These chocolate chip cookies are soft, chewy and thick with a toffee like caramel flavor that blossoms throughout each bite and each of those bites are stuffed with the explosion of ooey-gooey chocolate.  Be still my heart!!  The browned butter lends a matured flavor profile to the dough while the melted aspect of it will yield an even chewier cookie.  Making them even chewier is the higher proportion of brown sugar to granulated sugar.  The salted tops balance out the sweetness while the soft hint of coffee compliments the chocolate and the cornstarch mixed in with the dry mixture allows the dough to stay even softer with the aid of baking soda which will help tenderize the dough too.  The extra yolk imparts a richness {and extra chewiness} that can’t be achieved any other way.  Basically, these are super star cookies that cover every angle for achieving the perfect anatomy for an exception chocolate chip cookie.

You’ll never bite into a softer or chewier cookie.  These are cookies that actually taste fresh and delicious days later.  I found this out during the half dozen trial runs in my kitchen testing this recipe, tweaking and perfecting it as I went.  You see, I’ve searched my entire life for the cookie.  Nothing seduces me more than a warm chocolate chip cookie.  Ooey-gooey love of my life!  This cookie is just exploding with chocolate and as they bake, what they leave behind are intense luxurious puddles of sinful melted chocolate.  I use almost an entire bag of chocolate for these.  It’s optional, but why wouldn’t you?  Stuff those suckers, you only live once!  If you never bake one thing in your life from scratch, please let homemade chocolate chip cookies be the one exception.  Particularly this one because I’m that deeply in love with them and I just know you will be too.

As they have lasting power after they’ve been baked, the same goes for how long they age in the fridge.  This alone will double the success of any ole plain cookie dough but when it’s applied here, it elevates it to a whole other level.  I beg you to chill your cookie dough.  If you’re in a huge rush, you could get away with a 24 hour period but as they sit and the flavors co-mingle, truly magical things happen as I mention to you in my how-to recipe video.  Speaking of, come and hang out with me and I’ll demonstrate each step and show you how I make these epic homemade chocolate chip cookies and how you can too.

5.0 from 2 reviews

The Best Chocolate Chip Cookies Ever!

 

Prep time

10 mins

Cook time

12 mins

Total time

22 mins

 

Author: The Squishy Monster

Serves: 1 Dozen

Ingredients

• 2¼ c unbleached flour
• 2 ts cornstarch
• 1 ts baking soda
• 2 sticks unsalted, browned butter
• ⅔ c brown sugar, firmly packed
• ½ c granulated sugar
• 1 whole room temp. egg + 1 room temp. egg yolk
• 2 ts pure vanilla extract
• ½ ts instant espresso powder
• ¼ ts fine salt
• 10-12 oz bittersweet or semisweet chocolate chips/chunks
• Flaked sea salt for topping {like Maldon…Fleur de Sel is nice}

Instructions

1. In a sturdy pan, slowly melt the butter {go low and slow}, swirling every so often until it gets golden brown and smells nutty. Be watchful so it doesn’t burn, which can happen very quickly.
2. In your first bowl, cream the cooled brown butter with both sugars for 3-5 minutes. Blend in the egg yolk then egg.
3. Add the espresso power, salt, and vanilla.
4. To the second bowl, sift together the flour, cornstarch, and baking soda.
5. In thirds, pour the second bowl into the first bowl, taking care not to over mix
6. Finally, fold in almost all of the chocolate.
7. Scoop and roll each dough ball and press extra chocolate chunks into the tops of each.
8. Triple wrap and refrigerate for 2-5 days.
9. When ready to bake, allow the cookies to sit out for 20-30 minutes before baking then preheat the oven to 325* and line a baking sheet with either silpat or parchment {never wax}.
10. Lightly press flakes of salt onto the tops of each cookie and bake for 8-11 minutes. {This is how long it takes for 2 oz cookies} When in doubt, slightly undertake as the cookies will continue to heat on the baking sheet even after they’ve been pulled out.
11. After baking, allow the cookies to set up on the baking sheet for 3-5 minutes then carefully transfer onto a wire rack.

Notes

Prep time does not include inactive chilling time.

