The BEST Chocolate Chip Cookies

These are my absolute favorite chocolate chip cookies. Crunchy around the edges but chewy and soft in the center. Finish with a little sea salt for an especially delicious treat!

Chocolate Chip Cookies

  • 2 1/4 cup* (305 g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch
  • 3/4 cup (1 1/2 sticks) unsalted butter**
  • 3/4 cup (150 g) packed dark brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups chocolate chips (I use 1/2 cup each milk, semi-sweet, and dark)

Preheat oven to 350°F. Melt butter in large microwave safe bowl. Set aside and cool until warm to touch, not hot. Whisk dry ingredients together in a medium bowl (flour, baking soda, salt, and cornstarch). Set aside.

Add the dark brown sugar, granulated sugar, egg, egg yolk, and vanilla to the melted butter. Whisk until smooth. Add the dry ingredients to the wet ingredients, and stir until no dry streaks of flour remain. Add the chocolate chips and stir to combine.

At this point, you can either scoop and bake right away or refrigerate the dough. If scooping and baking: use a number 40 disher to scoop the dough and place dough balls on a parchment paper lined sheet. If desired, press a few extra chocolate chips into the tops of each cookie. Bake in preheated oven for 10-11 minutes. Remove and let cool on sheet for 5 minutes before removing to cooling rack.

If refrigerating dough: Cover cookie dough in bowl with plastic wrap. Refrigerate for 2-48 hours. An hour before baking, take the dough out of the fridge and allow to sit at room temp, so it is easier to scoop. Proceed with directions for scooping and baking (above). Refrigerating the dough enhances the flavors in the cookie dough.

These cookies also freeze well. Scoop into balls (with or without refrigerating dough first), and place close together on parchment lined baking sheet. Freeze for 1-2 hours, then put in a freezer safe ziplock bag. Store in freezer for up to 6 weeks. Bake at 350°F for 12-13 minutes.

*If you measure your flour with measuring cups (by volume), spoon and level your flour. I always measure my flour by weight (in grams) with a kitchen scale.

**You can use salted butter. You may notice a little more spread, so I would recommend reducing the salt you add by half (so 1/4 tsp instead of 1/2)

Recipe source: This is my recipe that I’ve tweaked over the past few years, but I drew from Sally’s recipe, Mel’s recipe, and the Cook’s Illustrated recipe for chocolate chip cookies.

See my reel for this recipe on instagram. You can also find a story highlight for this recipe on my instagram page!


Valentine’s Muddy Buddies

Valentine’s Muddy Buddies

  • 10 cups rice Chex, divided
  • 1 1/4 cups red candy melts (approx. 8 oz)
  • 1 1/2 cups white chocolate candy melts (approx. 10 oz)
  • 3/4 cup dry strawberry cake mix, *heat treated
  • 3/4 cup powdered sugar
  • 1-2 cups Valentine’s M&Ms

Divide Chex mix into two bowls, 5 cups per bowl. Microwave the red candy melts in a microwave safe bowl, in 30 second bursts, stirring each time until just melted. Pour over one bowl of Chex, and gently stir until evenly coated. Measure heat treated cake mix into a gallon size ziplock bag. Pour the red Chex into the bag, seal, and shake to coat. Spread on a parchment lined baking sheet and allow the candy melts to set. Repeat the same steps with the white chocolate melts, but this time toss with powdered sugar in the ziplock bag. Spread on a separate cookie sheet and allow the candy melts to set. Combine the white and red Chex and add the M&Ms.

*heat treating the cake mix is necessary to kill any salmonella present in raw flour. Measure the cake mix into a microwave safe bowl (I usually measure a little more than I need– like a cup for this recipe). Microwave in 30 second bursts, stirring each time, until the temperature of the dry cake mix reads 165°F on an instant read thermometer.

