Search results for chocolate chip cookie

Bready or Not Original: Oatmeal Chocolate Chip Cookie Bars

Posted by on Mar 30, 2022 in biscoff spread, Blog, blondies, Bready or Not, chocolate | 0 comments

These Oatmeal Chocolate Chip Cookie Bars are a delicious new twist on classic ingredients. They are incredibly thick, chewy, and indulgent, the kind of treat that makes a person want to continue nibbling away.

Oatmeal Chocolate Chip Cookie Bars

A big part of the deliciousness is the use of cookie butter. This is, essentially, pureed spice cookies with oil to form a peanut butter-like consistency, and they are indeed a perfect substitute for nut butters in most any recipe. The major brands are Biscoff Cookie Butter (carried at many major grocery chains in America) and Speculoos at Trader Joe’s.

Oatmeal Chocolate Chip Cookie Bars

Cookie butter enhances the inherent cookie dough flavor in any baked cookie/bar recipe. It’s also a delight to eat straight from the jar!

Oatmeal Chocolate Chip Cookie Bars

Add white chocolate chips and a generous amount of sugar and oats to that, and you really have a great combo.

Oatmeal Chocolate Chip Cookie Bars

These bars can be a little messy, but that’s okay. Every crumb is delicious!

Oatmeal Chocolate Chip Cookie Bars

Modified greatly from Bake from Scratch Magazine Sept/Oct 2018.

Bready or Not Original: Oatmeal Chocolate Chip Cookie Bars

These chewy, slightly crumbly bars are packed with cookie butter, oats, and chocolate, the kind of stuff that will delight kids and adults alike!
Course: Dessert, Snack
Cuisine: American
Keyword: bars, chocolate, cookie butter, oats
Author: Beth Cato

Equipment

  • 9×13 pan
  • offset spatula

Ingredients

  • 1 cup unsalted butter 2 sticks room temperature
  • 1 cup light brown sugar firmly packed
  • 1/2 cup white sugar
  • 1 cup creamy cookie butter
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 1/4 cups old-fashioned oats divided
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 8 ounces white chocolate chips divided

Instructions

  • Preheat oven at 350-degrees. Line a 13×9 pan with a long piece of foil. Apple nonstick spray or grease with extra butter.
  • In a big bowl, beat together butter and sugars until they are light and fluffy. Add the cookie butter followed by the eggs and vanilla, scraping the bowl a few times to make sure everything is incorporated.
  • In another bowl, stir together the flour, 2 cups of the oats, salt, baking soda, and baking powder. Gradually mix the dry ingredients into the butter mix. Using an offset spatula, spread half the batter into the prepared pan. Dough will be thick and somewhat sticky. Sprinkle half of the chocolate over the top. Dollop on the rest of the dough, spreading into an even later again. Sprinkle on the rest of the white chocolate chips along with the remaining 1/4 cup of oats.
  • Bake for 27 to 35 minutes. The middle should be set, not jiggly, and pass the toothpick test. Cool completely at room temperature and then the fridge (the bars will be firmer and less messy to slice if they are chilled).
  • Use the foil to lift contents onto a cutting board. Slice into pieces. Store in a sealed container for up to 5 days.

OM NOM NOM!

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    Bready or Not: Gingerbread Chocolate Chip Cookies

    Posted by on Jan 5, 2022 in Blog, Bready or Not, british, chocolate, cookies | Comments Off on Bready or Not: Gingerbread Chocolate Chip Cookies

    Let’s start the year right with these Gingerbread Chocolate Chip Cookies!

    Bready or Not: Gingerbread Chocolate Chip Cookies

    These things are soft and chewy, the coarse sugar providing a sweet, crunchy crust. Plus, you get chocolate mixed throughout, which provides a lovely contrast to the spicy gingerbread.

    Bready or Not: Gingerbread Chocolate Chip Cookies

    I’ve noticed that it’s a very British thing to do at least part of a gingerbread recipe on the stovetop. It definitely creates a different, richer flavor that the standard American recipe that mixes everything in a bowl.

