I created this chocolate chip recipe for my daughter awhile ago and had completely forgot about it until recently when the ONE and only friend I had shared it with (I’m a recipe hoarder…I can’t help it!), said she had made them with her kids. So of course I immediately dug it out and got to work on making some.
I had actually forgot how GOOD these cookies are and why I gave them the title of Avery’s “favorite”….because they are addictive and you seriously can NOT eat just one! They’re soft, chewy and have a perfectly rich, buttery, slightly sweet flavor with ZERO butter or refined sugar and to top it off they are vegan with a little help from aquafaba (check out my first time using it here!)! Win-win-win!
I’m completely ashamed to say that are little family of four polished off all 16 of these in about 3 days! Thankfully they are “healthy” as cookies go and will be an every now and then treat from now on! As they should be. 😉
½ c. Palm Oil Shortening (I used Nutiva which is a blend of palm oils and coconut oil)
⅓ c. plus 1 T. Xylitol
⅓ c. plus 1 T. Agave
3 T. Aquafaba (chia/flax egg or normal egg would work also)
2 t. Pure Vanilla Extract
1⅓ c. Sprouted Spelt Flour
¼ c. Ground Flaxseed
¾ t. Baking Soda
¼ t. Sea Salt
¼ c. Thick Rolled Oats
½ c. Chocolate Dream Semi-Sweet Chocolate Chips
Preheat the oven to 350 degrees. Line two large baking pans with parchment paper.
In the bowl of an electric mixer, cream together the shortening, xylitol and agave on medium speed until light and fluffy. Turn mixer to low and add aquafaba and vanilla. Whisk together all the dry ingredients in a small bowl and slowly add to the wet ingredients until thoroughly incorporated. Mix in chocolate chips.
Scoop dough into 1½" balls and place 2 inches apart on the baking sheets. Bake for 7-9 minutes, rotating pans and switching racks halfway through. Allow to cool on pans for about 5 minutes and then move to a cooling rack to cool completely. Store in an airtight container.
The title of this recipe does not lie. These truly are THE BEST chocolate chip cookie bars I have ever had! My friend made these for a New Year’s Eve party and I became obsessed with them and had to make them! They are the thickest, softest, chewiest, most delicious cookie bar! And easy peasy, like 30 minutes start to finish. Love that!
I almost like them as much as my super yummy Sugar Cookie Bars..almost. I’m still a sucker for frosting on a cookie. Which just gave me the idea that putting buttercream on these bad boys might make them the most insanely delicious thing I’ve ever tasted. Hmmm I’m gonna go try that out right now…
1 c. Semi-Sweet Chocolate Chips, plus more for sprinkling on top
1 c. Bittersweet Chocolate Chips, plus more for sprinkling on top
Preheat oven to 350 degrees. Grease or spray a 9x13 pan with non-stick cooking spray.
In the bowl of an electric mixer on medium speed, cream butter, sugars and vanilla until thoroughly incorporated, about 3 minutes. Add in eggs at low speed.
Whisk together flour, salt and baking soda. Add gradually to butter mixture at low speed until fully incorporated. Add in chocolate chips at low speed.
Spread evenly in pan and sprinkle with remaining chocolate chips. Bake for 20-25 minutes (mine took about 25) until a tester inserted in the middle comes out clean. Cool completely and cut into squares.
I have always wanted to make a cookie in a cast-iron skillet and this past Mother’s Day I finally had my chance. I’ve seen a lot of recipes for them and they always looks so absolutely thick and chewy and decadent and warm and gooey and… Well, you get the idea, I could go on and on with the descriptive words here. But I won’t. They practically beg to be eaten straight from the pan with a huge scoop of homemade ice cream on top. We were a bit more civilized when I made it for my husband’s family and managed to eat it properly, in our own individual bowls. 😉
I have to say that I LOVED this cookie. To me, it was everything a chocolate chip cookie should be–slightly chewy but still soft with a tiny but of crisp to the very outer edge. It was a little richer than your typical chocolate chip cookie due to the brown sugar and bittersweet chocolate chips. We topped ours with homemade vanilla bean ice cream, hot fudge, whipped cream, toasted coconut, sprinkles and a cherry, of course! It was the perfect treat after dinner and would actually make a GREAT Father’s Day dessert. I don’t know a dad who wouldn’t love this cookie. Or anyone for that matter!
