Yellow Butter Cake & Chocolate Fudge Frosting

A yellow butter cake – with a twist that keeps it soft! Includes a delicious chocolate fudge frosting recipe. Perfect for any birthday, party, or special occasion!

Yellow Butter Cake & Chocolate Fudge Frosting

Few combinations are better than Yellow Butter Cake & Chocolate Fudge Frosting! The thing is, and I think I’ve mentioned it in a different recipe, that I don’t actually prefer to make butter cakes. My favorite cakes are usually oil based, or more oil than butter. But butter cakes are all the rage and I do occasionally like to enjoy them. So here’s my take on an improved Yellow Butter Cake & a Chocolate Fudge Frosting recipe.

Cake and layers

When it comes to making cakes and frostings you’ll often hear or read that you should “cream” one or several ingredients together. The creaming process allows for more air and fluffiness in your cake. In this recipe, you will be using a reverse creaming method. This will ensure tenderness and evenness to the crumb of your cake.

To reverse cream, you want to mix all of your dry ingredients (flour, sugar, baking powder, and salt) in a large bowl. Mix your buttermilk, eggs, egg yolk, extract, and oil into a medium bowl and set aside.

In the bowl with the dry ingredients, add in your room temperature butter a few tablespoons at a time and mix thoroughly before adding more. The final mixture should look like wet sand. Add the liquid in two halves. Add the batter to your cake pans and bake. This recipe will bake either 3 6 inch pans or 2 8 inch pans.

Reverse Cream Batter

The chocolate fudge frosting recipe is half buttercream and half room temperature ganache. It’s silky and just sweet enough with a rich chocolate flavor.

Frosting

Make each and whip together for the final fudge frosting! Use some milk to adjust the consistency of your frosting. I made mine a little thicker, with less milk because I needed to cake to sit through a 40 minute Texas summer car ride!

Layer cake

Frost and stack your cake once the cake layers cool fully.

Add sprinkles or any decorations to spruce up the cake!

Yellow Butter Cake with Chocolate Fudge Frosting

Yellow Butter Cake with Chocolate Fudge Frosting

A yellow butter cake – with a twist! Includes a delicious chocolate fudge frosting recipe. Perfect for any birthday, party, or special occasion!
Prep Time25 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: American
Servings: 12 -16 people
Calories: 350kcal

Equipment

  • 3, 6-inch round cake pans or 2, 8-inch round cake pans

Ingredients

Yellow Butter Cake

  • 1⅓ Cup All Purpose Flour
  • 1 Cup Sugar
  • tsp Baking Powder
  • tsp Kosher Salt
  • ½ Cup Unsalted Butter, room temp, cubed
  • 1 Cup Buttermilk
  • 2 Eggs, large
  • 1 Egg Yolk
  • tsp Vanilla Extract, or bean paste
  • ¼ Cup Vegetable Oil

Chocolate Fudge Frosting

  • ¼ Cup Unsalted Butter, softened
  • ¼+⅛ Cup Unsweetened Cocoa Powder
  • Tbsp Milk maybe more or less
  • Cup Powdered Sugar maybe more or less
  • tsp Kosher Salt
  • ½ tsp Vanilla Extract
  • 4 ounces Semi Sweet Chocolate
  • 4 ounces Heavy Cream

Instructions

Yellow Butter Cake

  • Preheat oven to 350°. Line baking pans with parchment and nonstick spray
  • In a large mixing bowl, stir together the flour, sugar, baking powder, and salt.
  • In a separate bowl, thoroughly whisk together the buttermilk, eggs, egg yolks, vanilla extract, and vegetable oil.
  • In the bowl with the dry ingredients, toss in the butter a few cubes at a time while beating thoroughly. Once all the butter is incorporated it should look like damp sand.
  • Gradually add in the liquid until the batter is fluffy and fully incorporated.
  • Split the batter evenly between your baking tins. Bake for 20-25 minutes or until a toothpick or cake tester comes out clean.
  • Let cool for 10 minutes before removing from the pan and let cool fully before frosting.

Chocolate Fudge Frosting

  • Warm the heavy cream until medium heat and pour over roughly chopped semi sweet chocolate. Let sit for a while and then mix until glossy. This is the process of making chocolate ganache. Let cool in the fridge.
  • Beat the softened butter until fluffy.
  • Add in the cocoa powder, half of the powdered sugar, and kosher salt and mix until fully combined.
  • Add in half of the milk, the vanilla extract and the rest of the powdered sugar and beat until fluffy.
  • Once the ganache is cool, add it into the frosting and beat until fully combined.
  • At this stage, add more powdered sugar or milk depending on the consistency of frosting you want.
  • Frost the cake to your desired thickness and enjoy!
  • I recommend letting the cake sit with the frosting for at least an hour before serving.

