Oreo-Stuffed Chocolate Cupcakes

This post only gets live-action shots because the cupcakes were devoured too quickly. I've made these once before and they were a hit both times. This time I brought them to a reunion weekend with my best girlfriends from high school to my friend Kayleigh's beauuuutiful camp in Canada. After a rough summer of working and taking classes, this weekend was AMAZING and I cherished every moment of it.

It was my friend Ali's birthday, so I brought 24 of these cupcakes with me. I know everyone likes cupcakes, but Ali really reallyyy likes cupcakes. Have you ever seen someone cry over wanting a cupcake so bad? Apparently that can happen, and has happened to Ali. Maybe even more than once. Anyway, we could never have a birthday celebration for her without cupcakes, and with the gourmet chocolate cake Ali brought from home, we were all well-fed throughout the weekend.

For me, my favorite parts about food blogging and cooking in general are the stories behind each recipe and who you share it with. Being able to escape the city for a weekend and spend time with my best friends was the real treat, these cupcakes were just dessert. :)

Oreo-Stuffed Chocolate Cupcakes (Cake Recipe from Hershey's)
Makes: 24 cupcakes  Prep: 15 minutes  Total: 40 minutes

Ingredients
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water
24 Oreos, plus more for garnish
1/2 cup butter
1 tsp vanilla
2 1/2 cups powdered sugar
3/4 cup chocolate chips

Directions
Combine sugar, flour, cocoa, baking powder, baking soda and salt in a large mixing bowl. Whisk in eggs, then add milk, oil and vanilla and mix well. Add 1 cup boiling water (batter will be very thin) and pour into cupcake tins. Drop a whole Oreo cookie into each cupcake tin and top with excess batter or push down to cover. Bake for 25-30 minutes or until an inserted toothpick comes out dry.
To make frosting, beat together softened butter and vanilla until creamy. Mix in powdered sugar in 3 parts. Microwave chocolate chips in 30-second increments and stir until melted and add to frosting. Mix well and pipe onto cooled cupcakes.

Milk Chocolate Raspberry Cupcakes

I'm pretty sure I could spend the rest of my life making cupcakes and I would be perfectly happy. Perhaps it's my love of miniature things, I don't know. But THESE cupcakes were an exciting discovery. I didn't know exactly what I was making until they were done and sitting in my fridge. What started in my head as a two-layer chocolate cake turned into uber-moist cupcakes that taste exactly like chocolate covered raspberries... but cake. I guess I'm at my best when I have no clue what I'm doing.

I made a full batch for a very special occasion - my friend Garam's birthday! A group of us devoured them pretty fast and when I told an acquaintance that I have a food blog, he asked me where he could order these cupcakes. New business plan? I think so. Don't worry friends, you'll still get free food... for now. ;)

Milk Chocolate Raspberry Cupcakes (adapted from Hershey's)
Makes: 24 cupcakes  Prep: 35 minutes  Total: 2 hours

Ingredients
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water
2 cups fresh raspberries
3/4 cup water
1 cup sugar
1 tsp vanilla
2 cups powdered sugar
1 cup butter, room temperature
6 oz milk chocolate
1/3 cup raspberry juice (from filling)

Directions
Combine sugar, flour, cocoa, baking powder, baking soda and salt in a large mixing bowl. Whisk in eggs, then add milk, oil and vanilla and mix well. Add 1 cup boiling water (batter will be very thin) and pour into cupcake tins. Bake for 25-30 minutes or until an inserted toothpick comes out dry.
In a small pan, heat water, sugar and fresh raspberries on medium-high heat, stirring occasionally until most of the water is cooked down. Pour out 1/3 cup of liquid from boiled raspberries and reserve for frosting. When raspberry filling is relatively thick, remove from heat and refrigerate for 1 hour.
To make the frosting, combine powdered sugar and butter in a large bowl and beat until fully incorporated. Microwave milk chocolate and stir until fully melted, then add butter and sugar with raspberry juice.
When cupcakes are cool, scoop out a spoonful from the center of each and pour in raspberry filling. (You may top with the scooped-out cake if desired.) Pipe on frosting and top with raspberries to serve.

