No-Bake Deconstructed Peanut Butter Cup Cheesecake

You guys, I am so very excited about this. It’s definitely not healthy at all, but if you need a nice delectable dessert for a dinner party… or to eat all by yourself… this is where it’s at. At least, as long as you like chocolate and peanut butter and cheesecake.

Best part? It’s EASY. Traditional cheesecake is normally pretty tricky (having to bake it in a water bath and getting all those air bubbles out and having it just the right consistency… it’s tedious business!) but this one is NO BAKE and NO STRESS!

No Bake PB Cup Cheesecake

You’ll use the same cheesecake base for both flavors, so you can make that all in one batch. Using a stand mixer, beat together 1 cup of sour cream and 16 ounces (that’s two 8 oz blocks) of softened cream cheese until they are beginning to stick together, then add 1/4 cup of sugar and 1 tsp of vanilla. Beat this on high speed until it’s well combined and there are very few lumps left. Turn the mixer down to medium-high and then slowly pour in one (14oz) can of sweetened condensed milk.

MAKE OR BREAK TIP: Scrape down the sides of the bowl with a spatula routinely throughout the mixing process!

Once this is all mixed together, ta-da, you have a basic vanilla cheesecake batter!

No Bake PB Cup Cheesecake

Now comes the fun part. Pour half of the batter out into a medium mixing bowl and set that aside. Then, to the batter remaining in the stand mixer bowl, mix in 3/4 cup of creamy peanut butter to make the peanut butter flavored half of the batter.

Then, melt a cup and a half of milk chocolate chips (I usually do 30 seconds in the microwave, stir them, and then an additional 30 seconds) and then fold the melted chocolate into the reserved batter in the other bowl to make your chocolate half of the batter.

Using a table spoon, evenly divide the peanut butter batter between 8 single serving dessert dishes.

No Bake PB Cup Cheesecake

Then, on top, evenly divide the chocolate batter. Use your spoon to smooth it out to the edges.

No Bake PB Cup Cheesecake

Cover, and put in the fridge to set for at least 2 to 3 hours.

When you’re ready to serve them, you can make the graham cracker topping! Just melt 2 tablespoons of butter in a small bowl, and then add 5 sheets of crushed graham crackers (that’s 10 squares) and a table spoon of sugar. Stir it all together before topping the cheesecakes.

No Bake PB Cup Cheesecake

MAKE OR BREAK TIP: Crushing them by hand is best, because then you’ll get a lot of different sized pieces!

Once the cheesecakes are topped, serve & enjoy them right away!

No Bake PB Cup Cheesecake

This dessert is sure to please all tastes and ages! It’s classy enough for adults, but sweet and fun enough for kids. Honestly, the kind of dish you serve it in is really all you need to determine how fancy (or not!) this is!

Full Recipe:

No-Bake Deconstructed Peanut Butter Cup Cheesecake

Yield: 8 servings

Ingredients:

1 cup sour cream
16 ounces softened cream cheese
1/4 cup white sugar
1 tbsp vanilla
1 (14oz) can sweetened condensed milk

3/4 cup creamy peanut butter
1 & 1/2 cups milk chocolate chips, melted

5 sheets (10 squares) graham crackers, crumbled by hand
2 tbsp melted butter
1 tbsp white sugar

Process:

1) In a stand mixer, combine sour cream and cream cheese until just starting to combine together, then turn mixer up to high and add in sugar and vanilla. Mix until well blended, with almost no lumps left. (Make sure to scrape down sides of bowl occasionally.)

2) Turn mixer down to medium-high and slowly pour in condensed milk. Allow to mix until fully combined.

3) Pour half the batter into a medium mixing bowl and set aside.

4) Add peanut butter to batter still in stand-mixer bowl and beat in until combined. Evenly divide peanut butter batter between 8 dessert dishes.

5) Fold in melted chocolate to reserved batter, and then divide on top of the peanut butter batter in the dishes.

6) Cover and refrigerate for 2 to 3 hours to set.

7) When ready to serve, combine melted butter, graham cracker crumbles, and sugar in a small bowl. Sprinkle graham cracker topping on top of each mini cheesecake before serving.

