Triple Chip Brown Butter Cookies

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     When looking over the cookie plate, do you ever try to spy the cookie bursting with the most chips?  If you do, then these are the perfect cookies for you!  Ooh la la!  Triple chip brown butter cookies!  What more could you ask for?  (Unless, of course, you were craving brownies or cupcakes.)

Have you ever had butterscotch chips?  I had never had them until I made these cookies.  I’ve been deprived my whole life!   If you’ve never had butterscotch chips, please, go buy a bag.  I’m telling you this as a friend!  If you’re already a butterscotch-chip-lover, let’s hang out soon.  Oh, and in case you were wondering, brown butter only makes the butterscotch flavor better 🙂

     If you make these cookies–which I highly encourage you to do–don’t be alarmed by the amount of chips in the dough.  The first time I made them, I didn’t think the cookies would be able to hold together.  I even had to scoop loose chips out of the bottom of the bowl and pack them into the dough because there were so many.  That’s all part of the beauty of these cookies, though.  Chips, chips, and more chips!  Not only will your cookies hold together, but they will be that much better for the chips popping out of every surface.

Normally, I wouldn’t encourage you to use just one kind of chocolate when you could use two, but I really couldn’t tell the difference between the semisweet chocolate and the dark chocolate chips. There were so many crowded together that they all just tasted chocolate-y.  That’s not a bad thing, but I think you could get away with just using one kind of chip if you didn’t feel like buying two different kinds and having two open bags.  Someone suggested making these with white chocolate and dark chocolate.  I’ve never tried that, but it sounds good.

P.S.  When I brown butter, I like to swirl the pan slowly and continuously once the butter is mostly melted.  It’s a little hard on the wrist, but I’ve never had a problem with the butter burning.

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Black and Tan Cookies (Two Cookies in One!)

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     Today I want to share a chocolate chip cookie.  No, no, that’s a chocolate chocolate chip cookie.  Wait! Hold on.  It’s both!  Yes, these black and tan cookies are the perfect solution for those indecisive days when it seems almost impossible to choose between wearing a comfy T-shirt or a cute cardigan or either watching a movie or reading a book.  This cookie banishes the either/or and gives you both.

     I have found that sometimes when two food items are combined, the end result is disappointing.  I would have preferred eating the two things separately.  The black and tan cookies banish this problem, too.  These two yummy cookies blend together perfectly.  The richer chocolate base complements the buttery, classic chocolate chip cookie perched on top.

     When I made these, I found that the cookies turned out best when I placed the chocolate base on the cookie sheet and then firmly squished the chocolate chip cookie into the base.  If I just lightly pressed them together, the cookies didn’t really bake up layered.  The top cookie kind of slid off and made a bigger, half-chocolate, half-chocolate chip cookie.  It was still cute, but I personally thought the layered look was a little more elegant.  Plus, with the half-and-half cookie, you don’t get both flavors with each bite.

     For the cookies, I followed the chocolate chip cookie recipe, but I tweaked the double fudge one.  Of course, in the process of cleaning, I believe I told someone to throw a pile of papers away that included the notes.  I’m pretty sure that this is what I did, though,

Chocolate Chocolate Chip (or Double Fudge) Cookie Recipe Adapted from Butter Baking

1 ½ sticks melted butter, melted and cooled but still warm

1 ½ cups packed brown sugar

½ cup granulated sugar

1 egg

1 egg yolk

2 teaspoons vanilla extract

1 tablespoon instant coffee granules or instant espresso powder

1 ½ cups all-purpose flour

½ cup cocoa powder

½ teaspoon baking soda

½ teaspoon salt

1 cup chocolate chips

     In a small bowl, beat the egg and egg yolk together until combined and then sprinkle the coffee granules over it.  Set aside to let the coffee dissolve (not all of it will) while you continue with the dough.

     In a large bowl, mix the butter and sugars together by hand.  Give the egg mixture a good stir to incorporate the coffee and then dump it into the butter-sugar bowl, scraping as much coffee out of the small bowl as possible.  Add the vanilla and stir to combine.

     In a medium bowl, whisk together the dry ingredients.  (If you’re feeling energetic, you can sift the cocoa powder to break up and clumps.  I like doing this, but I have to admit that I didn’t when I made these cookies.  It’s just that the sifter was on the high shelf, and I would have had to get a chair…)

     Add the dry ingredients to the wet and mix until everything is just combined.  Dump the chocolate chips in (and sneak a few for yourself while you’re at it) and give the dough a few final stirs to incorporate.

     After you’ve finished making the dough, just switch back to Natasha’s directions.  By the way, don’t you just love how she styles her blog posts?  Everything always looks so pretty and artistic!  I love the flowers and the little pitcher of milk.  Anyway, these cookies are seriously delicious and really fun to make (and look at) (and eat).  Oh, and I apologize for the rather warm tint of my photo.  It was raining that day, and I had to turn the lights on to take the picture.

Oreo-Stuffed Chocolate Chip Cookies

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     Let me ask you a question.  What’s the only thing better than a cookie?  How about a cookie with a cookie inside of it?  Yes, I’m talking about the famed Oreo-stuffed chocolate chip cookies!  I’ve seen these cookies on Pinterest and all around the internet.  Now, when I first saw them, I was skeptical about putting a fully baked cookie within a cookie.  That was before I tried double chocolate chunk Oreo cookies, though.  That completely cured me of my doubt about the magic of baking Oreos into cookies.  After trying those, I couldn’t wait to tackle the full-fledged Oreo-stuffed chocolate chip cookies!

       Now, what can I say about these cookies?  They’re delicious.  They’re gigantic (I’m talking in between a golf ball and a tennis ball), and they are fun to eat!  The Oreo-stuffed cookies are also really pretty when you bite into them, and they make people’s eyes pop when you tell them that there is a whole Oreo inside of there.  Fun!

Mrs. Fields Chocolate Chip Cookies

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     Yesterday I found a recipe for the most amazing chocolate chip cookies I have ever eaten.  What’s even better is that the recipe is beautifully simple and basic.  It is no surprise that this is the Mrs. Fields recipe for chocolate chip cookies.  I’ve never tried one of her recipes that didn’t turn out fabulously.

     What makes this recipe unique is that instead of creaming the sugars with softened butter, the sugars are mixed together and then cold, cubed butter is added.  Also, instead of baking the cookies at the usual 350˚ Fahrenheit, the oven is kept at a low 300˚ Fahrenheit.  The cookies are soft in the middle, chewy around the edges, and basically just the best…ever!  The batch I baked made a little over three dozen, and I only have two and a half cookies left.  (Don’t worry; I didn’t eat them all myself.  I gave a plate away and brought a big plate to work this morning.  Still, though, these cookies won’t last long no matter where they are brought.)

     Please, please, please make these!  Just thinking about them makes me want to run into the kitchen and bake another batch.  Plus, if you make them, you will be able to eat one warm when the chocolate is all nice and gooey. You can even drink a tall glass of milk with them.   Need I say more?