchment I'm going to get rid of this so you can see what I'm doing and then I've got my trusty scoop okay so I'm going to get a big generous scoop of dough and then roll it into a ball sort of a ball and put it on the parchment and then mini candy coated chocolate pieces cand C coated chocolate Pieces candy coated chocolate pieces and I'm going to press them all over the surface and that'll ensure that when the cookies bake you'll still see those beautiful candies All Over the Top O I could just eat that dough right now but I can't I'm going to do the exact same thing for the rest of the dough okay now I just need to chill the dough so come with me Alex yes ma' I don't want you to miss a single second of this I just need to chill chill the dough for 30 minutes before the cookies bake all right I actually left a few balls of dough in the fridge and we can bake those off later as we need them I just transferred 12 to baking sheets and let's go put these in the oven these are so much fun wait till you see them after they bake so I'm going to put them in a 350° oven and they're going to for just about 18 minutes you are going to be so excited okay these beautiful cookies are out of the oven they've been cooling look at these are they gorgeous or what they are gorgeous and I know this is a cake stand but I'm going to call it a cookie stand for today just because I can all right this is what you call chocolate overload cookies and there's a good reason for that come on in here ready I mean that is like chocolate Heaven big chocolate chip cookie I've got two sticks of butter in the mixer with 2/3 a cup of sugar and 2/3 a cup of brown sugar I'm going to turn on the mixer and let it start to do the hard part okay I'm going to let that cream together for a couple minutes and while it does I'm going to get started on chopping up some chocolate instead of using chocolate chips I'm using big bars of baking chocolate I've got 8 oz of semi and 4 oz of dark so it's a really chocy cookie I like to cut it into chunks I just think chopped chocolate works so much better in chocolate chip cookies than pre-made chocolate chips do they just melt so smooth and creamy okay I've got most of that chopped up there's a mix of big chunks and little bits okay the butter and sugars are creamed together so I'm going to add two eggs one at a time this is a pretty basic chocolate chip cookie recipe the more simple the recipe stays the better okay now to the egg and sugar mixture I'm going to add some vanilla that looks good so now it's time for the dry ingredients very very simple 2 and A4 cups of all-purpose flour that's a two cup measure and then to the flour I'm going to add a teaspoon of baking soda and half a teaspoon of kosher salt I'm going to sprinkle the tops of the cookies with sea salt which makes them so delicious so I don't want to oversalt the dough okay I'll just mix in the dry ingredients real quick that looks great now I can add the chocolate trust me you want to get all of this in there the big chunks are wonderful but look at these little powdery bits that are left after chopping I want all of that going in it just kind of becomes part of the dough and speaking of the dough the dough itself is so good don't even start tasting it because you won't be able to stop okay I'm going to turn this on a little bit higher speed I'm tired I don't feel like mixing in this chocolate by hand done now I'm going to scoop all the dough onto baking sheets okay I got them all scooped up now before I bake them I always like to sprinkle a little sea salt on the top now I'm going to chill these for 20 minutes before I bake them okay the Dough's all chilled now it's time to bake the cookies these next steps are simple I'll put them in a 350° oven bake them for 18 minutes then take them out to cool oatmeal cookies are always a favorite among kids so I knew I wanted to make a batch of my brown sugar oatmeal cookies for the kids at the parade these are so delicious they're everything that's wonderful about regular oatmeal cookies but with a whole bunch of brown sugar they bake up really chewy and wonderful now I've got two sticks of softened butter in the mixer and I'm adding two packed cups of brown sugar and I'll just turn on the mixer and let it start to mix together now I'll whip up the dry ingredients and that just starts with a cup and a half of flour just even it off with my finger this is a really easy recipe all right a teaspoon of salt and half a teaspoon of baking soda and then I'll just stir this together so it'll be all ready all right that's all mixed together it'll be ready when I need it so now I'll crack in a couple of eggs the sugar and butter are all mixed together I use dark brown sugar for these cookies you can also use light brown either one is delicious but I love that dark color of dark brown sugar and then two teaspoons of vanilla one two and now with the mixer going I'll just add the