1 c. Ghirardelli 60% Bittersweet Chocolate Chips (or semi-sweet, etc)
Preheat oven to 350 degrees. Melt butter in an 8-inch cast iron skillet over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
Crack an egg onto the butter and sugar mixture and use a fork to whisk it into the mixture. Place flour baking soda and salt on top and carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chips. Place in the oven for 20-25 minutes (mine took 25) or until starting to turn golden on the top and around the edges, but still soft in the center. Serve warm with vanilla ice cream.
I think it has finally happened. I may have found the PERFECT chocolate chip cookie. I’ve searched high and low and my journey may be over! I’ve always struggled to find the ideal chocolate chips cookie which in my mind is thick, soft and slightly chewy. This N.Y. Times Chocolate Chip Cookie was good, but a little flat for my preference and didn’t quite hit the mark. Then, I saw this recipe by Sally’s Baking Addiction and had to give it a try. I had made her Soft Baked Monster Cookies which were PHENOMENAL so I had full confidence she knew what she was doing when it came to cookies and was excited to try her recipe. And I was NOT disappointed. Seriously, the perfect thickness and so soft and chewy at the same time. Amazing. I was SO happy, I think my search for the perfect chocolate chip cookie is over!
1 c. Bittersweet Chocolate Chips (I used Ghirardelli)
½ c. Semi-Sweet Chocolate Chips
Preheat oven to 350 degrees and line two large baking sheets with parchment paper.
In the bowl of an electric mixer, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips.
Roll dough into 1½" balls with the palms of your hands and place about two inches apart on cookie sheet. Bake for 8-9 minutes (I did 4 minutes, rotated pans and switched racks and did 5 more minutes) until barely golden brown around the edges. Let cool for 2 minutes on cookie sheets and transfer to a cooling rack and let cool completely.
So awhile back I made something that consisted of cookie dough, Oreos and brownies and put it in a muffin tin and baked it. It had no name and still doesn’t! Little did I realize that someone had already done these brownie/bar thingies (of course) and had named them Slutty Brownies. Scandalous! But totally appropriate. These brownie/bars are amazingly rich, amazingly good and amazingly sinful. Don’t think about the calories…it’s worth it. I decided to revamp my original recipe and do them in a pan, which quite frankly makes a lot more sense than doing them individually in a muffin tin. Duh.
Now are you ready for the really good part? I covered them in PEANUT BUTTER FROSTING. I mean we just went from slutty to total whore (excuse my language). Who doesn’t love brownies, Oreos, chocolate chip cookies and peanut butter frosting?? And altogether in one dessert?! Divine. And rich. Yes, milk is a must for this one.
P.S. If you want to save a little time on these bars, you could make both the cookie dough and the frosting ahead of time and just keep it refrigerated until ready to use! Or you could even use a cookie and brownie MIX. I highly recommend the Ghirardelli Double Fudge Brownies!
Preheat oven to 350 degrees. Grease a 9x13 baking pan.
For the Cookie Layer
In a mixer, cream the sugars, butter and shortening until fluffy. Add egg, then vanilla. Whisk together the dry ingredients in a medium bowl and add to wet ingredients. Stir in chocolate chips. Press evenly into the pan. Layer with Oreos.
For the Brownie Layer
In a medium bowl, whisk together the flour, salt and cocoa powder. Set aside.
Put the chocolate, butter and instant coffee granules into a medium bowl and melt in the microwave at 20 second intervals, stirring between each time until completely melted and smooth. Add sugars and whisk until completely combined. Let cool to room temperature.
Add 2 of the eggs and whisk until combined. Add the remaining egg and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or the brownies will be cakey.
Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate. Pour the batter over the Oreos.
Bake for 45 minutes or until a tester inserted in the middle comes out clean. Let cool completely on a wire rack and frost with Peanut Butter Frosting.
For the Peanut Butter Frosting
In an electric mixer, beat the butter and peanut butter until smooth. Beat in one cup of the powdered sugar. Beat in half of the heavy whipping cream. Beat in the remaining powdered sugar and heavy whipping cream. Beat in vanilla. Spread over cooled brownie bars.
I have finally made a cookie recipe that I LOVE and it is as close to a perfect cookie as I will probably ever get. I always struggle with cookies. Not all cookies, just the most basic cookie ever--chocolate chip! For some reason I have never found the perfect recipe for a chewy, thick chocolate chip cookie, like one you'd find in a bakery. And I've tried many. MANY. That's not to say I don't have some absolutely fantastic chocolate chip cookie recipes, I just haven't found one in my mind that is the best.
