Browsing Tag

chocolate chip cookies


Ultimate Bakery-Style Chocolate Chip Cookies with Candied Pecans

January 13, 2015

Ultimate Bakery Style Chocolate Chip Cookies | Espresso and Cream

Many times I sit down to write and blog post without really thinking about what exactly I’m writing about. The words flow easily about the recipe I’m going to share with you, the flavor or texture or usefulness of the recipe at hand. It’s easy to fall into a lull of writing about food without really writing about anything at all. Does anyone really need me to wax poetic for four paragraphs about chocolate chip cookies?

Lately I’ve felt a pull towards different types of blogs than those that I’ve loved in the past. I’m drawn to the writing of women who are ultimately inspiring in the way they share vulnerability and failure without falling down the rabbit hole of negativity and hopelessness.

*I love the way Jess and Rachel write about faith, motherhood and anxiety, depression and the whole of life experiences. The way they bravely share their faith and passion for Jesus pushes me to share my faith more openly.
*My adoration for Shanna’s understated and beautiful way of looking at the world continues to grow with every post. I’m so thankful for her friendship over the years, even if it’s just been of the digital/e-mail variety.
*The way Laken writes about family life, motherhood and personal growth always leaves me feeling inspired and uplifted; her site always feels, to me, like the blog equivalent of Anthropologie for some reason.
*I wish every single day that Heather and I could sit and work together and drink coffee and talk like old friends. Another e-mail blog friend, I feel her warm spirit come across in every post, almost like a virtual hug.

Anyway, I suppose I’ve gotten terribly off course, but what I really mean to say is that I’m so thankful for those who are willing to share their lives online. Sometimes I wonder if having “blog friends” is strange or if I should just spend more time devoted to those friendships that I have in real life. But the beauty of the blog world is that chances are there is someone going through something similar to what you’re going through, whether it be a painful and trying time or a time of extreme joy.

I’m so thankful there are women who have written their stories for the world to read so that I can follow along, a few steps behind, and feel a little more prepared for what’s ahead. I’m thankful for those who are writing out their own crazy stories in the thick of it so that I can read what they’re going through and know that I’m not alone.

If you’ve made it this far down the page, thank you for reading my ramblings! I have nothing to really wrap this post together with except to say that I made cookies. Really, really good cookies, if I do say so myself. They’re perfect in the way that they’re crispy on the edges and soft and chewy in the center. They’re packed with chocolate chunks and candied pecans and have just the right amount of salt so as not to overwhelm you with sweet. Make them. I promise you won’t be disappointed.

Ultimate Bakery-Style Chocolate Chip Cookies (1) | Espresso and Cream

Ultimate Bakery-Style Chocolate Chip Cookies
Recipe type: Dessert, Snack
Serves: 20
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon corn starch
  • 1 teaspoon kosher salt
  • 1½ sticks butter, softened
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • ½ teaspoon almond extract
  • 1 cup semi-sweet chocolate chunks
  • ½ cup chopped candied pecans (I buy mine at Trader Joe's)
  1. Heat oven to 350F.
  2. In a small mixing bowl, combine the flour, baking soda, corn starch and salt. Stir until well combined.
  3. In the bowl of an electric mixer, beat butter until smooth and creamy, about 1 minute. Add in the brown sugar and granulated sugar and beat 2 minutes more or until light and fluffy. Beat in the eggs, one at a time, until just combined, followed by the vanilla and almond extracts.
  4. Add the flour mixture to the butter mixture and beat until combined. Stir in the chocolate chips and candied pecans by hand until incorporated.
  5. Spoon dough by heaping tablespoons onto lightly greased baking sheet, placing dough balls about 2 inches apart. Bake 9 to 10 minutes or until golden brown around the edges and slightly soft looking in the center of the cookies. Cool 5 minutes on baking sheet. Cool completely on wire cooling rack.


