I never get tired of chocolate chip cookies. How could I? There are so many good recipes out there! Soft, chewy, crunchy, gooey- no matter what they turn out like, they’re all good! Sunday afternoon I decided we need a few cookies to snack on so I opened up one of my favorite cookbooks and flipped through to see what my options were. I came across a really simple chocolate chip cookie recipe with a gorgeous picture and knew I had to try it out! I made some adjustments and added a few ingredients in hopes of keeping them from spreading and becoming too flat. I think chilling them really helped them to hold their shape and stay nice and thick. Instead of tossing in a handful of chocolate chips I chopped up a Ghirardelli semi-sweet baking bar which created the freckles and left the chocolate gooey and swirled throughout. Gosh they were good! So good that I had to bake up some more the following day!
Freckled Chocolate Chip Cookies Recipe
Fresh from the oven, Freckled Chocolate Chip Cookies fill the air with vanilla and browned butter. The centers stay soft, edges caramelize, and chocolate melts into the crumb.
Pin
Rate
Servings: 36 cookies
Calories: 149kcal
Recommended Products
Ingredients
- 2 1/2 cup all-purpose flour
- 1 cup brown sugar
- 3/4 cup sugar
- 1 cup (2 sticks) butter - room temperature
- 2 eggs
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1 1/2 tsp cornstarch
- 1/4 teaspoon salt
- 1 1/2 tsp vanilla extract
- 2 (4) oz Ghirardelli semi-sweet chocolate bars - chopped coarsely
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line the cookie sheets with parchment paper and set aside.
- In the bowl of a stand mixer, combine the sugars and butter. Beat until fluffy (about 2 minutes). Add the vanilla and one egg, mixing until just combined. Add the second egg and mix until incorporated.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt. With the mixer on low speed, gradually add the dry ingredients, mixing until no flour pockets remain.
- Remove the bowl from the stand and fold in the chocolate chunks. Be sure to include all the shards or shavings from chopping the bars – that’s what makes these “freckled!” Place the dough into the refrigerator to chill for 1 hour. Remove and let stand for 5 minutes before scooping and placing onto the prepared sheets.
- Place in the oven and bake for 10–12 minutes – the edges will become light brown, and the centers should still look slightly soft and gooey. They’ll firm up once they’ve cooled a bit. Remove from the oven and let cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.
NOTES
STORE cooled Freckled Chocolate Chip Cookies in an airtight container at room temperature for up to 4 days. Place a slice of bread inside the container to help keep them soft.
To FREEZE the dough, scoop into balls and place on a sheet tray until firm, then transfer to a freezer-safe bag for up to 2 months. Bake directly from frozen, adding 1–2 minutes to the bake time.
Baked cookies can also be frozen in layers with parchment between them and will stay good for about 6 weeks. To REHEAT, warm in a 300 degrees Fahrenheit (149 degrees Celsius) oven for 3–5 minutes or microwave for 10–15 seconds.
Nutrition
Calories: 149kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 89mg | Potassium: 56mg | Fiber: 1g | Sugar: 11g | Vitamin A: 173IU | Calcium: 14mg | Iron: 1mg
Adapted from David Lebovitz
These look sooo delicious Natalie! I usually throw away all those shards and shavings when I chop chocolate bars–finding a way to utilize them is brilliant! I cannot wait to get one of these babies in my mouth.
Thanks!!!