Chewy Pumpkin Chocolate Chunk Cookies

This Chewy Pumpkin Chocolate Chunk Cookies Recipe will become your new favorite. Brown Butter, Pumpkin Pie Spice, Pumpkin and of course loads of Chocolate Chunks are what makes these the best Pumpkin Cookie!  Chewy Pumpkin Chocolate Chunk Cookies Recipe www.confessionsofabakingqueen.com

 

So confession, I’ve made these cookies like 12 times in the last couple weeks. I think I have OD on them a little. Okay maybe not 12 times but really I made them at least 5 times, that is a lot for me. They’re just that good. Pumpkiney but chewy, filled with chocolate.

 

Chewy Pumpkin Chocolate Chunk Cookies Recipe www.confessionsofabakingqueen.com

 

They also start off with brown butter, which really just takes anything to the next level. And the warm notes of brown butter pair perfectly with pumpkin.

 

Chewy Pumpkin Chocolate Chunk Cookies Recipe www.confessionsofabakingqueen.com

Mixing the butter, sugar, egg yolk and pumpkin mixture takes a little time but you will see the batter change colors, becoming much lighter by the third time. I learned to do this from a Cooks Illustrated cookie recipe. I adore Cooks Illustrated and love reading their books, magazines and all the online information.

 

Chewy Pumpkin Chocolate Chunk Cookies Recipe www.confessionsofabakingqueen.com

 

Chewy Pumpkin Chocolate Chunk Cookies

Ingredients

  • 2oz Unsalted Butter, browned
  • 2 oz Unsalted Butter, cut into small cubes
  • 150 Grams/ 3/4 Cup Brown Sugar
  • 50 Grams/ 1/4 Cup Granulated Sugar
  • 61 Grams/ 1/4 Cup Pumpkin Puree
  • 1 Egg Yolk, at room temp.
  • 1 Tablespoon Vanilla Extract
  • 240 Grams/ 2 Cups All Purpose Flour
  • 1.5 Teaspoon Salt
  • 1.5 Teaspoons Baking Soda
  • 1 Tablespoon Pumpkin Pie Spice
  • 2 Teaspoons Cornstarch
  • 8oz/ 1 Cup Chocolate Chunks/ Chips

Instructions

  1. In a medium saucepan over medium heat melt the 2 oz of butter, watch carefully and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
  2. In the bowl of an electric mixer add the brown butter and the regular butter. Add the brown sugar and granulated mix and beat for 2 minutes. Add in Pumpkin Puree & Vanilla Extract, beat for two minutes. After the two minutes let the batter rest for 30 seconds and repeat the process 2 more times.
  3. In a seperate bowl mix together the flour, salt, baking soda, pumpkin pie spice and cornstarch.
  4. Slowly add flour mixture to the wet mixture, mixing just until combined. Fold in chocolate chunks. Place dough covered in fridge for 30 minutes to an hour.
  5. Preheat oven to 350F and line a baking sheet with a silpat line or parchment paper.
  6. Scoop 2 tablespoons balls of dough and bake for 9-11 minutes, let cool on a wire rack for 5 minutes. Store in air tight container for 5 days.
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Chewy Chocolate Chunk Cookies www.confessionsofabakingqueen.com

 

 Craving more?!

Cookie Butter Smores Bars

Cookie Butter Smores Bar Recipe www.confessionsofabakingqueen.com

Nutella Sea Salt Chocolate Chip Cookies

Nutella Stuffed Chocolate Chip Cookie Recipe www.confessionsofabakingqueen.com

Guinness Chocolate Cookies

Guinness Chocolate Chunk Cookies Recipe www.confessionsofabakingqueen.com

Cookie Butter Oat Butterscotch Cookies

Cookie Butter Oat Cookies Recipe www.confessionsofabakingqueen.com

 

Look at that oozey chocolate!!

Chewy Pumpkin Chocolate Chunk Cookies Recipe www.confessionsofabakingqueen.com

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Pumpkin Chocolate Chip Cookies Filled with Pumpkin Cookie Butter

Chewy Pumpkin Chocolate Chip Cookies are filled with Pumpkin Cookie Butter, this recipe screams Fall. You will love this Pumpkin Chocolate Chip Cookie Butter Cookie Recipe.

Pumpkin Chocolate Chip Cookie Butter Cookie Recipe www.confessionsofabakingqueen.com

 

These cookies were inspired by my Cookie Butter Sea Salt Chocolate Chip Cookies. They are a classic cookie for me, a recipe I have made dozens of times.

