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This is the best chocolate chip cookie recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!  Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine. It is seriously the Best Chocolate Chip Cookie Recipe Ever! I have been making these for many, many years and everyone who tries them agrees they’re out-of-this-world delicious! Plus, there’s no funny ingredients, no chilling, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time! These are everything a chocolate chip cookie should be. Crispy and chewy. Doughy yet fully baked. Perfectly buttery and sweet.  HOW TO MAKE THE BEST CHOCOLATE CHIP COOKIE RECIPE EVER (HOW TO MAKE EASY COOKIES FROM SCRATCH) Like I said, these cookies are crazy ea...

from mom 2 cups sugar 2 cubes butter 4 eggs, beaten 1 1/2 Tbsp vanilla 1/2 cup cocoa (I like the dutch cocoa from WinCo in bulk best!) 1 1/2 cups flour 1/2 cups nuts (optional) 6 oz mini chocolate chips 1/4 tsp baking powder 1/4 tsp salt (optional) This is a one bowl recipe and can be mixed just a spoon. A mixer will overmix the batter. In large mixing bowl, melt butter. Add cocoa. Add in sugar, beaten eggs, and vanilla. Mix well with spoon. Add in flour and baking powder. Stir until mixed well. Pour into greased/floured 9x13 inch pan. Sprinkle mini chocolate chips, if desired, over top. Bake for 25 minutes at 350. For marbled cheesecake brownies: Combine: 8 oz pkg cream cheese, 1 beaten egg, and 1/2 cup sugar. With mixer, blend ingredients. Drop by Tbsp into brownie batter (already in pan). It doesn't have to be pretty, just somewhat even. I like to use two big spoons. One to scoop up the cream cheese mixture and one to make a little well in the brownie batter. Just use the back o...

I found this recipe while looking for a different recipe. Naturally, I love new recipes and simply could not resist a cookie recipe  with cream cheese in the batter. And, as an added bonus, it came from a recipe blog with the name "wicked good kitchen." How could it not be amazing!? haha....  These cookies are RIDICULOUSLY delicious. So soft. So delicate. Full of lemon flavor but not over the top. I'm totally in love with them. I prefer to double this recipe. It makes about 40 cookies when doubled. 2¼ cups flour (can also be gluten free, see  original recipe for how) 2 tsp baking powder 1 8oz pkg cream cheese, softened (I like Philadelphia best) ½ cup butter, softened 1½ cups sugar 2 Tbsp freshly grated lemon zest, from 2-3 large lemons 1½ Tbsp freshly squeezed lemon juice 1 tsp pure vanilla extract 1/2 tsp pure lemon extract (or 1/8 tsp lemon oil or, if using essential oils, one drop for a double batch) 1/8 tsp natural yellow gel based food coloring -I chose to omit this...