dry ingredients in a couple of bches Let It mix really gradually how did anybody make cookies before mixers it makes it so easy you just turn it on ADD the stuff and you don't have to expend any energy at all I love recipes like that okay and now for the oats three cups of just regular oldfashioned oats just sprinkle them in I love these unusual measuring cup sizes this is a cup and a half it makes it so handy I used a two cup measure for for the brown sugar okay this goes right in now a lot of oatmeal cookie recipes have nuts in them but because I'm unsure about allergies with the kids it's safer to leave them out a little bit more all right now I'll just grab my scoop and get the dough onto the baking sheets all right I got 24 good siiz cookies out of this dough now I'm going to put the cookies into a 350 50° oven they're going to bake for about 12 minutes or so until they're nice and dark and chewy when the cookies were all done I just took them out of the oven let them cool on the baking sheets then I packed them into a container so they'd be all ready for the picnicso I'm going to whip up a big old batch of everything cookies they start with three sticks of softened butter I'm making a huge batch because I'm going to send half of it with the boys to the football game and I'm going to take the other half with the girls and me they both have soccer games tomorrow so it's a total Sports weekend for us okay now to the butter I'll add a cup and a half of white sugar and and two cups of brown sugar I usually add more brown sugar than white sugar to cookie recipes cuz I like the flavor and color a little more and then I'm just going to mix this up and cream the butter and sugars together so I'll just crack in four eggs this is an enormous cookie recipe it fills up this bowl and it makes a ton 2 tpoon of vanilla and now I'll mix this together now that's the wet ingredients so I'll move on to the dry ingredients and that starts with four cups of allpurpose flour now I'll add four teaspoons of baking soda and then I'll add a teaspoon of salt now I'll just use the mixer again on low of course and just mix this together and now I'll add the fun stuff and that starts with a heaping cup of oats and I'll add three cups of granola this adds the most wonderful texture and crunch to the cookies I just love it I've got some dried cherries and I'll add a cup of those and then I'll add about a half a cup of golden raisins and then I've also got some dried apricots which happens to be my favorite dried fruit I'm going to get about a cup and a half and then just give them a rough chop so they won't be in such big pieces all right those are nice and chopped up so I'll throw those into the mix and then the final ingredient a cup of pecans now I have to mix this stuff together I'll see if my hand mixer can hand handle it wish me luck I'm going in the only thing left to do is just get them on the trays these just need to bake at 375 for about 12 to 14 minutes and they are going to be perfect the cookies are all cooled and they look scrumptious I'm just packing them so we can take them to our respective sporting events tomorrow until then I'm going to find a hiding place for these CU if my family finds out about them they won't last through the night I'm just making the dough for the cookies it's 2 and 1/2 sticks of softened butter and two cups of sugar totally easy now let that start to cream together and I'll get the dry ingredients ready it's 2 and 1/4 cups of flour this two cut measure is such a lifesaver saves me millions of Scoops a year I estimate and then 3/4 of a cup of unsweetened cocoa powder these are very chocy cookies hence the name that's all I'm going to say about that a teaspoon and a half of baking soda and then a teaspoon of salt and then I'll sip these together so it's all one mixture the butter and sugar are creamed and I'm adding two eggs I'll let the first one mix in just a little bit before I add the second one and then little bit of vanilla that looks great now I'm going to turn the mixer off before I add the first addition of the dry ingredients this is a rich chocolaty marvelous cookie I love it and has so many good things in it now I'll keep the mixer on low and I'll gradually add the rest of the dry ingredients now I'll Crank It Up just a bit to give the mixer a chance to get it all combined so rich and fudgy I want to get the spatula down in there make sure I didn't miss anything okay now I've got some fun things to add chocolate chips these are semi but you can go really dark with Bittersweet that would be delicious some dried cranberries or you can use cherries and I'll start to give those a stir I like to mix these in by hand I always kind of regret it halfway through though I need to work out a little bit more okay last thing to add caramelized nuts so flavorful they make the cookies wonderful once you try these you'll never go back I melted two tablespoons