Tag Archives: chocolate chip cookie

Brookies – A Perfect Marriage Of Two Amazing Desserts

30 May

The other day I was just dying for some cookies. But, I was also really in the mood for a brownie – dilemma, right? WRONG – enter – the BROOKIE. If you have never heard of it before, the brookie is a brownie/cookie bar that basically gives you the best of both worlds (both the cookie and brownie worlds that is!)

So I set to baking right away:

(Recipe courtesy of Debbie Net)
Brownie Layer:
1/2 cup butter, melted
1 cup sugar
1 tsp vanilla extract
2 eggs
1/3 cup cocoa powder
1/2 cup all-purpose flour
1/4 tsp baking powder
1/8 tsp salt

Cookie Layer:
1/2 cup butter, softened
1/2 cup light brown sugar
1/4 cup sugar
1/2 tsp vanilla exract
1 egg
1-1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips

-Preheat oven to 350° F. Grease a 9″ x 13″ baking pan.

Brownie Layer:
-In a small bowl, whisk together 1/2 cup flour, 1/4 tsp baking powder, and 1/8 tsp salt; set aside.
-In a large bowl, combine 1/2 cup melted butter, 1 cup white sugar, and 1 teaspoon of vanilla extract; stir mixture until it is well combined. Add 2 eggs and beat well. Stir in the cocoa powder until it is well combined. Add the flour mixture, stirring well until all ingredients are thoroughly combined. Pour the brownie batter into the prepared pan.

Cookie Layer:
-In a medium bowl, whisk together 1-1/4 cups flour, 1/2 tsp baking soda, and 1/2 tsp salt; set aside.
-In a large bowl, beat together 1/2 cup softened butter, the light brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla extract; continue beating until mixture is creamy. Add 1 egg; beat about 2 more minutes until the mixture is light and creamy.
-Gradually stir the flour mixture into the butter mixture until the dough is combined. Stir in the chocolate chips and chopped nuts. Carefully spread the cookie dough over the brownie layer in the baking pan.
-Bake in the preheated oven, about 20 to 25 minutes, or until a wooden toothpick inserted into the center of the brookies comes out clean. Cool completely; cut into bars.

I love recipes where I have everything in my pantry already, and luckily this one fit the bill! I threw them together and in no time I was enjoying these warm from the oven!

They turned out great, the only thing I wish is that the brownie flavor came out a little more, it sort of gets overpowered by the cookie portion, but otherwise these were great!

“Big Ass Chocolate Chip Cookies” For My Man’s Birthday

25 Jan

When I asked my husband what he might want for his birthday cake this year, I expected the usual – something chocolate, maybe with the inclusion of raspberry or beer (or both!) – but he surprised me by saying “I want big ass chocolate chip cookies to make ice cream sandwiches with”. Well, easy enough! Not exactly a traditional birthday cake, but it’s nice to mix it up sometimes!

I knew I could go with a traditional chocolate chip cookie recipe, but I wanted to try one that was specifically designed with “bigger is better” in mind – so I did a bit of searching and came across these Best Big Fat and Chewy Chocolate Chip Cookies – seemed easy enough, and the name certainly fit what I was looking for

Best Big, Fat, Chewy Chocolate Chip Cookies
(Recipe courtesy of AllRecipes.com)

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

-Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
-Sift together the flour, baking soda and salt; set aside.
-In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
-Beat in the vanilla, egg, and egg yolk until light and creamy.
-Mix in the sifted ingredients until just blended.
-Stir in the chocolate chips by hand using a wooden spoon.
-Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
-Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.


As I gathered the ingredients I thought “why not make a double batch?” Because too few cookies is not a problem anyone wants to have – EVER


Various stages of dough-ness – from scoop to done


These came out perfectly golden brown (note just how big they are – with my hand next to one for comparison)


The Birthday boy is Making A Wish – and enjoying an ice cream sandwich too!

These were a big hit with the Birthday Boy – they certainly were what he asked for – and he loved making ice cream sandwiches with them, too! He was kind enough to share some with our son and I – and we really enjoyed them, too!

Recipe wise, I like that you start out with melted butter (mostly out of laziness – as it’s easier to stir the dough together if it’s melted vs just softened), and it helps make for a bigger/crispier cookie – which is not my personal preference, but my husband really enjoyed it – and that’s really all that matters!

Happy 31st Birthday to my husband – may your year be full of laughter, fun, bike rides, great food and beer, family, and hugs – you deserve it all and more!

