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looking forward to learning about health foods.

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I honestly dont really have any recipes saved. Because me and my mom usually plan stuff to make together. So- yeahh

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By Filed Under: Karina Cakes

Worlds Best Fudgiest Brownies is my best brownie recipe! Perfect crisp crackly top, super fudgy centre, chewy or gooey in all the right places, studded with melted chunks of chocolate.

Each ingredient comes measured AND weighed to make your baking easy! Worlds Best Fudgiest Brownies really live up to their name.

Brownies
Warning: not for the faint-hearted.
Since posting our decadent Best Fudgy Cocoa Brownies a couple of years ago, some of you have been commenting that those are the best brownies you've ever tasted while also asking me about doubling that recipe to bake them in a larger pan.

Well, the good news is YES you can... all prepared in under 10 minutes with only one bowl, using ingredients I know you already have in your kitchen. No melting chocolate needed and no mixers or beaters, just like the original.

Homemade Brownies

Pure. Chocolate. Heaven. This brownie recipe guarantees that you will never go back to a boxed brownie mix, let alone try yet another brownie recipe.

The bad news? Eating the entire tray of fudge brownies in one sitting.

Simple, easy to make decadent brownies pack a serious chocolate punch!

These are not only super fudgy, easy to make brownies that are ready to eat about 15 minutes after pulling them out of the oven (being careful NOT to burn yourself), each brownie comes full of melted chocolate lava chunks throughout.

They are absolutely incredibly fudgy the next day AND the day after that, and even stay fudgy after freezing them OR eating them cold out of the refrigerator up to a week later.

How to make brownies

Many of my readers have been doubling our recipe to get thicker, fatter brownies, substituting half of the white sugar for light brown sugar (as suggested in the notes section) and getting amazing results.

After passing these around to my neighbours and friends, hearing the moans coming out of each and every one of them while slowly sinking their teeth into these brownies, I knew in my heart this recipe is a winner.

The batter itself is to DIE for! Good luck NOT licking the spoon and bowl clean.

Add-In Ingredients

I threw in over 1 cup of chocolate chunks IN AND ON these (I used 45% cocoa chocolate), but you can also add:

crushed nuts (peanuts, walnuts, pecans, almonds, etc)

dried fruits (dates, blueberries, cranberries, raisins)

shredded coconut

caramel pieces

diced marshmallows

peanut butter chips

Start with 1/2 cup each add in, or 1 cup if using only one option.

Baking Pans

Here's where things got interesting during testing. We used three different baking pans, and they all came out perfect. It all depends on your preference of thickness:

1. A 7×11-inch pan yielded thicker brownies (about 2-inches thick), baked for 40-45 minutes and slightly uneven in consistency (fudgier in the centre and set around the edges).

2. An 8×12-inch pan yielded the perfect brownies and MY personal favourite (just over 1-inch thick), baked for just under 25 minutes and resulted in just the right thickness and consistency, while still ooey, gooey and chewy.

3. A 9×13-inch pan resulted in thinner brownies (about 3/4 of an inch) and even consistency throughout. Baked for around 18 minutes. Perfect texture but I prefer slightly thicker pieces.

Please note: some readers find using darker or black pans comment that baking goods bake a lot darker and drier underneath, while readers commenting using lighter pans yield better more even and better results.

DO YOU SEE THAT CRACKLY TOP?

The smell coming out of your ovens will be pure sweet heaven. Your house will smell incredible for hours after baking. If only the internet would design smell-er-net.

Wait about 15 minutes to slice these up, or up to an hour. The longer you wait, the 'more set' they will be and the slab will kinda sink into itself before slicing.

TIPS AND TRICKS:

1. Do not over beat your batter once the flour and cocoa powder are added. That creates air pockets in the batter which will give you cake-like textured brownies.

2. Please try not to over bake them. I liked mine at exactly 23 minutes in an 8×12-inch pan. You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgiest brownies in the world. Remember, they will continue to bake slightly in the hot pan once pulled out of the oven. I use baking paper so I can pull them out of the pan easier after about 10-15 minutes from the oven (use your own discernment here), and place them GENTLY on a cooling rack.

3. I bake my brownies on the top shelf in my oven. The middle shelf cooks them a lot faster, slightly burns them on the top and dries them out a little. Your oven may work differently.

Best Brownies ON VIDEO!

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Worlds Best Fudgiest Brownies - Cafe Delites

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Worlds Best Fudgiest Brownies live up to their name! Perfect crisp crackly top, super fudgy centre, chewy and gooey in all the right places with melted chunks of chocolate! PLUS! Each ingredient comes measured AND weighed FOR YOU! Warning: Not for the faint-hearted. These brownies pack a serious chocolate punch!

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i am looking forward to learning more about making different types of food.

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Flavored with lemon zest and juice, and drizzled with a tart lemon glaze, this lemon pound cake is the ultimate dessert for lemon lovers.
This lemon pound cake is the ultimate dessert for lemon lovers. Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon. Then, while the cake is still warm from the oven, I douse it with lemon syrup to further enhance the lemon flavor. Finally, I drizzle the cake with a tart lemon glaze, which adds a pop of intense lemon flavor to every bite.

The cake can be made in a Bundt pan or two 8½ x 4½-inch loaf pans. Before deciding which pans to use, please see the notes at the bottom of the recipe. The cake keeps well for days on the countertop, and it freezes well, too. Many thanks to my longtime reader Karen Tannenbaum for inspiring the recipe.

What You'll Need To Make Lemon Pound Cake

STEP-BY-STEP INSTRUCTIONS

Start by zesting and juicing your lemons. And be sure you zest the lemons first, otherwise it will be impossible once they are juiced. The best tool for zesting is a rasp grater but any fine grater will do.
Combine the flour, salt, and baking soda in a mixing bowl. I always add dry ingredients in little piles so I don't forget what I've already added.

Whisk and set aside.

In a separate bowl or measuring cup, combine the buttermilk, lemon juice and lemon zest. Set aside.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.

Beat in the eggs one at a time.

With the mixer on low speed, gradually alternate adding the flour mixture and buttermilk mixture to the batter.

It's important to add these ingredients gradually because the butter base of the cake does not absorb a lot of liquid easily. If you rush it, the batter may separate, which will cause your cake to be heavy.

Transfer the cake batter to the prepared bundt pan and smooth with a rubber spatula. As you can see in the photo below, to prep the pan, I grease it with vegetable shortening and then dust with sugar. It works beautifully and leaves no floury residue on the outside of the cake.

Bake the cake for 65 to 75 minutes, until golden brown and a cake tester comes out clean.

Let the cake cool in the pan for about ten minutes. Meanwhile, make the syrup. Combine the water and sugar in a small saucepan and bring to a boil, then stir in the lemon juice.

Invert the cake onto a wire rack. (Note: be sure to pop the cake out of the pan after ten minutes, as cooling too long in the pan will cause the cake to stick.) Slip a piece of parchment paper, aluminum foil, or paper towels underneath for easy clean-up.

Gradually brush the cake with the syrup, allowing it to soak in as you go. Try not to rush - some of the syrup will drip off but you want the cake to absorb as much as possible.

Leave the cake to cool completely, about one hour, before glazing. To make the glaze, combine the confectioners' sugar and lemon juice in a small bowl. Stir until well combined. Add more confectioners' sugar or lemon juice if necessary to make a thick but pourable glaze.

Once the cake is cool, drizzle the syrup over top, letting it drip down the sides.

