Tag Archives: chocolate chip

Chocolate Chip Graham Cracker Cookies

Chocolate chip graham cookies lbbakes

Chocolate chip cookies. ¬†The world could use another recipe for those, right? ūüėČ

I think I have enough chocolate chip cookie recipes of my own to satisfy the masses (look here for proof), but that has never stopped me from continuing to experiment with the classic cookie.

When I was in New York over the summer, I made these cookies to bring to a party and I don’t think anyone had a clue about the secret ingredient in them‚Ķ graham cracker!

Chocolate chip graham cookies 2

The interesting thing about the graham cracker crumbs in these cookies is that even though you can’t necessarily put your finger on what exactly is different, they definitely taste different (in a good way). ¬†They’re a bit sweeter, a bit nuttier, and a bit chewier. ¬†All good things, in my opinion. ūüôā

With Labor Day weekend almost behind us, I know summer is “officially” over, but if you’re still embracing summer like I am (I really have no choice in this Florida heat), bake these cookies and sandwich a toasted marshmallow between two for a cookie s’more. ¬†I’m really regretting not doing that myself. ¬†Eat one for me!

Chocolate chip graham cracker cookies

[print_this]Chocolate Chip Graham Cracker Cookies

Traditional chocolate chip cookies with graham cracker crumbs for a chewy twist on the classic cookie. 

Makes about 3 dozen cookies

Prep time: 15 minutes

Cook time: 12-15 minutes

  • 1 cup (2 sticks) unsalted butter, chilled
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup graham cracker crumbs
  • 2 cups all-purpose flour
  • 2 cups semisweet chocolate chips

Heat the oven to 350 degrees F.  Line cookie sheets with parchment paper.

In a large mixing bowl, beat the butter and sugars with an electric mixer until creamy.  Add the eggs; mix until blended.

In a separate bowl, mix the remaining ingredients.  Gradually add the dry ingredients to the wet ingredients, mixing until combined.

Drop the cookie dough by rounded tablespoon onto the prepared cookie sheets.  Bake 12 to 15 minutes, or until the edges are golden brown.  Allow the cookies to cool 2-3 minutes on the cookie sheets before removing to cool completely.  Store the cookies in an airtight container, or freeze extra cookies.[/print_this]

Cocoa Brownies with Chocolate Chips

Cocoa Brownies with Chocolate Chips-1

I’ve posted recipes on this blog for more than three years, most of which are baked goods, yet I’ve never shared a recipe for homemade brownies. ¬†And that’s because I’d never made them before! ¬†Until yesterday.

I always thought the box mix was the best way to go… the easiest way to go… obviously, I thought wrong. ūüėČ



Don’t get me wrong, you can’t beat the simplicity of a boxed brownie mix. ¬†But honestly, this from-scratch version doesn’t involve too much extra labor. ¬†In keeping with my baking/cooking motto of keeping things simple, these brownies come together in minutes, all in one bowl.

Cocoa Brownies Top-1

Because cocoa powder is used as the primary chocolatifying (new word) ingredient, that means you don’t need to mess around melting bars of chocolate. ¬†Again, simplicity… and convenience, in my opinion — I always seem to have cocoa on hand, but seldom have bars of unsweetened chocolate.

The result? ¬†Well, I think the pictures speak for themselves, but, dense, rich, fudge-like brownies. ¬†I took these to a family party and they seemed to be a pretty big hit among the crowd — definitely chocolate overload, but in a good way. ūüėČ I suspect I’ll be making several variations of this recipe in the future!

Cocoa Brownies-1


[print_this]Cocoa Brownies with Chocolate Chips

Dense, fudge-like deep chocolate brownies with semisweet chocolate chips.

Makes about 24 brownies (depending on size)

Prep time: 20 minutes

Cook time: 30 minutes

  • 1 1/4 cups (20 tablespoons) unsalted butter
  • 1 cup light brown sugar
  • 1 1/4 cup granulated sugar
  • 1 3/4 cups unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 4 large eggs
  • 1 cup all-purpose or white whole wheat flour
  • 1 cup semisweet chocolate chips

Heat the oven to 325 degrees. ¬†Line a 13×9-inch baking pan with parchment paper or aluminum foil (enough that it hangs over the edges for easy removal).

