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Posts Tagged ‘chocolate chips’

Brown Butter Chocolate Chip Cookies

Posted in Cookies, Desserts, tagged , , , , on May 9, 2013 | Leave a Comment »

Brown Butter Chocolate Chip Cookies~ Kristine's Kitchen

The other day after lunch I had a serious cookie craving. So although I had a to-do list a mile long, I used some of the precious minutes of the kids’ afternoon naptime to bake these cookies. Like me, you were probably caught by the words “brown butter” in the title of these cookies. These are pretty much your basic chocolate chip cookie, but with a more complex flavor thanks to the brown butter. If you’re careful not to overbake them, the cookies will be soft and chewy with just a little crispness around the edges.

I was almost hesitant to post these, because I’ve already shared a number of favorite chocolate chip cookie recipes with you. But then I thought, can you ever have too many kinds of chocolate chip cookies? I think you’ll agree with me that no, you cannot, and I’m happy to add these to my growing list.

Brown Butter Chocolate Chip Cookies

Printable Recipe

Note: Be sure to plan ahead, because you’ll need to melt and brown the butter and then chill it just enough so that it will firm up again (but still be soft). This will take between 1-2 hours.

Makes about 3 dozen cookies

Ingredients:

  • 1 cup (236 grams) unsalted butter
  • 1 cup (215 grams) light brown sugar
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 ½ cups (300 grams) all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 ½ cups (300 grams) semi-sweet chocolate chips

Directions:

  1. In a medium saucepan over low heat, melt the butter. Once melted, continue to cook, stirring frequently, until it turns golden brown. Watch it closely so that it doesn’t burn. When the butter is golden brown and small flecks speckle the butter, remove it from the heat and pour it into the bowl of a stand mixer. Place the butter in the fridge until it becomes solid, but is still somewhat soft.
  2. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
  3. Using a stand mixer fitted with the paddle attachment, beat the brown butter, brown sugar, and granulated sugar on medium high speed until light and creamy, about 4 minutes. Add the eggs, one at a time, mixing after each. Mix in the vanilla extract.
  4. In a medium bowl, combine the flour, baking soda, and salt. Add the flour mixture to the wet ingredients and mix until just combined. Mix in the chocolate chips.
  5. Spoon tablespoons of the dough onto the prepared baking sheet, leaving about 2 inches between each. Bake until just golden, 8 to 10 minutes. Let cool for 5 minutes on the baking sheet and then remove to a wire rack to cool completely.

Source: Slightly adapted from Completely Delicious.

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Chewy Chocolate Chip Cookies

Posted in Cookies, Desserts, tagged , , , , on November 6, 2012 | 1 Comment »

Things have been crazy busy around here! Nothing out of the ordinary has been going on, but between the kids, work, laundry, cooking, dishes, and other miscellaneous things, I haven’t had a free second to write up recipes to share with you. Right now the kids are in bed and I have a few minutes before I need to get to sleep myself, so rather than doing one of the million other things I could (should) be doing, I’m taking a few minutes to share these delicious cookies with you.

I made these chewy chocolate chip cookies for the first time a few weeks ago, and have made them at least one other time since then. This recipe quickly became a new favorite. The secret ingredient? Cornstarch. At first, I wasn’t so sure about adding cornstarch to cookies, but once I tried it I was hooked. The cookies are chewy and super tasty, and it’s impossible to stop at just one. I like to make these cookies on the smaller side so I don’t have to. :)

Chewy Chocolate Chip Cookies

Printable Recipe

Makes about 3 dozen

Ingredients:

  • 3/4 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • 2 cups all purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup bittersweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and mix to combine.
  3. In a medium bowl combine flour, cornstarch, baking soda, and salt. Mix into the wet ingredients until just combined. Stir in chocolate chips.
  4. Using a cookie scoop or tablespoon, drop dough onto parchment-lined baking sheets. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do not cook longer than 10 minutes.)
  5. Let cookies cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely.

