Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011
Oh yum, CHOCOLATE CHIP COOKIES! Not just any chocolate chip cookie; my chippers are a bit different with the texture of the crushed graham cracker combined with pools of milky chocolate chips. Eat them while they are still warm for a delicious and gooey treat. No lie, I make these cookies for EVERY occasion I can. You don’t even need to have a reason to bake these. They deserve to be around all day every day. Day old cookies can still have that fresh baked flavor and texture by popping them in the microwave for about 10 seconds.
Prep Time: 20 minutes
Bake Time: 7 to 8 minutes
Cool Time: 5 minutes
Total Time: 35 minutes
Yield: 16 cookies
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
2 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1 large egg, room temperature
1-1/2 cups graham cracker crumbs
3/4 cup all-purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 tablespoon Choclatique Natura Cocoa Powder, sifted
1/4 teaspoon salt
1 cup Choclatique Milk Chocolate Chips
- Preheat an oven to 350°F.
- Spray a baking pan with non-stick cooking spray.
- In the bowl of a stand mixer, cream together the butter and sugars until creamy.
- Add the vanilla, almond extracts and egg and beat until well combined.
- In a medium bowl, combine the graham cracker crumbs, flour, baking soda, cinnamon, cocoa powder and salt.
- Gradually add the dry ingredients to the butter mixture until just combined.
- Hand-stir in the chocolate chips with a wooden spoon.
- Scoop tablespoon sizes dough balls and bake on a prepared pan for 7 minutes.
- Remove the cookies from the oven and place the pan on a cooling rack for five minutes. The cookies may appear to be under bakes, but wait—they will continue to bake while out of the oven and will set up nicely as they continue to cool.
- Eat them while they are still warm.
ChefSecret: For best result the longer you cream the butter and sugar together the better the texture—give it a full 5 minutes. Personally I love the flavor of milk chocolate chips in this recipe, but some of my co-workers in the test kitchen prefer the less sweet flavor of Choclatique Dark Chocolate Chips. Either way, these are still a favorite. If they’re not sweet enough for your tastes or you have a group of Girl Scouts coming over you can easily turn these into a sort of S‘mores cookie by adding 1/2 cup of miniature marshmallows.