Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet (see picture in the post). They’ll be pale and puffy.
Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.
The equipment section above contains affiliate links to products we use and love!

Blend 200 g boiled chickpeas with 1 tablespoon peanut butter, 1 teaspoon tahini, ½ teaspoon baking powder. It can reach the consistency of dough within 2 minutes. Then add 50 grams of chocolate drops, mix and form a cookie. Bake in the oven for about 15 minutes at 180 degrees.

It is also seen in 2018 food and beverage trends that Middle Eastern cuisine will enter more menus all over the world next year, and of course, falafel and hummus made from chickpea flour will add to its reputation. On the one hand, we will meet with unfamiliar uses of chickpeas.

Nowadays, the shelves of supermarkets, especially in America, are full of innovative chickpea snacks. These include ready-made hummus packages flavored with vegetables such as spinach and beetroot, popped chickpea kernels, baked and spiced chickpea chips, gluten-free and protein-filled cookies and crackers made from chickpea flour. Offering many different snacks by baking or frying chickpeas, the brand named Chickpeatos has recently released a product that can replace bread crumbs from chickpeas. It seems that we will see chickpeas on the shelves in many different ways.

There is also the “Aquafaba” type. This is the water in which we cook dried legumes like chickpeas (Aqua: Water Faba: Legume). If you are using ready-made boiled chickpea products, you may want to consider the water in the can. Our elders do not throw out the legume water, they always use it when baking cakes and pastries, and of course they know something. When we whisk this water at high speed, its consistency is very similar to the foam state after whisking the egg white. Chickpea juice, which is used in desserts such as Pavlova and mereng, offers an excellent alternative for those who are allergic to egg white, eat vegan and do not prefer to consume eggs.

Ingredients
25g coconut oil
90g coconut sugar
100g plain flour, we use gluten-free flour
1 teaspoon of baking powder
35ml almond milk
60g dark chocolate chips
A pinch of sea salt
method
Preheat the oven to 190C (375F), fan setting.
Melt the coconut oil over a low heat, ensuring it never comes to the boil or else it’ll taste burnt. Once melted, remove from the heat and leave to cool a little – you want it to reach room temperature, but still be in liquid form.
In a large bowl, mix the coconut sugar, flour, baking powder and salt, until there are no lumps.
Pour in the almond milk and cooled coconut oil and mix well until a thick mixture forms – I find it easiest to do this part by hand
Add in the chocolate chips, and bring the cookie dough together using your hands. We really recommend using your hands for this part, it works a lot better than using spoons or mixers in this recipe.
Shape the dough into six balls.
Place the balls onto a baking tray. Space them out evenly across the baking tray, leaving at least 3cm between each ball (as they will expand).
Bake for 10 minutes until golden.
Once cooked, leave the cookies to cool for at least 5 minutes – during this time they will harden.
gooey in the middle, a little crunchy on the outside with big chunks of melted chocolate. really easy, really speedy, completely delicious. can’t wait to hear what you think.

Make these crispy air fryer kale chips, healthier than potatoes and just as satisfying! I’m on the air fryer train and I won’t stop, can’t stop! It seems a little funny because technically you can do exactly the same thing in the oven, but for some reason the air fryer seems faster and more convenient. Maybe it’s because you don’t need to put things on a pan?

Anyway, these kale chips were made in the air fryer and they were SO GOOD. I mean, kale chips are good no matter what, but these were so much faster than preheating the oven then baking.

We made two kinds of kale, curly and dinosaur because I’m an equal opportunity kale eater. They were both crispy and delicious and so much healthier than my usual bag of chips.
1 bunch kale, stems and ribs removed
1/2 tablespoon oil or cooking spray
salt and freshly ground pepper
In a bowl, toss the kale with the oil, or spray with cooking oil. Season generously with salt and pepper. Place the kale in the air fryer basket and cook at 400°F for about five minutes, shaking the basket halfway through. Enjoy warm or at room temperature.

