Cream Cheese-Buttercream Cookie Icing

The kids and I spent a few hours last night
decorating dozens of cookies! :)

I'm not really sure what to call this frosting recipe... besides "good." ;)  I've combined a few frosting recipes into one that tastes really good, goes on smoothly, holds its shape, and dries well enough that the cookies can be lightly stacked on top of each other without smushing - as long as you have a few layers of waxed paper in between each layer of cookies to help spread out the weight.  It goes very well with sugar cookies or other light cutouts (my favorite this year is a melt-in-your-mouth cream cheese cutout recipe), as well as with spiced cookies, such as gingerbread.  You can even use it to frost or decorate a cake. :)  Best of all - it's really yummy... and that's saying a lot, coming from a person who doesn't generally care for frosting. ;) 

This recipe makes about 4-1/2 cups or so of frosting, but can be easily cut in half if you don't have 6+ dozen cookies to frost. :)  Likewise, the flavorings can be easily varied to suit your taste.

Happy decorating!!

Ingredients:

8 ounces cream cheese, softened
2 sticks (1 cup) butter, softened
1 tsp vanilla
6-7 cups confectioners' sugar (sifted if possible)
3/4 tsp almond extract
1/4 tsp rum extract (optional - but I LOVE this addition... it's so subtle you'd never guess it was in there, but it's very noticeable when it's not. :) )
Heavy cream

Directions:

In a large bowl, combine the cream cheese and butter and beat until light and fluffy.  Beat in the vanilla.  Gradually add 5 cups of the confectioners' sugar, 1 cup at a time, and beat until smooth and fluffy after each addition.  Beat in the remaining extracts, followed by the final 1 - 2 cups of confectioners' sugar (the amount will vary, based on the desired stiffness of your frosting, as well as the heat and humidity in your kitchen.)  The frosting should be easily spreadable and not too stiff, but stiff enough to hold its shape.  If you find it too thick for spreading, or if you wish to make a thinner icing to drizzle on top of some of the cookies (frosted or unfrosted) you can mix in heavy cream, a teaspoon at a time per cup of icing, until the desired consistency is reached.  Leftover icing may be covered and chilled until needed - rebeat before using.

Tint, frost, decorate, and enjoy!

Soft Molasses Spice Cookies (Gingerbread Men)

Finally... a recipe that not only makes the cutest little gingerbread men, but bakes up soft and chewy, too!  My family loves decorating gingerbread cookies, but most of us didn't like eating them - until now.  These tender, lightly spiced cookies are so much fun to decorate, and a joy to eat. :)

Ingredients

1 cup shortening (I use palm oil shortening, which is trans-fat free... if you can't find it, you can use butter instead - or use half butter and half vegetable shortening.  The shortening adds to the chewy texture, and helps prevent them from burning.)
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 cup molasses
5-1/2 cups all-purpose flour
3 tsp baking soda
1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
3/4 tsp salt
1/2 cup water

Directions

In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the dry ingredients; add to the creamed mixture alternately with water, beating well after each addition. Cover and refrigerate for 3 hours or until easy to handle.

On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased or parchment-lined baking sheets. (I prefer parchment... it helps keeps the bottoms from turning too brown.)

Bake at 350° for 8-10 minutes or just until edges are firm. Remove to wire racks to cool. Frost and decorate as desired.
 Yield: about 6-1/2 dozen.

Variation:  For a lighter cookie which reminds me of the "lebkuchen" in Germany - thick, spiced cookies made with a fermented honey/flour base - you can substitute honey for half of the molasses in the recipe.  It's equally good, with a slightly different flavor. :)

Butterscotch Taffy

One of our favorite Christmas candy recipes is this luscious, easy taffy.  I found the original recipe on tasteofhome.com four years ago, and we've been making it ever since.  It keeps well at room temperature for several weeks - if it lasts that long. ;)  The most time-consuming part is simply wrapping each piece in squares of waxed paper, but if you can enlist help (even older toddlers can do this) then it won't take long at all.  It makes a great addition to the candy/cookie tray, as well as a nice Christmas or hostess gift!

Ingredients:

48 large marshmallows (I've done it with the equivalent amount of mini marshmallows, but it sets up better with the large ones.)