Let the glaze set, then serve.

How To Freeze Lemon Pound Cake

The cake can be frozen without the glaze for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw the overnight on the countertop before serving. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.)

You May Also Like

Lemon Pound Cake

Flavored with lemon zest and juice, and drizzled with a tart lemon glaze, this lemon pound cake is the ultimate dessert for lemon lovers.

Ingredients

For the Cake

For the Syrup

For the Glaze

Instructions

1. Preheat the oven to 325°F and set an oven rack in the middle position.

2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

3. In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.

5. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.

6. (See note below before completing this step.) Thoroughly grease a 10-inch Bundt pan with nonstick cooking spray or vegetable shortening, making sure to get into all the crevices. Coat the greased pan generously with granulated sugar, making sure the entire surface of the pan is evenly coated.

7. Spoon the thick batter into the prepared Bundt pan and smooth with a rubber spatula. Bake for 65 to 75 minutes, or until the cake is golden and a tester comes out clean.

8. Set the cake on a cooling rack. Carefully run an offset spatula or table knife around the edges of your pan, between the pan and the cake, to loosen the cake from the pan (don't forget the center tube). Cool the cake in the pan for ten minutes. (Set a timer because if it stays in the pan too long, it may stick.)

9. Meanwhile, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.

10. Invert the warm cake onto a rack. Slip a large piece of parchment paper, aluminum foil, or paper towels under the rack for easy clean-up. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour.

11. When the cake is cool, carefully transfer it to a serving platter. To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides.

12. Note: You'll need 4 to 5 large lemons for the entire recipe.

13. Note: As the recipe indicates, I grease the Bundt pan with vegetable shortening and then dust it with sugar. It has always worked beautifully for me, but a number of readers have mentioned problems with the cake sticking. If you'd prefer to use a different method, treat the pan by generously coating it with butter and then dusting it with flour, or use a nonstick baking spray with flour like Pam with Flour or Baker's Joy. (Also, it's best not to use a Bundt pan with an intricate design for this cake, as they are more prone to sticking.) Another option (that is foolproof) is to use two 8½ x 4½-inch loaf pans instead of a Bundt pan. Loaf pans are much less prone to sticking, and you can line them with parchment paper for extra insurance. To prepare the loaf pans, spray them with nonstick baking spray, line the bottoms with parchment, and then spray them again. The bake time will be 50 to 60 minutes, and you will only need half of the soaking syrup.

14. Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.)

Nutrition Information

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Flavored with lemon zest and juice, and drizzled with a tart lemon glaze, this lemon pound cake is the ultimate dessert for lemon lovers. This lemon pound cake is the ultimate dessert for lemon lovers. Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon.

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I want to learn more about nutrition and things that are good for you. I also want to learn more about how to cook meals.

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i'm looking forward to know how to cook somethings.

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Using only 6 ingredients, this perfect angel food cake bakes up tall, light, and airy. For best results, follow this recipe and video tutorial closely. The delicate texture can only be achieved with particular ingredients and careful mixing methods.

Ready for a slice of heaven? We are no stranger to decadent and rich cakes. But what about a cake recipe where butter, fat, and egg yolks run away in fright? Meet angel food cake. Angel food cake is a low fat cake recipe made mostly from egg whites, cake flour, and sugar. It's pristine white on the inside with a chewy light brown crumb around the exterior. What it lacks in butter makes up for in texture. This tall, tender, and timeless cake has a cloud-like crumb and ultra light flavor.

I've published angel food cupcakes and a super fun sprinkle angel food cake on my blog, but now it's time visit where both originate: classic homemade angel food cake!

Angel Food Cake Video Tutorial

Let's dive right in. First, here's a video tutorial where I walk you through each step. The steps and ingredients are pretty straightforward, but it's always helpful to have a clear visual. 🙂

6 Angel Food Cake Ingredients

You only need 6 ingredients to make angel food cake. With so little ingredients, understand that each one is imperative to the cake's final taste and texture. Here's the breakdown:

1. Granulated Sugar: The recipe begins with granulated sugar. Pulse it in a food processor to create superfine sugar. Superfine sugar's granules are the best size to provide optimal structure for angel food cake. It's not as coarse as granulated sugar and not as fine as confectioners' sugar. Granulated sugar is simply too coarse, while confectioners' sugar dissolves too quickly in the egg whites.

2. Cake Flour: Cake flour is a low protein flour and yields a tender angel food cake. Do not use all-purpose flour because the cake will taste like white bread...! In a pinch, you can use this cake flour substitute. But real cake flour is ideal.

3. Salt: Adds flavor.

4. Egg Whites: You'll notice there's no baking powder or baking soda. The egg whites are actually the sole leavening ingredient providing all the cake's rise. Use freshly separated eggs because they aerate the best. Carton egg whites or egg whites that have been frozen won't expand as much during the whipping process, which will negatively affect the rise of your cake. You'll have a lot of leftover egg yolks, so make some lemon curd and serve it with the cake!

5. Cream of Tartar: Cream of tartar is an acid and stabilizes the whipped egg whites, just as it does in my chocolate swirled meringue cookies too. Without it, the cake would collapse. Other acids, such as lemon juice, can work but they aren't nearly as effective. Cream of tartar is found in the spice aisle and is actually a common baking ingredient. I have many recipes calling for it!

6. Vanilla Extract: Adds flavor.

How to Make Perfect Angel Food Cake

I'm confident this will be the most perfect angel food cake to ever hit your lips. We can't achieve angel food cake perfection for free, so make sure you follow these steps closely.

1. Pulse the granulated sugar into superfine sugar. Use a food processor or blender.

2. Set 1 cup of the superfine sugar aside. You'll add it to the egg whites.

3. Add cake flour and salt to food processor. Pulse them with the remaining sugar. This aerates the dry ingredients.

4. Beat egg whites and cream of tartar together. Beat on medium-low speed until foamy.

5. Slowly add 1 cup of superfine sugar. Turn the mixer up to medium-high and pour in the superfine sugar you set aside.

6. Beat into soft peaks. Whip the egg whites, cream of tartar, and superfine sugar into soft and lofty peaks. This takes at least 5 minutes. After that, add the vanilla.

7. Sift and fold in dry ingredients. In 3 additions, sift and fold in the dry ingredients.

8. Pour/spread batter into a tube pan. Do not grease the tube pan. Greasing the pan causes the batter to slip down the sides, preventing it from properly rising. If you already greased it, wash and wipe it completely clean.

9. Bake at 325°F (163°C). A higher temperature won't properly cook the cake.

10. Cool upside down on a wire rack. If cooled upright, the cake's own weight will crush itself. Cool it upside-down on a cooling rack so it holds its shape and air can reach it.

11. Run a thin knife around the edges to release. Tap the pan on the counter a few times to help loosen the cake, too.

12. Slice with a serrated knife. A regular sharp knife squishes the cake.

Can I use a Bundt pan for angel food cake? No, do not use a Bundt pan for angel food cake. You'll have a very hard time getting it out in one piece. You need a tube pan which has a flat bottom and straight sides. If you don't have one, I recommend this tube pan. It's relatively inexpensive for its great quality. Though it's labeled as nonstick, the coating is VERY thin and has never been an issue for my angel food cakes.

And good news: here's a helpful trick for how to bake angel food cake without a tube pan.