Extreme Fudge Brownies

Cocoa-ey, chewy, soft, and a little salty! Extreme Fudge Brownies are the best homemade brownies ever. Enjoy with milk or a scoop of icecream!

Extreme Fudge Brownies

If you like rich, chewy, salty brownies then this recipe for extreme fudge brownies is perfect for you!

Some recipes for brownies require chocolate and some require cocoa powder. Mine is a cocoa powder one!

I’m never fully satisfied with full oil or full butter brownies so I developed this recipe to capture the best qualities of each. Butter is a rich flavor but oil is what gives brownies that really gooey texture. That’s why boxed brownies are often the simplest and fudgiest!

Thoroughly whip the melted butter and sugar together. Then add the eggs and vanilla extract. Whisk or beat until the mixture becomes light in color and fluffy.

Mix in the flour, cocoa powder, and salt.

Then add in the oil and mix until fully incorporated.

This recipe for extreme fudge brownies is open for you favorite add ins! A few suggestions are walnuts, chocolate chunks, caramel chunks, peanut butter chips!

Bake in a 7 x 7 or 8 x 8 square pan!

Cut brownies with a greased knife and use chopping motions instead of sliding motions to prevent the brownies from sticking and crumbling!

If you want the same triangle pieces that I have. Cut the brownies into four quadrants. Then cut each quadrant with two diagonal slices. You’ll get 16 triangular slices of these extreme fudge brownies.

Check out some of my other chocolate recipes!

Extreme Fudge Brownies

Extreme Fudge Brownies

Cocoa-ey, chewy, soft! Extreme Fudge Brownies are the best homemade brownies ever. Enjoy with milk or a scoop of icecream!
Prep Time10 minutes
Cook Time18 minutes
Course: Dessert
Cuisine: American
Servings: 16 pieces
Calories: 130kcal

Ingredients

  • 4 Tbsp Unsalted Butter, melted
  • 4 Tbsp Vegetable Oil
  • 1 Cup White Sugar
  • 2 Eggs, Large
  • 1 tsp Vanilla Extract
  • ½ Cup All-Purpose Flour
  • ½ Cup Unsweetened Cocoa Powder
  • ½ tsp Kosher Salt

Instructions

  • Preheat oven to 350°.
  • Whip the melted butter and sugar together until properly combined.
  • Add the egg and vanilla extract and thoroughly whip until the mixture turns a little fluffy and light.
  • Fold in the flour, salt and cocoa powder. The mixture will be a little dry.
  • Then add the oil and mix thoroughly.
  • Spread the brownie batter into a parchment paper lined 8 x 8 pan and bake for 18 – 20 minutes.
  • Once fully cooled, use a greased knife and cut the brownies!

2 Bite S’mores Cups

Made with puff pastry, ganache, and marshmallows. These 2 Bite S’mores Cups have the perfect balance between semi sweet chocolate and browned and baked marshmallows. Can be made before a party and served crunchy and gooey!

Top Level 2 Bite S'mores Cups

S’mores are one of my most favorite desserts in the whole world. But I don’t always have access to a charcoal grill or a fire pit! I wanted to make a way I could eat s’mores more regularly and maybe even up the flavor of the treat. Enter 2 Bite S’mores Cups.

The recipe utilizes puff pastry and homemade chocolate ganache.

There’s a simple order to making this recipe, you want to make the ganache while the pastry sheets are thawing and then prep the pastry sheets while the ganache is resting.

Take the puff pastry out of the freezer and set aside to thaw. Chop the chocolate into small pieces and put into a bowl (if using a chocolate bar) or place the chocolate chips in a bowl. In a small saucepan warm up the heavy cream to a low simmer. Let it warm up thoroughly but don’t let it boil. Take off the heat and pour over the chocolate. Let the mixture rest before you stir.

chocolate ganache
cream resting over the ganache

Cut the puff pastry into 3 x 3 squares and then flatten them out with either the palm of your hand or with a rolling pin. Spray mini cup cake tins with non stick spray and line each cup with the pastry pieces.

puff pastry 2 bite s'mores cups

Refrigerate your pastry cups while you finish the ganache. The ganache will start off chunky but with constant stirring, it will become silky and smooth. Don’t give up!

silky ganache

Put the ganache aside and bake the puff pastry in a 400 degree preheated oven for 14 – 15 minutes.

baked pastry

They’re going to puff up and lose a bit of their cup shape.

