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!

Mixed Berry Pavlova

Image property of Cake It With Justin.

This recipe makes a 9” round pavlova.

Ingredients

  • 4 egg whites, room temp

  • 1 cup granulated sugar

  • 1/4 teaspoon salt

  • 1 tsp vanilla extract

For the whipped cream:

  • 1 cup heavy cream

  • 1 tablespoon powdered sugar

Decoration:

  • 2 cups strawberries, blueberries, raspberries, blackberries (optional) fresh or frozen

  • Mint leaves

  • Honey, for drizzling

Instructions

  1. Preheat the oven to 225 degrees℉.

  2. Using a mixer fitted with a whisk attachment or a hand-mixer, beat egg whites on a medium-low speed until foamy.

  3. Add 1/3 of the sugar to the mixer, increase the speed to medium, and continue beating for several minutes.

  4. Add in another 1/3 of the sugar, increasing speed to medium-high and continue beating for several minutes.

  5. Finish with the remaining sugar and vanilla extract, increasing the speed to high, and beating until stiff peaks form at the tip of the meringue- typically several minutes. Meringue should create a peak at the end of the whisk attachment when lifted out of the bowl.

  6. Spread the meringue out on a baking sheet fitted with parchment or a silicone baking mat using a spatula. Create a circular disk that is roughly 9”.

  7. Bake in the center rack of the oven for 1 hour.

  8. Once the hour is up, turn the oven off, and allow the meringue to cool to room temperature in the oven with the door ajar (slightly open) for roughly another hour.

  9. Prepare the whipped cream by whipping together the heavy cream and powdered sugar until peaks form.

  10. Serve by placing the meringue gently on a serving board, top with homemade whipped cream, berries, mint, and drizzle of honey.

  11. The pavlova can be stored in an airtight container on it’s own (without whipped cream and berries) in an airtight container for up to 2 days. Pavlovas with berries and whipped cream must be eaten immediately.

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!

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.

Image property of Cake It With Justin

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!