Craving Cure: Crème Fraîche Chocolate Chunk Cookies

Crème Fraîch Chocolate Chunk Cookies by

Crème Fraîche Chocolate Chunk Cookies by

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

Crème Fraîche Chocolate Chunk Cookies by

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Putting Some Roots Down–To Snack On!

While spring is just around the corner (fingers crossed) our local farmers’ market is still just sliding by with what’s left of the winter picks. That means there are tons of potatoes and turnips, but not a lot of color. A giant pile of carrots did catch our eye though and we figured they could provide a pretty pop at a dinner we were hosting. We ended up shredding  them along with some scallions and transforming them into crispy cakes with a caramelized shallot crème fraîche topping. They were a big hit with our friends and we’ll definitely be making them again.

Carrot Fritters with Caramelized Shallot Creme Fraiche by

Carrot Fritters with Caramelized Shallot Creme Fraiche by

Carrot Fritters with Caramelized Shallot Crème Fraîche

Makes 18 fritters

  • 2 tablespoons butter
  • 1 cup thinly sliced shallots (about 4 large)
  • 1 cup flour
  • 1 teaspoon canola oil, plus more for frying
  • 2 eggs
  • salt
  • freshly ground black pepper
  • 4 1/2 cups shredded carrots
  • 6 scallions, shredded
  • 6 cloves garlic, minced
  • 1 1/2 tablespoons chopped flat-leaf parsley, divided
  • 1 8-ounce container crème fraîche

1. Add the butter and shallots to a large pan over medium. Cook, stirring occasionally, until brown and caramelized, about 15 to 20  minutes. Transfer to a paper towel-lined plate and set aside to cool.

2. Preheat the oven to 350°F. In a large bowl, combine the flour, 1 teaspoon canola oil, eggs and a pinch each salt and pepper; whisk. Mix in the carrots, scallions, garlic and 1 tablespoon parsley and toss until combined.

3. Fill a large heavy-bottom pan with a 1/4-inch of canola oil and heat over medium. Once bubbling, add the carrot mixture, 1/4 cup at a time, and press down to form a cake. Cook for 1 to 3 minutes or until browned, then flip and cook an additional 1 to 3 minutes. Transfer to a rack lined with paper towels and continue until all of the carrot mixture is used, using additional oil as needed.

4. Transfer the fritters to a baking sheet (preferably one lined with racks) and cook in the oven for 10 to 15 minutes or until crisp. Meanwhile, combine the crème fraîche, scallions and remaining parsley; add salt and pepper to taste. Serve alongside the heated fritters.

SWWU Tip 1: Make quick work of prepping your ingredients by shredding the carrots, scallions and garlic in a food processor fitted with the grater disk.

SWWU Tip: Fritters can be made up to one day ahead and stored in an airtight container in the fridge. Just wait to heat them in the oven until just before you serve them.

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