These are the chocolate chip cookies that you want to fill your cookie jar with and put the recipe in your recipe box! Butter and brown sugar give them a warm caramelized flavor and combined with chocolate chips it makes for that classic chocolate chip cookie we all crave!

No matter how many other amazing and delicious cookies I make, my kids will still always request and choose good old chocolate chip cookies if they get the chance. They’re just the most classic cookie and I don’t actually know but I would venture to guess the most popular cookie in the world. 
My personal favorite cookie is oatmeal chocolate chip but that is not relevant to our current conversation. Lol! 

The great debate about chocolate chip cookies is how many chocolate chips to add, how much butter to use, and whether white sugar, brown sugar, or a combo of both make the best cookies. 
I say add chocolate chips till your heart says stop, and you’ll be surprised to know that less butter makes better cookies, and our family prefers brown sugar which gives them that rich buttery caramelized flavor. 

Ingredients Needed to Make Chocolate Chip Cookies:

(keep scrolling down for complete recipe)

• salted butter
• brown sugar
• eggs
• vanilla extract 
• salt
• baking soda 
• all-purpose flour
• semi sweet chocolate chips 

How To Make The Cookies:

• In the bowl of a mixer, cream together the sugar and butter.
• Add the eggs and vanilla and beat till creamy.
• Add salt, baking soda, and flour and mix till combined.
• Add the chocolate chips and mix just till combined. 
• Drop on baking sheets and bake at 350 degrees for 11 minutes. The outside edges will be baked and the center will look unbaked but that’s good.
• Remove from oven and let rest on the baking sheet for one minute. Transfer to baking rack and let cool.
• Store in an airtight container. 

It only takes 8 ingredients and about 20 minutes to make these delicious cookies. Let’s get to baking! 
-Rachel Ballinger ☕️🍪

“A lot of living happens in the kitchen.”   ~Rachel 

 

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Chocolate Chip Cookies

This is the chocolate chip cookie recipe you want to fill your cookie jar with. Butter and brown sugar give them a warm caramelized flavor and combined with chocolate chips it makes for that classic chocolate chip cookie we all crave!

Course Dessert

Cuisine American

Keyword Chocolate Chip, chocolate,, Cookie

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Total Time 21 minutes minutes

Servings 30 Cookies

Ingredients

• 1/2 cup salted butter softened
• 1 1/2 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 1/2 cups all-purpose flour
• 1 cup semisweet chocolate chips

Instructions

• Preheat oven to 350 degrees.
• In the bowl of a mixer, cream together the butter and sugar.
• Beat in the eggs and vanilla until light and fluffy.
• Add the salt, baking soda, and flour and mix well. Mix in the chocolate chips just till combined. The batter will be stiff.
• Drop by tablespoonfuls on a cookie sheet. Do not press down.
• Bake in preheated oven until lightly browned on top, about 11 minutes.
• Remove from oven and let cool on the baking sheet for one minute and then remove to a cooling rack or parchment paper to cool.
• Store cookies in airtight container.

The post Chocolate Chip Cookies appeared first on My Everyday Ordinary Life.

These white chocolate raspberry muffins are moist and absolutely scrumptious. Full of melted chocolate and soft raspberries, they’re a treat that’s perfect for brunches and breakfast in bed. I also like them for school lunches or after school snacks. 

You don’t need any fancy equipment to make these muffins but I do enjoy making them in my Kitchenaid mixer. And having a good muffin pan helps too. I usually use paper cupcake liners but silicone baking cups work great too if you’re making them for your own family. 

Ingredients Needed for White Chocolate Raspberry Muffins: 

• butter
• white sugar
• brown sugar
• sour cream or plain yogurt 
• eggs
• vanilla extract
• whole milk
• all
• purpose flour 
• baking powder
• baking soda
• salt
• raspberries, fresh or frozen 
• white chocolate chips 

How To Make These Muffins:

• Preheat the oven and prepare the muffin pans.
• In the bowl of a mixer or in a bowl and using a hand mixer, cream together the sugars and butter. 
• Add the sour cream, eggs, vanilla extract, and milk. Mix till smooth. 
• Add the flour, baking powder, baking soda, and salt and mix till combined. 
• Fold in the raspberries and white chocolate. 
• Scoop the dough into muffin cups in your pan. 
• Bake at 425 for 5 minutes and then lower the heat to 350 degrees and finish baking, usually about 18 minutes more. 
• Cool and enjoy!
• Store in an airtight container. 