Chocolate Easter Cake with Ganache Frosting

Attention all chocolate lovers: this cake might put you over the edge. Two dense layers of chocolate cake, rich and creamy ganache frosting, topped with shaved milk chocolate (Cadbury, to be exact) and the smoooothest little chocolate eggs you've ever had. (Again, obviously Cadbury... I'm a little obsessed.) I'm usually a fruity dessert lover, but to appease the chocolate eaters in my family I made this rich chocolate cake for Easter dinner back home. Dylan came home with me for the holiday and I have no doubt he was happily fed the whole trip. He's always astounded by how much my family eats. Not sure if that's a good or bad thing...

Posing with the cake

Easter Sunday

Dyeing eggs with Dylan and my sister Megan

Another exciting part about the weekend was that Dylan and I got to celebrate our 2-year anniversary! We've been living 8 hours apart since January, so seeing each other in general is reason enough to celebrate. Back in Boston we would cook together most nights, so we decided to make a nice dinner for the occasion. We had caprese salad, paprika-spiced flank steak, and beer-battered coconut shrimp. Expect to see that coconut shrimp recipe on here soon - it was amazingggg. Then again, how could you go wrong beer-battering anything?

Set-up in the dining room

Caprese salad

Paprika-spiced flank steak and coconut shrimp

Getting back to the cake, I found this recipe on marthastewart.com, which has yet to steer me wrong. This cake was spongy and moist, giving it this awesome sensation of both soft and heavy. The Cadbury chocolate on top is what pushed me over the edge. Dylan introduced me to these chocolates, which are only sold once a year around Easter and are his absolute favorite. This cake would be great to make all year round, but the chocolate egg nest make it particularly adorable for spring. Enjoy! :)

Chocolate Easter Cake with Ganache Frosting (from Martha Stewart)
Serves: 10-12  Prep: 1 hour  Total: 2 hours, 15 minutes

Ingredients
1/2 cup cocoa powder
1 cup butter
1 tbs instant espresso powder
3/4 cup water
2 cups sugar
2 eggs
1/2 cup buttermilk
2 tbs vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
8 ounces semisweet chocolate
3/4 cup heavy cream
2 tbs corn syrup
8 ounces milk chocolate
Cadbury eggs for garnish

Directions
Preheat oven to 350. Coat two 8-inch cake pans with non-stick cooking spray, cover in parchment paper, spray again and sprinkle with cocoa powder, shaking off excess.
Melt butter in a large pot and whisk in water, cocoa powder and espresso powder until dissolved. Whisk in sugar and remove from heat. Add the remaining wet ingredients first, then dry ingredients, and mix until fully incorporated. Pour into cake pans and bake for 45-50 minutes or until an inserted toothpick comes out clean.
When the cake is done, remove and let cool in pans for 20 minutes. Remove from pans and let sit until cool to the touch. Cut off the rounded tops of both cake layers to make them flat. Place one layer cut-side up on a wire rack over a rimmed baking sheet. Spread a little less than half the frosting in the center of the cake. Cover by laying the second half cut-side down and spread remaining frosting over the top and sides. Refrigerate for 15 minutes or until frosting is firm.
Melt semisweet chocolate, heavy cream and corn syrup together in a heat-proof bowl over boiling water. Let cool for several minutes before pouring over cake. Refrigerate until ready to serve.
Before serving, shave milk chocolate with a large knife and garnish on top of cake with Cadbury eggs.

White Chocolate Peanut Butter Popcorn Balls

My roommates and I watch a lot of movies here in Jersey, so I thought whipping up these sweet popcorn balls would make for a nice midweek snack. I'm a big fan of the sweet and salty combo, so I added some crushed pretzels to them. (Not gonna lie, I might have dumped a little of that bottom-of-the-bag salt into the mix....)

Even if you're not a baker, these have got to be the easiest treats to throw together. They do have to sit and cool for a few hours, but the final product is totally worth the wait. However, if you're impatient like me, eating the warm stuff out of the bowl is prettyyy awesome. Store these in an airtight container for up to a week and if you want that gooey, fresh taste days later, zap them in the microwave for a few seconds to get that just-made melty goodness!