Loaded Chocolate Chip Cookie Bites | Espresso and Cream

October 20, 2014

Cookie Dough Bites (2) | Espresso and Cream

How was your weekend, friends? Joe and I had the best weekend with absolutely no plans on the schedule. After traveling or being crazy busy for the last month, this was the first weekend that we had a chance to hang around the house with no actual plans. It was glorious. We did a big deep “fall clean” of the house on Saturday morning, tossing and throwing things away and sorting. Please tell me I’m not the only person who gets a huge sense of relief throwing/giving away things we don’t need? I think a little bit of nesting has been kicking in because I suddenly have the desire to organize and sort every drawer and closet in our house!

I also made a little time for baking cookies and am super excited to have a new recipe to share today. Most of the time I’m a from-scratch baker, not because I feel like that’s what I should do but because I find it incredibly relaxing to bake, especially when I don’t have anything on the agenda. But sometimes I like to bring in a little help.

Since I work for Betty Crocker, I ended up with a bunch of pouch cookie mix in my pantry after a photo shoot last week. I pack Joe’s lunch each weekday morning and like to put a little something sweet into his lunch each day and we had absolutely nothing sweet around the house that would suffice, so a quick cookie baking session was calling my name. But instead of devoting a bunch of time baking, I made these cookies during halftime of the Vikings game and was back on the couch in time to watch the second half. Win-win!

Be aware that these cookies don’t spread out like regular cookies, which is by design. The edges get delightfully crispy and crunchy while the centers stay soft and chewy. It’s a fantastic combination, and these little cookies fit well inside almost any lunch box, for husbands or for kiddos!

Loaded Chocolate Chip Cookie Bites
Recipe type: Dessert, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 20
These cookies do not spread out like regular cookies but, rather, they hold their shape in more of a "ball" form by design. If you want your cookies to be flatter, flatten each dough ball with the back of your hand before baking.
  • 1 pouch Betty Crocker chocolate chip cookie mix
  • 1 stick butter, softened
  • 1 egg
  • ¼ cup creamy natural peanut butter (I didn't test with regular peanut butter, but I think it would work!)
  • ¾ cup miniature pretzels, finely chopped/crushed
  • ½ cup chopped pecans
  1. Heat oven to 350F.
  2. In the bowl of an electric mixer, beat together the cookie mix, butter, egg and peanut butter until a soft dough forms and all ingredients are well combined. Beat in the pretzels and pecans until evenly combined.
  3. Scoop dough by rounded tablespoons onto an ungreased cookie sheet (or use a cookie scoop like I did.) Bake 8 to 10 minutes or until edges are lightly golden brown and set. Cool on baking sheet 2 minutes; cool completely on wire cooling rack.



Small Batch Chocolate Chip Cookies (4 Cookies)

May 6, 2014

Small Batch Chocolate Chip Cookies 1 | Espresso and Cream

I mentioned on Instagram this past weekend that I had a great small-batch chocolate chip recipe for you. Since a lot of you mentioned you were excited about the recipe, I figured it’s best not to keep you waiting any longer than necessary. Over the years there have been many times when I want just a little something sweet. I don’t want to bake two dozen chocolate chip cookies because of the time and hassle and amount of ingredients required, so this weekend I took one of my favorite chocolate chip cookie recipes and scaled it down to make only 4 cookies instead of a dozen or two.

The recipe is an almond flour based cookie that doesn’t contain any “specialty” ingredients, like starches or specialty flours, just a little almond meal and some basic cookie ingredients like butter, sugar and chocolate chips. Since the cookies are made with almond meal they have a slightly different texture than a cookie made with all-purpose flour, but I can assure you they are still very soft, chewy and totally delicious.

Next time you’re looking for an easy little recipe that makes just a few cookies to satisfy a craving, I would highly suggest these little gems. And in case you’re interested, I’ve also included nutritional information in the recipe heatnote. These aren’t exactly “diet” cookies, but the clean ingredient list can make you feel good about eating a cookie, or two. I promise I won’t tell anyone.