Use a 1 tbsp measuring cup to squish down the pastry so it retains its cup shape.

Fill the pastry with about 2 to 3 teaspoons of the ganache. From here there are few options. You can either use full size marshmallows or cut them in half. Or, you can use mini marshmallows. For these photos, I made some with full size marshmallows and some with them cut in half.

Full size marshmallows
half marshmallows

Whether or not you do full or half size, they’re going to puff like crazy as they bake. They only need to be in the 400 degree oven for about 3 minutes.

As soon as they come out of the oven they’re going to sink as they cool.

The photo below shows how the full size and half size look after cooling.

2 Bite S'mores Cups

Use a butter knife or offset spatula to help you remove the cups after they cool. It will be a little tricky and sticky but the cooking spray will help.

2 Bite S'mores Cups

2 Bite S’mores Cups can be made a day ahead of time and can be stored in an airtight container after fully cooling. They may need to be toasted right before eating if they pastry is a little soggy. Enjoy!

2 Bite S’mores Cups

Made with puff pastry, ganache, and marshmallows. These 2 Bite S'mores Cups have the perfect balance between semi sweet chocolate and browned and baked marshmallows. Can be made before a party and served crunchy and gooey!
Prep Time15 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: American
Servings: 24 Cups
Calories: 125kcal

Equipment

  • mini cup cake tins

Ingredients

Chocolate Ganache

  • 4 ounces Semi Sweet Baking Chocolate bar or chips
  • 4 ounces Heavy Cream

S'mores Cups

  • 2 Sheets Puff Pastry
  • 24 Marshmallows regular sized, or a bag of mini marshmallows

Instructions

Chocolate Ganache

  • Heat up the heavy cream in a small sauce pan until warmed.
  • Pour the warm heavy cream over a bowl of chopped semi sweet chocolate or chips. Let sit for a few minutes.
  • After a few minutes, stir the mixture. It will go from a chunky thick mixture to a glossy silky mixture. Set aside while you prepare the puff pastry.

2 Bite S'mores Cup

  • Preheat the oven to 400°.
  • Unwrap the thawed puff pastry and cut 3 x 3 inch squares. Flatten the puff pastry with your hands or with a rolling pin. You'll want 24 of these squares.
  • Spray the mini cupcake tins with a non stick spray (this is very important) and don't wipe the spray off of the flat top of the pans.
  • Place each square of the puff pastry in a mini cupcake slot and tuck into the slot. It's okay for the edges of the pastry to stick out.
  • If you have two tins, place the first one in the fridge while you prep the second one. If you have one tin, place in the fridge for 10 minutes after it's prepped.
  • After they chill, bake the pastry cups for 15 minutes at 400°.
  • Remove them from the oven and let them cool in the pan for a few minutes.
  • Take a tablespoon measurer and squish down the center of the pastry. Be gentle, you don't want to break or crush the pastry.
  • Fill each cup with about 2 tespoons of the chocolate ganace.
  • If you want an overflowing, gooey s'mores cup then place one whole marshmallow standing on top of the ganache. You can cut the marshmallow in half if you want. (or use a spoonful of minimarshmallows)
  • Bake in the 400° oven for about 3 minutes. The marshmallow will rise a lot and then fall as they cool.
  • Let cool for at least 5 minutes before you try to remove them from the tins.
  • Take a butter knife of small offset spatula to help you scoop the cups out of tin. Be gentle!
  • Storage: place in an airtight container and enjoy within a day or two of baking. Refrigerate if you want to store longer and toast before you eat.
  • If you happen to have any ganache left over you can store it in the freezer until next use!

Ultimate Chocolate Cake

This Ultimate Chocolate Cake is incredibly simple to make but tastes just as good as ones made by pros. Includes a chocolate buttercream recipe that perfectly compliments the cake.

ULTIMATE CHOCOLATE CAKE!!! This recipe is my most requested recipe. It’s requested for birthday parties, for grad parties, and even just for plain ol’ family get-togethers.

I know my cousins are waiting for quarantine to lift so I can drop off some slices of cake for them all. I love eating this cake with coffee, tea, or even warmed with a scoop of ice cream on top.