You need 1 cup (16 Tablespoons) + 2 Tablespoons of cake flour. Sounds like an odd amount, but 18 Tablespoons is the precise quantity to bring enough structure to the cake.

Soft Peaks, Not Stiff Peaks

Remember, whip the egg whites into soft peaks. (Pictured above.) Soft peaks don't hold a stiff shape. Instead, they "wilt" back into the mixture after a few seconds. Soft peaks are the optimum consistency because they'll continue to expand in the oven. Stiff peaks, on the other hand, means that the egg whites have been over-whipped for angel food cake and will likely collapse in the oven.

Important to remember: Don't let a drop of egg yolks into the mixing bowl. Any lingering fat could prevent the egg whites from forming peaks at all. Crack eggs over an egg separator into a small bowl, then add the whites one-by-one into the mixing bowl. This way if the yolk breaks, it doesn't break directly in the mixing bowl.

Sift the dry ingredients over the beaten egg whites in a few additions, gently folding together after each addition. The goal is to retain as much of the whipped volume as possible. Pouring the dry ingredients on top all at once will quickly deflate the egg whites.

The Magic is in the Details

I've thrown a lot of information at you in this post, so here's a quick summary of all the important success tips. Remember that the magic is all in the details.

1. Use freshly separated egg whites.

2. Pulse granulated sugar into superfine sugar.

3. Whip egg whites into soft peaks, not stiff peaks.

4. Sift and gently fold in dry ingredients.

5. Do not grease the tube pan.

6. Cool the cake upside-down on a wire rack.

7. Use a serrated knife to slice.

Helpful Tools

Want to make angel food cupcakes? I have you covered.

Angel food cake doesn't need to hide under frosting, but tastes blissful with fresh berries, raspberry sauce, and/or a dollop of whipped cream! Feel free to dust the top with confectioners' sugar, too. If you enjoy these flavors together, you'll love my fresh berry cream cake. (Which, if I'm being honest, isn't quite as fussy as this cake!)

I know what you're thinking: is this cake really worth it? The answer is YES. Angel food cake boasts a texture like no other and once you go through the process, you'll understand the preparation isn't that difficult-it's just a little picky. 😉 Let's do this!

See Your Angel Food Cakes!

Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂

Keywords: angel food cake

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Angel Food Cake (Light & Fluffy) - Sally's Baking Addiction

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Using only 6 ingredients, this perfect angel food cake bakes up tall, light, and airy. For recipe success, follow this recipe and video tutorial closely.

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4th period. I am exited to learn about different cutlers

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El pay de QUESO MÁS RICO 😋 (receta completa)

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This is the best chocolate chip cookie recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!
Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine. It is seriously the Best Chocolate Chip Cookie Recipe Ever! I have been making these for many, many years and everyone who tries them agrees they're out-of-this-world delicious!

Plus, there's no funny ingredients, no chilling, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

These are everything a chocolate chip cookie should be. Crispy and chewy. Doughy yet fully baked. Perfectly buttery and sweet.

How to make The Best Chocolate Chip Cookie Recipe Ever (how to make easy cookies from scratch)

Like I said, these cookies are crazy easy, however here are a few notes.

1. Soften butter. If you are planning on making these, take the butter out of the fridge first thing in the morning so it's ready to go when you need it.

2. Measure the flour correctly. Be sure to use a measuring cup made for dry ingredients (NOT a pyrex liquid measuring cup). There has been some controversy on how to measure flour. I personally use the scoop and shake method and always have (gasp)! It's easier and I have never had that method fail me. Many of you say that the only way to measure flour is to scoop it into the measuring cup and level with a knife. I say, measure it the way you always do. Just make sure that the dough matches the consistency of the dough in the photos in this post.

3. Use LOTS of chocolate chips. Do I really need to explain this?!

4. DO NOT over-bake these chocolate chip cookies! I explain this more below, but these chocolate chip cookies will not look done when you pull them out of the oven, and that is GOOD.

How do you freeze Chocolate Chip cookie Dough (Freezer-friendly chocolate chip cookies)

Freezer-friendly. I always make a full batch of these cookies, roll them into balls, and freeze what we don't bake right away.

How to bake frozen dough - thawing it first: I love having dough ready to go in the freezer for impromptu guests. When you want to bake them, simple remove the dough balls from the freezer, set them on a parchment-lined baking sheet and cover with a light cloth towel or napkin to let them thaw.

Once they reach room temperature (after about 1-2 hours depending on the temperature of your kitchen) bake as directed in the recipe. SO easy!

Can you bake chocolate chip cookie dough from frozen?

I have tested baking this recipe from frozen more times than I can even count. I have gotten the best results when I place the dough on a parchment lined baking sheet.

Then, preheat the oven to 350 degrees Fahrenheit (if you are baking the frozen dough) and put the cookies in the oven in the beginning of the preheating time. Set the timer for 15 minutes and remove the cookies after 15 minutes. The top will look a little more brown than usual, but they will still taste amazing.

FAQs about Chocolate Chip Cookies

How do you make gooey chocolate chip cookies?

The trick to making this best chocolate chip cookie recipe gooey is to not over-bake them. At the end of the baking time, these chocolate chip cookies won't look done but they are.

These chocolate chip cookies will look a little doughy when you remove them from the oven, and thats good. They will set up as they sit on the cookie sheet for a few minutes.

Why do cookies spread & flatten?

There are a few main reasons for this that I have found in my experience:

1. Expired leavening agents. If your baking soda or baking powder are past their prime, your chocolate chip cookies will likely flatten and spread. Even if the date on the container checks out, it still might not be good. That would be the first place I would start.

1. How to test if your baking soda is active: Combine 1/2 cup of hot water, 1/4 teaspoon vinegar and 1/4 tsp of baking soda. When you add the baking soda a reaction should take place immediately. If not, then you need new baking soda.

2. How to test if your baking powder is active: Add 1/2 tsp of baking powder to 1/2 cup of hot water. It should bubble immediately. A reaction should take place immediately. If not, then you need new baking powder.

2. Over-mixing. If you over-mix the ingredients in this best chocolate chip cookie recipe you may end up with flat cookies.

3. Ingredients are too warm. Sometimes over-mixing can also lead to your ingredients becoming too warm. If you notice this happening, you can chill the dough before baking to return the batter to room temperature.

4. Incorrect oven temperature. I recommend baking with an electric convection oven. If your cookies and other baked goods are not turning out properly, invest in a cheap oven thermometer to check the temperature. If your oven is baking too hot or too cold, then the cookies will not turn out well.

If your cookies didn't flatten, here are a few things that could've been the problem. I have never had this happen to me in 10 years, so here are my educated guesses...

1. The ingredients/cookie dough was too cold. Cold dough doesn't spread as well as room temperature dough.

2. You accidentally used too much flour. Be sure to use a measuring cup made for dry ingredients (NOT a pyrex liquid measuring cup), and do not use a knife to level the flour. Instead, fill the measuring cup over-full and shake off the excess until you have a level 1 cup.

3. The oven temperature is incorrect. I recommend using an oven thermometer to check the temperature of your oven (it's only $7), because it can often be different than the reading it gives on the display or what the dial is set at.

4. The butter/sugar mixture wasn't fully creamed. Try creaming the butter and sugar together for longer.

The Best Chocolate Chip Cookie Recipe: Ingredients & Substitutions

The only ingredient I feel confident that can be changed up is the mix-ins. Chocolate chips, sprinkles, peanut butter chips, etc. DO NOT change anything else in this recipe. If you do I cannot guarantee they will turn out. Here are a few notes on the ingredients I usually use.