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Tips for success:

• Always cream cookie doughs for at least 3-5 minutes so that the sugars get suspended in the fat and get completely blended to impart a soft and tender texture.
• Scrape the bowl as you go so you don’t end up with unmixed pockets.
• Never over mix which leads to the over development of gluten making for a tough, bread-y cookie.
• Salt and coffee are your friends.  They enhance the flavors with salt highlighting the doughs sweetness and the coffee complimenting the chocolate. The browned butter blooms a tangle of flavors making the finished cookie taste caramelized and nutty all at once.   At the very least, always use salt.  Cookies and most all baked goods are just sad and flat without it.
• Cornstarch lends a super soft and thick consistency to the cookies while the extra yolk makes them extra rich and chewy.
• Chill the dough!  This allows the flavors to meld and redistribute while the flour absorbs into the liquid, hydrating it for a chewy and moist cookie.  If you roll/scoop out the dough then chill, it will also produce a much thicker cookie.
• When in doubt, under bake rather than over bake.  You can always hit it with a little bit of heat later but you can’t ever take it back.
• You can definitely freeze pre-scooped cookie dough balls.  I like to line them on parchment/silpat and allow them to freeze this way and then transfer them to a zip top bag.  My double wrapped batches stay good for up to 4 months.

Cheers to warm, chocolate chunk cookies!

Love,

Your Squishy Monster

You guys loved my fluffy cinnamon rolls so much that I decided to whip up a bun/cookie hybrid.  Today, I present to you the cinnamon roll cookie.  It’s soft and warm with all the flavors of a cinnamon roll but with half the work and effort.  Can we say win-win?

5.0 from 3 reviews

Cinnamon Roll Cookies

 

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: The Squishy Monster

Serves: 1 dozen cookies

Ingredients

Cookies

• 1½ c unbleached flour
• 1 ts baking powder
• ¼ ts fine salt
• ½ ts freshly ground cinnamon
• 1 stick soft unsalted butter
• ⅓ c powdered sugar
• ⅓ c brown sugar
• 1 ts pure vanilla extract
• 1 room temperature egg

Filling

• ⅓ c brown sugar
• 1½ tb freshly ground cinnamon
• ¼ ts freshly ground cloves
• 1-2 tb melted butter

Icing

• 4 oz soft cream cheese
• ⅓ c sifted powdered sugar
• 1 ts pure vanilla extract
• 2-3 tb room temperature whole milk

Instructions

1. In the first bowl, sift together the flour, baking powder, salt, and cinnamon. Set aside.
2. In the second bowl, cream together the butter and sugars for at least 5 minutes.
3. Add the vanilla and egg.
4. Slowly incorporate the first bowl with the second bowl. Do not over mix.
5. Wrap and chill in the fridge for at least 1 hour.
6. Make the filling by stirring the sugar, cinnamon, and cloves together. Set aside.
7. Make the icing by blending the cream cheese, powdered sugar, vanilla, and milk together. Set aside.
8. Lightly flour your work surface and roll the dough out to ¼” thickness.
9. Brush the surface with melted butter and evenly sprinkle the filling, leaving about an inch of a border all the way around.
10. Carefully roll the dough as tightly as you can without breaking the dough. It helps if you slip a piece of nonstick material beneath it {like plastic wrap, wax/parchment, silpat}.
11. Cover the rolled dough with plastic and refrigerate for 20 minutes.
12. Slice the chilled dough and if time allows, pop the rounds in the fridge for 15-20 minutes as this will prevent them from spreading too much.
13. Bake the cookies at 350 for 9-11 minutes.
14. Cool completely and top with icing.

3.2.2807

Love,

Your Squishy Monster ^.~

It’s definitely strawberry pickin’ season around here and after making my jam, strawberry cake, and strawberry ice cream, I found myself still greedily returning back to our local strawberry farm, clutching a basket to stuff it with more.  Needless to say, it’s been a strawberry party everyday.  Another one of my favorite ways to enjoy fresh berries is by muddling them into fresh lemonade.  As I took a sip in between my recent strawberry flurry, I decided then and there that I’d like to bake this sweet and tart flavor up into a cookie.  A quick poke around the net yielded pre-mixed box cake recipes which is all fine and dandy but this recipe blends in real crushed strawberries and the high note of pulpy, juicy lemons.

httpv://youtu.be/-GeaBp5kxgs

4.3 from 3 reviews

Strawberry Lemonade Cookies

 

