Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins with streusel topping are tender, moist, and perfectly spiced. Enjoy for breakfast, as a snack, or dessert. They are a must make for fall! I created this Pumpkin Chocolate Chip Muffin recipe for our cookbook and it …

These Pumpkin Chocolate Chip Muffins with streusel topping are tender, moist, and perfectly spiced. Enjoy for breakfast, as a snack, or dessert. They are a must make for fall! I created this Pumpkin Chocolate Chip Muffin recipe for our cookbook and it has been a HUGE hit. I am so glad you guys agree that…

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Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread-perfectly spiced homemade pumpkin bread with chocolate chips. Everyone’s favorite fall quick bread recipe!  I love fall for many reasons, but Pumpkin Chocolate Chip Bread is at the top of the list, along with Pumpkin C…

Pumpkin Chocolate Chip Bread-perfectly spiced homemade pumpkin bread with chocolate chips. Everyone’s favorite fall quick bread recipe!  I love fall for many reasons, but Pumpkin Chocolate Chip Bread is at the top of the list, along with Pumpkin Chocolate Chip Cookies and Pumpkin Chocolate Chip Bars. There is nothing better than pumpkin AND chocolate!  This…

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Oatmeal Zucchini Cookies

Oatmeal Zucchini Cookies with chocolate chips and coconut are one of my all-time favorite cookies! They are perfect during the summer months when zucchini is in season, but we make them year-round because they are SO good! Zucchini…in Cookies? Is…

Oatmeal Zucchini Cookies with chocolate chips and coconut are one of my all-time favorite cookies! They are perfect during the summer months when zucchini is in season, but we make them year-round because they are SO good! Zucchini…in Cookies? Is your garden zucchini staring you down? Don’t be scared, we are here to help! We…

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Milk Chocolate Chip Amaro Ice Cream

I was dangerously low on chocolate during the recent lockdown and fortunately, the owner of a neighborhood bakery kindly gave me a big bag of chocolate to bake with. (I didn’t tell him that most of the time, my “baking” chocolate, gets snacked on.) When I offered to pay for it – three times! – he finally said, “Just bring me something you make with…

I was dangerously low on chocolate during the recent lockdown and fortunately, the owner of a neighborhood bakery kindly gave me a big bag of chocolate to bake with. (I didn’t tell him that most of the time, my “baking” chocolate, gets snacked on.) When I offered to pay for it – three times! – he finally said, “Just bring me something you make with it.” When he saw the panic in my eyes, at the idea of bringing something I made to a lovely French bakery, he said, “Daveed, don’t worry about it. C’est pas grave,” letting me gently off the hook.

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Rye Flour Chocolate Chip Cookies

Rye Flour Chocolate Chip Cookies
There are many different types of flour that can be used in cookie recipes. Whole wheat flour, oat flour, coconut flour and almond flour cover just a few of the options. In this recipe, I’ve used some rye flour. These Rye Flour Chocolate Chip Cookies are a wonderful way to expand your chocolate …

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Rye Flour Chocolate Chip Cookies
There are many different types of flour that can be used in cookie recipes. Whole wheat flour, oat flour, coconut flour and almond flour cover just a few of the options. In this recipe, I’ve used some rye flour. These Rye Flour Chocolate Chip Cookies are a wonderful way to expand your chocolate chip cookie repertoire. The cookies are tender, buttery and loaded with chocolate chips – complimented by the unique flavor of rye. If you’re a fan of oatmeal cookies, but haven’t had rye flour before, that will give you a little more of an idea of what the flavor profile is like.

Rye flour is milled into flour from rye berries and you’ve probably seen it used most often in rye and sourdough breads. Rye is nuttier and slightly more sour (a flavour that you’ll really only see in sourdough breads – so don’t let that put you off!) than wheat flour. It also contains less gluten than wheat flour. In breads, this means that loaves are denser than those made with only wheat flour. In cookies, less gluten means that the cookies will be more tender. Rye also tends to absorb a bit more liquid than wheat flour, so I recommend pressing the cookies down slightly before putting them into the oven to ensure an even spread.

The cookies themselves come together quickly and easily. Chocolate chunks or coarsely chopped chocolate is going to give you the most rustic look to the cookies and ensure you get plenty of chocolate in every bite. I used dark chocolate that was coarsely chopped, however semisweet chocolate chips will get the job done efficiently, as well.

I topped the cookies with a pinch of flaky sea salt before baking. It brings out the nuttiness of the rye and adds a mouthwatering contrast to all those chocolate chunks. I like to make them a bit bigger and a bit thicker than some of my other cookies to get the most rye flavor. If you want a slightly smaller cookie (1-inch of dough), reduce the baking time by 1-2 minutes. The cookies should be baked until they are just set and allowed to cool on the baking sheet until they’ve firmed up. They’re ready to eat right away and will keep for a couple of days in an airtight container once they have cooled.