In a large, microwave-safe mixing bowl, combine the butter, sugars, cocoa, and salt.  Microwave on high about 1 minute, or until the butter is melted.  Stir until smooth.  Add the vanilla and eggs; stir until the batter is shiny and smooth.  Stir in the flour, mixing until the flour is completely blended and the batter is smooth.  Fold in the chocolate chips.

Spread the batter into the prepared pan.  Bake 30 minutes, or until a toothpick inserted in the center of the pan comes out with a small amount of batter (this is key for fudge-like brownies; do not overbake!).  Allow the brownies to cool completely before cutting.

Adapted from this recipe.[/print_this]

Perfect Chocolate Chunk Cookie Bars

choc chip cookie bars lbbakes


Hello from New York! ¬†I just arrived late last night from Florida, and, well, aside from the lack of palm trees, it pretty much feels the same. ¬†Gotta love a classic summer heat wave! ¬†I think it’s best to embrace the warmer temperatures, because we all know it’ll change soon enough. ¬†Nonetheless, I see lots of iced coffee, swimming, and ice cream in my future.

choc chip cookie bars

Speaking of ice cream, I’d say a big scoop of vanilla (or cookie dough) would be the¬†perfect¬†accompaniment to these¬†perfect¬†chocolate chunk cookie bars. ¬†What makes them so perfect, you ask? ¬†Well, if I had to name 3 ingredients that make them perfect, they’d be:

Brown sugar.  And only brown sugar, no white.  It makes the bars chewy and soft.  Even better, using brown sugar exclusively means the bars will actually be softer the day after you bake them.  Love baked goods with staying power!

Cornstarch. ¬†It’s one of the secrets to my Levain Bakery copycat cookies, as well as one of my more recent chocolate chip cookie recipes. ¬†Like the brown sugar, cornstarch helps soften the cookie bars. ¬†And the great thing about these bars is they still have crispy edges, but the cornstarch ensures they have that soft, doughy-like interior we all know and love.

Chocolate chunks. ¬†Slash chocolate disks, or whatever larger chocolate piece you can get your hands on. ¬†I actually used these Hersheys baking melts I found at the store a couple months ago, but any thing would do — you could even chop up a couple chocolate bars. ¬†Using larger chocolate pieces instead of chocolate chips means more melty chocolate. ¬†I’m pretty sure melty chocolate never does any harm.

chocolate chip cookie bars

Must. go. find. ice. cream.

[print_this]Perfect Chocolate Chunk Cookie Bars

Super-soft cookie bars loaded with semisweet chocolate chunks. ¬†If you can, prepare the dough a day or two before baking and refrigerate until baking — this enhances the flavors of the cookie dough, and also makes for a “doughy” cookie bar.

Makes about 16 bars

Prep time: 15 minutes

Cook time: 25-30 minutes

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 2 cups white whole wheat flour (if using regular AP flour, add 1/4 cup)
  • 2 cups semisweet (or dark) chocolate chunks

In a large mixing bowl, cream the butter and sugar.  Add the eggs and vanilla; mix until smooth.

In a separate mixing bowl, stir the salt, baking soda, cornstarch, and flour.  Add the dry ingredients to the wet ingredients; stir until combined.  Stir in the chocolate chunks.

Place the dough in a large plastic bag or container.  Cover and refrigerate at least 12 hours, or up to 48 hours.

Heat the oven to 350 degrees F.  Line a 9-inch square pan with parchment paper, or spray with nonstick cooking spray.  Remove the dough from the refrigerator.

Spread the dough into the prepared pan. ¬†Bake 25 to 30 minutes, or until the edges are golden brown (the bars may seem “doughy” when you remove them from the oven, but trust me, this is a good thing!). ¬†Allow the bars to cool before cutting. Store in an airtight container up to 3 days, or freeze ¬†extra.[/print_this]

Chocolate Chip Cookie Dough Ice Cream Pie

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Chocolate Chip Cookie Dough Ice Cream Pie LBBakes

Now that it’s unofficially summer, I have the best dessert recipe to share with you. ¬†I know it’s the best because it involves ice cream and cookie dough. ¬†And no oven.

First, I’m going to let you in on a little secret: this pie¬†isn’t nearly as bad for you as it looks (speaking relatively here, folks). ¬†Don’t you love when that happens? ¬†This secret obviously means you need to make this pie. ¬†Immediately. ūüėČ

Chocolate Chip Cookie Dough Ice Cream Pie by Little Bitty Bakes

I dreamed this recipe from the bottom up, literally.  Most ice cream pies involve graham cracker crusts of some sort (which I love), but for whatever reason, I wanted to attempt a crust made of cookie dough.  Not baked cookies, but unbaked, gooey, cookie dough.  And what better to top a pie crust made of cookie dough than with cookie dough ice cream?