Source: Apple a Day, barely adapted from Anna Olson, Food Network Canada

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Double Cookie Dough Ice Cream

Posted in Desserts, Ice Creams, Sorbets, and Frozen Yogurts, tagged , , on December 3, 2011 | 5 Comments »

Double Cookie Dough Ice Cream

I’ve never been one of those people who is crazy about cookie dough ice cream. In fact, I don’t think I’ve ever bought cookie dough ice cream or ordered it when going out for ice cream. But when Annie posted this Double Cookie Dough Ice Cream I was intrigued. Not only does it have chunks of cookie dough throughout, the ice cream base is also cookie dough flavored.

I actually made this ice cream quite a while ago during the summer, but haven’t gotten around to posting it until now. Other recipes just kept pushing it further down on the posting list. That has nothing to do with how good this ice cream is, however. Between the rich cookie dough flavored ice cream, the chocolate chips, and the cookie dough chunks, this ice cream is super indulgent and delicious.

One year ago:  Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

Double Cookie Dough Ice Cream

Printable Recipe

Ingredients:

For the cookie dough:

  • 5 tbsp. salted butter, melted (or unsalted butter plus 1/4 tsp. salt)
  • 1/3 cup packed light brown sugar
  • 1/4 cup flour
  • 1/2 tsp. vanilla extract
  • 1/2 cup mini chocolate chips

For the ice cream:

  • 3 tbsp. unsalted butter
  • 2 cups heavy cream
  • 2/3 cup dark brown sugar
  • 4 large egg yolks
  • Pinch of coarse salt
  • 2 tsp. vanilla extract
  • 1 1/2 cups whole milk
  • 1 cup chocolate chips (semisweet or bittersweet)

Directions:

  1. To make the cookie dough, stir together the butter and sugar in a mixing bowl until smooth. Mix in the flour, then the vanilla and chocolate chips. Form the dough into a disk, wrap in plastic wrap, and refrigerate until firm.
  2. To make the ice cream, melt the butter in a medium saucepan over medium-high heat. Continue heating, stirring often, until the butter is a deep golden brown color, being careful not to burn it. Whisk in the heavy cream and heat until simmering. Meanwhile, in a medium bowl, whisk together the brown sugar and egg yolks until pale and fluffy. Once the cream mixture is warm, add a small amount to the bowl with the egg yolks, whisking constantly. Slowly whisk in the rest of the cream. Mix in the salt. Return the egg-cream mixture to the saucepan and heat until just slightly thickened, and the temperature reads 170-175 degrees F on an instant-read thermometer. Immediately remove the mixture from the heat and pour through a fine mesh sieve into a bowl. Stir in the vanilla extract and the whole milk. Cover and chill thoroughly in the refrigerator.
  3. Once the mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions. Chop the disk of cookie dough into small chunks. As soon as the mixture is done churning, transfer to a bowl or airtight container, folding in the chocolate chips and the chunks of cookie dough. Store in the freezer until firm.

Recipe from Annie’s Eats; ice cream recipe adapted from Joy the Baker and cookie dough recipe originally from The Perfect Scoop by David Lebovitz.

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Chocolate Chip Cookie Dough Cheesecake Bars

Posted in Bar Desserts, Cheesecake, Desserts, tagged , , , on June 15, 2011 | 3 Comments »

Chocolate Chip Cookie Dough Cheesecake Bars

If you ask me, it’s hard to find a dessert more irresistible than a cheesecake bar. First, there’s the cheesecake. I know some people don’t care for cheesecake, but if you’re a cheesecake lover, then making it in bar form is far quicker, easier, and more foolproof than baking a regular cheesecake.

Second, cheesecake bars are so adaptable: you can make them with fruit (like these Lemon Blueberry Cheesecake Bars), with chocolate and caramel (these Dulce de Leche Cheesecake Bars are amazing), with brownie batter swirled in (as in these Cheesecake-Swirled Brownies)… as you can see I really have a weakness for cheesecake bars!

So you can imagine that it didn’t take me long to decide to make these cookie dough cheesecake bars. In fact, I had another baking project planned the day I made these, but when I opened my Google Reader that morning and saw these treats posted, my baking plans immediately changed.