Rye Flour Chocolate Chip Cookies
2 cups all-purpose flour
1/2 cup rye flour
1/2 tsp baking soda
1 tsp salt
1 cup unsalted butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups chocolate chunks
1 tsp coarse or flaky salt, for topping

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, rye flour, baking soda and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in egg and vanilla extract until smooth, then gradually blend in the flour mixture until dry ingredients have been completely incorporated. Stir in chocolate chunks until well-distributed.
Shape into 1 1/2 inch balls (I used a medium-sized cookie scoop) and arrange on prepared baking sheet, allowing about 2-inches between cookies for spread. Gently press each cookie down to flatten slightly. Sprinkle with flaky salt.
Bake for 12-14 minutes, or until cookies are set around the edges and have a hint of gold to them. Allow to cool on the baking sheet for 4-5 minutes, then transfer to a wire rack to cool completely.

Makes about 3 dozen cookies.

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Sprinkle Chocolate Chip Cookies

Sprinkle Chocolate Chip Cookies-chocolate chip cookies covered in bright and colorful sprinkles. These cookies are perfect for birthdays, parties, or any day!  Sprinkle Cookies Our boys LOVE sprinkles. They will eat anything if ther…

Sprinkle Chocolate Chip Cookies-chocolate chip cookies covered in bright and colorful sprinkles. These cookies are perfect for birthdays, parties, or any day!  Sprinkle Cookies Our boys LOVE sprinkles. They will eat anything if there are sprinkles on top. I may try putting sprinkles on vegetables, ha! I love sprinkles too. Who doesn’t? They are bright, fun, and happy! Whenever…

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Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies- Soft and chewy peanut butter cookies dotted with chocolate chips, rolled in sugar, and finished with flaky sea salt. These are the BEST peanut butter chocolate cookies! You are going to LOVE them! Peanut Butter Cho…

Peanut Butter Chocolate Chip Cookies- Soft and chewy peanut butter cookies dotted with chocolate chips, rolled in sugar, and finished with flaky sea salt. These are the BEST peanut butter chocolate cookies! You are going to LOVE them! Peanut Butter Chocolate Chip Cookies Peanut butter and chocolate, two of the very best flavor combinations of…

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Doubletree Cookies

DoubleTree Cookies-This is THE famous DoubleTree chocolate chip cookie recipe! The cookies are huge, loaded with chocolate chips and there a even a couple secret ingredients! You have to try these legendary chocolate chip cookies! DoubleTree Cookies If…

DoubleTree Cookies-This is THE famous DoubleTree chocolate chip cookie recipe! The cookies are huge, loaded with chocolate chips and there a even a couple secret ingredients! You have to try these legendary chocolate chip cookies! DoubleTree Cookies If you’ve ever stayed at a Hilton DoubleTree hotel, you probably remember the special way they welcome their…

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Homemade Granola Bars

These no-bake Peanut Butter Chocolate Chip Granola Bars are the BEST homemade granola bars! They are easy to make and SO much better than store bought! They are satisfying, sweet, and a great grab and go snack! Best Homemade Granola Bars Do your kids g…

These no-bake Peanut Butter Chocolate Chip Granola Bars are the BEST homemade granola bars! They are easy to make and SO much better than store bought! They are satisfying, sweet, and a great grab and go snack! Best Homemade Granola Bars Do your kids go through snacks like crazy? My boys are constantly asking for…

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pan-banging chocolate chip cookies

The original Pan-Banging Chocolate Chip Cookie, as featured in the NYTimes. This recipe first appeared in my Vanilla Bean Baking Book.    TROUBLESHOOTING 1. What even is pan-banging? Bakers tapping their cookie pans in the oven isn’t new, of …

The original Pan-Banging Chocolate Chip Cookie, as featured in the NYTimes. This recipe first appeared in my Vanilla Bean Baking Book.    TROUBLESHOOTING 1. What even is pan-banging? Bakers tapping their cookie pans in the oven isn’t new, of course, but the pan-banging technique I use here is unique in that the pan is tapped in the oven every few minutes, creating ripples on the edge of the cookie. This creates two textures in the cookie: a crisp outer edge, and a soft, gooey center. 2. Why won’t my cookies ripple/wrinkle? I’ve found that flour can often be the culprit, and it seems that high-protein flour won’t allow for as much spreading and wrinkling. I use Gold Medal Unbleached All-Purpose Flour in my cookies, and find that works best.  3. Why are my cookie bottoms greasy? I prefer to think of the cookies as “exceptionally buttery”. There is extra butter in these cookies, which helps them spread, and crisp on the bottom. I remove my cookies from the pan when they are cool enough to handle, and let them continue cooling on a wire rack, which helps them stay crispy.  4. Can I use less sugar? The granulated sugar helps […]

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