I got the inspiration for this recipe from Sally on her ultimate muffin post. Something I learned from her that has made a big difference in how my muffins turn out is baking them first at 425 degrees for 5 minutes and then turning the heat down to 350 for the rest of the baking time which is usually 18 minutes. It makes the tops rise beautifully. 

I hope you enjoy these muffins! Happy Baking!

~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”   ~Rachel 

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White Chocolate Raspberry Muffins

Moist and absolutely scrumptious, these white chocolate raspberry muffins taste like dessert for breakfast!

Course Breakfast, Dessert

Cuisine American

Keyword Breakfast, dessert, Muffin, Raspberry, White Chocolate

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Total Time 38 minutes minutes

Servings 18 Muffins

Author Rachel Ballinger

Equipment

• Muffin Pans
• Cupcake Liners

Ingredients

• 1/2 cup 8 Tbsp, one stick butter, softened
• 1/2 cup cup white sugar
• 1/4 cup brown sugar
• 1/2 cup sour cream or plain yogurt
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/4 cup whole milk
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup raspberries fresh or frozen
• 3/4 white chocolate chips
• Coarse sugar for sprinkling on tops

Instructions

• Preheat oven to 425°F. Prepare 18 count muffin pan by spraying with nonstick spray or line with cupcake liners.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Add the sour cream, eggs, vanilla, and milk. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
• Add the flour, baking powder, baking soda, and salt and mix until just combined.
• Stir in the raspberries and white chocolate chips. The batter will be thick.
• Spoon the batter into the prepared muffin cups, filling them all the way to the top. Sprinkle the tops with coarse sugar.
• Bake the muffins for 5 minutes at 425°F and then, keeping the muffins in the oven, reduce the oven temperature to 350°F and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean.
• Allow muffins to cool completely and then enjoy!
• Store muffins in airtight container.

The post White Chocolate Raspberry Muffins appeared first on My Everyday Ordinary Life.

This giant gooey chocolate chip cookie baked in a skillet is absolute perfection especially when topped with a scoop of vanilla ice cream and is the solution to your late night sweet tooth cravings! 

Chewy around the edges and soft in the middle, no chilling the dough, no scooping the individual cookie dough, this really is the dream cookie. Just mix, press, bake, and enjoy! 
You will need an oven safe skillet to make this cookie. My favorite one is a 10” Lodge cast iron skillet. 

Ingredients needed to make a chocolate chip cookie skillet: 

(scroll down for complete recipe with measurements and directions)

• white sugar
• brown sugar
• butter
• eggs
• vanilla
• salt
• baking soda 
• all purpose flour 
• chocolate chips

The Simple Steps to Making This Skillet Cookie:

• In the bowl of a mixer, cream sugars and butter and then add the rest of ingredients, gently mixing in the chocolate chips last.
• Press into a cast iron skillet.
• Bake in a preheated oven until done. Gooey in the center, chewy on the outside. It’ll rise up and slightly crack on the top like a brownie. 
• Cut a wedge and top it with a scoop of vanilla ice cream or with a glass of cold milk on the side. Enjoy! 

My favorite thing about those cookies is how fast I can mix it up and bake it. And it tastes amazing! Warm and gooey, topped with ice cream, perfect for girls night or to satisfy the teenagers at midnight. Lol!
I’m sure we’ve all had one at some point in our lives. Restaurants usually call them a pizookie or skookie. 

This cookie recipe is my family’s chocolate chip cookie recipe and fit perfectly in the cast iron pan. You can totally bake these up as cookies and enjoy them that way if desired. For cookies, drop by tablespoonfuls on a cookie sheet. Do not press down. Bake at 375 for about 10 minutes, or until lightly browned. Do not overbake. Cool on the baking sheet for one minute then remove to a cooling rack to cool. This recipe will make about 3 dozen cookies. 
Enjoy this treat!

~Rachel Ballinger 🍪🍦

“A lot of living happens in the kitchen.”   ~Rachel

 

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Chocolate Chip Skillet Cookie

This giant gooey chocolate chip cookie baked in a skillet is absolute perfection especially when topped with a scoop of vanilla ice cream and is the solution to your late night sweet tooth cravings!