Prep time

10 mins

Cook time

12 mins

Total time

22 mins

 

Author: The Squishy Monster

Serves: 2-3 Dozen

Ingredients

• 1 stick soft unsalted butter
• ½ c granulated sugar
• ½ c brown sugar
• 1 room temperature egg
• Zest of 2 lemons
• Juice of 1 lemon
• 4-6 crushed strawberries
• 2 c unbleached flour
• ¼ ts fine salt
• ¼ ts baking powder
• ¼ ts baking soda
• ½ c powdered sugar

Instructions

1. In the first bowl, cream together the butter and sugars until light and fluffy.
2. Blend in the egg and add the zest and juice.
3. Blend in the crushed strawberries. I personally enjoy chunks, which also prevents the batter from being too wet.
4. In the second bowl, sift together the flour, salt, baking powder and baking soda.
5. Slowly add the second bowl into the first. Mix just to combine to avoid over mixing.
6. Scoop out dough and roll into the powdered sugar. The more you pack on, the more of a “crackle” look you achieve later.
7. Bake at 350 for 11-13 minutes.

3.2.2807

Love,

Your Squishy Monster ^.~

I love cheesecake and I don’t discriminate.

Red velvet cheesecake, Japanese cotton cheesecake, cheesecake truffles, pumpkin pie cheesecake, mango cheesecake…I love it all.

Today, I’m bringing you all the flavor of cheesecake without all the muss and fuss.  I introduce the cheesecake cookie.

httpv://youtu.be/j9Ww4m8xM_c

5.0 from 3 reviews

Cheesecake Cookies

 

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: The Squishy Monster

Serves: 1-2 Dozen

Ingredients

• 1 c unbleached flour
• ¼ ts baking powder
• Pinch of fine salt
• 5 oz room temperature cream cheese
• 6 tb room temperature butter
• ⅓ c brown sugar
• ⅓ c granulated sugar
• 1 room temperature egg
• Zest of 1 lemon
• 1 ts vanilla extract
• Optional: chocolate chips/melted chocolate*

Instructions

1. In the first bowl, sift together the flour, baking powder, and salt.
2. In the second bowl, break up the cream cheese and butter and cream it together with the sugars for 3-5 minutes.
3. Blend in the egg.
4. Add the zest and vanilla.
5. Combine the first and second bowl carefully in 2-3 separate additions. Be mindful not to over mix.
6. If time allows, chill the dough for 20-30 minutes.
7. Bake at 350 for 10-12 minutes.

Notes

*You could also do a berry cheesecake version by subbing out the chocolate with freeze dried berries.

3.2.2807

Love,

Your Squishy Monster ^.~

To be quite honest, I had no idea what these even were but per baby brother and his friends requests, I tested these in my kitchen, having a good ole’ time ripping open nostalgic pudding packs, that unmistakable smell taking me back to middle school again.  I produced this recipe by scaling back both the flour and sugar to take the pudding into consideration with an egg binding the dough and of course there are a ton of crumbled cookies mixed into the batter for good measure.

httpv://youtu.be/CvM6mRiQENg

5.0 from 3 reviews

Oreo Pudding Cookies

 

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: The Squishy Monster

Serves: 1-2 Dozen

Ingredients

• ½ c unbleached flour
• ½ ts baking soda
• ¼ ts fine salt
• 1 package of vanilla/oreo pudding
• 1 stick soft, unsalted butter
• ⅓ c granulated sugar
• ¼ c brown sugar {just all granulated is fine}
• 1 ts pure vanilla extract
• 1 room temperature egg
• 8-10 crushed Oreos + 2 for the tops
• Melted chocolate/ganache

Instructions

1. In the first bowl, sift together the flour, baking soda, salt, and pudding mix.
2. In the second bowl, cream together the butter {and both sugars, if using} for 2-4 minutes.
3. Add the vanilla and the egg.
4. Slowly combine the first and second bowl together in thirds. Don’t over mix.
5. Fold in the cookie pieces and if time allows, chill the batter in the fridge for 20-30 minutes.
6. If not chilling, proceed by scooping onto flat, greased cookie sheets at 350 for 10-12 minutes {if you want a larger cookie, gently flatten the tops with greased palms before baking}.
7. Cool completely then drizzle with melted chocolate or ganache then crumble the 2 Oreos over the baked cookies.