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Chocolate Chip Cranberry Cookie Bars

In my neck of the woods, it snowed ten inches yesterday. Naturally, there’s only one thing to do when the flakes are falling down from the sky at such a steady pace… Bake! I created these beauties yesterday afternoon as an idea for a super versatile dessert – whether giving to your kids in a bagged lunch, serving at a party, or just having on hand around the house when your sweet tooth comes knocking!

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This recipe turned out perfectly to make 8 bars, but feel free to double it to make more!

Start by pre-heating your oven to 375 degrees and spraying mini loaf pans with cooking spray. I have a nifty set of 8 that are all connected, kind of like this one.

Like most cookies, these start by prepping dry and wet ingredients separately. In a medium bowl, combine 1 and 1/4 cup flour, 1/2 tsp baking soda, and 1 tsp salt. Then, in a stand mixer bowl, cream together 1 stick of softened butter, 1/2 cup white sugar, 1/4 cup brown sugar, and 1 tsp vanilla.

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MAKE OR BREAK TIP: Remember that “creaming” together butter and sugar should be done at a high speed for at least two minutes! Start at a low speed to get things starting to break down, and then kick it up to medium-high until the mixture is smooth.

Scrape down the sides of the bowl and then beat in one egg. Reduce the mixer speed to “stir” and slowly combine in the flour mixture. You’ll probably need to use a spatula at the end to fold in the last bit of flour and make the dough into a nice ball.

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Fold in a heavy 1/2 cup each of dark chocolate chips and dried cranberries until they are distributed throughout the dough. Divide the dough evenly between 8 mini loaf pans and then bake at 375 for 15-18 minutes or until golden brown.

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Once they come out of the oven, allow to cool in the pan for a minute or two before using a metal spatula to help remove them cleanly from the pan. Place them on a wire rack to cool completely… but feel free to enjoy while they are still warm!

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These are perfectly sweet, so one bar should be plenty enough for one person! You may want to cut them in half for the kiddos.

Oh, and you’ll DEFINITELY want to serve these with some cold milk!

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Hopefully you’ll enjoy them as much as my house did – 24 hours later, they are already gone!!

Full Recipe:

Chocolate Chip Cranberry Cookie Bars

Yield: 8 bars

Ingredients:

1 & 1/4 cup flour
1/2 tsp baking soda
1 tsp salt
1 stick butter, softened
1/2 cup white sugar
1/4 cup brown sugar
1 tsp vanilla
1 egg
Heavy 1/2 cup dark chocolate chips
Heavy 1/2 cup dried cranberries

Process:

1) Preheat oven to 375 and spray 8 mini loaf pans with cooking spray.

2) In medium bowl, combine flour, baking soda, and salt.

3) In bowl of a stand mixer, cream together butter, white sugar, brown sugar, and vanilla on with paddle attachment medium-high speed until smooth and creamy.

4) Scrape down sides of the bowl and then beat in one egg to butter and sugar.

5) Reduce mixer speed to “stir” and slowly combine in flour mixture a little at a time. Turn off the mixer and remove paddle to allow you to fold in the last bit of flour by hand at the end and create a neat dough ball.

6) Fold in chocolate chips and cranberries until well distributed throughout the dough.

7) Divide batter evenly between 8 mini loaf pans and bake at 375 for 15-18 minutes or until golden brown. Cool in pan slightly before using a metal spatula to remove to a wire rack to cool completely.

*Valentine’s Week* Chocolate Parfait with Rum Whipped Cream

Happy Valentine’s Week! This week is dedicated to decadence and romance, since Valentine’s Day is this Friday! These recipes are of course good the rest of the year, too – but for a day that practically worships chocolate, I’m focusing on that delightful sweet dessert ingredient all week!

I’m kicking things off with a recipe that can actually prove to be very versatile, as the two components of the recipe (the chocolate cake and the whipped cream) can be used by themselves elsewhere, or together in other combinations than what I’ve given here.

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I truly feel like I’ve stumbled onto a gold mine with this mini chocolate cake recipe. It’s just enough batter for two light, fluffy, and moist cupcakes – and it’s decadently dark and rich!

Start by preheating your oven to 350 degrees and putting two cupcake liners in a cupcake pan. Melt 2 tablespoons of butter in the microwave for 30 seconds and set aside to cool.

In a small bowl, combine 1/4 cup flour, 2 tablespoons cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.

