Chocolate Chip Cookies Archives - Cookies for Days

Brown Butter Chocolate Chip Cookies

admin — Tue, 01 Apr 2025 02:46:29 +0000

Brown Butter Chocolate Chip Cookies are the elevated version of my best ever chocolate chip cookies (that are soft, chewy, and always turn out)! The brown butter adds a richness and slightly nutty undertone to the cookies, making them utterly divine.

Best Brown Butter Chocolate Chip Cookies (ever!)

I have been working on creating the yummiest brown butter chocolate chip cookie recipe for a longgg time. And after many (many) tests, I finally realized that I didn’t need to create a brand new cookie – the best base for these cookies was my already perfect chocolate chip cookies! Duh!

This recipe takes all the goodness of my old faithful CCC recipe but adds brown butter (+ a few other tweaks). And holy WOW. They’re incredible. Here’s why these browned butter chocolate chip cookies are sure to be a cult favorite + a little trick that really pulls everything together:

Here’s the trick to getting my regular choco chip recipe to work with the brown butter: a tiny skosh of milk! Without the added milk (quantity noted in the recipe), the melted browned butter would dry the dough out and prevent the cookies from spreading.
The flavor is BOMB – The brown butter in these cookies provides a warm, nutty depth that is *chef’s kiss* when it’s paired with an almost exuberant amount of vanilla, chopped melty chocolate, and equal parts brown + granulated sugar. All in all, it’s an A+.
It’s just the right amount – This recipe yields a lot of cookies, but not like too many cookies, ya know? You won’t end up throwing any away, but you’ll have enough to satisfy. Want to freeze the dough and bake them later? Flash freeze the dough balls for 30 minutes on a cookie sheet. Then place all dough balls into a freezer bag and use within 3 months.

What are Browned Butter Chocolate Chip Cookies?

It’s pretty simple, brown butter chocolate chip cookies use browned butter instead of regular butter! This gives the cookie a super nice deep flavor that I’m positive you’ll love.

Ingredients

If you’ve made my Chocolate Chip Cookies, you won’t be surprised by this ingredient list! The biggest difference here is that we brown our butter before adding it to the dough along with a splash of milk.

Salted butter, browned – I’ll explain how to brown the butter in the recipe card, but if you need more help you can check out my post on how to brown butter.
Granulated sugar
Brown sugar
Egg
Milk – This will keep the dough from drying out and allow the cookies to spread just a bit.
Vanilla – You may look at the quantity of vanilla and think it is a typo – rest assured, it is not! We just want a lot of vanilla here.
All-purpose flour
Baking soda
Salt
Chocolate chips, chopped – Chopping your chocolate chips is totally optional, I just love how it disperses the gooey chocolate flavor throughout the cookie. Use your favorite type of chocolate chips here or even chop up a chocolate bar of your choosing.

How to Make Chocolate Chip Cookies with Browned Butter

I recommend a quick read-through of the instructions before you begin baking!

In a medium saucepan over low heat, melt the butter completely.
Continue to heat the butter while stirring until it bubbles, turns a golden brown color and gives off a nutty aroma. Then remove from the stove.
Pour the brown butter into the bowl of your stand mixer or into a large bowl.
Preheat the oven to 350° F.
Add the granulated sugar and brown sugar to the bowl and mix thoroughly for 1 minute.
Add the egg, milk and vanilla, mixing until completely combined and the mixture is smooth and no longer grainy.
Add the flour, baking soda and salt and mix until combined. The dough should be very soft.
Fold in the chopped chocolate chips, until evenly distributed.
Allow the cookie dough to rest for 10 minutes.
Once the dough has rested, scoop the dough into 1 1/2 tbsp portions (#40 scoop) for small cookies or 3 tbsp portions (#24 scoop) for large cookies.
Arrange on a parchment lined cookie sheet. Bake at 350° F until the cookies have spread and the edges are turning golden brown. For small cookies, 7-9 minutes. For large cookies, 9-11 minutes.
Allow the cookies to cool on the cookie sheet for 15 minutes before serving.
Enjoy!

How to store Browned Butter Cookies

Once cooled, you can store your cookies in an airtight container on the counter for 3-5 days!

If brown butter is your THING:

Brown Butter Chocolate Chip Cookie

My best ever chocolate chip cookies (that are soft, chewy and always turn out) now have a brown butter equivalent! You’re going to LOVE these brown butter chocolate chip cookies.

Course Dessert

Keyword brown butter chocolate chip cookies

Prep Time 20

Cook Time 10

Servings small cookies

Calories 61kcal

Ingredients

3/4 cup (167g) salted butter, browned
1/2 cup (115g) granulated sugar
1/2 cup (123g) brown sugar
1 egg
2 tbsp milk
1 tbsp vanilla
2 cups (304g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups (300g) chocolate chips, chopped

Instructions

In a medium saucepan over low heat, melt the butter completely.
3/4 cup (167g) salted butter, browned
Continue to heat the butter while stirring until it bubbles, turns a golden brown color and gives off a nutty aroma. Then remove from the stove.
Pour the brown butter into the bowl of your stand mixer or into a large bowl.
Preheat the oven to 350° F (180°C).
Add the granulated sugar and brown sugar to the bowl and mix thoroughly for 1 minute.
1/2 cup (115g) granulated sugar, 1/2 cup (123g) brown sugar
Add the egg, milk and vanilla, mixing until completely combined and the mixture is smooth and no longer grainy.
1 egg, 2 tbsp milk, 1 tbsp vanilla
Add the flour, baking soda and salt and mix until combined. The dough should be very soft.
2 cups (304g) all-purpose flour, 1 tsp baking soda, 1/2 tsp salt
Fold in the chopped chocolate chips, until evenly distributed.
1 1/2 cups (300g) chocolate chips, chopped
Allow the cookie dough to rest for 10 minutes.
Once the dough has rested, scoop the dough into 1 1/2 tbsp portions (#40 scoop) for small cookies or 3 tbsp portions (#24 scoop) for large cookies.
Arrange on a parchment lined cookie sheet. Bake at 350° F (180°C) until the cookies have spread and the edges are turning golden brown. For small cookies, 7-9 minutes. For large cookies, 9-11 minutes.
Allow the cookies to cool on the cookie sheet for 15 minutes before serving.
Enjoy!