Butter. I use Kirkland Brand Salted Butter from Costco to make these cookies. I have also used Tillamook salted butter with equally excellent results. Unsalted butter would also be great. I just recommend tasting the dough to ensure that it's salted to your liking.

White Sugar. I always use Wholesome Organic Cane Sugar (also purchased from Costco in a 10 LB bag) to make this chocolate chip cookie recipe. I have been purchasing that sugar for as far back as I can remember and it's really the only white sugar I use. But I know others have had success with other brands of granulated sugar as well. And any white, granulated sugar should work.

Brown sugar. I use light brown sugar in this recipe for the best results.

Flour. I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies. Many readers have used gluten-free all-purpose flour with excellent results!

Sea Salt. I exclusively bake and cook with pure sea salt (usually purchased from Trader Joe's or Sprouts, their house brands). Sea salt is different than table salt (that is iodized), so if you use salt other than sea salt I recommend testing the recipe first with 1/2 tsp and then adjusting to your taste.

Chocolate Chips. As you can see from the photos, sometimes I use chocolate chunks, chopped chocolate, or chocolate chips. It doesn't matter what you use, as long as you use 2 cups.

The Best Chocolate Chip Cookie Recipe Ever

These cookies hold a special place in my heart. My friend brought me a meal after my first miscarriage (more on that below) and brought these cookies for dessert. They were so perfect I was convinced they were slice and bake, so I slyly said to her, ""the cookies you brought are SO delicious, how did you make them?"" Lo and behold they were from scratch and she shared the recipe with me!
IF YOU MAKE SOMETHING FROM JOYFOODSUNSHINE I WOULD LOVE TO SEE YOUR CREATIONS! DON'T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE AND TWITTER FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO OUR EVERYDAY LIFE!
Her sweet gesture {literally} took a very dark season in my life and made it a little brighter. You see, after our daughter Bethany turned one-year-old we were ready to have another baby! We found out I was pregnant with twins, but things didn't look great. There were no heartbeats, and although it was early (7 weeks) we were fairly certain that it wasn't a viable pregnancy. We waited two weeks just to be sure, and then I was scheduled to have a D&C and say goodbye to our babies.

This began one of the most difficult, trying times in my life. I was in a cloud of postpartum depression with no sweet baby to snuggle the blues away. My friends and family came alongside of me and I began to heal. I experienced another miscarriage and then got pregnant with my son, Gabe.

Losing three babies in such a short time changed me forever. I haven't taken one single day of my kids' lives for granted. They were chosen to be mine. I have some babies I never got to hold, so I cherish holding the ones I do. These cookies remind me of the sweetness and importance of friendship. I wouldn't have made it through without a handful of close friends who I cherish. So make these cookies and share them with people you love.

Life is too uncertain to take a minute for granted. Spread love, make cookies. That's my motto!

More of our favorite cookie recipes!
This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!

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The Best Chocolate Chip Cookie Recipe Ever

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This is the best chocolate chip cookie recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time! Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine.

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This is the best chocolate chip cookies recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine. It is seriously the Best Chocolate Chip Cookie Recipe Ever! I have been making these for many, many years and everyone who tries them agrees they're out-of-this-world delicious!

Plus, there's no funny ingredients, no chilling, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

These are everything a chocolate chip cookie should be. Crispy and chewy. Doughy yet fully baked. Perfectly buttery and sweet.

How to make Chocolate Chip Cookies

Let's walk through how to make chocolate chip cookies step-by-step, and don't forget to watch the video.

Make the chocolate chip cookie dough

The first step in making these easy chocolate chip cookies to to combine the dry ingredients in a medium size bowl.

When doing this, make sure to Measure the flour correctly. Be sure to use a measuring cup made for dry ingredients (NOT a pyrex liquid measuring cup). Then, measure flour by scooping it into a measuring cup and leveling it with a knife.

Next, cream together butter and sugars, make sure to soften the butter early by taking it out of the fridge at least two hours before baking so it's ready to go when you need it. You can also warm it in the microwave for about 7 seconds, but be very careful not to melt it.

Once butter/sugar mixture is beaten well, add the eggs & vanilla and beat to combine.

Add dry ingredients and stir until just combined. Then add the chocolate chips and beat until they are evenly distributed throughout the dough.

Use LOTS of chocolate chips. You want at least two gooey chocolate chips in every bite.

The chocolate chip cookie dough should be easy to roll and not sticky. It should not be dry or crumbly. See photo below for the optimal texture.

Portion & roll dough

Once the cookie dough is finished, it's time to portion and roll the dough. I know many people eyeball it when making cookies, however I highly recommend using a cookie scoop.

Using a cooking scoop ensures that all the cookies are uniform in size so that they bake evenly. I love this stainless steel cookie scoop and use it every time I make cookies.

At this point you can either bake your dough or freeze it.

To freeze cookie dough:

Since this chocolate chip cookie recipe makes so many cookies, I always make a full batch and freeze some. That way I have dough on hand for unexpected guests or whenever the cookie craving strikes.

I prefer to flash-freeze the cookie dough before putting it in an airtight container. To do this, roll the cookie dough into balls and space them out on a parchment lined baking sheet. Then put the baking sheet in the freezer for about 30 minutes, or until the dough slightly freezes.

Once the dough is slightly frozen, transfer the cookie dough balls to an airtight container or plastic bag and freeze for up to 2 months.

How to bake frozen dough

There are two ways to bake frozen dough:

1. Thaw it first: I love having dough ready to go in the freezer for impromptu guests. When you want to bake them, remove the dough balls from the freezer, set them on a parchment-lined baking sheet and cover with a light cloth towel or napkin to let them thaw. Then, once they reach room temperature (after about 1-2 hours depending on the temperature of your kitchen) bake as directed in the recipe (at 375 degrees F). SO easy!

2. Bake from frozen: Place the dough on a parchment lined baking sheet. Then, preheat the oven to 350 degrees Fahrenheit (ONLY if you are baking the frozen dough) and put the cookies in the oven in the beginning of the preheating time. (So put the cookies in the oven as you preheat it). Set the timer for 15 minutes and remove the cookies after 15 minutes. The top will look a little more brown than usual, but they will still taste amazing.

Bake until they just barely look done

If you are baking the cookies immediately simply roll them into balls, place them evenly apart on a baking sheet (about 1.5 to 2 inches apart) and bake at 375 degrees for 8-10 minutes.

The most important piece of advice I can give you is - DO NOT over-bake these chocolate chip cookies! They will not look done when you pull them out of the oven, and that is GOOD.

At the end of the baking time, these chocolate chip cookies won't look done but they are. They will look a little doughy when you remove them from the oven, and thats good. They may be lightly browned in a few places, which is exactly how you want them.

They will set up as they sit on the cookie sheet for a few minutes. I never bake them for more than 9 minutes

Cool

Cool the chocolate chip cookies on the baking sheet for 5 minutes before removing to a wire rack to cool completely (or just eat them warm while the chocolate chips are melty)!

Store

Store these chocolate chip cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.

FAQs about Chocolate Chip Cookies

How do you make gooey chocolate chip cookies?

The trick to making this best chocolate chip cookie recipe gooey is to not over-bake them.

Why do cookies spread & flatten?

