This chocolate banana bread recipe is a great way to use up extra-ripe bananas when you are craving something chocolaty. It's a variation of my favourite moist banana bread recipe without baking soda.

Ingredients

You likely have all the ingredients you need to make this chocolate-flavoured banana bread recipe on hand. Here's what you need:

• bananas—for the best flavour and texture, use very ripe bananas that have a darker, blackened peel and are very soft.
• butter—this banana bread is made with unsalted butter. If you prefer to bake with salted butter, you may reduce the amount of added salt
• sugar—you will need both granulated and brown sugar (preferably dark brown)
• eggs—this recipe was tested with large eggs. If you use eggs that are either smaller or larger, the results may be slightly different
• vanilla extract—use pure vanilla extract to make this recipe. Artificial vanilla extract is more potent and you may add less of it to achieve the same flavour
• flour—use bleached all-purpose flour, though unbleached should work just fine
• cocoa powder—this recipe was tested with Dutch-processed cocoa powder, specifically, the Extra Brute cocoa powder from the brand Cacao Barry
• chocolate chips—dark chocolate chips will give you the best chocolate flavour

See the recipe card for the exact ingredients and quantities.

Substitutions and Variations

This chocolate banana bread is a simple recipe with little room for variations. Here are a few to consider:

• Sugar - you can make this recipe with all granulated sugar, all brown sugar, or a combination of granulated and brown sugar
• Salt - I bake with Diamond Crystal Kosher salt. If you prefer to bake with regular table salt, please use half the amount
• Chocolate chips - I prefer to use dark chocolate chips, but milk or white chocolate chips would work too

How to Make Chocolate Banana Bread

The batter for this chocolate-flavoured banana bread is made using the creaming mixing method.

Step 1—Combine the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment (step 1). Cream them together until light and fluffy, scraping down the beater and bowl whenever necessary to make sure all the butter and sugar mix together well (image 2). While the mixer is running, you can sift the dry ingredients together (image 3) and mash the banana with the vanilla extract (image 4).

Step 2—Add the eggs to the mixer bowl, one at a time (image 5), making sure to mix each egg into the batter very well. Whip the mixture for several minutes until very light before adding the dry ingredients (image 6), alternating with the mashed banana (image 7), beginning and ending with the dry ingredients. Once you've mixed in all the dry ingredients and banana, add the chocolate chips (image 8).

Step 3—Prepare a loaf pan by buttering it and lining the bottom with a piece of parchment paper (image 9), then transfer the batter to the pan, smoothing it out with an mini offset spatula (image 10). You can insert an oiled bench scraper down the middle of the batter in the loaf pan to encourage any cracking down the centre of the loaf as it bakes.

Step 4—Bake the loaf cake on the middle rack of the oven until the edges are set and pulling away from the pan, and a thermometer inserted into the center reads 209 °F (98 °C). This takes about 80 minutes in my oven.

Hint: Use a fast-reading digital thermometer to measure the internal temperature of the cake to ensure it has baked completely. Banana bread should be baked to an internal temperature of 209 °F (98 °C) to ensure the cakes don't collapse or have a gummy line of underbaked batter towards the bottom of the loaf.

Step 5—Let the banana bread cool in the pan for at least 20 minutes (image 14) before transferring to a wire rack to cool completely (image 15).

Testing Notes for Chocolate Banana Bread Recipe

While developing this chocolate banana bread recipe, I discovered a few key ingredients and steps that make this recipe perfect:

1. Use 300 grams (1-¼ cups) mashed banana—not more, not less. If you use too little, your banana bread may be a little dry. If you use too much banana, the loaf cake may collapse and you will end up with a line towards the bottom that is mushy/underbaked.
2. Use both baking powder and baking soda. Baking powder alone doesn't have enough oomph, likely due to the slight acidity of the mashed banana.
3. Bake the banana bread to 209 °F (98 °C). Otherwise, your banana bread may collapse, and you might see a layer of collapse or some gummy texture towards the bottom.

For more on this, please read about how to make the best banana bread for key information and troubleshooting tips and tricks.

Banana Bread Baking FAQs

Other Loaf Cakes to Try

If you tried this recipe for chocolate banana bread (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

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Chocolate Banana Bread

Learn how to make the best double chocolate banana bread with this easy recipe using very ripe bananas, cocoa powder, and chocolate chips.

Course Snack

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 10

Calories 425kcal

Author Janice Lawandi

Equipment

• Loaf pan
• OXO balloon whisk
• Braun mixer
• GIR spatula

Ingredients

• 220 grams bleached all-purpose flour
• 30 grams Cacao Barry extra brute cocoa powder
• 10 mL baking powder
• 5 mL Diamond Crystal fine kosher salt
• 2.5 mL baking soda
• 175 grams unsalted butter softened
• 150 grams dark brown sugar
• 50 grams granulated sugar
• 2 large egg(s) room temperature
• 5 mL pure vanilla extract
• 300 grams mashed banana roughly 3 medium–large ripe bananas
• 175 grams dark chocolate chips

Metric - US

Instructions

• Preheat the oven to 350 ºF (175 °C). Butter and flour an 8½ x4½-inch (21.5x11.5 cm) loaf pan OR a 9x5-inch (23x12.5 cm) loaf pan, then line the bottom with a rectangle of parchment paper. Set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and baking soda.
• Mash the banana with the vanilla using a fork.
• In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl, using an electric hand mixer), cream together the butter and sugars for at least 5 minutes until light and fluffy. Be sure to scrape down the sides of the bowl often to make sure the mixture is evenly whipped.
• Add the eggs, one at a time, mixing in between each addition.
• Add the mashed banana. Mix well, scraping the bottom and sides to incorporate everything.
• Add the whisked dry ingredients alternately with the mashed banana, beginning and ending with the dry ingredients. Stir in the chocolate chips.
• Pour the batter into the prepared loaf cake pan. Smooth the top to even it out.
• Bake until the edges are set and a cake tester inserted into the middle comes out clean. This takes about 65 minutes for a 9x5" loaf or 75 minutes or more for an 8.5"x4.5" pan/

Video

Notes

• Make sure the bananas are very ripe (with a blackened peel).
• Please weigh the mashed banana. Too much banana will cause your banana bread to collapse and it will be slightly underbaked towards the bottom of the loaf
• If you are using frozen bananas for this recipe, please make sure do the following:
  • defrost the bananas
  • peel the bananas and place in a strainer set over a bowl
  • press very gently to squeeze out the liquid
  • either discard the banana liquid OR place the liquid in a saucepan and boil it down to a couple tablespoons, stirring often so that it doesn't burn. Add this banana concentrate to the bananas and proceed with recipe.
• If you want to make any substitutions or variations on this recipe:
  • use any type of chocolate chips (white, milk or dark) or chopped chocolate —use the same weight as in the recipe. You can also skip the chocolate but I find the dark chocolate chips enhand the flavour of the cake
  • add 250 mL (1 cup) chopped walnuts or chopped pecans instead of the chopped chocolate
  • add 5 mL (1 tsp) ground cinnamon to the dry ingredients
  • add 10 mL (2 tsp) ground cardamom
  • you can make this recipe with all granulated sugar, all brown sugar, or a combination of granulated and brown sugar
  • I bake with Diamond Crystal Kosher salt. If you prefer to bake with regular table salt, please use half the amount
• Use a thermometer to check if your cake is done baking and the internal temperature should register around 209 ºF or 98 ºC when it's done.
• If you don't have eggs or are allergic, try this eggless banana bread recipe

Nutrition

Calories: 425kcal | Carbohydrates: 56g | Protein: 6g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 314mg | Potassium: 425mg | Fiber: 3g | Sugar: 29g | Vitamin A: 506IU | Vitamin C: 3mg | Calcium: 127mg | Iron: 2mg

The post Chocolate Banana Bread with Chocolate Chips appeared first on The Bake School.

Some people love crispy oatmeal raisin cookies, and others prefer soft and chewy oatmeal raisin cookies. These banana oatmeal cookies are for those who prefer a cakey oatmeal cookie that is somewhere in between. They are kind of like a hearty version of these banana oat muffins but in cookie form!

Ingredients

These banana chocolate chip cookies are easy to make and call for a simple list of ingredients that you probably have in your pantry already!

• butter—this recipe was tested with unsalted butter. If using salted, you may want to reduce the salt added to the cookie dough
• sugar—I like to use a combination of brown sugar and granulated sugar. For the brown sugar, dark brown sugar will give you the most flavour, but light will also work
• eggs—use large eggs. The cracked egg should weigh 50 grams
• banana—use a very ripe banana and weigh it after mashing. This recipe calls for 110 grams of mashed banana, which is usually equivalent to 1 large banana. Make sure to have extra bananas in case your bananas are smaller. Make sure the total weight of banana added to the cookie dough matches the recipe card, or else your cookies may be too dry or too wet
• vanilla—use pure vanilla extract if possible, or add less if baking with artificial
• oats—this recipe was tested with large flake oats, which are sometimes called rolled oats or old fashioned oats. Don't use steel-cut or minute/quick oats as these will greatly affect the texture
• flour—I used bleached all-purpose flour, but unbleached flour should work fine here
• leavening agent—these banana oatmeal cookies are made with baking soda, not baking powder. Read about them if you are unsure of the difference between baking soda and baking powder.
• salt—I bake with Diamond Crystal fine Kosher salt. If you are using table salt, add half the amount
• chocolate chips—any of your favourite chocolate chips will work here
• nuts—any chopped nuts will work here, but I prefer walnuts or pecans

Please see the recipe card for the exact ingredients and quantities.

Substitutions and Variations

Instructions

Like any drop cookie recipe, these banana oatmeal cookies come together quickly. The cookie dough doesn't require any chilling or resting!

