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Ab fab chocolate chip cookies recipe

Ab fab chocolate chip cookies recipe


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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Chocolate chip cookies

Super moist and chock full of chocolate chips, this recipe won't be a one-off - in fact, this just might become your go-to chocolate chip cookie recipe! Note: To make with miniature chocolate chips, simply adjust the amount from 200g to 170g of chocolate chips; the quality of the cookies won't be affected.

54 people made this

IngredientsServes: 24

  • 100g margarine
  • 4 tablespoons soft dark brown sugar
  • 100g caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 150g plain flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon bicarbonate of soda
  • 200g semisweet chocolate chips

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Preheat oven to 180 C / Gas 4.
  2. In a mixing bowl, cream margarine and sugars. Add beaten egg and vanilla, mix well. Sift flour, bicarb and salt together. Stir into creamed mixture; blend thoroughly. Fold in chocolate chips.
  3. Drop by teaspoon onto baking trays. Bake in oven for 6-9 minutes, depending on size. Do not overbake; cookies should be a little brown around the edges when taken out. Let cookies cool for a few minutes before removing from baking tray and finish cooling on rack.

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Reviews & ratingsAverage global rating:(50)

Reviews in English (41)

by pearlypink

This recipe is the ultimate chocolate chip recipe! It's better than your average bakery cookie and it completely satisfies a craving for chocolate with it's enormous amount of chocolate chips. Usually when I make this I make a double batch, which makes up to 4 dozen or even more! This is my ulitmate favourite recipe!-20 Oct 2005

by GLOW05

This was the first item I ever made and learned in junior high school (back in 1972). It is much better if you use butter crisco, use whole chuck chips, some whole nuts, and you must sift! The key is to not use a blender when adding the dry ingredients. Use a wooden spoon. They are great and beautiful!-02 Jan 2005

by Charlie Chang

This recipe was FANTASTIC! I loved it and my family loved it. Just microwave them for 30 seconds and they will be very soft. thanks for this recipe!-17 Feb 2004


Flourless Peanut Butter Oatmeal Cookies

Today’s post is coming to you a little late in the day. Total lazy Sunday. I’m sitting on the couch still full after last night’s crab cake dinner, a little lethargic after yesterday’s walk around Annapolis, and my stomach hurts from laughing so hard.

Great ab workout if you ask me.

(If you live in the Columbia area, check out Stanford Grill for dinner. Incredible crab cakes, nightly jazz band, all fresh and local ingredients, great beer and wine selection. It’s by far my favorite restaurant in the area.)

A couple of my girlfriends visited this past weekend and when we weren’t laughing hysterically, we were eating chocolate and guacamole and jelly beans and pizza and fries. True story. So today’s cookie recipe is on the healthier side. Best way to start a new week.

If you follow me on Instagram, you may remember my troubles with a gluten free cookie recipe a couple weeks ago. You’ve been asking for more gluten free recipes, so I’m trying my hand at experimentation. Sure, they may look incredible in the picture but my god. Those flourless peanut butter oatmeal cookies tasted like cardboard. Crispy, soft, cakey, and dry all at the same time. I’ll spare you any more detail.

Determined, I tried my hand at them again. Batches number two and three were completely flavorless. The texture was spot on, though. Baby steps! “Practice makes perfect” – I kept telling myself. They were soft and chewy just how I love my oatmeal cookies. But their taste was seriously lacking not something I’d ever want to share with others. We spread each with a smear of peanut butter and ate them anyway.

The (delicious) things I do for the sake of recipe testing.

Fourth time’s a charm! In fact, the 4th batch was so delightfully charming that I made them twice in 3 days. Each batch disappeared. Taste testers had no idea these sneaky little peanut butter cookies had no butter, no flour, and reduced sugar. They each thought today’s flourless peanut butter oatmeal cookies tasted like my full-fat, sugary peanut butter cup oatmeal cookies. It was music to my ears.

Needless to say, I’m quite excited to share these cookies with you today. They’re “bangin” as my one friend described them. Hey Sal, you got anymore of those bangin’ peanut butter cookies?

Use your favorite peanut butter – whether that’s homemade or store-bought. Try to stay away from anything too oily. I like to use my homemade honey roasted peanut butter in this recipe and strongly suggest you do as well for the best flavor. Peanut butter takes the place of regular butter in this cookie recipe.

While you do not need a mixer for today’s flourless cookie recipe – you will need to chill the cookie dough for 30 minutes. Just enough time for you to clean up and preheat the oven. Then, scoop, bake, eat, fall in flourless-peanut-butter-oatmeal-cookie-love.

