Perfect Chocolate Chip Cookies

Chocolate Chip Cookies

Looking for that perfect Chocolate Chip Cookie? Look no further, because I have it for you! Chocolate Chip cookies undoubtedly a staple, and finding the perfect one can be a challenge. Clearly, you have come to the right place, to find the perfect cookie!

Chocolate Chip Cookies can vary greatly. Too much flour, not enough butter. Without a doubt, it takes time to find the perfect combination. I am glad you found my blog for the perfect cookie!

Why is this Chocolate Chip Cookie So Good?

This cookie has the perfect texture. In addition to the little crunch it has, you’ll find it still has a gooey center! If your like me and don’t like a flat and too crunchy cookie, this is the perfect cookie for you!

I have seen a lot of recipes that call for melted butter…I have never loved the way those turn out. I prefer the butter to be at room temp, but not overly soft. This way the cookie will not spread as much! The less spread you have the thicker the cookie.

Should I refrigerate my Cookie Dough?

This is totally up to you. I usually do not plan my cookies far enough in advance so I don’t have the time. However, refrigeration further prevents spreading, while making your cookie more ideal if you like them thicker and chewier.

The best allergen free chocolate chips!

Since I have a lot of food allergies, I read labels and try new things all the time. I am always on the hunt for chocolate chips without soy. There are several brands that have these, Nestle, Enjoy life, and I have seen some generic brands as well. They are a little more expensive, but definitely worth it. Without a doubt, I found the best deal at Costco! Organic Artisan Kettle Organic Chocolate chips. 32 Ounces for $9!! Usually the 8 ounce bags cost $4-$5, so this is a huge deal and they taste the best!

Can these be gluten free?

Absolutely!! I have made them gluten free and liked them just as much. My kids didn’t even notice a difference. All you have to do is substitute the all purpose flour for gluten free flour. Make sure the GF flour says cup for cup or 1:1! You will not be disappointed, and will still get the perfect chocolate chip cookie!

Now let’s get to the Ingredients!

Ingredients

  • 2 sticks unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 1/4 cups packed light brown sugar
  • 2 teaspoons vanilla
  • 2 large eggs, at room temperature – (this is also optional)
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semi sweet chocolate chips

Instructions

  • Preheat the oven to 350 degrees
  • Mix together the butter and sugars
  • Add in the vanilla and eggs
  • In a separate bowl mix together the dry ingredients
  • Slowly add in the dry ingredients with the wet
  • Once fully incorporated add in the chocolate chips
  • Roll into balls and place on the cookie sheet
  • Bake for 15 minutes – Do not overbake!
  • Let cool and eat!

I hope you enjoy these cookies as much as I do! Let me know what you think!

If you want to try something a little different than a traditional Chocolate Chip cookie, try these!

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Baking Essentials from The Prepared Pantry

Lemon Sugar Cookie Bars

Sugar Cookies + Lemon = Absolute deliciousness! I am so excited about these! They have the right amount of lemon flavor and the perfect cookie texture!!

Typically, when I think of sugar cookies, it’s usually in a “cut out” shape and is for some sort of occasion; Christmas, Easter, Valentines Day or in many cases Birthdays. Cutouts are great, but can be a lot of work. Making them into a cookie bar takes out all of that extra work, but they are still delicious!!

I love that these Lemon Sugar Cookie Bars are so easy to make! Also, you can easily substitute different flavors, and top them with frosting! Lemon is surely a hit, but I’m thinking lime or orange would be great as well! I included a recipe for the glaze, but it’s definitely not needed, it just adds a little more lemon flavor!

Also, whenever we have lemons, my kids cannot resist eating them to to see who can handle the sourness!! My mouth is watering just thinking about it!

Don’t Be Afraid to “Zest”

This recipe calls for the zest of a lemon. If you haven’t used zest from a citrus fruit before, don’t let that scare you. It’s super easy and it really gives it a lot of flavor. I take a cheese grater and scrape the side of the lemon until you see the white part, keep rotating the lemon until there is nothing left to zest! Easy as that!

Here Is What You Need

For the Sugar Cookie
  • 1 cup (2 Sticks) of Unsalted Butter – room temp
  • 1 1/2 cups granulated sugar + 3 Tbsp for the top
  • 2 Eggs
  • 1 Tbsp juice from a lemon + (1-2 Tbsp for the glaze)
  • 1 1/2 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 Tbsp lemon Zest (1 Lemon)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
For The Glaze
  • 1/2 cup powdered sugar
  • 1-2 Tbsp juice from a lemon
  • 3-4 Tbsp Milk

Instructions

  • Preheat oven to 350 Degrees F
  • Grease a 9×13 dish with baking spray, or you can use my cake release recipe
  • Using your stand mixer or an electric mixer, mix butter and sugar until well combined
  • Mix in the eggs, vanilla and lemon juice
  • In a separate bowl, mix together the dry ingredients; Flour, baking powder, salt and the lemon zest

Slowly pour incorporate the flour mixture into the bowl with the wet ingredients

  • Press the dough into the 9×13 baking dish
  • Top with 3 tbsp of sugar
  • Bake for 22-25 minutes
  • For the glaze, mix together the powdered sugar, and lemon juice.
  • Slowly mix in the milk until you get the consistency you desire. More milk for a thinner glaze, less for thicker

  • Wait for the cookies to cool before drizzling the glaze over top. You can glaze the whole dish or individual pieces, whatever you like!
  • Enjoy!