Nutrition

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Mint Chocolate Chip Cookies

admin — Mon, 17 Feb 2025 15:16:45 +0000

A gloriously chewy mint cookie base stuffed with chunks of chocolate. For fans of the classic ice cream flavor, this Mint Chocolate Chip Cookie is fabulously green and wickedly good.

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Mint Chocolate Chip Cookie Recipe

If you love a little minty chocolate flirtation, these Mint Chocolate Chip Cookies were made for you. They feature a minty green base that is soo chewy and studded with chocolate. And just to reiterate, they’re green!! That means they’re perfect for St. Patrick’s Day or a “Wicked” watch party or any other green themed party you can dream up.

Ingredients in a Mint Chocolate Chip Cookie

Salted butter, softened – You can also use unsalted butter, if that’s your preference.
Brown sugar
Granulated sugar
Egg
Vanilla extract
Mint flavoring – If you cannot find mint extract, it is a 50/50 ratio of peppermint and spearmint.
Green food coloring
All-purpose flour
Baking soda
Salt
Bittersweet chocolate chips – You can use whatever type of chocolate chips you like best. I just love how these pair with the sweet mintiness.

How to Make Mint Chocolate Chip Cookies

Preheat the oven to 350°F.
In a stand mixer or using an electric hand mixer, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Scrape down the sides of the bowl, then add the egg, vanilla extract, mint flavoring, and green food coloring. Mix until fully combined.
Add the flour, baking soda, and salt. Mix until a soft, non-sticky dough forms.
Gently fold in your favorite chocolate chips.
Scoop the dough into 1 1/2 Tablespoon portions (a #40 cookie scoop works well) and place them on a prepared baking sheet lined with parchment paper, a silicone mat, or left ungreased.
Bake for 8-10 minutes, or until the cookies have spread and the edges are just starting to turn golden brown.
Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.

How Should I Store Mint Cookies?

Once your cookies have cooled completely, place in an airtight container. Store at room temperature for up to 4 days.

What types of chocolate should I use?

This Mint Cookie is a great base for lots of mix-ins. I recommend using a bittersweet or semi-sweet chocolate chip. But dark or milk chocolate or even chopped up Andes mints would be delicious, too!

Treats for Mint Lovers

Mint Chocolate Chip Cookies

A gloriously chewy mint cookie base stuffed with chunks of chocolate. For fans of the classic ice cream flavor, this Mint Chocolate Chip Cookie is fabulously green and wickedly good.

Course Dessert

Keyword mint chocolate chip cookies

Prep Time 15

Cook Time 10

Servings cookies

Calories 93kcal

Ingredients

3/4 cup salted butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tbsp vanilla extract
1/4 tsp mint flavoring*
Green food coloring
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup bittersweet chocolate chip

Instructions

Preheat the oven to 350°F.
In a stand mixer or using an electric hand mixer, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Scrape down the sides of the bowl, then add the egg, vanilla extract, mint flavoring, and green food coloring. Mix until fully combined.
Add the flour, baking soda, and salt. Mix until a soft, non-sticky dough forms.
Gently fold in your favorite chocolate chips.
Scoop the dough into 1 1/2 Tablespoon portions (a #40 cookie scoop works well) and place them on a prepared baking sheet lined with parchment paper, a silicone mat, or left ungreased.
Bake for 8-10 minutes, or until the cookies have spread and the edges are just starting to turn golden brown.
Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

*If you cannot find Mint Extract, it is a 50/50 ratio of Peppermint and Spearmint.

Nutrition

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The Best Chocolate Chip Cookie Recipe

admin — Wed, 10 Jan 2024 13:52:21 +0000

You’re looking at the best chocolate chip cookie recipe. Perfected over a period of 6 years, the flavor and texture are spot on and work every time!

The BEST Chocolate Chip Cookies

I have been deeply invested in creating the best chocolate chip cookie recipe for over 6 YEARS. And i’m thrilled to say, it is *finally* absolute perfection. These are the best homemade chocolate chip cookies, period. Here’s what makes them so great:

They will work EVERY SINGLE TIME you bake them. There are no failed attempts here. If you follow this recipe, you can guarantee you will be eating on of the best cookies of your life in a matter of minutes.
The flavor does NOT quit. And I’ll tell you the secret reason why. These cookies are vanilla-forward. So much so that you might think there is a typo in the recipe. It’s not a typo – the vanilla really pulls out all of the flavor of the brown sugar, butter, egg, chocolate chips, etc and makes these the best chocolate chip cookies.
They will stay soft and chewy! IMO, these have the best texture of any chocolate chip cookie ever and they will still have that texture the next day. These won’t turn into dry bricks and disappointment when they cool.
This recipe makes the perfect amount. You’ll end up with a lot of cookies, but not too much. It’s a win-win.
Finally, they freeze exquisitely well (both baked and as dough!) Which means you can essentially have an instant delightful cookie whenever the fancy strikes. Which, trust me, once you eat these homemade chocolate chip cookies will be all the time.

Ingredients

Salted butter, softened – I use salted butter, if using unsalted butter add an extra pinch or two of salt to the cookie dough.
Granulated sugar
Brown sugar
Egg
Vanilla extract – No, that isn’t a typo for the vanilla. These are a vanilla-forward cookie and it makes them my FAVORITE ever.
All-purpose flour – I get asked all the time what the best flour for chocolate chip cookies is. The honest truth is that I have tweaked this recipe for years and in reality, simple all-purpose flour works perfectly here.
Baking soda
Salt
Favorite chocolate chips – Use whatever chocolate chips are your favorite or what you have on hand. You can even chop up a chocolate bar and use it in this recipe. I like ghirardelli chocolate chips for these because they are so smooth and rich.

Instructions

Preheat the oven to 350° F.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture. This will take about 2 minutes.
Scrape the sides of the bowl and add in the egg and vanilla extract. Mix until well combined.
Add in the flour, baking soda and salt. Mix until a soft but not sticky dough forms.
Fold in your favorite chocolate chips.
Scoop the dough out into 1 1/2 tbsp portions (a #40 cookie scoop works great here) and arrange on your cookie sheet. Can use parchment paper, a silicone mat or an ungreased cookie sheet.
Bake at 350° F for 8-10 minutes or until the cookies have spread and are just beginning to turn golden brown on the edges.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.