Cake Tips!

I’m the kind of person that will sneak a bite of the cake every time I walk by it. It’s a dangerous game, to be honest. Whether you like sneaking bites like me or you like heaping, generous servings you’ll love this cake all the same.

As with many baking and pastry recipes, a lot of chocolate cake recipes are rather similar. But the technique matters are this recipe will have some tips that will ensure a moist cake.

These tricks apply for those of you that are using a hand mixer or a stand mixer. If you don’t have either of those you can use a hand whisk but it’s definitely helpful to have either one of the electrical equipment.

Prep your cake tins with parchment paper lining the bottom and grease the sides with oil or a spray. Mix all the dry ingredients first and stir them until they’re fully incorporated. Add the oil, eggs, and vanilla extract before the milk and water.

You definitely want to use simmering water. Here’s why: it’ll bloom your cocoa powder. For those of you that make drip coffee, it’s a similar concept. The hot water will hydrate the cocoa powder better than room temperature and cause it to bloom before you bake it, which basically means it activates and enhances the chocolate flavor.

You also definitely want to use warm milk that has had the Tablespoon of instant coffee mixed in. The instant coffee flavor will not be noticeable at all, it just lends a hand in further enhancing the flavor of chocolate in the cake.

Using oil rather than butter, simmering water, and milk coffee all contribute to what makes this an Ultimate Chocolate Cake!

If you don’t have a round cake pan, that is okay! I wouldn’t use a spring form pan as this cake batter is really liquidy and it tends to leak (I have experienced this disaster before). But you can opt into using two 8 inch square pans. Or if you have only one round or one square pan you can decrease the recipe by half or bake the cake layers one at a time! I also wouldn’t use a rectangle pan as the cake will rise to much in the center and not enough on the size, thus overcooking it.

The cake will dome as it rises, but that’s okay. If you want you can level the cake with a serrated knife so it’s easier to stack and ice with the buttercream. But you can also leave it unleveled and ice each layer separately. If you trip the tops off, save the extra bits to eat as a snack with your tea or coffee!

Buttercream Tips!

Make sure your butter is truly softened, the best way is to take the butter out either the night before or right before you start making the cake. It just all depends on the temperate of your house and where you live.

Cream the butter thoroughly! This means to just beat it with the whisk for a minute or more. It should look like the photo above!

For the next few steps, it’s best to alternate pouring small amount of the milk, small amounts of the powdered sugar, and small amounts of the cocoa powder and mix thoroughly before you add more. This will ensure a smooth buttercream and that the whole process is less messy!

Decorating Tips!

If you’re stacking the cake, I would recommend using between 3/4 Cup and 1 Cup of the buttercream inbetween the two layers. That should leave you with enough buttercream to ice the outside of the cake. I would also recommend placing the cakes cut side down (if you level the cake) this will help the cake crumbs not fall apart while you’re spreading the icing.

This next step is totally optional, but you can choose to do a crumb coat once the layers are stacked. This means that you want to use a tiny amount of the buttercream to add a thin layer on the top and the sides of the cake and pop it in the fridge for ten to fifteen minutes. This will lock any crumbs into the cake so your buttercream doesn’t become crumbly. It’s not always necessary but it’s a simple step if you choose to do so.

Finally, evenly spread the rest of the buttercream on the top and sides of the cake and serve!

This Ultimate Chocolate Cake is best served the day after it is assembled, it allows for the cake layers to suck up some of the flavor and moisture from the buttercream and stay really hydrated!

Ultimate Chocolate Cake

This Ultimate Chocolate Cake is incredibly simple to make but tastes just as good as ones made by pros. Includes a chocolate buttercream recipe that perfectly compliments the cake. This cake is best served the day after it is assembled, it allows for the cake layers to suck up some of the flavor and moisture from the buttercream and stay really hydrated!
Prep Time15 minutes
Cook Time30 minutes
Assembly15 minutes
Course: Dessert
Cuisine: American
Servings: 16 Slices
Calories: 315kcal

Equipment

  • Two 8 or 9 inch Round Cake Pans
  • Parchment Paper
  • Stand Mixer (optional)
  • Hand Mixer (if not using a stand mixer)