There you have it! Lemon Sugar Cookie Bars (Say that fast 3 times!) They are delicious and one of my absolute favorites!

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Oatmeal Cookies

We are officially in the midst of the Coronavirus Pandemic and I am going crazy in my house. It hasn’t even been a week!! I am working from home and trying to educate my young children – the struggle is real. With that said, we needed some cookies, and the grocery stores are out of everything – like for real…so we baked!! Oatmeal cookies for the win!

We decided that these oatmeal cookies were the way to go, (since we had all the ingredients in the cupboard) and let me tell you, they didn’t disappoint! Nothing fancy here, we didn’t put anything in them, no raisins, no cherries, and no chocolate chips and they were delicious. Instead, we made them into oatmeal cream sandwich cookies, with cinnamon frosting. Yum!!

There are two ways you can do the cinnamon frosting. 1. Homemade, Click HERE for my Cinnamon Buttercream or 2. From a can. Just mix some ground cinnamon with a can of store bought vanilla frosting. Genius!! If you really want to know, we went with the store bought frosting since my kids wanted these cookies immediately! 🙂

I can assure you that these are easy! They only take 8-10 minutes to bake and once you whip up the batter, you will have cookies in no time.

If you so desire, you can do different add-ins like raisins, dried cherries, and chocolate chips. I like to eat these cookies crumbled over vanilla ice cream!!! It’s seriously so good!

Here Is What You Need

Cookies:

  • 1 cup unsalted butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups Oats

Filling:

Instructions

  • Preheat oven to 350°F and line your cookie sheets with parchment paper. If you don’t have parchment paper you can spray the pan
  • Cream together butter and sugars in your stand mixer with the paddle attachment or with your hand mixer.
  • Add in eggs and vanilla and mix until combined.

  • In a different medium bowl, whisk together the flour, baking soda, cinnamon and salt.
  • Add the flour mixture slowly into the wet ingredients until combined.
  • Add in the oats and mix until incorporated.
  • Roll cookies either by hand or with two spoons into the size desired. These cookies do spread while baking.
  • Bake smaller cookies for 8-10 minutes
  • Bake larger cookies for 10-12 minutes
  • Let them sit on the cookie sheet for 2-4 minutes before transferring to wire rack.
  • Let Cool on wire rack
  • Mix together the frosting and the cinnamon in a bowl
  • Once cooled, frost one side of the cookie, but not all the way to the edge. Sandwich together with another cookie.
  • Store in an air tight container so they do not get stale!
  • Enjoy!!

I Hope You Enjoy These Cookies!

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Chocolate Chip Cookie Cupcakes

Chocolate Chip Cookie Cupcakes are easy and a great alternative to a regular cupcake! Perfect for parties big or small.

You do not need a lot of ingredients, which is nice, because these use a box of cake mix in the batter! They are part cookie and part cupcake!

The best thing about Chocolate Chip Cookie Cupcakes is that you can top them however you want. There are so many variations.

Different Mix-In’s

  • M&M’s
  • Chocolate Chips
  • Butterscotch Chips
  • White Chocolate Chips
  • Marshmallows
  • Sprinkles

Different Toppings

  • Ice Cream
  • Frosting
  • Whipped Cream
  • Chocolate Sauce
  • Strawberry Sauce
  • Caramel Sauce
  • Sprinkles
  • Cherry on top!

Those are just a few ideas, get creative!

Here is what you need for the recipe:

  • 1 Box of yellow cake mix
  • 1 egg
  • 1/3 cup of heavy whipping cream or milk
  • 1/4 cup of canola oil
  • 1 cup chocolate chips (or other mix-in’s you want)

Instructions:

  • Heat the oven to 350 degrees F
  • Mix together the cake mix, egg, oil, and cream in a bowl with a hand mixer or stand mixer
  • Add in the chocolate chips, stir until well combined
  • Prepare muffin tins with 24 muffin papers
  • Evenly distribute the batter among the 24 cupcake papers
  • Bake 18 minutes
  • Let cool
  • Remove the cupcake paper
  • Serve with desired toppings!