Course Dessert

Cuisine American

Keyword cast iron skillet, Chocolate Chip, Cookie, dessert

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 12 Servings

Author Rachel Ballinger

Equipment

• 10” cast iron skillet

Ingredients

• 3/4 cup white sugar
• 3/4 cup brown sugar packed
• 1/2 cup butter softened
• 2 eggs
• 2 teaspoons vanilla
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 1/4 cups flour
• 1 1/2 cups chocolate chips

Instructions

• Preheat oven to 350 degrees.
• In the bowl of a mixer, cream together the white sugar, brown sugar, and butter, until light and fluffy.
• Beat in the eggs and vanilla.
• Add the salt, baking soda, and flour and mix well.
• Mix in the chocolate chips. The batter will be stiff.
• Scrape the batter in a 10” cast iron skillet and push it down evenly with your hands.
• Bake in preheated oven for 35 minutes. It will be warm and gooey like a brownie.
• Enjoy warm or cold with a big scoop of vanilla ice cream.

The post Chocolate Chip Skillet Cookie appeared first on My Everyday Ordinary Life.

One bite of these moist pumpkin chocolate chip muffins will sweep you straight into fall! Full of chocolate chips and authentic pumpkin goodness, it’s hard to eat only one. 

Ingredients needed to make these:

• white sugar 
• brown sugar
• pumpkin puree, canned or fresh
• olive oil, this is what helps them be so moist 
• eggs
• milk
• baking soda
• salt
• ground cinnamon
• pumpkin pie spice 
• ginger
• all purpose flour 
• semisweet chocolate chips 

You can make these in your stand mixer or in a bowl with a hand mixer or you can just stir them up by hand. 
First you combine the sugars and the liquids until nicely combined. Then you add the dry ingredients. And then you fold in the chocolate chips. Spoon into your prepared muffins tins and bake. 

Baking them at 425 for 5 minutes and then turning down the heat to 350 degrees for 17 minutes or until it passes the toothpick test. The high heat at the beginning is the way to get beautifully smooth muffin tops. 
Cool and enjoy! These pumpkin chocolate chip muffins are so moist and delicious, you’ll think you’re eating cake. So good!

~Rachel Ballinger 💕☕️

”A lot of living happens in the kitchen.”   ~Rachel 

 

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Pumpkin Chocolate Chip Muffins

One bite of these moist pumpkin chocolate chip muffins will sweep you straight into fall! Full of chocolate chips and authentic pumpkin goodness, it’s hard to eat only one. 

Course Breakfast, Dessert

Cuisine American

Keyword Chocolate Chip, dessert, Muffin, Pumpkin

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 12 Muffins

Author Rachel Ballinger

Ingredients

• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 1/2 cups canned pumpkin puree
• 1/2 cup olive oil
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon ground ginger
• 1 and 3/4 cups all-purpose flour
• 1 cup semi sweet chocolate chips

Instructions

• Preheat oven to 425°F. Spray a 12 count muffin pan with nonstick spray or line with cupcake liners.
• In a mixing bowl beat together the white sugar, brown sugar, pumpkin puree, olive oil, eggs, and milk.
• Add the baking soda, salt, cinnamon, pumpkin pie spice, ginger, and flour and mix on medium speed until well combined.
• Mix in the chocolate chips just until combined.
• Spoon the batter into liners, filling all the way to the top.
• Bake in 425 degree oven for 5 minutes. Then turn down heat to 350 degrees and bake for another 17 minutes or until a toothpick inserted in the center comes out clean.
• Allow the muffins to cool for 5 minutes in the pan before eating.

The post Pumpkin Chocolate Chip Muffins appeared first on My Everyday Ordinary Life.

To make a good scone, you want to follow a few simple rules. Use cold butter and mix the dough until it’s nice and crumbly but don’t over mix the dough. There, that’s it’s. Some people say you absolutely have to mix them by hand to keep them from becoming tough but I often use my mixer and just make sure I don’t over mix.

Scones are delicious as a snack on their own, the perfect accompaniment to a hot cup of tea or coffee, and they satisfy that little sweet tooth craving we all get sometimes. They’re staple at your brunch table or tea party. 

This recipe is easy to double and fast to mix up and it bakes in only 17 minutes. I love scones because once you have the basic recipe, you can try any kind of flavor combinations. So much fun! 

