Tag Archives: chocolate chip

Friday Favorites: Chocolate Chips

Friday Favorites: Chocolate Chips

Of all the bits and bobs you can mix into baked goods, none can compete with semisweet chocolate chips. They’re small, eye-catching and good in everything. Even if you’re not much of a baker, you probably have a bag somewhere in your pantry right now.

Tomorrow, May 15th, is National Chocolate Chip Day (not to be confused with National Chocolate Chip Cookie Day, August 4th). Celebrate by making one of these chocolate chip-centric treats, or just eating the morsels by the handful!

Friday Favorites: Chocolate Chips

“I Got Yolks” Chocolate Chip Cookies

You can’t celebrate chocolate chip day without cookies! These are made with all egg yolks so they’re super soft and rich.

Friday Favorites: Chocolate Chips

Crispy, Crunchy Chocolate Chip Cookies

These crunchy cookies are incredibly easy and so good, they’ve been known to convert avowed chewy cookie people.

Friday Favorites: Chocolate Chips

Whole Wheat Chocolate Chip Cookies

A recent update of an ooooold blog recipe, the flavor of these Whole Wheat Chocolate Chip Cookies is amped up with—you guessed it!—100% whole wheat flour.

Friday Favorites: Chocolate Chips

100% Whole Wheat Chocolate Chip Muffins

Whole wheat flour also does wonders for these chocolate chip muffins!

Friday Favorites: Chocolate Chips

Brown Butter Chocolate Chip Scones

Oh yes, I did. These tender scones are made with chilled brown butter and packed to the gills with chocolate chips. Needless to say, they’re so good, it’s stupid.

Friday Favorites: Chocolate Chips

Salted Caramel Chocolate Chip Bars

These ooey-gooey chocolate chip squares are filled with soft salted caramel! They’re super easy to make and always a hit, as all salted caramel chocolate chip things are.

Friday Favorites: Chocolate Chips

Chocolate Chip Cookie Crumb Cake

This is coffee cake for chocolate chip cookie people! No cinnamon—just chocolate chip sour cream cake and crunchy cookie crumbs.

Friday Favorites: Chocolate Chips

Basic Blondies

When I don’t have it in me to make cookies, I make blondies! These six ingredient bars are great on their own, but chocolate chips make them sing.

Friday Favorites: Chocolate Chips

One Big Chocolate Chip Cookie

If you love chocolate chip cookies and hate sharing, this is a great recipe to have in your back pocket.

Friday Favorites: Chocolate Chips

Brown Butter Chocolate Chip Cookie Cake

And if you love sharing, this cake can’t be beat.

Have you made these or any of my other chocolate chip treats? Let me know in the comments or on social media!

Friday Favorites: Chocolate Chips

Better Whole Wheat Chocolate Chip Cookies

Whole Wheat Chocolate Chip CookiesYou will never find health food masquerading as dessert on this website, but I freely admit that some of my recipes are more nutritious than others. For instance, these Whole Wheat Chocolate Chip Cookies are made with 100% whole wheat flour, so they have more protein and fiber than your average cookie, along with some nutty whole grain flavor. They’re also full of butter, brown sugar and chocolate though, so don’t get it twisted—these are dessert, not a side salad. Nobody comes to this site for the vegetables.Whole Wheat Chocolate Chip CookiesIf you think you’ve seen these on here before, that’s because you have…or a version of them, anyway. I posted Whole Wheat Chocolate Chip Cookies back in the winter of 2016. I stand by that recipe, although my personal cookie tastes have changed since then, as has my general baking philosophy.

…can’t believe I just said I had a “baking philosophy.” Oof, that’s pretentious.

But seriously, in the intervening five years I’ve learned a few things about leaveners and flour and cookies in general, and that knowledge and desire for simpler, better home baking has led to a lot of good things. You know, like four dozen soft & chewy Whole Wheat Chocolate Chip Cookies.Whole Wheat Chocolate Chip CookiesThe ingredient list for these cookie is similar to the old recipe, but it’s been simplified. There’s less flour, I nixed the cornstarch, shifted the leaveners, and swapped all the white sugar for dark brown.