These bars have a graham cracker crust, which is topped with a layer of cheesecake, and then pieces of chocolate chip cookie dough. How can you go wrong with a combination like that?

One year ago: Zucchini Sub Sandwiches

Chocolate Chip Cookie Dough Cheesecake Bars

Printable Recipe

Makes 12 bars

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted

For the Cookie Dough:

  • 5 tablespoons unsalted butter, room temperature
  • 1/3 cup packed light brown sugar
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3/4 cup flour
  • 1 cup chocolate chips

For the Cheesecake:

  • 10 oz. cream cheese, room temperature
  • 1/4 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract

Directions:

  1. Preheat the oven to 325 degrees F. Line an 8 inch square baking pan with parchment paper or foil, allowing a little overhang, and spray with nonstick cooking spray. Set aside.
  2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Maintain oven temperature.
  3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt, and vanilla until smooth and thoroughly combined, about 1 minute. Mix in flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough. You will cover most of the cheesecake batter.
  5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move pan to a cooling rack and allow to cool completely.
  6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature.

Recipe from My Baking Addiction, originally adapted from The Essential Chocolate Chip Cookbook

 

 

Linked to Sweets for a Saturday

 

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Peanut Butter Chocolate Chip Muffins

Posted in Breakfast, Muffins, Scones, and other Pastries, tagged , , on May 27, 2011 | 2 Comments »

Peanut Butter Chocolate Chip Muffins

The other morning I was in the mood to bake some muffins. Most recently I’d made blueberry muffins, and had just finished off the last of the batch from the freezer. I decided to go with a non-berry variety this time, and these peanut butter chocolate chip muffins sounded like just what I was looking for.

I’m very happy with the way these muffins turned out. They are soft on the inside, have a subtle peanut butter flavor, and are studded with chocolate chips. Although they sound a little indulgent for breakfast, they are not overly sweet. Paired with a glass of milk and a piece of fruit they make a fairly balanced breakfast.

Peanut Butter Chocolate Chip Muffins

Printable Recipe

Makes about 12 muffins. (My batch made 14.)

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2/3 cup brown sugar
  • 6 tbsp. butter, melted and cooled
  • 1/2 cup peanut butter
  • 2 large eggs
  • 1 cup milk
  • 3/4 cup chocolate chips

Directions:

  1. Preheat oven to 375 degrees. Line a muffin pan with 12 paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and brown sugar. Set aside.
  3. In a large bowl, whisk together the melted butter, peanut butter, eggs, and milk until smooth. Add in the flour mixture and stir until just combined. (Be very careful not to overmix.) Stir in chocolate chips, again being careful not to overmix the batter. Divide batter evenly between the prepared muffin tins, filling each to the top.
  4. Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan and then remove to a wire rack to cool completely.

Recipe from Annie’s Eats, originally adapted from Baking Bites

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Banana Espresso Chocolate Chip Muffins

Posted in Breakfast, Muffins, Scones, and other Pastries, tagged , , , , on April 22, 2011 | 1 Comment »

Banana Espresso Chocolate Chip Muffins

Lately Julia and I have been sharing a banana as part of our breakfast most mornings. Until strawberries, blueberries, and other summer fruits are more reliably in season, bananas are an easy way to add some fruit into our morning meal. Since we’ve been eating so many bananas, I haven’t ended up with many over-ripe ones lately. When I saw that there were a few extra bananas ripening in our fruit bowl a few weeks ago, I made sure that no one ate them so that I could incorporate them into my baking. I wanted to try something new, and when I came across this recipe that combined bananas with espresso and chocolate chips, my choice was easy.

These muffins fill your kitchen with an amazing aroma as they bake in the oven. In addition to the obvious flavors of banana, chocolate, and coffee, the muffins have a rich brown sugar flavor that I really enjoyed. When I was melting the butter for the muffins, I forgot about it for a few minutes and it had started to boil. I’m wondering if maybe that contributed to the brown sugar flavor- browned butter/brown sugar- those flavors are similar, right? Or maybe not, but either way, these muffins are delicious. They make a great decadent breakfast treat, or a sweet afternoon snack.