So in 90 bajillion degree Cebu, Philippines, back in fateful 2012, yes I WAS trying to bake chocolate chip cookies. In true Pinch of Yum must-have-the-food-now style, it made 0% rational sense. I had butter that was literally melted from sitting out on the counter for, like, three seconds, I had NO brown sugar, and I added a little too much extra flour. I proceeded to bake the accidental cookies in my oven which I had to start by lighting a FIRE with a MATCH inside of it and which had NO TEMPERATURE MARKINGS other than the numbers 1-5. I am laughing out loud over here – howwww did I do anything?
WHAT MAKES THEM THE BEST
I’ve always loved that old Perfect Chocolate Chip Cookie recipe, but I’ve always kind of been annoyed about it, too. Like why does it need to melt only half of the butter? Does it really not work to melt ALL of it? And why does it need the spoonful of brown sugar? Or does it? Sheesh, how annoying is the person who wrote that recipe anyway?

All the good cookie eaters of the world!

We were made for such a time as this.

These cookies are soft, thick, bricks of chocolate chunks and buttery dough baked into a heavy, milk-loving cookie that is my most favorite chocolate chip cookie of all time. ♡

Wait, though. They are singing a love song to you: BAKE ME.

BAKE ME IN YOUR OVEN RIGHT NOW.
HOW THESE COOKIES CAME TO BE
A loooong time ago, when we were living in the Philippines, I accidentally discovered my new favorite way to make cookies. The recipe is many many years old, but if you like to creep, they can be located here.

And let me just take a moment to acknowledge that seriously without fail – everything good that I make is always inspired by haphazard accidents, including but not limited to broken refrigerators and lacking ingredients and my really strong tendency towards laziness. Everything including these cookies and all their iterations.

This usually means that there’s too much flour in the dough, keeping them from spreading more. Be sure to always measure your flour correctly (spooning it in to the measuring cup vs. scooping from the bag). Since you can always add more, it’s important to not over-flour to start with. See the video in this post for reference on the correct consistency!

Can I freeze chocolate chip cookie dough?
Yes! Roll them up into balls, freeze them on a sheet pan, and then keep them in a bag in the freezer until ready to bake. We’d recommend letting them thaw on a sheet pan (covered) before baking.

Can I make these gluten-free?
We’ve never tried it with this recipe, but I’m sure you could! If you have a favorite 1:1 gluten-free flour, that’s probably your best bet. We’d love to hear how it goes.

How should I store the cookies after baking?
The cookies can be kept in an airtight container at room temperature for 3-4 days, or in the fridge for a week. We like the fridge method to keep them fresh!

We’re always trying to eat a little better around here. Right? Maybe.

But there is one thing that I love more than anything in the world – yep – going there, and that is a really good, thick, soft, chocolate chip cookie with a glass of milk.

Today, tonight, whenever it is, if you’re going to eat a cookie, please make it count.

Please make it a soft, hugely huge and always soft, and buttery and chocolate chippy and perfectly soft (did I already say that?) chocolate chip cookie that will take your life to the next level.
I replicated the ULTRA THICK, ULTRA SOFT texture (it called for bold, right?) and maybe even improved the flavor with this version that is similar, but way easier and more sensible than the original.

And by sensible, I mean… just… like, lazy sensible, okay? I don’t mean THAT kind of sensible. You might need to start looking for another blog if you need your cookies to be sensible.

There is nothing sensible about this beautiful sugar and butter perfection.

Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet (see picture in the post). They’ll be pale and puffy.
Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.
The equipment section above contains affiliate links to products we use and love!

Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form.
Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough). Add the chocolate chips and incorporate with your hands.
Ingredients
8 tablespoons of salted butter
1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)
1/4 cup packed light brown sugar
1 teaspoon vanilla
1 egg
1 1/2 cups all purpose flour (more as needed – see video)
1/2 teaspoon baking soda
1/4 teaspoon salt (but I always add a little extra)
3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)