Best temp to bake Chocolate Chip Cookies

This recipe uses the typical 350° F – this will allow the cookies to spread just slightly but won’t melt the butter too quickly, which would make them thin and crunchy instead of the soft & chewy we’re going for.

How long to bake these cookies

Bake these cookies for 8-10 minutes or until the cookies have spread and are just beginning to turn golden brown at the edges. If we’re being honest, I swear by baking them for 9 minutes and 30 seconds – but that just feels fussy to write in the recipe.

Best Homemade Chocolate Chip Cookies

You’re looking at the best chocolate chip cookie recipe. Perfected over a period of 6 years, the flavor and texture are spot on every time!

Course Dessert

Cuisine American

Keyword chocolate chip cookies

Prep Time 15

Cook Time 10

Servings servings

Calories 47kcal

Ingredients

3/4 cup (167g) salted butter, softened
1/2 cup (123g) brown sugar
1/2 cup (115g) granulated sugar
1 egg
1 tbsp vanilla extract
2 cups (304g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (200g) favorite chocolate chips

Instructions

Preheat the oven to 350° F.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.
3/4 cup (167g) salted butter, softened , 1/2 cup (123g) brown sugar , 1/2 cup (115g) granulated sugar
Scrape the sides of the bowl and add in the egg and vanilla extract. Mix until well combined.
1 egg, 1 tbsp vanilla extract
Add in the flour, baking soda and salt. Mix until a soft but not sticky dough forms.
2 cups (304g) all-purpose flour, 1 tsp baking soda , 1/2 tsp salt
Fold in your favorite chocolate chips.
1 cup (200g) favorite chocolate chips
Scoop the dough out into 1 1/2 tbsp portions (a #40 cookie scoop works great here) and arrange on your cookie sheet. Can use parchment paper, a silicone mat or an ungreased cookie sheet.
Bake at 350° F for 8-10 minutes or until the cookies have spread and are just beginning to turn golden brown on the edges.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.

Video

Nutrition

Storage

If eating freshly baked, these chocolate chip cookies are best stored in an airtight container at room temperature for up to 3 days. If you’re choosing to freeze your cookies, they will last for up to 3 months.

How to freeze cookies

I have a post all about how to freeze cookies, but here’s the basics: let your cookies cool completely and then seal in a freezer bag, careful to omit as much air as possible. Label the bag with the type of cookie and date it. Pop in the freezer and use within 3 months!

Can you freeze cookie dough?

Oh, absolutely! I recommend freezing the dough after it has been shaped into balls. For my trademark tips, check out this post on how to freeze cookie dough! But here’s the gist:

Shape the dough into balls and place on a baking sheet.
Put the baking sheet in the freezer for about an hour, or until the dough balls are firm.
Transfer the frozen dough balls to an airtight container or resealable plastic bag. Voila! They’re ready to freeze for up to 3 months.

FAQs

Why are my chocolate chip cookies flat?

My first guess is that your baking soda is old! Check the date on it and make sure it hasn’t expired. The longer your baking soda is open, the less effective at giving a rise it will be! Humidity and elevation can also play a role in the height of your cookies. Try adding up to 1/4 cup of flour to the dough and see if that helps.

How to keep chocolate chip cookies soft

The best part about these chocolate chip cookie recipe is that it is engineered to yield soft cookies – so science is on your side! Beyond that, make sure that you aren’t overmixing your dough and that you aren’t overbaking them!

Do you chill cookie dough before baking?

I try really hard to give you recipes that don’t need to be chilled before baking – because who has time for that? You do not need to chill this chocolate chip cookie dough prior to baking (and they turn out perfectly!)

Do you flatten chocolate chip cookies before baking?

I like to use a cookie scoop to make sure all of my cookies are the same size and will bake evenly. I love the shape a cookie scoop gives my cookies, so I usually don’t flatten them. But you definitely can if you’d like!

How to make Chocolate Chip Cookies fluffier

This may sound counter-intuitive, but make sure you don’t overmix your cookies! This will make sure your dough doesn’t become tough – allowing the rising agent to do its job and yield a fluffy cookie.

Can you make Chocolate Chip Cookies without brown sugar?

Yes! You can. If that’s what you’re looking for, I would recommend giving this recipe a try: chocolate chip cookies without brown sugar.

Can you make Chocolate Chip Cookies without baking soda?

Yes, but you will still want to make sure that there is a rising agent in dough to give your cookies a nice, fluffy, chewy texture. I have a post all about baking soda substitutes that you might be interested in checking out.

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Double Chocolate Chip Cookies

admin — Mon, 23 Oct 2023 11:59:01 +0000

Double chocolate chip cookies are so choco-licious! Combining rich cocoa with creamy white chips, this is one to make over & over again.

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Chocolate Cookie Recipe

Double the chocolate, double the yum!! This chocolate cookie recipe is rich, soft, and indulgent – and then we add in more chocolate chips! While I adore the combination of the deep cocoa cookie with melty white chocolate chips scattered throughout, you can definitely customize this chocolate chocolate chip cookie with your individual chip flavor preference. Dark, milk, semi-sweet – there is not a chip flavor that this cookie doesn’t embrace with open arms.

Because this cookie combines chocolate with chocolate in the dreamiest way possible, it is sure to be a fan favorite chocolate cookies recipe for all aficionados. And perhaps the best part about my double chocolate cookies is that they are remarkably easy to whip up, even on short notice! I’ll stop writing now so you can get straight to baking (and eating!) these beauties.

Ingredients in Chocolate Chocolate Chip Cookies

Salted butter – Salted, always & forever. Make sure to soften it for this recipe!
Brown sugar – More brown sugar gives these cookies a rich flavor.
Granulated sugar – The granulated sugar helps promote spreading while baking
Egg
vanilla
All-purpose flour
Cocoa powder – I usually use dutch processed cocoa, but you can use regular unsweetened if preferred.
baking soda
salt
White chocolate chips – I love white chocolate chips with this recipe but feel free to use regular chocolate chips as well.

