Bready or Not Original: Big Batch Sugar Cookies and Mini Chocolate Chip Cookies
This recipe for a Big Batch Sugar Cookies and Mini Chocolate Chip Cookies makes it easy to get two kinds of cookies in one batch. It makes about 90 total cookies!
One thing to keep in mind: there is such a huge quantity of dough, stirring it can be tricky. Use your biggest bowl. I did a lot of the mixing in my KitchenAid, then had to finish stirring my hand.
The foundation of this recipe is a classic sugar cookie. Soft, sweet, and crumbly. That base is fantastic with additional chocolate. Do note that mini chips are a must here, because the dough is so crumbly.
Bready or Not Original: Big Batch Sugar Cookies and Mini Chocolate Chip Cookies
Equipment
- cookie scoop or spoon
- food scale
Ingredients
- 1 cup unsalted butter (2 sticks) softened
- 1 cup vegetable oil
- 1 cup white sugar
- 1 cup confectioners’ sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 4 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup mini chocolate chips
Instructions
- In a large bowl, beat together the butter, oil, and sugars. Add the eggs and vanilla. In another bowl, sift together the flour, baking soda, and cream of tartar. Gradually beat the dry ingredients into the wet. This will be a lot of dough; if an electric mixer was being used, it may be necessary to switch to stirring by hand.
- Use a food scale to divide the dough in half. Place one half back in the bowl. Remove a small handful, transferring that to the other portion. Add the mini chocolate chips to the bowl and stir to combine.
- Wrap each portion of dough in plastic wrap and chill for at least 2 hours, or up to 3 days. Freeze if it needs to be baked beyond that time frame.
- Preheat oven at 375 degrees. Prepare a baking sheet with parchment paper.
- Use a cookie scoop or spoon to portion out the dough. The chocolate chip kind will need to be compressed slightly to make it cohesive.
- Bake for 9 to 11 minutes, until cookies are set and tinted golden. Set on a rack to cool, and then place in sealed containers at room temperature.
OM NOM NOM!
Bready or Not: Cookie Butter-Chocolate Chip Cookies
I like to say that cookie butter makes everything better. I would also add that rainbow sprinkles make everything better. These cookies feature both cookie butter AND rainbow sprinkles, and will absolutely blow your mind.
The recap, as there is always someone discovering cookie butter for the first time: it’s 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.
Cookie butter makes things taste like cookie dough. That’s outright magical when paired with chocolate. These cookies are especially pretty as they include white and brown chips along with the sprinkles.
Customize the sprinkles based on the season or reason. Red and green for Christmas, pink and/or red and/or white for Valentine’s, favorite sports team colors, whatever. Of course, basic rainbow sprinkles are always a great choice!
Modified from Food Network Magazine December 2022.
Bready or Not: Cookie Butter-Chocolate Chip Cookies
Equipment
- large cookie scoop
- baking sheet
- parchment paper
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 Tablespoons unsalted butter room temperature
- 1/2 cup smooth cookie butter such as Biscoff or Speculoos
- 1/2 cup brown sugar packed
- 1/4 cup white sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3/4 cup white chocolate chips
- 3/4 cup milk chocolate chips
- 3 Tablespoons sprinkles plus more for topping
Instructions
- In a small bowl, combine flour, baking soda, and salt. Set aside.
- In a large bowl, beat together the butter, cookie butter, and both sugars until they are light and fluffy. Add the eggs one at a time. Add the vanilla.
- Gradually stir in the dry ingredients to form a cohesive dough. Fold in both kinds of chips along with the sprinkles. Cover the dough and chill in the fridge at least 2 hours, or up to a few days.
- Preheat oven at 350 degrees. Line a baking sheet with parchment paper. Pour some sprinkles into a bowl.
- Use a scoop or spoon to shape the dough. Dip the top into the sprinkles and compress to coat. Place spaced out a few inches on sheet–they will spread!
- Bake 11 to 12 minutes, until set and golden. Let them cool for about 5 minutes on the sheet, then transfer them to a cooling rack. Store them in a sealed container at room temperature.
OM NOM NOM!
Bready or Not Original: Custard/Pudding Powder Chocolate Chip Cookies Redux
These Custard/Powder Chocolate Chip Cookie are made with a recipe I first featured back in 2015. It’s time to revisit it!
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.
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.
Whatever your pudding powder of choice, give these a try. Live deliciously.
Bready or Not Original: Custard/Pudding Powder Chocolate Chip Cookies Redux
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!
Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux
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.
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.
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.
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
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!
Bready or Not: Cardamom-Espresso Chocolate Chip Cookies
Let’s end the year with an outright dreamy cookie: 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.
The texture is chewy and luscious. Really, these are a pleasurable sensory bomb in the mouth.
Bready or Not: Cardamom-Espresso Chocolate Chip Cookies
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.
