If you’re looking for a more shortbread type of cookie this recipe needs to be your go to! It almost broke the internet last year when it was first posted! You can find the original recipe here at bon appetit.
1 cup plus 2 tablespoons (2¼ sticks) cold salted butter, cut into ½-inch pieces (254g)
½ cup granulated sugar
¼ cup (packed) light brown sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
6 ounces semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate) 170g
1 large egg, beaten
Demerara sugar (for rolling)
Flaky sea salt
Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until super light and fluffy, 3–5 minutes.
Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.
Divide dough in half, then place each half on a large piece of plastic wrap. Fold plastic over to cover dough and protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. Each half should form logs that are 2–2¼” in diameter. Chill until firm, about 2 hours.
Preheat oven to 350°F (180C). Line a rimmed baking sheet with parchment paper. Brush outside of logs with egg wash. Roll logs in demerara sugar.
Slice each log into ½”-thick rounds. Arrange on prepared baking sheet about 1″ apart (they won’t spread much). Sprinkle with sea salt. Bake cookies until edges are just beginning to brown, 12–15 minutes. Let cool slightly before eating them all.
When it comes to desserts I am your baker- sign me up, put my name on it, call your friends. While I’m not a huge fan of actually eating dessert I love baking! Cookies are definitely my strength- I’ve perfected them over the past 10 years or so. Here’s the link for my Famous Choc-Chip Cookies if you’re looking for a tried and true recipe that is amazing!
I tried these cookies out the other night- they were good- not great, but good!
If you’re looking for something a little different I recommend giving these a try! The recipe is below- it comes from Sam Adler at
Chocolate Chunk Coffee Cookies
- Prep Time: 75 mins
- Cook Time: 15
- Total Time: 90 mins
- Yield: About 2 dozen cookies
- 1 cup unsalted butter softened to room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 large egg yolk
- 2 teaspoons ground coffee or sub instant coffee (I cut open a nespresso pod for this)
- 1 teaspoon vanilla
- 2 teaspoons black coffee, can be instant!
- 2.5 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 cups chocolate chunks or chips
- Line a baking sheet with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, add the butter and sugars and mix on low-medium until smooth. Do not overmix or the cookies will spread more than they should.
- Add in the whole egg and then the yolk, and mix.
- Add in ground coffee, vanilla, and brewed coffee, mix on low to combine.
- Turn the mixer off and add in the flour, baking powder, baking soda and salt and then turn the mixer on low moving up to medium speed as the dry ingredients incorporate into the wet.
- When an evenly mixed dough forms, stop the mixer and stir in the chocolate chunks in by hand so as not to break them up.
- Using an ice cream scoop or a large spoon, scoop out evenly sized balls and place them on the baking sheet. You want them to be taller rather than wider. They can also be close to each other here because they are just going in the refrigerator to chill before baking.
- Chill the dough for an hour or up to overnight.
- Preheat your oven to 350° F/180° C
- Separate the dough balls on two different baking sheets lined with parchment paper. Make sure they are 1-2 inches apart to allow for spreading.
- Bake for 15 minutes. The cookies are done when the edges are golden brown.
For some reason I have an amazing Chocolate Chip Cookie recipe. I don’t know what it is, but most people will request the cookies (if I am coming over) or they sell like hotcakes if we have a fundraiser. While I’m not much of a sweet tooth, I can definitely eat one or two of these no problem.
My most famous (I use that word pretty lightly..haha) combination would have to be: Chocolate Chip, Pretzel and Snickers Cookies. One of our close friends is allergic to nuts, so more often than not I switch to Chocolate Chip and Mars Bar Cookies.
Yesterday Coles had Tim Tams on sale. If you have ever lived in or visited Australia you know these are the most amazing chocolate biscuit in the world, so I decided to try putting Tim Tams in my cookies… Let me tell you- I baked 14 of these bad boys last night and I have 3 left today. (I’ve only had one just to clarify for any haters out there..)
So, below is my basic Chocolate Chip Cookie recipe that I use, with a note as to where you can add any inclusions!
Steph’s Chocolate Chip Cookie Recipe
- 150g softened cooking butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon of vanilla essence
- 1 3/4 cup plain flour
- 1 cup chocolate chips
- 1 cup chopped Tim Tams
- 1 cup chopped pretzels
- 1 cup chopped Snickers bars
- 1 cup chopped Mars bars
- Heat the oven to 180 degrees Celsius, and line two baking trays
- Place the softened butter, both sugars and vanilla essence in a mixing bowl. Mix on medium speed till everything is combined.
- Add the egg and mix again till combined
- Hand mix in the flour until combined
- *This is where you’ll add any inclusions- add chocolate chips and chopped Tim Tams. Mix until combined.
- Roll into -balls and place on a baking tray.
- Bake for 10-12 min. The moment you see the bottoms of the cookies going brown take them out of the oven. You don’t want to overcook the cookies
For storage, I place them on a plate with a slice of bread (don’t let the bread touch the cookies) and wrap with cling wrap. An alternative is to place the cookies in a container and place a piece of baking paper on the top layer and place the piece of bread on top.
The bread will draw all the moisture from the air and keep the cookies soft.