 

Pumpkin Chocolate Chip Cookie Butter Cookie Recipe www.confessionsofabakingqueen.com

I saw the Pumpkin Cookie Butter at Trader Joes the other day and immediately thought of a new spin on one of my favorite cookie recipes.

Pumpkin Chocolate Chip Cookie Butter Cookie Recipe www.confessionsofabakingqueen.com

 

When eating these cookies the essence of “Fall” comes to mind, warm and spicy. And they are chewy! Because although a cakey cookie with a nice frosting is good it ain’t a cookie. You know what I’m sayin? And more often than not pumpkin “cookies” are big and puffy, more cake like than cookie like.

 

Pumpkin Chocolate Chip Cookie Butter Cookie Recipe www.confessionsofabakingqueen.com

 

These my friend are chewy pumpkin cookies. I only use one egg yolk, as the pumpkin puree replaces the rest of the eggs.

Pumpkin Chocolate Chip Cookie Butter Cookie Recipe www.confessionsofabakingqueen.com

 

I hate to admit it but I have made this Pumpkin Chocolate Chip Cookie Butter Cookie Recipe 3 times this week. So damn good.

Pumpkin Chocolate Chip Cookie Butter
Cookie Recipe

Pumpkin Chocolate Chip Cookies Filled with Pumpkin Cookie Butter

Ingredients

  • 2oz Unsalted Butter, browned
  • 2 oz Unsalted Butter, cut into small cubes
  • 150 Grams/ 3/4 Cup Brown Sugar
  • 50 Grams/ 1/4 Cup Granulated Sugar
  • 61 Grams/ 1/4 Cup Pumpkin Puree
  • 1 Egg Yolk, at room temp.
  • 240 Grams/ 2 Cups All Purpose Flour
  • 1 Teaspoon Salt
  • 1.5 Teaspoons Baking Soda
  • 2 Teaspoons Cornstarch
  • 8oz/ 1 Cup Chocolate Chunks/ Chips
  • 6oz Trader Joes Pumpkin Cookie Butter

Instructions

  1. In a medium saucepan over medium heat melt the 2 oz of butter, watch carefully and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
  2. In the bowl of an electric mixer add the brown butter and the regular butter. Add the brown sugar and granulated mix and beat for 2 minutes. After the two minutes let the batter rest for 30 seconds and repeat the process 3 more times.
  3. Then add the pumpkin puree and egg yolk. Mix for 4 more minutes on low-medium speed. Add vanilla extract.
  4. In a seperate bowl mix together the flour, salt, baking soda, and cornstarch.
  5. Slowly add flour mixture to the wet mixture, mixing just until combined. Fold in chocolate chunks. Place dough covered in fridge for 30 minutes to an hour.
  6. Preheat oven to 350F and line a baking sheet with a silpat line or parchment paper.
  7. Scoop 2 tablespoons balls of dough and press into a disc shape in your hand, using a teaspoon drop the Pumpkin Cookie Butter in the middle of the disc. Pull the edges of the cookie to the middle to cover the best you can, shaping into a ball. It is fine if some of the Pumpkin Cookie Butter is poking out.
  8. Bake for 9-11 minutes, let cool on a wire rack for 5 minutes. Store in air tight container for 5 days.
http://confessionsofabakingqueen.com/pumpkin-chocolate-chip-cookies-filled-with-pumpkin-cookie-butter/

Pumpkin Chocolate Chip Cookie Butter Cookie Recipe www.confessionsofabakingqueen.com

Want some more cookies?

Chewy Lemon Cookies

Chewy Lemon Cookie Recipe www.confessionsofabakingqueen.com

Nutella Sea Salt Chocolate Chip Cookies

Nutella Stuffed Chocolate Chip Cookie Recipe www.confessionsofabakingqueen.com

Sea Salt Double Chocolate Cookies

Sea Salt Double Chocolate Cookies Recipe www.confessionsofabakingqueen.com

Chewy White Chocolate Cookies

Chewy White Chocolate Cookie Recipe www.confessionsofabakingqueen.com

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Espresso Chocolate Chunk Cookies

Chewy Brown Butter Chocolate Chunk Cookies are filled with Espresso Powder and dunked in more Espresso Powder before they are baked to perfection

Espresso Chocolate Chunk Cookies www.confessionsofbakingqueen.com

There’s nothing better than a warm chocolate chip cookie, okay maybe cheesecake or creme brulee or maybe all three are my dream?! Yes all three.

Specifically, these cookies though. Damn Gina. I ain’t a coffee lover but I love coffee flavored things, and these hit the spot.