In a medium mixing bowl, whisk together 1 egg, 1/4 cup sugar, 1 teaspoon vanilla, and 1/4 cup milk. Slowly pour in melted butter, whisking steadily while you’re pouring. Once this is combined, switch to a wooden spoon or spatula and stir in your flour mixture to the wet ingredients. Once it’s combined, pour into the two cupcake liners.

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If you’re like me and can’t resist having a bit of the batter while you’re mixing, it should fit nicely into two cups. If you do have a little extra, then just bake three cupcakes instead of two!

Bake them for 12-15 minutes or until a toothpick inserted in the center comes out clean.

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Allow to cool for 5 minutes in the pan and then transfer to a rack to cool completely.

Once they have cooled, take a serrated knife (a steak knife works great) and slice each cupcake into 3 even layers.

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Place the layers on a dish lined with parchment paper and pop them in the freezer, along with your stand-mixer mixing bowl and whisk attachment, for ten minutes or so.

Once your bowl and whisk are chilled, attach them to your stand mixer and a 1/2 cup of chilled heavy cream, 1 teaspoon vanilla, and one tablespoon of RumChata (or another favorite rum). Beat this on a high speed for a minute or so, then add 1/3 cup powdered sugar and continue to beat on high until stiff peaks form.

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Once the whipped cream is done, you’re ready to assemble! Make sure your glasses are wide enough to accommodate the width of your sliced cupcakes. Start with the whipped cream, add a layer of cake, and then topped with whipped cream. Continue until both glasses have 3 cake layers with whipped cream at the bottom and the top. Serve immediately, or keep refrigerated until you’re ready to serve!

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If you don’t wan’t to be so fancy, you could also just make the cupcakes and frost them with the whipped cream, or even pipe the whipped cream inside them!

*You could also make chocolate whipped cream by swapping out the rum for chocolate liqueur and adding 2 tablespoons of cocoa powder to the powdered sugar!

Full Recipe:

Chocolate Parfait with Rum Whipped Cream

Yield: Two parfaits

Ingredients:

Chocolate Cupcakes:
2 tbsp butter
1/4 cup flour
2 tbsp cocoa powder
1 tsp baking powder
1/4 tsp salt
1 egg
1/4 cup sugar
1/4 cup milk
1 tsp vanilla

Whipped Cream:
1/2 cup heavy whipping cream
1 tbsp RumChata
1 tsp vanilla
1/3 cup powdered sugar

Process:

1) Preheat the oven to 350 degrees. Line a cupcake pan with two cupcake paper liners.

2) Melt butter in the microwave for 30 seconds. Set aside to cool.

3) In a small bowl, combine flour, cocoa powder, baking powder, and salt. Set aside.

4) In a medium mixing bowl, whisk together egg, sugar, milk, and vanilla. Slowly pour in butter, while whisking continuously.

5) Once wet ingredients are combined, switch to a wooden spoon or spatula and stir in flour mixture to wet ingredients.

6) Pour finished batter into prepared baking pan and bake for 12-15 minutes or until toothpick inserted in center comes out clean.

7) Cool in pan for 5 minutes and then move to a wire rack to cool completely.

8) Once the cupcakes are cooled, cut them with a serrated knife into 3 layers each and place them on a parchment paper lined dish in the freezer, along with your stand mixer’s bowl and whisk attachment, for 10 minutes.

9) After the 10 minutes has passed, attach the bowl and whisk to the stand mixer and beat heavy cream, RumChata, and vanilla on high for about a minute, then add powdered sugar and continue to beat on high until stiff peaks form.

10) Layer whipped cream and cake layers in parfait glasses, so there is whipped cream on the bottom, top, and between each cake layer. Serve immediately, or refrigerate until ready to serve.

Chocolate Covered Cherry Milkshake

Happy Friday! This delightful little treat has all the goodness of a sweet shop ice cream sundae blended into a portable shake! Even better, it’s very easy to make this either alcoholic or virgin!

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All you have to do is combine 2 (hefty) scoops of chocolate ice cream, about 1/3 cup of frozen cherries, and 1/2 cup of milk in a blender and blend until smooth! It’s that simple! (For a thicker shake, use less milk.)

If you’d like to make it alcoholic, reduce milk to 1/3 cup and add 1 ounce of cherry rum (or vodka) and 1 ounce of creme de cacao!

That’s it! Enjoy!

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Handheld Apple Pies

Believe it or not, I grew up hating apple pie. Yes, I know, I was a horrible child and clearly not a natural born American. After all, there’s nothing more American than apple pie, right?

