Browned Butter Mocha Chocolate Chip Cookies

So…. I have a new favorite cookie.

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I know, I know, this happens to me  like, 12 times a week.

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But this time it’s for real, people.

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I made these a week ago and I CANNOT stop thinking about them.

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They’re like my classic chocolate chip cookies but cracked out on espresso grounds, browned butter and toffee bits.

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The coffee flavor and the warmth of the browned butter make these a perfect late- night snack. The little bit of cornstarch in the batter makes them extra chewy and stay that way for days. Oh and the sea salt on top? Please please please, for the love of cookies, do not leave that off. The salt complements all the other yumminess in the cookies and is really what makes them so perfect.

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I brought these in to work and nearly caused a riot (the good kind, obviously- only good things happen when cookies are around).

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If you’ve ever doubted me before, now is not the time. Even though the ingredients are a little non-traditional, these cookies are unreal. I’m 99.98% sure they’ll be come your new favorite, too!


Prep time: 20 minutes | Bake time: 10 minutes| Total time: about 30-40 minutes, plus cooling

Yield: about 2 dozen cookies

  • 1 cup butter, browned
  • 1 ¼ cup brown sugar, packed
  • ¼ cup sugar
  • 1 egg, 1 egg yolk
  • 1 tablespoon vanilla
  • 2 ¼ cup flour
  • 2 tablespoons instant espresso powder
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup toffee bits (I crushed up some Skor bars!)
  • ¾ cups chocolate chips
  • Sea salt, for sprinkling

Preheat oven to 350 º F. In a large saucepan, brown your butter (here’s how!). Set aside and let cool. In a medium bowl, mix together the flour, espresso powder, cornstarch, baking soda and salt. Set aside.

By now your butter should be somewhat cool. In the bowl of a stand mixer, mix together the sugars and butter on medium speed for about 3 minutes.  Add in the egg, egg yolk and vanilla and combine. Slowly add in the dry ingredients and mix until completely blended. Fold in the toffee and chocolate chips!.

Place heaping tablespoons of the dough on to your cookie sheets. Bake for about 8-10 minutes, until the edges of the cookies are just set (due to the deep color of the cookies, it will be hard to see if the’ve browned at all!). Take the cookies out and let cool on the sheets for about 10 minutes before transferring to a wire rack to cool completely. Prepare for a life-changing cookie experience.

Recipe adapted from Kevin and Amanda.


White Chocolate Macadamia Nut Cookies

I’m going to tell you guys right up front that I never would have thought to make these cookies on my own.

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As it turns out, my boyfriend is a betting man and enjoys wagering my baked goods. Long story short, he bet, he lost, and I was enlisted to make White Chocolate Macadamia Nut Cookies for his co-worker.

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All I can say is thank goodness. Without this lost bet, these cookies would never have been born and these cookies were straight up delicious. They’re soft, chewy, with perfect little chunks of salty crunch from the macadamia nuts and bites of sweetness from the white chocolate. The almond extract adds a little bit of exotic flavor that you don’t always get in cookies, but is soso good.

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Seriously, I would make these again in a heart beat, bet or no bet. My mouth is literally watering as I type this.

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Straight up deliciousness.

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Prep time: 10 minutes| Baking time: 10 minutes| Total time (with cooking): about 45 minutes

Yield: approximately 2 dozen cookies

  • 1 cup unsalted butter at room temp
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ tsp almond extract
  • 2 tsp cornstarch
  • ½ tsp salt
  • 2 ½ cup all-purpose flour
  • 1 tsp baking soda
  • 1 cup chopped macadamia nuts
  • 1 cup white chocolate chips

Preheat your oven to 350º F. Line baking sheets with parchment paper and set aside. In a large bowl, cream together butter, brown and white sugars. Add the eggs, one at a time and mix until combined. Add in the vanilla and almond extracts and mix well. In a separate bowl, sift together the cornstarch, salt, flour and baking soda. Add these dry ingredients to the wet and mix until just combined. Fold in the chocolate chips and macadamia nuts. Scoop about 2 tablespoon balls of dough on to the baking sheets, leaving about 2 inches in between each cookie.