Stuffed Crust Pizza (with optional parmesan crust topping)

Stuffed Crust Pizza

  • 1/2 recipe pizza crust
  • 8 mozzarella cheese sticks, halved and frozen
  • sauce, shredded cheese, and other desired pizza toppings
  • olive oil
  • shredded parmesan cheese
  • italian seasoning
  • garlic powder

Preheat the oven to 425°F. Prepare a pizza pan by lightly spraying with non-stick cooking spray and dusting with cornmeal. Roll the dough out a little bit larger than you normally would for a non-stuffed crust pizza. I normally roll out to about 14-16″ in diameter (I have a large pizza pan). Place rolled crust on prepared pan.

Line the halved cheese sticks up around the edges of the pizza crust. Fold the edge of the crust over the cheese sticks and press tightly to seal the cheese sticks in. This is an important step. If you don’t seal it tightly enough, the cheese sticks will melt out onto the pizza!

Spread sauce, cheese, and toppings on pizza. For optional parmesan topped crust: brush crust with olive oil and sprinkle with shredded parmesan cheese, Italian seasoning, and garlic powder. Bake for 14-16 minutes.

Quick and Easy Pizza Dough

Quick and Easy Pizza Dough

  • 3 1/2 cups all-purpose flour, divided
  • 2 1/2 teaspoons instant yeast*
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 1/3 cup warm water (110-120°F)
  • 2 tablespoons olive oil
  • pizza sauce, cheese, and your favorite toppings

In the bowl of a stand mixer fitted with the dough hook attachment, combine 3 cups flour, instant yeast, salt, and sugar. Stir to combine. Add the warm water and olive oil, and mix on medium low speed until the dough begins to come together. Scrape the sides of the bowl as needed.

Continue adding the remaining 1/2 cup of flour, a little bit at a time, until a ball of dough forms that is soft to the touch but not overly sticky (it may be just a little bit tacky). Knead in the mixer (or by hand) for 5 minutes.

Form dough into a ball, and place in mixing bowl. Cover and let rise until doubled in size. This only takes about 20-30 minutes for me (see my dough rising trick below**).

Preheat the oven to 425°F. Lightly grease two pizza pans and dust with cornmeal. Divide the dough into two equal pieces. Lightly dust your work surface with flour, and roll each dough piece into a 12-14″ circle. Place on prepared pizza pans. Top with desired sauce and toppings. Bake pizzas one at a time for 14-16 minutes, or until cheese is melted and crust is browned.

Yield: 2- 12 inch pizzas Recipe Source: adapted from Sally’s Baking Addiction

*one packet of instant yeast (which is 2 1/4 tsp) works just fine in this recipe too.

**To make dough rise more efficiently set your oven to preheat to 350°F. Set a timer for 90 seconds. When the timer goes off, turn your oven OFF (it will not have reached 350°F, and this is okay). Turn on the oven light if you have one, and place the dough in a covered bowl in the oven. The oven will be warm enough to help the dough rise more quickly but it will not bake.

Fudgy Salted Caramel Brownies


  • 10 tablespoons butter
  • 1 1/4 cup (262 g) granulated sugar
  • 3/4 cup (68 g) cocoa powder
  • 2 large eggs
  • 1/2 tsp vanilla
  • 1/2 tsp salt
  • 1/2 cup (70 g) all-purpose flour
  • 10-12 caramel candies
  • 1/2 (4 oz) chocolate baking bar, coarsely chopped

Preheat the oven to 325°F. Move the oven rack to bottom 1/3 of the oven. Line a metal 8×8 pan with a foil sling and spray the bottom with non-stick cooking spray.

Combine butter, sugar, and cocoa powder together in a saucepan on stove. Stir over medium heat just until butter is melted. Alternately, you can combine these ingredients in a microwave safe bowl and heat in 30 second bursts, just until butter is melted.

Transfer mixture to the bowl of a stand mixer (or use an electric hand mixer, or whisk by hand).

Cool mixture until warm to the touch. Add eggs one at a time and beat after each addition. Add salt and vanilla, and mix well. Add flour, and beat until no streaks remain, scraping down bowl as needed.