I’ve also fully eliminated the chill, which I rarely do in cookie recipes. Chilling cookie dough helps to produce thicker, puffier cookies, but these bake up nice and soft without any break in the action. If you want a slightly thicker cookie, or need to take a pause between mixing and baking, feel free to chill the dough for an hour or two before baking them off. For me though, these crisp-edged, soft-centered whole grain cookies are perfect without any lag time.Whole Wheat Chocolate Chip CookiesFor those of you wondering if whole wheat flour makes these taste healthy, it’s a resounding “no” because they’re not any less indulgent than the chocolate chip cookies you’ve eaten your whole life. The whole wheat flavor is absolutely there, but so is all that caramelly brown sugar, butter and chocolate. The whole wheat simply adds a subtle toastiness that amplifies the classic flavor we all love.

So, yeah. Health food, these are not. But delicious? You bet.Whole Wheat Chocolate Chip Cookies

Whole Wheat Chocolate Chip Cookies
makes about 4 dozen cookies

2 3/4 cups whole wheat flour (or white whole wheat flour)
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoons Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
2 cups dark brown sugar, packed
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups semisweet chocolate chips

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

In a large mixing bowl, whisk together whole wheat flour, baking powder, baking soda, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter until light and fluffy. Beat in dark brown sugar, followed by eggs and vanilla. Add dry ingredients in two installments, beating until completely combined. Mix in chocolate chips.

Scoop dough in 1 1/2 tablespoon increments (I used a medium cookie scoop) and roll into balls, setting them two inches apart on the prepared pans. Bake 10-11 minutes until they look just slightly underdone. Let cool on the sheet pans for five minutes before transferring to a cooling rack to cool completely.

Cookies will keep covered at room temperature for up to a week.

Whole Wheat Chocolate Chip Muffins

Whole Wheat Chocolate Chip MuffinsIn five years, I’ve deleted exactly three recipes from this blog. I’ve kept terrible photos, absurdly lengthy writing and even some personal stuff on here, so you may be wondering why I’d remove whole recipes. The answer is simple: because they were bad. Not “not perfect,” not “unoriginal.” Just bad. They didn’t taste good and/or work properly, and those are basically the only two requirements for me to put a recipe on here, so I deleted them. Among the group were a batch of Whole Wheat Chocolate Chip Muffins that were truly atrocious, and which I have finally found the time to rework into something delicious.Whole Wheat Chocolate Chip MuffinsNow, I didn’t intentionally write a terrible muffin recipe. There were circumstances. I wrote the old recipe for Whole Wheat Chocolate Chip Muffins when I was five days off the break-up a four year relationship. That was my first mistake—don’t try to do good work when you’re heartbroken.

My next mistakes were not adding enough fat, eggs or dairy. My best friend made the old version a few years back and the only word she used to describe them was “lumpy.” Yikes. I took down the recipe shortly thereafter and put the words “Whole Wheat Chocolate Chip Muffins” on my to-bake list once again.Whole Wheat Chocolate Chip MuffinsTwo weeks ago, I found myself five years more experienced, very over that boyfriend, and with a large bag of mostly-unallocated whole wheat flour. Armed with that and a newfound favorite muffin recipe, I set out to fix my past mistakes. Dare I say I nailed it?Whole Wheat Chocolate Chip MuffinsThese Whole Wheat Chocolate Chip Muffins are soft and just sweet enough, with plenty of chocolate chips and whole grain flavor. Butter, sour cream and eggs keep them moist and balance the potential for heaviness that comes with using all whole wheat flour. They also get a little lift from starting in a 400F, then continuing at 350F until they’re fluffy, puffy and perfect.

Thank goodness for second chances.Whole Wheat Chocolate Chip Muffins

Whole Wheat Chocolate Chip Muffins
makes 12 standard muffins

2 cups whole wheat flour (or white whole wheat flour)
1/4 teaspoon cinnamon
3/4 cup light or dark brown sugar, packed
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon Kosher or sea salt
2 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted
1 1/2 teaspoons pure vanilla extract
2/3 cup milk, room temperature (not skim or nonfat)
1/3 cup sour cream, room temperature
1 1/2 cups semisweet chocolate chips, plus more for topping

Preheat oven to 400F. Grease a 12-cup standard muffin tin, or line with cupcake liners. Set aside.

In a small mixing bowl, whisk together whole wheat flour, cinnamon, brown sugar, baking powder, baking soda, and salt. Set aside.

In a medium mixing bowl, use a whisk to beat eggs. Whisk in butter and vanilla, followed by whole milk and sour cream. Add wet ingredients to dry, using a silicone spatula or wooden spoon to combine. Do not overmix. Fold in chocolate chips. Divide batter among prepared muffin cups. Dot the tops with additional chocolate chips, if desired.

