This post was created in partnership with Stonyfield, King Arthur Flour, Dreamfarm & Silpat. As always, all opinions are 100% my own. Thank you for supporting the brands that keep me creative in my tiny kitchen!
Two types and sizes of chocolate chips make these tender cookies doubly delicious!
My son turned 5 last week (!!), and I got to go into his Pre-K class to read one of his favorite books (The Pigeon Needs a Bath! by Mo Willems). I also got to bring a treat, so I asked what he wanted.
“Chocolate chip cookies with vanilla frosting.”
Since I’m perpetually experimenting with yogurt in the kitchen, I decided to put some Stonyfield Smooth & Creamy Whole Milk Plain Yogurt in both the cookie dough and the icing.
I usually use milk to thin out icing, but since I wanted to use it to write, I thought yogurt would add a nice richness. It totally did!
King Arthur Flour has been a pantry staple in my tiny kitchen for years now. It’s the most trusted brand by the resident bread maker in our Supper Club, and he has done yeeeeears of reserach. I used their 100% Organic All-Purpose Flour in these cookies. I love that it’s unbleached, never bromated, and consistently high-quality.
I’ve also been experimenting with coconut sugar lately, substituting it for brown sugar, with great results. It added a really rich, deep flavor and chewy texture to these cookies.
Another baking obsession of mine are these Ghirardelli 60% Cacao Bittersweet Baking Chips. I buy them in bulk from the wholesale club – that’s how much I love ’em! They’re larger than standard chocolate chips and stay kind of melty inside the cookies, even after they’ve cooled off.
I also had a partial bag of mini semisweet chips to use up, so I figured 2 chocolates would be better than 1.
It obviously was – it worked out beautifully!
I used a #30 scoop, which is just over 2 tablespoons, to portion out these cookies and got 33 cookies out of this recipe. I may have also
snacked on sampled a bit of the dough, too, so you may get more than that.
Anyway, another thing that made these cookies fun to make was the use of Levoons from Dreamfarm. They’re measuring spoons that you squeeze to level the for accurate measurements. (Be sure to check out the end of this post to win a set for yourself!)
My son has been having a BLAST with them – he used them to make a pumpkin pie (almost totally by himself!) for a Friendsgiving celebration early last week.
Actually, it was the same day as his cookie party at school. We’ve been having a lot of delicious desserts over here lately.
I can’t remember the last time I baked cookies without using a Silpat non-stick silicone baking mat on my baking sheets. It helps prevent the cookies from sticking, and provides really consistent browning.
I let these cookies cool for a minute or 2 on the baking sheet before transferring them to wire racks to cool completely.
You want to make sure they’re totally cool before decorating them to ensure that your icing doesn’t melt all over the place.
These cookies are fantastic without the icing as well, but when the birthday boy requests a special dessert, I’m happy to oblige.
Want to win a set of Levoons for your own kitchen? To enter to win, leave a comment below telling me your favorite type of cookie. The contest will close on Friday, December 9, 2016 at 12 noon (Eastern Standard Time). One winner will be chosen via random.org and will be contacted via email to get mailing information. Prize will be shipped by the sponsor. U.S. residents only. Good luck, everyone!
Note: This post includes affiliate links for items that I genuinely enjoy. Big Flavors will receive a tiny commission from purchases made through affiliate links on this site at no added cost to you. This allows us to cover site-related expenses and helps to keep us cooking up a storm!