There are a few main reasons for this that I have found in my experience:
1) Expired leavening agents. If your baking soda or baking powder are past their prime, your chocolate chip cookies will likely flatten and spread. Even if the date on the container checks out, it still might not be good. That would be the first place I would start.
How to test if your baking soda is active: Combine 1/2 cup of hot water, 1/4 teaspoon vinegar and 1/4 tsp of baking soda. When you add the baking soda a reaction should take place immediately. If not, then you need new baking soda.
How to test if your baking powder is active: Add 1/2 tsp of baking powder to 1/2 cup of hot water. It should bubble immediately. A reaction should take place immediately. If not, then you need new baking powder.
2) Over-mixing. If you over-mix the ingredients in this best chocolate chip cookie recipe you may end up with flat cookies.
3) Ingredients are too warm. Sometimes over-mixing can also lead to your ingredients becoming too warm. If you notice this happening, you can chill the dough before baking to return the batter to room temperature.
4) Incorrect oven temperature. I recommend baking with an electric convection oven. If your cookies and other baked goods are not turning out properly, invest in a cheap oven thermometer to check the temperature. If your oven is baking too hot or too cold, then the cookies will not turn out well.

Why didn't my cookies flatten?

If your cookies didn't flatten, here are a few things that could've been the problem. I have never had this happen to me in 10 years, so here are my educated guesses...
1) The ingredients/cookie dough was too cold. Cold dough doesn't spread as well as room temperature dough.
2) You accidentally used too much flour. Be sure to use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup), and measure the flour correctly by scooping and leveling.
3) The oven temperature is incorrect. I recommend using an oven thermometer to check the temperature of your oven (it's only $7), because it can often be different than the reading it gives on the display or what the dial is set at.
4) The butter/sugar mixture wasn't fully creamed. Try creaming the butter and sugar together for longer.

Can you bake chocolate chip cookie dough from frozen?

I have tested baking this recipe from frozen more times than I can even count. I have gotten the best results when I place the dough on a parchment lined baking sheet.
Then, preheat the oven to 350 degrees Fahrenheit (ONLY if you are baking the frozen dough) and put the cookies in the oven in the beginning of the preheating time. Set the timer for 15 minutes and remove the cookies after 15 minutes. The top will look a little more brown than usual, but they will still taste amazing.

The Best Chocolate Chip Cookie Recipe: Ingredients & Substitutions

The only ingredient I feel confident that can be changed up is the mix-ins. Chocolate chips, sprinkles, peanut butter chips, etc. DO NOT change anything else in this recipe. If you do I cannot guarantee they will turn out. However, here are some tested substitutions.

Butter. I use salted butter, but unsalted butter would also be great. I just recommend tasting the dough to ensure that it's salted to your liking.

White Sugar. You can use granulated white sugar or organic cane sugar.

Brown sugar. I use light brown sugar in this recipe for the best results.

Flour. I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies. Many readers have used gluten-free all-purpose flour with excellent results. Or, try these gluten-free chocolate chip cookies.

Sea Salt. I exclusively bake and cook with pure, fine sea salt. Sea salt is different than table salt (that is iodized), so if you use salt other than sea salt I recommend testing the recipe first with 1/2 tsp and then adjusting to your taste.

Chocolate Chips. As you can see from the photos, sometimes I use chocolate chunks, chopped chocolate, or chocolate chips. It doesn't matter what you use, as long as you use 2 cups.

More of our favorite cookie recipes!

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

These cookies hold a special place in my heart. My friend brought me a meal after my first miscarriage (more on that below) and brought these cookies for dessert. They were so perfect I was convinced they were slice and bake, so I slyly said to her, "the cookies you brought are SO delicious, how did you make them?" Lo and behold they were from scratch and she shared the recipe with me!

Her sweet gesture (literally) took a very dark season in my life and made it a little brighter. You see, after our daughter Bethany turned one-year-old we were ready to have another baby! We found out I was pregnant with twins, but things didn't look great. There were no heartbeats, and although it was early (7 weeks) we were fairly certain that it wasn't a viable pregnancy. We waited two weeks just to be sure, and then I was scheduled to have a D&C and say goodbye to our babies.

This began one of the most difficult, trying times in my life. I was in a cloud of postpartum depression with no sweet baby to snuggle the blues away. My friends and family came alongside of me and I began to heal. I experienced another miscarriage and then got pregnant with my son, Gabe.

Losing three babies in such a short time changed me forever. I haven't taken one single day of my kids' lives for granted. They were chosen to be mine. I have some babies I never got to hold, so I cherish holding the ones I do. These cookies remind me of the sweetness and importance of friendship. I wouldn't have made it through without a handful of close friends who I cherish. So make these cookies and share them with people you love.

Life is too uncertain to take a minute for granted. Spread love, make cookies. That's my motto!
This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!

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The Best Chocolate Chip Cookie Recipe Ever

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The best chocolate chip cookie recipe ever! No weird ingredients, no chilling, etc. Just an easy, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookies!

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Kenzie

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If you're looking for easy desserts to make, these Oreo Truffles require no baking, only need 3 ingredients, and are a great treat for family and friends. You can get creative with the chocolate dips and toppings, and kids have fun making these too. All in only 30 minutes!

I almost always prefer to make freshly baked cookies from scratch over buying something pre-packaged from the store. These Peanut Butter Cookies, classic butter swirl Shortbread Cookies, or this quick Chocolate Chip Cookie Recipe are all instant choices that never get old in this household.

But Oreos are the golden exception to this rule. It only helps that there's a ton of stuff you can do with them beyond eating them straight out of the package (and let's be real, that's pretty great already).

Chocolate Truffles are something I always make during the holidays, especially as food gifts. Like Chocolate Covered Strawberries, they're fun to make, and you can customize the look of them so they have a homemade feel to them. You can also vary the colors and decorations to match any holiday you'd like.

Well, the same goes for these! It's nice to have variation, and these are much easier to make than a classic chocolate truffle.

What's remarkable about this oreo truffle recipe is that the inside only has two ingredients. Two!The middle is made with Oreos plus just enough cream cheese to bind it. The way they are ground together, the filling transforms into a very moist, cake-like truffle filling. It feels like some sort of trickery, because it's so easy. It's my favorite no bake dessert.

I like to give the soft cakey middle some contrast with the snap of a hard chocolate shell on the outside. Beyond that, you can choose how creative you get with decorating the outside.

Tips for Best Results

Grind the oreos thoroughly - Usually when you're using the food processor, you want to be careful not to overprocess the ingredients in the bowl. But for this recipe, you really want to grind everything up until the filling has really spread around nicely, and the mixture turns shiny and clumps on the side of the food processor. I've got pictures below.

Use a cookie scoop to portion - In order to ensure that the oreo truffles are all the same size, use a cookie scoop to portion out the dough. It's much more consistent than grabbing clumps with your hand.

Consider the coatings - For the outside shell, you can use virtually any melting chocolate you'd like, whether it's something dark, white chocolate, or ruby chocolate. But consider who you're making this for, and what kind of sweetness they'd like. Since the interior is very sweet with the oreo filling, if you're someone who likes less sweet desserts, you'll want to coat the exterior with a darker, bittersweet chocolate. But if you're making this for someone who has a sweet tooth, milk chocolate and melted white chocolate coatings may be a better choice.