Espresso Chocolate Chunk Cookies www.confessionsofabakingqueen.com

 

First I started with browning my butter, and let’s be honest you know it’s going to be a winner just knowing brown butter is involved.

Then I mixed in some room temperature butter, added in brown sugar and granulated sugar and beat the mixture for 2 minutes then let the batter sit for 30 seconds beat for another 2 minutes and repeated that for 3 more times.

 

Espresso Chocolate Chunk Cookies www.confessionsofbakingqueen.com

 

Then I added in the eggs and vanilla extract.

While that was mixing I added flour, salt, baking soda, cornstarch and espresso powder to a large bowl and whisked to combine.

 

Espresso Chocolate Chunk Cookies www.confessionsofbakingqueen.com

Next I added the flour mixture, mixing just to combine and folded in the chocolate chunks. Chilled the dough for 3o minutes.

And lastly rolled the dough into balls and dunked the balls in espresso powder before baking for 9-11 minutes or until golden brown.

Espresso Chocolate Chunk Cookies www.confessionsofabakingqueen.com

With Espresso in the cookies its only natural to have these for breakfast 🙂

Espresso Chocolate Chunk Cookies

Ingredients

  • 2oz Butter, browned
  • 2oz Butter, at room temp.
  • 150 Grams/ 3/4 Cups Brown Sugar, packed
  • 55 Grams/ 1/4 Cup Granulated Sugar
  • 2 Large Eggs, at room temp.
  • 2 Teaspoons Vanilla Extract
  • 320 Grams/ 2.5 Cups All Purpose Flour
  • 1 Teaspoon Salt
  • 1.5 Teaspoons Baking Soda
  • 2 Teaspoons Espresso Powder
  • 2 Teaspoons Cornstarch

Instructions

  1. In a medium saucepan over medium heat melt the 2 oz of butter, watch carefully and brown the butter. The butter will began to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
  2. In the bowl of an electric mixer add the brown butter and the regular butter. Add the brown sugar and granulated mix and beat for 2 minutes. After the two minutes let the batter rest for 30 seconds and repeat the process 3 more times.
  3. Then add the eggs and vanilla extract and beat for 2 more minutes.
  4. In a seperate bowl mix together the flour, salt, baking soda, espresso powder and cornstarch.
  5. Slowly add flour mixture to the butter mixture, mixing just until combined. Fold in chocolate chunks. Place dough covered in fridge for 30 minutes to an hour.
  6. Preheat oven to 350F and line a baking sheet with a silpat line or parchment paper.
  7. Scoop 2 tablespoons balls of dough and dip/ roll in espresso powder, bake for 9-11 minutes or until golden brown.
http://confessionsofabakingqueen.com/espresso-chocolate-chunk-cookies/

Espresso Chocolate Chunk Cookies www.confessionsofabakingqueen.com

Are you a Cookie Monster? 

Chewy Lemon Cookies

Chewy Lemon Cookies www.confessionsofabakingqueen.com

Nutella Sea Salt Chocolate Chip Cookies

Nutella Stuffed Chocolate Chip Cookies www.confessionsofabakingqueen.com

 

Turtle Cookies

Turtle Cookies www.confessionsofabakingqueen.com

 

Chewy White Chocolate Cookies

Chewy White Chocolate Chunk Cookies

 

Guinness Chocolate Cookies

Guinness Chocolate Chunk Cookies www.confessionsofabakingqueen.com

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Brownie Cookie Ice Cream Sandwich

Homemade No Churn Vanilla Ice Cream is filled with Crushed Oreos and M&M’s then sandwiched between two Rich & Fudgy Brownie Cookies made from scratch. Everyone will love these Brownie Cookie Ice Cream Sandwiches

Brownie Cookie Ice Cream Sandwich www.confessionsofabakingqueen.com

 

Holy Cow! Words cannot describe my happiness when I tried one of these for the first time. The rich chocolatey cookie, like no other chocolate cookie I’ve had before, filled with creamy homemade ice cream with crushed Oreo’s & M&M’s.

Brownie Cookie Ice Cream Sandwich www.confessionsofabakingqueen.com

Brownie Cookie Ice Cream Sandwich www.confessionsofabakingqueen.com

The perfect 4th of July treat. And bonus make them the day before, so the day of you just pull them out of the freezer when you’re ready. I made the ice cream in the morning and before bed made the cookies and assembled them.