White Chocolate Peanut Butter Popcorn Balls
Makes: 24 popcorn balls  Prep: 20 minutes  Total: 4 hour

Ingredients
One bag popped popcorn
8-ounces white chocolate chips
3/4 cup creamy peanut butter
3 cups pretzels, crushed

Directions
Melt white chocolate in a microwaveable bowl in 30-second increments. Once the white chocolate is almost completely melted, add peanut butter and microwave one more time. Stir until fully incorporated.
Combine popped popcorn and crushed pretzels in a large bowl. Pour white chocolate peanut butter mixture over the corn and toss until covered. Let mixture cool for 20-30 minutes. With a large spoon or cup (I used 1/4 measuring cup) form mixture into balls and drop on a baking sheet lined with parchment paper. Let cool for another 2-3 hours until completely hard and store in an airtight container.

Cranberry-Raspberry Chocolate Cake Truffles

 

Happy Valentine's Day! What better way to celebrate this wonderful/terrible holiday than by sharing these cake truffles with your significant other/eating them alone while sobbing and watching a romantic comedy? Whether you are a lover or hater of the holiday, you're probably a lover of delicious sweets and that is why these cake truffles are the perfect treat. :)

I was lucky enough to share these yummy cake truffles with many people I love in my life. My roommates here in New Jersey got the first taste. Then I mailed a box to Dylan in Cleveland as an early Valentine's Day gift. (If you have any doubt about how good these are, he got the package on Saturday afternoon and they were gone by Sunday night... I gave him six...) Finally, I got to spread the love with some beautiful Boston friends I stayed with this weekend. These rich little truffles go a long way, so sharing them with loved ones is easy.

Cranberry-Raspberry Chocolate Cake Truffles
Makes: 40 truffles  Prep: 15 minutes  Total: 24 hours

Ingredients
1 box white cake mix
*3 eggs
*3/4 cup vegetable oil
*1 1/4 cup cranberry juice cocktail
2 8-ounce cream cheeses
1/2 cup butter
2 cups powdered sugar
1 1/2 tsp vanilla
1 cup raspberry jam
20 ounces chocolate chips (white, dark or milk)
Pink and white sprinkles

*Ingredients depend on box directions. The important part is to replace the water with cranberry juice.

Directions
Mix boxed cake as directed, replacing the water with an equal amount of cranberry juice. Bake as directed and let cool. Crumble cake into a large bowl.
In a mixer, combine cream cheese, butter, powdered sugar and vanilla. Add cream cheese frosting and raspberry jam into the crumbled cake and mix until fully incorporated. Roll into 1-inch balls and lay on a parchment paper covered baking sheet. Refrigerate overnight.
Remove cake truffles from fridge. Melt chocolate chips in the microwave in 30 second increments, stirring in between. Dip balls in chocolate, lay on baking sheet and cover with sprinkles. Keep in refrigerator until ready to serve.

Red Velvet Whole Wheat Greek Yogurt Pancakes with Strawberries

These pancakes are inspired by a post I discovered at the food blog Carnal Dish. The original post was for red velvet pancakes with a maple cream cheese glaze, and that's where my obsession started. I couldn't get the image of these pancakes out of my head and was dying to find my own spin on this idea. Since I'm doing the whole P90X thing these days, I couldn't very well eat a whole batch a cream-cheesey-chocolate-red-velvet goodness all by myself. So, if you check out my Current Obsessions page at the top, you'll understand how this idea came to be.

Red Velvet Whole Wheat Greek Yogurt Pancakes - as my roommate Kelsey said, "It's a mouthful!" (I quoted her to avoid feeling lame myself despite the fact that I secretly love lame things.) I've never made yogurt pancakes before, but they're so fluffy and delicious! I whipped up a very simple hot strawberry sauce to sweeten up this healthy attempt at pancakes. They might be pretty good for you, but they still taste like dessert to me. Mission accomplished. :)

Red Velvet Whole Wheat Greek Yogurt Pancakes with Strawberries
Makes: 1.5 dozen large pancakes  Prep: 15 minutes  Total: 45 minutes

Ingredients
1 1/2 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 cup cocoa powder
4 tbs sugar
1/2 tsp salt
1 1/2 cups vanilla greek yogurt
1 egg
3/4 cup almond milk
2 tsp red food coloring
2 cups strawberries
3/4 cup sugar
1 cup water
Whipped topping to garnish

Directions
Combine dry ingredients in a large bowl. Add yogurt, egg and milk and mix well. Add food coloring one tsp at a time, using more or less to achieve desired color. Cook pancakes on a skillet at medium-high heat, flipping until done.
To make strawberry sauce, boil sugar and water. Add halved strawberries and boil for 15 minutes, stirring constantly. Lower heat and cook for another 15 minutes.

