Brown Butter Ghee Chocolate Chunk Cookies

I have always loved trying different variations of chocolate chip cookie recipes. Maybe it has something to do with the fact that my husband absolutely loves chocolate chip cookies. I stumbled upon the idea of making gluten free chocolate chip cookies that called for ghee instead of butter, coconut palm sugar instead of white sugar and almond flower instead of white flour in the recipe. I have to admit, I was skeptical of the cookies tasting like anything other than cardboard (just keeping it real here!). However, these cookies turned out incredible! So incredible that my husband who is the cookie cridic in our house, was completely blown away and really enjoyed them! I brought some over to our neighbors and they had the same reaction. You have to give this recipe a try! 

There are so many good things to say about this cookie dough. It is incredibly easy to make, especially if you buy brown butter ghee already prepared. The dough also taste amazing by the spoonful! But then again, what cookie dough doesn't?! 

The key to these cookies is the mix of chocolate chunks and chocolate chips that I used. They gave the cookies amazing flavor and also prevented them from being really thin and flat.

When I pulled the cookies out of the oven, I immediately sprinkled them with some flaky sea salt. It really elevated the flavors! Even though the ingredients might not be traditional to chocolate chip cookies, you still get that incredible smell when you bake them!

These cookies taste amazing fresh out of the oven when they are still slightly warm yet crispy around the edges. I love the nutty flavor from the brown butter ghee and of course the gooey chocolate. I piled the cookies onto a platter and my husband and I enjoyed one too many of them with a tall glass of milk!

These cookies also make great gifts, especially if someone has dietary restrictions. I like to cut small squares of natural parchment paper and place them in between the cookies. You can either package them up in a cute bag or jar and make someone very happy :)

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Brown Butter Ghee Chocolate Chunk Cookie Recipe

Ingredients:

• 1/2 cup brown butter ghee
• 1/2 cup coconut palm sugar
• 1/4 cup maple syrup
• 2 egg yolks
• 1 tsp. vanilla extract
• 2 cups fine almond flour
• 1/2 cup arrowroot starch
• 1/4 tsp. sea salt
• 2/3 cup semi-sweet chocolate chunks
• 1/3 cup milk or dark chocolate chips
• Additional sea salt for topping

Directions:

1. Preheat the oven to 375 and line 2 baking sheets with parchment paper or a silpat baking mat (what I used). 
2. In a stand mixer (or handheld beaters), beat the brown butter ghee and coconut palm sugar for 2-3 minutes, or until lighter in color and smooth.
3. Add the maple syrup, egg yolks and vanilla extract and beat for another 2 minutes.
4. Add the almond flour, arrowroot starch, and sea salt and beat until well incorporated, scraping down the sides of the bowl a couple times.
5. Stir in the chocolate chunks and chocolate chips.
6. Using an ice cream scoop, drop 6 cookies onto each prepared baking sheet. Bake for 9-10 minutes, or until just starting to brown around the edges.
7. Remove the cookies from the oven and sprinkle with sea salt. Allow them to cool before removing from the pan (if you can wait that long!). Serve and enjoy. 

*This recipe was adapted from this original recipe. 

Chocolate Chip Banana Bread Muffins

When you have banana's in the kitchen that start to turn brown, what is your go-to approach? Do you eat them, throw them away, freeze them, bake something with them? Sometimes I do a combination of all the above (minus throwing them away) but this time I wanted to try something new. I am such a sucker for banana bread and with the Spring season approaching and lots of entertaining coming up, I thought muffins would be more fun. These chocolate chip banana bread muffins are perfect for brunch, a quick breakfast or to give as a gift! 

I had been dying to try What's Gaby Cooking's banana bread recipe ever since I saw her make it on her snapchat. When I finally got my hands on the recipe, I was pleasantly surprised to find that it had a few simple ingredients yet was packed with flavor- score! 

I originally wanted to add mini chocolate chips to the recipe but I was out of them, so I ended up using regular chocolate chips. I'm glad I did because you could really taste the banana bread and the chunks of chocolate. Sometimes when I use mini chocolate chips, it gives it a chocolate flavor throughout and you miss the flavor of the banana bread itself. 

The muffins don't rise very much since it is a banana bread recipe, so be sure to fill the muffin tin almost to the top. I used these in place of traditional muffin wrappers and they turned out great! 

One thing is for sure about this recipe: your kitchen will smell amazing as they bake! Once the muffins were slightly golden brown on top, I removed them from the oven and let them cool on a wire rack for about 30 minutes. 

