Chef Mia

Black Forest Cookies – Stephanie’s Sweet Treats

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Black Forest Cookies

  • Author: Chef Mia
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Description

These black forest cookies are a chewy chocolate cookie. They have chocolate chips, white chocolate chips, and fresh cherries. They are a no mixer and a no chill recipe.

Ingredients

Scale
  • 2 1/4 cups All-purpose flour
  • 1/2 cup Unsweetened cocoa powder, for best results use dutch process cocoa powder
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Salt
  • 1 cup Unsalted butter, melted and cooled
  • 3/4 cup Brown sugar, packed light or dark
  • 3/4 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 2 Large eggs, room temperature
  • 1 cup White chocolate chips, Plus more to top the cookies
  • 1/2 cup Semisweet chocolate chips, Plus more to top the cookies
  • 1 cup Fresh cherries, Washed, pitted, and cut into quarters

Instructions

  1. Melt the butter in the microwave and let it chill for 10-15 minutes until it is room temperature. Prepare the cherries and cut them into small quarters. 1 cup Unsalted butter, 1 cup Fresh cherries
  2. Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Set aside.
  3. In a medium bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.2 1/4 cups All-purpose flour, 1/2 cup Unsweetened cocoa powder, 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt
  4. In a large bowl, add melted butter, brown sugar, sugar, vanilla, and eggs. Use a rubber spatula to mix until smooth. 1 cup Unsalted butter, 3/4 cup Brown sugar, 3/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 2 Large eggs
  5. Add in the dry ingredients and mix until combined. It will be a soft dough. Add the white chocolate chips, chocolate chips, and fresh cherries. 1 cup White chocolate chips, 1/2 cup Semisweet chocolate chips, 1 cup Fresh cherries
  6. Use a large cookie scoop (3oz cookie scoop) to scoop the dough. Place 6 cookie dough balls per cookie sheet.
  7. Bake one cookie sheet at a time. Bake for 13-15 minutes. While warm, top with extra chocolate chips and white chocolate chips.
  8. Let the cookie sit on hot pan for 10 minutes. Then, transfer to a cooling rack to cool.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.

Nutrition

  • Calories: 303kcal
  • Sugar: 25g
  • Protein: 3g

The Ultimate Crumbl Dark Dream Cookies (Rich, Fudgy + Loaded With Chocolate)

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Crumbl Dark Dream Cookies Thick Chocolate Chocolate Chip Copycat

  • Author: Chef Mia
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Description

These Crumbl dark dream cookies are double chocolate chocolate chip cookies, baked just enough to keep them super soft and chewy and perfect for all chocoalte lovers

Ingredients

Scale
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 2 tbsp granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 & 1/4 cup flour
  • 1/2 cup dutch processed cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup semi sweet chocolate chips
  • 1/3 cup semi sweet chocolate chips for decoration

Instructions

  1. Start by preheating the oven to 350F then line a baking sheet with parchment paper then set aisde.
  2. Cream the butter, brown sugar, and granulated sugar together until creamy.
  3. Mix in the egg, and vanilla extract until combined, then add in the flour, baking soda, cocoa powder, and salt and mix just until combined. Add in the 2/3 cup of chocolate chip and gently fold.
  4. Scoop out 8 equally sized cookie dough balls, place them on a baking sheet and top each cookie with more chocolate chips. and gently flatten to about 1 inch in thickness.
  5. Bake the cookies in the preheated oven for 10 minutes then let cool on the baking sheet for another 10 minutes then transfer to a cooling rack.

Notes

These cookies can be stored in an airtight container at room temperature for up to 4 days. You can also store them in an airtight container in the fridge for up to a week.
These cookies can also be frozen in an airtight container for up to 2 months.
Once youre ready to enjoy them you can pop them in the microwave for a few seconds to get it all ooey gooey and enjoy it!