Brownie Cookie Ice Cream Sandwich www.confessionsofabakingqueen.com

 

While these will be perfect for 4th of July with the Red, White & Blue M&M’s you can make them year round with regular M&M’s. I made them look like good ol’ AMURICA but they’ll be long gone before then in fact I might need to make another batch!

 

Brownie Cookie Ice Cream Sandwich www.confessionsofabakingqueen.com

 

Oh and the cookies are fabulous on their own too! As my sista Lydia said “FYI Those cookie are crack. Great Job”

 

Brownie Cookie Ice Cream Sandwich

Yield: 12-13

Serving Size: 1 Brownie Cookie Sandwich

Ingredients

    No Churn Ice Cream
  • 466 Grams (2 Cups) Heavy Cream
  • 1 Tablespoon of Vanilla Extract
  • 397 Grams ( 14oz) Sweetened Condensed Milk
  • 170 Grams (1/2 Cup) Crushed Oreos
  • 170 Grams (1/2 Cup) M&M's
  • Brownie Cookies
  • 113 grams (4oz) Milk Chocolate
  • 113 grams (4oz) Semi Sweet Chocolate
  • 113 grams (4oz) Dark Chocolate
  • 91 Grams (5 tbsp) Unsalted Butter
  • 150 Grams (3 Large ) Eggs, at room temp.
  • Brown Sugar (Light or Dark)
  • 100 Grams (3/4 Heaping Cup) All Purpose Flour
  • 3 Grams (1/2 tsp) Baking Powder
  • 3 Grams (1/2 tsp) Salt
  • 60 Grams (1/3 Cup) M&M Candies, you may use more or less depending on how many you want

Instructions

    No Churn Ice Cream
  1. In the bowl of an electric mixer fitted with a whisk attachment beat the heavy cream and vanilla extract until medium peaks form.
  2. In a seperate bowl mix sweetened condensed milk with curshed Oreo's and M&M's. Fold the mixture into the whipped cream. Place mixture in an airtight container and place in freezer for a minimum of 6 hours.
  3. Brownie Cookies
  4. Chop the chocolate into small pieces. Place a glass bowl sitting over a pot with a little water on low- medium heat, make sure that the bowl is not touching the water. Place the butter, cut into chunks, into the bowl with the chocolate. Mix until chocolate and butter are melted. Set aside to cool for a few minutes.
  5. In the bowl of an electric mixer beat the brown sugar and eggs, beat for 2-3 minutes you will see the mixture begin to lighten.
  6. In a separate bowl whisk together the flour, baking powder and salt, set aside.
  7. Slowly add the cooled chocolate mixture to the brown sugar mixture. Mix until fully combined, fold in the flour mixture just until no flour streaks remain. Pour into an airtight container and let chill in fridge for 2 hours or up to 2 days.
  8. Preheat oven to 350F and line a baking sheet with a Silpat Liner. Scoop 2 tbsp of dough onto sheet making sure to leave an inch between each cookie. Bake for 9-11 minutes, the cookies will begin to have the crunchy brownie top look on them. When done place tray on a wire rack and let cool for 20-30 minutes before transferring to a wire rack.
  9. When ready to prepare cookie ice cream sandwiches, remove ice cream out of freezer and let sit for 5 minutes.
  10. Scoop 1/4 cup ish of the ice cream, place one scoop of ice cream on the bottom of a cookie and take another cookie and put it on top of the ice cream. Wrap the cookie sandwich in plastic wrap, twice.
  11. I did two sandwiches at a time and placed them in the freezer then did another batch.
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Golden Oreo Cake Batter Ice Cream Pie

cakebattericecreampie picmonkey.jpg

Bailey’s Double Chocolate Ice Cream Cake

baileyschocolateicecreamcake (1 of 1)-2

 

Cake Batter Golden Oreo Ice Cream

cakebattericecream

 

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Chewy Lemon Cookies

Fresh Lemon Juice, Fresh Lemon Zest and Lemon Extract make these Chewy Lemon Cookies bursting full of lemon flavor
Chewy Lemon Cookies www.confessionsofabakingqueen.com

I’ve made lemon cookies before, twice on my blog actually. While I am a chocoholic 99.9% of the time, occasionally I love a good lemon treat. And lemon is a fabulous flavor for a cookie, it breaks up all the dare I say it? Chocolate.  But often times when you find a lemon cookie its flat and crisp or thick and cakey. While I personally enjoy all types of cookies, I ain’t one to judge, I like ’em all! When I made these I was in the mood for a chewy cookie.

 

Chewy Lemon Cookies www.confessionsofabakingqueen.com

So I set out to make a thickier but not cake like chewy lemon cookie.

