Search results for chocolate chip cookie

Bready or Not Original: Custard/Pudding Powder Chocolate Chip Cookies Redux

Posted by on Mar 13, 2024 in Blog, Bready or Not, chicken, cookies | 0 comments

These Custard/Powder Chocolate Chip Cookie are made with a recipe I first featured back in 2015. It’s time to revisit it!

Bready or Not Original: Custard/Pudding Powder Chocolate Chip Cookies Redux

Custard powder isn’t common in the States. It’s very much a British/Canadian thing. Bird’s Custard Powder, in particular, is an important kitchen item. However, if you don’t have a canister of Bird’s available–or it’s prohibitively expensive–you can buy good ol’ instant vanilla pudding powder and use it instead.

Bready or Not Original: Custard/Pudding Powder Chocolate Chip Cookies Redux

This recipe makes a huge batch of cookies–about 80, if using a small scoop. Therefore, I find this recipe is a good opportunity to divide the dough and freeze half for later.

Bready or Not Original: Custard/Pudding Powder Chocolate Chip Cookies Redux

Whatever your pudding powder of choice, give these a try. Live deliciously.

Bready or Not Original: Custard/Pudding Powder Chocolate Chip Cookies Redux

Custard powder or pudding powder in the dough creates a vanilla-rich cookie that will make your taste buds sing. A Bready or Not Original.
Course: Dessert, Snack
Cuisine: British, Canadian
Keyword: chocolate, cookies, custard powder
Servings: 80 cookies
Author: Beth Cato

Ingredients

  • 1 cup unsalted butter (2 sticks) room temperature
  • 1 cup white sugar
  • 1 cup brown sugar packed
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 6 Tablespoons custard powder or instant vanilla pudding powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 11 ounces chocolate chips 1 bag

Instructions

  • Preheat oven to 350 degrees. Line baking sheet with parchment paper.
  • In a large bowl, cream together the butter and both sugars. Mix in the eggs, one at a time, and the vanilla extract.
  • In another bowl, stir together the flour, custard/pudding powder, baking soda, and salt. Slowly blend the dry ingredients with the butter mix. Add the chocolate chips.
  • Use a large cookie scoop or spoon to place dough onto cookie sheet. Bake for 10 to 12 minutes. Let cool on sheet for 10 minutes before transferring to a rack to cool completely.
  • Store in a sealed container at room temperature for up to 3 days.

OM NOM NOM!

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    Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux

    Posted by on Jan 17, 2024 in biscoff spread, Blog, Bready or Not, chocolate, cookies | 0 comments

    These Chewy Biscoff Chocolate Chip Cookies taste even more inherently cookie dough-like thanks to cookie butter mixed into the dough. They are chewy, sweet, and oh-so-good.

    Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux

    Because someone always asks, “What’s cookie butter?” The answer is: an addictive substance found near the peanut butter in most every grocery store in America; even my local Walmart has it in the main Biscoff brand or as a Walmart generic, and Trader Joe’s calls it Speculoos. It’s essentially pulverized cookies and oil. It has the exact same texture as peanut butter and can substitute for it in most any recipe. There is nothing healthy about it and it is incredibly delicious.

    Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux

    If you search for Biscoff/cookie butter recipes on Bready or Not, you’ll find a ton of recipes. It’s been one of my favorite ingredients for over ten years.

    Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux

    That’s how old this recipe is, too–so old that I originally posed it on the LiveJournal version of Bready or Not! It was high time it had a remake (or rebake).

    Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux

    Cookie butter amps up the cookie dough flavor in these baked delights.
    Course: Dessert, Snack
    Keyword: chocolate, cookie butter, cookies
    Author: Beth Cato

    Ingredients

    • 1/2 cup unsalted butter room temperature
    • 1/2 cup white sugar
    • 1/2 cup brown sugar packed
    • 1/4 cup Creamy Biscoff spread or other cookie butter
    • 1 large egg room temperature
    • 1 teaspoon vanilla
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup chocolate chips
    • flaked sea salt optional, for top

    Instructions

    • Cream butter with both sugars until light and fluffy. Mix in the egg, vanilla, and cookie butter.
    • In a separate bowl, combine the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet. Fold in the chocolate chips.
    • Wrap up dough and chill it in the fridge for a few hours or overnight.
    • Preheat oven to 350-degrees.
    • Drop the dough by large tablespoons onto baking sheet. If desired, press a pinch of flaked sea salt onto each round. Bake for 10 to 12 minutes. Let set on pan briefly and then transfer to a cooling rack. Store cookies in a sealed container at room temperature.

    OM NOM NOM!

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      Bready or Not: Cardamom-Espresso Chocolate Chip Cookies

      Posted by on Dec 27, 2023 in Blog, Bready or Not, chocolate, cookies | 0 comments

      Let’s end the year with an outright dreamy cookie: Cardamom-Espresso Chocolate Chip Cookies.