3.2.2807

Happy baking!

Love,

Your Squishy Monster ^.~

These cookies are light and crisp on the edges, chewy and rich in the center, and have a delicate crackly crust on top, a hybrid cookie and brownie if you will.  I actually made these when I ran out of flour and I’m happy to report I’ve made them several times afterwards because they’re just that yummy.

https://youtu.be/3vk1xHfbc6Y

5.0 from 4 reviews

Flourless Chocolate Cookies

 

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: The Squishy Monster

Serves: 2-3 Dozen

Ingredients

• 2 c powdered sugar
• ½ c unsweetened cocoa powder
• ½ ts fine salt
• ¼ ts cinnamon
• ½ ts espresso powder
• 2 egg whites
• 1 ts vanilla
• Sprinkle of coarse salt/chocolate chips {optional}

Instructions

1. In the first bowl, sift together the powdered sugar and cocoa.
2. Whisk in the salt, cinnamon, and coffee.
3. In the second bowl, whisk the egg whites with the vanilla.
4. Sprinkle in the entire contents of the first bowl and mix to combine. Fold in chocolate chips {if using}
5. Scoop onto baking sheets lined with parchment/silpat {important as they are very sticky} and allow to chill in the refrigerator for 15-20 minutes.
6. Sprinkle with salt if desired and bake at 350 for 13-15 minutes.

3.2.2807

Love,

Your Squishy Monster ^.~

If you can’t decide between a cake or a cookie, the whoopie pie is for you.  These have crisp edges, a pillowy bite, and are stuffed with a classic cream cheese frosting.

httpv://youtu.be/5Lp5qKs3knE

5.0 from 4 reviews

Red Velvet Whoopie Pies

 

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: The Squishy Monster

Serves: 10-12 Whoopie Pies

Ingredients

• 2½ c unbleached flour
• ½ ts fine salt
• ½ ts baking soda
• ½ ts baking powder
• 2 tb unsweetened cocoa powder
• 1 room temperature egg
• 1 c brown sugar
• ½ c oil {canola, veggie, grapeseed}
• ¾ c room temperature buttermilk
• 1 ts vanilla
• 1-2 tb red food color {depends on how red you want it}

Cream Cheese Filling

• 16 oz soft cream cheese
• 4 oz soft unsalted butter
• 2-3 c *sifted* confectioners sugar (but it’s really up to how sweet you like it)
• 1 ts pure vanilla
• {Sprinkle of salt}

Instructions

1. In the first bowl, sift together the flour, salt, soda, powder, and cocoa.
2. In the second bowl, beat together the egg and sugar.
3. Add the oil, buttermilk, vanilla, and color.
4. Combine bowls one and two in batches, taking care not to over mix.
5. Bake about tablespoon scoops at 350 for about 8-10 minutes.
6. Cool completely.
7. For the filling, cream everything together and spread on a cookie and sandwich with another or pipe with a pastry bag/tip.

3.2.2807

Love,

Your Squishy Monster ^.~

An oldie but a goodie, for sure.  These bake up soft and chewy and make me think of sitting at the counter with a tall glass of milk with Grandma {if I’d had one} :/  The warmth from the subtle hit of spice is comforting, the raisins extra plump from rehydrating, and the oats soft and hearty.

httpv://youtu.be/bYk10WHl-Pg

5.0 from 2 reviews

Oatmeal Raisin Cookies

 

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: The Squishy Monster

Serves: 1 Dozen

Ingredients

• ⅔ c unbleached flour
• ½ ts baking powder
• ½ ts cinnamon
• ¼ ts nutmeg
• ½ ts fine salt
• 1 stick soft, unsalted butter
• 1 c brown sugar
• 1 room temperature egg
• 1½ c old fashioned oats {not instant}
• ⅔ c raisins
• 1 tb vanilla

Instructions

1. In the first bowl, sift together the flour, baking powder, spices, and salt.
2. In the second bowl, cream together the butter and sugar.
3. In the third bowl, soak the raisins in the tablespoon of vanilla.
4. Still staying with the second bowl, blend in the egg.
5. Begin sprinkling in the first bowl to the second bowl {in thirds}. Don’t over mix.
6. Finally, stir in the oats and raisins.
7. Bake at 350 for 12-15 minutes.