Tap full pan on the counter five times. Bake for five minutes at 400F. Do not open the oven door. Reduce baking temperature to 350F, and bake an additional 15-16 minutes, until a toothpick inserted in the middle comes out clean.

Let muffins cool in the pan for 10 minutes before removing to a rack to cool completely. Serve.

Muffins are best the day they are made, but may be kept covered at room temperature for a couple of days. They will keep well in the refrigerator for up to 5 days.

Whole Wheat Chocolate Chip MuffinsWhole Wheat Chocolate Chip MuffinsWhole Wheat Chocolate Chip Muffins

Crispy, Crunchy Chocolate Chip Cookies

Crispy, Crunchy Chocolate Chip CookiesTwo chocolate chip cookie recipes in four weeks? Don’t mind if I do.

If you like your chocolate chip cookies soft and chewy, I already have at least two recipes for you. But these? These are for the crispy, crunchy cookie people.Crispy, Crunchy Chocolate Chip CookiesYes, you. I know you’re out there. I see you, wading through a sea of soft, chewy chocolate chip cookie recipes, baking them extra long in hopes that they’ll be something they’re not. I’ve read your emails and direct messages, and I’ve been trying on-and-off for years to make a cookie base just for you.

It’s been more frustrating than you’d imagine—I mean, how difficult could it be to make a cookie that’s crunchy throughout?—but I finally, finally cracked the code a few weeks ago. The results are crispy (duh) but not overly hard, and very caramelly and chocolate-studded and delicious, as all chocolate chip cookies ought to be. Oh, and their crunch? Ridiculous. Ree-diculous.Crispy, Crunchy Chocolate Chip CookiesNow, I’m sure if you bake any cookie dough long enough, the results will be crispy, but this one is *specifically formulated* to be that way. It sounds a little pretentious when it’s written out like that, but it’s true. It’s taken at least 30 test batches, if not more, to make the perfect homemade Crispy, Crunchy Chocolate Chip Cookies. I don’t throw the word “perfect” around on here literally ever, so please believe me when I tell you how incredible these are because getting here has been a journey.Crispy, Crunchy Chocolate Chip CookiesWhen I started down this particular cookie road (really going with the journey metaphor), I knew I needed to bump up the granulated sugar and reduce the brown sugar for crisper results. It’s basic cookie science. Sugar is hygroscopic, meaning it absorbs moisture from the air. Brown sugar, which is what happens when you whirl molasses into granulated sugar, absorbs more moisture than plain white granulated sugar. Therefore, more brown sugar in a cookie recipe = more chew. I wanted less chew—no chew, even—but still needed that signature brown sugary chocolate chip cookie flavor, so I opted to use equal parts brown and granulated sugar. The results are all the flavor I expect in a chocolate chip cookie and none of the softness.Crispy, Crunchy Chocolate Chip CookiesNext, I reduced the flour to cause more spreading during baking. Yes, I wanted this dough to spread—no multi-hour chills here! I also decided to try a reverse creaming method after seeing Stella Parks’s homemade Tate’s cookies. This mixing method is unusual in cookies but popular for cakes. The flour, sugar and other dry ingredients are mixed together first, then coated in softened butter, creating a barrier of fat and a visibly sandy texture. This butter barrier keeps the flour from absorbing liquid, which would activate the gluten, which would create chewy texture. Lesson learned: for the crispest cookies and the softest cakes, reverse creaming is the way to go.Crispy, Crunchy Chocolate Chip CookiesNow, all of that is fine and good and very important in the whole crunchy cookie racket, but the real game changer came a few weeks ago. I was eating Hobnobs (crisp chocolate-dipped oat tea biscuits) at 1am on a Thursday and going down an internet rabbit hole about how to make them…because it was 1am on a Thursday. Like all the best love (and recipe development?) stories, I wasn’t even looking for this solution, but then there it was in a homemade Hobnob recipe: golden syrup. It bound together an otherwise crumbly dough, doing what an egg does in other cookie recipes, but since the syrup is sugar (read: it doesn’t have the fat and protein eggs do), it produced a crisp finish, rather than a chewy one.

Mind blown. MIND. BLOWN. Mind *freaking* blown.