Step 1—Toast the nuts on a small sheet pan (image 1) before you begin making the cookie dough. Meanwhile, whisk the dry ingredients (flour, oats, baking soda, salt) with a Danish dough whisk (image 2).

Step 2—Combine the butter and sugars in the bowl of a mixer fitted with the paddle attachment (image 3) and beat until fluffy and well-mixed before adding the egg (image 4). Add the mashed banana and vanilla after (image 5) and beat it in. At this point, the mixture may look a little curdled.

Step 3—Stir in the whisked dry ingredients (image 6), followed by the chocolate chips and chopped toasted nuts (image 7) to form a thick, sticky cookie dough that you will portion out using a medium cookie scoop (image 8).

Step 4—Place the scoops of cookie dough on a half-sheet pan lined with parchment paper. I like to bake 6 cookies per pan. Use the back of a spoon to press down and flatten out the scoops slightly (image 9), then bake until golden brown and set (image 10).

Hint: Oatmeal cookies don't spread very much in the oven when baked. This is why you need to press the scoops of dough with a spoon or your palm to flatten them out slightly before baking to help them spread, like in this recipe for apple oatmeal cookies.

Other Drop Cookies to Try

Other Banana Recipes to Bake

If you tried this recipe for banana oatmeal cookies (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

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Banana Oatmeal Cookies

These banana oatmeal cookies are thick and cakey, flavoured with dark brown sugar, chocolate chips, and toasted nuts.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 20 cookies

Calories 222kcal

Author Janice Lawandi

Equipment

• Danish dough whisk
• 6-quart KitchenAid Pro mixer
• GIR spatula
• Sheet pan
• 1-⅓oz scoop

Ingredients

• 90 grams walnuts chopped
• 200 grams rolled oats (or large flake oats) also called old fashioned oats
• 125 grams bleached all-purpose flour
• 3.75 mL baking soda
• 2.5 mL Diamond Crystal fine kosher salt
• 155 grams unsalted butter softened
• 100 grams dark brown sugar
• 50 grams granulated sugar
• 1 large egg(s)
• 110 grams mashed banana approximately 1 very ripe large banana
• 10 mL pure vanilla extract
• 160 grams dark chocolate chips

Metric - US

Instructions

• Preheat the oven to 350 °F (175 °C) and line a couple of baking sheets with parchment.
• Place the walnuts on a sheet pan and toast them until golden brown (about 10–15 minutes). Set aside to cool completely then breka them into smaller chunks.
• In a medium bowl, whisk together the oats, flour, baking soda, and salt.
• In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugars for about a minute or until properly blended and smooth, then add the egg, scraping down the bowl as needed with a spatula.
• Add the mashed banana and vanilla and stir them into the dough. The dough will likely look curdled at this stage.
• Add the whisked dry ingredients to the mixer, on low, until the cookie dough is just starting to come together, then add in the chocolate chips and toasted nuts.
• Portion out the cookie dough using a 40 mL (1-⅓ oz)and place 6 per prepared baking sheet. Flatten the scoops down with the back of a spoon or your palm. You can moisten your palm with water so the dough doesn't stick.
• Bake the cookies until set, about 12 minutes, depending on how well done you like them. Personally, I leave them until the edges turn golden brown.
• Let the cookies sit on the sheet pan to firm up before transferring the cookies to a wire rack to cool.

Notes

• Store these cookies in an airtight container.
• If the cookies dry out after a few days, you can soften them with a soaked terracotta brown sugar keeper. Blot it dry after soaking, and then place the brown sugar saver in the cookie container and close the lid. After a day, the cookies will have softened. They will remain pleasantly chewy but won't be as hard and brittle!
• If you'd like to add spices to your banana cookies, consider adding 5 mL (1 teaspoon) of cinnamon along with the dry ingredients.
• This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
• Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) in order to prevent your baked goods from browning too quickly.

Nutrition

Calories: 222kcal | Carbohydrates: 24g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 101mg | Potassium: 126mg | Fiber: 2g | Sugar: 10g | Vitamin A: 207IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 1mg

The post Banana Oatmeal Cookies appeared first on The Bake School.

What makes the best chocolate chip cookies? Or the best oatmeal cookie? This is such a loaded question and any answer goes because the truth is: my best oatmeal cookie recipe or perfect chocolate chip cookie recipe might not be your favourite. There are certain characteristics in a cookie that I look for that you might hate. The perfect cookie is subjective, and the answers are infinite, with no right or wrong.

I suspect these oatmeal chocolate chip cookies will rival my all-time favourite chocolate chip cookies, which are spelt flour chocolate chip cookies and these chocolate chip cookies with pecans.

What You Need to Make Oatmeal Chocolate Chip Cookies

• butter—I tested this recipe with unsalted butter. If using salted butter, you may want to adjust the amount of salt in the dough.
• sugar—I used a combination of white granulated sugar and dark brown sugar.
• eggs—this recipe was developed with large eggs
• vanilla—I tested this recipe with pure vanilla extract. You can use artificial, but you may want to add less because it can be more potent
• flour—I tested this recipe with bleached all-purpose flour though unbleached will likely work fine
• oats—use large flake oats, also called rolled oats or old-fashioned oats. Do not use minute oats or quick oats which have a finer texture
• salt—I bake with Diamond Crystal Fine Kosher salt. If using regular table salt, add half the amount or the cookies may be too salty
• leavening—the cookie dough is made with baking soda, not baking powder. Do not substitute one for the other. They are not interchangeable without adjustments
• chocolate—I made these cookies with milk chocolate, specifically a 41% Alunga milk chocolate from Cacao Barry, which comes in 1-kilo resealable bags and is sold at IGA grocery stores in Quebec, as well as online via Vanilla Food Company
• nuts—I love the combination of peanuts with the milk chocolate chips. I used salted roasted peanuts to bump up the flavour.

Please see the recipe card for the exact ingredients and quantities.

Substitutions and Variations

Remember that in order to achieve the right texture and spread, you cannot omit an ingredient without making an adjustment elsewhere in the recipe:

• Chocolate—You can make these with white, milk, or dark chocolate, either chocolate chips or higher quality chocolate bars. Read about the types of chocolate for baking if you need more info to guide you when you are shopping for chocolate to bake with.
• Nuts—I used salted roasted peanuts but any nut will work. If you want to skip the nuts, increase the amount of chocolate or the cookies will spread more.

How to Make The Best Oatmeal Cookies

Oatmeal cookies are so easy to make. Here's how to make them with peanuts and chocolate chips:

Step 1—Combine the butter and sugars in a stand mixer (image 1) before adding the egg and vanilla (image 2). Mix these ingredients well together so that it's light and cream (image 3).

Step 2—In a separate bowl, whisk together the dry ingredients with the oats (image 4), then add them to the mixer (image 5). Finally, add the chocolate chips and nuts (image 6) and mix the dough until everything is evenly incorporated (image 7).

Step 3—Use a disher to portion out all the cookie dough, smoothing each of the 22 scoops into 22 balls using the palms of your hands.

Step 4—Place 8 scoops of cookie dough per half sheet pan, evenly spacing them. Press each one slightly to flatten the scoops out a little and then bake them until the edges begin to set.

Oatmeal Cookie Baking Tips

If you want chewy-gooey cookies, bake these for less time. If you want a c

The tricks to baking thicker cookies that don't spread when baked:

1. make a thicker dough with a higher proportion of dry ingredients and lots of add-ins (oats, chocolate, peanuts) which will impede cookie spread.
2. chill the dough before baking, which means it will take longer for the butter in the dough to "melt" in the oven. Cookie spread is a balance of melting and setting. Read all about why we chill cookie dough and what it does.
3. increase the baking temperature so that the exterior of the cookie sets before the cookie has time to spread.

Chewy cookies are highly sought-after for good reasons. Here are some ways to increase the chew factor in your oatmeal cookies to :

1. Use brown sugar instead of white sugar because brown sugar will add a certain tenderness and softness to the dough while white sugar will lead to a crisp, dry cookie texture. Brown sugar also adds a lot more flavour which helps to balance out the flavour of the egg in cookies too! I like to bake with a mix of white and brown sugar for the perfect chewy cookie texture and sweet flavour.
2. Oats increase the chewiness of cookies by adding a texture but also because they reduce spreading
3. Bake the cookies until they are set but don't overbake the cookies and don't underbake the cookies either
   1. overbaked cookies will be dryer, hard, and crisper
   2. underbaked cookies will be softer, gooey-er in the middle
4. Avoid silicone bakeware for chewy cookies: silicone bakeware results in less browning and also in softer cookies. For soft cookies, use a silicone mat between the sheet pan and the cookies. For chewy or crispy cookies, use parchment. 

Tip: If you struggle with flat cookies, read about the reasons cookies spread.

Oatmeal Cookie FAQs

Other Oatmeal Cookie Recipes

If you love oatmeal cookies as much as I do, here are a few other recipes to try:

• If you like oatmeal raisin cookies, try these crispy oatmeal raisin cookies or soft and chewy oatmeal raisin cookies, depending on which texture you prefer
• If you like apples, try these apple oatmeal cookies, which you can make with fresh or dried apple
• If you like blueberries, these blueberry oatmeal cookies with white chocolate are a fun twist on a classic.