8 tablespoons of salted butter
1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)
1/4 cup packed light brown sugar
1 teaspoon vanilla
1 egg
1 1/2 cups all purpose flour (more as needed – see video)
1/2 teaspoon baking soda
1/4 teaspoon salt (but I always add a little extra)
3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)
OTHER FAVORITE CHOCOLATE SWEETS AND TREATS:
Deep Dish Cookie Bowls For Two
Peanut Butter Chocolate Chip Cookie Cheesecake Bars
The Best Easy Peanut Butter Pie
Salted Caramel Brownies
Blackout Chocolate Cake
COMMON QUESTIONS ABOUT CHOCOLATE CHIP COOKIES
Why did my cookies flatten?
The three most important things about this recipe are 1) Melting the butter, 2) Adding enough flour, and 3) Not baking for too long. If you find that the dough is wet and it REALLY sticks to your hands, you probably need more flour. I’ll usually add a few tablespoons at a time to get it to the right consistency. See the video in this post for reference as well as the cookie chart in the recipe card!

Oatmeal Pecan Chocolate Chip Cookies
I’d like to introduce you to my new favorite cookie. I’m not trying to reinvent the wheel here…. I’m just trying to coax good cookies out of my oven.
These cookies are soft and hearty. I like using old fashioned oats because they add all sorts of body to the cookie dough. It’s also nice to use the best chocolate you can get your hands on. It just makes life better. These cookies bake up soft, slightly chewy, with a depth of sweetness and a hint of spice. They’re sort of my version of a granola bar… but really, I know better. Yum. Seriously.

Putting chunks of dough in the oven? Also a great idea.
Yea… I was on a good idea roll.
The best idea ever? Putting these warm cookies in my mouth and calling it dinner. Excellent.
Just thought I would share my good ideas with you. Yea… I’m kind of a show off.

Gooey in the middle, a little crunchy on the outside with big chunks of melted chocolate. really easy, really speedy, completely delicious. can’t wait to hear what you think.

ingredients
25g coconut oil
90g coconut sugar
100g plain flour, we use gluten-free flour
1 teaspoon of baking powder
35ml almond milk
60g dark chocolate chips
a pinch of sea salt
method
preheat the oven to 190c (375f), fan setting.
melt the coconut oil over a low heat, ensuring it never comes to the boil or else it’ll taste burnt. once melted, remove from the heat and leave to cool a little – you want it to reach room temperature, but still be in liquid form.
in a large bowl, mix the coconut sugar, flour, baking powder and salt, until there are no lumps.
pour in the almond milk and cooled coconut oil and mix well until a thick mixture forms – i find it easiest to do this part by hand
add in the chocolate chips, and bring the cookie dough together using your hands. we really recommend using your hands for this part, it works a lot better than using spoons or mixers in this recipe.
shape the dough into six balls.

Almond Chocolate Chip: Use sliced almonds and mini chocolate chips, or blitz whole almonds and chocolate chips in the food processor before using.

Season the steak: Season the steak liberally with the seasoning mix (about 3/4 teaspoon per side).

Preheat your grill to 450°F for high heat grilling.

Grill the packet and the steak: Once the grill is hot, transfer the veggie packet and the steak to the grill. Grill over steak over high, direct heat. After 4 minutes, flip the steak and grill for 5 to 7 additional minutes.

This will finish cooking the steak to about a medium to medium-rare temperature and soften the veggies. Remove both the foil packet and the steak from the grill and let cool for a few minutes.

To prevent your shrimp from sticking to the grill, rub the hot grill grates with oil right before you add the shrimp.
Grill shrimp over direct heat, or if you’re using a gas grill, medium-high to high heat (375°F-450°F).
For large shrimp, you only need about two minutes per side for nice and juicy shrimp.