How to Make Double Chocolate Chip Cookies

Preheat the oven to 350° F.
Using a stand mixer or an electric hand mixer, cream together the salted butter, brown sugar and granulated sugar until light in color and fluffy in texture. This will take approximately 2 minutes.
Scrape the sides and add the eggs and vanilla. Mix until well combined.
Add the flour, cocoa powder, baking soda and salt. Mix until a soft dough forms.
Lastly, fold in the white chocolate chips, mixing until evenly distributed.
Use a #40 scoop to portion out the dough into equal 1 1/2 tbsp of dough.
Arrange on a parchment or silicone lined cookie sheet, leaving the cookie dough in a ball.
Bake at 350° F for 7-9 minutes, or until the cookie no longer looks wet and glossy on top and the cookie has spread and flattened.
Allow the cookies to cool on the pan. Store in an airtight container for up to 4 days. Enjoy!

Is there a recommended type of chocolate chip for this recipe, and can I mix different types?

I LOVE the flavor of white chocolate chips in this recipe, but other types of chocolate work well here too. You can even mix and match if you’d like! I think a combo of semi-sweet and white chocolate would be SO tasty here. But if you’re a dark or milk fan, you could throw those in as well.

How should I store my double chocolate chip cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.

I have a post all about how to freeze cookies if you need more guidance!

Recipes Similar to Double Chocoalte Chip Cookies

Double Chocolate Chip Cookies

Double chocolate chip cookies are so choco-licious! Combining rich cocoa with creamy white chips, this is one to make over & over again.

Course Dessert

Cuisine American

Keyword double chocolate chip cookies

Prep Time 15

Cook Time 10

Servings small cookies

Calories 108kcal

Ingredients

1 cup salted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1-2 cups white chocolate chips

Instructions

Preheat oven to 350° F.
Using a stand mixer or an electric hand mixer, cream together the salted butter, brown sugar and granulated sugar until light in color and fluffy in texture.
Scrape the sides and add the eggs and vanilla. Mix until well combined.
Add the flour, cocoa powder, baking soda and salt. Mix until a soft dough forms.
Lastly, fold in the white chocolate chips mixing until evenly distributed.
Use a #40 scoop to portion out the dough into equal 1 1/2 tbsp of dough.
Arrange on a parchment or silicone lined cookie sheet, leaving the cookie dough in a ball.
Bake at 350° F for 7-9 minutes, or until the cookie no longer looks wet and glossy on top and the cookie has spread and flattened.
Allow the cookies to cool on the pan. Store in an airtight container for up to 4 days.

Nutrition

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Ghirardelli Chocolate Chip Cookie Recipe

admin — Thu, 19 Oct 2023 12:29:41 +0000

If you’re a fan of Ghirardelli, you NEED to try their classic chocolate chip cookie – the recipe is right on the chip bag (& below)!

Ghirardelli Chocolate Chip Cookie Recipe

Ghirardelli is known for giant, luscious, delicious chocolate chips! Perfectly melty, it just makes sense to throw them into a decadent chocolate chip cookie. If you were unaware, Ghirardelli provides their tried & true chocolate chip cookie recipe on their chip bags so anyone can enjoy them from home. (Same with Tollhouse! So you can also make Tollhouse cookie bars!)

Today, I’m also sharing the recipe for Ghirardelli’s chocolate chip cookie along with my thoughts as the internet dubbed “cookie queen.” These cookies are designed to be chewy in the center with a buttery-crisp exterior edge. Essentially, this means they spread like crazy but still manage to maintain an ultra-chewy middle. As far as cookie bases go, it’s not bad! It’s not my preferred type of cookie, but it’s still really yummy. But really, how could it be bad when it’s stuffed with such mouth-watering chocolate??

Ingredients in Ghirardelli Chocolate Chip Cookies

Salted butter, softened
Granulated sugar – Equal parts granulated and brown sugar will help the cookies spread and have a crispy edge but stay chewy in the center.
Brown sugar
Vanilla extract
Eggs
All-purpose flour – There isn’t a whole lot of flour in this recipe, which also helps things stay chewy in the center but crispy on the edges. This is why we bake at a higher temp, so that they don’t spread too crazy.
Baking soda
Salt
Ghirardelli Chocolate Chips (I used semi-sweet)
The recipe also states that you can add 1 cup of chopped nuts, if desired, but I didn’t do that.

How to Make The Ghirardelli Chocolate Chip Cookies Recipe

Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until creamy.
Add the vanilla extract and eggs, mixing well.
Add the flour, baking soda and salt to the bowl and mix until a very sticky dough forms.
Fold in the chocolate chips until evenly distributed.
Scoop out 1 1/2 tbsp of dough (#40 scoop) and arrange on the prepared baking sheet.
Bake at 375° F for 8-10 minutes until the eggs of the cookies have spread and are golden brown.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Enjoy!

How do I achieve that perfect gooey center and crispy edge in Ghirardelli chocolate chip cookies?

First things first, you don’t have to stress too much about achieving that texture with this recipe. Because there are equal parts brown and granulated sugar, this cookie will naturally be chewier in the center. Along with that, the minimal amount of flour lends itself toward a cookie that will spread more – creating a nice crisp edge.

Beyond it’s composition, we also bake these at a higher temperature. This keeps the cookies from spreading too much, while still allowing for a crunchier edge and an underbaked chewy center.

How should I store my Ghirardelli chocolate chip cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more guidance!

Other Name Brand Cookies

Ghirardelli Chocolate Chip Cookie Recipe

If you’re a fan of Ghirardelli, you NEED to try their classic chocolate chip cookie – the recipe is right on the chip bag (& below)!

Course Dessert

Cuisine American

Keyword ghirardelli chocolate chip cookie recipe

Prep Time 15

Cook Time 7

Servings cookies

Calories 66kcal

Ingredients

1 cup (222g) salted butter, softened
3/4 cup (173g) granulated sugar
3/4 cup (185g) brown sugar
2 tsp vanilla extract
2 eggs
2 1/4 cups (342g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups (400g) ghirardelli chocolate chips (I used semi-sweet)

Instructions

Preheat the oven to 375° F (190°C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until creamy.
1 cup (222g) salted butter, softened, 3/4 cup (173g) granulated sugar, 3/4 cup (185g) brown sugar
Add the vanilla extract and eggs, mixing well.
2 tsp vanilla extract, 2 eggs
Add the flour, baking soda and salt to the bowl and mix until a very sticky dough forms.
2 1/4 cups (342g) all-purpose flour, 1 tsp baking soda, 1/2 tsp salt
Fold in the chocolate chips until evenly distributed.
2 cups (400g) ghirardelli chocolate chips (I used semi-sweet)
Scoop out 1 1/2 tbsp of dough (#40 scoop) and arrange on the prepared baking sheet.
Bake at 375° F (190°C) for 8-10 minutes until the eggs of the cookies have spread and are golden brown.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.