Chocolate chip cookie dough ice cream pie… with a chocolate chip cookie dough crust. ¬†This stuff might be the answer to world peace, my friends.

Since the cookie dough crust is frozen to set, I knew I needed to keep eggs out of the picture. ¬†I scoured the web for no-egg cookie dough recipes and landed on this gem. ¬†I made some adaptations, subbing butter for the oil (the original recipe is vegan, but I’m not), and used a combination of oats + almond meal to thicken things up. ¬†For those of you with special diets (e.g., vegan, gluten free), this recipe is totally doable. ¬†ūüôā

Chocolate Chip Cookie Dough Ice Cream Pie

Once I pressed the cookie dough into a springform pan, I let it set in the freezer for about 2 hours. ¬†As the crust sets, you will be able to press the cookie dough a bit easier, so don’t worry if you have trouble when first spreading it to the edges of the pan.

Meanwhile, I got the ice cream portion of things going. ¬†I mixed two cups of (softened) light cookie dough ice cream with a cup and a half of lite cool whip. ¬†I love making frozen/chilled pies with cool whip because it gives the pie lots of volume. ¬†If you’re not a cool whip fan, we can’t be friends, you could substitute real whipped cream (homemade, not from a can).

Once the cookie dough has chilled, spread the ice cream + cool whip mixture over the crust, and then let it freeze at least 6 hours, or overnight. ¬†I chilled mine overnight. ¬†And then I promptly devoured a slice for lunch the next day. ūüôā

Chocolate Chip Cookie Dough Ice Cream Pie top


… and I’ll now proceed to dream up 3497932 variations of this pie. ūüėČ

[print_this]Chocolate Chip Cookie Dough Ice Cream Pie

Chocolate chip cookie dough (sans egg) serves as the crust for this frozen cookie dough ice cream pie.

Serves 8

Prep time: 15 minutes

Cook time: n/a

Cookie dough crust (adapted from Chocolate Covered Katie):

  • 1 cup canned white beans, rinsed and drained
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup brown sugar
  • 3 tablespoons chocolate chips
  • 2 tablespoons quick oats
  • 2 to 3 tablespoons almond meal (or all-purpose flour)

Spray a 7 or 8-inch springform pan lightly with nonstick cooking spray.  Mash the beans in a food processor until smooth.  Combine all ingredients in a mixing bowl; stir until mixed well.  Press the cookie dough into the pan.  Chill until set, about 2 hours.

Ice cream layer:

  • 2 1/2 cups light cookie dough ice cream (I recommend Edy’s)
  • 1 1/2 cups light cool whip (or homemade whipped cream)

Allow the ice cream to soften on the counter.  Once softened, fold the cool whip into the ice cream until blended.  Spread the mixture over the chilled cookie dough crust.  Freeze the pie at least 6 hours before serving, or overnight.

This is an original recipe from http://www.littlebittybakes.com. [/print_this]

Dark Chocolate & Walnut Cookie Bars

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Dark chocolate cookie bars

I know what you’re thinking. ¬†These look like brownies. ¬†But they’re not — they’re crispy, chewy, chocolate cookie bars. ¬†Strange when food fools you like that, you know?

…sort of like this past weekend when I was in a frozen yogurt shop in Orlando and sampled butter popcorn flavored froyo. ¬†Seriously! ¬†What will they think of next? ¬†I wasn’t a fan, but I can see how the movie theater popcorn fanatic could be.

Anyway… back to these bars. ¬†A couple weeks ago, I had what I planned to bake as chocolate chip cookie bars in the oven, when, half way through baking, I had the urge to run a knife through the half-cooked bars, marbling the melty dark chocolate chips right into the cookie dough. ¬†Good decision Liz, good decision!

Dark chocolate cookie bars with walnuts lbbakes

In addition to swirling the melted dark chocolate chips mid-bake, these cookie bars are also uniquely crisp, crunchy,¬†and chewy — thanks in part to browned butter, walnuts, and oats, respectively.

You certainly don’t¬†have to brown the butter if you don’t have time, but I highly recommend trying sometime (see my instructions on how to brown butter here). ¬†It lends a nutty taste to whatever you bake or cook that you really can’t achieve any other way.