Eventually, I had a slice of my grandmother’s apple pie with a big dollop of vanilla ice cream. And let me tell you, that was a tiny little piece of heaven, right there on a plate. I’ve been an apple pie lover ever since, but quite frankly, pie is pretty difficult to make from scratch, particularly the crust. I mean pie crust is like an art in itself.

The other night I really was feeling like having some apple pie. It was too much work to do myself, going to the store and buying the frozen kind and baking it would take too long (plus not be as good as grandma’s!), and I certainly wasn’t going to call my grandma into the kitchen to make me one. And then I got this brilliant idea to make small, hand-held apple pies… with crust that was already pre-made.

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I’m a huge fan of any kind of pre-made dough products – mainly because it means I have to do a lot less work, but also because they are so versatile. Puff pasty, pizza dough, biscuits, but especially: crescent rolls. You can roll those babies up to make just about anything. In this case, I repurposed them entirely and didn’t roll them up at all, but made them into little pockets of deliciousness.

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So, if the idea of apple pie is daunting but you just can’t shake that sweet apple-y craving, give these a try!

Start by preheating your oven to 375 degrees and line a baking sheet with nonstick foil. Dice up a medium sized apple (granny smith is best for apple pie!) and set it aside.

In a medium saucepan over medium-low heat, melt two tablespoons of butter, add in vanilla (1 tsp) and then add the apples to it, stirring to coat.

Apples in pan

To this, add brown sugar (1/2 cup), cinnamon (1 tsp), and salt (maybe 1/4 tsp or so). Stir until all the apples are coated and it has started to bubble.

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Leave that alone for a little bit and get to work on your crust.

Open the package of crescent dough and flatten out the rectangles. Don’t separate them into the triangles that make crescents!

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MAKE OR BREAK TIP: Use your fingers to pinch together the diagonal gap so that the dough doesn’t separate in the oven.

Once the apples have started to become soft, maybe 5-8 minutes or so, remove them from the heat and spoon them onto one half of each of your rectangles, leaving room around the edges to seal it shut. A small to medium apple should be just enough for four, but use your judgement to make sure they aren’t overfull.

Apples on dough

Fold the dough over and use your fingers to seal up the edges by pinching them together.

Folded dough

MAKE OR BREAK TIP: To give them that true, golden, fresh-from-the-bakery look, brush them lightly with beaten egg and sprinkle white sugar on top just before putting them in the oven.

Egg wash

Bake for 12 minutes or until they are golden brown!

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It’s like making hot pockets at home, except they are sweet, and don’t have nearly as many preservatives, and are far more satisfying!

Finished Dish 4

Full Recipe:

Handheld Apple Pies

Yield: 4 Mini Pies

Ingredients:

1 package pre-made crescent dough
1 small/medium granny smith apple
2 tbsp butter
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
1 egg, beaten, for eggwash
White sugar, for sprinkling

Process:

1) Preheat oven to 375 degrees and line a baking sheet with nonstick foil.

2) Dice apple; set aside. Melt butter in a saucepan over medium-low heat, add vanilla, and then stir in apples.

3) Once apples are coated with butter/vanilla, stir in sugar, cinnamon, and salt. Stir to coat and let simmer for 5-8 minutes.

4) Unroll the crescent dough, leaving it in rectangles, and flatten them out on prepared baking sheet. Pinch the diagonal gap closed to avoid separation when baking.

5) Spoon cooked apples onto one half of each dough rectangle, leaving room to fold it over and seat shut.

6) Fold over the empty half of each rectangle onto the apples and use your fingers to pinch the edges shut.

7) Brush each pie lightly with beaten egg and then sprinkle with white sugar.

8) Bake for 12 minutes or until golden brown and firm to the touch. Serve immediately.

Butterscotch Chocolate Chip Cookies

Hi! Welcome to Sweet, Spicy & Neat! I’ve been meaning to get a cooking blog together for a while now, and since the entire upper right quarter of the United States is currently covered in snow that rendered most productivity today absolutely impossible, I decided there was no better day than today to start!

In keeping with the snowed in theme, there’s not much better to do on a snow day than bake cookies! So, what a perfect place to begin – a fun, sweet twist on an old classic that everyone loves: Butterscotch Chocolate Chip Cookies.