    Bready or Not: Gingerbread Chocolate Chip Cookies

    You’ll notice this recipe includes a lot of fresh ginger. In the past, I’ve kept ‘fresh’ ginger around by buying a hunk, using a vegetable peeler to take off the outside, then freezing the interior in pieces. You can then grate it straight from the freezer. I think I learned about this technique from a food magazine ages ago.

    Bready or Not: Gingerbread Chocolate Chip Cookies

    The original of this recipe is from a food magazine, too–Bake from Scratch Holiday Cookies 2019, this recipe by Edd Kimber. My version is modified a great deal. I do recommend seeking out this issue, though, as it has a LOT of great recipes.

    Bready or Not: Gingerbread Chocolate Chip Cookies

    These cookies have complex ginger and spice flavors, perfect for the holidays and year-round! Note that the preparation is done in stages over a few hours–these aren’t quick fix cookies. Makes about 42 tablespoon-sized cookies.
    Course: Dessert, Snack
    Cuisine: British
    Keyword: chocolate, cookies, gingerbread
    Author: Beth Cato

    Equipment

    • large saucepan
    • tablespoon scoop
    • parchment paper

    Ingredients

    • 1 cup light brown sugar packed
    • 1 cup unsalted butter 2 sticks, softened
    • 1/2 cup unsulphured molasses
    • 2 large eggs room temperature
    • 4 cups all-purpose flour
    • 2 Tablespoons fresh ginger
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon ground nutmeg
    • 10.5 ounces chocolate chips dark, semisweet, or a mix
    • 3/4 cup turbinado sugar

    Instructions

    • In a large saucepan on medium-heat, stir together brown sugar, butter, and molasses until the butter is melted and everything is mixed. Remove from heat to cool for 30 minutes.
    • Whisk eggs into the cooled mixture.
    • In a big bowl, combined flour, fresh ginger, baking soda, baking powder, cinnamon, ground ginger, salt, and nutmeg. Pour in the sugar from the saucepan, stirring until just combined. Fold in the chocolate.
    • Encase dough in plastic wrap and refrigerate for at least 2 hours.
    • Pull out dough to soften slightly, about 10 or 15 minutes. Preheat oven at 375-degrees. Line a large baking sheet with parchment paper.
    • Measure out the turbinado sugar into a small bowl. Use a tablespoon scoop to dole our dough, rolling each ball in sugar before setting spaced-out on baking sheet.
    • Bake for 12 to 14 minutes, until cookies are set. Cool on pan for 5 minutes before transferring them to a cooling rack.
    • Store in an airtight container at room temperature. Cookies keep for at least 3 days.

    OM NOM NOM!

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      Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

      Posted by on Sep 1, 2021 in biscoff spread, Blog, Bready or Not, chocolate, cookies | Comments Off on Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

      These Chewy Cookie Butter Chocolate Chip Cookies are embodied with extra cookie dough flavor thanks to the miracle of cookie butter.

      Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

      It always seems someone is always discovering cookie butter for the first time, so I shall repeat: this stuff is basically ground-down cookies blended with oil, giving it the same consistency as peanut butter, but without the health benefits. And oh yeah, it’s delicious.

      Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

      Ccookie butter can be found under the Biscoff brand at many grocery stores (and sometimes in a store generic brand) and at Trader Joe’s as Speculoos. You can use it just as you would peanut butter for sandwiches or for baked goods.

      Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

      It’s fantastic stuff paired with chocolate, as in this recipe. It makes cookies taste more… cookie. Once you try it, you’ll know what I mean.

      Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

      This recipe makes a nice, big batch of crispy, chewy cookies. Use any kind of chocolate chips that you want–or use a mix! It’ll all be good.