The quick cooking oats were a last-minute addition to this recipe, but I love the way they added texture to the bars.  They give the cookie bars extra chewiness, contrasting the crisp edges of the bars perfectly.

And if I haven’t convinced you to make these yet — the best part of making cookie bars? ¬†In my opinion, it’s being able to take the cookie dough straight from the bowl into the pan — no need to roll out individual cookies! ¬†It doesn’t get much simpler. ūüôā

Dark chocolate chip cookie bars lbbakes

[print_this]Dark Chocolate & Walnut Cookie Bars with Browned Butter

Melted dark chocolate is swirled through these crisp, chewy cookie bars as they bake, lending a rich flavor to every bite.  Walnuts are an optional addition for crunch, but you can substitute any other nut or dried fruit. 

Makes about 24 bars

Prep time: 15 minutes

Cook time: 20 minutes

  • 1 cup unsalted butter, browned*
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup all-purpose flour
  • 1 1/4 cup quick cooking oats
  • 1 1/2 cups dark chocolate chips
  • 1 cup chopped walnuts

Heat the oven to 350 degrees F.  Grease a 9 x 13 inch pan with nonstick cooking spray, or line with parchment paper.

In a large mixing bowl, beat the butter and sugars until creamy.  Add the eggs; mix until blended.  Add the baking soda and salt; mix until blended.  Add the flour and oats; mix until blended.  Stir in the chocolate chips and walnuts.

Spread the dough into the prepared pan.  Bake 10 minutes; remove from oven and use a knife to cut through the dough, swirling it in the process (the chocolate should be melting into the dough).  Bake an additional 10 minutes, until a toothpick inserted comes out nearly clean.  Allow the bars to cool before cutting into bars.

*If using browned butter, allow it to cool slightly before making the cookie dough.  If not using browned butter, be sure your butter is softened before making the cookie dough.[/print_this]

Chocolate Chip Cookies

Chocolate Chip Cookies w dark chocolate

Because yesterday was National Chocolate Chip Day… and because back in the day, I used to celebrate “Chocolate Chip Thursday” here on the blog… and because I truly believe the world can never have enough chocolate chip cookie recipes… I made these cookies, just for you. ūüôā

I really consider it a life mission of mine to perfect the chocolate chip cookie. ¬†I know, I’ve got some really serious life ambitions. ūüėČ

I already have some favorite chocolate chip cookie recipes — Levain Bakery copycat cookies, chocolate chip cookies with greek yogurt, and triple chocolate chip cookies, to name a few — but I have a feeling my latest recipe is going to rank right up there. ¬†Just look at the doughy insides!

Chocolate Chip Cookies

So what’s different about this chocolate chip cookie recipe? ¬†Only granulated sugar is used (no brown sugar). ¬†Extra cornstarch. ¬†And only egg yolks (no egg whites). ¬†I’ll explain…

About the sugar situation… Funny thing is, that actually happened by accident — I started making these, and realized I was out of brown sugar. ¬†What I didn’t realize was that these would end up being¬†awesome without the brown sugar!

Since brown sugar tends to lend a softer cookie, I made up for the lack of brown sugar in this recipe by increasing the amount of cornstarch — which helps soften the cookie’s interior — to two teaspoons.

Chocolate Chip Cookies II

Another “weird” thing going on with this recipe is the use of¬†only¬†egg yolks. ¬†Again, I came about this by accident, sort of. ¬†See, ¬†I often bake in “mini” batches when experimenting, so I didn’t want to use an entire egg in the small little batch I first made with these cookies. ¬†So I only added an egg yolk… and the results were amazing! ¬†It’s amazing (to me…) the results you can get when you just experiment a little bit.

As I do with most cookie doughs, I chilled the dough for a few hours before baking the cookies. ¬†I can’t stress enough how much of a fan I am of chilling dough before baking it. ¬†Not only does it break up the baking process, it also helps you get those thick,¬†doughy cookies that still have those crisp edges you love!

Soft Chocolate Chip Cookies

[print_this]Chocolate Chip Cookies

Thick, doughy, and soft chocolate chip cookies with crisp edges.  This recipe calls for dark chocolate chips, but you can substitute your preferred chocolate variety if desired.