Merry Christmas Cake Pops

I made four different desserts for Christmas Eve dinner last night and these cake pops were the overwhelming favorite. They were super rich and chocolate-y, perfect for anyone with a major sweet tooth. I made the cake and frosting the night before, froze the pops, and decorated them the next morning with the help of my brother and sister.

In light of the holiday, I'll fill this post with photos instead of words. Merry Christmas and Happy Holidays!

Conor and Megan showing off their decorating skills.

Merry Christmas Cake Pops
Makes: 30-40 pops  Prep: 1 hour  Total: 24 hours

Ingredients
Boxed chocolate cake (or favorite chocolate cake recipe)
2 8-ounce cream cheeses
1/2 cup butter
2 cups powdered sugar
1 1/2 tsp vanilla
Red and green candy melts
30-40 lollipop sticks

Directions
Bake cake as directed and let cool. Crumble cake into a large bowl and set aside.
In a medium bowl, combine cream cheese and butter until smooth. Slowly add 1/2 cup of powdered sugar at a time and stir until incorporated. Add vanilla and whip for 2-3 minutes until the frosting is light and fluffy.
Combine the cream cheese icing with crumbled cake and stir until the mixture is smooth. Form into 2 inch balls and set onto a baking sheet with parchment paper. Place sticks into the center of the balls so they look like upside-down lollipops. Refrigerate overnight.
Place candy melts in the microwave for 1 minutes. Remove and stir, and microwave again at 30-second increments until fully melted. Dip cake pops into the melted candy and decorate with additional frosting. Store pops in an airtight container until ready to serve.

Cranberry Rocky Road Cookies: The Great Food Blogger Cookie Swap!

Happy holidays, everyone! :) I'm back home for winter break and have one online final and a paper before I'm officially done with this semester. I've already moved out of my Boston apartment and will soon be making my journey to The Middle-of-Nowhere, New Jersey for a 6-month internship. I said my bittersweet goodbyes to all my amazing Boston friends this weekend, and I have to say this has been the best semester EVER. I made some wonderful new friends and got even closer to old ones, which makes it terribly hard to leave. Love you all so much, and thanks for an incredible year!

On the bright side, a few positives of leaving Boston are 1) a great new job, 2) [hopefully] great new friends, and 3) more time to blog!!! Which brings me to...

The Great Food Blogger Cookie Swap

 This year two amazing food bloggers, Julie at The Little Kitchen and Lindsay at Love & Olive Oil, arranged an international cookie swap for food bloggers to network, exchange information, and best of all, cookies! I can't think of a better and tastier way to connect with other bloggers out there.

I was scrambling to come up with a recipe for this event, since I usually don't ad lib on baking recipes, but I was really stuck on the idea of chocolate and marshmallow because it was my favorite ice cream as a kid. Somehow this transitioned to rocky road, then dried cranberries were thrown in the mix, and huzzah! Cranberry rocky road cookies were born. These were very quick to whip up and are the perfect holiday cookie for both chocolate lovers and fruity dessert lovers to enjoy.

Cranberry Rocky Road Cookies

Makes: 4 dozen cookies  Prep: 15 minutes  Total: 30 minutes

Ingredients
1 cup butter
1 1/2 cups sugar
2 eggs
2 tsp vanilla
2 cups flour
1 tsp salt
3/4 cups baking soda
2/3 cups cocoa
1 cup chocolate chips
1 cup dried cranberries
1 cup mini marshmallows
1/2 cup walnuts, chopped

Directions
Preheat oven to 350.
Place softened butter in an electric mixer and beat for 30 seconds until whipped. Add in sugar, eggs and vanilla and beat for 1 minute. In a separate bowl, combine flour, salt, baking soda and cocoa and mix well. Add dry ingredients into the mixer in four parts and beat for 2 minutes.
Next, chop whole walnuts before measuring. Add walnuts, chocolate chips and dried cranberries into the cookie dough and beat for 1 minute.
Scoop dough with a tablespoon and place on a greased baking sheet. Bake for 12 minutes or until the dough is risen and remove from the oven. Add a few mini marshmallows to each individual cookie. Bake for another 2 or 3 minutes, remove from the oven and let cool.

