My version of the Ultimate Homemade Chocolate Chip Cookie...

My Homemade Chocolate Chip Cookies

( I honestly would compare the taste of these to Mrs. Fields – I am shocked that I am saying this, but it’s the first thing that came to my mind when I bit into them) ~CMM ☺

These cookies have a unique taste, they slightly stand raised, and are rich but not overly sweet. The two brown sugars add a crunch and carmelization flavor blend to the cookies too. I hope you enjoy ☺!

2 ¼ c. all-purpose flour 1 c. unsalted butter, softened
1 tsp baking soda ½ c. dark brown sugar, packed
½ tsp salt 1 ½ c. brown sugar, packed
1tsp sugar 2 large eggs
½ tsp baking powder 2 c. Ghirardelli semi-sweet chocolate chips
½ tsp yeast

Preheat oven to 375 degrees. Measure out flour and leave in the measuring cup. In a little custard dish or very small prep bowl mix the next 5 ingredients and set aside both. Cream the butter and sugars together on low and then increase spread for about 1-2 minutes. Add both eggs and mix well. Pour ½ the flour and ½ the mini prep bowl mixture into creamed mixture and blend on low and then increase speed. When well blended add the balance of the flour and dry mix and again blend slow and then speed up, blending about 3 minutes until well incorporated.
Hand mix in the chocolate chips. If your family loves nuts then hand mix in 1c. chopped walnuts, peanuts, or pecans at this point. Drop by kiddie ice cream scoop sized balls – you can eye it – onto cookie sheet, about 6 per large cookie sheet. No spray or butter needed in baking pan. I prefer to use parchment paper on my cookie sheets – it seems to create an even cookie temperature and makes for easy clean up too. Bake for 13-15 minutes. Makes about 18 large, thick, rich, and delicious cookies. Ovens and taste preferences vary so cooking times may vary as well. They should appear light golden brown. The perfect snack for the office on Friday, Valentine’s Day, or just as a special treat. Nothing says “I love you,” like a nice fresh baked chocolate chip cookie to the kids, spouse, or parents! Enjoy ☺! Make someone special in your life a batch today! (easily convert these into delicious ice cream sandwiches too!

Chocolate Cracked Earth (Flourless Cake)

Time for a sweet treat recipe: In about 20 minutes, and then 25 minutes of cooking time - You could be enjoying the following, scrumptious dessert. The top is dusted with powdered sugar SO BE CREATIVE FOR YOUR VALENTINE and dust in the shape of a heart or leave the middle in a heart shape and dust the rest - you decide!
Thanks Tyler Florence for this delectable dish!

1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter
9 large eggs, separated
3/4 cup granulated sugar, plus 1 tablespoon
2 cups heavy cream, cold
Confectioners' sugar, for dusting
Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.

Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate - then whisk in the rest of the chocolate mixture.
Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan.

While the cake is cooking, whip the cream until it becomes light and fluffy.

Serve at room temperature dusted with confectioners' sugar and have whip creme handy on the side for serrving..