Small Batch Chocolate Chip Cookies 2 | Espresso and Cream

Small Batch Chocolate Chip Cookies (4 Cookies)
Recipe type: Dessert
Serves: 4
This recipe only makes 4 cookies so it is perfectly portion controlled! Each cookie has approximately 240 calories, 5 grams of protein and 2 grams of fiber.
  • ¾ cup almond meal
  • 2 tablespoons sugar
  • ¼ teaspoon baking soda
  • Pinch of salt
  • 1 egg yolk
  • 2 tablespoons butter, softened
  • ½ tablespoon almond milk or other milk of choice
  • ¼ teaspoon vanilla extract
  • 2 tablespoons chocolate chips, non-dairy chocolate chips or cacao nibs
  1. Heat oven to 350F. Line a baking sheet with parchment paper or a nonstick baking mat (such as a silpat) and set aside.
  2. In a small bowl, combine the almond meal, sugar, baking soda and salt. Set aside.
  3. In a second small bowl, combine the egg yolk and butter until smooth and well combined. Add in the almond milk and vanilla extract.
  4. Add wet ingredients to dry ingredients and stir with a rubber spatula until evenly combined. Stir in the chocolate chips.
  5. Scoop dough by heaping tablespoons onto baking sheet. Bake 9 to 12 minutes or until edges are golden brown. Cool 5 minutes on baking sheet. Transfer to wire rack to cool completely.



Oatmeal Chocolate Chip Cookies (gluten-free & vegan)

June 3, 2013


First up, the winners of the pancake giveaway! They are:
-Sarah (who likes her pancakes with syrup and Nutella)
-Jessica Honcoop
-Kristin Darhower
-Andrea (who likes to make healthy pancakes with whole wheat flour, oats and yogurt)

Ladies, shoot me an e-mail with your address to to claim your prizes!

Lately I’ve become increasingly interested in gluten-free, vegan baking. Not necessarily because I personally need to bake treats without gluten or animal products. But it feels like the next frontier in baking, a wide, undiscovered world of flours, meals and gums, among other things. Gluten-free, vegan baking challenges me, and everything I’ve come to know about baking. Since I was little I’ve been baking with all-purpose flour, eggs and butter. It’s incredibly challenging to break all my previous assumptions about what makes a quality baked good and play around with recipes that are entirely different in method and ingredients.

In the past, I’ve always felt that even the most successful gluten-free, vegan baked goods needed to come with a disclaimer. “This is a really good cookie recipe, for being gluten-free and vegan!”

But last week I finally arrived at an adapted cookie recipe that didn’t need a disclaimer. In fact, I think these cookies may have become my favorite cookie recipe. No disclaimer or excuses necessary. These Oatmeal Chocolate Chip Cookies are, plain and simple, my favorite oatmeal chocolate chip cookie; they hold their own when pitted against their butter and gluten-laden counterparts. And I’m sure that when you make them (please make them!) you will agree.


Oatmeal Chocolate Chip Cookies (gluten-free and vegan)
Makes 24 cookies
Adapted from the Baby Cakes Bakery recipe on the Bob’s Red Mill package
1 1/2 cups oat bran (make sure it is gluten-free)
1 cup gluten-free all-purpose flour (I use Bob’s Red Mill)
1/4 cup ground flax
1 cup sugar
1 teaspoon baking soda
1 1/2 teaspoons xanthan gum
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup plus 2 tablespoons melted coconut oil or canola oil
5 tablespoons applesauce
1 teaspoon vanilla
1 cup chocolate chips (to make this recipe completely vegan, make sure the chocolate chips are vegan)

1. Preheat oven to 325°F. Line a baking sheet with parchment or a nonstick baking mat; set aside.
2. In large bowl combine oat bran, all-purpose gluten-free flour, flax, sugar, baking soda, xanthan gum, cinnamon and salt until well combined. In small bowl combine oil, applesauce and vanilla. Add wet ingredients to try ingredients and stir until well combined. Stir in chocolate chips.
3. Drop mixture by heaping tablespoons onto baking sheet, rolling between your hands into balls if you want the cookies to be uniform and round. Mixture will feel oily and may take a little effort to keep the dough in round balls. Don’t worry, that’s totally normal.
4. Bake 7 minutes. Rotate baking sheet. Bake 7 minutes more or until cookies are golden brown. Cool on pan 5 minutes. Transfer to a wire rack to cool completely.

Happy Baking!

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