I’m so corny. Are you even still reading? Let’s, uh, get to the recipe.

Chewy edges, soft centers, cinnamon-spiced and full of peanut butter flavor. No butter, no flour, no oil, and yet… still taste dreamy. With a recipe repertoire of hundreds of cookies, it really says something when I make the same cookie recipe twice in 2 days!! Like my friend said, they’re bangin’…. but it totally sounds cooler when he says it.

If you’re a peanut butter lover like me, you’ll also love these recipes:


Maple Peanut Butter Chocolate Chip Oatmeal Cookies!

My parents recounted a bittersweet story from my childhood at dinner a couple weeks ago. When I was around two years old, my sweet grandpa was diagnosed with terminal cancer and not long afterward, my mom suffered a miscarriage. They were in the hospital at the same time and my dad shuttled me between floors in a little red wagon. On my grandpa’s birthday, my family gathered in his hospital room and tried their best to celebrate, but the mood was heavy.

There was a birthday cake in the room and I knew it. Once my tiny self couldn’t take the temptation any longer, I sidled up to that cake and poked my finger in it. Then I tried to sneak around the corner so I could lick the frosting off my finger. My whole family was watching and burst into laughter. It must have been a side-splitting, pink-faced, thank-God-someone-lightened-the-mood kind of roar because they’re still talking about the relief it brought to the room.

I wish I could still swipe frosting off of cakes and get away with it (you know I would if I could). One of my dear friends is going in for another round of chemotherapy this week and I wish I could do more to help. If I could poke a cake to make her laugh, I would. If I could cook nourishing meals for her, I would, but she lives a plane ride away. If I could meet up with that cancer in a dark alley and beat it into remission myself, I would. I can’t do any of those things for her, but she’s strong and I know that she has all the help she needs. I decided to send her some homemade cookies in the hope that they might brighten her day.

Sometimes food is all we can do. When it comes to handmade goods, I really believe it’s the thought that counts. I participated in a blogger event hosted by King Arthur Flour called Bake for Good last month that really drove that point home. The Bake for Good Tour was designed to encourage people everywhere to bake for good, whether that means that you bake for a friend who’s having a bad day, a women’s shelter, a classroom, you get the idea. Baked goods can both delight and nourish, which makes them an extra rewarding gift to give.

Honestly, I agreed to attend the tour so I could learn how to bake a pie (and eat it, too) as well as hang out with my college roommate while I was in town. I quickly realized, however, how passionate King Arthur’s employees are about their Bake For Good campaign. On day one, we all bonded as we learned how to braid bread and bake pies from Susan. On day two, we prepared a meal and served it (along with the bread and pies) to families in need.

I’ve attended other food blog events that made me feel gluttonous and uncomfortably spoiled, but this event was something else. I’ve been mulling over the experience in the weeks since and decided it was time to share the cause. So often, we want to help others but we don’t know how.

If you like the idea of baking for good and want to learn more about King Arthur’s mission, you can visit their Bake for Good page. If you’re in the mood to bake for good but aren’t sure how to go about it, check the #bakeforgood tag on Instagram for inspiration. My new friends have shared their experiences, too: Amanda, Kristin, Jim and Jena, Erin, Brenda, Stef, Alice and Taylor and Shaina.

We should talk about these cookies. They are tasty, peanut buttery treats stuffed full of chocolate chips and hearty oats. In fact, oat flour is the only flour involved, so these cookies are gluten free. They’re also naturally sweetened with maple syrup, which has more redeeming properties than the brown sugar called for in the original recipe. I found the inspiration in King Arthur’s Whole Grain Baking book, which reminded me of my friend Tessa’s new maple-sweetened peanut butter cookies recipe.

After comparing the two, I thought I just might be able to replace the sugar with maple syrup, and what do you know? It actually worked. These cookies are more like a no-bake chocolate oatmeal cookie than a buttery Tollhouse chocolate chip cookie. They’re soft and fluffy, with a creamy interior that almost seems to stick to the roof of my mouth like a spoonful of peanut butter. I brought my first batch over to my friends’ house on Sunday and my friends loved them.


Boxed Cake Mix Hack: Tastes like you paid $6 a slice!

This post may contain affiliate links. Read my disclosure policy.

I totally dragged my feet through the creation of this for my oldest child. We were in the grocery store because we ran out of bananas (our household goes through a half dozen every day) and what did we happen to walk past? An end cap of boxed cake mix. Cue the negotiation from my toddler:

Mommy, I want that!
Me: No, I’m not getting that but if you want cake I would be happy to make one for you!
Mommy I want that one! And I want to make it with you!
Me: Hmm (I’m disbelieving of this, most “help” is usually just chocolate chip stealing)
Mommy please, we can bake together! We bake this, you and me forever! (cue the arms in the air and the twirling).
Me: *Groan* Ok.