Banana Espresso Chocolate Chip Muffins

Printable Recipe

Makes 12 muffins

Ingredients:

  • 1 1/2 cups mashed, very ripe bananas (about 3-4 bananas)
  • 1/2 cup sugar
  • 1/4 cup firmly packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup whole milk (I used 2%)
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon instant espresso powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup semisweet chocolate chips

Directions:

  1. Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray (or use paper liners).
  2. In a medium bowl, stir together the bananas, sugars, butter, milk, and egg. In another bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.
  3. Fill each muffin cup about 3/4 full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Cool the muffins in the pan on a wire rack for 15 minutes. Then remove the muffins from the pan and let them finish cooling on the wire rack. Muffins can be stored in an airtight container for up to 2 days.

Recipe from Baked: New Frontiers in Baking via Smells Like Home

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Chewy, Chunky Blondies

Posted in Bar Desserts, Cookies, Desserts, tagged , , , on November 29, 2010 | 2 Comments »

Chewy, Chunky Blondies

This recipe has been on my want-to-bake list for a while now, and I’m so happy that I finally got around to making some of these blondies (except for the fact that I’ve been eating way too many of them!). These were the second batch of blondies that I’ve ever baked, the first being Snickerdoodle Blondies. As the name suggests, Chewy, Chunky Blondies are both chewy and full of mix-ins: chocolate chips, butterscotch chips, and walnuts (I left out the coconut that the recipe calls for). Of course, if you prefer other mix-ins, it would be easy to substitute your favorites- white chocolate chips, peanut butter chips, toffee bits, pecans, peanuts, etc.

I made these for dessert for a family get-together, and they were delicious served with some coffee ice cream. If you end up with leftover blondies, I suggest storing them in the freezer. They’ll keep much better in there than at room temperature and are perfect after a few minutes of defrosting on the counter.

Chewy, Chunky Blondies

Makes 32 blondies

Ingredients:

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 1/2 cups (packed) light brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 6 ounces bittersweet or semisweet chocolate chips
  • 1 cup butterscotch chips
  • 1 cup coarsely chopped walnuts

Directions:

  1. Center a rack in the oven and preheat the oven to 325 degrees F. Spray a 9 x 13-inch baking pan with cooking spray and put it on a baking sheet.
  2. Whisk together the flour, baking powder, baking soda, and salt.
  3. Working with a stand mixer, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla. With the mixer on low speed, beat in the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chocolate chips, butterscotch chips, and nuts. Scrape the batter into the prepared pan and use the spatula to even the top as best you can.
  4. Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool completely before cutting into 32 bars.

Recipe adapted from Baking: From my Home to Yours, by Dorie Greenspan

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Chocolate Chip Banana Spice Muffins

Posted in Breakfast, Muffins, Scones, and other Pastries, tagged , , , , , on November 6, 2010 | 2 Comments »

Chocolate Chip Banana Spice Muffins

Whenever I end up with some very ripe bananas in my fruit bowl, I usually bake some banana bread or chocolate banana bread. This time, I decided to try these Chocolate Chip Banana Spice Muffins instead. I normally wouldn’t think of adding spices to a chocolate and banana combination, but I really liked how the banana, chocolate and spices tasted together in these muffins. I baked my muffins with over-sized Ghirardelli bittersweet chocolate chips, but I think they would also be really good with mini chocolate chips. Chocolate Chip Banana Spice Muffins are super-easy and fast to whip up (I made mine after dinner on a work-night) and are just right for a morning or afternoon snack.

Chocolate Chip Banana Spice Muffins

Makes 12 muffins

Ingredients:

  • 1 3/4 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1/2 cup mashed bananas
  • 1/2 cup milk
  • 2 Tbsp vegetable oil
  • 2 ounces chocolate chips

Directions:

  1. Preheat oven to 350 degrees F. Grease a muffin pan or line with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, cinnamon, and brown sugar. In another medium bowl, combine the egg, mashed banana, milk, and vegetable oil. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.
  3. Spoon the batter into the prepared muffin pan, filling each one about 3/4 full. Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in pan on a rack for 10 minutes; remove muffins from pan and cool completely on rack.