of butter in a skillet added four a cup of brown sugar and cooked it for 3 minutes until it was car IED then I added half a cup of roasted peanuts and half a cup of slivered almonds I stirred them into the caramel then added a teaspoon of cinnamon some salt stirred again and tipped them out to cool onto a wax paper lined sheet pan in an even layer I'm going to use my scoop to get these onto the trays okay these are ready for the oven I'm going to bake the cookies at 350° for about 20 minutes until they're set in the middle now these are pretty tender when they first come out of the oven so I'm going to let them sit and then after about 10 minutes I'll transfer them to a cooling rack I'm going to move on with a batch of sprinkle cookies they are so cute so happy very very delicious and they're pretty easy to throw to together I just zested half an orange I'll need that later for now I'm going to move on with the dough it starts with 6 tablespoons of softened butter and 3/4 of a cup of sugar okay I'll turn the mixer on and let that start to beat together and while it does I'll throw together the dry ingredients it's just two cups of allpurpose flour a teaspoon of baking powder 1/4 teaspoon of salt and I'll whisk this together okay that's the dry ingredients so I'll turn the mixer down just a little bit and I'll add a couple of eggs one at a time okay I'm going to add the orange zest this is probably a tablespoon of zest now I'll just use the scoop to add the dry ingredients a little bit at a time turn off the mixer get all this luscious dough off the beater and then I'll just grab a little pinch of dough these start as cute little balls and they bake into the most adorable cookies all right now I'm going to roll the rest of the dough and then I'll get them into the fridge to chill the cookie dough has been chilling and that means the cookies won't spread too much when they're in the oven it's a nice little trick whenever you don't want cookies to change in shape while they bake they're going to go into a 350° oven for about 12 minutes okay now I'm going to make the glaze for the cookies I'm starting with some sifted powdered sugar I just sift it to make sure there aren't any lumps in that glaze all right that's it for the powdered sugar I'm going to zest some lemon into the powdered sugar about two teaspoons and for the liquid I just have some milk I'm going to start with about 3 tablespoons and I'll whisk as I go I always like to add just a little under what I need because if you go too far then you're going to have to sift in more powdered sugar and that could go on forever I think that is just the right amount so here's how you turn these little cookies into sprinkle cookies I'm going to grab one and just dip the underside let the excess drip off now I have these cute little Rainbow sprinkles and I want to get as many on top as I can just so they're really colorful and sweet and cute and adorable and all those adjectives now I'm going to dip and sprinkle the rest aren't they great I just love them now I made 40 of these surely no one's going to notice if one is missing I put 1 and 1/2 sticks of salted butter in a small Skillet melted it and just swirled it around until it was deep golden so after that it was time to make cookies I just added half a stick of butter 3/4 of a cup of brown sugar and half a cup of regular sugar in the mixer letting that start to mix and I'm going to slowly drizzle in the brown butter this stuff is absolutely magic you can actually substitute brown butter for some of the butter in any cookie recipe you're used to making I guarantee you it'll make the cookies even more delicious okay the Butters and the sugars are mixed together so I'm going to add two eggs one at a time and a splash of vanilla that looks great so I'm going to mix together the dry ingredients 1 and 1/2 cups of allpurpose flour teaspoon of baking soda and about 3/4 of a teaspoon of salt now I'm going to add about half of the dry mixture to the bowl and I'll let the mixer start mixing it together and then I'll just add this gradually until it's all mixed in that's all mixed together now for the nuts I've got 1 and 1/4 cups of macadamia nuts they're just roughly chopped and then two cups of white chocolate chunks now I'm going to scoop these onto pans and top them with a little more chocolate and nuts I'm going to bake the cookies at 325° for about 14 minutes until the edges are nice and golden I took the cookies out of the oven sprinkled the tops with a little sea salt which makes it taste amazing with the chocolate and nuts and packed them up for the trip to town saucepan chocolate cookies I am melting the butter in a saucepan just one stick and I'm using salted butter and just like that this stick of butter is not only melted it's starting to sizzle so as you can imagine saucepan cookies are made in saucepan so I'm going to add two kinds of sugar to the melted butter