Ok, go on and make a batch of scones and brew a pot of tea and have yourself a little tea party. I’m sure there will be a couple of uninvited guests (kids, husband, neighbor haha) that will inevitably show up. That’s the best part of it. Enjoy! 
~Rachel Ballinger 💕☕️

“A lot of living happens in the kitchen.”    ~Rachel

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Maple Bacon Chocolate Chip Scones

Maple bacon chocolate chip scones are one of my favorite flavor combinations! The savory bacon, the sweetness of the chocolate chips, topped with the maple syrup glaze just works perfectly. These are perfect for your brunch table or tea party.

Course Dessert

Cuisine American

Keyword Bacon, Chocolate Chip, Maple Syrup, Scones

Prep Time 20 minutes minutes

Cook Time 17 minutes minutes

37 minutes minutes

Servings 16 Scones

Author Rachel Ballinger

Ingredients

For the Scones:

• 2 cups all purpose or bread flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tbsp salted butter cold and cut into cubes
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 4 strips bacon cooked and chopped
• 1/2 cup semi-sweet mini chocolate chips

For the Glaze:

• 1 cup powdered sugar
• 1 tablespoon maple syrup
• 1-2 tablespoons milk

Instructions

• Preheat oven to 400 degrees.
• In your mixer combine flour, sugar, baking powder, and salt. Cut the cold butter into smaller pieces and add to the dry mixture. Mix together until the butter is broken into small little pieces. It will take time so just be patient and it will break down!
• Add the milk, cream, vanilla, chocolate chips, and chopped bacon and mix just until nicely combined.
• Turn out the dough onto a floured surface. Divide dough in half and by hand form both sections into circles. You want the dough about an inch thick. Cut each circle into 8 pieces like a pie with a dough scraper or knife.
• Place about an inch apart on a cookie sheet. Bake for 17 minutes or until golden brown. Cool and then drizzle with glaze.

To make the Glaze:

• Combine all ingredients in a small bowl with a spoon. Add a little more or less milk to get the consistency you need.
• I put the glaze in a small ziploc bag, snip the corner off, and drizzle the glaze on the scones.

Video

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The post Maple Bacon Chocolate Chip Scones appeared first on My Everyday Ordinary Life.

This recipe uses sourdough discard. A yummy way to use your discard that the whole family will approve of. 

Make a batch and keep it in the fridge. Bake a couple whenever the craving hits. They are good in the fridge for about 3-4 days. You can also freeze the dough. Place scoops of cookie dough on a pan and flash freeze them and then you can throw them into a freezer bag and store in the freezer. This prevents them from sticking together. Anytime you want a cookie, pull out however many you want and let them thaw a little on a cookie sheet and then bake. Or bake frozen and just bake a little longer. 

Happy Baking,

Rachel ☕️💕

Here are more sourdough recipes you might enjoy:

• Sourdough Pancakes
• Sourdough Biscuits
• Rustic Sourdough Bread  

“A lot of living happens in the kitchen.”   ~Rachel 

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Sourdough Chocolate Chip Cookies

These sourdough chocolate chip cookies are delicious. Full of that classic chocolate flavor with a hint of sourdough, they are more substantial than your average cookie.

Course Dessert

Cuisine American

Keyword Chocolate Chip, Cookie, dessert, Sourdough,

Servings 3 Dozen

Author Rachel Ballinger

Ingredients

• 2 cups brown sugar
• 1/2 cup butter one stick
• 2 eggs
• 2 tsp vanilla extract
• 1 tsp salt
• 1 tsp baking soda
• 3/4 cup sourdough starter
• 3 cups all-purpose flour
• 1 1/2 cups chocolate chips

Instructions

• In a mixer, cream the brown sugar and butter together. Add the eggs and vanilla and mix. Next add the salt, baking soda, sourdough starter, and slowly add the flour. Mix on medium speed for a minute or two. Add the chocolate chips and mix just till combined.
• Bake right away or let it ferment in the fridge for a couple hours or overnight.
• Drop by spoonful on cookie sheet and bake in a preheated 350 degree oven for 10-12 minutes until lightly browned on top.
• Place on parchment paper and let cool. Store in an airtight container.

The post Sourdough Chocolate Chip Cookies appeared first on My Everyday Ordinary Life.

