Bready or Not

Bready or Not recipe blog

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: Brownie Cookies

    Posted by on Jan 10, 2024 in Blog, Bready or Not, brownies, chocolate, cookies | 0 comments

    If ever you are experiencing a chocolate emergency (need chocolate NOW, don’t want to leave the house, don’t want to spend a long time making something), these Brownie Cookies will satisfy nicely.

    Bready or Not: Brownie Cookies

    These cookies mix up fast. They bake fast. They cool fast. They enter your stomach fast.

    Bready or Not: Brownie Cookies

    Plus, they are imbued with brownie goodness. The dough includes melted chocolate and chopped walnuts. Yes, you can replace the walnuts with a different nut–or leave out the nuts entirely, if you so choose. I really love the texture of a chewy cookie with a crunchy nut, though.

    Bready or Not: Brownie Cookies

    Actually, you could even replace the nuts with something like M&Ms. That’d make these easy to modify for holidays, too–green and red candies in December, the Valentine’s mix in February. Have fun with this recipe!

    Bready or Not: Brownie Cookies

    Are you craving brownies, but want your fix FAST? Try these cookies. They are quick to make and bake!
    Course: Dessert, Snack
    Cuisine: American
    Keyword: chocolate, cookies, walnuts
    Servings: 25
    Author: Beth Cato

    Equipment

    • baking sheet
    • parchment paper
    • tablespoon scoop or spoon

    Ingredients

    • 1/3 cup unsalted butter softened
    • 3/4 cup white sugar
    • 1/3 cup light corn syrup
    • 1 large egg room temperature
    • 3 ounces semisweet chocolate melted
    • 2 teaspoons vanilla extract
    • 1 2/3 cups all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 3/4 cup walnuts chopped

    Instructions

    • Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
    • In a large bowl, cream together butter and sugar until they are light and fluffy. Add the corn syrup and egg. Add the melted chocolate and vanilla.
    • In another bowl, combine the flour, baking powder, and salt. Gradually mix this into the wet ingredients, scraping the bottom of the bowl to make sure everything is combined. Fold in the walnuts.
    • Use a tablespoon scoop or spoon to dollop rounds of dough, spaced out, on baking sheet. Bake for 9 to 11 minutes, then let rest on sheet a few minutes before transferring them to a cooling rack. Store in a sealed container at room temperature.

    OM NOM NOM!

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      Bready or Not: Oatmeal Cinnamon Cookies

      Posted by on Jan 3, 2024 in Blog, Bready or Not, cookies | 0 comments

      I’m not going to pretend these are some kind of healthy cookie for the new year just because they include oats. No, these Oatmeal Cinnamon Cookies, are classic, homey, and delicious, and that’s probably because they include a heaping helping of butter and sugar.

      Bready or Not: Oatmeal Cinnamon Cookies

      These cookies aren’t hardcore on sweetness. The oats and the warmth of cinnamon really come through. This is a superb winter baking cookie for me. They aren’t all-out spicy in a way that makes a person think of the holidays, but they are still fragrant and cozy.

      Bready or Not: Oatmeal Cinnamon Cookies

      They are a breeze to make, too. No chill is required. Make and bake.

      Bready or Not: Oatmeal Cinnamon Cookies

      Modified from Taste of Home: Best of Baking 2022.

      Bready or Not: Oatmeal Cinnamon Cookies

      This recipe for classic cookies comes together fast, requiring no chill time or wait. These are homey, chewy cookies. Modified from Taste of Home: Best of Baking 2022.
      Course: Dessert, Snack
      Cuisine: American
      Keyword: cookies, oats
      Servings: 43 cookies
      Author: Beth Cato

      Equipment

      • tablespoon scoop
      • parchment paper

      Ingredients

      • 1 cup unsalted butter (2 sticks) softened
      • 1 cup white sugar
      • 1 cup brown sugar packed
      • 2 large eggs room temperature
      • 1 teaspoon vanilla extract
      • 2 cups all-purpose flour
      • 1 teaspoon baking soda
      • 1 teaspoon ground cinnamon
      • 1/2 teaspoon baking powder
      • 1/2 teaspoon salt
      • 3 cups quick oats

      Instructions

      • Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
      • In a large bowl, cream together the butter and both sugars until they are light and fluffy. Beat in the eggs and vanilla.
      • In another bowl, combine with flour, baking soda, cinnamon, baking powder, and salt. Gradually add the dry ingredients in with the wet, scraping the bottom of the bowl to make sure everything is mixed. Fold in the oats, stirring well to make sure they are coated.
      • Use a large cookie scoop or spoon to dole out dough onto baking sheet, leaving several inches of space around each; they will spread. Bake for 10 to 12 minutes. Let set on sheet a few minutes before transferring to a rack to completely cool. Store 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: Dulce de Leche Brownies Redux

          Posted by on Dec 20, 2023 in Blog, Bready or Not, brownies, chocolate | 0 comments

          Do you need a brownie recipe that will really impress people this holiday season? Try these Dulce de Leche Brownies!

          Bready or Not: Dulce de Leche Brownies Redux

          This is a resurrected recipe that was originally shared on the Holy Taco Church, which I then reposted here on my site in 2015. It was a big hit back then–I had several people reach out to say they tried it and loved it.

          Bready or Not: Dulce de Leche Brownies Redux

          Now, one big warning: This is a dangerous recipe, and I’m not just talking calories. Sweetened condensed milk becomes lava after mere minutes in the microwave. Make this recipe with care. I originally advised using 10-12 minutes total time to make the dulce de leche in the microwave, but when I remade it this year, I did shorter bursts and spent more like 15 minutes, and there were no scalding-hot overflows.