Once they were (finally) cooled, I couldn't wait to try one. I was blown away at how amazing they were! All of the things I love about banana bread but in muffin form :)

These muffins are delicious on their own, or you could smear some softened butter or cream cheese to really take them to the next level! 

Once my husband and I had consumed one too many of these muffins, it was time to get them out of the house. He brought the rest of them to the office and everyone loved them! Let's just say there was not a single crumb left. 

I hope you add this muffin recipe to your brunch menu this Spring, to give as a hostess gift or to simply enjoy with your morning cup of joe. I would love to hear how you like this recipe, so be sure to leave a comment below or on my Instagram account. 

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Chocolate Chip Banana Bread Muffin Recipe

Ingredients:

• 3/4 cup unsalted butter, at room temperature 
• 1 1/2 cups white sugar 
• 2 eggs
• 4 tsp. milk (I used almond milk)
• 3-4 ripe bananas (I used 4)
• 2 cups flour 
• 1 tsp. baking soda 
• 1 cup chocolate chips, plus extra 

Directions:

1. Pre-heat your oven to 350 degrees F.
2. In a large stand mixer, combine the butter and sugar and whip for 2 minutes until combined.
3. Add the eggs, one at a time, scraping down the sides of the bowl to make sure everything is evenly combined.
4. Add the milk and the bananas and mix for 30 seconds. The batter will look a little curdled, this is normal.
5. Add the flour and the baking soda and mix for a few seconds until the flour is evenly combines. Add the chocolate chips and give it all a quick stir.
6. Line your muffin tin with muffin wrappers. Add about 2 Tbs. of batter to each, or enough to fill almost to the top. Sprinkle added chocolate chips on top. 
7. Transfer the muffin tin(s) to the oven and bake for 25-30 minutes until a knife can be inserted in the center and comes out clean. Remove the muffins from the oven and let cool for at least 30 minutes before removing them from the pans and serving.

*This recipe was adapted from this original recipe.

Soft Chocolate Chip M&M Cookies

I know there are thousands of chocolate chip cookie recipes out there, because there is no one recipe to do the category justice. And, let's face it, we all have our preference when it comes to the chocolate chip cookie. Some like them crispy, some like them soft and some like a combination of the two. I am in the second category. I absolutely love soft chocolate chip cookies! 

It took me years to find a soft chocolate chip cookie recipe that I absolutely loved. I have done the work for you, and am proud to present you with the best soft cookie recipe I have ever had! I know that is a bold statement, but it is every bit true. 

Not only are the cookies amazing, but you have to accidentally taste some of the dough! 

The vanilla pudding mix is the key ingredient to making these cookies so soft. They will practically melt in your mouth! They are also the perfect balance of chocolate with the mix of the semi sweet chips and the milk chocolate M&M's. 

There is only one thing left to do...run to your kitchen and make these! And then curl up with a tall glass of milk and enjoy :) 

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Soft Chocolate Chip M&M Cookies, adapted from Averie Cooks

• 12 Tbsp. unsalted butter (1 1/2 sticks), softened
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg, brought to room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 cup instant vanilla pudding mix (not sugar-free and not 'cook & serve')
• 1 teaspoon baking soda
• Pinch of salt
• 3/4 cup semi-sweet chocolate chips
• 3/4 cup milk chocolate M&M's mixed into the dough and 1/2 cup for putting on top of dough mounds

Yields: 15-18 Cookies

1. Bring the butter and egg to room temperature. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars on medium-high for about 5 minutes. To the mixture, add the egg and vanilla, and beat on medium-high until well mixed.
2. In a separate bowl, combine the flour, pudding mix, baking soda and salt together. Add the dry ingredients to the wet ingredients in the stand mixer and beat on low speed until just combined, about 1 minute.
3. Scrape down the sides of the bowl, and add the chocolate chips, 3/4 cup M&Ms, and mix by hand until just combined, about 30 seconds.
4. Using a large cookie scoop, form 15-18 equal-sized mounds of dough. Put them on a cookie sheet and flatten slightly.
5. Add about 1 tablespoon M&Ms to the top of each dough mound. Cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. (Note: Do not bake with unchilled dough because cookies will bake thinner, flatter, and spread when baked).
6. Once the cookies have chilled, preheat oven to 350F. Line a baking sheet with parchment paper and place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 11-15 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center.  Allow cookies to cool on baking sheet for about 10 minutes before transferring to a wire rack. Enjoy!