Recommended Cookie Brands

My #1 choice of chocolate sandwich cookie to use here is the original Nabisco Oreo. However, there are many "knock-off" oreo cookie options available, and many are acceptable substitutes to use here. I also like Back to Nature, Newman-O's, and Famous Amos's creme-filled sandwich cookies. Just make sure not to use Double Stuf Oreos here, because they have too much filling.

Step by Step Overview:

To make the oreo truffles, throw about 25 oreo cookies into a food processor, and chop them up well, until you get pretty fine oreo crumbs:

I use regular oreos here, and have also made this successfully with golden oreos. You can swap in basically any oreo variety here that has a normal amount of frosting in the middle. It's fun to use seasonal pumpkin spice oreos in the fall, or chocolate creme oreos for a darker taste.

Add a half block of softened, room temperature cream cheese and process until a big clump forms in the side of the food processor:

That means it's properly mixed and will hold together well. We can start shaping the truffles.

Now use a 1.5T medium cookie scoop (affiliate) to portion out scoops of the oreo mixture:

Using a cookie scoop will ensure that every single truffle is the same size. I think 1-inch balls are about perfect for serving size, but you may also use a 1T small cookie scoop if that's what you have.

Roll each scoop in between the palms of your hands to shape them into small balls.

Place them on a parchment paper lined sheet tray, then refrigerate the truffles for 15 minutes. This helps them firm up a little bit before dipping.

When you're ready to coat the truffles, melt the chocolate of your choice, and then dip the truffles one-by-one into the melted chocolate:

Personally, my preferred method for melting is to heat chocolate chips in 30-second intervals in the microwave, stirring each time, until melted. You may also use the double boiler method, by placing the chocolate in a heatproof bowl over a pan of simmering water.

You can dip the oreo truffles into white, ruby, milk, or dark chocolate, but I recommend using real chocolate here. Real white chocolate chips will always trump white chocolate candy melts.

Also make sure to let the excess chocolate drip before setting on a parchment or wax paper-lined baking sheet. Let the excess drip over the tines of the fork, or gently scrape the bottom of the oreo ball against the side of the bowl.

Topping Suggestions

You can do all sorts of different drizzles and toppings here. Here are my favorite ideas.

Sprinkles - These are easy to shake on, and look very pretty. Use holiday sprinkles for Christmastime.

Extra bits of crushed cookies - I recommend grinding the chocolate cookies into fine crumbs for this, for the best look.

Crushed candy canes - Smash into small pieces with a rolling pin, then sprinkle on top.

Make sure to let the chocolate harden before enjoying, either at room temperature or by putting the truffles in the fridge to hasten the process. It should only take about 10-15 minutes before the chocolate coating sets.

How to Serve Them

These Oreo Truffles are enjoyable both cold from the fridge and at room temperature, it's just a different experience each way. I do not recommend keeping these at room temperature for more than 2 hours, because the cream cheese needs to be refrigerated. If the Oreo Truffles have been chilled in the fridge and you prefer them warmer, just pull them out of the fridge and leave on the counter for 30-60 minutes before eating.

If you'd like to serve a spread of bite-sized desserts alongside these Oreo Truffles, serve them with Peanut Butter Bon Bons or Peanut Butter Balls, Pecan Praline Candy, Chocolate Bark, and Peanut Brittle.

These are also great for holiday parties, cookie exchanges, and other special occasions out of the house, since they travel very well. It's the perfect bite-sized treat that's easy but visually stunning with all the different chocolate coatings and toppings.

More Easy Dessert Recipes:

Recipe FAQ and Tips

How do you store Oreo Truffles?

Oreo Truffles need to be refrigerated within a couple hours of making them. Place them in single layers on wax paper or parchment paper in an airtight container, and keep in the refrigerator for up to a week.

Can Oreo Truffles be frozen?

Yes, store in an airtight container for two months. To serve again, thaw overnight in the fridge, or on the counter for one hour.

Can Oreo Truffles be left out at room temperature?

Not for more than a few hours, since they have cream cheese in them which needs to be refrigerated.

Here's a full video on how to make these if you'd like more guidance. Enjoy, my friends!

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!

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No Bake Oreo Truffles (Easy Dessert Recipe) - Fifteen Spatulas

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Looking for easy desserts to make? These oreo truffles don't require any baking and they make a great food gift for friends and family.

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Learn how to eat better and feel healthier

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Learn how to eat better and feel healthier

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Taco's

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Houston, Texas

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Learning how to maintain weight and stay healthy.

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Learning how to maintain weight and stay healthy.

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This is the best chocolate chip cookies recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine. It is seriously the Best Chocolate Chip Cookie Recipe Ever! I have been making these for many, many years and everyone who tries them agrees they're out-of-this-world delicious!

Plus, there's no funny ingredients, no chilling, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

These are everything a chocolate chip cookie should be. Crispy and chewy. Doughy yet fully baked. Perfectly buttery and sweet.

How to make Chocolate Chip Cookies

Let's walk through how to make chocolate chip cookies step-by-step, and don't forget to watch the video.

Make the chocolate chip cookie dough

The first step in making these easy chocolate chip cookies to to combine the dry ingredients in a medium size bowl.

When doing this, make sure to Measure the flour correctly. Be sure to use a measuring cup made for dry ingredients (NOT a pyrex liquid measuring cup). Then, measure flour by scooping it into a measuring cup and leveling it with a knife.

Next, cream together butter and sugars, make sure to soften the butter early by taking it out of the fridge at least two hours before baking so it's ready to go when you need it. You can also warm it in the microwave for about 7 seconds, but be very careful not to melt it.

Once butter/sugar mixture is beaten well, add the eggs & vanilla and beat to combine.

Add dry ingredients and stir until just combined. Then add the chocolate chips and beat until they are evenly distributed throughout the dough.

Use LOTS of chocolate chips. You want at least two gooey chocolate chips in every bite.

The chocolate chip cookie dough should be easy to roll and not sticky. It should not be dry or crumbly. See photo below for the optimal texture.

Portion & roll dough

Once the cookie dough is finished, it's time to portion and roll the dough. I know many people eyeball it when making cookies, however I highly recommend using a cookie scoop.

Using a cooking scoop ensures that all the cookies are uniform in size so that they bake evenly. I love this stainless steel cookie scoop and use it every time I make cookies.

At this point you can either bake your dough or freeze it.

To freeze cookie dough:

Since this chocolate chip cookie recipe makes so many cookies, I always make a full batch and freeze some. That way I have dough on hand for unexpected guests or whenever the cookie craving strikes.

I prefer to flash-freeze the cookie dough before putting it in an airtight container. To do this, roll the cookie dough into balls and space them out on a parchment lined baking sheet. Then put the baking sheet in the freezer for about 30 minutes, or until the dough slightly freezes.

Once the dough is slightly frozen, transfer the cookie dough balls to an airtight container or plastic bag and freeze for up to 2 months.

How to bake frozen dough

There are two ways to bake frozen dough:

1. Thaw it first: I love having dough ready to go in the freezer for impromptu guests. When you want to bake them, remove the dough balls from the freezer, set them on a parchment-lined baking sheet and cover with a light cloth towel or napkin to let them thaw. Then, once they reach room temperature (after about 1-2 hours depending on the temperature of your kitchen) bake as directed in the recipe (at 375 degrees F). SO easy!

2. Bake from frozen: Place the dough on a parchment lined baking sheet. Then, preheat the oven to 350 degrees Fahrenheit (ONLY if you are baking the frozen dough) and put the cookies in the oven in the beginning of the preheating time. (So put the cookies in the oven as you preheat it). Set the timer for 15 minutes and remove the cookies after 15 minutes. The top will look a little more brown than usual, but they will still taste amazing.