brown sugar and powdered sugar and this is great because you can mix everything in stages just keep dumping things in and then just the act of whisking the sugar and butter together cools it enough that you can drop in one egg but you want to keep kind of whisking the whole time just so the egg never has a chance to sit in those warm ingredients for too long so once you've gotten the egg totally Incorporated it's time to add the first stage of chocolate now I've got dark chocolate chips and and I'm going to sprinkle them in to this mixture and the whole point of this stage of chocolate is to melt it into these warm ingredients and it's happening very very fast so I'm also going to add some vanilla the cool thing is it's all the same ingredients that you use to make cookies the regular way it's just the method is the only thing that's different so now it is time for the dry ingredients allpurpose flour and baking soda I've also got some sea salt now at this stage I think I'm going to switch to the rubber spatula it's just easier to fold the flower into the mixture okay this is about as smooth and wonderful as it can be now I'm going to scoop the dough onto two cookie sheets and then I'll dot the tops with more chocolate chips I'm going to bake these beautifully chocolate cookies at 350° for 12 minutes then I'll take take them out and let them cool all right here they are chocolate saucepan cookies an absolute revelation of a cookie method some Mor's cookies are first on the list so I've just been mixing the wet ingredients together melted butter beaten egg sugar and honey and then I'm going to drizzle in a little bit of vanilla this basically is the sores version of a cookie everything that's great about the Moors all wrapped up in cookie form that sounds incredible to me so that's the wet ingredients for the dry ingredients it starts with flour of course and I love this ingredient ground gram cracker crumbs can't have sores without gram crackers and then baking powder baking soda and salt whoop I'm making a mess but that's okay because I'm leaving soon as soon as the treats are done maybe the house will magically clean itself okay so I got the dry ingredients mixed together and I'm going to add them to the wet ingredients and start stirring those together just to incorporate them so I have a couple more things to add before I scoop them on to the cookie sheet beautiful chocolate chips and mini marshmallows because these are samor cookies I suspect these aren't gon to last that long in Betsy's house all right to scoop the cookies and by the way these are Big cookies I'm going to scoop a good amount of dough onto a parchment line sheet pan and then more chocolate of course got some chunks of chocolate squares of chocolate bars and I'll just press it right on top all right so that's one one cookie scooped now I've got 11 more to do and that's 12 s'mores cookies ready for the next two steps put them in the fridge for 30 minutes then the second no surprise is to bake them so I'll put them in a 350° oven for 6 minutes then rotate the pans so the cookies bake evenly and then I'll give them another 6 minutes you are not going to believe these cookies check it out oh my gosh those big chunks of chocolate on top are out of this world so the cookies actually look amazing just as they are now and you could consider them done but I like to do one little final step I have big marshmallows and I cut them in half and I'm putting them cutsside down right on top of the cookies because of course s'mores have toasted marshmallows in the middle so we have to have some toasted marshmallow action in here somewhere most of the marshmallows in the cookies are just really soft and gooey inside but this step really drives that s'mores Point home all right so back to the oven I'm going to turn the broiler on and then I'm going to broil these one pan at a time until the marshmallows are toasted I am not leaving my post because they can get too Brown really quickly it's just going to take about a minute per Pan the second pan is ready to come out from under the broiler and when I say these Brown quickly I mean it that was less than a minute because of the amount of honey in the dough they can get really Brown really quickly but oh they're so tough toasty brownie cookies are every bit as delicious as they sound they're a killer combination of brownies and cookies and as much as Alex loves chocolate she is going to go crazy for these now I'll start by making the cookie dough I've got two sticks of softened butter they go right into the mixer and the second stick goes right in and then two cups of sugar this is such an easy recipe and it has all the good things of life now I'll just turn the mixer on and let it work for a minute and cream these together you know when you make brownies you have to let them cool cut them into squares but with the cookies you just bake them up pull them right off the