Ingredients

Ultimate Chocolate Cake

  • 1 ½ Cup All Purpose Flour
  • 1 Cup Unsweetened Cocoa Powder
  • 1 ¾ Cup White Granulated Sugar
  • tsp Baking Soda
  • tsp Baking Powder
  • 1 tsp Kosher Salt
  • 3 Large Eggs
  • ½ Cup Vegetable Oil
  • 1 tsp Vanilla Extract
  • 1 Cup Warm to Hot Milk (2 % or Whole Milk)
  • 1 Tbsp Instant Coffee
  • ¾ Cup Simmering Water

Chocolate Buttercream

  • ½ Cup Unsalted Butter, softened
  • ¾ Cup Unsweetened Cocoa Powder
  • 2-3 Tbsp Milk (2% or Whole)
  • Cups Powdered Sugar
  • ¼ tsp Kosher Salt
  • 1 tsp Vanilla Extract

Instructions

  • Preheat oven to 350°. Line bottom of cake pans with parchment paper and lightly grease with cooking spray or oil.

Ultimate Chocolate Cake

  • Stir together the flour, cocoa powder, sugar, baking soda, baking powder, and salt in a bowl. If you're using a stand mixer use the whisk attachment and stir for 30 seconds on the lowest setting.
  • Bring ¾ cup of water to a simmer and warm 1 cup of milk to be hot enough for the instant coffee to dissolve.
  • Mix the eggs, vanilla extract, and vegetable oil into the dry mixture and stir lightly until combined.
  • Pour in the instant coffee – milk mixture into the batter and mix lightly until combined.
  • While mixing the batter, slowly stream the hot water into the batter.
    At this stage the batter will be incredibly liquidy but it should be like that!
  • Evenly divide the batter among the two cake pans and bake for 27 – 30 minutes. A toothpick should come out clean from the center of the cake when ready.
  • Allow cakes to cool in the pans for at least 10 – 15 minutes before taking out. While the cakes are cooling completely, prepare the buttercream.

Chocolate Buttercream

  • On either a standmixer with a paddle attachment or a hand mixer. Place cream the ½ cup of butter thoroughly until light and fluffy. (refer to photo above) ( creaming means to whip the butter to incorporate air)
  • Add ¾ cup of cocoa powder and whisk thoroughly. You should mix for about a minute.
  • Add the vanilla extract, salt, 1 Tbsp of milk, and ½ cup of powdered sugar and cream thoroughly for about a minute.
  • Add 1 Tbsp of milk and another ½ Cup of powdered sugar and continue to cream thoroughly.
  • Add 1 more cup of powdered sugar and cream for close to two minutes.
  • At this stage, you can taste the buttercream to see if it's as soft and sweet as you like. If it isn't soft or smooth enough add more milk at ½ Tbsp increments. If it isn't sweet enough you can add more powdered sugar at ¼ cup increments.

Assembly

  • Please refer to the assembly portion of blog writeup for detailed instructions on assembling and decorating the cake. Enjoy!

Check out some of my other posts!

Chocolate Chunk Cookies

The softest, gooiest chocolate chunk cookies you’ll ever make. Enjoy with warm or cold milk (or even ice cream!) and bake to your preference!

I like chocolate chip cookies, but I LOVE chocolate chunk cookies.

You may be asking “what’s the difference?”. Well, the difference is the size and shape of the chocolate bits in the cookie.

Chunks give you a varied and more unique chocolate burst for ever bite of cookie you take. I don’t prefer the shape or uniformity of morsels or chips.

Overall, chocolate chunk (or chip) cookies have the same ingredients, but the quantity of those ingredients and the technique of how they are incorporated into the dough is what makes one recipe different from another.

This recipe calls for brown AND white sugar. I wouldn’t recommend using all white or all brown sugar for these reasons: an all white sugar cookie will result in a flat, spread out, snappy cookie and an all brown sugar cookie will result in a soggy cookie with an overpowering flavor.

Of course, there are times where a cookie will require all white or all brown sugar but a chocolate chunk cookie is best made from a combination of the two.

I prefer a 2 : 1 ratio of brown sugar to white sugar. (I used light brown sugar but dark brown is fine too).

THIS NEXT STEP IS CRUCIAL!

When you add the eggs and vanilla extract to the butter and sugar mixture, you should definitely whip / mix / beat the batter For. A. Long. Time.

And when I say a long time, I really mean it. You will see the color of the batter become lighter the more you mix. This is because you are incorporating air into the mixture which will allow your cookies to not be so dense but still retain their thicker shape. This is also what causes cookies to get those beautiful crackles in them.