Pumpkin and Chocolate Cheesecake Bars

It's been a very beautiful fall in Boston so far (...minus the snowstorm on Halloween weekend, but let's forget about that). Luckily I live in an area with parks and plenty of trees, which means I still get to enjoy the changing of leaves. There are so many leaves left! I'm sure by the time I come back from Thanksgiving break they'll be gone, so I need to enjoy them while they last.

Some of my wonderful friends had a "Fall Festival" party this weekend, so I decided this was a perfect excuse to try a new pumpkin dessert. They had pumpkin pancakes, bagels with pumpkin cream cheese, and apple pie shots (all delicious, by the way). It was a great addition to an awesome weekend following a very stressful week. I find it humorous that people are so grateful when I show up somewhere with food. I don't think my friends realize that if I didn't have them to help me eat the things I bake, I wouldn't end up baking at all. So thanks, guys!

 

Pumpkin Chocolate Cheesecake Bars 
(Adapted from Martha Stewart Recipes*)
Makes: 16 bars  Prep: 30 minutes  Total: 3 hours, 30 minutes

Ingredients
1 9-ounce package chocolate teddy grahams (or graham cracker equivalent)
1 1/4 cup brown sugar (divided)
1/4 cup butter
2 8-ounce packages cream cheese
1 cup organic pumpkin
3 eggs
3 tbs flour
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ginger
5 ounces semisweet chocolate chips

Directions
Preheat oven to 350. Begin making the graham cracker crust by crushing teddy grahams (or graham crackers) in a bag with a rolling pin into very fine crumbs. Pour into a bowl and mix with 1/4 cup brown sugar and 1/4 cup softened butter. Press into the bottom of a greased baking dish and bake for 10 to 12 minutes. Set aside.
In a large bowl, combine softened cream cheese, 1 cup brown sugar, and organic pumpkin. Mix until softened. Add eggs and flour and stir until the eggs are fully incorporated. Season with salt, nutmeg, cinnamon and ginger.
Place semisweet chocolate chips in a microwaveable bowl and heat in 30-second increments, stirring in between, until melted.
Pour half the cheesecake mixture over the graham cracker crust and spread evenly. Combine the melted chocolate with the remaining cheesecake mix and stir once or twice. Pour in small dollops into the prepared pan and using a butter knife, very carefully swirl the chocolate and cheesecake in a figure eight pattern to create a nice design.
Bake for 45 minutes at 350. Remove and let cool. Cover and chill for at least 2 hours prior to serving.

*I found the original recipe on Martha Stewart, but made some changes to the cheesecake mix and used my own graham cracker crust. View the link above for the original recipe.

Double Chocolate Chip Peanut Butter Cookies & Shake Shack Burgers: A NYC Weekend

I spent this past weekend in New York City with three of my best girl friends from school to celebrate our friend Dana’s birthday. The morning I left, I made a gigantic batch of these double chocolate chip peanut butter cookies, bringing half for Dana and leaving the other half for my other friend’s surprise party I had to miss. We lucked out with some beautiful weather, fun nights out, and an all around fantastic trip. New York can be dirty, unpleasant, and overwhelming, but it’s truly one of a kind.

There are thousands of hole-in-the-wall restaurants, each one better than the next. On Saturday, we took a leap of faith and tried a Venezuelan restaurant, suggested by Dana’s sister. This was a first for everyone, and it didn’t disappoint. Venezuelan food is awesome! It got me even more excited to dive into South American cuisine in a few weeks when I’m in Argentina. Here are a few photos from our meal.

