Craving Cure: Crème Fraîche Chocolate Chunk Cookies

Crème Fraîch Chocolate Chunk Cookies by somethingwewhippedup.com

Crème Fraîche Chocolate Chunk Cookies by somethingwewhippedup.com

These cookies may just be the perfect solution to a chocolate craving. They’re rich but still light, i.e., you won’t feel guilty when you go back for seconds—or thirds. No judgement here! When I developed the recipe I decided to I incorporated a bit of crème fraîche that I had taking up space in my fridge. After all, tangy crème fraîche usually takes other foods I add it to up a level (remember my favorite onion dip?). The result was  a moist cookie that was full of chocolaty goodness but wasn’t dense or overloaded like so many are. I’ve made several batches and fall for them more and more each time. See for yourself.

Crème Fraîche Chocolate Chunk Cookies

Makes about 3 dozen

  • 1/2 cup unsalted butter (1 stick), at room temperature
  • 1/2 cup crème fraîche
  • 1 cup sugar
  • 2/3 cup tightly packed light brown sugar
  • 2 eggs
  • 2 cups flour, sifted
  • 2/3 cup cocoa powder, sifted
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon vanilla extract (check out our homemade vanilla extract recipe)
  • 2/4 cup chocolate chunks
  • 1/4 cup chocolate chips 

1. In a large bowl or in a stand mixer, cream together the butter, crème fraîche, sugar and brown sugar. Mix for 2 to 3 minutes or until fluffy. Add in the eggs and mix to combine.

2. In a medium bowl, combine the flour, cocoa powder, salt and baking soda. Add dry ingredients to the wet in two batches, mixing until completely combined each time. Add the vanilla extract and mix until just combined. Fold in the chocolate chunks and chocolate chips. Cover the bowl with plastic wrap and chill for 30 minutes.

3. Preheat oven to 350°F. Spoon dough onto a parchment paper-lined baking sheet in heaping tablespoonfuls.  Space cookies at least 2.5-inches apart. Bake for 7 to 9 minutes or until almost set in the middle. Remove from oven and let cool on baking sheet for 1 to 2 minutes, then carefully transfer to a wire rack to cool completely. Repeat with remaining dough.

SWWU TIp 1: Of course these cookies are delicious when you eat them right out of the oven, but I found the flavor to be at its peak a day later. Store in an airtight container for up to a week. They won’t last that long though.

SWWU Tip 2: These cookies are very moist and fragile when they come out of the oven. Make sure you let them set a bit on the warm pan as directed, then use your thinnest spatula to transfer them to a wire rack to continue cooling. They will firm up as they sit.
Crème Fraîch Chocolate Chunk Cookies by somethingwewhippedup.com

Crème Fraîche Chocolate Chunk Cookies by somethingwewhippedup.com

Like what you see? Check out what’s inspiring us on Pinterest, follow us on Twitter @SWWUblog and like us on Facebook for bonus photos and content.
Advertisements

Treats for Your Cookie Jar (and You)

Chocolate and banana happens to be one of my all-time favorite flavor combinations. On ice cream, in muffins or breakfast breads—it’s all good! One place I hadn’t tried this combo was in a cookie though. I started out wanting just a banana chocolate chip cookie, but thought the texture might be a bit off. It turns out that some hearty oats is just what this idea needed to come to life. The cookies below are nice and chewy with bits of chocolate and rolled oats throughout. The banana adds a subtle sweetness and familiar flavor that I bet you’ll love. Enjoy!

Banana-Oatmeal Chocolate Chip Cookies by somethingwewhippedup.com

Banana-Oatmeal Chocolate Chip Cookies by somethingwewhippedup.com

Banana-Oatmeal Chocolate Chip Cookies

Makes about 3 dozen

  • 1/2 cup unsalted butter (1 stick), at room temperature
  • 1/2 cup sugar
  • 1/2 cup tightly packed dark brown sugar
  • 1 egg
  • 1/2 cup mashed ripe banana (about 1 banana)
  • 1 tablespoon vanilla extract (check out our homemade vanilla extract recipe)
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup rolled oats
  • 1 cup semi-sweet chocolate chips

1. In a large bowl or in a stand mixer, cream together the butter, sugar and brown sugar. Mix for 2 to 3 minutes until fluffy. Add in the egg and mix to combine. Mix in the mashed banana and vanilla extract; set aside.

