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.


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.

Chewy Brown Butter S’mores Cookies

Yup, I went there. I combined two of the greatest things known to man kind in to one awesome, decadent, summery cookie. Brown butter+s’mores = love. It’s science.


I brought these gems to a family BBQ over Memorial Day weekend and one of the guests told me that I needed to patent the recipe ASAP and start selling these cookies out of my kitchen.


So, naturally, I decided to share the recipe with the world wide web. Fo free.


The brown butter adds a little je ne sais quoi, as brown butter is known to do. The graham cracker crumbs, marshmallows and chocolate chunks make you feel like your 8 years old and make you want to gobble up 15 of these in 3 minutes.


Just make these, like, right now. You can thank me later.



Prep time: 2 hours | Bake time: 10 minutes | Total time: 2.5 hours

Yields approximately 2 dozen cookies

  • 1 cup graham cracker crumbs (these can be found in most baking sections at the grocery store)
  • 1 ¼ cup flour
  • ¼ tsp salt
  • ½ tsp baking soda
  • 2 sticks butter
  • 1 ¼ cup brown sugar
  • ¼ cup sugar
  • 1 egg + 1 egg yolk
  • 2 tsp vanilla
  • 1 tbsp greek yogurt
  • ¾ cup chocolate chunks
  • ¾ cup mini marshmallows
  • 2 Hershey’s bars

Line two cookie sheets with parchment paper, set aside.

Brown butter in pan. The lovely blog Ambitious Kitchen has an excellent tutorial on how to do so here (her out of control chocolate chip cookiesalso served as the base for this recipe). Let cool to room temperature.

In the bowl of a stand mixer, or by hand, mix together the butter and sugars. Once combined, add the egg, egg yolk, yogurt and vanilla and mix well.

Add in flour, salt, baking soda and graham cracker crumbs (if you can’t find the boxed grahams, crushing them by hand or in a food processor totally works, too). Mix until just combined. Fold in the chocolate chunks and marshmallows.

Scoop out approximately 1.5 tablespoon balls of dough on to cookie sheets, spacing evenly about 2 inches apart. Try not to eat all the dough before baking (this will be extreme amounts of self control). Cover with saran wrap and chill in the fridge for at least 2 hours. This allows the flavors the blend together and gets the dough nice and cold to minimize spreading (I don’t know about you, but I like my cookies on the thick and chunky side).

Preheat oven to 350°. Remove pans from fridge and place a small piece of Hershey’s chocolate bar on top of each, pressing down slightly.  Stick the cookies in oven and bake for approximately 10 minutes, rotating pans halfway through. Cookies should be somewhat firm around the edges, and look slightly undercooked in the middle. Let cookies cool on the pans for at least 10 minutes, then transfer to wire to cool completely. Can be stored in an air tight container for 3-5 days, or frozen for, like, ever.

Loosely adapted from Ambitious Kitchen.

The Best Chocolate Chip Cookie



These cookies are real life. They are perfect for happy days, sad days, sunny days, rainy days, family days, friends days, work day, play days.


Oh, ok ok, you get the picture? I’m so sorry, I just can’t help myself. They’re that good. I once broke up with a guy and, after he collected himself he said “But you’ll still make me the chocolate chip cookies, right?”.


Real life.

I’ve never had a more requested recipe, and I don’t think I’ve made a recipe more frequently than this one. They are perfect in every way. Easy, fast, chewy, delicious. You make these and everyone will instantly think you are a baking goddess. Promise.
Cookies = Joy.


Prep time: 20 min | Cook time: 20 min | Total time: 40 min

Yields about 18 large cookies.

▪                2 cups plus 2 tablespoons all-purpose flour

▪                1 teaspoon baking soda

▪                1 teaspoon corn starch

▪                1/2 teaspoon salt

▪                3/4 cup butter, melted and cooled to room temp

▪                1 cup brown sugar

▪                1/2 cup granulated sugar

▪                1 egg plus 1 egg yolk

▪                2 tsp vanilla extract

▪                1 1/2 cup chocolate chips

Preheat the oven to 325 °F. In a stand mixer or by hand mix butter and both sugars until well combined. Add vanilla, egg and egg yolk and mixed.  Add the flour, baking soda, corn starch and salt. Mix until well blended. Fold in chocolate chips.

Using a 1/2 cup measuring cup, scoop out a scant 1/2 cup of dough. Break the ball dough in half and place the jagged side of the dough facing upwards. Space cookies evenly on sheets, leaving plenty of room to spread out (I had about 9 per sheet).

Bake for 12-14 minutes, rotating pans half way though. The cookies should be barely light brown around the edges and still soft and look under baked in the middle. Let cookies cool on pan for 10-15 minutes then transfer to cooling rack.

Eat warm, cool, frozen, with ice cream, alone, with friends, for breakfast, lunch, dinner or snack. Life changing, I tell you. Life changing.

Makes approximately 18 cookies.

Recipe adapted with elements from Annie’s Eats and Sally’s Baking Addiction.