Get the Dish

Ingredients

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup C & H dark brown sugar (firmly packed)
1/2 cup white sugar
1 cup cold salted butter, cut into cubes
2 large eggs
2 teaspoons pure vanilla extract
2 cups (12 oz.) semisweet chocolate chips

Directions

1. Preheat oven to 300° F.
2. In a medium bowl combine flour, baking soda, and salt. Mix well with a wire whisk.
3. In a large bowl, with an electric mixer blend the sugars at medium speed.
4. Add the cold butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract and mix at low to medium speed just until blended. Do not over mix.
5. Add the flour mix and chocolate chips and blend at a low speed just until mixed. Do not over mix.
6. Drop by rounded tablespoons onto an ungreased cookie sheet, two inches apart.
7. Bake 20-22 minutes until golden. Transfer cookies immediately to a cool surface with a spatula. You can line sheets with parchment and transfer to a cold surface to do it faster.

Makes 30-36 cookies, depending on the size of your scoops.

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Ingredients

1 cup unsalted butter, at room temperature
4 large eggs, at room temperature
1 cup whole milk
1 teaspoon pure vanilla extract
1 1/2 cups self-rising flour (recommended: Aunt Jemima)
1 1/4 cups cake flour, (recommended: Pure as Snow), spoon flour into a dry measure cup and level off
2 cups granulated sugar

Directions

1. Preheat oven to 350°F degrees.
2. Line 2 cupcake pans with paper liners.
3. Chop the butter into 1-inch cubes and set aside.
4. Whisk eggs together in a stainless steel bowl, set aside.
5. Measure and combine milk and vanilla, set aside.
6. In a mixing bowl, combine the self-rising flour, cake flour, and sugar. Using the paddle attachment, mix for 2 minutes on low speed.
7. With the mixer on low speed add the butter one cube at a time - use the guard for the mixer and be careful - do not rush. Butter should be in small pieces.
8. Add 1/2 of the milk and vanilla mixture.
9. Scrape the bowl and mix on medium speed for 1 minute.
10. Slowly pour eggs and the rest of the milk mixture into the bowl on low speed.
11. Scrape bowl and continue mixing for 1-2 minutes.
12. Scoop the batter into the prepared cupcake pans.
13. Bake for 23 minutes or until cake tester comes out clean.

Makes 2 dozen cupcakes.


Vanilla Buttercream Frosting

1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoons vanilla extract
1 box (4 cups) confectioners’ sugar
2 – 3 tablespoons whole milk

1. Cream the butter in a large mixing bowl. Add the vanilla.
2. Gradually add sugar one cup at a time. Scrape down sides of bowl often. When the mixture starts to thicken and appears dry add 2 tablespoons of milk.
3. Beat on medium speed until smooth and creamy about 2-4 minutes. Add more milk as needed if you want a thinner consistency. If desired, add a few drops of food coloring and mix thoroughly.
4. Store the icing at room temperature. Icing can be stored in an airtight container for up to 3 days.

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