Nutrition

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Pumpkin White Chocolate Chip Cookies

admin — Fri, 15 Sep 2023 12:14:56 +0000

I took my favorite pumpkin cookie and stuffed it with white chocolate chips! You’re guaranteed to jack-o-love it!

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Pumpkin White Chip Cookie Recipe

If you love pumpkin, you’re going to be obsessed with these pumpkin white chocolate chip cookies. Soft, chewy, cinnamony pumpkin cookie freckled with gooey, melty white chocolate chips – it is heaven in your mouth. And if we’re being honest, I’m really shocked that it’s not a combo that’s made more! If you’re looking for a tasty, elegant twist on your favorite fall flavor, you gourd-a try this.

Okay, sorry, I’ll squash the puns now, but really – don’t let this fall pass you by without trying pumpkin white chip cookies. They’re the pumpkin dessert you didn’t know you needed, but really, truly do.

What Ingredients are in Pumpkin Cookies?

Salted butter, softened – I always use salted butter!
Brown sugar – I only use brown sugar in this recipe because it creates a chewy texture which is the goal here!
Egg
Pumpkin, liquid removed (see instructions) – The reason we take the liquid out of the pumpkin is to help keep the cookies chewy. The extra liquid reacts with the leavening agents and tends to make things fluffy and cakey.
Canola oil – The canola oil will help the cookies spread instead of puffing up and being cakey. It will also give the edge of the cookie a buttery crisp texture!
vanilla extract
All-purpose flour
Cinnamon – This is the STAR of the show.
baking soda
salt
White chocolate chips – Use your favorite white chocolate chips! I like to use Ghiradelli brand.

How to Make Pumpkin Cookies with White Chocolate Chips

Preheat the oven to 350° F (180° C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and brown sugar until creamy. Set aside.
Reduce your pumpkin by lining a dinner plate with a few layers of paper towels. Measure out the 1/2 cup of pumpkin and then spread onto the paper towels. Cover with more paper towels and gently press down onto the pumpkin to remove the liquid from the pumpkin. Repeat this step until the pumpkin is thick and has reduced down to about 1/3 cup.
Add the egg, pumpkin, canola oil and vanilla extract to the mixing bowl and mix until well combined.
Add the all-purpose flour, cinnamon, baking soda and salt. Mix until a soft dough forms.
Fold in the white chocolate chips until evenly distributed.
Portion out the cookie dough into 1 1/2 tbsp portions (using #40 scoop) and then arrange on the prepared pan.
Repeat with remaining dough.
Bake at 350° F (180° C) for 8-10 minutes or until the cookies flatten, and the centers of the cookies no longer look wet and glossy.
Allow the cookies to cool on the pan for 10 minutes before transferring to a wire cooling rack.
Enjoy! Store at room temp in an airtight container for up to 3 days.

What’s the best way to store leftover pumpkin puree after making these cookies?

If you’re going to be baking another pumpkin treat within 2 days (I recommend my pumpkin whoopie pies or pumpkin crinkle cookies), you can go ahead and store it in an airtight container in the fridge.

If you don’t have immediate plans to use your pumpkin puree, you can freeze it! Pumpkin puree actually freezes incredibly well (without altering flavor or texture!) I recommend putting it in a labeled freezer bag and freezing for up to 2 months.

Can I substitute dark or milk chocolate chips for white chocolate chips?

You totally can! These cookies are incredibly versatile and would taste extraordinary with milk or dark chocolate chips!

How should I store pumpkin cookies?

Once cooled, store your cookies in an airtight container on the counter for up to 3 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you’d like more tips!

More Recipes Like Pumpkin White Chip Cookies

Pumpkin White Chocolate Chip Cookies

I took my favorite pumpkin cookie and stuffed it with white chocolate chips! You’re guaranteed to jack-o-love it!

Course Dessert

Cuisine American

Keyword chewy pumpkin cookies, pumpkin cookies, pumpkin white chocolate chip cookies

Prep Time 15

Cook Time 10

Servings small cookies

Calories 145kcal

Ingredients

1 cup (222g) salted butter, softened
1 1/4 cup (308g) brown sugar
1 egg
1/2 cup pumpkin, liquid removed to 1/3 cup (see instructions)
2 tbsp canola oil
1 tsp vanilla extract
2 1/2 cups (380 g) all-purpose flour
1 tbsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups white chocolate chips

Instructions

Preheat the oven to 350° F (180 C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
Cream together the butter and brown sugar until creamy. Set aside.
Line a dinner plate with a few layers of paper towels. Measure out the 1/2 cup of pumpkin and then spread onto the paper towels. Cover with more paper towels and gently press down onto the pumpkin to remove the liquid from the pumpkin. Repeat this step until the pumpkin is thick and has reduced down to about 1/3 cup.
Add the egg, pumpkin, canola oil and vanilla extract to the mixing bowl and mix until well combined.
Add the all-purpose flour, cinnamon, baking soda and salt. Mix until a soft dough forms.
Fold in the white chocolate chips until evenly distributed.
Portion out the cookie dough into 1 1/2 tbsp portions (using #40 scoop) and arrange on the prepared pan.
Repeat with remaining dough.
Bake at 350° F (180 C) for 8-10 minutes or until the cookies flatten, and the centers of the cookies no longer look wet and glossy.
Allow the cookies to cool on the pan for 10 minutes before transferring to a wire cooling rack.
Store at room temp in an air tight container for up to 3 days.

Nutrition

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Twisted Sugar Oatmeal Chocolate Chip Cookie

admin — Mon, 28 Aug 2023 12:00:49 +0000

ATTENTION! This is the perfect Twisted Sugar oatmeal chocolate chip cookie recipe. There really are no words to describe this yummy cookie.

