Heavenly Chocolate Chip Cookies!

I have the perfect chocolate chip cookie recipe!

These just may be the perfect chocolate chip cookie!

Avesta's Chocolate Chip Cookies

preheat oven to 375 degrees
3 1/4 cups all-purpose flour
3/4 cup cake flour (this is important in this recipe)
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups softened butter (3 sticks, unsalted)
1 1/4 cup sugar
1 1/4 cup brown sugar (packed)
2 large eggs
1 tablespoon vanilla extract
1 bag milk chocolate chips
1/2 bag semi-sweet chocolate chips

Start by mixing both flours, baking powder & baking soda in a large bowl. I like mixing with a large fork, it just seems to combine the ingredients well for me.

Then beat the sugars and butter until really creamy. Once the mixture is nice and creamy, add the eggs and vanilla and beat again. Don't beat too much though, just until eggs and vanilla are blended in. If you don't have a stand mixer, just beat in a bowl with a hand mixer.

Once the sugars and butter are nice and creamy, slowly add the flour mixture and mix until well blended.

I use Ghirardelli Chocolate chips. I love this brand of chocolate but you can use whatever is your favorite brand. You can even chop up your favorite chocolate bars instead of using chocolate chips. I take the bowl off the mixer stand and mix in the chips with a wooden spoon. You can add nuts or white chocolate chips too if you'd like. Once your cookie dough is ready, chill either in the fridge for a few hours or in the freezer for about 30-45 minutes.

I use an ice cream scoop to make my dough balls. These are not small cookies, though if you'd like to make smaller cookies you may, but the cooking time will have to change. Bake the large cookies on a parchment paper lined cookie sheet at 375 degrees for about 10-13 minutes or until nice and golden brown. If you want your cookies to be a bit flatter, after baking for about 5 minutes, pull your cookie sheet out and smash the balls a bit with a spoon and then continue to bake for another 5-8 minutes. I always make half puffy and half flatter so my guests can pick which kind they like better.

Cool cookies before piling them on top of each other so they don't stick.

Is this heavenly or what?

They look and taste just perfect!

Make sure to have a few while they're warm and gooey with a tall glass of milk!

Simply Chocolate

Today was a day for chocolate! I have been missing my friends back in Ohio so I wanted to make myself feel better.....and there's no better way than with good chocolate!

I love making individual desserts so I made these mini chocolate mousse cups. They're soooo good with a bit of fresh whipped cream or some fresh raspberries! Yum!

Mini Chocolate Mousse Cups:

2 cups Ghirardelli Chocolate Chips (I use 1 cup bittersweet, 1/2 cup dark and 1/2 cup milk chocolate chips)
2 cup heavy cream
4 large eggs, at room temperature
2 tablespoon granulated white sugar
1/4 cup hot brewed coffee

12 cupcake liners

In a large bowl whip the cream on medium speed to form light peaks Refrigerate until later. Melt the chocolate chips in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. Meanwhile, whip the eggs with the sugar at medium-high speed for about 10 minutes, until very fluffy and thick. Stir the coffee into the melted chocolate chips. The mixture should start thickening so quickly stir in the beaten eggs, and then gently fold in the whipped cream. Spoon the mixture into the cupcake liners and chill in refrigerator for at least 2 hours. Garnish with Hershey's kisses or fresh berries.


If you want to make these look prettier, use an icing or pastry bag to pipe the mousse into the cups.