      Bready or Not: Cardamom-Espresso Chocolate Chip Cookies

      Seriously, these things are amazing. The flavor of coffee hits the tongue first, followed by a warm kick of cardamom. The overall dough is buttery and rich.

      Bready or Not: Cardamom-Espresso Chocolate Chip Cookies

      The texture is chewy and luscious. Really, these are a pleasurable sensory bomb in the mouth.

      Bready or Not: Cardamom-Espresso Chocolate Chip Cookies

      Bready or Not: Cardamom-Espresso Chocolate Chip Cookies

      These dreamy cookies are coffee-forward in flavor, followed by a warm kick of cardamom. White chocolate chips look especially nice in the dark dough.
      Course: Dessert, Snack
      Keyword: cardamom, chocolate, coffee, cookies
      Servings: 46 cookies
      Author: Beth Cato

      Equipment

      • plastic wrap
      • baking sheet
      • parchment paper
      • tablespoon scoop or spoon

      Ingredients

      • 3 1/4 cups all-purpose flour
      • 1 teaspoon baking powder
      • 1 teaspoon baking soda
      • 1 teaspoon ground cardamom
      • 1/2 teaspoon salt
      • 1 cup unsalted butter softened (2 sticks)
      • 1 1/2 cups brown sugar packed
      • 1/2 cup white sugar
      • 2 large eggs room temperature
      • 2 Tablespoons espresso powder
      • 1 Tablespoon vanilla extract
      • 12 ounces chocolate chips 1 bag, or mixed kinds to equal amount

      Instructions

      • Combine flour, baking powder, baking soda, cardamom, cinnamon, and salt in a bowl. Set aside.
      • In a large mixing bowl, beat the butter until creamy. Add both sugars, beating until fluffy; scrape the bottom of the bowl a few times. Add eggs, one at a time, followed by the espresso powder and vanilla.
      • Gradually add the dry ingredients to the butter mixture, until just combined. Fold in the chocolate chips. Wrap dough and chill in fridge for at least an hour, but as long as a day or two.
      • Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
      • Use a tablespoon scoop or spoon to dole out balls of dough, spaced out, on the baking sheet. Bake for about 12 minutes. Cookies should look set. Let them rest on the baking sheet for about 5 minutes before transferring them to a cooling rack. Store cooled cookies in a sealed container at room temperature.

      OM NOM NOM!

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        Bready or Not: Cheesecake-Stuffed Chocolate Chip Cookies

        Posted by on Apr 5, 2023 in Blog, Bready or Not, cheese galore, chocolate, cookies | Comments Off on Bready or Not: Cheesecake-Stuffed Chocolate Chip Cookies

        These Cheesecake-Stuffed Chocolate Cookies are big, rich, and incredible. You get a core of cream cheese surrounded by chocolate-laden dough. I mean, come on.

        Bready or Not: Cheesecake-Stuffed Chocolate Chip Cookies

        For this recipe, you need to make the dough and filling in advance. I made them a day ahead, but you want at least a few hours of refrigeration time. You also chill the cookie dough right after it’s shaped. That means you need some empty room in the fridge for doing this recipe.

        Bready or Not: Cheesecake-Stuffed Chocolate Chip Cookies

        This is also a recipe where you really do need a tablespoon and teaspoon scoop to produce even cookies. That, or you just naturally have a good eye for estimating such things.

        Bready or Not: Cheesecake-Stuffed Chocolate Chip Cookies

        Modified from Allrecipes Magazine Feb/March 2022.

        Bready or Not: Cheesecake-Stuffed Chocolate Chip Cookies

        This recipe makes about 24 indulgent, large cookies that load a lot of goodness into a single bite. Make the dough and filling at least a few hours ahead of time. This is definitely a recipe where tablespoon and teaspoon scoops are necessary to create cookies of equal size. Modified from Allrecipes Magazine Feb/March 2022.
        Course: Dessert
        Keyword: cheese, chocolate, cookies
        Servings: 24 cookies
        Author: Beth Cato

        Equipment

        • tablespoon and teaspoon scoops
        • fridge space
        • parchment paper

        Ingredients

        Filling

        • 8 ounces cream cheese room temperature
        • 1/2 cup confectioners’ sugar

        Cookie Dough

        • 3/4 cup unsalted butter (1 and a half sticks) room temperature
        • 3/4 cup white sugar
        • 3/4 cup brown sugar packed
        • 2 large eggs room temperature
        • 2 teaspoons vanilla extract
        • 2 1/4 cups plus 2 Tablespoons all-purpose flour
        • 1 teaspoon baking soda
        • 3/4 teaspoon salt
        • 12 ounces chocolate chips

        Instructions

        Make the filling

        • Beat together the cream cheese and confectioners' sugar to make a smooth mixture with few if any lumps. Stash it in the fridge to chill for a few hours or overnight.

        Make the cookie dough

        • Beat together the butter and both sugars until they are creamy. Add the eggs and vanilla.
        • In a separate bowl, combine flour, baking soda, and salt. Gradually pour this into the butter mixture, scraping the bottom of the bowl to make certain everything is combined. Fold in the chocolate chips. Chill the dough in the fridge for a few hours or overnight.