And I lost. To be honest, I sort of planned on ditching the box on our way back to the checkstand, but then I completely spaced on it until we got to the checkout area and who was watching me like a hawk? Yup. Sold. So we get home and I stuffed it into the back of the cupboard. Later that same day, my toddler who for some reason was in love with the idea of baking this cake comes up to me and says: “Mommy you a chef, we make cake together” and I completely melted. We pulled out our favorite tiny chef hat and apron and our amazing Learning Tower (yes, a chair would work too and yes, I am a paranoid mom who loves the railing all around) and we got to work.

I am the first to admit, I am not a fan of cake mix. It is this weird overly crumbly, way too soft weird tasting cake and since I know how easy they are to make from scratch I actually think they are kind of overpriced. So I set off to the land of happiness and time wasting (Pinterest) and found a link to a hack for cake mixes.

Why did it make it onto the blog? Because this hack makes an altogether dull cake mix box taste fantastic! And since it happened to be the same weekend as my cake obsessed toddler’s birthday, we did an easy side by side comparison.

A total of 25 people, both adults and children taste tested my from-scratch birthday cake with purple frosting and this cake mix hack with the same frosting. The result? Not a single person said “cake mix” to me. In fact many of them complimented the cake (and some thought this was better than my recipe)! I have to agree, it was so good, if the box came with these directions I think it would really up the game for cake mixes.

The crumb was tender, denser, buttery and rich. The distinct “cake mix flavor” was unrecognizable. Trust me, try it and you won’t regret it!


  • 1 ½ cups rolled oats (see Tip)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup mashed ripe banana (about 2 medium-large)
  • ⅓ cup packed brown sugar
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips

Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.

Pulse oats in a blender until finely ground. Add baking powder, baking soda and salt pulse once or twice to blend. Add eggs, banana, brown sugar, oil and vanilla puree until smooth. Stir in chocolate chips. Fill the prepared muffin cups.

Bake until a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool in the pan on a wire rack for 5 minutes, then turn out to cool completely.

Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.


Melty! Salted Caramel Hazelnut Chocolate Chunk Cookies

Oh my gosh I couldn’t stop eating these cookies! I gave a few to my mom and I was going to give the rest away too, but then… I opened the container they were in to have just one … and then I was like I’ll just have one more … and then there were just too few to give to anyone. Whoops. (wink) … So I kept the rest all for myself.

The dough is kissed with a little salted caramel hazelnut spread. Oh yes!

But these jumbo chocolate wafers are what make them so irresistible. I love baking cookies with them. It means melty chocolate in every warm little … or big bite.

Mix up the dough, scoop it onto baking sheets and then… sprinkle the tops with a little sea salt to finish them off.

That’s it. I’m done! I just passed out. I think I’ll just need another melty cookie to revive me.


Microwave Brownie Pro Tips

To ensure a perfect brownie in a mug every time, I’ve compiled these tips and tricks, just for you!

  • Don’t Overmix. The more you mix, the more gluten will form, the more it will taste like rubber.
  • Don’t Overbake. Again with the rubber thing…..not good when we’re talking about brownies.
  • Adjust Microwave Times. You’re probably going to have to do a little trial and error with your microwave, but I’m sure tummies across this great globe will happily oblige.
  • Toppings. Ice cream and/or whipped cream is best placed on top of such a mug brownie.
  • No Mug Brownie. If you want to not eat your brownie out of the mug and make it look prettier a la Lauren’s Latest, combine the batter together in a small bowl and pour into a greased mug. After it’s baked, loosen up the edges and plop it onto a plate. Add appropriate accouterments as necessary.

Vegan chunky chocolate peanut butter cookies

These cookies are serving as my “re-introduction” into vegan baking. Of course, I love me some rich creamy buttercream and tiramisu cupcakes (do I ever!), but vegan baking is a nice change because it challenges me in the kitchen! Sometimes I get stuck in a rut of same ol’ cupcakes and cookies…so a little change is always fun.

Plus, you could give these chunky chocolate peanut butter cookies to anyone and I guarantee they’d never know the difference.

Because these are “healthy”, they clearly serve as a nutritious afternoon snack…

They’re definitely more chocolately than anything else and you could totally sub out the peanut butter for almond butter if that’s what you have on hand. As for me though, I’ll be a chocolate peanut butter girl until death. It’s just who I am.