Approximately ten more test batches later, these are the Crispy, Crunchy Chocolate Chip Cookies I’ve wanted all along.Crispy, Crunchy Chocolate Chip CookiesCrispy, Crunchy Chocolate Chip CookiesNow, If you’re scratching your head wondering what WTF golden syrup is, you’re not alone. It’s a cane sugar-based invert sweetener (invert = liquid) that’s popular in the UK, but a bit more niche here. I can find it in some really well-stocked grocery stores and online, of course, but I can’t expect you to go out of your way for one ingredient. No way. Cookies are an immediate need, as far as I’m concerned—we’re in a pandemic, dang it—so I use the USA’s easy-to-find, low-rent golden syrup substitute, light corn syrup. You can also use a mild honey if corn syrup isn’t your bag. And for those wondering, nope, it’s not the same as the dreaded high-fructose corn syrup.Crispy, Crunchy Chocolate Chip CookiesCrispy, Crunchy Chocolate Chip CookiesCrispy, Crunchy Chocolate Chip CookiesThe syrup is added after the butter is reverse-creamed in, and before the chocolate chips. The dough will hold together as well as any other chocolate chip cookie dough, and rolls easily into 24 tablespoon-sized balls.

They’re baked for 15-16 minutes, until they’re really, really done. Long baking time is key for crunchy cookie success. The cookies will puff as they bake, but should already be relaxing into their final shape when you pull them from the oven, and be fully crisp within a few minutes of cooling. You may be tempted to eat them warm, but I think their flavor is best at room temperature. All the flavors meld together after 30 minutes or so, resulting in super caramelly, crisp, surprisingly light-textured chocolate chip cookies. Prepare to fall in love with their satisfying crunch—don’t say I didn’t warn you.Crispy, Crunchy Chocolate Chip CookiesCrispy, Crunchy Chocolate Chip CookiesOne more reason to get on the crunchy cookie bandwagon? Crispy, Crunchy Chocolate Chip Cookies keep like a dream. A dream, I tell you! I am a huge snob about day-old cookies, so believe me when I tell you that these just get better with time. Where soft cookies get a little stale after a day, these crisp treats retain their texture and their flavors only deepen further. You should keep them covered as sugar’s hygroscopic nature means your cookies can be affected by humidity, but the batch pictured made it through some seriously gnarly NYC weather and were still near perfect. And by near perfect, I mean perfect-perfect.Crispy, Crunchy Chocolate Chip Cookies

Crispy, Crunchy Chocolate Chip Cookies
makes 2 dozen cookies

1 cup + 2 tablespoons all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar, packed (not dark brown)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 tablespoon light corn syrup (or golden syrup or mild honey)
1 teaspoon pure vanilla extract
2/3 cup semisweet chocolate chips

Arrange oven racks in central positions. Preheat the oven to 350F. Line two rimmed baking sheets with parchment paper. Set aside.

In a medium mixing bowl, whisk together flour, granulated sugar, light brown sugar, baking powder, baking soda and salt.

Cut softened butter into 8 pieces and add them to the mixing bowl. Starting at low speed and increasing as ingredients become incorporated, use an electric mixer to mix the butter into the flour/sugar mixture until powdery and wet-sandy. You may need to stop a time or two to break up larger pieces of butter.

Add corn syrup and vanilla and mix to combine. Dough will look crumbly, but should hold together well when pinched.

Add the chocolate chips to the dough and mix/knead them in with a clean hand (or a silicone spatula or wooden spoon) until evenly distributed and the dough is a cohesive unit.

Scoop the dough by the tablespoon, roll into balls and place them 2-3 inches apart on prepared pans (I fit 12 on each half-sheet pan). Bake for 8 minutes, then rotate the pans top-to-bottom and front-to-back. Bake another 7-8 minutes, until a bit puffy and deep golden.

Let cookies cool for 7 minutes on the pans. Remove to a rack to cool completely. Serve.

Leftover cookies will keep in an airtight container at room temperature for up to a week.Crispy, Crunchy Chocolate Chip CookiesCrispy, Crunchy Chocolate Chip CookiesCrispy, Crunchy Chocolate Chip Cookies

“I Got Yolks” Chocolate Chip Cookies

“I Got Yolks” Chocolate Chip CookiesYou know how sometimes you test a cake recipe a few too many times because you’re a perfectionist and then you’ve got approximately one million egg yolks in your fridge with no purpose?

