Puffy frosted chocolate cake mix cookies

These are the exact opposite of my recently posted flatter than pancakes milk chocolate chip cookies. These chocolate cake mix cookies do not spread at all. If you want them flattened, you can do just that… put some flour on your fingers before doing so. πŸ™‚

These are super easy. Just a cake mix, melted butter, and eggs. I tossed in 1 cup of chocolate chips. I also frosted them. But you could sprinkle powdered sugar on top of warm cookies instead, if you prefer.

Preheat your oven to 350 degrees before baking so it cycles to the right temp. Don’t overcook these either. You do not want a dry cookie. They will continue to bake on the cookie sheet after removed from the oven.

  • Ingredients
  • 15.5 oz chocolate cake mix (i used devil’s food)
  • 5 tbs butter, melted
  • 2 eggs
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees for 20 minutes before baking. In a bowl, combine cake mix, melted butter and eggs. Stir in chips. Line a cookie sheet with parchment paper, scoop out 3 tbs of dough and form mounds. Stagger cookies on prepared sheet – a row of 2, a row of 1, a row of 2, a row of 1, a row of 2. You can fit 6 or 8 on a sheet, depending on the size of a sheet. Bake 10 to 14 minutes. You don’t want the bottoms too brown. Cookies will still continue to bake on sheet after removed from oven. Cool completely.

  • Frosting ingredients
  • 3 tbs butter softened
  • 3 tbs baking cocoa
  • 1 tbs corn syrup (or honey)
  • 1 cup powdered sugar
  • Milk

Directions – combine butter and cocoa. Add corn syrup. Mix in powdered sugR. Add milk, 1 tbs at a time, until you get the consistency you want. Frost cookies. Store in covered container.

Thank you so much for stopping by! I wish you a day filled with peace, happiness, and joy. Remember to be kind. We need more kindness!

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Very puffy triple chip cookies

As we enjoy another night of Stanley Cup playoff hockey, I decided to make some chocolate chip cookies. These are made with browned butter and 2 oz of cream cheese. The cream cheese helped them stay thick and they did not spread out at all. You can not taste the cream cheese at all! They stayed nice and puffy and are loaded with 3 kinds of chocolate chips.

A few notes – browned butter is super easy. Place the butter in a sauce pan, cook over low heat . A few minutes after it completely melts, brown specks will appear. Turn off the pan and pour butter in bowl. Let it cool for 30 minutes. Spoon your flour from your flour bag into your container so you get the right amount. And preheat your oven to 350 degrees for 20 minutes before baking so your oven cycles to the right temp.

1/2 cup butter

2 oz cream cheese (I used low fat)

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 yolk

2 tsp vanilla

2 1/4 cup flour (scooped from your flour bag into your measuring cup)

1 tbs cornstarch

1/2 tsp salt

1/2 tsp baking soda

2/3 cup white chocolate chips

2/3 cup milk chocolate chips

2/3 cup semisweet chocolate chips

3 kinds of chips!

Directions – place butter in a pan, cook over low-medium heat until there are small brown specks. Cool in a bowl for a half hour. (Otherwise, the chips may melt and you will have marble cookies). Preheat oven to 350 degrees for 20 minutes before baking. In a bowl, combine cooled butter, cream cheese, brown sugar and sugar. Add egg, yolk and vanilla. Blend in dry ingredients (you may need to use your hands and mix them like meatballs). Mix in chips. Scoop our 1/4 cups dough. Line a cookie sheet with nonstick baking liners. Stagger cookies on the sheet. Bake 10 to 12 minutes (no longer). Cool completely.

Thanks so much for stopping by today!!

Triple chip olive oil cookies

Another chocolate chip cookie recipe for you. These feature semisweet, white and milk chocolate chips. I used olive oil instead of butter.

Scoop your flour from your flour bag into your measuring cup so you get the right amount. Once you add the dry ingredients, you may want to use your hands to mix the dough. Also use your hands when you mix in the chips.

If you decide to chill the dough, I recommend scooping the mounds of dough out first. It will be difficult to scoop out chilled dough. I am a big believer in chilling cookie dough to keep cookies puffy.

  • Ingredients
  • 1/2 cup olive oil
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tbs water
  • 1 1/4 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/3 cup white chocolate chips
  • 1/3 cup semisweet chocolate chips
  • 1/3 cup milk chocolate chips

Directions – mix olive oil, sugar and brown sugar. Stir in egg, yolk and water. Blend in dry ingredients, using your hands. Mix in chips, using your hands. Scoop out 2 tbs of dough and form tall mounds. Chill. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheer with parchment paper. Bake 10 to 12 minutes (you will see golden patches on top). Store in covered container.

Perfectly puffy!

Thank you for stopping by!

Triple chip cookies

Triple chip cookies

I am absolutely delighted how these turned out. Huge mounds of puffy goodness. I do not like flat cookies! I am not quite sure why. These were a last minute request from Rob, so I used crisco, which I believe helped with the puffiness. I also made peanut butter cookies and those are not his bag, if you will, so I whipped up a few of these triple chip cookies, which we also call “the franks” because our friend Frank loves them!