1 stick butter, cut into pieces 

1 tbsp water

1/2 tsp salt

1 pkg (approximately 2 cups) butterscotch chips

Directions:

Grease an 8-inch or 9-inch square pan with butter.  Set aside.  In a large pot, combine the first 4 ingredients; cook and stir over medium-low heat until marshmallows are melted.  Add butterscotch chips; cook and stir until chips are melted and mixture is smooth (approximately 8-10 min.)  Pour into the greased pan and chill until set and firm. 

Slice into logs approximately 1/2 inch thick; remove from pan and cut logs into pieces (I usually cut them so they make about 1/2 inch squares, but sometimes I cut them in slightly longer, log-shaped pieces.)  Wrap each piece in waxed paper squares and twist ends (I cut my waxed paper into strips about 2 inches wide, and then cut each strip into 3 rectangles approximately 2 1/2 to 3 inches long.) Store in a cool, dry place.  Enjoy!! :)



My 5-year-old daughter helped with the wrapping. :)





Peppermint Meltaway Cookies

These little cookies will melt in your mouth - and they could hardly be any easier to make. :) I discovered this recipe last year in the magazine Simple and Delicious, and that's exactly what it is - very simple, and VERY delicious!  And while I usually adjust recipes to suit my tastes, I'm sharing this recipe just as I found it, because it is perfect the way it is.  :) 

Note: Because of the lighting in my kitchen, the cookies took on a yellow tint in my photo - but in "real life," they are a beautiful white cookie with just a hint of light golden brown around the bottom edges.  You don't want to overbake these guys... they'll lose their "melt-in-your-mouth" appeal. :)
Merry Christmas!


INGREDIENTS:
1 cup butter, softened (I prefer salted butter in this recipe)
1/2 cup confectioners' sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch

Frosting:
2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
1/2 cup crushed peppermint candies


Directions
In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well. 

Shape into 1-in. balls.  (Note: Humidity can change the consistency of these cookies... if they seem too sticky to handle, stir in more flour, a few tablespoons at a time, just until the dough can be lightly rolled into balls.  It should still be soft, but not sticky.)  Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies.  Store in an airtight container when frosting has set.   For best results, store with a sheet of waxed paper in between the layers of cookies. :)  Yield: 3-1/2 dozen.

Pumpkin Fudge

Think you're too busy to make fudge?  Think again.  This one is perfect for autumn entertaining, a Thanksgiving hostess gift - or even a special, homemade Christmas gift.  It has a very smooth texture, and cuts beautifully (and easily).  If you like pumpkin, give it a try!  I made it this afternoon - and my kids haven't wanted to stop eating it. :)


Pumpkin Fudge

2 cups white sugar
1 cup firmly-packed brown sugar
3/4 cup (1 1/2 sticks) butter (plus extra for greasing the pan)
2/3 cup heavy cream (OR evaporated milk)
1/2 cup canned pumpkin
1 tsp cinnamon
1/4 - 1/2 tsp grated nutmeg
1 (7 ounce) jar marshmallow creme
1 (11 or 12 ounce) package white chocolate chips
1 1/2 tsp vanilla extract

Directions:

Line a 13x9 pan with foil; using a paper towel or napkin, rub the bottom and sides of the foil-covered pan with softened butter.  Set aside.

In a heavy, large saucepan (preferably at least 3-quart), combine the sugar, brown sugar, 3/4 cup butter, cream, pumpkin, and spices.  Add approximately 3/4 of the jar of marshmallow creme; set remaining creme aside.  (You'll use the rest at the end.)  Heat over medium heat until sugar dissolves, stirring frequently with a wooden spoon.

When the ingredients are melted and smooth, maintain the heat at medium while stirring constantly; bring mixture to a full boil.  (You'll know it's reached a full boil when you can't stir the bubbles down.)  Continue boiling and stirring for 5 minutes; remove from heat.

Stir in the remaining marshmallow creme and the white chocolate chips until the mixture is smooth, approximately 5 minutes.  (You may return the pot to a burner on low heat, if necessary, to help melt the chips.)  Add the vanilla; stir to mix well.