If you tried this recipe for the best chewy oatmeal chocolate chip cookies (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

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Thick Chewy Oatmeal Cookies

This oatmeal cookie recipe yields thick chewy cookies loaded with chunks of milk chocolate and peanuts

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 22

Calories 186kcal

Author Janice Lawandi

Equipment

• Braun mixer
• GIR spatula
• Sheet pan

Ingredients

• 188 grams bleached all-purpose flour
• 95 grams rolled oats (or large flake oats)
• 2.5 mL baking soda
• 2.5 mL Diamond Crystal fine kosher salt
• 115 grams unsalted butter softened
• 150 grams dark brown sugar
• 100 grams granulated sugar
• 1 large egg(s)
• 10 mL pure vanilla extract
• 130 grams milk chocolate (41 % cocoa content) chopped
• 75 grams roasted salted peanuts chopped

Metric - US

Instructions

• Preheat the oven to 350ºF (175 °C). Line two cookie sheets with parchment.
• In a bowl, whisk together the flour, oats, baking soda, and salt.
• In a large bowl with an electric mixer (I like this one from Braun on Amazon), cream together the butter and the sugars for several minutes.
• Add the egg and the vanilla. Mix them in well, scraping down the sides of the bowl with a spatula as needed.
• Add the dry ingredients and stir them in. When the dry ingredients are almost incorporated, add the chopped chocolate and the peanuts. Fold them in.
• Scoop the dough, rolling into even balls (40-45 grams per scoop) and place them on the cookie sheets. You may only fit 8 cookies per half sheet depending on the size of the sheet. Press the cookies lightly to flatten them out a little with the palm of your hand,
• Bake the cookies in the preheated oven for 12 minutes—less for a gooey-style softer oatmeal cookie (like 10 minutes), more for a crispy edged chewy oatmeal cookies (like 14 or even 16 minutes).
• Let cool slightly before transferring the baked cookies to a cooling rack to cool completely.

Notes

• This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
• For the milk chocolate, I used Cacao Barry Alunga 41% milk chocolate. Great chocolate makes awesome cookies so you MUST use the best chocolate for baking, a chocolate that you like to eat because this recipe is all about the chocolate. For this recipe, I made the milk chocolate ganache with Cacao Barry’s Alunga milk chocolate, which is sometimes referred to as dark milk chocolate because it has 41% cocoa solids, leading to a more complex, deeper chocolate flavour.
• Chocolate—You can make these with white, milk, or dark chocolate, either chocolate chips or higher quality chocolate bars. Read about the types of chocolate for baking if you need more info to guide you when you are shopping for chocolate to bake with.
• Nuts—I used salted roasted peanuts but any nut will work. If you want to skip the nuts, increase the amount of chocolate or the cookies will spread more.
• Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) to prevent your baked goods from browning too quickly.

Nutrition

Calories: 186kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 98mg | Potassium: 77mg | Fiber: 1g | Sugar: 15g | Vitamin A: 140IU | Calcium: 16mg | Iron: 0.9mg

This post is sponsored by Cacao Barry.

The post Thick Chewy Oatmeal Chocolate Chip Cookies with Peanuts appeared first on The Bake School.

These coconut shortbread cookies are very buttery with a delightfully crisp texture and a little chew courtesy of the shredded coconut and slightly higher sugar content of traditional shortbread. These butter cookies are a variation of the kitchen sink cookie, which we've also explored in cakes via Christina Tosi's compost pound cake.

Ingredients

The beauty of these buttery coconut shortbread cookies is that they are made from pantry items and butter. These are eggless cookies, which makes them vegetarian-friendly for those who don't eat eggs!

• butter—I tested this recipe with unsalted butter. If using salted butter, you may want to adjust the salt.
• sugar—I've tested this recipe with all granulated sugar and with a combination of granulated and light brown sugar (50/50). It all works, but I like the clean, sweet taste of white granulated sugar here so that the add-ins (coconut, chocolate chips, and toffee bits) can shine
• salt—I bake with Diamond Crystal fine Kosher salt. If using table salt, add half the amount or the cookies may be too salty!
• vanilla—these butter cookies have two full teaspoons of vanilla extract for the most flavour. If using artificial, you may want to use less
• flour—I always bake with bleached all-purpose flour though you may be able to use unbleached
• coconut—use finely shredded coconut, the kind that is great for macaroons (preferably unsweetened)
• chocolate chips—I prefer to bake these with mini chocolate chips so make rolling and cutting the cookies much easier. Big chocolate chips would be too bulky.
• toffee bits—toffee bits are sometimes referred to as Heath bits or Skor bits. They are tiny chopped-up pieces of crunchy toffee bar.

Please see the recipe card for the exact ingredients and quantities.

Variations and Substitutions

With shortbread cookie cutouts, you have to be very careful about making changes because these changes may lead to your cookies spreading as they bake.

• Coconut: If you don't like coconut, you can try to replace it with ground almond. I think this should work though I have not tested this combination
• Chocolate chips: use mini chocolate chips. I love these cookies with dark chocolate chips, but mini white chocolate chips would be very tasty (and quite different)
• Toffee bits: Skor and Heath bars are usually coated in chocolate but these are not. Still, you could finely chop a toffee chocolate bar if you can't find toffee bits.

How to Make Butter Cookies with Coconut and Chocolate Chips

To make these buttery coconut shortbread cookies, you will use the creaming mixing method. I prefer to do this in a stand mixer, which does a better job of creaming the butter until fluffy, especially in the colder winter months, where room temperature tends to be cooler and the butter more firm.

Step 1—Start by making the butter cookie dough by creaming together the butter, sugar and salt (image 1) until fluffy and light before adding the vanilla (image 2), then stir in the flour and coconut (image 3) and finally the toffee bits and chocolate chips (image 4). Let the mixer run on low until the dough comes together and it's evenly mixed, but still a little crumbly.

Step 2—Split the dough into two equal pieces (roughly 365 grams each) and transfer each half to a sheet of plastic wrap (image 5) and use your hands to shape the dough into disks (image 6) before wrapping and refrigerating until firm.

Step 3—Roll out the chilled cookie dough to about ¼ inch thick using a rolling pin on a lightly floured surface (image 7), then cut out into cookies using cookie cutters (image 8). I used snowflake cookie cutters.

Step 4—Transfer the cookies to parchment-lined sheet pans (image 9) spacing them out evenly. I fit 8 to 10 cookies per half-sheet pan. Bake until the edges are golden brown (image 10).

Top Cutout Cookie Tip

To ensure cutout cookies keep their shape when baked. Chill the cutouts before baking them. I like to roll out the two disks of dough and cut out all the cookies at once, placing them on smaller cookie sheets. I chill the cutout cookies for 15 to 30 minutes until very firm, then transfer them to half-sheet pans one batch at a time.

Baking cookies with toffee bits will inevitably lead to some blowouts where the toffee bits on the edge of the cookie melt, distorting the shape a little. You can use the tip of a mini offset spatula to gently push the edges back in, fixing the shape a little when the cookies are still hot and delicate.

More Christmas Baking Ideas

If you tried this recipe for the best coconut butter cookies (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

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Toffee Chocolate Coconut Butter Cookies

These cookies are very popular. They are quite like shortbread in texture. They are buttery and flavoured with Skor bits, mini chocolate chips, and coconut

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 12 minutes minutes

Total Time 37 minutes minutes

Servings 36 cookies

Calories 109kcal

Author Janice Lawandi

Equipment

• OXO kitchen scale
• 5-quart KitchenAid Artisan mixer
• Snowflake cookie cutter
• Sheet pan
• Mini offset

Ingredients

• 173 grams unsalted butter room temperature
• 100 grams granulated sugar
• 10 mL pure vanilla extract
• 220 grams bleached all-purpose flour
• 1.25 mL Diamond Crystal fine kosher salt
• 90 grams mini chocolate chips
• 90 grams finely shredded unsweetened coconut or regular shredded coconut finely ground in a mini food processor
• 75 grams toffee bits

Metric - US

Instructions

• In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, sugar, and salt. Add the vanilla extract and mix it in, scraping down the sides of the bowl.
• Add the flour and coconut, and mix the dough until it is crumbly.
• Dump in the mini chocolate chips and toffee bits, and mix on low until the dough clumps together.
• Split the dough in two, and flatten each half into a disk. Wrap and chill them for 30 minutes in the refrigerator.
• Preheat the oven to 350 ºF (175 °C). Line half-sheet pans with parchment paper.
• Working with one disk of cookie dough at a time, roll it to about ¼ inch thick (~6.5 mm). If it cracks, just press it back together. Cut with snowflake or star cookie cutters and transfer to the baking sheet.
• Bake the cookies for about 12 minutes, or until the edges begin to turn golden brown. Let cookies cool for 10 minutes on the pan before transferring them to a wire rack to cool completely.

Notes

• This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
• For the best texture and to make cutting out the cookies easier, please use mini chocolate chips and toffee bits if you can. Regular chocolate chips are too bulky.
• Use finely shredded coconut (like for macaroons) for these cookies, again to make cutting out the cookies neater and easier.
• You can replace the mini dark chocolate chips with mini white chocolate chips if you can find them.
• You can try replacing the shredded coconut with ground almond, but this may affect the texture and will require some testing first.
• I have tested this recipe with all granulated sugar and also half granulated, half light brown sugar. Both work great!
• Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) to prevent your baked goods from browning too quickly.
• If the toffee bits melt and spread along the edges, you can gently push them back using a mini offset spatula when the cookies are hot.

Nutrition

Calories: 109kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 23mg | Potassium: 23mg | Fiber: 1g | Sugar: 6g | Vitamin A: 150IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.4mg

Hershey's CHIPITS offered me financial compensation to develop a recipe with their line of chocolate & flavoured chips.

The post Toffee Chocolate Coconut Butter Cookies appeared first on The Bake School.

White chocolate macadamia nut cookies are possibly my favourite type of chocolate chip cookie. I really love the combination of nuts and chocolate generally (as you can tell from my spelt chocolate chip cookies with walnuts and these pecan chocolate chip cookies).

This recipe follows a similar formula to my ultimate chewy chocolate chip cookies. If you struggle to bake thick cookies like this, please read this about the reasons your cookies are spreading when they bake. Alternatively, if your cookies are lumpy and don't budge in the oven, you can read about why cookies don't spread for more information and troubleshooting.

