Big Fat Chocolate Chip Cookies

It started when I flipped through some old recipe cards and found one my friend gave me for her famous chocolate chip cookies my freshman year at BYU. Then I was surfing through recipes and blogs and came across 52 Kitchen Adventures' Chocolate Chip Cookie Challenge (deadline to contribute is tomorrow!). And then I was over at another friend's house whipping out a batch of choux pastry and she pulled out a giant Costco bag of chocolate chips and said I could have them, she didn't know what to do with that many chocolate chips.

Seriously? I got this.

I have dreamed for years about the biggest, fattest, chewiest with a hint of crisp crust around the edges, beautiful chocolate chip cookies for years. I know, I may have a problem.

Also, these make excellent ice cream sandwiches.

Big Fat Chewy Chocolate Chip Cookies [click to print]
makes about 16 cookies

• 3/4 c. unsalted butter 
• 2 c. plus 2 T. flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 c. dark brown sugar, packed
• 1/2 c. sugar
• 1 egg, whole
• 1 egg yolk
• 2 tsp. vanilla extract
• 1 c. mini semisweet chocolate chips

1) Preheat oven to 325 F and line cookie sheet with parchment paper or coat generously with nonstick cooking spray. 

2) Over medium low heat, melt butter and continue heating, stirring occasionally, until browned. It will start off really bubbly and loud and then quiet down. Pay close attention at this point and watch the butter; as soon as it turns a beautiful amber color and starts smelling like caramel, remove from heat. There will be little brown bits at the bottom of the pan and that's good, so stop worrying. 

3) Whisk together flour, soda and salt; set aside. Combine sugars and browned butter in mixing bowl and beat until well incorporated, about 1 to 2 minutes. Add egg, yolk and vanilla; continue beating until smooth again, about 30 seconds. 

4) Slowly add flour mixture and beat until just combined. Stir in chocolate chips. Chill at least 30 min. (Don't skip the chilling part like I did on the first pan, or you'll get flat cookies and that's no bueno.)

5) Scoop dough onto prepared pan and bake 15-20 minutes. Edges of cookies should be set and firm to touch while centers are puffy and soft still. Allow cookies to cool on pan about 10 minutes before removing to wire rack. 

Source: Adapted from America's Test Kitchen

Dark Chocolate Whoopie Pies with Chocolate Chip Cookie Butter Filling

Ever have one of those days (or weeks) where you just need to curl up on your bed with a fluffy pillow and a big fat spoonful of cookie dough and watch a couple episodes of The Biggest Loser or The Next Food Network Star? Yeah, I totally understand. Life's been a little rough around here, lately.

But good things have been happening, yes. Jars of cookie butter. Mountains of whoopie pies. Discovering the existence of white chocolate cocoa powder (what!). Getting a new position at work. All very good and exciting!

But other life issues have been stressing me out, so it was a lucky thing that I got these whoopie pies out of the house before I finished them off on my own! It was very tempting. And to you skinny minnies who eat two cookies and moan about overdoing it, you have no idea who you're dealing with.

The whoopie shells are nice and soft and moist and not overly sweet, striking a perfect balance with the thick layer of cookie butter stuffed between them. Yummers!

Dark Chocolate Whoopie Pies with Chocolate Chip Cookie Butter Filling [click to print]
Makes about 24 pies

• 1-2/3 c. flour
• 1/2 c. cocoa powder
• 2 T. plus 1-1/2 tsp. black onyx cocoa powder*
• 1-1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. unsalted butter, softened
• 1 c. brown sugar
• 1 egg
• 1 tsp. vanilla
• 1 c. sour cream
• 1-1/2 c. Chocolate Chip Cookie Butter

*I realize normal people don't have black onyx in their pantry (or bookshelf shoved back behind their dining room table, in my case), so you can use 2/3 c. total cocoa powder instead of the combination of cocoa and black onyx, they just won't be as dark.

Preheat oven to 375 F. Line baking sheet with parchment paper or coat generously with nonstick cooking spray; set aside.

Whisk together flour, cocoas, soda and salt; set aside. In another bowl, cream butter and sugar until fluffy, about 5 minutes. Add egg and vanilla, beating until completely incorporated. Alternately add flour mixture and sour cream in about 3 additions, beginning and ending with flour. Continue mixing until just combined.

Scoop tablespoons of batter onto prepared sheet, spacing each batter blob two inches apart. Bake about 10 minutes or until cake springs back when lightly pressed.

Allow cakes to cool about five minutes on baking sheet before transferring to wire rack to cool completely. Spread flat side of half of cakes with cookie butter and sandwich with remaining cakes.

Source: Adapted from The Novice Chef

Brown Butter Vanilla Bean Rice Crispy Treats

My Poppie always said that a good home always has marshmallows stocked in the cupboards. Let's just say my new fascination with gourmet rice crispy treats are only helping my cramped apartment become a cozy little home. With my new found love for all things browned butter, this idea seemed like the perfect way to jazz up an old favorite.

Brown Butter Vanilla Bean Rice Crispy Treats [click to print]

Makes about 16 super thick squares or 3 dozen normal size

4 T. unsalted butter

1 T. vanilla bean paste (OR seeds of 1 vanilla bean)

1/4 tsp. salt

10 oz. (one bag) marshmallows

5-1/2 c. rice crispies (or other puffed rice cereal)

For really thick squares, line 6x6" pan with parchment paper. For normal treats, line 8x8" pan. Pour rice crispies in large mixing bowl and set aside. 

First things first. Brown the butter, and no skimping here! Margarine won't give these treats a caramely flavor so use real butter, please! So, heat butter in saucepan on low until it turns a light brown, caramel color. It will bubble a lot and be noisy for a bit before it reaches a deep caramel color. Immediately add marshmallows and stir until well combined. Add salt and vanilla. 

Pour marshmallow mixture over rice crispies and turn with rubber scraper until evenly coated. Press into prepared pan with greased fingers and allow to cool. Cut into squares and enjoy!

Source: Adapted from Zoe Bakes

Heath Bar Blondies

My brother told me that the secret ingredients to every delicious recipe is lots of butter and lots of sugar. Well if that's true, and I'm pretty sure it is since my brother rarely lies about anything so important as dessert, then this recipe nailed it. And, yes, it's totally worth going for a run in the middle of winter just so you can indulge in these caramel scented heath bar blondies. Yummers!

 

Heath Bar Blondies [click to print]

Makes about 16-2x2" brownies


1/2 c. unsalted butter
1 c. brown sugar
1-1/4 c. flour
1-1/4 tsp. baking powder
1/2 tsp. salt
2 eggs
1 tsp. vanilla
1/2 c. walnuts, chopped
1/2 c. heath bar toffee bits

Line 8x8 pan with parchment paper or coat well with nonstick cooking spray. Preheat oven to 350.

First you're gonna brown that butter. And don't you dare use margarine or even think about skipping this step! Brown butter gives these blondies a tasty caramel flavor. So, put butter in saucepan and heat on low until it turns a light brown, caramel color. It will bubbly a lot and be noisy for a little bit, then watch carefully because butter can burn very quickly. Once it's browned, pour into mixing bowl and allow to cool about 10 minutes.

Whisk together flour, powder and salt; set aside. Add sugar and beat until combined. It will look kind of like wet sand at this point. Add vanilla. Add eggs, one at a time, incorporating well between each addition. Add flour mixture in two additions, mixing about 20 seconds between each addition.

Stir in nuts and heath bits. Pour into pan and bake 25-30 minutes.

Source: Adapted from my mom's Blonde Brownies