Pour batter into prepared pan and spread out evenly. Dot with caramel halves and sprinkle with chopped chocolate. Bake for 25-30 minutes or until toothpick inserted in center comes out slightly moist with batter.

Cool completely before cutting and serving. Or if you can’t wait, and you must cut them while still warm, use a disposable plastic knife, because the warm brownies won’t stick to the plastic. FYI, they’ll be much more fudgy while they’re still warm. Delicious served with a scoop of vanilla ice cream.

The brownie base for this recipe is from Mel’s Kitchen Cafe.

Check out Fudgy Salted Caramel Brownie reel on Instagram! @bakingyum

Mini Lemon Cheesecakes

The perfect dessert for spring; tart lemon curd atop lemon cheesecake and a nilla wafer crust. These mini cheesecakes are sure to please any lemon lovers in your life!

Mini Lemon Cheesecakes-1

I’ve fallen completely head over heels for these amazing little lemon cheesecakes. They’d be a perfect dessert to indulge in this Easter, or any time this spring. The recipe mostly comes from My Baking Addiction, except that I used my favorite recipe for lemon curd and I used a homemade vanilla wafer crust instead of just a vanilla wafer cookie in the bottom of the cupcake liners. Continue reading “Mini Lemon Cheesecakes”

Maple Nut Banana Bread

A sweet, moist, and nutty loaf of banana bread, topped with a maple glaze and toasted pecans. This spin on a plain loaf of banana bread is absolutely delish! Even my banana-bread-hating-husband loves it.

Maple Nut Banana Bread //

To make this loaf a little bit “healthier” I reduced the total amount of sugar in the batter (not including the glaze) from 1 1/3 cup in the original recipe to 2/3 cup total in this recipe. Believe it or not, it’s still plenty sweet. You won’t miss all that extra sugar! I also use whole wheat pastry flour, instead of white flour, for an extra nutritional boost. Continue reading “Maple Nut Banana Bread”

Top 10 of 2015 (Yours and Mine)

I know we are already ten days into 2016, but I just had to do a post of your top ten favorite recipes here at Yummy Treats + Healthy Eats in 2015! I have to say, you all have great taste in food. You clearly all love cookies just as much as I do. I divided each group of “top ten” into two sets of five; five yummy treats and five healthy eats.

When I chose my top ten (which are down at the bottom of the post), I chose my favorites that weren’t already in your top ten. I didn’t want there to be any overlap. So you’ll actually see 20 different recipes in this round-up. I hope you enjoy looking through them, and hopefully if you haven’t made them yet you will make them soon!

 TOP 10 of 2015- YOUR PICKS (You can click on the picture or the text link to get to each recipe post.)


FIVE Just One Dozen SnickerdoodlesJust One Dozen Snickerdoodles (a small batch recipe!) // Continue reading “Top 10 of 2015 (Yours and Mine)”

Creamy Greek Yogurt Chicken Enchiladas

Creamy chicken enchiladas, lightened up with a salsa verde and greek yogurt based sauce. These enchiladas are every bit as delicious as their full-fat counterpart (maybe even more so)!

I’m a major enchilada lover. When we go to mexican restaurants, I will order enchiladas nine times out of ten. In fact, we went to a little mexican joint in Salt Lake while we were in Utah for the holidays and I ordered mango mole enchiladas. They were SO good; pork carnitas rolled into corn tortillas, then smothered in a spicy sweet orange mole and topped with melted jack cheese. Let’s just say I was in heaven.

Creamy Greek Yogurt Chicken Enchiladas // bakingyum.comAaaaaaaand I am just now realizing that when we were in Utah for Thanksgiving one month before that my parents took us to a restaurant where I ordered yet another version of mole enchiladas, and just thinking about them is getting me to reconsider my dinner plans for tonight… Continue reading “Creamy Greek Yogurt Chicken Enchiladas”