Look at all those chips!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right tem (a tip from a Sears appliances tech – thanks Stanley for the invaluable advice). If you use butter instead of crisco, I recommend chilling the mounds of dough for a few hours or freeze them for 30 minutes to avoid them spreading too much.

This recipe made 8 good size cookies (I uses 1/4 cup dough scoop for each one)

  • Ingredients
  • 1/2 cup crisco
  • 1/2 cup brown sugar
  • 1.7 ounce instant vanilla pudding mix
  • 1 tsp vanilla
  • 1 egg
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cups flour
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup milk chocolate chips

Directions – preheat your oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper or nonstick baking liners. In a bowl, cream crisco and brown sugar. Add pudding mix. Blend in vanilla, egg, baking powder, baking soda and salt. Fold in flour. Stir in chips. ( I used my hands to blend the dough together once I added the chips). Scoop out 1/4 cups of dough and place on prepared cookie sheet. Bake 10 to 13 minutes. You will see golden patches on top. Cool completely. Store in covered container.

Thanks so much for stopping by! Wishing you a day filled with peace, love and joy!

The perfect chocolate chip cookies (puffy)

Perfect and puffy chocolate chip cookie

These represent what I believe is the perfect chocolate chip cookie – puffy. I know a lot of people love flat cookies, UT I prefer mine to be puffy. I added a tsp of cornstarch to the dough to help with that and also chilled the dough for 2 hours.

Remember to spoon your flour from your flour bag into your measuring cup so you get the right amount. Also, form your individual doughs into cylinders and chill your dough for a few hours before baking.

  • Ingredients
  • 1/2 cup butter, cold and grated
  • 1/2 cup crisco
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 3.4 oz vanilla pudding mix
  • 1 tsp cornstarch
  • 1 1/2 tsp baking soda
  • 3 1/2 cups flour
  • 2 cups chocolate chips

Directions – in a bowl, cream butter, crisco, sugar, and brown sugar. Add egg and vanilla. Blend in pudding mix. Fold in flour, baking soda, and cornstarch. You may need to use your hands to blend completely the dough together. Fold in chips. Scoop out 2 tbs of dough and corn tall cylinders. Chill a few hours. Preheat your oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper or nonstick baking liners. Stagger cookie cylinders on sheets. Bake 12 minutes (light golden patches on top). They will be a little undercooked on top, but will firm up as they cool. Store in covered container.

Thanks so much for stopping by today. If you make these, let me know how they turn out.

Olive oil chocolate chip cookies

Olive oil chocolate chip cookies

Another chocolate chip cookie recipe. This one uses olive oil instead on butter or crisco. I was quite pleased with how they turned out. I used my 1/4 cup cookie scoop, so they are big!

Notes- spoon your flour from your flour bag in your container so you get the correct amount. I scooped out my dough and put it in the freezer for an hour, to keep them from spreading too much. You could also pop the mounds of dough in the fridge for a few hours. Preheat your oven for 20 degrees before baking so the oven cycles to the right temp.

  • Ingredients
  • 1/2 cup olive oil
  • 3/4 cup sugar
  • 1/2 cup plus 2 tbs brown sugar, packed into your measuring cup)
  • 1 egg
  • 1 yolk
  • 2 tbs warm water
  • 2 1/4 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 1/2 cups chocolate chips

Directions – in a bowl, combine olive oil, sugar and brown sugar. Add egg, water, and yolk. Blend in dry ingredients. Mix in chips (i used my hands at this point, like making meatballs). Scoop our 1/4 cups of dough. Roll into tall mounds. Chill a few hours in fridge or freeze for an hour. Preheat oven to 350 degrees before baking. Line a sheet with nonstick baking liners. Bake 12 to 14 minutes (light golden patches on top) store in covered container

Thanks so much for stopping by today!β€οΈπŸ’™β€οΈπŸ’™β€οΈπŸ’™

Happy NFL draft day!

Chocolate chip cookies!

I love the NFL draft. I actually like all the pro sports drafts and seeing the joy of all these young people and their families celebrating the realization of a dream, after all the years of hard work and dedication. Four years ago, my beloved Buffalo Bills drafted quarterback Josh Allen. I was hoping at the time, we finally had our franchise QB, and it turned out for the first time since Jim Kelly retired on 1997, we did. I think Josh wins us a couple of Super Bowls too.

My recipe is based on the NestlΓ© Tollhouse classic. These chocolate chip cookies use crisco instead of butter because I wanted them puffy. I also added some cornstarch to keep them soft and puffy.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I like to chill the dough before baking, but you don’t have to. Preheat your oven to 350 degrees for 20 minutes before baking so your oven cycles to the right temp.

  • Ingredients
  • 1/2 cup crisco
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 2 cups chocolate chips

Directions – cream butter, sugar and brown sugar. Add eggs and vanilla. Fold in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough. Chill. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners or parchment paper. I stagger my cookies evenly , putting 8 on a sheet. Bake 12 to 14 minutes. There will be some light golden patches on top. Cool completely. Store in covered container.