After chowing down on a few of these bad boys yesterday afternoon, I got the genius idea that they would even be BETTER as ice cream sandwiches! So, I’m scooping some vanilla ice cream and freezing them for dessert this weekend. As much as I love cookies, I reaaaaaaally love ice cream sandwiches.

Oh, by the way! Check out this retro mixer I got at the thrift store last week for four dollars!

I literally squealed with joy when I found it. Not only is it my absolute favorite shade of blue, but it still works perfectly.

I can’t wait to make buttercream with it while wearing my sparkle heels, which are actually more comfortable than expected. Yesterday when they arrived, I immediately put them on with my yoga clothes, finished baking these cookies then sat down to blog. Love.

Vegan Chunky Chocolate Peanut Butter Cookies

Ingredients:

Preheat oven to 350 degrees.

Sift together your spelt flour, cocoa powder, baking powder, baking soda and salt. Add sugar and stir to combine. It’s important you sift when you use spelt flour because it’s a bit denser than other flours and you don’t want rock-cookies.

In another bowl, whisk together the maple syrup, canola oil and peanut butter. Pour into dry ingredients and add the peanuts and chocolate chips.

Scoop into small balls and place on a lined cookie sheet, pressing down gently. Bake for 10-12 minutes then cool on the baking sheet for 10 more minutes.

I’m not taking my heels off and you can’t make me.


11.04.2015

The best white sandwich bread


People ask me all the time how long I've been cooking, and the answer is that I honestly don't know. I remember baking a lot of cookies as a child and teenager, but after we got married it was a bit of a shock to find that we couldn't subsist on chocolate chip cookies alone. :) Our first few years of marriage, we ate a lot of processed food, which was not great for us (but was quick and easy!). After my daughter was born, I really wanted to focus on healthy eating, so I worked hard on learning to cook. I read all the cooking blogs I could find, I bought dozens of cookbooks, and I had fun coming up with new things for dinner every night. I definitely had some ups and downs, and my husband can attest that there were multiple inedible dinners. After a couple of years, though, I was pretty confident in following pretty much any recipe and was getting good results most of the time. I still feel like I am definitely learning and growing as a cook, and my skills are improving all the time. However, there are a few recipes that I feel like I have perfected. These are my tried and true recipes that I make all the time and that have consistently perfect results. First, my chocolate chip cookies. Second, my vanilla cupcakes. And lastly, this white sandwich bread!


This bread is exactly what I want in a sandwich bread. It's tough enough to stand up to sandwich fillings, but also soft and tender. The texture and taste are perfect. It makes three loaves and freezes beautifully, which means I can always have delicious bread waiting for me in the freezer. I've made this bread dozens of times now, and it has come out perfectly every single time. I really have no interest in trying any other recipe, because this one is simply perfect!


The Best White Sandwich Bread

4 and 1/2 teaspoons dry active yeast (or the equivalent of two packets)
3/4 cup warm water
1/4 cup granulated sugar
1 tablespoon salt
3 tablespoons unsalted butter, room temperature and cut into pieces
2 and 2/3 cup additional warm water
9-10 cups all-purpose flour
4 tablespoons (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves

In the bowl of a stand mixer or a large bowl, dissolve yeast in warm water with a teaspoon of the sugar. When the yeast is bubbled and foamy, mix in the rest of the sugar, the salt, the butter, and the warm water. Slowly mix in 5 cups of flour, mixing on low speed until smooth. Gradually add remaining flour, adding just enough to make a smooth and slightly sticky dough. Knead on low speed for 10 minutes. Lightly grease a large bowl with cooking spray. Place dough in the greased bowl and turn to coat with spray. Cover and let rise in a warm place for one hour.

Preheat oven to 425. When the dough has risen, punch it down and divide into three equal sized pieces. Roll each piece into a rectangle on a lightly floured surface. Roll each rectangle up into a cylinder, and place each seam-side down in a lightly-greased bread pan (I used 9 inch bread pans). Cover and let rise in a warm place for one hour.

When the loaves have risen, place them in the preheated oven and bake 15 minutes. Cover the tops of the loaves with foil to prevent excessive browning, and bake another fifteen minutes. Remove from oven and brush with melted butter. Let cool before slicing.


50 Fabulous Fudge Recipes

I could eat fudge in just about every flavor under the sun and with these 50 Fabulous Fudge Recipes now you can! These easy to make desserts are perfect for the holidays and great for gift giving!

Fudge is my go-to holiday indulgence! Don’t get me wrong, I L-O-V-E Christmas cookies, but fudge is a must make this time of year at our house! Better yet, I’ve started making fudge all year long and trying new flavors that match the season!

50 FABULOUS FUDGE RECIPES
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