I was very happy with the results.

Chewy Lemon Cookies www.confessionsofabakingqueen.com

I let the cookies chill in the fridge overnight which I feel helped enhance the lemon flavor. I use lemon zest, lemon juice and lemon extract in these cookies cuz gosh darnit I want the lemon to scream!

 

Chewy Lemon Cookies www.confessionsofabakingqueen.com

These are the type of cookies you eat like 10 and think it’s only been like 2 cookies but wonder where the heck the rest disappeared to

I originally was going to drizzle the cookies with a lemon glaze but knew I was short on time so I rolled the cookies in powdered sugar for fun.

 

Some other Lemon Cookies I posted on my blog look very similar to these cookies but these are more chewy cookies.

Chewy Lemon Cookies www.confessionsofabakingqueen.com

I took these Chewy Lemon Cookies to a bbq and they disappeared way faster than I expected, thank god I had some at home before the bbq otherwise I wouldn’t have had any!

 

Chewy Lemon Cookies www.confessionsofabakingqueen.com

 

Chewy Lemon Cookies

Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg, at room temp.
  • 1 large egg yolk, at room temp.
  • 1 tsp vanilla extract
  • 2 tsp lemon extract
  • 3 tbsp fresh lemon juice
  • 2 tbsp lemon zest
  • 3 cups all purpose flour
  • 1/2 tsp salt
  • 2 tsp cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup powdered sugar for dunking cookies

Instructions

  1. In the bowl of an electric mixer beat butter for 1 minute. Add in granulated sugar, mix until combined then beat for an additional minute. Add in egg and yolk and beat for 3 minutes. Add in vanilla and lemon extracts, fresh lemon juice and zest. Continue mixing until fully incorporated.
  2. In a medium bowl whisk together the flour, salt, cornstarch, baking powder and baking soda.
  3. Slowly add dry ingredients to the butter mixture. Chill dough for at least 3 hours or up to 4 days.
  4. Using a cookie scoop place 2tsp of dough roll together then dunk in powdered sugar. Place on a baking sheet at 325 for 9-11 minutes until cookies are just set. Set the cookie sheet on a wire rack to cool for 5 minutes. Store cookies in an air tight container for up to 3 days.
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Chewy Lemon Cookies www.confessionsofabakingqueen.com

 

Lemoney Goodness 

Blueberry Lemon Loaf Cake

Blueberry Lemon Loaf Cake www.confessionsofabakingqueen.com

Lemon Cheesecake

Lemon Cheesecake www.confessionsofabakingqueen.com

 

Raspberry Swirl Lemon Cheesecake
Raspberry Swirl Lemon Cheesecake

Raspberry Lemon Loaf Cake

Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com

Lemon Creme Brûlée

Lemon Creme Brulee www.confessionsofabakingqueen.com

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Nutella Sea Salt Chocolate Chip Cookies

My favorite cookie dough is stuffed with a scoop of Nutella and sprinkled with Sea Salt to make an extra large special cookie. Nutella Sea Salt Chocolate Chip Cookies will be your new favorite.

Nutella Sea Salt Chocolate Chip Cookies www.confessionsofabakingqueen.com

 

One of my favorite cookies on the blog are these Cookie Butter Sea Salt Chocolate Chip Cookies…I posted them a long time ago. Why on earth has it taken me this long to try a Nutella version? Sometimes I wonder what goes on in my head!!
Nutella Sea Salt Chocolate Chip Cookies www.confessionsofabakingqueen.com

I am happy to say stuffing my new favorite cookie recipe with Nutella and topping them with sea salt was a clear winner!

 

The richness of the Nutella oozing out of the middle is topped off with the sea salt. And sea salt on anything with chocolate is bomb diggity!

Nutella Sea Salt Chocolate Chip Cookies www.confessionsofabakingqueen.com

 

Have you ever put sea salt on your cookies? If you haven’t I suggest you try it, it adds that little something extra. Just like Elle Woods does in Legally Blonde when turning in her paper with a spritz of perfume. You just can’t stop eating a cookie when it has that little extra something.
Nutella Sea Salt Chocolate Chip Cookies www.confessionsofabakingqueen.com

 

One of my favorite things about this recipe is that in these cookies you can taste the butter. If you’re going to be starting something off with lots of butter I better damn well taste it!