Makes about 1 1/2 dozen large cookies

Prep time: 15 minutes

Cook time: 15 minutes

  • 1 cup (2 sticks) unsalted butter, chilled
  • 1 1/3 cup granulated sugar
  • 4 egg yolks
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons cornstarch
  • 2 cups white whole wheat flour (or all-purpose flour)
  • 1 1/2 cups dark chocolate chips

In a large mixing bowl, beat the butter and sugar until creamy.  Add the eggs and vanilla, mixing until blended.  Stir in the baking powder, salt, and cornstarch; mix until blended.  Add the flour; mix until combined.  Stir in the chocolate chips.

Form the dough into large balls, about 2 to 2.5 inches in diameter.  Place the formed cookie dough balls in a plastic container or baking pan; cover and refrigerate at least 3 hours, or up to 2 days.

Remove the cookie dough balls from the refrigerator about 15 minutes before baking.  Heat the oven to 350 degrees F.  Line cookie sheets with parchment paper.  Place the cookies on the cookie sheets, about 3 inches apart.  Bake 15 to 20 minutes, or until the edges are golden brown (if your dough is not chilled, you will need to decrease baking time to 12 to 15 minutes).  Allow the cookies to cool about 5 minutes before removing from cookie sheets to cool completely.  Store the cookies in an airtight container; extra cookies may be frozen.

This is an original recipe from http://www.littlebittybakes.com. 


Happy Chocolate Chip Day!

Did you know May 15th is National Chocolate Chip Day? ¬†Sometimes I think we have a few too many “food days” but if there is a day I’m okay with keeping, it’s a day to celebrate the chocolate chip (side note: I think we still need a greek yogurt day, I should work on that).

I’m sure I’m not the only one who remembers one of the first things they ever baked was a chocolate chip cookie (the recipe on the back of the Toll House package, obviously). ¬†Over the years, I like to think my skills in the kitchen have improved, and my tastes have certainly evolved, but you still just can’t beat the nostalgia of a chocolate chip. ¬†Know what I mean?

I actually¬†*do*¬†have a new chocolate chip cookie recipe in the works, but I’m saving that for another day (soon!). ¬†But today, to honor the day of the chocolate chip, I thought I’d sort through all of my recipes and put together a round-up of some of my favorites involving chocolate chips. ¬†Enjoy!

Levain Bakery Chocolate Chip Walnut Cookies. ¬†Want to know a trick to “doughy” cookies? ¬†Make ’em really big. ¬†And add cornstarch — it thickens up the dough, which means it doesn’t spread as much. ¬†Less spread = thick, soft, doughy cookie.

Triple Chocolate Chip Cookies.  Similar recipe as my Levain Bakery copycat cookie recipe, but with three types of chocolate: dark, semisweet, and milk.  3x the chocolate!

Chocolate Chip Cake Cookies. ¬†As if chocolate chip cookies aren’t enough on their own, this recipe involves Greek yogurt, which makes for a fluffy, cake-like chocolate chip cookie. ¬†Highly recommended, especially with some ice cream sandwiched between two!

Chocolate Chip Cookie Granola. ¬†What makes a cup of yogurt better? ¬†Crunchy, sweet granola that tastes just like a chocolate chip cookie, obviously. ūüėČ

Monster Cookies. ¬†Okay, there’s a lot more than chocolate chips involved in these gems, but that’s not such a bad thing, right? ¬†Next time I make them, I think I’ll try to use as many different types of chocolate chips as I can — making them even more “monster”-like.

Monster Cookies

Oatmeal Sunflower Seed Chocolate Chip Cookie Bars.  Soft, chewy oatmeal cookie bars, with sweet chocolate chips and salty sunflower seeds mixed into the batter.  The stir-in options for these bars are endless.

Mint Chocolate Chip Funfetti Cookies. ¬†I know mint is most popular around the holidays, but if you’re anything like me, you’re able to enjoy the mint + chocolate combo any time of year. ¬†Especially when cake mix is involved!

“Mega” sized Chocolate Chip Cookies with Sea Salt. ¬†I’m convinced a sprinkle of sea salt makes anything taste better, all desserts included. ¬†I think I need to combine this recipe with my Levain Bakery copycat recipe. ūüôā

What’s your favorite way to enjoy chocolate chips? ¬†I’m not going to lie, for me these days, I love stirring dark chocolate chips ¬†into greek yogurt. ¬†This should be no surprise to many of you. ūüėČ ¬†But chocolate chip cookies are a close, close second!