Pour into the buttered baking dish; set in a cool place to harden.  Cut into 1" squares; store in a cool place (or the refrigerator) in an air-tight container. 

~Makes approximately 12 dozen squares 

Variation:  If you like nutty fudge, stir in 1 cup chopped walnuts or pecans after you add the vanilla. :)

Warm Apple Cider Syrup

I served this syrup on top of my Fluffy Pumpkin Pancakes, and it complemented them beautifully.  It would also taste good on just about any sweeter brunch item... plain pancakes, waffles, oatmeal, etc... and my kids even wanted it over ice cream!

This recipe is VERY easy, though it may appear to be time consuming.  It really isn't - you only have to stir it occasionally while it's simmering, and then you just leave it alone for at least 30 minutes before serving, so that it can thicken up.  It stores well in the fridge, too - just gently warm on the stovetop before serving.

INGREDIENTS:

3/4 cup apple cider or juice
1/2 cup packed brown sugar
1/2 cup corn syrup (or substitute, such as honey)
2 tablespoons butter
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
 
In a large saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 25 minutes or until slightly thickened. Let stand for 30 minutes before serving.

Fluffy Pumpkin Pancakes

These pancakes were a big hit at our house!  I modified a recipe found in Taste of Home magazine, and everyone loved them.  Try serving them with the Warm Apple Cider Syrup recipe, or just good old fashioned maple syrup... they're yummy either way! 

I doubled the recipe to feed our family of 5, and we had just 5 pancakes left over for lunch the next day...  If you have leftovers, too, just cover them and chill (or freeze) until you're ready to use them.  Then just pop them into the toaster for a minute or two to warm through, and you're good to go. :)

Since I'm always looking to save time, I know from experience that you may be tempted to skip the egg separation step, and just throw the eggs into the wet ingredients without beating the whites to soft peaks first - but really, they won't get the heavenly light and tender texture that they do from that little step.  It only takes a couple of minutes to beat the white to soft peaks and it is SO worth it.  (To test the peaks, turn your mixer off and lift the beaters straight up.  The egg whites should be able to stand up in peaks, but the tops of the peaks should kind of curl over - sort of like the top of soft serve ice cream. :) )  Then gently fold them into the rest of the batter.  Believe me - you won't be sorry that you included that step!! :)

INGREDIENTS:
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, separated
1 cup milk
1/2 tsp vanilla extract (almond extract would also be great)
1/2 cup canned pumpkin
2 tablespoons melted butter or mild vegetable oil

Directions

In a large bowl,combine the dry ingredients.  In another bowl, whisk the egg yolks, milk, vanilla, pumpkin and butter until smooth. Stir into dry ingredients just until moistened. In a small bowl, beat the egg whites until soft peaks form; fold into batter.

Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles begin to form on top of pancakes and underside is golden. Cook until second side is golden brown.  Serve with butter, syrup, and whipped cream if desired.
Yield: approximately 15 pancakes

Apple Custard Pie

One of my family's favorite fall desserts is this easy but scrumptious apple custard pie that I adapted from a recipe originally found in Taste of Home magazine.  One of my brothers-in-law once commented, "Even the smell of this pie just screams 'fall.' "  I couldn't agree more. :)  It is simply fantastic.

INGREDIENTS:
Pastry for a single-crust pie (store-bought is fine, though I'll be posting my tips for homemade crust soon!)
3 cups peeled, sliced tart apples (about 4 medium)
1/3 cup sugar
1 teaspoon ground cinnamon

CUSTARD:
1 cup heavy cream (or evaporated milk)
1 egg
1/2 cup sugar
1 tsp vanilla extract
(If you like a more "custardy" sort of pie, as I do, double this part of the recipe and fill up the pie crust almost to the top with it.  There will usually be a tad leftover that won't fit into the crust... maybe a few tbsp or so... but I find it worth it. :) It will add about 5-10 min to the second baking time.)

 1) Place unbaked pastry into a deep-dish, 9-inch pie plate.  (Most Pyrex pie plates sold in stores today are deep-dish.)  Arrange apples over the crust. Combine sugar and cinnamon; sprinkle over apples. Bake at 375° for 20 minutes.
 2) Meanwhile, for custard, whisk milk, egg and sugar in another small bowl until smooth. Pour custard over the partially-cooked apples.