Ingredients

These white chocolate chip cookies with macadamia nuts have a fairly simple list of ingredients. Here's what you need to make these:

• flour—I bake with bleached all-purpose flour but the recipe should work with unbleached. The resulting texture and spread may differ slightly
• salt—the recipe was developed with Diamond Crystal fine kosher salt or use half the amount if you are baking with table salt
• leavening—these cookies are made with baking soda, not baking powder. Read about baking powder versus baking soda if you aren't sure what the difference is
• butter—I usually bake with unsalted butter. If using salted butter, adjust the salt added to avoid making cookies that are over-salted
• sugar—use light brown sugar to help promote a softer texture and give the cookies a mild molasses flavour
• eggs—I always use large eggs. If using smaller or larger eggs, the texture and spread of the cookies may differe
• flavouring—I bake with pure vanilla extract. If using artificial, you may adjust the quantities
• chocolate—I used a combination of white chocolate chips (also called white cream or white baking chips) and chopped white chocolate bars, plus a little extra for garnishing before baking
• nuts—I used whole, raw macadamia nuts, that I coarsely chopped

See the recipe card for the exact ingredients and quantities.

Substitutions and Variations

Instructions

To make white chocolate macadamia cookies, you will use the creaming mixing method. Please read about mixing methods used in baking if you are unsure what this means.

Step 1—If you are using a bar of white chocolate (as opposed to chocolate chips), then chop it into small bite-sized pieces that will mix nicely into cookie dough (image 1). You should also coarsely chop the macadamia nuts (image 2).

Step 2—Cream the butter and the sugar in the bowl of a mixer with the paddle attachment (or using an electric hand mixer) (image 3), then add the egg and vanilla (image 4). Whip the mixture until fluffy (image 5).

Step 3—Whisk the dry ingredients in a separate bowl (image 6) before adding them to the mixer (image 7). Stir them in to form a thick cookie dough (image 8).

Step 4—Add the chopped chocolate and macadamia nuts (image 9) and stir the dough until it comes together (image 10). Portion out the dough using a medium scoop into 40–50 gram scoops (image 11).

Step 5—Place 6 scoops of cookie dough per half-sheet pan to allow for air flow while baking (image 12). Bake them until the edges are set and beginning to turn. golden brown (image 13).

Hint: If you like underbaked cookies, pull them out of the oven before the centre looks set to ensure they stay softer. Otherwise, your cookies will be more crispy-chewy.

Top Cookie Baking Tip

The texture of these cookies is dependent on the ingredients you use (white sugar versus brown sugar) but also how much you bake them. The more you allow the cookies to set and brown in the oven, the crunchier they will be. Bake them for 10–12 minutes for a softer texture and 14–16 minutes for a more crunchy texture.

Chocolate Chip Cookie FAQs

Related

If you tried this recipe for white chocolate macadamia cookies (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

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White Chocolate Chip Macadamia Cookies

Here's an easy recipe for white chocolate chip and macadamia cookies. These chewy chocolate chip cookies are made with light brown sugar, white chocolate (from chocolate bars and chocolate chips) and chopped macadamia nuts. You can mix the dough and bake it right away!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 18

Calories 223kcal

Author Janice Lawandi

Equipment

• Danish dough whisk
• GIR spatula
• 1-⅓oz scoop
• Sheet pan

Ingredients

• 156 grams bleached all-purpose flour
• 5 mL Diamond Crystal fine kosher salt or 2.5 mL (½ tsp) table salt
• 2.5 mL baking soda
• 115 grams unsalted butter
• 200 grams light brown sugar
• 1 large egg(s)
• 15 mL pure vanilla extract
• 175 grams white chocolate either chips or chopped white chocolate, plus a little extra for garnishing before baking
• 115 grams macadamia nuts chopped

Metric - US

Instructions

• Preheat the oven to 350 °F (175 °C). Line two large half-sheet pans with parchment paper. Set aside.
• In a large bowl, using an electric hand mixer or stand mixer, cream together the butter and the brown sugar until it's very light and fluffy.
• Add the egg and vanilla, and mix well until the mixture is light and fluffy again. Make sure to clean down the sides of the bowl as needed with a big spatula.
• In a medium bowl, whisk together the flour, salt, and baking soda. If there are lumps, use a sifter. The salt may not pass through so dump it into the mixer bowl.
• Pour the whisked dry ingredients into the mixer bowl, and incorporate them either on low or by hand with a big wooden spoon.
• Mix in the chocolate chips and chopped macadamia nuts. The dough should be thick but sticky.
• Scoop approximately 40–50 gram portions of the dough, rolling them into balls.
• Place 6 cookies per cookie sheet, being sure to space them apart and stagger them. Garnish each scoop with a few extra chocolate chips and nuts if you have some.
• Bake the cookies one sheet pan at a time until the edges are set (this takes about 14 minutes). Don't overbake the cookies.
• Let the cookies cool completely on the sheet pan while you bake the second pan.
• Store in an airtight container.

Notes

• For the salt, use 5 mL (1 tsp) of Diamond Crystal Fine Kosher salt or 2.5 mL (½ tsp) table salt
• Want to swap nuts? Replace the macadamias with pistachios or almonds, but toast the almonds first
• You can also replace half the nuts with coconut flakes.
• Use a cookie scoop to portion out the cookie dough easily. Then roll each scoop into a smooth ball so that it bakes perfectly. Evenly scooped cookies will bake at the same time, whereas if you portion out dough unevenly, they will not.
• For a gooey chocolate chip cookie, bake them for less time and serve them freshly baked and still warm. For a chewier cookie, let them cool down. For a crisper cookie, bake them for longer.
• If you want your cookies to spread out more, try baking them at a slightly lower temperature, like 325 °F (165 °C) to allow the dough to spread more before setting. For a thicker cookie, bake them at a higher temperature, like 375 °F (190 °C).
• If sealed properly, these cookies will last 3 or 4 days in an airtight container. To help them retain moisture, try adding a brown sugar saver or a slice of white bread. A marshmallow will also work!
• You can freeze the portioned-out cookie dough or even the baked cookies! Bake frozen scoops of cookie dough the same way, just add a couple of minutes to the baking time. Reheat the frozen baked cookies in a moderate-low oven (250–300 ºF) until warm.
• Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) in order to prevent your baked goods from browning too quickly.
•  
•  

Nutrition

Calories: 223kcal | Carbohydrates: 24g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 169mg | Potassium: 81mg | Fiber: 1g | Sugar: 17g | Vitamin A: 176IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg

The post White Chocolate Macadamia Cookies appeared first on The Bake School.

It's very hard to judge when you are faced with a mountain of freshly baked cookies because all roads lead to happiness and a belly full of cookies. Still, when I tested out baking chocolate chip cookies with alternative flours, including oat, buckwheat, rye, spelt, and corn, these spelt chocolate chip cookies stood out. They are among my faves, along with the classic white chocolate macadamia cookies I love so much.

Ingredients

Chocolate chip cookies are so easy to make and the basic ingredients are always butter, sugar, eggs, flour, and of course chocolate. Here's what you'll need to make them with spelt flour instead of all-purpose:

• butter, preferably unsalted butter because you will add salt to the dough, but if you have salted, it will work. Just adjust the salt in the recipe accordingly, otherwise, your cookies may be too salty
• sugar—we are using a combination of granulated sugar (to help give cookies their crispy edges) and brown sugar to add the molasses flavour and balance out the flavour of the egg. Brown sugar may also lead to a slightly thicker cookie
• vanilla extract adds depth of flavour and sweetness to these cookies. Don't skimp on this ingredient!
• large eggs—don't use smaller eggs because your cookies may be too dry, but don't use extra large eggs because they could affect the texture too. Sometimes too many eggs can make a cakey cookie!
• flour is needed to bind all the ingredients together and give the cookies structure so that they hold their shape. If you don't use enough flour, your cookies may spread too much as they bake, especially given the amount of butter you will use. For this recipe, we are using spelt flour
• baking soda, a base (alkaline), is the leavening agent in this cookie recipe. It contributes to browning and helps your cookies to spread Don't confuse it with baking powder, which would cause the cookies to puff up as they bake. Read this post about baking powder versus baking soda if you are confused
• salt is really important to balance out the sweet buttery flavour. Don't skip it. I like to use Diamond Crystal fine kosher salt, but table salt will work, though the cookies will be saltier and you may want to halve the salt in that case.
• chocolate—use either dark chocolate (bittersweet or semisweet), milk chocolate, or even white chocolate. You can use chocolate chips or chopped chocolate, but remember chocolate chips will hold their shape, while chopped chocolate will melt and ooze.

Please see the recipe card for the exact ingredients and quantities.

Replacing All-Purpose with Spelt Flour in Cookies

If you compare spelt flour vs all-purpose flour, you'll find that spelt has a little less gluten, which means for this chocolate chip cookie recipe, I used 65 grams (½ cup) more spelt flour as compared to my basic chocolate chip cookie recipe. Adding slightly more spelt flour means you can achieve a thick chocolate chip cookie that doesn't spread too much, which is a typical problem when baking cookies with alternative flours that are lower in gluten or gluten-free. If you struggle with thin or flat cookies, read about the reasons cookies spread.

Other Substitutions and Variations

Like with any chocolate chip cookie recipe, you have a lot of options when it comes to substitutions and variations:

• Chocolate: use white, milk, or dark chocolate, either in the form of chocolate chips or chopped chocolate. Use the best quality chocolate you can.
• Cocoa: replace a portion of the flour with cocoa powder, as I did for these delicious chocolate chocolate chip cookies
• Nuts: use chopped walnuts or pecans (like in these chocolate chip cookies with pecans), or skip them and add more chocolate (note if you simply omit the nuts, your cookies may spread more).
• Sugar: use white or brown sugar (either light or dark)—the type of sugar will have a little impact on the spread of the cookies (brown sugar cookies may spread less). Overall, the bigger impact is on flavour. Brown sugar will bring more molasses flavours and add complexity to the taste that is more pleasant.