3.2.2807

Love,

Your Squishy Monster ^.~

Sure it’s a mouthful to say but it’s also a mouthful of utter deliciousness. This cookie experience should be deemed illegal. You can’t help but feel naughty when you have melting chocolate smudged all over your fingers, gooey caramel dripping everywhere and cookie crumbs that won’t be brushed off absentmindedly this time. Nope. You’ll be lapping them up just like I did. The incredible complexity of this cookie blooms in multi-layered stages. First, there’s the nutty aromatic browned butter that marries fluffy brown sugar, imparting a slight smokiness that only molasses can do. Then, there’s the aging process where for 3 days, the cookies get to know each other on an intimate level {who knows what they’re doing in there when the lights go out}? Finally, the 2-step process of the salted caramel alone could make for a decadent experience but two cookies come together to create a larger cookie, stuffed with hot caramel with tops flecked with glittering salt. Cookie foodgasm at its finest. httpv://youtu.be/4NqMWjB8jKI

5.0 from 2 reviews

Stuffed Salted Caramel Chocolate Chip Cookies

 

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Author: The Squishy Monster

Serves: 1 Dozen Large Cookies

Ingredients

• 1½ c unbleached flour + 2 tb
• 1 ts baking soda
• ⅛ ts fine salt
• 1 stick browned butter
• 6 tb granulated sugar
• ½ c brown sugar
• 1 room temperature egg
• 2 ts vanilla extract
• 1 c chocolate chips
• Chocolate covered caramel candies and fleur de sel/sea salt

Instructions

1. In a pot set over medium-low, slowly melt the butter. Swirl/whisk until the pale yellow takes on a bronze color. Don’t walk away. It can go from nutty to burned in a matter of seconds.
2. In the first bowl, sift together the flour, baking soda, and salt.
3. In the second bowl, sprinkle in both sugars and cream together with the cooled browned butter.
4. Blend in the egg and splash in the vanilla.
5. Mix in the first bowl a little bit at a time to the second bowl. Do not over mix.
6. Fold in the chocolate chips.
7. Wrap the bowl and stick it in the fridge for 3 days.
8. Before scooping, set the bowl out 15-20 minutes before use. Scoop/roll cookie dough.
9. Take on dough ball and smudge in a candy. Take another dough ball and mound it over. Roll into one cookie.
10. Sprinkle over with a touch of salt and bake at 350 for 10-12 minutes.

Notes

Does not include chilling time.

3.4.3177

Love, Your Squishy Monster ^.~

The comical bit is that me and my college roomie used to say this to each other when we were at a party that we found to be dull.  We would either whisper it in each others ear as we walked past or we’d mouth it to each other across the room and on to the next one we’d go.  That’s what “peanut butter jelly time” meant then.

Today, for the 26 year old me (for those of you who wanted to know) her ears perk up because it means cookies.

I’ll be 27 next month…wasn’t I just in college?  :/  Ah, I digress…

httpv://youtu.be/zKqlpckh7Ek

Peanut Butter & Jelly Cookies

 

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: The Squishy Monster

Ingredients

• 1¼ c unbleached/unbromated flour
• ½ ts baking powder
• ¼ ts baking soda
• ¼ ts fine salt
• 1 stick softened, unsalted butter
• ¾ c granulated sugar
• ½ c packed brown sugar
• 1 c non-hydrogenated peanut butter*
• 1 room temperature egg
• 1 tb whole milk
• 1 ts pure vanilla extract
• Jelly

Instructions

1. Sift the first four of your dry ingredients together into your first bowl.
2. In your second bowl, begin creaming together your butter and sugars.
3. Still focusing on your second bowl, spoon in your peanut butter.
4. Crack in your egg, then your milk and vanilla.
5. Slowly sprinkle your first bowl into your second bowl–in about 3 separate additions or so. Be mindful not to overmix.
6. Scoop dough with an ice cream scoop, flatten with slightly damp hands and press an indentation with your thumb into the centers. Fill crevices with jelly.
7. Bake at 350 for 13-15 minutes.

Notes

*For peanut allergies, this is great with Almond Butter, too.

3.2.2124

I betchya the kids in your life would LOVE coming home to these after school.

Try it and let me know

XOXO

Your Squishy Monster ^.~