Now, my cookies have long been lauded as the best among my friends and family (I’ve even turned folks against their own mom’s cookies!) but they aren’t the best because of a magical cooking fairy that sprinkles twinkle dust on my pans. No, no, it’s tried and true tips and tricks that are easy to overlook, but believe me, they make ALL the difference. I have several favorite “weapons” in the kitchen, and there are quite a few of them in this post alone!

So, let’s get to the baking, shall we? These cookies are a nice twist on the classic chocolate chip “drop” cookie, and are especially good for those with a strong sweet tooth!

Go ahead and start off by getting your oven preheated to 375 degrees and lining a couple of baking sheets with parchment paper. The parchment paper isn’t ABSOLUTELY necessary, but it really makes clean up SO much easier, and the cookies come off the pan with no effort! But, if you don’t have parchment paper on hand, go ahead and use non-stick baking sheets and do NOT grease them with anything!

Next, mix up your dry ingredients in a medium size bowl.

Flour Mixture

It’s mostly just flour (2 1/4 cups) but you’ll also need to add a teaspoon of baking soda and a teaspoon of salt.

Baking Soda

Set this aside and then get out your stand mixer and use the bowl of that for your wet ingredients. (If you don’t have a stand mixer, you’ll have to use a hand mixer and a large mixing bowl. Also, if you don’t have a stand mixer, buy one as soon as possible or ask for one for the next available gift giving holiday, because they are worth absolutely every penny, and you’ll see me use it a lot!) The wet ingredients begins with two sticks of softened unsalted butter and a cup of brown sugar with a 1/2 cup of white granulated sugar.

MAKE OR BREAK TIP: It is imperative that the butter be “soft” or room temperature – NOT melted! More on why in a bit. I find that two sticks of butter in the microwave for 25-30 seconds usually does the trick to make it soft enough, if you didn’t have the time to leave the butter on the counter for a couple of hours.

To measure out my sugar, I use one of my favorite kitchen tools ever, my Pyrex glass measuring cup. I think I use this probably at least once a day, every day, for all kinds of cooking and baking. The brown sugar has to be “packed” down (in order to make sure you’re getting a full cup of it, since brown sugar tends to be sticky and airy!) so I pack the cup of brown sugar in the bottom and then add the white sugar on top until it reaches the 1 1/2 cup mark.

Sugar

Put your softened butter and both sugars in the mixing bowl. If you’re using a stand mixer, make sure you use the paddle attachment for mixing! It looks like this:

Paddle Attachment

Mix this for about 15 seconds or so on the lowest setting (usually called “Stir” on a stand mixer), then for another fifteen seconds on the next highest speed, and then finally kick it up to medium for 2-3 minutes.

MAKE OR BREAK TIP: Why mix the butter and sugar so long? It’s called “creaming.” Allowing the butter and sugar to “cream” together takes a bit of time, but it makes sure they are one cohesive unit, and makes ALL the difference to the softness and chewiness of your cookies in the end! This is why your butter has to be soft, and not melted, because it’s impossible to cream butter that’s in a liquid state!

In the final stages of creaming together the butter and sugar, you can add 2 teaspoons of pure vanilla extract.

Vanilla

Vanilla is another one of my secret kitchen weapons!

MAKE OR BREAK TIP: I cannot possibly stress enough how important it is to use PURE vanilla extract. If it says “imitation” anywhere on the bottle, throw it away and buy the good stuff! Vanilla is one of those places where substituting in the fake stuff simply cannot be done if you want really good food. This gigantic bottle was only $7.00 at BJ’s, so don’t try and tell me it’s too expensive!

Once you’ve got the butter, sugar, and vanilla all blended together, STOP and scrape off the paddle and the sides of the bowl!

Paddle

Use a rubber spatula for this – it’s the only way to cleanly scrape everything off and get all the way to the bottom of the bowl!

Spatula

MAKE OR BREAK TIP: Stopping to scrape off the bowl may seem unnecessary, but it’s so important for ensuring everything blends together properly! Trust me, it’s worth the extra 30 seconds to do!

Once you’ve scraped off the bowl it’s time to add your binding agent. This recipe uses two eggs, but you can check out the bottom of this post for an amazing egg substitution in a variation I’ll give at the end!

Add the eggs one at a time, blending them in after each addition.

Add Eggs

Once the eggs are blended in, STOP again and scrape the paddle and bowl!!