How to Make Chocolate Chip Cookies with Spelt Flour

These spelt chocolate chip cookies are just as easy to make as the classics. Here's how:

Step 1: Start by toasting the walnuts on a small sheet pan (image 1) while you prepare your other ingredients. This way, they will have ample time to cool down before you add them to the cookie dough later.

Step 2: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars (image 2) before adding the egg and vanilla (image 3).

Step 3: Whisk the dry ingredients together in a separate bowl (image 4)—I like to use a Danish dough whisk for this.

Step 4: Add the dry ingredients to the mixer bowl (image 5) and mix them in before adding the chocolate and toasted walnuts (image 6). The dough will be thick (image 7).

Tip: It can be difficult to make cookie dough by hand in a bowl with a wooden spoon, so I prefer to use an electric hand mixer or even a stand mixer.

Step 5: Portion out the dough into balls using a disher (image 8) then roll them between the palms of your hands to smooth them out (image 9). I like to batch the work and scoop all the dough at once before baking the cookies (image 10).

Step 6: Place 8 sheets per parchment paper-lined half sheet pan spacing them out and staggering them to allow for air flow (image 11). Bake until set and done to your desired liking. I like a well-baked cookie so I bake them for longer, but by all means, leave them in the oven for less time for your perfect chocolate chip cookie! At first the mounds of cookie dough will melt and look shiny, but the longer they bake, the more the shine will disappear (image 12). For gooey cookies, bake until the edges are set but the center is still a little shiny.

Step 7: cool the cookies on the sheet pan before storing in an airtight container (image 13).

This recipe makes a small batch of 18 cookies. If that's too many cookies for you, chop up a bunch into small pieces and freeze them so you can churn them into a batch of cookie ice cream!

Pro Tip: Cookie Baking Temperature

I have tested baking this recipe at 350 °F (175 °C), 375 °F (190 °C), and even 400 °F (200 °C). At 400 °F, the dough doesn't spread as much, and the cookies stay quite thick. Bake your chocolate chip cookies at 375 °F or even 350 °F to encourage spreading for slightly thinner cookies. In general, the ratio of flour to sugar and butter ensures these cookies won't spread too much.

Troubleshooting Chocolate Chip Cookies

If you experience your cookies are burning on the bottom and staying raw in the middle, it could be the material of your sheet pan (dark bakeware absorbs more heat), your oven temperature, or even too much baking soda in your recipe.

If your cookies are spreading too much, you may have mismeasured an ingredient or your oven temperature is set too low. Another culprit could be the material of your baking sheet. If you are baking with insulated bakeware like an air-filled sheet pan, this could slow the set of the cookie edges, leading to spreading and thinner cookies. The same goes with silicone baking mats which can have a similar effect.

Storage

Once the baked cookies have cooled completely (emphasis on the completely!), I store my freshly baked spelt flour chocolate chip cookies in a sealed container or a resealable bag. As you store them, in the first few days, you will notice they will dry out just a little and become even chewier. I find they hit peak chewy on day 2. After that, the cookies will really start to dry out.

It's difficult to preserve the gooey freshly-baked texture when you store chocolate chip cookies, unfortunately. If that's the texture you look for in a chocolate chip cookie, you are better off storing the raw cookie dough than the baked cookies. This way you can bake them when the craving strikes.

• Storing and baking raw cookie dough in the fridge:
  • If you decide to chill your cookie dough to let the dough "cure" and for the flavours to develop, I prefer to roll the raw cookie dough out into 50-gram balls first. You can place them in a zip-top bag or even in a closed plastic container. Please read about what chilling cookie dough does before doing this!
  • Store the raw dough in the refrigerator for 2 to 4 days.
• Storing and baking raw cookie dough in the freezer:
  • Freeze scooped cookie dough: If you decide to freeze your portioned-out cookie dough unbaked, I recommend first freezing the scoops on a parchment-lined sheet pan until frozen solid, then transfer them to a zip-top freezer bag in a single layer preferably, being careful to remove all the air before zipping the bag closed. Then you can store them in the freezer for two months, according to the USDA. 
  • To bake frozen chocolate chip cookie dough, simply place the scoops on a parchment-lined cookie sheet to bake from frozen, spacing them out with a few inches in between. Let the cookies defrost for 10 minutes at room temperature, while you preheat your oven. Keep in mind that the cookies will take longer to bake. Look for the tell-tale signs that they are done: the edges should begin to brown and the surface should look like it's beginning to set, without being baked through.
• Storing baked cookies in the freezer:
  • Freeze baked cookies after completely cooling in a zip-top freezer bag, being mindful to suck all the air out of the bag before placing it in the freezer.
  • To defrost frozen baked cookies, take one out and gently reheat it in a low oven (250 ºF) on a mini sheet pan for around 10 to 15 minutes to achieve a warm chocolate cookie that's as good as freshly baked.
  • You can also test defrosting a frozen cookie in the microwave. The time it takes will depend on your microwave. I tend to defrost a cookie on a microwave-safe plate at power level 8 (80% power) with the timer set to 10–30 second increments. The results tend to be a little uneven, but it does work!

Spelt Chocolate Chip Cookie FAQs

Other Drop Cookies to Try

If you love how quick and easy these spelt flour chocolate chip cookies are, you'll love these other recipes for drop cookies:

If you tried this recipe for the best spelt chocolate chip cookies (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

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Spelt Chocolate Chip Cookies with Walnuts

Here's a recipe that is a twist on classic chocolate chip cookies with walnuts, using spelt flour instead of all-purpose flour.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Total Time 29 minutes minutes

Servings 18

Calories 261kcal

Author Janice Lawandi

Equipment

• OXO balloon whisk
• Sheet pan
• GIR spatula
• 1-⅓oz scoop

Ingredients

• 250 grams whole grain spelt flour
• 5 mL Diamond Crystal fine kosher salt or 2.5 mL (½ tsp) table salt
• 2.5 mL baking soda
• 115 grams unsalted butter
• 150 grams dark brown sugar
• 100 grams granulated sugar
• 1 large egg(s)
• 10 mL pure vanilla extract
• 175 grams dark chocolate (70 % cocoa content) chopped, or 250 mL (1 cup) dark chocolate chips
• 120 grams chopped walnuts

Metric - US

Instructions

• Preheat the oven to 350 ºF (175 °C). Line two large sheet pans with parchment paper.
• In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
• In a large bowl, using an electric hand mixer, cream together the butter, the granulated sugar, and the brown sugar until it's very light and fluffy.
• Add the egg and the vanilla, and mix well until the mixture is light and fluffy again. Make sure to clean down the sides of the bowl as needed with a big spatula.
• Dump in the whisked dry ingredients, and incorporate them either with the hand mixer on low, or by hand with a big wooden spoon.
• Mix in the chocolate and the chopped walnuts. The dough should be quite thick.
• Scoop approximately 50 gram portions of the dough, rolling them into balls.
• Place 8 cookies per cookie sheet, being sure to space them apart and stagger them.
• Bake the cookies one sheet pan at a time until the edges just begin to brown (this takes about 12 to 14 minutes). You might want to rotate the pan partway through the baking to make sure the cookies brown evenly.
• Let the cookies cool completely on the sheet pan while you bake the second pan.
• Store in an airtight container.

Video

Notes

• This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
• Variations: you can make these with white, milk or dark chocolate, and with toasted walnuts, peanuts, or pecans. If you skip the nuts, add more chocolate. The cookies may end up thinner if you omit the nuts without substituting.
• Baking temperature: You can bake these cookies at 400 °F to ensure they stay thick, or at 350 °F to allow them to spread a little more. Feel free to bake a test cookie at this temperature to make sure you like the results and adjust the temperature accordingly.
• If you want to garnish: you can't go wrong with a sprinkle of flaky sea salt which will help balance out the sweetness of the cookie dough.
• Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) to prevent your baked goods from browning too quickly.

Nutrition

Calories: 261kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 161mg | Potassium: 116mg | Fiber: 3g | Sugar: 16g | Vitamin A: 178IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 2mg

The post Spelt Chocolate Chip Cookies appeared first on The Bake School.

Chocolate chip cookies fall in the drop cookie category of cookie recipes. The beauty of this type of cookie is that they are easy to make, you usually have ingredients on hand, and you can bake them right away, without having to fuss with rolling pins and cookie cutters.

This was inspired by my spelt chocolate chip cookies made with walnuts and very similar to these white chocolate macadamia cookies. These are another twist on the classic recipe for thick and chewy chocolate chip cookies, the best kind of chocolate chip cookie, if you ask me!

Ingredients

If you want to make chocolate chip cookies with pecans from scratch, you will need the following ingredients:

• butter, preferably unsalted butter because you will add salt to the dough, but if you have salted it, it will work. Just adjust the salt in the recipe accordingly, otherwise, your cookies may be too salty
• granulated sugar gives these cookies crispy edges
• brown sugar adds molasses flavour to help balance the eggy flavour. Brown sugar may also lead to a slightly thicker cookie. I prefer dark brown sugar, which has a higher molasses content and more flavour, but light also works here
• large eggs, don't use smaller eggs because your cookie dough may be too dry and your cookies won't spread enough but don't use extra large eggs because they could cause the cookie dough to puff too much as it bakes, leading to a more cakey cookie
• all-purpose flour is needed to bind all the ingredients together and give the cookies structure, contributing to the chewiness of the cookies as well. If you don't use enough flour, your cookies may spread too much as they bake
• baking soda is a base (alkaline). You need baking soda for the cookies to spread properly and for fast browning. Do not use baking powder. Read up on baking soda vs baking powder if you are unsure
• salt is really important to balance out the sweet molasses flavour. Don't skip it. I like to use Diamond Crystal fine kosher salt, but table salt will work, though the cookies will be saltier and you may want to halve the salt, in that case,
• pecans, chopped add a lot of flavour and texture to this cookie
• chocolate chips or chunks are essential in this recipe, and use the best you can buy. I used chopped milk chocolate, but feel free to use what you like!