Anywho, this isn't quite a typical chocolate chip cookie but let me tell you I might just give up my search after making this one. It is literally the thickest, chewiest, most delicious cookies I have ever made and maybe ever had...EVER! Yeah, I'm pretty excited about it. I took a really basic recipe for oatmeal butterscotch cookies and made some changes to it that I hoped would make it beyond awesome. And much to my delight, it did. Seriously, this cookie is out of this world. Let me know if you agree!
Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
In a large pan over medium heat, brown the butter. This will take about 8 minutes for the butter to melt and turn golden brown. Remove from heat and combine the sugars and butter in the bowl of an electric mixer and beat until thoroughly combined. Add the eggs and egg yolk, one at a time, beating well after each addition. Add vanilla.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon and oats. Add to the wet ingredients and mix just until combined. Stir in butterscotch chips.
Roll mixture into 2" balls and place on baking sheets two inches apart. Bake for 14 minutes, rotating pans and switching racks halfway through. Cool on pan for 2 minutes and then transer to a wire rack and let cool completely.
I struggle with some recipes…in particular, bread puddings and crockpot cakes. Why?? Because they are so darn hard to photograph! It’s a crying shame that a couple of the most delicious types of desserts (especially bread pudding) just look plain ugly in photos. Delicious? Yes. Photogenic?? No. So hopefully I can convince you to make this crockpot cake based on my simple review of this recipe!
To say this cake is AWESOME is an understatement…it’s actually FREAKIN AWESOME. I was making a dessert for a family get-together and was a little stumped because I knew everyone wanted something majorly chocolate but I didn’t want to just do a chocolate layer cake or cupcakes. And then out of nowhere I remembered this Rocky Road Crockpot cake that one of my former co-worker’s had brought to work for a party and how absolutely, incredibly amazing it was. So I thought why not swap out the nuts for cookies and voila! Cookie Monster Crockpot Cake! If you like chocolate, cake, gooey marshmallows, chocolate chip cookies and Oreos, you may like and possibly even love this dessert. Oh and do I even have to mention the vanilla ice cream?? That’s kind of a no-brainer.
2 c. Chocolate Chip Cookie Pieces (I used Keebler Elf Soft and Chewy)
1 c. Bittersweet or Semi-Sweet Chocolate Chips
2 c. Miniature Marshmallows
Vanilla Ice Cream (optional)
Lightly grease a 4-qt slow cooker or spray with cooking spray.
In the bowl of an electric mixer, beat cake mix, next 5 ingredients and 1¼ c. milk at medium speed for 2 minutes, stopping to scrape down the sides of the bowl as needed. Pour batter into slow cooker.
Cook remaining 2 cups milk in a small saucepan over medium heat, stirring often, 5-8 minutes or until bubbles appear (do not boil); remove from heat.
Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Place a towel over the slow cooker and place lid on top (this prevents condensation from dripping into the cake). Cook on LOW for 3½ hours. Meanwhile, mix chocolate chip cookies, Oreos, mini marshmallows and chocolate chips together in a large bowl.
Turn off slow cooker or onto low if yours has that setting. Sprinkle with the cookie, marshmallow and chocolate chip mixture and let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes and serve with ice cream, if desired.
I don’t know what rock I’ve been living under but apparently there was a chocolate chip cookie recipe in the New York Times a few years ago that everybody went crazy over. Who knew? So I finally got around to trying the famous recipe to see what all the hype was about. These cookies are interesting because they call for two different kinds of flours, cake flour and bread flour. Cake flour produces a very tender baked good and bread flour is used for more of a chewy factor. The recipe also called for sea salt sprinkled on top but I omitted that…just didn’t really appeal to me. The cookies are supposed to be huge but I scaled mine down a bit just to make them go further. And finally, the dough has to sit in the fridge for 24-36 hours. I only was able to do 30 hours but I’ve read that the longer, the better.
The cookie was really good. To be honest, it reminded me alot of my favorite chocolate chip cookie recipe that is a regular in my baking rotation. I think I’ll most likely make them again and follow the recipe exactly as written just to see if it makes any difference (you can see the original recipe here). Enjoy!
1 c. each Bittersweet and Semi-Sweet Chocolate Chips (I prefer Ghirardelli)
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add egg, mixing well. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir in bittersweet and semi-sweet chocolate chips. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheets with parchment paper. Set aside.
The dough will be quite stiff (I had to use a knife to break mine up). Break off a piece about 1½ in. and use your hands to form a ball. Place on baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Bake for 10 minutes, rotating and transferring the pans to different racks halfway through. Let cool on baking sheets for 2 minutes, then cool completely on a wire rack. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.