Some recipes its like the taste of butter disappears, not in these cookies.
Nutella Sea Salt Chocolate Chip Cookies www.confessionsofabakingqueen.com

 

These are large cookies though, I take what I would normally serve as one cookie and make that the base, flatten it out to a disc and fill with Nutella. Then top with another cookie slightly flattened out, pinch the sides together and roll into a ball. This recipe makes about 14- 16 large cookies of course you could make them smaller but something about adding Nutella and sea salt to a cookie makes it extra special and let’s be honest extra special cookies are never small. Bigger is better, when it comes to cookies!

Nutella Sea Salt Chocolate Chip Cookies www.confessionsofabakingqueen.com

Nutella Sea Salt Chocolate Chip Cookies

Yield: 15- 16 Large Cookies

Ingredients

  • 1 cup unsalted butter (2 sticks), at room temp.
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temp.
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon corn starch
  • 1 tablespoon milk powder
  • 1/4 tsp salt
  • 1 cup chocolate chips
  • 1 cup Nutella

Instructions

  1. In the bowl of an electric mixer combine the butter, brown sugar and granulated sugar. Beat until light and fluffy and the color has lightened. About 3-5 minutes.
  2. In a large bowl sift together flour, cocoa powder, baking soda, baking powder, salt, cornstarch and milk powder.
  3. When the butter/sugar mixture has lightened add the eggs one at a time beating on medium speed. Add vanilla and beat mixture for another 2 minutes.
  4. Slowly add the dry mixture and as the dry mixture is half mixed in add the chocolate.
  5. Using a medium (2 T) cooke scoop, scoop the batter into balls on a parchment lined baking sheet or plastic container. Once you have scooped the cookies sprinkle sea salt on top and slightly press into the dough. Chill the cookies for at least 2 hours.
  6. Once dough is chilled take one ball of dough and flatten to a disc shape. Add a teaspoon of Nutella and use another cookie, flattened, to cover the Nutella and seal the cookie edges together.
  7. Preheat oven to 350F and place cookies on a silpat lined baking sheet. Bake for 14-16 minutes, until golden brown on the edges and set in the center. Sprinkle more sea salt on top if desired.
http://confessionsofabakingqueen.com/nutella-sea-salt-chocolate-chip-cookies/

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Turtle Cookies

turtlecookies picmonkey2

 

So I knew come January 1st, all my new years resolutions would be in effect. Just kidding, New Years day falls on a Friday who the hell is going to start then? Not me! Maybe January 4, 2016 I will start. That’s what I thought anyways.

Well I don’t do good with strict rules. So I went to bootcamp last week 4 times and I cut back on some things. But I didn’t cut back completely. Because that is just not realistic. And I am all about starting the new year with a realistic outlook on food.

People sometimes say you should not live to eat but eat to live. I don’t. Clearly. Look at all these salted caramel!

turtlecookies (1 of 1)-4

I live at home with 4 other chocoholics. And 3 other bakeoholics, my mom and two sisters. My house is a constant scene for lots of treats. My dad doesn’t eat much of it. But you know when dad comments on a baked good, you’ve found a winner.

Yes, you guessed it, my dad loved these cookies. So for me, that’s a stamp of approval. But really who doesn’t love a thick chocolate cookie filled with LOTS of chocolate chunks, toasted pecans and drizzled with salted caramel.

Due to the caramel you don’t really want to stack them so I think it’s best to just eat them all right away, while they are still warm. And if you’re feeling fancy maybe a scoop of vanilla ice cream? Ugh, love.

turtlecookies (1 of 1)-2 I used cold butter and cold eggs, so the mixture is lumpy but it’s supposed to be. Then when they bake the butter is just everywhere, the cookies are thick and more crumbly like than chewy.

Turtle Cookies

Prep Time: 2 hours, 15 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 14-16 Cookies

Ingredients

  • 1 Cup of Unsalted Butter (2 Sticks), cold
  • 3/4 Cup of Brown Sugar
  • 1/2 Cup of Granulated Sugar
  • 2 Large Eggs, cold
  • 1 tbsp Real Vanilla Extract
  • 1 2/3 cup AP Flour
  • 1/2 cup Cocoa Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tbsp Cornstarch
  • 1 tbsp Milk Powder
  • 1 cup Semi Sweet Chocolate Chunks
  • 2/3 cup Chopped Toasted Pecans
  • 3/4 cup Homemade Salted Caramel Sauce .

