Melt in Your Mouth Chocolate Chip Bars

Got a sweet tooth and love chocolate? Then these chocolate chip bars are for you!

They start with my brown butter chocolate chip cookie recipe and are filled with milk chocolate and sweetened condensed milk. The brown butter and brown sugar gives a toffee-like richness to the cookie bars. And they are so easy to make in a 9×13-inch pan; no scooping or rolling needed. Just press and bake!

INGREDIENTS

• 1 cup unsalted butter
• 3/4 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 1 teaspoon baking soda
• 3 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 bag of milk chocolate chips
• 1 14 ounce can sweetened condensed milk
• 1 4.4 ounce large milk chocolate bar, chopped 

INSTRUCTIONS

Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.

Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.

While the butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Whisk and set aside.

Turn the mixer on low. Add the eggs, one at a time, mixing completely.  

Mix in vanilla extract. 

Add flour mixture one cup at a time to the wet ingredients and mix until combined. Stir in chocolate chips.

Line a 9×13” baking pan with parchment paper for easy removal.

Press half the cookie dough in the prepared pan. Pour sweetened condensed milk over the top of the bottom layer (be careful to leave about 1/4” edge around the pan, then sprinkle the chopped chocolate bar over the top. 

Press the remaining cookie dough on top of milk and chopped chocolate bar. Press with your hands to flatten. It will mostly cover but not completely cover the bottom layer.

Refrigerate for 30 minutes.

Preheat the oven to 350°F. Bake for about 35-45 minutes until the tops of the bars start to get golden brown. 

Cool completely before slicing into bars.

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Triple the Chocolate Cookies

Chocolate Lovers, this cookie is for you!

These cookies are so easy to make and will satisfy every chocolate craving!

For these cookies, I start with natural unsweetened cocoa powder, then add in milk chocolate chips and my favorite white chocolate chunks. I love the triple effect from the cocoa powder, chocolate chips and white chocolate chunks- it adds an extra depth of richness.

You could also use semi-sweet chips instead of milk chocolate or dark chocolate instead of white chocolate. Seriously, use your favorite chocolate!

Here’s the gist on how to make these Chocolate lover cookies! 

CREAM. Using an electric mixer, cream together the butter and sugars. Mix in the eggs and vanilla until smooth.

MIX. In a separate bowl, whisk together all of the dry ingredients. Slowly pour the flour mixture into the wet mixture and mix until just combined. Then fold in the chocolate chips and white chocolate chunks,  chill the dough in the fridge for 15-20 minutes.

BAKE. Using a medium cookie scoop, scoop the dough onto a parchment lined baking sheet. Bake in the oven at 350°F for 8 to 10 minutes, or even until edges are slightly crisp and the center is soft.

Ingredients

• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour (spoon & leveled)
• 1/2 cup + 2 Tablespoons natural unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon milk 
• 1 ½ cups chopped white chocolate bar, 2 bars
• 1 cup milk chocolate chips

Instructions

In a large bowl using a hand-held or stand mixer, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color. 

Beat in the egg and vanilla extract. 

In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined.

With the mixer running on low speed, slowly pour into the wet ingredients. 

Beat on low until combined. The cookie dough will be quite thick. 

Beat in the milk, then the chocolate chips and chunks. 

Cover dough tightly with plastic wrap and chill for 15-20 minutes.

Preheat the oven to 350°F. 

Line a baking sheet with parchment paper .

Scoop and roll into balls. Arrange 2-3 inches apart on the baking sheets. 

The cookie dough is sticky, I like to keep a cup of water next to the bowl and dip the scoop in to help the dough from sticking. 

Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Allow to cool completely. 

Espresso Chocolate Cookies

I love the way coffee enhances the flavor of chocolate, which is why I decided to add some espresso powder to my chocolate cookie recipe. These cookies are a perfect companion for morning coffee or after dinner drinks. To get a nice, dark coffee flavor I used a Café Bustelo® espresso coffee.  But you could use any coffee or espresso powder.

You definitely want to leave a few of these for Santa. They will give him the pep he needs to continue delivering presents!