Bake until they just barely look done

If you are baking the cookies immediately simply roll them into balls, place them evenly apart on a baking sheet (about 1.5 to 2 inches apart) and bake at 375 degrees for 8-10 minutes.

The most important piece of advice I can give you is - DO NOT over-bake these chocolate chip cookies! They will not look done when you pull them out of the oven, and that is GOOD.

At the end of the baking time, these chocolate chip cookies won't look done but they are. They will look a little doughy when you remove them from the oven, and thats good. They may be lightly browned in a few places, which is exactly how you want them.

They will set up as they sit on the cookie sheet for a few minutes. I never bake them for more than 9 minutes

Cool

Cool the chocolate chip cookies on the baking sheet for 5 minutes before removing to a wire rack to cool completely (or just eat them warm while the chocolate chips are melty)!

Store

Store these chocolate chip cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.

FAQs about Chocolate Chip Cookies

How do you make gooey chocolate chip cookies?

The trick to making this best chocolate chip cookie recipe gooey is to not over-bake them.

Why do cookies spread & flatten?

There are a few main reasons for this that I have found in my experience:
1) Expired leavening agents. If your baking soda or baking powder are past their prime, your chocolate chip cookies will likely flatten and spread. Even if the date on the container checks out, it still might not be good. That would be the first place I would start.
How to test if your baking soda is active: Combine 1/2 cup of hot water, 1/4 teaspoon vinegar and 1/4 tsp of baking soda. When you add the baking soda a reaction should take place immediately. If not, then you need new baking soda.
How to test if your baking powder is active: Add 1/2 tsp of baking powder to 1/2 cup of hot water. It should bubble immediately. A reaction should take place immediately. If not, then you need new baking powder.
2) Over-mixing. If you over-mix the ingredients in this best chocolate chip cookie recipe you may end up with flat cookies.
3) Ingredients are too warm. Sometimes over-mixing can also lead to your ingredients becoming too warm. If you notice this happening, you can chill the dough before baking to return the batter to room temperature.
4) Incorrect oven temperature. I recommend baking with an electric convection oven. If your cookies and other baked goods are not turning out properly, invest in a cheap oven thermometer to check the temperature. If your oven is baking too hot or too cold, then the cookies will not turn out well.

Why didn't my cookies flatten?

If your cookies didn't flatten, here are a few things that could've been the problem. I have never had this happen to me in 10 years, so here are my educated guesses...
1) The ingredients/cookie dough was too cold. Cold dough doesn't spread as well as room temperature dough.
2) You accidentally used too much flour. Be sure to use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup), and measure the flour correctly by scooping and leveling.
3) The oven temperature is incorrect. I recommend using an oven thermometer to check the temperature of your oven (it's only $7), because it can often be different than the reading it gives on the display or what the dial is set at.
4) The butter/sugar mixture wasn't fully creamed. Try creaming the butter and sugar together for longer.

Can you bake chocolate chip cookie dough from frozen?

I have tested baking this recipe from frozen more times than I can even count. I have gotten the best results when I place the dough on a parchment lined baking sheet.
Then, preheat the oven to 350 degrees Fahrenheit (ONLY if you are baking the frozen dough) and put the cookies in the oven in the beginning of the preheating time. Set the timer for 15 minutes and remove the cookies after 15 minutes. The top will look a little more brown than usual, but they will still taste amazing.

The Best Chocolate Chip Cookie Recipe: Ingredients & Substitutions

The only ingredient I feel confident that can be changed up is the mix-ins. Chocolate chips, sprinkles, peanut butter chips, etc. DO NOT change anything else in this recipe. If you do I cannot guarantee they will turn out. However, here are some tested substitutions.

Butter. I use salted butter, but unsalted butter would also be great. I just recommend tasting the dough to ensure that it's salted to your liking.

White Sugar. You can use granulated white sugar or organic cane sugar.

Brown sugar. I use light brown sugar in this recipe for the best results.

Flour. I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies. Many readers have used gluten-free all-purpose flour with excellent results. Or, try these gluten-free chocolate chip cookies.

Sea Salt. I exclusively bake and cook with pure, fine sea salt. Sea salt is different than table salt (that is iodized), so if you use salt other than sea salt I recommend testing the recipe first with 1/2 tsp and then adjusting to your taste.

Chocolate Chips. As you can see from the photos, sometimes I use chocolate chunks, chopped chocolate, or chocolate chips. It doesn't matter what you use, as long as you use 2 cups.

More of our favorite cookie recipes!

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

These cookies hold a special place in my heart. My friend brought me a meal after my first miscarriage (more on that below) and brought these cookies for dessert. They were so perfect I was convinced they were slice and bake, so I slyly said to her, "the cookies you brought are SO delicious, how did you make them?" Lo and behold they were from scratch and she shared the recipe with me!

Her sweet gesture (literally) took a very dark season in my life and made it a little brighter. You see, after our daughter Bethany turned one-year-old we were ready to have another baby! We found out I was pregnant with twins, but things didn't look great. There were no heartbeats, and although it was early (7 weeks) we were fairly certain that it wasn't a viable pregnancy. We waited two weeks just to be sure, and then I was scheduled to have a D&C and say goodbye to our babies.

This began one of the most difficult, trying times in my life. I was in a cloud of postpartum depression with no sweet baby to snuggle the blues away. My friends and family came alongside of me and I began to heal. I experienced another miscarriage and then got pregnant with my son, Gabe.

Losing three babies in such a short time changed me forever. I haven't taken one single day of my kids' lives for granted. They were chosen to be mine. I have some babies I never got to hold, so I cherish holding the ones I do. These cookies remind me of the sweetness and importance of friendship. I wouldn't have made it through without a handful of close friends who I cherish. So make these cookies and share them with people you love.

Life is too uncertain to take a minute for granted. Spread love, make cookies. That's my motto!
This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!

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The Best Chocolate Chip Cookie Recipe Ever

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The best chocolate chip cookie recipe ever! No weird ingredients, no chilling, etc. Just an easy, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookies!

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scout

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The best moist banana bread that is so delicious you won't know it's healthy! You are going to love this easy to make healthy banana bread recipe.
This is my all-time favorite banana bread recipe. It is moist and full of rich banana flavor. Your search for the perfect healthy banana bread recipe stops here!

I try not to label recipes as, "The Best," unless I really mean it. I confidently call this healthy banana bread the best. It has the sweetness, moisture and flavor that you are looking for in a loaf of banana bread, healthy or otherwise.

I can't even tell you how many times I have tested this recipe to make sure it is just perfect before sharing it here. I've tried out different amounts of banana, butter, sweetener and flour. I've made this banana bread with and without milk. I've found the perfect balance of ingredients and can't wait for you to try this healthy banana bread recipe for yourself.

Banana bread and banana muffins are my favorite way to use up over-ripe bananas. I like to make both ahead of time for quick breakfasts and snacks for my family.

How to Make this Healthy Banana Bread Recipe

This whole wheat banana bread is made in one bowl, except for mashing the banana. I always mash my bananas in a separate bowl using a fork. You can also mash the bananas in a stand mixer.

To make this banana bread, you will start by whisking together your wet ingredients: melted butter, honey, mashed banana and eggs. I always start by melting the butter in my large glass mixing bowl in the microwave. Then I add the other wet ingredients to the bowl with the butter.