cookie sheet and eat them they're just an easy way to get brownies in your mouth the butter and sugar are all creamed together so I'll turn the mixer to the lowest setting and I'll drizzle in the chocolate this is what makes the brownie cookies brownie cookies now I use bittersweet chocolate and I just melted it in the microwave and it's really really important to let it cool completely if you don't once it hits that butter it'll start to melt it it'll just ruin everything now this is looking great I'm just going to bump up the seed just a bit okay that's all mixed together so I'll go back down to low and I'll drop in three eggs just one at a time I already cracked them in the pitcher just to make it easier to add and the third one now I'll also splash in a little bit of vanilla to give it delicious flavor and that's it for the wet ingredients now I'll move forward with the dry starts with two and a/4 cups of allpurpose flour I love these two cup measures they are so handy get the four a cup and then to really drive home the chocolate part of these brownies a 4 a cup of cocoa powder and if that wasn't quite enough I'll add another tablespoon these are unmistakably chocy a teaspoon of baking powder and just half a teaspoon of salt and that's it for the dry ingredients I'll turn the mixer on low and I just need to add the dry ingredients I don't want to add too much at once or I'll have a big poof of cocoa flour rest of the dry ingredients go in all right that's the last of it now I just have to give it a couple seconds to mix all in it looks delicious which is exactly what you want at this stage now I've just got to get the dough scooped out and onto the cookie sheets I should get about 36 cookies out of this I got the cookies scooped out all 36 of them they look delicious all ready they just need to bake in a 350° oven for about 11 to 12 minutes when the time was up and the cookies were all poofed and set I took them out of the oven let them cool for a couple of minutes on the pan and then I transferred them to wire racks and let them cool completely after that I sprinkled them generously with powdered sugar and I packed them in a tin all ready for Alex's care package I think those are going to be the perfect thing to satisfy Alex's sweet tooth chocolate overload cookies so I'm going to cream together butter and sugars I've got three sticks of salted butter a cup of regular sugar and a cup and a half uhoh come on there we go of brown sugar and I'm going to go ahead and let the mixer start creaming these together cream and while those cream together I'm going to mix up the dry ingredients so now I'm going to drop in three eggs one at a time and let each one mix in just a little bit before you move on nine times out of 10 when I do this three or four go in at once so this is a lucky day it didn't happen but it's the first time it didn't happen tablespoon of vanilla okay I'm going to turn the mixer to low and then I'm going to use a measuring cup to slowly add the dry ingredients this is going to be a chocolate explosion okay I'm going to turn up the mixer just let it really get that stuff mixed together oh yeah B oh my gosh okay okay so I'm going to just make sure all of this is mixed and now I'm going to fold in all of the rest of the chocolate so I've got dark chocolate chips you don't want to add too many dark chocolate chips cuz they are really strong but just a little bit and then regular semisweet chocolate chunks a bunch of candy coated chocolate pieces and I'm folding them in because if I added all of this while it was mixing all the handy coated chocolate pieces would break up into a million pieces so folding them is always better so Alex look at this batter or this dough I mean oh boy boy just kidding all right ah okay now I'm GNA form the dough into balls so I've got a sheet pan with parchment I'm going to get rid of this so you can see what I'm doing and then I've got my trusty scoop okay so I'm going to get a big generous scoop of dough and then roll it into a ball sort of a ball and put it on the parchment and then mini candy coated chocolate pieces cand C coated chocolate Pieces candy coated chocolate pieces and I'm going to press them all over the surface and that'll ensure that when the cookies bake you'll still see those beautiful candies All Over the Top O I could just eat that dough right now but I can't I'm going to do the exact same thing for the rest of the dough okay now I just need to chill the dough so come with me Alex yes ma' I don't want you to miss a single second of this I just need to chill chill the dough for 30 minutes before the cookies bake all right I actually left a few balls of dough in the fridge and we can bake those off later as we need them I just transferred 12 to baking sheets and let's go put these in the oven these are so much fun wait till you see them after they bake so I'm going to put them in a 350° oven and they're