These were so so so delicious! I served them for my son’s birthday and the adults and the kids all loved them! It’s a good alternative to a normal cupcake! It was also very last minute, and they were so quick and easy to make. I had all of the ingredients in my pantry, so it was a win-win!

I hope you enjoy these Chocolate Chip Cookie Cupcakes!

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Royal Icing

Royal icing can be intimidating, however is actually quite easy to make! We have a family tradition of making Christmas cookies every year, and a sugar cookie is not the same without icing on the top! Growing up we would always just mix together milk, powdered sugar and vanilla, very basic and no real formula to that, yet still delicious! I was looking for something less runny and something you can actually design with! So here with are with the Royal Icing, perfect for sugar cookies!

Now, I definitely always have to level set my expectations when it comes to cookie decorating. I always see these beautifully decorated cookies on Pinterest that are literally perfection…however with two children, ages 5 and 7, that is not going to happen. Even with my leveled expectations I am always a little shocked at the mess. You’ll find icing in places you cannot imagine, and sprinkles everywhere. You may find sprinkles for weeks. However, depending on your patience you can make some pretty awesome cookies and will surprise yourself!

I then remind myself. Take a step back and look around. My kids are having fun, they are being creative and we are together as a family, making holiday traditions. It’s times like these that we cherish and they will remember forever. The mess can always be cleaned up!

Now for the Royal Icing – This is to outline the cookies…

This recipe makes a lot of icing. You can easily frost 40 cookies…

  • 1/2 Cup of Meringue Powder (I used Wilton)
  • 1 Cup of Water; minus 1 Tbsp
  • 2 lbs of powdered sugar (usually its one bag)

Instructions

  • In your stand mixer, put in the Meringue Powder
  • Add in the water, mix until frothy
  • Slowly add in the powdered sugar. Once its all in the bowl, mix on medium for 4-5 minutes. It should form a stiff peak. Once its the right consistency you can separate out into bowls to add the food coloring
  • Put your icing in piping bags! Make sure to put a rubber band around the top so the icing doesn’t come out the wrong end of the bag
  • TIP – When the icing is not in use cover with plastic wrap because it will dry out fast
  • I used Wilton tip #2 and #3 for the outline

Once your cookies are outlined thin it out a bit with water to “flood” the cookies. I would add a tablespoon at a time. To know if your icing is the right consistency to fill in, take a spoon of your icing and let it drip back into the bowl. Count to 15 seconds and if the line goes away at 15 seconds then it is good to go!

Here is the recipes for both the Royal Icing, as well as my Grandmother’s Sugar Cookie recipe from the 1940’s! Yes, a recipe worth holding on to! Something I have cherished my whole life and have passed on to my children!

I hope your kitchen is as messy as mine when you are all done, that’s the sign of a good time 🙂

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Here are some other posts your might enjoy

If you are looking for baking supplies, check out the Prepared Pantry! I just discovered this site and I am very excited for my order to arrive! There are lots of great ingredients you can get as well as baking tools!

Perfect Sugar Cookie Recipe from the 1940’s

This sugar cookie recipe is very special to me, because it was my grandmother’s recipe. She clipped it out of a newspaper sometime in the 1940’s. It was re-written on a piece of paper, which I still have, stains and all!

Everyone needs a basic sugar cookie recipe! Growing up it was always a tradition to make these sugar cookies for Christmas with my mom. I have carried this tradition on with my kids now too! I can remember as a kid always eating these while frosting them. I couldn’t resist. My kids do the very same thing! Frost one, eat one, frost one, eat one! Lol! These sugar cookies are the best! Let’s be honest, we need to continue to pass along recipes from the past when we can. These cookies are made with love!

This recipe makes a lot of cookies! You could cut it in half, thirds or make the whole thing and freeze some fully baked cookies for later. Bake these right, and they are soft and oh so delicious! Depending on the size of the cookie they will need to bake at different times. The bite size cookies can really bake in 4-5 minutes and the larger cookies are done in about six minutes. I like them a little brown on the bottom, but not on the top. Underdone is better than overdone!

You are definitely going to need a stand mixer for this recipe. There is a lot of flour and you have to add it slowly while the dough is mixing.

Sugar Cookie Recipe

  • 1 1/2 cups Shortening (I use Spectrum because it is soy free!)
  • 3 Cups sugar
  • 3 Eggs
  • 1 Cup milk
  • 3 tsp vanilla
  • 8 1/4 cup flour
  • 1 1/2 tsp cream of tarter
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt

Instructions

  • Heat oven to 400 degrees F
  • Blend shortening, sugar, eggs, milk and vanilla
  • In a separate bowl, mix together dry ingredients
  • Slowly add in the flour mixture into the wet ingredients until well incorporated
  • Once it’s mixed, put in the refrigerator for 15+ minutes until chilled
  • On a well floured counter roll out dough 1/8th of an inch thick
  • Bake 5-7 minutes
  • Let fully cool before frosting

These cookies are so good! I hope you enjoy them 🙂

Chocolate Chip Cookie Bars

I love chocolate chip cookies, and better yet chocolate chip cookie bars! And because of my allergies, I always have to make them from scratch. That is one of the reasons I got into baking.