 3)  Bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour.

 4)  Chill for at least 3 hours before serving.
Refrigerate leftovers.

Tastes great with a bit of whipped cream on top of each slice.  My mouth is watering just thinking about it! :)
Yield: 6-8 servings.

Notes about apples for baking:  I love baking with Granny Smith apples, and they work very well in this recipe.  If you do use them, however, be sure to slice them pretty thinly so that they will be fully cooked and tender when the custard part is done.  Golden Delicious apples, especially while they are still on the green side, also work well here, as do Empires and Paula/Ida Reds.   Red Delicious apples, despite their name, are NOT delicious in most baking recipes... they're very sweet, and they don't bake up well.  Macintosh work well if combined with other, firmer apples, but I don't usually use them by themselves... they disintegrate too easily when baking.  When combined with two or three other varieties, however, they add a great flavor to apple pies in general.

Phenomenal Fudge Sauce

Make this easy but fabulous hot fudge sauce but once, and you'll realize that the store-bought stuff can stay there... at the store. ;)

Ingredients:
*1 14-ounce can sweetened condensed milk
*12 ounces (2 cups) semi-sweet chocolate chips
*1/2 cup milk
*1 cup mini marshmallows
*1/4 tsp salt
*1/2 -1 tsp vanilla

Super-Easy Directions:
Place all ingredients EXCEPT VANILLA in a heavy-duty pot (a 2-quart pot is perfect) over medium-low heat.  Stir occasionally until chocolate chips and marshmallows are melted.  Remove from heat and stir in vanilla (or other flavoring... almond, orange, rum, liqueurs, etc.) to taste.  Cool slightly, pour into glass storage containers (a quart canning jar, several smaller jam jars, etc.), cover, and store in refrigerator.   Makes approximately 3 1/2 cups and keeps at least several weeks in the fridge... if you don't eat it all first, that is. :)

To serve over ice cream or other desserts, remove desired quantity from jar and warm in a small saucepan over low or medium-low heat, stirring constantly, until warmed through and pourable.  This will only take a minute or two.  Then top your favorite desserts and enjoy! :)  Chocolate-dipped strawberries, anyone?? Or do as my kids do, and eat it straight out of the jar, as a spoonful of good fudge. :)

The Best Popcorn... Ever

Family Favorite Popcorn

Approximately 1/3 cup unpopped popcorn kernels

2-3 tbsp virgin coconut oil (the stuff that still smells like coconut)
1/4 cup butter (or to taste)
Salt to taste

*Place a stainless-steel or other heavy-duty 3-quart saucepan on the stove and turn the heat to medium-high.  (You may use a 2-qt. pan, but decrease the amount of popcorn slightly.) 
*Spoon the coconut oil into the pan and wait a minute or two, until oil is melted and hot.
* Add the popcorn kernels and cover the pot, venting the lid slightly to let steam escape (but not enough for popping kernels to fly out. :) )  Alternatively, you may cover the pot tightly with aluminum foil, and use a sharp knife to poke several steam vents in the top of the foil.  Keep the heat set at medium-high, and listen for the sounds of popping... these should start within a minute or so. 
*Meanwhile, melt the butter in a small saucepan over medium heat... this will only take about 2 minutes.
*As the pot fills up with popped corn, give it a few gentle shakes to encourage unpopped kernels to fall back to the bottom.  You need not shake the pot the whole time.  Listen carefully, and when the popping slows to a solid 1-2 seconds between pops, remove from the heat and carefully remove the lid or cover.
*Pour popcorn into a large serving bowl, and drizzle with melted butter and salt to taste.  I usually evenly drizzle about 1/3 of the butter over the popcorn, lightly sprinkle with salt, toss, and repeat two more times.  This ensures an even coating of butter and salt.  Serve immediately.

*This is just the way my kids like it best, but if you're feeling more adventurous, try sprinkling on some yummy add-ins like crushed rosemary and grated parmesan, garlic salt instead of regular salt, Italian seasoning, cinnamon-sugar in place of salt, etc.... mmmmm!  