Once the wet ingredients are well combined, you will add baking soda, salt, cinnamon and vanilla to the bowl. I like to add the vanilla last so that I can use the same measuring spoon that I used for the dry ingredients without washing in between.

Use your whisk to mix the batter up really well before adding the flour. You want to make sure that there are no clumps of baking soda or salt left in the batter.

Finally, add the flour to the bowl. Use a rubber spatula to mix in the flour until it is just combined. Mix until you don't see any more streaks of flour and then stop. Over-mixing the batter will make your banana bread dense instead of light and soft.

When I bake quick breads like this banana bread, I prepare my loaf pan by cutting a sheet of parchment paper to fit in the pan, as you see in the photo above. Lining the pan with parchment will make sure that your banana bread comes out of the pan easily, without sticking to the bottom of the pan.

How to Freeze Banana Bread

Banana bread will keep well in the freezer for up to 3 months, when wrapped well. Let the baked bread cool completely on a wire rack before freezing.

You can wrap and freeze the loaf of banana bread whole. Or, if you want to be able to grab individual servings of banana bread from the freezer, slice the bread and wrap each slice individually in plastic wrap. Place the wrapped slices in a larger storage container or zip-top bag for storing in the freezer.

You can thaw banana bread overnight in the refrigerator or on the counter at room temperature for a few hours. Individual slices of banana bread can be thawed quickly in the microwave.

Baking Tips for Banana Bread

The key to making the best sweet banana bread with rich banana flavor is to use very ripe bananas. You want your bananas to have lots of brown spots on them.

If you are using bananas from your freezer, thaw them before proceeding with the recipe. Drain off and discard any excess liquid that separates from the bananas as they defrost.

To make dairy-free banana bread, use coconut oil instead of butter in the recipe.

You may substitute the white whole wheat flour with regular whole wheat flour or all-purpose flour.

Mix a few nuts or chocolate chips into the batter to make banana nut bread or chocolate chip banana bread. If you like blueberries in your banana bread, try my healthy blueberry banana bread recipe. If you're craving chocolate try my chocolate banana bread.

The Best Healthy Banana Bread Recipe

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The best moist banana bread that is so delicious you won't know it's healthy! You are going to love this easy to make healthy banana bread recipe. This is my all-time favorite banana bread recipe. It is moist and full of rich banana flavor. Your search for the perfect healthy banana bread recipe stops here!

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The BEST brownie recipe! With crispy edges, fudgy middles, and rich chocolate flavor, these homemade brownies will disappear in no time.

For years, I couldn't seem to find a recipe for brownies that met my standards. Anytime I made homemade brownies, I wanted them to be just like the ones I ate as a kid - super fudgy, moist, and chocolaty, with crispy edges and crackly tops. But the thing is, these brownies didn't come from a recipe. We always made them from a box. Nowadays, I prefer to bake from scratch, but no brownie recipe I tried could live up to the chocolate brownies of my childhood.

So this fall, as I flipped through Michelle Lopez's new book Weeknight Baking , her recipe for Boxed Mix Brownies, From Scratch caught my eye. Would I finally be able to make homemade brownies that would be just as delicious as the ones from a box?

The verdict: yes! I've had this brownie recipe on repeat since the first time I tried it. It calls for basic pantry ingredients, and it's hardly more difficult than using a mix. As for the brownies, they're true perfection - glossy, fudgy, and filled with rich chocolate flavor. Trust me, you're going to want to make them ASAP!

Another thing you should do ASAP is check out Weeknight Baking ! This book is packed with crave-worthy recipes that are meant for busy weeknights. Each one comes with fun variations (I have my eye on the matcha snickerdoodles) as well as tips for becoming a more efficient baker. After years of juggling a 9-to-5 job and running her blog, Hummingbird High , Michelle is full of wisdom on how to bake on a busy schedule. She writes, "We're all doing the best we can with what we have. And I'm going to help you bake any night of the week that works for you." If you love baking, you'll love this book.

Homemade Brownie Recipe Ingredients

Back to Michelle's recipe for brownies! In order for it to turn out like (aka better than) the boxed mix, Michelle uses granulated sugar, all-purpose flour, salt, and chocolate chips. Then, she adds these key ingredients:

2 eggs + water - Michelle uses a bit of water with the eggs to achieve the moist, gooey texture of boxed mix brownies without any commercial emulsifiers. And because this recipe doesn't contain any baking powder, eggs are essential for helping the brownies puff up in the oven.

Powdered sugar - The trick to making homemade brownies that are just like ones from a box! Powdered sugar contains cornstarch, which helps thicken the batter without the chemical additives you'd find in a mix.

Unsweetened cocoa powder - Michelle recommends using Hershey's Special Dark Dutch-processed cocoa powder (I used Whole Foods' 365 Cocoa Powder). Make sure to sift it if it's lumpy!

Oil - While many recipes for brownies use unsalted butter, Michelle's calls for canola oil, just like the boxed mix. I use olive oil because it's what I keep on hand, and I love the rich flavor.

Vanilla Extract - 1/2 teaspoon vanilla really amps up the chocolate flavor.

That's it! These fantastic homemade brownies are so easy.

How to Make Brownies from Scratch

First, mix together the dry and wet ingredients in two separate bowls. Combine the sugar, flour, powdered sugar, cocoa powder, chocolate chips, and salt in a medium bowl. Then, whisk together the eggs, olive oil, and water in a large one.

Next, combine the wet and dry ingredients. Sprinkle the dry mixture over the wet one, and fold until just combined. The batter will be thick!

Then, pour the batter into an 8×8 inch baking pan lined with parchment paper. Use a rubber spatula to spread it to all four sides of the pan and to smooth the top. The mixture will be very thick - that's ok.

Finally, bake! Transfer the pan to a 325-degree oven and bake for 40 to 45 minutes, until a toothpick inserted comes out with a few crumbs attached. Allow the brownies to cool completely before slicing and serving. Enjoy!

Store any leftovers in an airtight container at room temperature for up to 3 days. They also freeze well for up to a month. Last time I made these, I doubled the recipe and stored the second batch in the freezer. It was so fun to have them on hand for a quick and easy dessert or afternoon treat!

Best Brownie Recipe Tips

Better chocolate chips = better brownies. In her book, Michelle writes that one of the biggest secrets to making great brownies is using large, good-quality chocolate chips. She recommends Ghiradelli's 60% Cacao Bittersweet Baking Chips, while I love Enjoy Life's Dark Chocolate Morsels. Either brand would fantastic in this recipe!

It's better to pull them out too early than to leave them in too long. No one likes dry brownies, so err on the side of caution when you're making this recipe. Bake them until a toothpick inserted comes out with just a few crumbs attached. If you're on the fence, go ahead and take them out of the oven. They'll continue to firm up as they cool!

Wait for them to cool. Try your best to resist eating these guys straight out of the oven. Letting them cool makes them gooier and fudgier, and they'll be less likely to crumble when you slice them. Plus, they'll have an even richer chocolate flavor. Trust me, it's worth the wait!

More Favorite Desserts

If you love this brownie recipe, try one of these yummy treats next!

Best Homemade Brownies

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Best Homemade Brownies - Love and Lemons

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The best brownie recipe! Made with cocoa powder and chocolate chips, these homemade brownies are fudgy, gooey, super chocolaty, and easy to make!

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Cooking different foods. :)

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