2. In a medium bowl, combine the flour, baking soda, salt and cinnamon. Add dry ingredients to the wet in two batches, mixing until completely combined each time.

3. Fold in the oats and chocolate chips until well combined. Chill dough for 30 minutes.

4. Preheat oven to 350°F. Spoon dough onto a parchment paper-lined baking sheet in 1 1/2 teaspoonful scoops. Space cookies at least 2.5-inches apart. Bake for 9 to 11 minutes or until almost set in the middle. Remove from oven and let cool on baking sheet for 1 to 2 minutes, then carefully transfer to a wire rack to cool completely. Store in an airtight container.

SWWU Tip 1: Bananas going bad? When they start to turn, stash them in your freezer. We always have a few on hand. To defrost, just move to the fridge the day before you want to use them. They’re great for smoothies, banana bread, and of course, these cookies.

SWWU Tip 2: Try adding half a cup of walnut or almond pieces to this recipe. A bit of crunch could be a nice addition. (Someone in this house is allergic to nuts, so I wasn’t able to try this tip out though, I’m sure it’s delightful!).

SWWU Tip 3: Sandwich two of these around a scoop of ice cream (chocolate, vanilla, cinnamon—whatever you like) for a special treat.

Like what you see? Follow us on twitter @SWWUblog and like us on Facebook for bonus photos and content.

Bourbon-Apple Oatmeal Cookies

Our new stand mixer arrived late last week and we needed a recipe to christen it with. Would it be a simple whipped cream, perhaps some homemade butter or even a creamy meringue? We couldn’t decide what to let our new kitchen workhorse tackle first. Then I got a craving for some oatmeal cookies…

Bourbon-Apple Oatmeal Cookies by somethingwewhippedup.com

Bourbon-Apple Oatmeal Cookies by somethingwewhippedup.com

We ended up whipping of a batch of crunchy on the outside, but chewy on the inside oatmeal cookies. Instead of raisins, these are flavored with bourbon-soaked apple pieces. What could be wrong with that? Let me tell you: Absolutely nothing!

Bourbon-Apple Oatmeal Cookies

Makes about 3.5 dozen

  • 3/4 cup diced dried apple (from about 10 rings)
  • 1/4 cup bourbon
  • 1 cup unsalted butter (2 sticks), at room temperature
  • 1 cup sugar
  • 1 cup tightly packed light brown sugar
  • 2 eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon maple syrup
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 3 cups rolled oats

1. In a small bowl, combine the dried apple and bourbon. Toss to coat and set aside. Let stand for 1 to 2 hours, stirring occasionally, until all liquid is absorbed.

2. In a large bowl or in a stand mixer, cream together the butter, sugar and brown sugar. Mix for 2 to 3 minutes until fluffy. Add in the eggs, one at a time, and mix to combine. Mix in the vanilla extract and maple syrup and set aside.

3. In a medium bowl, combine the flour, baking soda, ground cinnamon and ground ginger. Slowly add the dry mixture to the wet ingredients and mix until just combined. Use a wooden spoon to fold in the oats and bourbon-soaked apples. Refrigerate dough for 30 minutes.

4. Preheat oven to 350°F. Spoon dough onto a parchment paper-lined baking sheet in 1 1/2 teaspoonful scoops. Space cookies at least 2.5-inches apart. Bake for 9 to 11 minutes or until almost set in the middle. Remove from oven and let cool on baking sheet for 1 to 2 minutes, then carefully transfer to a wire rack to cool completely (the cookies will be soft, but will harden as they cool). Store in an airtight container.

SWWU Tip 1: Craving a more traditional mix-in? You can also use 3/4 cup bourbon-soaked raisins in place of the apples for this recipe. 

SWWU Tip 2: If you’d like to omit the bourbon, sub in an equal amount of apple cider.

Like what you see? Follow us on twitter @SWWUblog and like us on Facebook for bonus photos and content.