Now that all your wet ingredients are blended and your dry ingredients are combined, it’s time to put them together! Grab your set-aside bowl of flour mixture and turn the stand mixer to “stir.” (For those of you using a regular hand mixer, unfortunately this is where you and the mixer must separate and you’ll have to do this part by hand with a wooden spoon.) Slowly add the flour mixture to the wet ingredients, allowing the flour to be totally mixed in before adding more.

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This will take a little bit of time, but you have to add it little by little or else you’ll have flour everywhere and the dough will seize up!

Once all the flour is mixed in, it’s time for the best part… the chocolate chips! What makes these cookies so unique and sweet is the blend of chips that I chose to use. You can stick to my version, or use your own combination. (The classic recipe calls for all dark chocolate chips, but be creative!)

I used my handy dandy Pyrex cup again and filled it to the brim with dark, milk, and butterscotch chips.

Chips

I tried to divide it evenly into thirds, but a little more one way or the other won’t hurt! As long as it ends up being a bit more than 2 cups worth.

Take the paddle attachment off the mixer (we can’t use it to mix the chips in, as the dough becomes too stiff) and set it aside. And try not to lick it clean. I dare you. Then dump that whole glass of chips into the batter and fold them in with a strong wooden spoon.

Add Chips

This will take a bit of elbow grease, but when you’re done, the chips should be evenly distributed through the dough and it’ll look like this:

Finished Dough

It’s handy to leave the bowl attached to the stand mixer for this, as it helpfully holds the bowl in place while you stir!

By now your oven should have fully preheated, so go ahead and drop the cookies onto your baking sheets with a mini ice cream scoop (1-inch diameter). If you don’t have one, use a teaspoon, but I’m telling you, that little scoop is awesome for making sure all your cookies are the same size. You can get them from around $12-20 depending on where you look.

Mini Scoop

Drop the balls of dough about 2 inches apart from each other on the baking sheets. I can usually fit 13 comfortably on a 17×11 baking sheet, or 8 on a 15×10 baking sheet.

13 cookies

8 cookies

Bake them for 8-10 minutes or until the bottoms are golden brown. Remove them from the oven and allow them to cool on the baking sheet for a few minutes.

On cookie sheet

Then, transfer them to a wire cooling rack to cool completely. And try not to eat them all in one sitting.

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Warning: Making these in a house with children may cause unwanted flooding of young ones into your kitchen. Proceed with caution.

Cookie Rack 2

For those who patiently waited for the egg substitute version I promised, try this out: Instead of two eggs, use 1/2 cup of pumpkin puree. (NOT pumpkin pie mix! Make sure the can says 100% pure pumpkin.) It doesn’t alter the flavor too much to just use the pumpkin puree, so if you really want to give them a pumpkin kick, add 2 tablespoons of pumpkin spice syrup (I use Torani) and a teaspoon of pumpkin pie spice at the same time that you add the vanilla extract.

Full Recipe:

Butterscotch Chocolate Chip Cookies

Yield: About 60 cookies.

Ingredients:

2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt

2 sticks butter, softened
1 cup packed brown sugar
1/2 cup white granulated sugar
2 tsp vanilla extract
2 eggs

3/4 cup dark chocolate chips
3/4 cup milk chocolate chips
3/4 cup butterscotch chips

Process:

1) Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.

2) Combine flour, baking soda, and salt in medium bowl. Set aside.

3) Cream together softened butter and sugar using a stand mixer with paddle attachment. (“Stir” for 15 seconds, speed 1-2 for another 15 seconds, and then a medium speed for 2-3 minutes.)

4) Scrape off paddle and sides of the bowl, then blend in vanilla and eggs, one at a time, on medium speed.

5) Scrape off paddle and sides of the bowl again, then add in flour mixture little by little with the mixer on “stir” setting, allowing flour to completely blend in before each new addition.

6) Remove paddle attachment and add chocolate chips to dough, folding in with a wooden spoon.

7) Drop dough balls with a 1-inch ice cream scoop onto baking sheets, leaving about 2 inches of space between each one, and bake for 8-10 minutes or until bottoms of cookies are golden brown.

8) Allow to cool for a couple of minutes outside the oven on the baking sheet, and then transfer to a wire rack to cool completely. Store in an airtight container for up to a week. (If they last that long!)