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Twisted Sugar Chocolate Chip Oatmeal Cookies

I’ve racked my brain for adequate words to describe how much I love this Twisted Sugar cookie copycat recipe. And the reality is that I don’t think I could ever do them justice! These oatmeal chocolate chip cookies are thickkk with a brown sugary, perfect soft oatmeal texture. Add that to the buttery crisp edges and giant melty chocolate chips and you have a cookie that is designed to hit the spot 100% of the time.

I’ve eaten approximately way too many of these Twisted Sugar oatmeal cookies. Even though they are completely baked and perfectly set, they somehow maintain the delicious flavor of oatmeal cookie dough. You know, the chewy, brown sugar & oats texture that is out-of-this-world incredible. I don’t think I’ve hidden it very well – but in case it needs to be spelled out – these are my new favorite cookie.

Ingredients in Oatmeal Chocolate Chip Cookies

Salted butter, softened – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
Brown sugar – I use more brown sugar because it is what flavors the cookie and gives it its soft, chewy texture.
Granulated sugar
Egg
Canola oil – The canola oil helps give the final cookie a buttery crisp edge
All-purpose flour
Old fashioned rolled oats – I use old fashioned oats but quick oats could work as well (but I haven’t tested them)!
Cornstarch – This acts as a softening agent.
Baking soda
Salt
Chocolate chips (milk) – Because this is a Twisted Sugar copycat, I use the Guittard milk chocolate chips that they use! You can use your favorite chips if you’d prefer.

How to Make Twisted Sugar Oatmeal Cookies

Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat.
In a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and granulated sugar until light in color and fluffy in texture (this will take approximately 2-3 minutes).
Scrape down the sides and add in the egg and canola oil. Mix until just combined.
Next, add the flour, rolled oats, cornstarch, baking soda and salt. Mix until a soft dough forms.
Finally, add in the chocolate chips and mix until evenly distributed.
Portion out the cookie dough into 1/3 cup portions. Roll into a ball and then flatten slightly before baking.
Bake at 350° F for 11-13 min or until the edges start to turn golden brown.
Allow the cookies to cool on the pan. Enjoy!

Are there any variations of this cookie that I should try?

A good oatmeal cookie base has endless possibilities! You could try mixing in different variations of chocolate chips (I like a mixture of milk & dark) or adding in specialty chips like butterscotch or peanut butter. You could also drizzle your finished cookie with biscoff or nutella.

How should I store these Twisted Sugar copycat cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.

Other Copycat Cookies to Try

Twisted Sugar Oatmeal Chocolate Chip Cookie

ATTENTION! This is the perfect Twisted Sugar oatmeal chocolate chip cookie recipe. There really are no words to describe this yummy cookie.

Course Dessert

Cuisine American

Keyword oatmeal chocolate chip cookies, twisted sugar copycat

Prep Time 15

Cook Time 13

Servings large cookies

Calories 209kcal

Ingredients

3/4 cup (137g) salted butter, softened
3/4 cup (200g) brown sugar
1/4 cup (60g) granulated sugar
1 egg
1 tbsp canola oil
2 cups (228g) all-purpose flour
1 cup (100g) old fashioned rolled oats
1 1/2 tbsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 1/2 cups chocolate chips (milk)

Instructions

Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat.
In a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and granulated sugar until light in color and fluffy in texture.
Add the egg and canola oil. Mix until combined.
Add the flour, rolled oats, cornstarch, baking soda and salt.
Mix until a soft dough forms. Add in the chocolate chips and mix until evenly distributed.
Portion out the cookie dough into 1/3 cup portions. Roll into a ball and then flatten slightly before baking.
Bake at 350° F for 11-13 min or until the edges start to turn golden brown.
Allow the cookies to cool on the pan. Enjoy!

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Dark Chocolate Chip Cookies

admin — Tue, 08 Aug 2023 11:55:24 +0000

Dark chocolate chip cookies – a crossover of classic goodness with deep decadence. There is no other way than to obsess over these.

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Dark Chocolate Chip Cookie Recipe

Dark chocolate is normally not my first (or even third choice). But wowza – these dark chocolate chip cookies have officially changed my mind. Perfectly chewy with a deeply rich chocolatey flavor and topped with flaky sea salt? These cookies left my tastebuds speechless in the absolute best way.

A dark chocolate chip cookie feels bougie and instantly becomes the classy showstopper you’ll want to share with all of your friends. Normally desserts with that description make me think I’m going to have to tie myself to the stove for 3 days straight, but these bad boys are just elegant without all the extra work. Trust me, if you think you’re not a dark chocolate fan, these cookies are going to change the name of the game for you.

Ingredients in Dark Chocolate Chip Cookies

Salted butter – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
Brown sugar – Using more brown sugar gives this cookie a chewy final texture but a crisp outside from the granulated sugar.
Granulated sugar
Egg
Corn syrup – This also helps with the chewiness factor.
Vanilla extract
All-purpose flour
Cornstarch – This will keep your cookie from becoming dry.
Baking soda
Salt
Dark chocolate chips – My absolute favorite chocolate chips to use in this recipe are the Ghirardelli bittersweet chocolate chips. But you can just use your favorite dark chocolate chips or chop up a bar of high quality dark chocolate.
Flakey sea salt, optional – Yes, technically I have this listed as optional, but is it really?

How to Make Dark Chocolate Chip Cookies

Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone liner and set aside.
In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar until light in color and fluffy in texture. This will take 2-3 minutes.
Scrape the sides of the bowl and add in the egg, corn syrup and vanilla extract. Mix until combined.
Next, add the flour, cornstarch, baking soda and salt. Mix until a soft dough forms.
Mix in the dark chocolate chips until evenly distributed.
Portion out the dough using your desired size of cookie scoop. For small cookies, use a #40 (1 1/2 tbsp of dough) and for larger cookies use a #24 scoop (3 tbsp of dough).
Leave in a ball and arrange on the cookie sheet.
Bake at 350° F for 8-12 minutes until the cookie spreads, flattens and begins to turn golden brown on the edges. For smaller cookies, 8-10 minutes, for larger cookies 10-12 minutes.
Immediately sprinkle with flakey sea salt, if desired.
Enjoy!