Yoyos (fried plantains stuffed with white cheese)

Arepas (corn flour buns grilled and baked with shredded beef, black beans, fried plantains, and white cheese)

The biggest food adventure of the weekend was my relentless search for Shake Shack. If you haven’t heard of Shake Shack, then you need to get on your game. I discovered it about a month ago when my boyfriend sent me a link to this article from Serious Eats. It describes a lengthy competition between In-and-Out Burger (from Cali), Five Guys (based in DC), and Shake Shack, a newly emerging high-end fast food burger joint in NYC. The judges unanimously agreed on Shake Shack as the clear winner, and ever since I’ve been fantasizing about its juicy goodness.

Saying this burger did not disappoint would be a gross understatement. I waited with my two friends Garam and Shai for a full hour in a horrendous line and missed our 5:30 Chinatown bus back to Boston. (Luckily we caught the 5:45.) This burger is absolutely the most delicious, juicy, beefy, saucy creation I have ever had the pleasure of consuming. Do yourself a favor and book a ticket to New York ASAP – just be prepared to stand in line, and remember good things come to those who wait.

And now, what you’ve most likely been waiting for, (unless you already skipped this and went straight to the bottom of this page), my recipe for double chocolate peanut butter cookies. Enjoy!

Double Chocolate Chip Peanut Butter Cookies
Makes: 2 dozen cookies  Prep: 10 minutes  Total: 20 minutes

Ingredients
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 large eggs
2 cups chocolate chips 
1/3 cup cocoa powder
1/4 cup peanut butter

Directions
Preheat oven to 375. Combine butter, sugar, brown sugar and vanilla extract. Stir dry ingredients, including cocoa powder and peanut butter, into the bowl and mix well. Add eggs one at a time, then chocolate chips and mix until the dough is light and fluffy.
Scoop tablespoon-sized spoonfuls of dough, roll into a ball and place on a greased baking sheet. Bake for 10 minutes and let cool before serving.

Chocolate Chip Cookie Dough Brownie Bars

I have finally purchased and started reading Anthony Bourdain's novel Kitchen Confidential. Being a student I rarely have time to read for fun, and honestly I'm a tough sell on books. I need to be fully absorbed in the first 50 pages of a book or else I'll never finish it. (It's a terrible habit, I know. I blame this on being born in the "video game era", a generation raised on cheap thrills and the birth of the Internet.) But because of my ever-growing curiousity obsession with the food industry, I was hooked on Kitchen Confidential at the introduction.

My favorite story so far is Bourdain looking back on his childhood vacations in France and recounting the moment he bravely and triumphantly swallowed a live oyster fresh out of the water, much to the disgust of his younger brother, and learned that "food had power." In his words, "It could inspire, astonish, shock, excite, delight and impress. It had the power to please me... and others. This was valuable information."

If I had to choose one recipe that signified the moment I thought of food as more than just food, it would be these brownies. A staple recipe of my mother's, this dessert began my love affair with food. It's the first sweet I loved, the first thing I baked, and the first food I was ever praised for by my peers. The biggest joy in cooking for me is knowing what I create makes people happy. This is my go-to last minute dessert, partially because I've never met someone who doesn't like them and mostly because they are the easiest. And how can you go wrong with anything that begins with "chocolate chip cookie dough"?

Wanna know the best thing about this dessert? I'll let you in on a little family secret... It's the Toll House chocolate chip cookie recipe, just put in brownie form! Now you're probably thinking, how unoriginal. BUT! The key to these melt-in-your-mouth doughy treats is how you cook them. You have to catch the timing just right so they're a little underbaked. That way, even the 3-day old leftovers have that gooey, fresh out of the oven taste.

If your mouth isn't watering at this point, something's wrong with you.

Chocolate Chip Cookie Dough Brownie Bars
Makes: 24 brownies  Prep: 10 minutes  Total: 30 minutes

Ingredients
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 large eggs
2 cups chocolate chips

Directions
Preheat oven to 375. Combine dry ingredients in a large bowl. Add butter, sugar, brown sugar and vanilla extract. Mix well. Add eggs one at a time, then add chocolate chips and mix until the dough is light and fluffy.
Spread the dough into a 9x13 greased baking dish and bake for 20 minutes. Remove immediately and let cool before cutting.