      Bready or Not Original: Chewy Cookie Butter Chocolate Chip Cookies

      These firm, chewy cookies have amped-up cookie dough flavor thanks to cookie butter, the fantastic jarred concoction found near nuts butters in the grocery store. Using a tablespoon scoop, this makes about 44 cookies.
      Course: Dessert, Snack
      Cuisine: American
      Keyword: chocolate, cookie butter, cookies
      Author: Beth Cato

      Equipment

      • tablespoon scoop

      Ingredients

      • 2 1/2 cups all-purpose flour
      • 1 teaspoon baking soda
      • 1/2 teaspoon salt
      • 1/2 cup unsalted butter (1 cube), room temperature
      • 1/2 cup creamy cookie butter
      • 1 cup brown sugar packed
      • 1/2 cup white sugar
      • 2 eggs room temperature
      • 2 Tablespoons light corn syrup
      • 2 Tablespoons water
      • 3 teaspoons vanilla extract
      • 1 bag milk chocolate chips or semisweet chips, about 1 3/4 cups

      Instructions

      • Preheat oven at 375-degrees.
      • In a medium bowl, sift together flour, baking soda, and salt. Set aside.
      • In a big mixing bowl, beat butter and cookie butter until completely blended. Add the two sugars. Beat in the eggs, one at a time, followed by the corn syrup, water, and vanilla. Gradually mix in the dry ingredients. Fold in the chocolate chips.
      • Use a tablespoon scoop to dole out dough onto a cookie sheet, giving each one room to spread while baking. Bake for 10 to 11 minutes, until golden, then let them sit on the sheet another 5 to 10 minutes to set. Transfer to rack to completely cool.
      • Store in a sealed container at room temperature. They will keep well for up to 3 days.

      *OM NOM NOM!*

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        Bready or Not Original: Chewy Honey Chocolate Chip Cookies

        Posted by on Jun 26, 2019 in Blog, Bready or Not, chocolate, cookies | Comments Off on Bready or Not Original: Chewy Honey Chocolate Chip Cookies

        Bready or Not is back with an original recipe for Chewy Honey Chocolate Chip Cookies!

        Bready or Not Original: Chewy Honey Chocolate Chip Cookies

        This recipe arose from my need to create a good, basic chocolate chip cookie that could last for weeks to be shipped cross-country. I looked to my staple Chewy Honey cookies for inspiration, and started tweaking.

        Bready or Not Original: Chewy Honey Chocolate Chip Cookies

        On my first try, the cookies were good but a tad bland. Therefore, I upped the vanilla extract and also added espresso powder. Espresso powder is a secret weapon for anyone who bakes with chocolate, as it deepens the inherent flavor without making it taste like coffee.

        Bready or Not Original: Chewy Honey Chocolate Chip Cookies

        This second version worked in every way. Not only did it taste delicious, but it was perfect to pack and ship, too.

        Bready or Not Original: Chewy Honey Chocolate Chip Cookies

        Mind you, I wouldn’t do that right now because I live near Phoenix. In June, this isn’t a chocolate-friendly place outside of air conditioning!

        Bready or Not Original: Chewy Honey Chocolate Chip Cookies

        Try my other original Chewy Honey cookie recipes! If you’ve met me at a con, I’ve likely offered you the Maple or Snickerdoodle Cookies.
        Chewy Honey Maple Cookies
        Chewy Honey Snickerdoodles
        Chewy Honey Lemon Cookies

         

        Bready or Not Original: Chewy Honey Chocolate Chip Cookies

        This Bready or Not Original reinvents the chocolate chip cookie using a mixture of flours and corn starch for soft and chewy cookies that stay delicious for weeks in a sealed container. Note that the dough needs to chill for at least a few hours prior to baking.
        Course: Dessert, Snack
        Keyword: chocolate, cookies
        Author: Beth Cato

        Ingredients

        • 3/4 cup unsalted butter softened
        • 1/2 cup light brown sugar packed
        • 1/2 cup white sugar
        • 2 Tb honey
        • 1 large egg room temperature
        • 1 Tablespoon vanilla extract
        • 1 cup bread flour
        • 1 cup all-purpose flour
        • 2 teaspoons cornstarch
        • 1 teaspoon baking soda
        • 1 teaspoon espresso powder
        • 1/2 teaspoon salt
        • 1 cup chocolate chips add a variety!