Can I add other ingredients to complement the dark chocolate flavor?

Yes! I obviously recommend adding sea salt to the tops, but you can also add in chopped nuts (pecans, walnuts, or pistachios would be mind blowing here). If you’re daring, you can also add in different varieties of chopped fruit, if desired.

How should I store dark chocolate chip cookies?

Other Cookies You’ll Love

Dark Chocolate Chip Cookies

Dark chocolate chip cookies – a crossover of classic goodness with deep decadence. There is no other way than to obsess over these.

Course Dessert

Cuisine American

Keyword dark chocolate chip cookie recipe

Prep Time 15

Cook Time 9

Servings small cookies

Calories 136kcal

Ingredients

3/4 cup salted butter
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
1 tbsp corn syrup
1/2 tbsp vanilla extract
2 cups all-purpose flour
1/2 tbsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 cup dark chocolate chips
flakey sea salt, optional

Instructions

Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone liner and set aside.
In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar until light in color and fluffy in texture.
Scrape the sides of the bowl and add in the egg, corn syrup and vanilla extract. Mix until combined.
Add the flour, cornstarch, baking soda and salt. Mix until a soft dough forms.
Mix in the dark chocolate chips until evenly distributed.
Portion out the dough using your desired size of cookie scoop. For small cookies, use a #40 (1 1/2 tbsp of dough) and for larger cookies use a #24 scoop (3 tbsp of dough).
Leave in a ball and arrange on the cookie sheet.
Bake at 350° F until the cookie spreads, flattens and begins to turn golden brown on the edges. For smaller cookies, 8-10 minutes, for larger cookies 10-12 minutes.
Immediately sprinkle with flakey sea salt, if desired.
Enjoy!

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Chewy Chocolate Chip Cookies

admin — Tue, 18 Jul 2023 12:54:11 +0000

I have literally developed hundreds of cookie recipes, so I know the mechanics of creating a good chewy chocolate chip cookie – and MAN, these are IT!

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Soft and Chewy Chocolate Chip Cookies

This chocolate chip cookie recipe is engineered to be ultra chewy and craveable.

When it comes to creating a chewy cookie, there are a lot of important factors. One of the most important is what ingredients you’re adding and how they interact with each other. And when it comes to cookie chemistry? I’m essentially a professor. These chewy chocolate chip cookies leverage the science of its ingredients to create the ultimate chew factor and combine it with my best practices for baking to yield the most delectable chewy chocolate chip cookie you’ve ever tasted.

This means that you can trust that this recipe for chocolate chip cookies will turn out every bit as soft and chewy as they should each and every time you bake them. With gooey chocolate chips melting into a chewy, brown sugary base, this is the perfected recipe of everyone’s favorite cookie. Trust me, you’re going to want to save this recipe and commit it to memory.

Check out my post on how to make perfectly chewy cookies every time if you’re looking for more helpful tips!

Chewy Cookie Recipe ingredients

Salted butter, softened – I prefer salted butter but you can also use unsalted and add an extra pinch of salt to the dough.
Brown sugar – Just brown sugar because we will get the ‘granulated sugar’ flavor from the corn syrup.
Corn syrup – The corn syrup is what makes these cookies CHEWY FOR DAYS. You can sub this out for granulated sugar, but you will want to reduce the flour to 2 cups. And (most importantly) the cookies won’t be as chewy.
Egg
Vanilla extract – Lots of vanilla extract to really flavor the cookie dough.
All purpose flour
Baking Soda – This helps create a nice golden brown color in your cookies.
Salt
Chocolate chips – Use your favorite chocolate chips! I always use these.
Flakey sea salt – Not a requirement, but I love to garnish with flakey salt!

How to make Chewy Cookies

Preheat the oven to 375° F. Line a pan with parchment paper and set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and brown sugar until completely combined and creamy. This usually takes about 2 minutes.
Scrape the sides of the bowl and add in the corn syrup, egg and vanilla extract. Mix until combined.
Add the flour, soda and salt. Mix until a very soft and almost sticky dough forms.
Add in your favorite chocolate chips and mix until evenly distributed.
Portion out your cookies using a #40 scoop or approx 1 1/2 tbsp of dough for each cookie.
Bake at 375° F for 7-9 minutes, or until the cookies have flattened and the edges and tops are starting to turn golden brown.
Sprinkle with flakey sea salt, if desired.
Good served warm but if you are wanting ultimate chewiness, store in an airtight container overnight before enjoying.

How to store Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookie Recipe FAQs

How do I prevent my cookies from spreading too much and becoming thin?

Make sure to turn your oven to 375° heat! If you try to bake these cookies at 350°, your texture will not be chewy and delicious like we want! 375° = perfectly chewy cookies, 350° = your texture is ruined.

What makes cookies chewy?

To get ultra chewy cookies, it all comes down to your ingredients and your bake! When it comes to chewy cookies, brown sugar is king because it contains more moisture – so if your recipe calls for more brown sugar than granulated sugar – you’re in a good spot.
How you bake your cookies also matters! Chewy cookies are baked just long enough to set, but not so long that they dry out and become hard/crunchy. Slightly underbaking and allowing your cookies to cool on the baking sheet can be a game-changer for creating chewy cookies!

What causes rubbery cookies?

Most of the time, rubbery cookies come from overmixing your dough! Make sure to follow directions and mix accordingly so your cookies are chewy, not rubbery.
Another factor is again, your bake time. Baking cookies at too low of a temperature for too long can make them rubbery and gross.

Are my cookies chewy or undercooked?

Ooh, this one can be tricky. My favorite way to tell while cookies are still in the oven is by checking for signs of done-ness. A perfect, slightly underbaked cookie will start to have golden edges and the center will no longer look glossy. If the middle is still glossy – you’re likely undercooked and need more baking time.

Other Recipes You’ll Love

Chewy Chocolate Chip Cookies Recipe

IMO, a cookie’s texture is what makes or breaks it. And this chewy chocolate chip cookie is the MVP of cookie textures.