These are perfect for Valentine’s Day and for that Christmas cookie platter. But there’s also just a yummy treat for any time of year. 

You just mix up the dough, shape the dough into balls, roll them in sugar, and bake. As soon as you pull them out of the oven, push the chocolate kisses into the warm tops. 

You can also bake this dough as regular peanut butter cookies. Instead of shaping the dough into balls just scoop the cookie dough onto baking sheets, don’t roll them in sugar, and use a fork to make a crisscross pattern on top. Bake as usual. Peanut butter perfection! 

Enjoy!

~Rachel Ballinger ☕️💕

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Peanut Butter Blossoms

These cute little Peanut Butter Blossoms are the perfect treat for your chocolate and peanut butter lover. They’re such a fun cookie to bake with kids.

Course Dessert

Cuisine American

Keyword chocolate,, Cookie, peanut butter

Total Time 30 minutes minutes

Author Rachel Ballinger

Ingredients

• 2 cups white sugar
• 2 cups brown sugar
• 2 cups peanut butter
• 1 1/2 cup butter
• 4 eggs well beaten
• 4 tsp vanilla
• 1 tsp salt
• 2 tsp baking powder
• 3 tsp baking soda
• 5 cups flour
• Sugar for rolling
• Chocolate kisses

Instructions

• In a mixer cream together white and brown sugar, peanut butter, and butter.
• Add the eggs and vanilla and mix.
• Add remaining ingredients and mix well.
• Form into 1 inch balls and roll in a bowl of sugar.
• Place on cookie sheets and bake at 350 degrees for 12 minutes or until lightly browned. They will still be soft in the middle but harden as they cool.
• While the cookies are still hot, place an unwrapped chocolate kiss in the middle of each cookie and push down gently.

Notes

These cookies are delicious as plain peanut butter cookies as well. Instead of rolling the dough in balls just scoop cookie dough on baking sheet, don’t roll it in sugar, and use a fork to make a crisscross pattern on top. Bake as usual.

The post Peanut Butter Blossoms appeared first on My Everyday Ordinary Life.

These delicious little balls of peanut butter, rice crispy cereal, and chocolate that we call Buckeyes are hands down our most favorite Christmas candy ever! Each year, it’s a family affair mixing them up and shaping all the little balls, and then dipping them in chocolate. 

What you need:

• powdered sugar

• butter, softened – I use salted butter for everything 

• rice crispy cereal

• creamy peanut butter – a 40 oz jar is perfect

• chocolate almond bark, melted

How to make them:

• In a large mixing bowl, mix the first four ingredients together with a large spoon until crumbly.
  
• Form into small balls and place on a parchment paper lined pan. 
• Melt chocolate almond bark in the microwave according to package directions.
• Dip the balls into melted chocolate using two forks.
  
• Let harden and then store in an airtight container.

You just can’t beat the peanut butter and chocolate combo and then adding the crispy rice cereal adds the perfect little crunch to it. So, so good!!! They make excellent gifts but it’s hard to make enough to share. 

Gather the family and make some memories while you make this yummy Christmas candy. 

Merry Christmas! 🎄 

~Rachel Ballinger ☕️💕

”A lot of living happens in the kitchen.”   ~Rachel 

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Buckeyes (the best Christmas candy ever!)

This delicious candy made of peanut butter, rice crispy cereal, and chocolate is absolutely the best Christmas candy. Gather the family and make a batch!

Course Candy, Dessert

Cuisine American

Keyword candy, chocolate,, Christmas, peanut butter

Servings 12 Dozen

Author Rachel Ballinger

Ingredients

• 2 lb. bag of powdered sugar
• 2 sticks butter softened
• 6 cups rice crispy cereal
• 4 cups creamy peanut butter
• 3-4 lbs. chocolate almond bark melted

Instructions

• In a large mixing bowl, mix the first four ingredients together with a large spoon until crumbly.
• Form the mixture into small balls using your hands and place them in parchment paper lined baking pans.
• Melt the chocolate almond bark in the microwave according to package directions.
• Dip the balls into the melted chocolate using two forks and place on parchment paper lined baking sheets.
• Let the chocolate harden and then store in an airtight container. Enjoy!

The post Buckeyes (the best Christmas candy ever!) appeared first on My Everyday Ordinary Life.