going to for just about 18 minutes you are going to be so excited okay these beautiful cookies are out of the oven they've been cooling look at these are they gorgeous or what they are gorgeous and I know this is a cake stand but I'm going to call it a cookie stand for today just because I can all right this is what you call chocolate overload cookies and there's a good reason for that come on in here ready I mean that is like chocolate Heaven big chocolate chip cookie I've got two sticks of butter in the mixer with 2/3 a cup of sugar and 2/3 a cup of brown sugar I'm going to turn on the mixer and let it start to do the hard part okay I'm going to let that cream together for a couple minutes and while it does I'm going to get started on chopping up some chocolate instead of using chocolate chips I'm using big bars of baking chocolate I've got 8 oz of semi and 4 oz of dark so it's a really chocy cookie I like to cut it into chunks I just think chopped chocolate works so much better in chocolate chip cookies than pre-made chocolate chips do they just melt so smooth and creamy okay I've got most of that chopped up there's a mix of big chunks and little bits okay the butter and sugars are creamed together so I'm going to add two eggs one at a time this is a pretty basic chocolate chip cookie recipe the more simple the recipe stays the better okay now to the egg and sugar mixture I'm going to add some vanilla that looks good so now it's time for the dry ingredients very very simple 2 and A4 cups of all-purpose flour that's a two cup measure and then to the flour I'm going to add a teaspoon of baking soda and half a teaspoon of kosher salt I'm going to sprinkle the tops of the cookies with sea salt which makes them so delicious so I don't want to oversalt the dough okay I'll just mix in the dry ingredients real quick that looks great now I can add the chocolate trust me you want to get all of this in there the big chunks are wonderful but look at these little powdery bits that are left after chopping I want all of that going in it just kind of becomes part of the dough and speaking of the dough the dough itself is so good don't even start tasting it because you won't be able to stop okay I'm going to turn this on a little bit higher speed I'm tired I don't feel like mixing in this chocolate by hand done now I'm going to scoop all the dough onto baking sheets okay I got them all scooped up now before I bake them I always like to sprinkle a little sea salt on the top now I'm going to chill these for 20 minutes before I bake them okay the Dough's all chilled now it's time to bake the cookies these next steps are simple I'll put them in a 350° oven bake them for 18 minutes then take them out to cool oatmeal cookies are always a favorite among kids so I knew I wanted to make a batch of my brown sugar oatmeal cookies for the kids at the parade these are so delicious they're everything that's wonderful about regular oatmeal cookies but with a whole bunch of brown sugar they bake up really chewy and wonderful now I've got two sticks of softened butter in the mixer and I'm adding two packed cups of brown sugar and I'll just turn on the mixer and let it start to mix together now I'll whip up the dry ingredients and that just starts with a cup and a half of flour just even it off with my finger this is a really easy recipe all right a teaspoon of salt and half a teaspoon of baking soda and then I'll just stir this together so it'll be all ready all right that's all mixed together it'll be ready when I need it so now I'll crack in a couple of eggs the sugar and butter are all mixed together I use dark brown sugar for these cookies you can also use light brown either one is delicious but I love that dark color of dark brown sugar and then two teaspoons of vanilla one two and now with the mixer going I'll just add the dry ingredients in a couple of bches Let It mix really gradually how did anybody make cookies before mixers it makes it so easy you just turn it on ADD the stuff and you don't have to expend any energy at all I love recipes like that okay and now for the oats three cups of just regular oldfashioned oats just sprinkle them in I love these unusual measuring cup sizes this is a cup and a half it makes it so handy I used a two cup measure for for the brown sugar okay this goes right in now a lot of oatmeal cookie recipes have nuts in them but because I'm unsure about allergies with the kids it's safer to leave them out a little bit more all right now I'll just grab my scoop and get the dough onto the baking sheets all right I got 24 good siiz cookies out of this dough now I'm going to put the cookies into a 350 50° oven they're going to bake for about 12 minutes or so until they're nice and dark and chewy when the cookies were all done I just took them out of the oven let them cool on the baking sheets then I packed them into a container so they'd be all ready for the picnic\n"