Course Dessert

Cuisine American

Keyword chewy chocolate chip cookies

Prep Time 15

Cook Time 8

Servings small cookies

Calories 159kcal

Ingredients

3/4 cup salted butter, softened
3/4 cup brown sugar
1/ 2 cup corn syrup
1 egg
1 tbsp vanilla extract
2 3/4 cup all purpose flour
1 tsp salt
1 tsp baking soda
2 cups chocolate chips
flakey sea salt, for garnish as desired

Instructions

Preheat the oven to 375° F. Line a pan with parchment paper and set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and brown sugar until completely combined and creamy.
Scrape the sides of the bowl and add in the corn syrup, egg and vanilla extract. Mix until combined.
Add the flour, soda and salt. Mix until a very soft and almost sticky dough forms.
Add in your favorite chocolate chips and mix until evenly distributed.
Portion out your cookies using a #40 scoop or approx 1 1/2 tbsp of dough for each cookie.
Bake at 375° F for 7-9 minutes, or until the cookies have flattened and the edges and tops are starting to turn golden brown.
Sprinkle with flakey sea salt, if desired.
Good served warm but if you are wanting ultimate chewiness, store in an air tight container overnight before enjoying.

Nutrition

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Chocolate Chip Cookie Cake

admin — Mon, 17 Jul 2023 12:08:47 +0000

The perfect cake is made out of cookies and frosting. If you’re team ‘cake doesn’t have to be cake’ you’ll love this cookie cake!

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Cookie Cake Recipe

You know those people who just don’t like cake? I’m not sure if I should admit this or not, but if you give me the choice between a cookie or a slice of cake, I’m choosing the cookie every single time. Which is why when it comes to birthdays, I opt for this delicious cookie cake.

Chocolate chip cookie cake is really just stacked cookies with frosting in between the layers and piped on top. It gives the appearance of a cake, but with all the ease and delicious, buttery, gooey textures of your favorite cookie. So if you’re on team cookie like me, give this cookie cake recipe a try next time you’re neck deep in party prep. You, your taste buds, and your saved time will all thank me.

Ingredients in Chocolate Chip Cookie Cake

Cookies

Salted butter – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
Brown sugar – Using more brown sugar will ensure that the center of the cookies stay soft and chewy.
Granulated sugar
Egg
Cake batter flavoring – You can substitute for vanilla extract, if desired. I love the cake batter flavoring and it’s a birthday cake so I figured, why not.
All purpose flour
baking soda
salt
Chocolate chips – use your favorite kind!
Colored sprinkles

Chocolate frosting

Salted butter
Cream cheese – The frosting doesn’t taste like cream cheese, trust me. It just adds to the richness of the frosting.
Powdered sugar
Unsweetened cocoa powder
Heavy whipping cream – You can of course use milk instead of the heavy cream. Just add 1 tsp at a time instead of a tbsp.

How to Make Cookie Cakes

Preheat the oven to 350° F.
In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.
Scrape the sides of the bowl and mix in the egg and cake batter flavoring.
Once completely combined, stop the mixer and add in the flour, baking soda and salt. Mix until combined.
Once the dry ingredients are mixed in, add in the chocolate chips and sprinkles and mix until thoroughly distributed.
Divide the cookie dough into 5 equal parts (each portion was 244g for me).
Roll into a ball and then flatten slightly and arrange on a parchment lined cookie sheet. The cookies will spread so unless you have a 3/4 sheet, I would bake on two separate half sheets. (The photos in this post show a 3/4 sheet).
Bake at 350° F for 14-16 minutes, until the cookies spread, the edges start to crackle and the center no longer looks wet.
Remove from the oven and allow the cookies to cool completely on the pan.
Once the cookies have cooled completely, make the frosting.
Make the frosting by whipping the butter and cream cheese until smooth.
Add the powdered sugar, one cup at a time, mixing until it is combined before adding another cup.
Add in the cocoa powder.
Add heavy cream 1 tbsp at a time until you’ve reached your desired consistency.
Assemble your cookie cake by layering a thin layer of frosting in between each cookie and then decorating the top with swirls of frosting and extra sprinkles.
Enjoy!

How should I store the cookie cake and how long does it stay fresh?

After compiling, store covered at room temperature for up to 2 days.

What flavor combos can I use to make a cookie cake?

While I highly recommend this chocolate chip cookie cake, you really cannot go wrong with alternate flavor + frosting combos. Here are a few of my favorites:

Peanut butter cookies + chocolate frosting
Chocolate cookies + chocolate frosting
Lemon cookies + cream cheese frosting
Funfetti cookies + rainbow chip frosting

Other Birthday Favorites

Chocolate Chip Cookie Cake

The perfect cake is made out of cookies and frosting. If you’re team ‘cake doesn’t have to be cake’ you'll love this cookie cake!

Course Dessert

Cuisine American

Keyword cookie cake

Prep Time 45

Servings cake

Calories 6412kcal

Ingredients

1 cup salted butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tsp cake batter flavoring
2 1/4 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips *use your favorite
1 cup colored sprinkles

Chocolate Frosting

6 tbsp salted butter softened
2 oz cream cheese room temp
2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup heavy whipping cream + more, if needed

Instructions

Cookies

Preheat the oven to 350° F.
In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.
Scrape the sides of the bowl and mix in the egg and cake batter flavoring.
Once completely combined, stop the mixer and add in the flour, baking soda and salt. Mix until combined.
Once the dry ingredients are mixed in, add in the chocolate chips and sprinkles and mix until thoroughly distributed.
Divide the cookie dough into 5 equal parts (each portion was 244g for me). Roll into a ball and then flatten slightly and arrange on a parchment lined cookie sheet. The cookies will spread so unless you have a 3/4 sheet, I would bake on two separate half sheets. (the photos in this post show a 3/4 sheet).
Bake at 350° F for 14-16 minutes, until the cookies spread, the edges start to crackle and the center no longer looks wet.
Remove from the oven and allow the cookies to cool completely on the pan.once the cookies have cooled completely, make the frosting.

Frosting

Make the frosting by whipping the butter and cream cheese until smooth.
Add the powdered sugar, one cup at a time, mixing until it is combined before adding another cup.
Add in the cocoa powder.
Add heavy cream 1 tbsp at a time until you've reached your desired consistency.
Assemble your cookie cake by layering a thin layer of frosting in between each cookie and then decorating the top with swirls of frosting and extra sprinkles.
Enjoy!

Nutrition

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