*If you don't have virgin coconut oil, you can use other oils, but the popcorn won't have the same excellent flavor.  A good quality peanut oil is a close second to coconut oil, though. :)

Better Chocolate Batters

Whether you're making cake, brownies, or other chocolate desserts from scratch or from a box, here are some handy ingredients that can help you intensify that luscious chocolate flavor:

* Vanilla extract.   Add 1 to 2 tsp. to a chocolate cake batter, 1/2 to 1 tsp to brownie batter, and a few drops in anything chocolate... even a cup of hot cocoa.

*Almond extract.  If you're not a fan of vanilla, or just want something a little more exotic, almond extract is another great addition to chocolate recipes.  Since it's more potent than vanilla, just 1/2 tsp or so will do the trick.  Or, you can do as I often do, and simply use a combination of both vanilla and almond, in proportions to your liking.

*Cinnamon.  A dash or two of cinnamon is a great accent to chocolate... just enough to bring out the chocolate flavor without actually tasting like cinnamon.

*Buttermilk.  Use this in place of the water or milk in your recipe.  If you don't have it, throw in a heaping tablespoon full of sour cream or yogurt along with the water or milk.  No sour cream, either?  Use a tsp. of white vinegar.

*Coffee.  Use strong black coffee in place of the water in your chocolate recipe, or dissolve a tablespoon or so of instant coffee granules in the liquid you're using, before you add it to the batter.  Coffee and chocolate flavors marry quite beautifully, and each brings out the better qualities of the other.

*Salt.  Yep, salt.  A little dash of salt goes a long way in accentuating the flavor of chocolate.  Not enough to be salty... just a sprinkle will do for small amount of batter, beverage, etc.

*More chocolate.  This one may seem obvious. ;)  Based on a recipe to fill a 13x9 in. pan, try any or all the following chocolate additions--
           ~1 cup mini chocolate chips or grated chocolate of your choice
           ~a few squirts or drizzles of your favorite chocolate syrup or fudge sauce
           ~2 tbsp. cocoa powder (regular or dutch-process)

Experiment with these additions, using just one or combinations of your favorites...  the chocolate lovers in your life will thank you! :)

Quick and Creamy Macaroni and Cheese

This recipe was a family favorite when I was growing up... I'm not sure where my mother first learned of it, but she made it often and we all loved it.  Now, with a few adjustments, I make it for my family at least once a month - we still love it! :)

Creamy Macaroni and Cheese
Prep/cook time: approximately 15-20 minutes

Ingredients:
1 lb macaroni (or small pasta variety of your choice)
16 ounces cubed or shredded cheddar cheese (or combination of your favorite cheeses)
2 small cans of condensed mushroom soup
4 tbsp butter

Preparation:
Cook macaroni according to package directions.  Meanwhile, combine cheese, soup, and butter in a 2-qt. pot.  Cook cheese mixture over medium-low heat, stirring frequently, until melted and smooth.  Drain macaroni when tender, and pour macaroni into a large casserole dish.  Pour approximately 3/4 of the cheese mixture over the macaroni and gently stir until the pasta is coated.  Adjust the amount of cheese sauce to your taste.  And there you have it - quick, creamy, cheesy macaroni and cheese, in just about the amount of time it takes to make it from a box. :)
Remaining cheese sauce may be chilled, and then spread on crackers as is, or gently warmed and served over broccoli for a tasty side dish later in the week.
Serves 4-6

Chewy Chocolate Chip Cookies, cont. - Baking Tips

Now, what should you know before you bake that fantastic cookie batter (see last post)...?

1) Use parchment paper or a silicone sheet on top of your cookie sheet. This goes for basically all cookies you may ever want to make. The majority of cookie recipes call for ungreased sheets, and the parchment or silicone will prevent sticking, and help the bottoms of your cookies be nice and lightly golden brown, not burned, while the rest of your cookie is perfectly cooked. Some cookie recipes call for greased sheets, but this is usually unnecessary with parchment paper. If I don't have parchment paper in the house, I don't make cookies - end of story. It's not worth it. :)



2) Be sure to give your cookies the amount of space in between them specified by the recipe. This allows them all to bake evenly, and since they will spread just a little bit, you won't risk them running into each other.



