chocolate chip cookies

Black and White Double Chocolate Chip Cookies

May 2, 2018

Can’t decide between a classic chocolate chip cookie, and a reverse chocolate chip cookie (chocolate cookie with white chocolate chips)? Well, you don’t have to! Instead, make these ying-yang-esque cookies which combine them both to make a black and white double chocolate chip cookie.

Boy, that’s a mouthful. And so are the cookies!

If you follow me on Instagram, you may have caught my Instagram story about how my husband gave these cookies his stamp of approval. Normally, he is not a sweets eater. He is constantly turning down my invitation to try any of my baked goods.

However, these cookies caught his eye and he asked me if he could have one (color me shocked!). After his first bite he said, “Wow, these are actually pretty good.”

Actually pretty good. Now that’s a seal of approval if I have ever heard one.

But really, these are so delicious. I love the combination of the classic cookie and it’s mirror image. There are so many layers of chocolate flavor, from the cocoa powder in the chocolate cookie, to the semi-sweet chips, to the super sweet white chocolate. Like I said, they are a mouthful in the best way possible!

How to Make Them

If you have ever made chocolate chip cookie dough before, you are in luck because that training will come in handy for these cookies. You will not only make one, but two chocolate chip cookie doughs which will be combined together to make these black and white double chocolate chip cookies.

Spoon about 1 tbsp of dough onto the a baking sheet, then spoon the same amount of the other dough right next to it.

I like to use this cookie dough scoop which makes the perfect sized cookie.

Roll the both of the cookie dough balls together to form one ball of dough. Then sprinkle a little bit of flaky sea salt on top (because every chocolate chip cookie needs a bit of sea salt).

Once they come out of the oven, the cookies will form this ying and yang of chocolate and non-chocolate cookies.

But together they form this wonderfully delicious cookie that combines all of the best types of chocolate.

Supplies and Recipe

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Matcha White Chocolate Chip Cookies

March 14, 2018

I have to admit, I saw a photo of some matcha white chocolate chip cookies on Instagram this week and knew I had to immediately try to recreate them! Not only are they perfect for St. Patty’s Day (being green, and all), but they sounded like a fun take on my favorite cookie – the chocolate chip.

How to Make Them

This recipe starts off just like your typical chocolate chip recipe, with just a few tweaks.

Start by creaming together butter, brown sugar, and granulated sugar.

Then mix in the egg and vanilla. If you want to live life on the edge a little bit (and you have it in your pantry), also add a touch of lemon extract! Matcha and lemon are a match(a) made in heaven!

Once all the wet ingredients are well combined, mix in the flour, baking powder, salt and matcha powder.

I used the same matcha powder that I stir into hot water to make tea. Definitely use a tea that you would like to drink because the flavor will carry throughout the cookie. I personally like the Trader Joe’s matcha tea packets and The Republic of Tea’s green tea powder.

Finally, stir in some white chocolate chips!

I recommend chilling the dough for at least 30 minutes before baking. Not only will the flavors meld together a bit, but chilling the dough before baking ensures that the cookies don’t completely flatten out in the oven.

Once it’s chilled, spoon or scoop out some balls of dough and place them on a baking sheet at least 2 inches apart. These cookies do spread, so give them plenty of space.

Then bake for about 12-15 minutes, or until they just start to brown around the edges. You don’t want to leave them in the oven too long because they will turn brown and you will no longer be able to tell they are green!

If you are curious what a matcha white chocolate chip cookie tastes like, well, it tastes like a white chocolate chip cookie with a very subtle matcha flavor. The green tea lovers out there may want to increase the amount of matcha in these cookies for even more flavor!

But the subtle green tea flavor is surprisingly delicious when paired with the white chocolate chips. It really makes the white chocolate stand out! So this cookie may really be for white chocolate fans.

Or just for anyone looking for a green treat for St. Patrick’s Day! 😉

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Brown Butter Dark Chocolate Chunk Cookies

October 27, 2017

I look for any excuse to bake. I’ll sign up for any bake sale or office party potluck if it means I can bake something. I often use my Small Group and Book Club as unsuspecting guinea pigs for my new recipes. For instance, my Book Club was the taste testers for these brown butter chocolate chunk cookies. I knew they were a hit when i walked in with 18 cookies and left with none. There were only 6 of us. We each had 3 cookies.

Yes, they were that good! I couldn’t wait to share the recipe on the blog.

Brown butter is a beautiful thing! It’s just melted butter that has slightly….well….browned, which creates this amazingly rich flavor. The butter no longer tastes like butter. It takes on a nutty, toffee-like flavor that perfectly compliments…well…everything.

Brown butter can be used in place of normal butter in lots of different recipes. For these cookies, I mixed in the liquefied butter just like I would a stick of softened butter. My only tip is to wait until it cools just a bit. You don’t want to mix the eggs into hot butter.