When you think you’ve mixed enough, mix for a little more time! You’ve made it when the batter turns into a pale brown color as opposed to a light brown color. (Refer to the images below)

(Note at no point is a hand mixer – or a stand mixer – required, but it takes longer to get from ‘light brown’ to ‘pale brown’ when you’re doing it with a hand whisk)

Next, you’re going to add in the flour, salt, and baking soda.

It’s at this stage that I would recommend you put the hand mixer aside (or stand mixer if you’re using one) and swap to a spatula.

I say this for two reasons. Reason number one: it’s much harder to get the dough out from inside the whisk. The second (and More Important) reason is that it’s incredibly easy to overwork the dough. Which you definitely do not want to do.

What’s wrong with overworking the dough? Well, when you add flour to the dough, you’re introducing gluten. The more that you mix the flour, the more the gluten bonds develop and the tougher your cookie turns out.

And nobody wants a tough cookie.

Mix the dry ingredients until the flour is just incorporated!

As far as the ‘chocolate chunk’ portion of the cookie goes, I prefer to get baker’s chocolate in bar form rather than morsel or chip form.

The reason I like to do this is that I love having different shapes of chocolate in my cookies. The chocolate flavor is more pronounced in the sense that chunks tend to blend into the cookie better than chips do.

When using bar chocolate, even though the chocolate is perforated into the rectangular pieces, cut the bar on both diagonals to ensure that each piece of chocolate is a unique shape but around the same size.

I prefer using semi-sweet chocolate, but any dark chocolate over 60% cacao will do!

Refrigerate the dough for At Least 30 minutes after mixing the chocolate in. Why? This allows the butter to harden before you bake it which helps the dough not spread too flat while cooking. This also makes it easier to measure and roll the dough into balls before you bake them.

I am a huge advocate of measuring my dough by weight before baking. I do this because I want every cookie to be identical and to ensure that the baking time is perfect every time.

For this dough, 1.6 ounce balls will get you 24 cookies. (If you’re doing it by hand it’s no smaller than a ping-pong ball and no larger than a golf ball.) You can bake all of them the day you make the batter or you can store them pre-rolled in a zip-lock bag for whenever you crave cookies.

Storage life is about 1 week in the fridge and 6 months in the freezer! (If you don’t eat them by then!) If you freeze them, I suggest adding another minute to the baking time.

For the ideal bakery-style cookie I would recommend 10 minutes. But for those slightly underdone ooey-gooey cookies I would go for 8 minutes.

You can enjoy those chocolate chunk cookies with warm or cold milk or even with a dollop of ice cream on top!

Print Recipe
5 from 2 votes

Chocolate Chunk Cookies

The softest, gooiest chocolate chunk cookies you'll ever make. Enjoy with warm or cold milk and bake to your preference!
Prep Time15 minutes
Cook Time10 minutes
Resting Time30 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 24 Cookies
Calories: 180kcal

Equipment

  • Weighing scale (optional)
  • Parchment Paper
  • Baking Sheet

Ingredients

  • ¾ Cup Melted Unsalted Butter
  • 1 Cup Brown Sugar light or dark is fine
  • ½ Cup White Sugar
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • Cup All Purpose Flour
  • tsp Kosher Salt
  • 1 tsp Baking Soda
  • 8 ounces Semi Sweet Chocolate bakers chocolate in bar form

Instructions

  • Preheat your oven to 350° and line a sheet pan with parchment paper.
  • Mix together the butter, brown sugar, and white sugar.
  • Thoroughly mix the eggs and vanilla extract into the butter and sugar mixture.
  • Beat the mixture until it turns into a pale brown color. (Refer to photos above.)
  • Mix the flour, salt, and baking soda into the liquid mixture. Do Not over mix, just stir until the dry ingredients are incorporated.
  • Roughly chop the chocolate on both diagonals. Make sure none of the pieces are too large, but they don't need to be uniform sizes.
  • Mix the chocolate into the dough.
  • Store the dough in the refrigerator for a MINIMUM of 30 minutes. The longer you store it, the better the flavor develops.
  • For those of you that like to weigh your dough, you will get about 24 1.6 ounce dough balls. If not, you should roll your dough between a ping pong and golf ball size .
  • To get the perfect cookie, with a set edge and soft middle, you should bake your cookies for exactly 10 minutes. If you prefer your cookies under then shoot for 8-9 minutes, and if you like your cookies more done then shoot for 11-12 minutes.
  • This dough can be prerolled and stored in the freezer. You can take the balls out and pop them straight into a preheated oven for whenever you get a cookie craving!