Instructions

  1. Cut the butter into small chunks and mix in a mixing bowl. Mix until butter has come together into a one piece again. Add brown sugar and granulated sugar.
  2. Add the eggs one at a time beating on medium speed. Add vanilla and beat mixture for another minute. The mixture will be lumpy.
  3. In a large bowl sift together flour, cocoa powder, baking soda, baking powder, salt, cornstarch and milk powder.
  4. Slowly add the dry mixture and as the dry mixture is half mixed in add the chocolate and pecans.
  5. Using a large cookie/ ice cream scoop the batter into balls on a parchment lined baking sheet or plastic container. Chill the cookies for at least 2 hours.
  6. Preheat oven to 350F and place cookies on a silpat lined baking sheet. Bake for 14-17 minutes.
  7. Cool cookies 5-10 minutes then drizzle homemade salted caramel sauce on top. Store in an airtight container
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Sea Salt Double Chocolate Cookies

Sea Salt Double Chocolate Cookies made with rich milk chocolate freshly chopped and fleur de sel  make a decadent cookie you will not resist. 
Sea Salt Double Chocolate Cookies www.confessionsofabakingqueen.com

When we were kids we went to a summer camp and once in a while the camp took us took a swimming pool. While most kids would love the pool, we did, but we had our own pool, we loved that we could get hot fresh cookies at this public pool.

Chocolate Chip Cookies, Peanut Butter Cookies, disgusting Oatmeal Raisin Cookies and my sisters favorite Double Chocolate Chip Cookies. They were always so ooey gooey, the chocolate still melting and the cookies hot. Kind of like the cookies from Middle School and High School in the blue and white paperbag, those chocolate chip cookies were what got me through school.

 

Sea Salt Double Chocolate Cookies www.confessionsofabakingqueen.com

 

When I made these Sea Salt Double Chocolate Cookies, I was baking them because of my new favorite ingredient in cookies, milk powder. It wasn’t until my sister had a one six cookies that it dawned on us that they were just like those amazing double chocolate cookies we had as children. Bar the sea salt. But sea salt makes everything better, as an adult anyways 😉

 

Sea Salt Double Chocolate Cookies www.confessionsofabakingqueen.com

Sea Salt Double Chocolate Cookies

Prep Time: 2 hours, 15 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 25 minutes

Yield: 32 Cookies

Ingredients

  • 1 Cup of Unsalted Butter (2 Sticks), at room temp.
  • 3/4 Cup of Brown Sugar
  • 1/2 Cup of Granulated Sugar
  • 2 Large Eggs, at room temp.
  • 1 tbsp Real Vanilla Extract
  • 1 2/3 cup AP Flour
  • 1/2 cup Cocoa Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tbsp Cornstarch
  • 1 tbsp Milk Powder
  • 1 cup Chopped Milk Chocolate or Chips
  • 1/2 cup Mini Semi Sweet Chocolate Chips
  • Fleur De Sel Sea Salt for Sprinkling

Instructions

  1. In the bowl of an electric mixer combine the butter, brown sugar and granulated sugar. Beat until light and fluffy and the color has lightened. About 3-5 minutes.
  2. In a large bowl sift together flour, cocoa powder, baking soda, baking powder, salt, cornstarch and milk powder.
  3. When the butter/sugar mixture has lightened add the eggs one at a time beating on medium speed. Add vanilla and beat mixture for another 2 minutes.
  4. Slowly add the dry mixture and as the dry mixture is half mixed in add the chocolate.
  5. Using a medium (2 T) cooke scoop, scoop the batter into balls on a parchment lined baking sheet or plastic container. Once you have scooped the cookies sprinkle sea salt on top and slightly press into the dough. Chill the cookies for at least 2 hours.
  6. Preheat oven to 350F and place cookies on a silpat lined baking sheet. Bake for 9-12 minutes. Sprinkle more sea salt on top if desired.
http://confessionsofabakingqueen.com/sea-salt-double-chocolate-cookies/

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Overload Chocolate Cookies

Cocoa Powder, Nutella, Chocolate Pudding Mix & lots of Chocolate Chunks make these Overload Chocolate Cookies a Super Rich Decadent Cookie for all you chocoholics out there!  Overload Chocolate Cookies www.confessionsofabakingqueen.com

Have I ever told you about my license plate? It says “Forget Love, I’d rather Fall in Chocolate”, I am a true chocoholic let me tell you. I have grown up in a chocoholic family. We ALWAYS have a few bars of Cadbury Dairy Milk on hand. In fact one of the compartments in the fridge door is really a chocolate shelf. Most chocolate I love is English Chocolate. Sorry Hershey’s but Cadbury is SOOOOOO much better. It’s creamier, chocolatier, just amazing. See that milk chocolate oozing out of the cookie? Yeah, it’s Dairy Milk.