Once the eggs vanilla, flour, and other dry ingredients are mixed in, it’s just like your average cookie dough.

95% of the time I would use chocolate chips in my cookies. 5% of the time I don’t have chocolate chips on hand. But it reminds me how great chocolate chunks are in cookies! There are small pieces that just mix right into the dough and the larger pieces that create melted pockets of chocolate all through the cookie.

There are two tips I have learned over the years to make excellent chocolate chip (or chocolate chunk) cookies. The first is to freeze the balls of dough before baking.

To accomplish this, I scoop out my dough on to a small baking sheet and then pop it in the freezer for 10-15 minutes.

Once they are frozen, I move them to a bigger sheet and give them a bit more space. Then pop them in the oven.

The second tip is to sprinkle the unbaked cookie dough balls with flakey sea salt. Seriously, if there is one thing you take away from this post its this! Sea salt and any chocolate chip cookie takes it to the next level.

Out of the oven they look fairly unassuming, like ordinary CCCs. But these brown butter chocolate chunk cookies are not ordinary. They are extraordinary! Rhe best part is, people won’t really know why they are different, but they will definitely taste the difference.

The brown butter clearly sets these cookies apart, adding a subtle nutty flavor. Then the large chunks melted chocolate lightly dusted with sea salt just push these cookies over the edge.

Promise me, just make them, give them to your friends, and then sit back and bask in the glory that will inevitably be rained down upon you.

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Peanut Butter Pretzel Chocolate Chip Cookies

August 24, 2017

Peanut butter and pretzels. Chocolate and pretzels. Peanut butter and chocolate. All wonderful combinations on their own. So what could be bad about a cookie that combines all of them!?

I’ll tell you. Not a darn thing.

I told my husband that these cookies were specially created for him. He’s not a big cookie eater (it’s the only thing we ever bicker about), but he does love peanut butter pretzels. So I thought that maybe I could trick him into liking cookies if I also included peanut butter and pretzels in them!

Fortunately for both of us, my evil plan worked. He thoroughly enjoyed these cookies thanks to those delicious peanut butter chips and salty pretzels.

These cookies start out as a normal chocolate chip cookie, with a few minor tweaks.

The obvious tweaks are the addition of the peanut butter chips and pretzels, which I mixed into the dough at the very end. However, there are also some not so obvious tweaks I made to this recipe. I added some extra brown sugar and an egg yolk to help make these cookies extra rich and soft. While I love a good crispy cookie, I wanted these cookies to be extra soft so that the crunchy pretzels really stood out.

I like to refrigerate my dough before I form them into balls and bake. It not only helps all the flavors meld together, but it helps the cookies stay nice and thick instead of flattening out into one flat disc.

If you like your cookies on the chewier side, remove the cookies just at the point the cookies are golden brown around the edges but still a bit soft in the center. They will continue to cook a bit after you take them out of the oven.

The resulting cookies are a little crunchy on the outside and soft and chewy in the center. As far as I am concerned, its the perfect cookie.

But seriously, this is a darn good cookie. How can you not like peanut butter, chocolate, and salty pretzels are packed into one little convenient cookie package? You can’t. I dare you.

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Chocolate Chip Cookie S’mores

July 1, 2016

The best thing about having a best friend who also likes to cook and bake is that when I have some weird recipe idea, she doesn’t look at me with judgement. Instead, she helps take the recipe to a whole other level. And that is exactly what happened with these chocolate chip cookie s’mores.

While she was in town a couple weeks ago, I wanted to enlist her help to make some sort of cookie sandwich. I didn’t know quite what I had in mind. But then through some brainstorming and bouncing ideas off each other we landed on chocolate chip cookie s’mores with roasted marshmallow fluff.

Sounds delicious, right? Boy was it!

We started by baking some classic chocolate chip cookies. Then once the cookies were out of the oven and cooled, we piped some marshmallow fluff on to one cookie and topped it with another.

Then to makes these taste even more like s’mores, we took the crème brulee torch to the exposed marshmallow fluff to get it nice and roasted.

A quick warning to any of you who choose to make these (and I highly recommend that you do), marshmallow fluff can get really runny. Once you assemble these cookie sandwiches, eat them immediately! Many chocolate chip cookies sandwiches sacrificed themselves for us to finally figure this out. And by sacrifice, I mean Michelle and I ate them because they weren’t “pretty” enough for the picture.

It’s a hard job, but someone has to do it.

An alternative would be to use the big marshmallows and roast them over a fire or under the broiler, then sandwich them between two chocolate chips cookies. I mean, however you have to do it to get the job done. A marshmallow between two cookies can never be bad, can it?

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