See the recipe card for the exact ingredients and quantities.

Substitutions and Variations

Chocolate chip cookies are versatile and there is much room for creativity. Here are a few ways you can change up this recipe:

• All-purpose flour - you can replace a portion of the flour in this recipe with an alternative flour, like rye or buckwheat. If you want to completely substitute, it's not 1:1! For example, these spelt chocolate chip cookies require more flour to achieve the perfect thickness without spreading too much.
• Chocolate - use any chocolate you like to eat, whether white, milk, dark, or chocolate chips. Try chopped Halloween candy bars or chopped Easter candy. Candy like M&M's or Smarties (the candy-coated chocolate in Canada) works here too instead of chocolate chips. Remember that different types of chocolate will bake differently.
• Cocoa—check out this recipe for double chocolate chip cookies (you can add pecans to it!)
• Nuts - the pecans can be replaced with walnuts or chopped peanuts
• Fruity - add blueberries to make blueberry chocolate chip cookies
• Maple - replacing a portion or all the sugar with maple sugar, and adding chopped maple fudge candy and maple cream cookies
• Kid-friendly - add anything you've got, like tail ends of chips or pretzel bags, chopped Halloween or Easter candy to make everything but the kitchen sink cookies (also called compost cookies)

If you are looking for a nut-free version, replace the pecans with pumpkin seeds or sunflower seeds, or skip the nuts altogether. Please note that the cookies may spread more without the nuts. Read all about why cookies end up flat.

Instructions

To make most cookie recipes, including these, you use the creaming method to make the dough, first combining softened butter with the sugar(s) before adding the eggs and dry ingredients.

Step 1: Mix together the butter and sugar in the bowl of a stand mixer (image 1) fitted with the paddle attachment, then add the egg and vanilla (image 2), scraping down the bowl as needed with a spatula (image 3).

Step 2: combine the dry ingredients separately (image 4) before adding them to the mixer bowl (image 5) and stir them in to make a thick cookie dough (image 6).

Step 3: Coarsely chop the pecans (image 7) and the chocolate (image 8) before adding them to the cookie dough.

Step 4: Mix the dough until the chocolate chips and pecans are evenly incorporated, then portion out scoops of the dough onto parchment paper-lined half-sheet pans (image 10). I used a medium size (1-⅓ oz) scoop.

Tip: Add the inclusions or add-ins, in this case, chopped chocolate and pecans, after the dough is finished mixing. If you add them too early, they may break down too much and this will affect the texture of the dough and the baked cookies.

Step 5: Make sure to leave enough space between the scoops of dough to allow for airflow and spreading (image 11). Bake until the cookies are just set and the bottom edges start to brown very lightly (image 12).

Storage

Cool the cookies completely before storing them in an airtight container. To help them stay soft, you can add a marshmallow, a brown sugar saver, or a piece of white bread to the container.

You can store the raw dough in the refrigerator for 2 to 4 days. If you decide to freeze your portioned-out cookie dough unbaked, I recommend first freezing the scoops on a parchment-lined sheet pan until frozen solid, then transferring them to a zip-top freezer bag in a single layer preferably, being careful to remove all the air before zipping the bag closed. Then you can store them in the freezer for two months, according to the USDA. 

Baking Tips

Here are my top baking tips for making chocolate chip cookies:

• Use a cookie scoop to portion out the cookie dough easily and evenly.
• Roll each scoop into a smooth ball so that it bakes perfectly round.
• Evenly scooped cookies will bake at the same time, whereas if you portion out dough unevenly, they will not.
• For a gooey chocolate chip cookie, bake them for less time and serve them freshly baked and still warm. For a chewier cookie, let them cool down. For a crisper cookie, bake them for longer.
• If you want your cookies to spread out more, try baking them at a slightly lower temperature, like 325 °F (165 °C) to allow the dough to spread more before setting. For a thicker cookie, bake them at a higher temperature, like 375 °F (190 °C).

Chocolate Chip Cookie FAQs

If you tried this recipe for pecan chocolate chip cookies (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

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Chocolate Chip Cookies With Pecans

Here's an easy recipe for classic chocolate chip cookies with pecans and milk chocolate. These cookies are chewy and salty-sweet, and you don't have to chill the cookie dough before baking!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Total Time 29 minutes minutes

Servings 14

Calories 246kcal

Author Janice Lawandi

Equipment

• OXO balloon whisk
• GIR spatula
• 1-⅓oz scoop
• Sheet pan

Ingredients

• 190 grams bleached all-purpose flour
• 5 mL Diamond Crystal fine kosher salt or 2.5 mL (½ tsp) table salt
• 2.5 mL baking soda
• 115 grams unsalted butter
• 150 grams dark brown sugar
• 100 grams granulated sugar
• 1 large egg(s)
• 10 mL pure vanilla extract
• 175 grams milk chocolate (41 % cocoa content) chopped (approximately 250 mL or 1 cup), or 250 mL (1 cup) milk chocolate chips
• 115 grams pecans chopped

Metric - US

Instructions

• Preheat the oven to 375 °F (190 °C). Line two large half sheet pans with parchment paper.
• In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
• In a large bowl, using an electric hand mixer, cream together the butter, the granulated sugar, and the brown sugar until it's very light and fluffy.
• Add the egg and the vanilla, and mix well until the mixture is light and fluffy again. Make sure to clean down the sides of the bowl as needed with a big spatula.
• Dump in the whisked dry ingredients, and incorporate them either with the hand mixer on low, or by hand with a big wooden spoon.
• Mix in the chocolate and pecans. The dough should be quite thick.
• Scoop approximately 50 gram portions of the dough, rolling them into balls.
• Place 7 cookies per cookie sheet, being sure to space them apart and stagger them.
• Bake the cookies one sheet pan at a time until the edges just begin to brown (this takes about 12 to 14 minutes). You might want to rotate the pan partway through the baking to make sure the cookies brown evenly.
• Let the cookies cool completely on the sheet pan while you bake the second pan.
• Store in an airtight container.

Notes

• For the milk chocolate, I used Cacao Barry Alunga 41% milk chocolate.
• For the salt, I use Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
• use a cookie scoop to portion out the cookie dough easily. Then roll each scoop into a smooth ball so that it bakes perfectly. Evenly scooped cookies will bake at the same time, whereas if you portion out dough unevenly, they will not.
• For a gooey chocolate chip cookie, bake them for less time and serve them freshly baked and still warm. For a chewier cookie, let them cool down. For a crisper cookie, bake them for longer.
• If you want your cookies to spread out more, try baking them at a slightly lower temperature, like 325 °F (165 °C) to allow the dough to spread more before setting. For a thicker cookie, bake them at a higher temperature, like 375 °F (190 °C).
• If sealed properly, these cookies will last 3 or 4 days in an airtight container. To help them retain moisture, try adding a brown sugar saver or a slice of white bread. A marshmallow will also work!
• You can freeze the portioned-out cookie dough or even the baked cookies! Bake frozen scoops of cookie dough the same way, just add a couple of minutes to the baking time. Reheat the frozen baked cookies in a moderate-low oven (250–300 ºF) until warm.
• Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature and bake the cookies at 350 °F (175 °C) in order to prevent your baked goods from browning too quickly.

Nutrition

Calories: 246kcal | Carbohydrates: 36g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 198mg | Potassium: 73mg | Fiber: 1g | Sugar: 24g | Vitamin A: 222IU | Calcium: 18mg | Iron: 1mg

The post Chocolate Chip Cookies with Pecans appeared first on The Bake School.

These chocolate chocolate chip cookies are a play on my recipe for what I consider the best chocolate chip cookies and my favourite spelt chocolate chip cookies.

These chocolate cookies are for chocolate lovers with their softer, slightly fudgy texture and a deep chocolate taste that everybody appreciates!

Ingredients

Double chocolate chip cookies are made from a simple list of ingredients and you likely have them all on hand! Here's what you need to make these:

• butter—this recipe was developed with unsalted butter. If you want to use salted butter, cut back on the added salt to avoid making cookies that are too salty
• sugar—these double chocolate chip cookies are made with dark brown sugar only to ensure the cookies have a softer texture than cookies made with granulated sugar
• eggs—use large eggs
• flour—this recipe was developed with bleached all-purpose flour. You can try unbleached, but the thickness and texture may be slightly different
• cocoa powder—I tested this recipe with a Dutch-processed cocoa powder for these cookies from Cacao Barry called "Extra Brute." It has a rich, intense flavour and a higher fat content than some other cocoa powders
• salt—this recipe was developed with Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount
• leavening agents—you will use baking soda, not baking powder to make these cookies. Please read about baking powder versus baking soda if you aren't sure the difference
• chocolate—I baked these with dark chocolate chips (like semi-sweet or dark chocolate chips). You can also use chopped 70 % dark chocolate if you prefer. The chocolate will melt more than if using chocolate chips which are designed to hold their shape even when heated.

See the recipe card for the exact ingredients and quantities.

Substitutions and Variations

If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.

• Cocoa powder—use any Dutch-processed cocoa powder, but some may have a lower fat content than others. This may affect the texture of the baked cookie and also how it spreads as it bakes. Natural cocoa powder may affect the texture of the cookies and how they bake, creating a thicker cookie because the pH of the cocoa powder is more acidic, neutralizing the baking soda, which will have an impact on how the cookies spread when baked.
• Chocolate—I added regular dark chocolate chips and mini dark chocolate chips to the chocolate cookie dough, but you could also use milk chocolate chips or even light chocolate chips, or add your favourite chocolate bar, chopped, to the dough if you prefer.
• Nuts—if you'd like to add chopped nuts (like peanuts, pecans or walnuts), toast them first and replace half the volume of chocolate chips with nuts.