Chocolate chip cookies are like the friends in your life

Happiness is a chocolate chip cookie

Recently one of our analysts, let’s call him “Dan”, had an outrageous take that oatmeal cookies are the best cookie, far better than chocolate chip. I find this blasephemous! There is a national cookie day, but there is also a separate national day just for chocolate chip cookies. Can oatmeal cookies make that claim? No, they can not. I have nothing against oatmeal cookies, and they are wonderful, but they need to have chocolate chips in them, not raisins. Chocolate chip cookies are like the friends in your life, they make you happy, make you smile and you feel better when they are around. “Dan” is a wonderful analyst with much insight in the sport he covers, but his cookie take is off base!

A few reminders – spoon you flour from your flour bag into your measuring cup, chill the cookie dough for a few hours and preheat your oven for 20 minutes before baking.

This is what I used to scoop out my dough. Each scoop of this is 2 tbs
  • Ingredients
  • 10 tbs cold butter, grated with a cheese grater
  • 2 tbs Crisco
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 2 1/4 cups flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups chocolate chips

Directions – cream grated butter, Crisco, sugar and brown sugar. Add egg and vanilla. Blend in dry ingredients. If you need to, mix dough with your hands to finish blending it all together. Add chips. Scoop out 2 tbs of dough with an ice cream scoop. scoop out another 2 tbs of dough. Pile one of top of the other to make a mound of dough. Repeat process until all dough is used. Chill mounds for a few hours. Line a cookie sheet with nonstick baking liners. Preheat oven to 375 degrees for 20 minutes. Stagger mounds of dough on your prepared sheet. Bake 10 to 14 minutes, until you see golden patches on top. Let set on baking sheet for 10 minutes. Remove from sheet and cool completely. Store in covered container.

Cookie monster strikes again!

Thanks so much for stopping by today. May you have a day filled with happiness and love. And, remember to be kind. We all need a little kindness these days.

Puffy, large chocolate chip cookies

All that puffy goodness!

Testing out our new Frigidaire gas oven with a chocolate chip cookie recipe… One of the more than 20 ccc recipes I have. They came out perfect. I also picked up some aluminum cookie sheets because I have been ready some articles how they bake cookies better. I am very pleased with how they came out. I think I may be investing in some aluminum cake and brownie pans too πŸ™‚

Remember to scoop your flour from your flour container into your measuring cup so you get the right amount. Also, chill the mounds of dough for a couple of hours. And finally, preheat your oven to 375 degrees for 20 minutes before baking, so your oven cycles to the right temp.

  • Ingredients
  • 1/2 cup butter, softened
  • 1/4 cup Crisco
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp vanilla (I used imitation)
  • 2 1/4 cups flour (scooped from your flour container into your measuring cup)
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cups chocolate chips

Directions – cream butter, Crisco, brown sugar and sugar. Add egg and vanilla. Blend in dry ingredients. Fold in chips. Scoop out 1/4 cups of dough. Gently push a few extra chips on top. Chill dough mounds a few hours in fridge. When ready to bake, preheat oven to 375 degrees for 20 minutes. On a cookie sheet lined with nonstick baking liners, stagger cookies on the sheet. Bake 9 to 12 minutes (light golden patches on top). I let these cool on the sheet for 10 minutes after removing from oven,hoping they would stay puffy (they did). Store in covered container.

Thanks so much for stopping by. If you make these, let me know how they turn out. I hope you have a wonderful day, filled with joy, peace and love. And remember to be kind. We all deal with trials and tribulations. Some are tougher than others.

A request for the Franks…

Puffy mounds of cookie wonder!

Today at work, my friend Jerry if I brought in any cookies. Sadly, I had not. I am making up for it by bringing in these tomorrow. Rob and I call them the “Franks” because they are our friend Franks favorite cookies. Simply, they are a chocolate chip cookie with semisweet, milk chocolate and white chocolate chips. I added some instant vanilla pudding mix because it sweetened them up a bit. I forgot to take out butter to soften, so I used Crisco.

Remember to scoop your flour from your flour bag into your measuring cup so you get the correct amount. (If you directly pour, you pack in the flour and don’t get a correct measurement. That can lead to dry cookies). Also preheat your oven to 350 degrees for 20 minutes. That way it cycles to the right temp.

There is nothing a good cookie can’t fix!
  • Ingredients
  • 1 cup Crisco
  • 1 cup brown sugar
  • 2 eggs
  • 1 tbs vanilla
  • 1 – 3.4 oz instant vanilla pudding mix
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbs cornstarch
  • 1 cup semisweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 cup white chocolate chips

Directions – preheat oven to 350 degrees for 20 minutes. In a bowl, cream Crisco and brown sugar. Blend in vanilla, eggs and pudding mix. Fold in dry ingredients. Blend in chips. At this point, it may be easier to use your hands to mix it together like meatballs. Scoop out 1/4 cups of dough. On a sheet lined with nonstick baking liners, stagger cookies. Bake 12 minutes. There will be some light golden patches on top. Cool completely. Store in covered container.

Gracie had her eye on these!

Thanks so much for stopping by! I wish you peace, love and joy. And remember to be kind. We are all fighting some battle.