SERVINGS: 24 COOKIES

BEST CHOCOLATE CHIP COOKIE RECIPE

PREP TIME:
15 MINS
COOK TIME:
15 MINS
CHILL TIME:
2 HRS
TOTAL TIME:
30 MINS

The BEST Chocolate Chip Cookie recipe is easy to make and a great base for so many other cookie recipes!

INGREDIENTS

1/2 cup (113g) unsalted butter, melted

1/3 cup (66 g) granulated sugar

1/2 cup (104g) light brown sugar, packed

1 large egg

1 teaspoon (5ml) vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (186g) all-purpose flour

1 1/2 cups (255g) chocolate chips (semi-sweet or milk)
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INSTRUCTIONS
1. Note: This dough requires chilling.

2. Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if
using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is
smooth. Mix in egg and vanilla extract and mix on medium speed until combined.

3. Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes
together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.

4. Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough
onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic
wrap and chill for at least 2 hours.

5. Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.

6. Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the
cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden
and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.

RECIPE NOTES
Try using white chocolate chips or a combination of milk, semi-sweet, and white chocolate chips instead of all one flavor. You
can even substitute butterscotch or peanut butter chips, or add your favorite nuts. Just keep the amount of add-ins to 1 1/2
cups
Moist Chocolate Cake Recipe
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Author Jennifer Pallian

Ingredients

 1 3/4 cups all purpose flour

 2 cups granulated white sugar
 3/4 cup unsweetened cocoa powder
 1 1/2 tsp baking soda
 3/4 teaspoon salt
 2 large eggs
 1 cup buttermilk or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let
stand 5 minutes until thickened
 1/2 cup butter melted
 1 tbsp vanilla extract
 1 cup hot coffee or 2 tsp instant coffee in 1 cup boiling water

Instructions

1. Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper
circles) and set aside.
2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs,
buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from
mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
3. Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until
toothpick inserted in centre comes out clean with just a few moist crumbs attached.
4. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire
cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while
flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans
until the cakes release. Cool completely before handling or frosting.

SOFT AND MOIST BANANA CAKE

PRINT
 Yield: 12-14 Slices
 Category: Dessert
 Method: Oven
 Cuisine: American

IN GRE D IE N T S

CAKE
 1/2 cup salted butter
 1 cup sugar
 2 eggs
 2 1/4 cups flour
 1/2 tsp baking soda
 1 cup mashed bananas (2-3 bananas)
 1/4 cup sour milk (you can make sour milk by adding 2 tsp vinegar to milk and let it sit about 10 minutes)
 1 tsp vanilla
VANILLA BUTTERCREAM ICING
 1 cup butter
 1 cup shortening
 8 cups powdered sugar
 2 tsp vanilla extract
 3-5 tbsp water

IN S T RUCT ION S

CAKE
1. Cream butter and sugar together in a large bowl.

2. Add eggs and mix well.

3. Add flour and baking soda and mix until combined.

4. Add bananas, milk and vanilla and mix well.

5. Pour batter into two prepared 8 inch pans.

6. Bake at 350 degrees for 25-30 minutes, or until a toothpick comes out with just a few crumbs.

7. Cool in pan for 5-10 minutes, then remove to cooling rack to finish cooling.

VANILLA BUTTERCREAM ICING

1. Beat the shortening and butter until smooth.

2. Slowly add half the powdered sugar. Mix until combined.

3. Mix in the vanilla extract and 3 tbsp water.

4. Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency.

TO ASSEMBLE THE CAKE

1. Level both cakes so that they are flat on top and bottom.

2. Cover the top of the bottom layer of cake with icing.

3. Place the other cake on top of the icing.

4. Using an offset spatula, fill in any gaps in the icing around the outside.

5. Ice the outside of the cake with the remaining icing.

NOTES

If you’d prefer to use a cream cheese icing, you can find a recipe for that here.