Gooey in the middle, a little crunchy on the outside with big chunks of melted chocolate. really easy, really speedy, completely delicious. can’t wait to hear what you think.

ingredients
25g coconut oil
90g coconut sugar
100g plain flour, we use gluten-free flour
1 teaspoon of baking powder
35ml almond milk
60g dark chocolate chips
a pinch of sea salt
method
preheat the oven to 190c (375f), fan setting.
melt the coconut oil over a low heat, ensuring it never comes to the boil or else it’ll taste burnt. once melted, remove from the heat and leave to cool a little – you want it to reach room temperature, but still be in liquid form.
in a large bowl, mix the coconut sugar, flour, baking powder and salt, until there are no lumps.
pour in the almond milk and cooled coconut oil and mix well until a thick mixture forms – i find it easiest to do this part by hand
add in the chocolate chips, and bring the cookie dough together using your hands. we really recommend using your hands for this part, it works a lot better than using spoons or mixers in this recipe.
shape the dough into six balls.
place the balls onto a baking tray. space them out evenly across the baking tray, leaving at least 3cm between each ball (as they will expand).
bake for 10 minutes until golden.
once cooked, leave the cookies to cool for at least 5 minutes – during this time they will harden.

Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form.
Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough). Add the chocolate chips and incorporate with your hands.
Ingredients
8 tablespoons of salted butter
1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)
1/4 cup packed light brown sugar
1 teaspoon vanilla
1 egg
1 1/2 cups all purpose flour (more as needed – see video)
1/2 teaspoon baking soda
1/4 teaspoon salt (but I always add a little extra)
3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)

Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet (see picture in the post). They’ll be pale and puffy.
Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.
The equipment section above contains affiliate links to products we use and love!

8 tablespoons of salted butter
1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)
1/4 cup packed light brown sugar
1 teaspoon vanilla
1 egg
1 1/2 cups all purpose flour (more as needed – see video)
1/2 teaspoon baking soda
1/4 teaspoon salt (but I always add a little extra)
3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)
OTHER FAVORITE CHOCOLATE SWEETS AND TREATS:
Deep Dish Cookie Bowls For Two
Peanut Butter Chocolate Chip Cookie Cheesecake Bars
The Best Easy Peanut Butter Pie
Salted Caramel Brownies
Blackout Chocolate Cake
COMMON QUESTIONS ABOUT CHOCOLATE CHIP COOKIES
Why did my cookies flatten?
The three most important things about this recipe are 1) Melting the butter, 2) Adding enough flour, and 3) Not baking for too long. If you find that the dough is wet and it REALLY sticks to your hands, you probably need more flour. I’ll usually add a few tablespoons at a time to get it to the right consistency. See the video in this post for reference as well as the cookie chart in the recipe card!

This usually means that there’s too much flour in the dough, keeping them from spreading more. Be sure to always measure your flour correctly (spooning it in to the measuring cup vs. scooping from the bag). Since you can always add more, it’s important to not over-flour to start with. See the video in this post for reference on the correct consistency!

Can I freeze chocolate chip cookie dough?
Yes! Roll them up into balls, freeze them on a sheet pan, and then keep them in a bag in the freezer until ready to bake. We’d recommend letting them thaw on a sheet pan (covered) before baking.

Can I make these gluten-free?
We’ve never tried it with this recipe, but I’m sure you could! If you have a favorite 1:1 gluten-free flour, that’s probably your best bet. We’d love to hear how it goes.

How should I store the cookies after baking?
The cookies can be kept in an airtight container at room temperature for 3-4 days, or in the fridge for a week. We like the fridge method to keep them fresh!

We’re always trying to eat a little better around here. Right? Maybe.

But there is one thing that I love more than anything in the world – yep – going there, and that is a really good, thick, soft, chocolate chip cookie with a glass of milk.

Today, tonight, whenever it is, if you’re going to eat a cookie, please make it count.

Please make it a soft, hugely huge and always soft, and buttery and chocolate chippy and perfectly soft (did I already say that?) chocolate chip cookie that will take your life to the next level.
I replicated the ULTRA THICK, ULTRA SOFT texture (it called for bold, right?) and maybe even improved the flavor with this version that is similar, but way easier and more sensible than the original.

And by sensible, I mean… just… like, lazy sensible, okay? I don’t mean THAT kind of sensible. You might need to start looking for another blog if you need your cookies to be sensible.

There is nothing sensible about this beautiful sugar and butter perfection.

All the good cookie eaters of the world!

We were made for such a time as this.

These cookies are soft, thick, bricks of chocolate chunks and buttery dough baked into a heavy, milk-loving cookie that is my most favorite chocolate chip cookie of all time. ♡

Wait, though. They are singing a love song to you: BAKE ME.

