Chocolate Chocolate Chip Cookie 2.0 (aka Double Chocolate Cookie)

I developed this recipe back in 2017 when I was on the hunt for the perfect chocolate chocolate chip cookie. I didn’t want one that was cakey, or fudgy, or flourless, or crispy. What I came up with was perfect…at the time. But a few weeks ago I realized that it wasn’t perfect anymore so I made a few adjustments.

They’re still very chocolatey but the texture is improved: thick and chewy without some of the graininess that was there before.

Chocolate Chocolate Chip Cookie 2.0

280g unsalted butter, room temp
225g brown sugar
225g granulated sugar
1 tbsp vanilla extract
2 tsp salt
2 eggs
330g all purpose flour
1 tsp baking soda
90g unsweetened cocoa powder
1 ½ tsp espresso powder
300g dark chocolate chips

Make the cookies: Preheat the oven to 375°. Combine butter, brown sugar, granulated sugar, vanilla, and salt in the bowl of a standing mixer fitted with the paddle attachment. Mix on medium-high speed until light, about 3 minutes. Add the eggs and mix until blended.

Whisk the flour, baking soda, cocoa powders, and espresso powder together, then add to the dough, continuing to mix for 2 minutes. Stir in the chocolate chips.

Using a size 20 scoop, bake for 10 minutes. The cookies will look undercooked but once they have cooled fully (a few hours), they will be perfect.

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Almond Cookies

After devouring nearly an entire package of oreos last weekend, I’ve decided to cut back on sugar which, as many of you know, is hard. The way I like to trick myself into thinking I’ve succeeded is by eating a cookie that is at least free of refined sugar. That counts for something, right?

I’ve made a lot of “healthy cookies” in the past but this is my favorite. It is filled with almond butter, almond flour, maple syrup and topped with maldon salt. Occasionally, dark chocolate makes its way in there because, well, chocolate makes everything better.

Almond Cookies
adapted from Goop

1 ½ cups almond flour
¾ tsp xantham gum
½ tsp salt
1 tsp baking powder
1 cup almond butter
1 cup maple syrup
1 tsp vanilla extract
½ maldon salt (optional)

Preheat oven to 350℉. Whisk the almond flour, xantham gum, salt, and baking powder in a large bowl. In a separate bowl, whisk almond butter, maple syrup, and vanilla together. Add the dry ingredients to the wet and mix until fully combined.

Using a size 30 scoop, bake for 15 minutes. If you’d like, sprinkle some sea salt on top of each cookie before putting them in the oven.

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M&M Cookies

My kids recently came home with giant, partially eaten cookies that looked like a mouse nibbled the edges. My daughter, a black and white, and my son, an M&M cookie. He clearly wasn’t going to finish it so I decided to take advantage of the opportunity and eat it myself.

I was immediately reminded of how good M&M cookies are which led to my three week long, batch after batch (after batch after batch) cooking phenomenon I like to call: Betsy, stop eating cookie dough and finalize the damn recipe, recipe.

I wanted a cookie that was caramelized, thick, chewy but not tender, and filled to the brim with M&Ms. I think I did it.

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M&M Cookies

226g (2 sticks) unsalted butter**
45g (4 tbsp) water**
250g (1 ½ cups, packed) brown sugar
150g (¾ cup) granulated sugar
1 tbsp vanilla extract
2 tsp salt
2 eggs
400g (3 ¼ cups) all purpose flour
1 tsp baking soda
250g (1 1/2 cups) M&Ms

**When you brown butter, a portion of the moisture/water cooks off. When I brown my usual two sticks of butter (costco brand), I lose about 50 grams of water. The amount of water I have listed above is based off of my technique (how much I brown the butter) and the type of butter (the percentage of water varies brand to brand).

In order for the cookies to turn out as intended, I would suggest using a scale. Measure the butter before cooking and then again after cooking. Whatever the difference in weight is, replace that with water.

Make the cookies: Preheat the oven to 375°. Melt the butter in a stainless steel pot over medium heat. Continue stirring, scraping the brown bits that form on the bottom of the pot, until the butter is golden and no longer bubbling (10 minutes). Pour into a heat resistant bowl making sure to include all of the brown bits from the bottom of the pan. Let the mixture cool until nearly solid (feel free to throw into the freezer/fridge to speed up the process). **See note to the left on browning the butter**

Once the butter has solidified, combine it with the water, brown sugar, granulated sugar, vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed until light, about 3 minutes. Add the eggs and mix until blended.

Whisk the flour and baking soda together then add to the dough, continuing to mix for 2 minutes. Stir in the M&Ms by hand.

Using a size 20 scoop, bake for 11-12 minutes.

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