The Best Chocolate Chip Cookies On Earth

I’m not kidding. I’m not exaggerating. I know everyone says their chocolate chip cookie recipe is the best, but unless they’re claiming this recipe, they are wrong. They just are. I’ve made these for my family, for V’s family, for coworkers, and of course (perhaps most often) just for myself and V. My mom said they were up there with the best she’s ever had. My MOM said that, you guys.

I’ve perfected this recipe by blending a few different ones found on Foodgawker. The secret ingredient in all of those recipes is…cornstarch. Some people find that weird, but since this is essentially the first CCC recipe I’ve tried on my own, I don’t know any better. Cornstarch is where it’s at.

choc chip cookie

Amazing Chocolate Chip Cookies


  • 1.5 sticks unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp cornstarch
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup bittersweet chocolate chips (mini chips are okay too)


Preheat your oven to 350 degrees. Spray a cookie sheet (or two) with cooking spray.

In a large bowl, cream together butter and sugars until fluffy and light in color (this is why your sticks of butter can’t just come straight out of the refrigerator. Not like I ever made that mistake or anything.) Add egg and vanilla and blend together.

Mix in all the dry ingredients: flour, cornstarch, baking soda, salt.  Stir in chocolate chips.

Using a standard-sized cookie scoop, or shaping with your hands, drop dough onto prepared baking sheet. (Ignore the gross cooking spray stains on my pan please.) Bake for 8-10 minutes – NO LONGER!! It’s important to remember that at 8-10 minutes, they are NOT going to look like they’re done. The edges may or may not be slightly golden brown; the tops will not be at all. Take them out anyway – don’t let them bake longer than 10 minutes. I promise it’s going to work.

Allow cookies to cool on the pan for at least 5 minutes or until they appear more done. Transfer to a wire baking rack to finish cooling.


You can use a Kitchenaid stand mixer for this, but if you don’t have one, a hand mixer does the job just fine. That’s what I use. 🙂

Depending on the size of the dough balls you make, this recipe yields between 18-24 cookies.

If you try these, please let me know how it goes for you!


Red Velvet Brownies

sloppy magnificence.

sloppy magnificence.

It is not news that I have a serious sweet tooth. Since I started cooking/baking a year and a half ago(ish), I’ve had trouble stopping myself from making chocolate chip cookies, funfetti cupcakes, double chocolate chip cookies, oatmeal Raisinet cookies…you get the picture. But I’ve always been a big fan of red velvet, so for Valentine’s Day I decided to give this one a shot.

I realize cake or cupcakes are the more traditional forms of red velvet…but I have issues with cupcakes. I can make them, I just can’t frost them and have them look remotely attractive (even though Rachel has tried to teach me). And the cake recipes I was finding looked too involved. So, brownies it is! Nice flat square surface, can’t eff that up 🙂

Red Velvet Brownies

(adapted from The Marvelous Misadventures of a Foodie)

Brownie Ingredients

*1 1/2 sticks butter

*1 1/2 cups granulated sugar

*3 eggs

*2 tsp vanilla extract

*1 oz red food coloring

*3 tbsp cocoa powder (you might try 2 or 2 1/2 tbsp – I felt it was almost a bit too chocolatey for red velvet)

*1 cup all-purpose flour

*1/2 tsp baking powder

*1/2 tsp salt

Brownie Directions

Preheat oven to 350F and grease an 8×8 square pan.

Put the butter in a microwave-safe dish or container and nuke until melted. In a large mixing bowl, add melted butter and stir with vanilla, eggs, sugar and red food coloring until well combined. Add in the remaining dry ingredients and mix well, preferably with an electric hand-held mixer or stand mixer.

Pour batter into the 8×8 pan. Bake for about 35-40 minutes, or until a toothpick inserted comes out just about clean. Allow to cool.

Frosting Ingredients

*8 oz cream cheese, softened

*1/4 cup butter

*1 tsp vanilla

*2 cups powdered sugar

*2 tbsp heavy cream

Frosting Directions

With your electric mixer, beat the cream cheese and butter until smooth (30 seconds probably). Next, beat in vanilla and salt.

Add powdered sugar and beat until well-combined. Add heavy cream and mix again. Beat the mixture until it is light and fluffy, shouldn’t take more than a couple minutes.

Spread frosting evenly over the cooled brownies.

Dive in!


As with most red velvet products, these brownies are delicious and rich. I like that this recipe is only for an 8×8 pan as opposed to a 9×13, so it can disappear faster! The cream cheese frosting is good, but I think I’ve made better ones in the past, so this will probably be tweaked in the future.

Funny story: when mixing the batter, I thought I was finished and I went to taste it, expecting a mouthful (i mean…a teaspoon full) of goodness. Surprise – tasted terrible! I was so upset and couldn’t figure out what I’d done wrong, until I looked again at the ingredients…and realized I had left out THE SUGAR. Of all the crucial ingredients! Needless to say, it tasted waaaay better after incorporating the missing sugar.

Such are a novice’s adventures!