In honor of National Chocolate Chip Cookie Day, I feel like I should share the last “chip” recipe you’ll ever need. I say “chip” because I have made these with milk chocolate, toffee, mint, peanut butter, and white chocolate chips and all are heavenly.
I use my Kitchenaid Mixer but I think you could possibly get away with using a decent hand mixer.
Begin by sifting 2 cups minus 2 tablespoons of cake flour, 1 & 2/3 cups bread flour, 1.25 teaspoons baking soda, 1.5 teaspoons baking powder, & 1.5 teaspoons coarse salt. Set aside.
With paddle attachment cream together 2.5 sticks unsalted butter (room temp), 1 cup plus 2 tablespoons granulated sugar, & 1.25 cups light brown sugar until light and fluffy – approximately 5 minutes.
Reduce speed and add 2 eggs & 2 teaspoons of vanilla extract.
Slowly add dry ingredients and mix until combined. Fold in your chips.
Refrigerate for 24-36 hours – DO NOT SKIP THIS STEP.
When ready, drop by the spoonful and bake at 350 for 10-12 minutes – Cool on a wire rack.
You will be the hit of the bake sale, the cookie swap, & the neighborhood Christmas party. You are welcome!🍪
Adapted From: I Am Baker
I am not someone who has a huge sweet tooth. I don’t have to have dessert every day, but when the mood strikes, it’s game on. These Twix bars are not only super easy, they are DELICIOUS.
Coat a 9×13 baking dish with nonstick spray. Using a hand mixer beat 1 cup of salted butter until soft. Add in 1 teaspoon salt, 2 teaspoons sugar, and 1 cup powdered sugar. Beat until smooth. Add 2 cups of flour and carefully combine. Using your hands, press dough out evenly into your baking dish. Bake at 300 degrees for 35 minutes. Let cool completely.
Melt 2 bags of caramel squares (2.5 cups) and 3 tablespoons of heavy cream in a microwave safe bowl for 3 minutes on high heat. Make sure to stop and stir each minute or so.
Pour the caramel over the cooled crust and spread evenly. Let cool in the fridge for 20 minutes.
Melt 2 cups of milk chocolate chips in the microwave for 2 minutes (stir after the first minute). Pour over the caramel and spread evenly.
Refrigerate until chocolate sets. Cut and serve!😃
Adapted from: My Kitchen Escapades