        Instructions

        • In a large bowl, beat the butter until smooth. Add the sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg and vanilla extract.
        • In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cornstarch, baking soda, espresso powder, and salt. Sift together.
        • Slowly stir together the wet ingredients and flour mix until just combined. Sprinkle in the chocolate chips. Wrap the dough in plastic wrap and stash in the fridge for several hours or days; dough can also be frozen at this stage.
        • When ready to bake, preheat the oven at 350-degrees. Use greased stoneware, parchment paper, or silpat mats. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, and will spread when it bakes; keep this in mind when spacing cookie dough.
        • Teaspoon-sized cookies need to bake 9 to 12 minutes; Tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.
        • Stored cookies will keep in a sealed container, between waxed paper or parchment layers, for weeks. They are excellent for travel or shipping.
        • OM NOM NOM!

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        Bready or Not Original: Bacon Chocolate Chip Cookie Bars

        Posted by on Feb 6, 2019 in bacon, Blog, blondies, Bready or Not, chocolate, pork | Comments Off on Bready or Not Original: Bacon Chocolate Chip Cookie Bars

        These soft, chewy blondies are savory, sweet, and amazing–and my original creation.

        Bready or Not Original: Bacon Chocolate Chip Bars

        The year 2018 was awful in a lot of ways, but it offered one bonus: frequent sales on bacon at my regular grocery stores around Phoenix. I developed quite a strategic stockpile.

        Bready or Not Original: Bacon Chocolate Chip Bars

        I then realized, hey, I should try baking bacon into more sweets. After all, my bacon fat chocolate chip cookies are among my most popular recipes.

        Bready or Not Original: Bacon Chocolate Chip Bars

        I didn’t have a lot of free time, though. I wanted something to bake up fast, without a lot of fuss. Therefore, cookies were out. I wanted bars.

        Bready or Not Original: Bacon Chocolate Chip Bars

        To my surprise, I couldn’t find an existing recipe that appealed to me. I decided that if I wanted soft, chewy bacon and chocolate chip bars, I needed to develop my own recipe.

        Bready or Not Original: Bacon Chocolate Chip Bars

        That’s exactly what I did.

        Bready or Not Original: Bacon Chocolate Chip Bars

        This is a recipe that utilizes sweet and savory together, and it’s a must-bake for any bacon lovers.

         

        Bready or Not Original: Bacon Chocolate Chip Cookie Bars

        These soft, chewy bars combine sweet and savory by using bacon and bacon fat along with loads of butter and chocolate chips.
        Course: Dessert, Snack
        Keyword: bacon, bars, chocolate
        Author: Beth Cato

        Ingredients

        • 14 Tablespoons unsalted butter softened
        • 2 Tablespoons bacon fat
        • 1 cup light brown sugar packed
        • 3/4 cup white sugar
        • 2 teaspoons vanilla extract
        • 2 eggs room temperature
        • 3 cups all-purpose flour
        • 3/4 teaspoon salt
        • 3/4 teaspoon baking soda
        • 1 1/4 cup milk chocolate chips divided
        • 4 slices thick-cut cooked bacon chopped

        Instructions

        • Preheat oven at 350-degrees. Line a 13x9 pan with foil and grease with butter or nonstick spray.
        • Cream together the butter and bacon fat. Mix in the sugars until pale and fluffy, then add the vanilla and eggs.
        • In a separate bowl, sift together the flour, salt, and baking soda. Gradually mix the dry ingredients into the wet, until just combined. Fold in 1 cup of the chocolate chips along with the chopped bacon.
        • Press dough into prepared pan. Sprinkle the remaining chocolate chips over the top.
        • Bake for 22 to 25 minutes, until the middle passes the toothpick test. Cool until room temperature. Use foil to lift contents onto cutting board for easy slicing. Keep stored in sealed containers at room temperature or in the fridge.
        • OM NOM NOM!

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