*crickets*“I Got Yolks” Chocolate Chip CookiesWell, here is something to do with them: “I Got Yolks” Chocolate Chip Cookies!

*more crickets* + *excitement for cookies*“I Got Yolks” Chocolate Chip CookiesAnyway…this is a recipe born of necessity. Namely, the necessity to not waste good ingredients. Also, the necessity for something that can be eaten immediately or frozen for later or left on your friends’ front steps for a socially distanced surprise. Trust me, they’ll be beyond thrilled with a bag of these.“I Got Yolks” Chocolate Chip Cookies“I Got Yolks” Chocolate Chip Cookies are, in a word, spectacular. They’re super rich and chewy from three large egg yolks, melted butter, and brown sugar, and incredibly tender thanks to the addition of confectioners sugar. I threw the confectioner’s sugar in the first batch on a whim just to see what would happen and, well, it won’t be the last time. The sweetness, structure and texture it provides are really something—like the cornstarch I put in my other cookies, but better.“I Got Yolks” Chocolate Chip Cookies“I Got Yolks” Chocolate Chip Cookies“I Got Yolks” Chocolate Chip Cookies“I Got Yolks” Chocolate Chip Cookies“I Got Yolks” Chocolate Chip CookiesThe cookie dough comes together the same way most chocolate chip cookie doughs do—mix together wet and dry ingredients separately, combine them, and fold in some chocolate chips. Give the dough a chill, then roll it into balls and bake until they’re puffed and golden. They’ll get those gorgeous rumples and cracks as they cool–perfect resting spots for granules of coarse salt.

Coarse salt + Chocolate Chip Cookies = best friends forever ❤ “I Got Yolks” Chocolate Chip CookiesThese are not only my current favorite way to use up egg yolks, but also my current favorite chocolate chip cookies. They are nice and thick, with crisp exteriors, soft centers, a rich caramel flavor and the perfect amount of chocolate chips. The confectioner’s sugar in the dough gives them an extra-smooth quality and has the added benefit of keeping them soft for days. That’s saying something—I’m a total diva about day-old cookies.“I Got Yolks” Chocolate Chip CookiesOne more great thing about this recipe is that you can age the dough. I suppose you can age any cookie dough, actually, but I rarely have the fridge space. If you’ve never tried it, aging is as simple as keeping the dough in the fridge for up to a week before rolling and baking. By letting it sit for an extended period, you’re allowing the flavors to deepen in a really wonderful way. The exteriors get a light sheen after baking and the brown sugar flavor really sings. Try it. You’ll like it.“I Got Yolks” Chocolate Chip Cookies

“I Got Yolks” Chocolate Chip Cookies
makes about 2.5 dozen cookies

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1 cup unsalted butter, melted and cooled slightly
1 cup light or dark brown sugar, packed
3/4 cup confectioners sugar
3 large egg yolks
1 1/2 teaspoons pure vanilla extract
1 1/2 cups semisweet chocolate chips
coarse salt or other finishing salt, for garnish (optional)

In a small-medium mixing bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

In a large mixing bowl, whisk together butter, brown sugar and confectioner’s sugar until completely combined. Mix in egg yolks, followed by vanilla. Add dry ingredients in two installments, mixing to combine. Use a silicone spatula or wooden spoon to fold in chocolate chips.

Cover dough with plastic wrap and chill for 2 hours or up to a week.

When you’re ready to bake, remove the dough from the refrigerator and let sit at room temperature for 10 minutes, or until hard but still scoopable.

Arrange oven racks in central positions (I do second from top and second from bottom), Preheat oven to 350F. Line 2 rimmed baking sheets with parchment paper.

Scoop dough in 2 tablespoon increments, roll into balls, and place them 3 inches apart on prepared pans. Bake 6 minutes, then rotate the pans top-to-bottom and front-to-back. Bake 5-6 more minutes, until golden and puffed. Sprinkle with coarse salt. Let cool 7-8 minutes on the pans, then use a spatula to remove the cookies to a rack to cool completely. Bring baking sheets back to room temperature before repeating rolling and baking processes with remaining dough.

Cookies will keep well covered at room temperature for 3-4 days.

Baked cookies may be wrapped tightly and frozen for up to 3 months. Thaw before enjoying.“I Got Yolks” Chocolate Chip Cookies“I Got Yolks” Chocolate Chip Cookies“I Got Yolks” Chocolate Chip Cookies