Bake for about 10 minutes, until the edges are just barely firm and the centers are still soft. Remove from oven, let cool 5 minutes on the baking sheet and then transfer to wire rack to cool completely. Enjoy!

Peanut Butter and Pretzel M&M Cookies

I’ve been on a cookie tear lately. Have you noticed?

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It’s mostly because cookies are awesome. They’re super easy to throw together and when you show up pretty much anywhere with cookies, everyone thinks you’re really cool.

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Especially when your cookies are as fun as these. I don’t know if you guys have ever tried the Pretzel M&M’s, but they’re freakishly addictive. Paired with peanut butter, they’re out of this world.

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In cookie form, they’re kind of orgasmic. I’m not kidding.

The cookies are soft and sweet, the pretzels and M&M’s are crunchy and salty. These things have this crazy flavor-texture thing going on that makes your mouth sososo happy.

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Seriously, you guys, these things are totally worth trying, especially if your a cookie beginner. All you do is put this stuff in one bowl, mix it up, and you’re done. Your tastebuds will thank you.

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Prep time: 10 minutes | Bake time: 10 minutes | Total time (with cooking): 40 minutes

Yield: about 18 large cookies

  • 1/2 cup smooth peanut butter
  • 1/2 cup butter, room temperature
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1 1/4 cup flour
  • 3/4 cup pretzel M&M’s, crushed
  • 3/4 cup mini chocolate chips
  • Pretzels to top

Preheat oven to 375 ° F. In a large bowl, simply mix the butter, peanut butter, sugar, vanilla, baking soda and flour until well combined. Fold in the M&M’s and chocolate chips. Scoop out about 1/4 cup of dough, roll in to a ball, place on cookie sheet and flatten slightly with the palm of your hand. Top with pretzel pieces. Repeat until all the dough has been used up. Bake for about 10 minutes, until the edges are slightly golden and the middle is still soft. Remove and let cool on tray for 10 minutes, then transfer to wire rack and let cool completely. Devour.

Lofthouse Sugar Cookies

First of all, Happy Fourth of July! I hope you are all out doing something wonderful that obviously includes some fabulous food.

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Second of all, I have something embarrassing to tell you.

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You know those cookies that are always right as you walk in to the grocery store, that are frosted with colors coordinating with whatever holiday happens to be coming up? The ones that are super soft, über sugary and have entirely too much frosting?

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Those are called Lofthouse Cookies. And I love them.

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If all the cookies to ever have been made, ever, we’re laid out in front me of and I was told I could only have one, I might have to have one of these. That scenario would be gut wrenching, but I’m fairly confident in how I would handle it.

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Which is ridiculous because, you guys, how awkward is it that I love these usually-overly-processed-available-in-every-grocery-store-in- the-country more than all the fancy cookies that have been known to come out of my kitchen? I just cant even deal.

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Now that these can come out of my own kitchen, I feel slightly better about revealing my Love of Lofthouse. They’re easy and super fast to bake up (the dough can be made in 10 minutes the night before you want to bake them), and you can make them super festive to coordinate with whatever holiday you happen to be celebrating. Look, I made them! For today! For you! How convenient for the Fourth!

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And you guys, there’s still time. You can totally have these ready for your barbecue tonight. And you don’t be embarrassed that you love these cookies so much (because you do, I know it) because you made them yourself. Embrace that Love of Lofthouse.

Happy Fourth!


Prep time: At least 2 hours (mostly downtime) | Bake time: 7 minutes | Total time: At least 3 hours (mostly downtime)

For the cookies:

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 egg white
  • 1 teaspoons vanilla extract
  • 3/4 cups plain or vanilla flavored greek yogurt (I used Chobani Vanilla)

For the Buttercream Frosting:

  • 1/2 cup unsalted butter at room temperature
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 3 tablespoons milk

In a stand mixer fitted with paddle attachment, whip butter and sugar together until light and fluffy, about 3 minutes. Add the egg, the egg white, and vanilla and mix until well combined. Add the yogurt and combine. In a small bowl, sift together the flour baking soda, baking powder and salt.  Slowly add this mixture to the wet ingredients, mixing on low until just combined. The dough will be sticky!