If you add the full amount of chocolate and extra nuts, the cookies will likely be thicker and will spread less as they bake.

Double Chocolate Chip Cookie Instructions

This chocolate-flavoured chocolate chip cookie recipe is so easy to make and doesn't require any chilling. Here's how to make these soft chocolate cookies:

Step 1: In the bowl of a stand mixer fitted with either the paddle attachment or a flex-beater attachment (or with an electric hand mixer), combine the butter and sugar (image 1) and cream them together until they are light and fluffy (image 2) before you add the egg (image 3). Beat the mixture until light and fluffy. The egg should have disappeared (image 4).

Step 2: In a separate bowl, whisk together the dry ingredients (image 5). If the cocoa is very lumpy, you can pass the dry ingredients through a sieve (image 6) before adding them to the mixer bowl (image 7).

Step 3: Add the chocolate chips or chopped chocolate (image 8) and mix it in (image 9).

Step 4: Portion out the chocolate cookie dough using a scoop (image 10), fitting 8 scoops per pan (image 11). You can use the palms of your hand to smooth out the scoops of cookie dough (image 12) before placing them onto parchment paper-lined half-sheet pans (image 13).

Step 5: Garnish each mound of cookie dough with a few extra mini chocolate chips if you have some (image 14) and bake until the edges are just set (image 15).

Hint: for a cookie with a soft texture, do not overbake them. Let the cookies cool on the baking sheets to firm up before moving them.

Double Chocolate Chip Cookie FAQs

Other Drop Cookies to Try

If you love making chocolate chip cookies and drop cookies, try these other recipes:

If you tried this recipe for chocolate chocolate chip cookies (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

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Chocolate Chocolate Chip Cookies

Here's an easy recipe for chocolate chocolate chip cookies. These chocolate-flavoured chocolate chip cookies are soft, a little chewy and very chocolaty, and you don't have to chill the cookie dough before baking!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 20

Calories 158kcal

Author Janice Lawandi

Equipment

• OXO balloon whisk
• GIR spatula
• ¾ oz scoop
• Sheet pan

Ingredients

• 125 grams bleached all-purpose flour
• 45 grams Cacao Barry extra brute cocoa powder
• 5 mL Diamond Crystal fine kosher salt or 2.5 mL (½ tsp) table salt
• 2.5 mL baking soda
• 115 grams unsalted butter
• 200 grams dark brown sugar
• 1 large egg(s)
• 175 grams dark chocolate chips or chopped dark chocolate, plus a little extra for garnishing before baking

Metric - US

Instructions

• Preheat the oven to 350 °F (175 °C). Line two large half-sheet pans with parchment paper. Set aside.
• In a large bowl, using an electric hand mixer, cream together the butter and the brown sugar until it's very light and fluffy.
• Add the egg and mix well until the mixture is light and fluffy again. Make sure to clean down the sides of the bowl as needed with a big spatula.
• In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda. If there are lumps, use a sifter. The salt may not pass through so dump it into the mixer bowl.
• Pour the whisked dry ingredients into the mixer bowl, and incorporate them either on low or by hand with a big wooden spoon.
• Mix in the chocolate chips. The dough should be thick but sticky.
• Scoop approximately 35 gram portions of the dough, rolling them into balls.
• Place 8 cookies per cookie sheet, being sure to space them apart and stagger them. Gently roll them between the palms of your hands to smooth them and garnish each scoop with a few extra chocolate chips if you have some.
• Bake the cookies one sheet pan at a time until the edges are set (this takes about 12 minutes). Don't overbake the cookies.
• Let the cookies cool completely on the sheet pan while you bake the second pan.
• Store in an airtight container.

Video

Notes

• For the cocoa powder, I used Cacao Barry Extra Brute, a Dutch-processed cocoa powder.
• For the salt, use 5 mL (1 tsp) of Diamond Crystal Fine Kosher salt or 2.5 mL (½ tsp) table salt
• Want to add nuts? Add chopped nuts (like peanuts, pecans or walnuts), but toast them first and replace half the volume of chocolate chips with nuts. If you add the nuts in addition to the full amount of chocolate chips, your cookies may spread less and bake thicker.
• Use a cookie scoop to portion out the cookie dough easily. Then roll each scoop into a smooth ball so that it bakes perfectly. Evenly scooped cookies will bake at the same time, whereas if you portion out dough unevenly, they will not.
• For a gooey chocolate chip cookie, bake them for less time and serve them freshly baked and still warm. For a chewier cookie, let them cool down. For a crisper cookie, bake them for longer.
• If you want your cookies to spread out more, try baking them at a slightly lower temperature, like 325 °F (165 °C) to allow the dough to spread more before setting. For a thicker cookie, bake them at a higher temperature, like 375 °F (190 °C).
• If sealed properly, these cookies will last 3 or 4 days in an airtight container. To help them retain moisture, try adding a brown sugar saver or a slice of white bread. A marshmallow will also work!
• You can freeze the portioned-out cookie dough or even the baked cookies! Bake frozen scoops of cookie dough the same way, just add a couple of minutes to the baking time. Reheat the frozen baked cookies in a moderate-low oven (250–300 ºF) until warm.
• Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature by 25 °F in order to prevent your baked goods from browning too quickly.
•  

Nutrition

Calories: 158kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 153mg | Potassium: 114mg | Fiber: 1g | Sugar: 13g | Vitamin A: 156IU | Vitamin C: 0.04mg | Calcium: 41mg | Iron: 1mg

The post Chocolate Chocolate Chip Cookies appeared first on The Bake School.

Jacques Torres' chocolate chip cookie recipe published in a 2008 in the New York Times is ever-popular. The recipe seems pretty standard, just like most other chocolate chip cookie recipes, a simple list of ingredients and nothing different from most other recipes. And yet, when you start to analyze it, you'll see there's actually more to it. 

What chocolate chip cookies are made of

If you want to make chocolate chip cookies from scratch, you will need the following ingredients:

• butter, preferably unsalted butter because you will add salt to the dough, but if you have salted, it will work. Just adjust the salt in the recipe accordingly, otherwise your cookies may be too salty
• granulated sugar gives these cookies crispy edges
• brown sugar adds molasses flavour to help balance the eggy-flavour. Brown sugar may also lead to a slightly thicker cookie. I prefer dark brown sugar, which has a higher molasses content and more flavour, but light also works here
• large eggs, don't use smaller eggs because your cookie dough may be too dry and your cookies won't spread enough, but don't use extra large eggs because they could cause the cookie dough to puff too much as it bakes, leading to a more cake-y cookie
• all-purpose flour is needed to bind all the ingredients together and give the cookies structure, contributing to the chewiness of the cookies as well. If you don't use enough flour, your cookies may spread too much as they bake
• baking soda is a base (alkaline). You need baking soda for the cookies to spread properly and for fast browning. Do not use baking powder. Read up on baking soda vs baking powder if you are unsure
• salt is really important to balance out the sweet molasses flavour. Don't skip it. I like to use Diamond Crystal fine kosher salt, but table salt will work, though the cookies will be saltier and you may want to halve the salt in that case
• chocolate chips or chunks are essential in this recipe, and use the best you can buy. I prefer dark chocolate with over 50 % cocoa content, but feel free to use what you like!

You can add nuts or dried fruit to this list to customize the recipe further and make your favourite cookie exactly what you want!

The type of flour

One thing that sets the Jacques Torres recipe apart from the rest is that it combines bread flour and cake flour to make the dough, instead of just using all-purpose flour. And though all-purpose flour would be a descent baking substitution for the combination of flours, protein-wise, in terms of starches, it doesn't match up:

• cake flour is higher in starch and lower in protein, and it's a very fine, soft flour, that would add a lighter, cakey texture to cookies
• bread flour is lower in starch but higher in protein, and has a great capacity for absorbing water that is prone to gluten development. By combining the two flours, you can see how they each bring different properties that all-purpose can't.
• all-purpose flour is in between cake and bread flour on the protein scale, at 10–11% protein. It's lower in starch than cake flour.

Most of us tend to store all-purpose flour in our pantries, so use that, but know that you can also try 50/50 mix of bread and cake flour and compare the results, or try alternative flours. I used all-purpose to develop my big fat chewy chocolate chip cookies, but I also tested spelt flour for spelt chocolate chip cookies, or even rye. Depending on the flour you use, you may have to add more to avoid spreading.

Chilling the dough

There's another point in the recipe technique that sets the Jacques Torres chocolate chip cookie recipe apart: chilling the cookie dough for 24–72 hours for the dough prior to baking. This means the recipe takes planning. If you want cookies now, sure this technically would work, but the results won't be the same.

Resting the dough transforms a good old chocolate chip cookie dough into the perfect cookie: crispy, chewy, sweet, salty, chocolaty. The texture of the rested dough is completely different from that of a freshly prepared batch. It's definitely worth the wait. I find it easier to portion out the dough before resting, personally. Better yet, always have a batch of the rested dough on hand, pre-scooped and frozen. 

Then all you have to do is place the scoops on a parchment-lined baking sheet and bake them, when the craving strikes. The baking time varies depending on if your dough is chilled or frozen. Sometimes I prefer letting the dough warm up slightly at room temperature (while the oven preheats) so that the cookies can spread a little as they bake before setting. This way your cookies aren't so squat.

The chocolate: chocolate chips vs grated chocolate

For this recipe, I tested two types of chocolate: whole chocolate chips versus dark chocolate, which was grated into shards in the food processor. The cookies were made from the same batch, split in half prior to adding the chocolate:

• to half the dough, I added dark chocolate chips
• to the other half, the same amount of dark chocolate chips that I had ground up in the food processor

The ground dark chocolate renders the cookie slightly less sweet. I think I might have preferred these to the chocolate chips, especially since 70 % dark chocolate is much less sweet than chocolate chips.