Large Batch Cookie Bars – The Perfect Picnic Dessert

6 Sep

Last weekend I attended a family Labor Day picnic – which in itself was weird – like – how is summer OVER? Where did it GO? Well – I don’t know about you, but I spent my summer swimming, taking family walks, visiting the zoo, hanging out with friends, and playing on the playground with my son. It was a summer well spent for sure – and Labor Day is always the perfect long weekend to relax and soak up the last little bit of sun and fun! Since the weather here in Upstate NY sucked (aka I wouldn’t get to go swimming boo) I decided to concentrate my efforts elsewhere – in the KITCHEN of course, baking up a batch of these treats to take along to the last family picnic of the summer:

Large Batch Chocolate Chip Cookie Bars
(Recipe Courtesy of Jamie Cooks It Up)

1 1/2 C butter
2 C brown sugar
1 C white sugar
2 eggs
2 egg yolks
4 tsp vanilla
4 1/4 C flour
1 tsp salt
1 tsp baking soda
2 C milk chocolate chips
2 C M&Ms

1. Preheat your oven to 325 degrees.
2. Place 1 1/2 C butter into a large glass bowl. Melt the butter in the microwave.
3. Add 2 C brown sugar and 1 C white sugar and stir to combine. Then add 2 eggs, 2 egg yolks and 4 tsp vanilla. Whisk it together until well combined.
4. In a separate bowl combine 4 1/4 C flour, 1 tsp salt and 1 tsp baking soda.
5. Stir the dry mixture into the sugar mixture. Don’t mix it in all the way. The trick to making these bars nice and soft on the inside is not to over mix and not to over bake. So, at this stage…leave a bit of the flour showing. It will incorporate nicely for you as you stir in the chocolate.


I was lucky enough to have a tiny adorable helper who was willing to assist me with getting these together!

6. Add 2 C milk chocolate chips and 2 C of M and M’s (almost all of a medium sized bag). You can use any kind of chocolate chips.
7. Stir the chocolate in to combine.


Someone insisted we make a couple Mickey shaped ones – luckily there was still plenty afterwards to fill the pan with dough!

8. Spray a large cookie sheet with cooking spray (mine is 12 x 17). Press the dough evenly into the pan.


Golden brown perfection

9. Bake for 22-25 minutes or until the outside is slightly golden. You want to be sure not to over bake. They are much better if the inside is nice and soft.
10. Allow them to cool for about 10 minutes then slice into bars and enjoy!


And enjoy them we did!

These were super easy to make – didn’t even need to get out the hand mixer – since the butter is melted, it’s pretty easy to mix together by hand

This makes a TON of cookie bars – which makes sense because it is called “large batch chocolate chip cookie bars” ha – but seriously it made way more than enough for my picnic, and it would be the perfect thing to make for like a kid’s birthday party or something – as the cookies are not too messy and can be cut up pretty small for little hands to easily handle.

And you can mix up what you put in them too – different colored M&M’s for different holidays, or different flavor chocolate chips – I personally used a combo of peanut butter chips, chocolate chips, and mini M & M’s – which turned out great! I love the chewiness factor to them too – and the fact that they use a hefty amount of brown sugar gives them a nice caramel-y color and quality too

They were a hit at the picnic – with those of all ages from 2 to 85! Will make again for sure – just as soon as those Halloween colored M&M’s are released!

Keeping That New Years Resolution With Healthy Cookies

6 Jan

Happy 2013! Did you make any New Year’s resolutions? I made some – to try and work on my patience, to work out more, and to eat healthier. Diet/exercise resolutions are really common – and tough on someone who loves to bake! So I got to thinking – how can I keep my resolution while still indulging my desire to bake (and eat!)? Well, I decided to go through my recipe book and give some recipes a makeover – and what better recipe to start with than classic Nestle Toll House Chocolate Chip Cookies?

My goal here was mainly to decrease the calories, while making the recipe healthier, and keeping the classic chocolate chip cookie flavor we all know and love

So here’s the classic recipe I started with:

Nestle Toll House Chocolate Chip Cookies
-2 1/4 cups all-purpose flour
-1 teaspoon baking soda
-1 teaspoon salt
-1 cup (2 sticks) butter, softened
-3/4 cup granulated sugar
-3/4 cup packed brown sugar
-1 teaspoon vanilla extract
-2 large eggs
-2 cups (12-oz. pkg.) Semi Sweet Chocolate chips

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

The Makeover Recipe:
-2 ½ cups whole wheat flour
-1 teaspoon baking soda
-1 teaspoon salt
-1/3 cup vegetable shortening
-3/4 cup apple puree (I made mine in the food processor)
-¼ cup white sugar
-¾ cup brown sugar
-1 teaspoon vanilla extract
½ cup egg substitute (Egg Beaters)
-1 cup mini chocolate chips

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat shortening, granulated sugar, brown sugar, vanilla, and apple puree extract in large mixer bowl until creamy. Add egg substitute and mix well. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto greased baking sheets, flatten each cookie slightly using your fingers or a spoon