These Chocolate Chip cookie bars are a mix between a cookie, a cake and a a blondie. They are chewy, a little cake like, but not too crumbly. In addition this recipe is fun and easy and can be changed up with different toppings. You can add sprinkles, any kind of baking chip and you can change up the cake mix! These are delicious served with Ice cream as well!

What’s in them?

  • 1 box of cake mix – I chose Betty Crocker French Vanilla
  • 1/4 Cup of canola oil
  • 1 Large egg
  • 1/3 cup milk
  • 1/2 Cup white chocolate chips (I use Tollhouse Simply Delicious – They are soy free!)
  • 1/2 Cup semi-sweet chocolate chips (I use Tollhouse Simply Delicious – They are soy free!)
  • Chocolate Buttercream – Click here for my recipe!

Suggestions to change it up!

  • Use Butterscotch chips
  • Mint Chocolate Chips
  • M&M’s
  • Break up pieces of candy like Butterfingers, Reese’s Peanut Butter Cups
  • Add in Marshallow fluff and swirl it around
  • Use Chocolate Cake Mix
  • Use Cherry Chip Cake Mix
  • Serve with ice cream!
  • The possibilities are endless!!!

How to Make it

  • Mix together the cake mix, egg, vanilla, and milk
  • The batter will appear thick and almost sticky, but that is okay. If you need to add more milk you can
  • Add in your chocolate chips
  • Grease a 11×9 baking dish with a baking spray or my Cake Pan Release (Soy Free!)
  • Bake at 350 degrees for 25 minutes
  • Let cool completely before frosting – or you can eat without frosting!
  • You can top with any type of frosting. I chose Easy Chocolate Buttercream and topped with sprinkles! Delicious!!

These Chocolate Chip Cookies Bars are great for any type of occasion – Birthday parties, Holiday occasions or just because you want a chocolate chip cookie! I love them because they are quick and easy, and they get eaten up fast.

Here are some other Fun and Frosted Recipes

Here are some other great recipes from Fun and Frosted you will be sure to enjoy. I invite you to comment on my site if you have tried these!

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Chocolate Chip Cookies Bars is a recipe derived from Sally’s Baking Addiction

Halloween Cookie Cake

I am so excited for Halloween this year! The weather is cool, but not too cold and the leaves are starting to turn. My house is fully decorated and ready to go for Halloween. I absolutely love this time of year; being in the kitchen baking, with a scented candle. It just feels like fall.

Sometimes I get in the mood for a fresh baked chocolate chip cookie and I can’t get it out of my mind! So I decided I am going to make a HUGE chocolate chip cookie, and then make it look like a Jack-o-lantern!! My kids loved the idea and it was so simple and easy to make.

Allergy Friendly

I have a soy, peanut and tree nut allergy. It stinks, right? I am pretty used to it by now and can get around it most of the time without being frustrated with it. You kind of just learn to deal with it. The good news is, there is an increased awareness of food allergies these days and companies are getting more allergy friendly as well. I always use Enjoy Life chocolate chips when baking. People can never tell the difference when I give them baked goods. The ingredients are Cane Sugar, Unsweetened chocolate and Cocoa Butter. They are free from:

  • Gluten
  • Wheat
  • Peanuts
  • Tree Nuts
  • Dairy
  • Casein
  • Soy
  • Egg
  • Sesame
  • and a few others

Ingredients

  • 12 Tablespoons (1.5 sticks) of Salted Butter at room temperature
  • 1 Cup white Sugar
  • 3/4 Cup light brown sugar
  • 2 Teaspoons Pure Vanilla (I always buy my Vanilla at Costco. For a big bottle it’s the best deal in town, since the cost of Vanilla went way up)
  • 2 Eggs
  • 3 Cups All Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 1/12 Cups Chocolate Chips ( I use “>Betty Crocker Rich & Creamy Vanilla Frosting
  • 1 Can of “>Wilton Orange Gel Food coloring

Tools Needed

Instructions

  • Cream together the butter and the sugars
  • add in the Eggs and vanilla, mix well but don’t over-beat
  • Mix together the flour, baking soda and salt in a different bowl and then slowly incorporate them into the other mixture
  • Add in the chocolate chips until mixed in
  • Put the dough in the greased pan and press down with spatula and/or spoon to get it evenly spread throughout the pan (see video below)
  • Bake for 18-20 Minutes
  • Let cool in the pan for at least 10 minutes then transfer to a cooling rack
  • Let completely cool before you frost

Now For The Frosting…

  • Fill the