If you grind up chocolate in the food processor to make coarse shards of chocolate and add that to your cookie dough instead of chocolate chips, you can make the ultimate chocolate chip cookies. Grated chocolate might be the best-kept secret to making the best cookies!

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Thick Chewy Chocolate Chip Cookies

Here's a recipe for classic chocolate chip cookies that are super chewy and salty-sweet, including tips for adapting this recipe with different flours (whole wheat, rye, spelt, and even gluten-free flours like oat, corn, and buckwheat).

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Servings 14

Calories 258kcal

Author Janice Lawandi

Equipment

• OXO balloon whisk
• Sheet pan
• GIR spatula
• 1-⅓oz scoop

Ingredients

• 190 grams bleached all-purpose flour
• 5 mL Diamond Crystal fine kosher salt or 2.5 mL (½ tsp) table salt
• 2.5 mL baking soda
• 115 grams unsalted butter
• 150 grams dark brown sugar
• 100 grams granulated sugar
• 1 large egg(s)
• 10 mL pure vanilla extract
• 175 grams dark chocolate (70 % cocoa content) chopped (approximately 250 mL or 1 cup), or 250 mL (1 cup) dark chocolate chips

Metric - US

Instructions

• Preheat the oven to 400 ºF (200 °C). Line two large sheet pans with parchment paper.
• In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
• In a large bowl, using an electric hand mixer, cream together the butter, the granulated sugar, and the brown sugar until it's very light and fluffy.
• Add the egg and the vanilla, and mix well until the mixture is light and fluffy again. Make sure to clean down the sides of the bowl as needed with a big spatula.
• Dump in the whisked dry ingredients, and incorporate them either with the hand mixer on low, or by hand with a big wooden spoon.
• Mix in the chocolate. The dough should be quite thick.
• Scoop approximately 50 gram portions of the dough, rolling them into balls.
• Place 7 cookies per cookie sheet, being sure to space them apart and stagger them.
• Bake the cookies one sheet pan at a time until the edges just begin to brown (this takes about 12 to 14 minutes). You might want to rotate the pan partway through the baking to make sure the cookies brown evenly.
• Let the cookies cool completely on the sheet pan while you bake the second pan.
• Store in an airtight container.

Notes

• This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
• replace the all-purpose flour with:
  • whole wheat flour: 190 grams (1.5 cups) whole wheat flour to make whole wheat chocolate chip cookies—note that at 190 grams (1.5 cups) of whole wheat flour, the cookies spread out more than they would with the same weight of all-purpose, but they are still on the thicker side so I don't think you should add more flour than this.
  • rye flour: 190 grams (1.5 cups) rye flour to make rye chocolate chip cookies (basically replace with the same amount)—any more rye flour makes the cookies too thick and way too chewy, and less rye flour results in a much thinner cookie that spreads out. Also note that chocolate chip cookies made with 100 % rye flour will be quite chewy, even freshly baked.
  • spelt flour: 220 grams–250 grams (1.75 cups to 2 cups) spelt flour to make spelt chocolate chip cookies— at 250 grams of spelt flour, the freshly baked cookies are quite thick, with a crispy light exterior and a gooey interior. Use just slightly less if you prefer you cookies a little more spread out (so 30 grams or ¼ cup less)
  • oat flour: 220 grams–250 grams (1.75 cups to 2 cups) oat flour depending on how thick a cookie you want (note you can also replace the chopped chocolate with raisins to make them gluten-free oat flour raisin cookies )
  • corn flour: 220 grams–250 grams (1.75 cups to 2 cups) corn flour, depending on how thick a cookie you want
  • buckwheat flour: 310 grams (2.5 cups) buckwheat flour to make gluten-free buckwheat chocolate chip cookies—less works, but the cookies spread quite a bit!
• add oats:
  • add 95 grams (1 cup) of rolled oats, along with peanuts and swapping milk chocolate for dark chocolate to make these thick chewy oatmeal cookies with milk chocolate and peanuts
• If you want to add nuts: when you add in the chocolate, also mix in 110 grams (1 cup) chopped nuts like pecans, walnuts, or even peanuts or pistachios.
• If you want to add seeds: when you add in the chocolate, also mix in 110 grams (1 cup) sunflower seeds or pumpkin seeds.
• If you want to add sprinkles: if you want a funfetti chocolate chip cookie or a "birthday cake" style cookie, mix sprinkles in with the cookie dough. I like adding rainbow jimmies to cookie dough.
• If you want to add peanut butter: when you cream the butter with the sugars, you can add 125 grams (½ cup) of all-natural peanut butter because the recipe below is VERY similar to this recipe for classic peanut butter cookies.
• If you want to change the chocolate: I love to make chocolate chip cookies with chopped dark chocolate that is preferably 70 % cocoa and not too sweet, but you can also use milk chocolate, white chocolate, or a combination of the three. Make sure you stick to the same total quantity of chocolate though. Try adding toffee bits, butterscotch chips, or even peanut butter chips for a completely different flavour.
• If you want to replace the chocolate with chopped dried fruit: you can replace the chocolate with raisins, dried cranberries, dried blueberries, dried sour cherries, chopped crystallized ginger, chopped dates, etc. Substitute cup-for-cup, or do a mixture of chocolate and dried fruit. Up to you!
• If you want to add in something crazy: take inspiration from Christina Tosi's Milk Bar compost cookie recipe and her compost pound cake and throw in some salty potato chips, chopped pretzels, coffee grinds!
• If you want to garnish: you can't go wrong with a sprinkle of flaky sea salt which will help balance out the sweetness of the cookie dough.
• Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) to prevent your baked goods from browning too quickly.

Nutrition

Calories: 258kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 199mg | Potassium: 122mg | Fiber: 2g | Sugar: 21g | Vitamin A: 227IU | Calcium: 24mg | Iron: 2mg

The post The best chocolate chip cookie recipe appeared first on The Bake School.

This recipe actually comes from my grandmother. It's one of a few that we return to, again and again, along with this hot milk cake, which we use to make trifle every summer (and this eggnog cranberry trifle for the holidays).

Growing up, my mom always baked from her recipe box. And, while most kids ate store-bought Oreos, we had these homemade chocolate drop cookies. I was really lucky that my mom always baked for us.

These chocolate drop cookies aren't overly chocolaty, but they are just right to me. I grew up eating these cookies, and sometimes my mom would even sneak in a few chocolate chips for an extra hit of chocolate. These cookies are on the cakey side, much like a whoopie pie, which makes sense if you look at the ingredients list.

Growing up, we ate them plain, and we ate them frosted. The coffee frosting is really quite special and changes the cookie completely: this frosting transforms these seemingly simple chocolate cookies into something a little more decadent and fancy.

Other Chocolate Cookies to Try

If you like to bake with chocolate, try these classic chocolate cookie recipes:

• Soft and chewy chocolate sugar cookies
• Chocolate sablés
• Chocolate shortbread cookies

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Chocolate Drop Cookies with Coffee Frosting

These chocolate drop cookies aren’t overly chocolaty, but they are just right to me. I grew up eating these cookies, and sometimes my mom would even sneak in a few chocolate chips for an extra hit of chocolate. These cookies are on the cake-y side, much like a whoopie pie, which makes sense if you look at the ingredients list. Growing up, we ate them plain, and we ate them frosted. The coffee frosting is really quite special and changes the cookie completely: this frosting transforms these seemingly simple chocolate cookies into something a little more decadent and fancy.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 36 cookies

Calories 101kcal

Author Janice Lawandi

Ingredients

Chocolate drop cookies

• 115 grams unsalted butter
• 57 grams dark chocolate (70 % cocoa content)
• 200 grams light brown sugar
• 1 large egg(s)
• 250 grams bleached all-purpose flour
• 5 mL baking powder
• 1.25 mL baking soda
• 125 mL whole milk (3.25 % fat)
• 5 mL pure vanilla extract

Coffee frosting

• 173 grams icing sugar sifted
• 10 mL Cacao Barry extra brute cocoa powder
• 22 grams unsalted butter
• 7.5 mL pure vanilla extract
• 45 mL hot coffee

Metric - US

Instructions

Chocolate drop cookies

• Preheat the oven to 375 °F (190 °C). Prepare 2 baking sheets, lining them with parchment paper.
• Melt the chocolate with the butter on medium in the microwave, stirring every minute or so until they are melted.
• Transfer these to the bowl of an electric mixer fitted with the paddle attachment and add the brown sugar. Beat until smooth, then add the egg, and beat it in. Scrape down the sides of the bowl as needed.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and a pinch of salt.
• Add half the flour mixture, and stir it in on low speed, scraping down the bowl as needed, then add the milk and vanilla, and stir it in, and finish the dough by stirring in the last of the flour mix. Let stand for 10 minutes to set (especially important if the butter/chocolate mix was very warm).
• Scoop the cookies onto the parchment-lined sheets, spacing them about an inch apart.
• Bake the cookies for about 10 to 12 minutes. They will be puffy like whoopie pies.
• Let cool a couple minutes in the pan on a rack before transferring to a wire rack to cool. Repeat the scooping and baking with the remaining dough.

Coffee frosting

• When all the cookies are baked and cooled, make the frosting. Sift together the icing sugar and cocoa powder into a medium bowl, then stir in the butter, working it in if you can. The mixture will be crumbly and dry.
• Add in the vanilla and hot coffee and whisk them in. The frosting should have the consistency of a glaze.
• Top each cookie with a generous dollop of frosting, spreading it with a small offset spatula. Let the frosting harden before storing.

Notes

• For the dark chocolate, I like to bake with Cacao Barry chocolate
• For the cocoa powder, I like to use the Extra Brute cocoa from Cacao Barry available on Amazon.

Nutrition

Calories: 101kcal

The post Chocolate drop cookies with coffee frosting appeared first on The Bake School.