Ingredients 

• 1 cup semi-sweet chocolate baking chips
• 2 tablespoons unsalted butter
• 3/4 cup granulated sugar
• 2 eggs room temperature
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 1 cup all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 ½ teaspoon espresso powder
• 1/2 cup semi-sweet chocolate chips, for topping the cookies

Instructions 

Preheat the oven to 325°F.

Line a cookie sheet with parchment paper.

In a medium microwave-safe bowl, add the semi-sweet baking chips and butter. Heat in the microwave for 15 seconds. Stir and then heat for another 15 seconds. Stir. If the chocolate is mostly melted do not heat again. (If the chocolate seizes or hardens a bit it is ok.) Set aside.

Add sugar, eggs, milk, and vanilla to a large bowl. Whisk well until they are completely incorporated, light, and airy.

Add the slightly warm chocolate to the egg mixture and whisk continuously until fully combined and smooth.

Add the flour, cocoa powder, baking powder, salt, and espresso powder. Stir well to incorporate, but don’t over mix. The mixture should be very loose, just like a brownie mix.

Set in the freezer for 15 minutes or refrigerated for at least 2 hours. 

Using a 2 tablespoon, scoop out balls and place on the prepared baking sheet. .

Press 5-9 chocolate chips on top of each cookie and press down slightly. 

Bake for 11-14 minutes. 

Allow cookies to cool on the pan for at least 3 minutes before moving.

DoubleTree’s Famous Cookies

This cookie brings back so many memories! My best friend, Christine introduced me to this cookie recipe! Yes, these are the cookies that you get when you stay at a Hilton DoubleTree® hotel.

Christine and I spent many December nights, making these cookies for our family and friends. It was one of my Papa’s favorite cookies. He used to ask every Christmas for these but he referred to them as “his Christine’s cookies”! I’ll be honest I haven’t made these since he passed away. But when I was preparing my 12 days of cookies list, I knew these cookies had to be a part of it. So this past weekend, I dusted off the recipe card and got to work. I was flooded with so many memories of my Papa and how much he loved all my Christmas cookies. This is why I love cooking, the memories, each recipe brings!

OMG! I forgot how amazingly delicious these cookies are! They are incredibly chewy with crispy edges and have so much flavor! DoubleTree® knew what they were doing when they created this recipe!
Trust me, this will become one of your favorites and you will definitely want to dip it into a tall glass of cold milk.

Ingredients

• ½ cup rolled oats
• 2 ¼ cup of flour
• 1 ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• 2 sticks butter, room temperature
• 1 teaspoon vanilla
• ¾ cup granulated sugar
• 1 ½ teaspoon lemon juice
• 2 eggs
• 3 cups semi-sweet chocolate chips
• 1 ½ cup chopped walnuts

Instructions

Grind oats in a food processor or blender.
In a medium sized bowl, whisk together the oats, flour, baking soda, salt and cinnamon.
In a stand alone mixer or using a wooden spoon, cream the butter, sugar, vanilla, and lemon juice.
In the same bowl with the butter mixture, add the eggs and mix until combined and smooth.
Slowly add in the dry ingredients
Add the chocolate chip and walnuts, wash your hands and mix with your hands.
Refrigerate dough overnight.

The next day, preheat the oven to 350 degrees F.
Prepare a cookie sheet with parchment paper.
Using a medium cookie scoop,, place cookies on to the prepared baking sheet.
Bake for 15-18 minutes.

Merry Christmas & Enjoy!

Creamy Peanut Butter Power Bites

These are super easy and super delicious!!

These no bake peanut butter energy bites are the healthy snack you’ve been searching for! Loaded with old fashioned oats, peanut butter and flax seeds. A healthy protein packed breakfast or snack!

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INGREDIENTS

• 2/3 cup creamy peanut butter
• 1/2 cup semi-sweet chocolate chips
• 1 cup old fashioned oats
• 1/2 cup ground flax seeds
• 2 tablespoons honey

INSTRUCTIONS 

In a food processor or blender, process the old fashioned oats and flax seeds. 

Combine all 5 ingredients in a medium bowl. 

Stir to combine. 

Place in the refrigerator for 15-30 minutes so they are easier to roll.

Roll into 12 bites and store in the fridge for up to a week.