          Bready or Not: Dulce de Leche Brownies Redux

          So, take care with this recipe, and know that the reward for your risk is sweet indeed.

          Bready or Not: Dulce de Leche Brownies Redux

          These indulgent, rich brownies are a real treat!
          Course: Dessert, Snack
          Author: Beth Cato

          Equipment

          • microwave
          • large bowl
          • 9×13 pan
          • aluminum foil
          • nonstick spray
          • uneven spatula

          Ingredients

          Dulce de Leche

          • 14 ounces sweetened condensed milk can
          • 1 Tablespoon corn syrup
          • 2 Tablespoons unsalted butter

          Brownies

          • 1 cup unsalted butter softened (2 sticks)
          • 1 1/4 cups white sugar
          • 1/2 cup brown sugar packed
          • 4 large eggs room temperature
          • 2 teaspoons vanilla extract
          • 1 cup all-purpose flour
          • 1 teaspoon espresso powder optional but awesome
          • 3/4 cup unsweetened cocoa powder sifted
          • 1/2 teaspoon salt
          • 1/2 cup chocolate chips

          Instructions

          To make Dulce de Leche

          • (Note that you can buy canned Dulce de Leche on the Hispanic foods aisle in many grocery stores and skip this step! You can also make it in a crock pot or stove–look up these other methods online. Microwave is faster, but has some danger involved.)
          • Combine sweetened condensed milk and corn syrup in a LARGE microwave safe bowl. You need the bowl large because the stuff may start to boil like an erupting volcano.
          • Microwave on 50% power, stopping and stirring every 2 minutes. Start watching VERY CAREFULLY about the 5 minute point. It can start to boil over very quickly. Start doing 1 minute increments, stirring well in between. Somewhere from 10 to 15 minutes, it will thicken and look caramel-colored rather than white, at which point it is ready. It might look curdled but that goes away when you stir. Add in the butter and stir until it’s melted. Set aside.

          To Make the Brownies

          • Preheat oven at 325-degrees. Line a 9×13 pan with foil and butter it or apply nonstick spray.
          • In a large bowl, cream the butter and sugars until fluffy. Beat in eggs and vanilla. Combine flour, espresso powder (if using), cocoa, and salt. Add dry ingredients into creamed mixture; mix until well blended.
          • Spread about 1/2 of mixture in the prepared pan. This will just cover the bottom. Drop spoonfuls of Dulce de Leche evenly over this layer and smooth out with an uneven spatula. Sprinkle chocolate chips all over. Cover with remaining brownie batter using clean uneven spatula.
          • Bake 35 to 40 minutes, until the middle passes the toothpick test. Cool and cut into squares.

          OM NOM NOM!

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            Bready or Not: Half and Half Cookies

            Posted by on Dec 13, 2023 in Blog, Bready or Not, brownies, chocolate, cookies | 0 comments

            You don’t have to choose between chewy chocolate cookies and brownies with this delectable recipe for Half and Half Cookies. You can enjoy both, and in the same bite, if you want!

            Bready or Not: Half and Half Cookies

            This recipe is wonderfully straightforward. The dough doesn’t even need to be chilled. You mix, bake, and enjoy.

            Bready or Not: Half and Half Cookies

            Recipes like this are when a teaspoon scoop comes in handy for creating even portions of dough. The resulting cookie is fairly large because it’s essentially two mini cookies merged like Voltron to create something even more awesome.

            Bready or Not: Half and Half Cookies

            Bready or Not: Half and Half Cookies

            These cookies offer two distinct flavors in one delicious bite. Makes about 43 cookies.
            Course: Dessert, Snack
            Keyword: chocolate, cookies
            Servings: 43 cookies
            Author: Beth Cato

            Equipment

            • parchment paper
            • food scale
            • teaspoon scoop or spoon

            Ingredients

            Main dough

            • 3 cups all-purpose flour
            • 1/2 teaspoon baking soda
            • pinch salt
            • 1 cup unsalted butter room temperature (2 sticks)
            • 1 cup brown sugar packed
            • 1/2 cup white sugar
            • 2 large eggs room temperature
            • 2 teaspoons vanilla extract
            • 11 ounces white chocolate chips 1 bag

            Cocoa dough

            • 1/4 cup white sugar
            • 1/4 cup unsweetened cocoa powder sifted

            Instructions

            • Preheat oven to 350-degrees. Line a large cookie sheet with parchment paper.
            • In a small bowl, sift together flour, baking soda, and salt. Set aside.
            • In a large bowl, beat together butter, brown sugar, and white sugar until smooth, scraping the bottom of the bowl a few times to ensure everything is combined. Add eggs, one at a time, followed by the vanilla. Gradually beat in the flour mixture.
            • Use a food scale to divine dough in half between two bowls. To one dough, add the extra sugar and cocoa, stirring until the color is consistent. Divide the white chocolate chips in half between the two doughs and fold in to incorporate.
            • Use the teaspoon scoop to dole out one scoop of white dough, one scoop of cocoa dough and press together. Flatten slightly so that the half-and-half dough is visible. Set each combined dough ball spaced out on the baking sheet.
            • Bake for 11 to 13 minutes, until cookies look set. Let them rest on the sheet for about 5 minutes before transferring to a cooling rack. Store them in an airtight container for up to 3 days at room temperature.

            OM NOM NOM!

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