Recipe slightly adapted from Sugarcrafter

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Brown Sugar and Chocolate Chip Cake with Maple-Espresso Glaze

Posted in Cakes & Cupcakes, Desserts, tagged , , , , , on October 18, 2010 | Leave a Comment »

Brown Sugar and Chocolate Chip Cake with Maple-Espresso Glaze

Yesterday we had our first real fall weather of the season. There was a chill in the air, and it drizzled on and off throughout the day. I was so happy to enjoy some fall weather, and it put me in a baking mood. This cake reminds me of fall because of its brown sugar and maple flavors. Also, something about serving a homemade cake for dessert feels like autumn to me- comforting and warm.

The maple-espresso glaze makes this cake. It adds an extra layer of sweetness and the maple and espresso flavors are wonderful. I was hoping for a little more maple flavor in the cake itself, so next time I think I’ll increase the amount of maple extract to 1 1/2 teaspoons to see if that helps. Be careful not to over-bake the cake to help it stay moist. In the glaze, I substituted half and half for the whipping cream because that’s what I had on hand, and it worked just fine.

Brown Sugar and Chocolate Chip Cake with Maple-Espresso Glaze

12 Servings

Cake Ingredients:

  • Nonstick cooking spray
  • 10 ounces semisweet chocolate chips
  • 3 cups all purpose flour, divided
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups (packed) golden brown sugar
  • 2 1/2 teaspoons vanilla extract
  • 1 teaspoon maple extract
  • 4 large eggs
  • 1 cup buttermilk

Glaze Ingredients:

  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons (or more) whipping cream or half n half
  • 1 1/2 teaspoons instant espresso powder

For the Cake:

  1. Preheat the oven to 325 degrees F. Butter a 12-cup Bundt pan. Spray pan generously with cooking spray. Dust pan lightly with flour.
  2. Mix chocolate chips and 2 tablespoons flour in a medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl.
  3. Using electric mixer, beat butter and brown sugar in a large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition.
  4. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
  5. Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 45-60 minutes (be careful not to overbake). Cool cake in pan on rack for 30 minutes. Invert cake onto rack and cool completely.

For the Glaze:

Combine powdered sugar, maple syrup, 2 tablespoons cream or half n half, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze hardens, about 1 hour.

Recipe slightly adapted from Bon Appetit, October 2007

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Peanut Butter Oatmeal Chocolate Chip Cookies

Posted in Cookies, Desserts, tagged , , , , , on September 8, 2010 | 8 Comments »

Peanut Butter Oatmeal Chocolate Chip Cookies

*Post updated 8/20/11 to include new photos and printable recipe.

This recipe combines three favorite types of cookies into one. If you like peanut butter cookies, oatmeal cookies, and chocolate chip cookies, then you will love Peanut Butter Oatmeal Chocolate Chip Cookies! I’ve made peanut butter chocolate chip cookies before, but really like the addition of oats in this recipe. It gives the cookies a bit more texture and helps them to maintain their thickness while baking.

I love how these cookies baked up puffy and thick (I hate it when my cookies turn out flat!). There are a few tips that I always follow when baking cookies, in an attempt to prevent flatness. I added an extra tablespoon or so of flour to this dough, and chilled the dough for a few hours before baking. I also have found that recipes containing oatmeal tend to produce thicker cookies, so I think the oats in this recipe helped too.

These cookies are soft and tender with just the right amount of peanut butter flavor. If you’re in the mood to bake some cookies, I recommend that you try this recipe. I’m happy to have found it to add to my regular cookie baking rotation!

Peanut Butter Oatmeal Chocolate Chip Cookies

Printable Recipe

Makes about 16 cookies

Ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup rolled oats
  • 1 cup chocolate chips (I used bittersweet, or dark, chocolate chips)

Directions:

  1. Whisk together the flour, baking soda, and salt; set aside.
  2. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
  3. If desired, you may refrigerate the dough for at least 2 hours, but no more than 36 hours.
  4. A few minutes before you are ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  5. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden and just set in the center. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Recipe adapted from Brown Eyed Baker

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