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.


Avocado Black Bean Brownies (Really)

Sometimes a recipe comes a long that I’m not sure it’s real. Sometimes its just stupid delicious. Sometimes it’s just too easy to be true. Every once in a while it’s healthy but also super awesome tasting.

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This recipe is all of those things and more. Soooo much more.

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Like for real you guys. I know you just read that title and were either A) totally grossed out, B) intrigued but still pretty grossed out or C) thought I was kidding. I’m so serious about these being super delicious that it’s not even funny. You need to try them. I think these are the best tasting brownies I’ve ever made, which is not a statement I throw around very often.

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There is no flour or butter in these beauties (the beans do the work of the flour, the avocado of the butter), and tons of fiber and healthy fats. Using dark cocoa powder and chocolate chips also adds antioxidants. These are gluten free and could easily be made vegan if you use an egg substitute in place of the eggs. Sounds kind of wonderful, right?

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These come out of the oven as dense, fudge morsels of chocolate heaven. They’re honestly amazing. And the best part? You can eat a whole bunch of them and not feel even a little guilty. Please, you guys, trust me on this one and make these, like, STAT. Ok? Ok.


Prep time: 10 minutes | Bake time: 25-35 minutes | Total time: 45 minutes (plus cooling)

Yield: About 12 large brownies

  • 1 can black beans (15 oz)
  • 1/2 of a large ripe avocado
  • 1 egg
  • 2 egg whites
  • 2/3 cup brown sugar
  • 2/3 cup dark cocoa powder
  • 1 tsp olive oil
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp vanilla extract
  • 1/2 cups mini chocolate chips (these melt in to the batter and make it even MORE fudgey) plus more for sprinkling

Preheat oven to 350 º F. Grease a 8×8 or 9×9 pan and set aside. In a food processor or blender blend all ingredients except for the chocolate chips together until smooth. Fold in chocolate chips. Spoon entire mixture to your prepared baking pan and spread evenly. Top with chocolate chips if desired. Bake for 25-35 minutes until middle is set and cracks begin to appear in the top. Remove from oven and serve warm, cool, frozen, naked, with ice cream, whatever! Just enjoy (I know you will!).

Adapted from Ambitious Kitchen.

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.

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.