Overload Chocolate Cookies www.confessionsofabakingqueen.com

Once you go Dairy Milk you won’t go back. I often find myself sitting on the sofa at 10pm and going into the fridge for a few pieces of Dairy Milk, a habit my mother passed on. Something else I often find myself doing? Dipping a chunk of chocolate into Cookie Butter or Biscoff Spread, whichever one is open! And my last late night chocolate fix? A warm chocolatey cookie topped with Double Vanilla Ice Cream! I cannot help myself, so stinkin delicious. Especially when the chocolate oozes out of the cookie.

Overload Chocolate Cookies www.confessionsofabakingqueen.com

 

Overload Chocolate Cookies

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 small box chocolate pudding mix
  • 3/4 cup unsalted butter, 1 1/2 sticks
  • 1 tbsp vanilla extract
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/3 cup Nutella
  • 2 large eggs, at room temp.
  • 1 1/2 cups milk chocolate chunks

Instructions

  1. In a medium sized bowl mix together the flour, cocoa powder, baking soda, salt and chocolate pudding mix. Set aside.
  2. In the bowl of an electric mixer fitted with a paddle attachment beat the butter, vanilla extract and sugars for 2 minutes on medium high speed. Add in Nutella beating until fully combined. Then slowly add eggs one at a time, continuing to beat for another 2 minutes. Slow the mixture down and slowly add in the flour mixture, mixing until just combined. Fold in chocolate chunks. Scoop cookie dough into mounds and cover with plastic wrap or plastic container and place in fridge for a minimum of 2 hours to chill.
  3. Preheat oven to 350F and line a baking sheet with silpat liner and place chilled cookie dough on sheets. Bake for 8-10 minutes, until cookie dough is set and golden brown. Let cool on tray on wire rack for 5 minutes then transfer cookies to wire rack. Keep in air tight container for up to 4 days.
http://confessionsofabakingqueen.com/overload-chocolate-cookies/

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Chewy White Chocolate Cookies

French vanilla pudding mix and brown sugar make these Chewy White Chocolate Cookies rich, chewy and irresistible. Skip white chocolate chips and cut up your favorite white chocolate bar into chunks.
Chewy White Chocolate Cookies  www.confessionsofabakingqueen.com

I hate to say it but it is Earthquake weather here in California. Or at least that’s what me and my girlfriends are thinking. It started raining yesterday, there has been no sun, and its still SOOOOO hot and humid. I hate it. So naturally I haven’t been baking that much because I am just tooo hot to turn the oven on and deal with washing dishes.

Chewy White Chocolate Cookies  www.confessionsofabakingqueen.com

When I do bake, I tend to do it at night. And when you have warm cookies coming out of the oven while you are sitting on the sofa watching your favorite tv shows its only natural to grab some ice cream to make an at home pizookie. Am I right? HELL YES I AM!

I have had three pizookies with these white chocolate cookies. So good. The cookies are great on their own as well but everything is better with ice cream..cakes, cookies, pie, brownies… the list goes on..

You could of course add macadamia nuts but why would you ruin these delicious cookies with nuts? That was always my gripe with white chocolate cookies growing up they always came with nuts. I used to pick the nuts out or eat around them.
Chewy White Chocolate Cookies  www.confessionsofabakingqueen.com

Luckily I didn’t have to with these. The pudding mix makes these cookies chewy for days.. but let’s be honest when do cookies last for days? 😉

 

White Chocolate Cookies

White Chocolate Cookies

Ingredients

  • 2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 small box french vanilla pudding mix
  • 3/4 cup unsalted butter, 1 1/2 sticks
  • 1 tbsp vanilla extract
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temp.
  • 1 1/2 cups white chocolate chunks

Instructions

  1. In a medium sized bowl mix together the flour, baking soda, salt and french vanilla mix. Set aside.
  2. In the bowl of an electric mixer fitted with a paddle attachment beat the butter, vanilla extract and sugars for 2 minutes on medium high speed. Add in eggs one at a time, continuing to beat for another 2 minutes. Slow the mixture down and slowly add in the flour mixture, mixing until just combined. Fold in white chocolate chips. Scoop cookie dough into mounds and cover with plastic wrap or plastic container and place in fridge for a minimum of 2 hours to chill.
  3. Preheat oven to 350F and line a baking sheet with silpat liner and place chilled cookie dough on sheets. Bake for 8-10 minutes, until cookie dough is set and golden brown. Let cool on tray on wire rack for 5 minutes then transfer cookies to wire rack. Keep in air tight container for up to 4 days.
http://confessionsofabakingqueen.com/chewy-white-chocolate-cookies/

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