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

The yield for both recipes is about 42 cookies, which is what we based the calorie counts on when doing the calculations

Calorie Breakdown:
Original Recipe:
-2 1/4 cups all-purpose flour = 990 calories
-1 teaspoon baking soda = 0 calories
-1 teaspoon salt = 0 calories
-1 cup (2 sticks) butter, softened = 1600 calories
-3/4 cup granulated sugar = 540 calories
-3/4 cup packed brown sugar = 540 calories
-1 teaspoon vanilla extract = 0 calories
-2 large eggs = 140 calories
-2 cups (12-oz. pkg.) Semi Sweet Chocolate chips = 1610 calories
Calorie total = 5,420 divided by 42 cookies = 130 calories per cookie

Makeover Recipe:
-2 ½ cups whole wheat flour = 950 calories
-1 teaspoon baking soda = 0 calories
-1 teaspoon salt = 0 calories
-1/3 cup vegetable shortening = 605 calories
-3/4 cup apple puree (I made mine in the food processor) = 240 calories
-¾ cup brown sugar = 540 calories
-1 teaspoon vanilla extract = 0 calories
½ cup egg substitute (Egg Beaters) = 60 calories
-1 cup mini chocolate chips = 805 calories
Calorie total = 3200 divided by 42 cookies = 75 calories per cookie


How we made it healthier
-Lower cholesterol – by trading whole eggs for egg substitute and butter for vegetable shortening, we eliminate all cholesterol
-Flour exchange – We used slightly more flour to help them stick together better but also traded the white for whole wheat flour, which is a far healthier option
-Less sugar – using apples in place of sugar and fewer chocolate chips makes this treat less sweet but keeping the brown sugar leaves that sugary taste we expect from the cookies
-Less fat – shortening certainly isn’t fat free, but by using less of it than the butter in the original recipe, we cut out a lot of the fat


So the main goal was fewer calories. And I think we succeeded on that count. An original recipe chocolate chip cookie has about 130 calories per cookie, and our makeover cookies have only 75 calories each! That is a reduction of 55 calories per cookie – which is amazing! A healthier cookie means we can enjoy more without the guilt!

As for taste and texture, its slightly more spongy/cakey and not as dense as the regular cookies. They still taste like the classic chocolate chip cookies we all know and love, and the mini chips give just enough chocolate chip taste and allow for the cookie taste to come through too! Overall, this makeover was a raging success, and I have already eaten 3 (or 4…) cookies, which go perfectly with some cold (skim) milk. Yum!


So give the makeover recipe a try, they are delicious and will help you keep those New Years Resolutions!

The Chocolate Chip Cookie Meets The Salted Caramel In This Amazing Dessert

29 Sep


I am SO glad its finally my favorite season – FALL! Which means we are back into prime baking time – for at least the next 6 months the weather will be cold, and my oven will be on as I make all the holiday classics – pies, cookies, cakes – and it never hurts to try some new recipes out too – and when I saw these, I knew I had to try them


I am a HUGE salted caramel fan, and they seem to be becoming quite popular these days, and whoever came up with the idea to marry the chocolate chip cookie and the salted caramel is definitely a genius in my book!


Chocolate Chip Salted Caramel Cookie Bars
(Recipe Courtesy of Two Peas And Their Pod)
Yield: 16 cookie bars
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
2 1/8 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream
Sea salt, for sprinkling over caramel and bars

(I had my kitchen helper unwrap my caramels for me – wasn’t that nice of him?)

Ingredients ready and set to whip up some bars!

1. Preheat oven to 325 degrees F. Spray a 2-quart baking pan (which is an 11 X 7 pan-I used a glass Pyrex dish) with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.

3. In the bowl of a stand mixer, mix the melted butter and sugars together until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.

4. In a large microwave safe bowl, combine the caramels and heavy cream. Microwave caramels on High until caramels are melted, stirring every 20 seconds. This will take about 2 minutes, depending on your microwave.

5. Divide the cookie dough in half. Press half of the cookie dough into the prepared pan, smoothing the top with the spatula. Pour hot caramel over the cookie dough. Sprinkle caramel with sea salt. Drop spoonfuls of cookie dough over the caramel and spread dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.


Walter waits patiently for the bars to be done!

6.Bake cookie bars for 30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.

Notes: I really didn’t make any adjustments, usually I change a few things here and there when it comes to recipes but this one seemed pretty solid as is, so I followed it as written, and let me tell you, I was NOT disappointed

The results were delicious – the salt made a perfect contrast to the sweetness of the caramel and chocolate chip cookie, and I KNOW I will be making these again. Probably tomorrow.

But seriously, how great would these be for Christmas – a new take on the classic chocolate chip cookie? Yum!