BAKE ME IN YOUR OVEN RIGHT NOW.
HOW THESE COOKIES CAME TO BE
A loooong time ago, when we were living in the Philippines, I accidentally discovered my new favorite way to make cookies. The recipe is many many years old, but if you like to creep, they can be located here.

And let me just take a moment to acknowledge that seriously without fail – everything good that I make is always inspired by haphazard accidents, including but not limited to broken refrigerators and lacking ingredients and my really strong tendency towards laziness. Everything including these cookies and all their iterations.

So in 90 bajillion degree Cebu, Philippines, back in fateful 2012, yes I WAS trying to bake chocolate chip cookies. In true Pinch of Yum must-have-the-food-now style, it made 0% rational sense. I had butter that was literally melted from sitting out on the counter for, like, three seconds, I had NO brown sugar, and I added a little too much extra flour. I proceeded to bake the accidental cookies in my oven which I had to start by lighting a FIRE with a MATCH inside of it and which had NO TEMPERATURE MARKINGS other than the numbers 1-5. I am laughing out loud over here – howwww did I do anything?
WHAT MAKES THEM THE BEST
I’ve always loved that old Perfect Chocolate Chip Cookie recipe, but I’ve always kind of been annoyed about it, too. Like why does it need to melt only half of the butter? Does it really not work to melt ALL of it? And why does it need the spoonful of brown sugar? Or does it? Sheesh, how annoying is the person who wrote that recipe anyway?

Make these crispy air fryer kale chips, healthier than potatoes and just as satisfying! I’m on the air fryer train and I won’t stop, can’t stop! It seems a little funny because technically you can do exactly the same thing in the oven, but for some reason the air fryer seems faster and more convenient. Maybe it’s because you don’t need to put things on a pan?

Anyway, these kale chips were made in the air fryer and they were SO GOOD. I mean, kale chips are good no matter what, but these were so much faster than preheating the oven then baking.

We made two kinds of kale, curly and dinosaur because I’m an equal opportunity kale eater. They were both crispy and delicious and so much healthier than my usual bag of chips.
1 bunch kale, stems and ribs removed
1/2 tablespoon oil or cooking spray
salt and freshly ground pepper
In a bowl, toss the kale with the oil, or spray with cooking oil. Season generously with salt and pepper. Place the kale in the air fryer basket and cook at 400°F for about five minutes, shaking the basket halfway through. Enjoy warm or at room temperature.

Blend 200 g boiled chickpeas with 1 tablespoon peanut butter, 1 teaspoon tahini, ½ teaspoon baking powder. It can reach the consistency of dough within 2 minutes. Then add 50 grams of chocolate drops, mix and form a cookie. Bake in the oven for about 15 minutes at 180 degrees.

It is also seen in 2018 food and beverage trends that Middle Eastern cuisine will enter more menus all over the world next year, and of course, falafel and hummus made from chickpea flour will add to its reputation. On the one hand, we will meet with unfamiliar uses of chickpeas.

Nowadays, the shelves of supermarkets, especially in America, are full of innovative chickpea snacks. These include ready-made hummus packages flavored with vegetables such as spinach and beetroot, popped chickpea kernels, baked and spiced chickpea chips, gluten-free and protein-filled cookies and crackers made from chickpea flour. Offering many different snacks by baking or frying chickpeas, the brand named Chickpeatos has recently released a product that can replace bread crumbs from chickpeas. It seems that we will see chickpeas on the shelves in many different ways.

There is also the “Aquafaba” type. This is the water in which we cook dried legumes like chickpeas (Aqua: Water Faba: Legume). If you are using ready-made boiled chickpea products, you may want to consider the water in the can. Our elders do not throw out the legume water, they always use it when baking cakes and pastries, and of course they know something. When we whisk this water at high speed, its consistency is very similar to the foam state after whisking the egg white. Chickpea juice, which is used in desserts such as Pavlova and mereng, offers an excellent alternative for those who are allergic to egg white, eat vegan and do not prefer to consume eggs.