Pour the dough out of the bowl and form into a rectangle, about 1 1/2 inches thick. Wrap in saran wrap and chill in the fridge for at least 2 hours (overnight is best!).

Preheat your oven to 425º. Generously flour a flat surface and the top of the dough, and roll the dough out until it is about 1/4 inch thick. Cut out desired shape and place on cookie sheet. Repeat until all of the cookie dough has been used up. Place the cookies in the over and bake for 7 minutes exactly. Remove the cookies from the cookie sheets immediately and place on a wire rack and let cook completely.

To make the frosting, add the butter and confectioners sugar to a stand mixer and whip until light and fluffy, about 3 minutes. Add in milk, vanilla and salt and whip for 5 more minutes. Add food coloring if desired. Frost each cookie with about 1 tablespoon of frosting. Decorate as desired and enjoy!

Chocolate Chip Cookie Dough Macarons

Yeah, these happened.

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Like, I woke up one morning and wanted to make macarons. But not just any macarons. The most ridiculous ones ever.

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And these definitely happened.

I mean, chewy-but-kind-of-crunchy macaron cookies making a sandwich around cookie-dough-that-you-can-eat-raw-and-now-care-because-it-has-no-eggs??! These happened and I almost regret it.

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I say that because now I know I can make these and it’s like an insatiable Cookie Dough Macaron monster has been unleashed and there’s no stopping her. I literally had to submerge the excess cookie dough in water so I would be forced to stop eating it by the spoonful, a classic Miranda-esque moment (all you Sex and the City fans, please tell me you’ve seen that episode).

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You guys, the only reason you should be intimidated by macarons is because you think you’ll eat half the batch in one sitting. This recipe and technique is tricky to mess up if you follow the directions, and does not take the 24 hours that most recipes call for. Thank god. It’s the perfect recipe for a budding Macaron Monster.

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So yeah…these will likely be happening again. Soon.


Prep time: 1 hour and 15 minutes | Bake time: 15 minutes| Total time: 2 hours

Yield: approximately 18 macarons


  • 3 room temperature egg whites
  • 1/4 cup granulated sugar
  • 2 cups powdered sugar
  • 3 tbs coco powder
  • 1 cup almond flour/meal

Cookie Dough Filling

  • 1/4 cup unsalted butter
  • 1/2  cup brown sugar
  • 1 cups all purpose flour
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1/3 cup mini chocolate chips
  • 4 tbs milk

Line two baking sheets with parchment paper and set aside prepare a piping bag with a 1mm or greater round tip, or just have a 1 gallon baggie with a small corner cut off on hand for piping.

Wipe the bowl of a stand mixer clean so that no oil or residue is on the sides. Add the egg whites and whisk on low speed until frothy. While the mixture is still going, slowly add the gradual sugar. Then turn to high speed and whip until stiff peaks have formed, usually about 3-5 minutes. Your egg whites will be glossy and shiny and beautiful.

In a large bowl, sift together the remaining macaron ingredients. Gently fold in the egg whites and fold the mixture until homogenous.

Scoop the batter into your piping bag of choice, and pipe out approximately 1 inch sized rounds on to the baking sheets, spacing them about 2 inches apart. I had approximately 36 rounds. Let the cookies rest at room temperature for about an hour, or until the tops of the cookies have slightly hardened.

When ready to bake, preheat the oven to 325° F, placing the oven racks in the middle of the your oven. Bake for 15 minutes, until the tops of the cookies have hardened and the bottom has formed “feet”. Remove and let cool.

To make the cookie dough, melt the butter and brown sugar together on medium heat, mixing continuously. When the butter and sugar begins to bubble, remove from heat and let cool completely. Add the flour, salt and vanilla, then add milk. Finally, fold in the chocolate chips.

To assemble the cookies, place about 1 teaspoon of cookie dough in between two maracons and press down gently. Be careful, your macarons are delicate and can crack easily, so be extra gentle! Continue with the rest of the cookies and enjoy!

Adapted from bon apetite and Bakeaholic Mama.