        Baking the cookies

        • Preheat oven at 350-degrees. Line a large baking sheet with parchment paper. Also, make room in the fridge for a small baking pan or plates on which the formed cookies will chill.
        • Scoop out a tablespoon of cookie dough. Use a thumb to hollow out the center. Scoop out about 3/4 teaspoon of cream cheese mix using the smaller scoop. Place that inside the hollow. Fold the dough to enclose it, adding additional pinches of dough as needed to form a seal. You don't want any cream cheese visible, or it could ooze out! Flatten cookies between palms to make a fat disc. Set in fridge to chill as more cookies are shaped.
        • Once all the cookies are shaped, pull out the coldest cookie balls to set, spaced out, on the baking sheet. Keep the remaining cookie balls chilled while the initial batch(es) bake.
        • Bake for 12 to 14 minutes, until the cookies are golden. Let them rest on the sheet for 5 to 10 minutes, then transfer them to a rack to completely cool.
        • Store cookies in an airtight container at room temperature for up to 3 days.

        OM NOM NOM!

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          Bready or Not: Soft Batch-Style Chocolate Chip Cookies Stuffed with Chocolate

          Posted by on Jan 18, 2023 in Blog, Bready or Not, chocolate, cookies | Comments Off on Bready or Not: Soft Batch-Style Chocolate Chip Cookies Stuffed with Chocolate

          How do you make Chocolate Chip Cookies better? More chocolate, of course–in this case, a chocolate disc inside these Soft Batch-Style Chocolate Chip Cookies Stuffed with Chocolate makes them extra delicious.

          Bready or Not: Soft Batch-Style Chocolate Chip Cookies Stuffed with Chocolate

          Fun fact up front: this is a modification of my most reliable, most-baked cookie recipe. The differences: add another cup of chocolate chips, and remove the chocolate discs. These Soft Batch-esque cookies are the ones I make whenever I go home to California. I usually have a round or two frozen in case of urgent cookie needs at home, too.

          Bready or Not: Soft Batch-Style Chocolate Chip Cookies Stuffed with Chocolate

          This new take on my old favorite adds a luscious chocolate layer right in the middle. If you can’t find the Ghirardelli version of these discs, seek out another one, or even use a pinch of chocolate chips! A Hershey’s Kiss or Reese’s Peanut Butter Cup would work, too, though you might need to add some extra dough to seal them inside.

          Bready or Not: Soft Batch-Style Chocolate Chip Cookies Stuffed with Chocolate

          Even better, these cookies will keep for weeks, if you have the fortitude to make them last. That makes these great for gift-giving, cookie exchanges, and mailing (if you’re not someplace hellishly hot).

          Bready or Not: Soft Batch-Style Chocolate Chip Cookies Stuffed with Chocolate

          Delicious, reliable chocolate chip cookies–made even more chocolaty by being stuffed with extra chocolate. Since these are stuffed, they are large cookies, a real treat! Can't find the Ghirardelli Wafers? Use a pinch of chocolate chips, chunked chocolate, or a candy like Hershey's Kisses or Reese's Peanut Butter Cups.
          Course: Dessert, Snack
          Cuisine: American
          Keyword: chocolate, cookies
          Author: Beth Cato

          Equipment

          • tablespoon scoop
          • cookie sheet

          Ingredients

          • 1 cup unsalted butter (2 sticks) room temperature
          • 1 1/2 cups brown sugar packed
          • 1/2 cup white sugar
          • 2 large eggs room temperature
          • 1 teaspoon vanilla extract
          • 3 cups all-purpose flour
          • 4 teaspoons cornstarch
          • 2 teaspoons baking soda
          • 1 teaspoon kosher salt
          • 2 cups chocolate chips
          • 10- ounces Ghirardelli Dark Melting Wafers
          • flaked salt or coarse sugar to sprinkle on top, optional

          Instructions

          • Cream butter and sugars together until light and fluffy, which takes several minutes in a mixer. Add eggs and vanilla. Mix in flour, cornstarch, baking soda, and salt. Fold in the chocolate chips.
          • The cookies can be made right away, but texture is thicker if the dough is chilled for several hours or overnight. Cover with plastic wrap if it will be in for a while.
          • When it’s time to bake, preheat oven at 350-degrees. Use a tablespoon scoop to form a ball of dough. Make a deep imprint and shove a chocolate wafer inside. Fold and press the dough to completely encase. Repeat, spacing them out to allow for spread on the pan. If desired, sprinkle some flaked salt or coarse sugar atop each to provide extra texture and flavor.
          • Bake for 11 to 13 minutes, until the cookies look golden and set. Let them continue to rest on pan for 5 to 10 minutes before moving them to a cooling rack.
          • Store in a sealed container at room temperature. These cookies can keep for weeks.

          OM NOM NOM!

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