3) Check the cookies at least 2 minutes before the minimum time called for in the recipe. If they aren't done, put them in for another minute, and check again. Chocolate chip cookies should be a light-to-medium golden brown on the bottom, and a very light golden on the edges/tops. They shouldn't look wet, but they should still be a little soft. They will set more firmly as they cool. If you overcook them, they will still taste good, but they won't be those bundles of chewy, chocolatey goodness that you're probably hoping to achieve. :)



4) Remove from sheets promptly and place on a wire rack to cool. If you leave them on the hot baking sheets, they will overcook and lose their chewiness.



5) And now, the tip that goes for any cookie recipe, ever: FOLLOW THE DIRECTIONS. This may sound obvious, but I know plenty of people who wonder why their recipes don't turn out, when the reason is often is because they may have followed the directions in terms of amounts of ingredients, but otherwise they just throw everything together, stir it up, and bake it. Yes, sometimes you can take shortcuts, but knowing when you can do that and still get your desired results takes practice and experience. Directions such as "cream butter and sugar until fluffy" or "add eggs one at a time, mixing well after each addition," etc., are included in the recipe for a reason. They will make a difference in the end product. Take my word on this one. Read the directions - and then follow them. :) You might be surprised at just how excellently your baking turns out! :)
Enjoy those cookies!

Chewy Chocolate Chip Cookies - Batter tricks

So what is the trick to getting nice, chewy chip cookies that hold their shape?  Well, there's a few little tricks I've learned along the way that you can use with your favorite chocolate chip cookie recipe (or for starters, you can use the Tollhouse recipe on the back of Nestle chocolate chips):

1) Use room temperature or softened butter.  If you want your cookies to hold their beautiful shape, don't melt the butter - just let it be softened. Often, this is "room temperature," but if your room temperature is only 60 (as it often is at my house during the winter) then you will need to gently soften it, either in the microwave on low power, checking frequently, or near a place that is warmer than the rest of the room (wood stove, near the oven while something else is baking - not too close, though! - etc.)


Note: Most recipes call for part butter and part shortening.  You can use part shortening if you wish, but if you are concerned about trans fats, use one of the following alternatives to Crisco-type shortening--
            *Lard (do NOT use lard that has hydrogenated lard added in)
            *Organic virgin coconut oil
            *Organic palm oil (also sold as all-natural, non-hydrogenated vegetable shortening)
            *Or, just use all butter in place of the shortening called for in the recipe.  Vegetable shortening does contribute to chewiness, but the following tips will still give you chewy cookies regardless of whether you use all butter or not.

2) Replace part of the white sugar in the recipe with more brown sugar.
             *Most single-batch recipes call for 3/4 cup EACH of brown and white sugar.  I use 1 cup of brown sugar, and    1/2 cup of white sugar.  It's still 1 1/2 cups of sugar total, but brown sugar acts more as a humectant, to help hold the moisture (and therefore chewiness) in the cookies.

3) CREAM THE BUTTER AND SUGAR ON LOW SPEED UNTIL FLUFFY.  I can't emphasize this step strongly enough.  Yes, it's such an easy step to skip, or at least to be stingy with... but you don't want to do that if you're looking for the perfect chocolate chip cookie. :)  You're looking to achieve a consistency similar to whipped cream, which is also another reason why you want that butter softened, but not melted.  How do you know when it's ready? 
           *Light, fluffy consistency that is almost white in color
           *Little to no graininess left from the sugar
Yes, this takes a long time - usually about 10 minutes with a stand mixer on the lowest, or second lowest, setting.  I got a stand mixer a few years ago and it has been SUCH a help with this step, because standing there that long with a hand mixer in one hand and a baby in the other arm was a real challenge - but worth it for those perfect cookies nonetheless. :)  Why low speed?  ...Because the sugar granules do a better job of breaking down the fat and adding air to the mixture if they aren't rushed into it. :)

*Again, use your favorite chocolate chip cookie recipe with these tips, but please do use decent-quality chocolate chips if you can.  Ghirardelli makes fantastic chips (especially the double chocolate or bittersweet varieties) but you don't need to go that fancy... Nestle (esp the mini chips, which spread nicely throughout the batter) or Hershey's Special Dark are also excellent choices.

Coming soon: Tips for baking that yummy dough!