Nutrition

  • Calories: 422Calories
  • Sugar: 33g
  • Protein: 5g

Best Soft Batch Chocolate Chip Cookies! Pure Nirvana

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Best Soft Batch Chocolate Chip Cookies! Pure Nirvana

  • Author: Chef Mia
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Description

Delectable, insane, buttery, rich, thick, soft-batch chocolate chip cookies are pure “Nirvana”. You won’t want to miss out on these!

Ingredients

Scale
  • 14 tablespoons unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour + a few extra tablespoons, see ** in directions below–I used 2 extra tablespoons
  • 1 teaspoon baking soda
  • ½ teaspoon salt or sea salt
  • 3 cups chocolate chips ( any variation of chocolate chips or chocolate chunks)

Instructions

  1. Preheat oven to 350°F. Line baking sheets with parchment or spray with non-stick spray.
  2. Partially melt butter: microwave it halfway or place it in a metal bowl in the preheating oven until half melted. Let cool.
  3. Beat cooled butter with sugars until light and fluffy. Mix in vanilla and eggs one at a time.
  4. Add flour, baking soda, and salt. Mix on low until combined. If dough is too wet, add flour 1 tablespoon at a time (no more than 3 tablespoons extra).
  5. Fold in chocolate chips. Scoop dough (1/4 cup for large cookies, 1.5 tablespoons for medium) onto baking sheets, spacing for spreading. Press slightly and add extra chocolate chips on top if desired.
  6. Bake one tray at a time: 10–12 minutes for large cookies, 8–9 minutes for small. Cool on a wire rack.
  7. Store in an airtight container. Makes 1 dozen large or 2 dozen small cookies.

Notes

Enjoy! I used 1 cup Ghirardelli Semi-Sweet Chocolate Chips, 1 cup Ghirardelli Milk Chocolate Chips, and 1 cup 60% Ghirardelli Cacao Bittersweet Chocolate Chips in my recipe.

Nutrition

  • Calories: 365kcal
  • Sugar: 34g
  • Protein: 3g

Brown Butter Sourdough Discard Chocolate Chip Cookies

🍪 These Brown Butter Sourdough Discard Chocolate Chip Cookies are rich, chewy, and loaded with deep flavor from brown butter, cinnamon, and discard!

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Brown Butter Sourdough Discard Chocolate Chip Cookies

  • Author: Chef Mia
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Description

Brown Butter Sourdough Discard Chocolate Chip Cookies are rich, chewy, and full of flavor thanks to brown butter and a tangy discard twist.

Ingredients

Scale
  • 1 cup unsalted butter
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg + 1 large egg yolk
  • ½ cup sourdough discard, unfed
  • 1 tablespoon vanilla extract
  • 2–1/3 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1–1/2 cups dark or semi-sweet chocolate chips or chopped chocolate, plus extra for topping
  • flaky sea salt, for garnish (optional)

Instructions

  1. Melt the butter in a saucepan over medium heat. Stir and swirl occasionally until it foams, then turns golden brown and smells nutty. Scrape all the browned bits into a large mixing bowl. Let it cool for 10–15 minutes.
  2. Add brown sugar and granulated sugar to the brown butter and whisk to combine.
  3. Add the egg, egg yolk, and vanilla extract and whisk until smooth and glossy.
  4. Stir in the sourdough discard until fully incorporated.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  6. Add the dry ingredients to the wet ingredients and stir with a spatula or wooden spoon until just combined. Fold in the chocolate chips or chunks.
  7. Cover and refrigerate the dough for at least 2 hours or up to 72 hours. Chilling is essential for thicker, more flavorful cookies.
  8. When ready to bake, preheat oven to 350°F and line baking sheets with parchment paper. Scoop dough into 2-tablespoon-sized balls and place 2 inches apart.
  9. Bake for 10–12 minutes or until the edges are golden and the centers still look slightly soft.
  10. Immediately after baking, press extra chocolate chips on top and use a large round cookie cutter or glass to gently “scoot” the cookies into perfect circles, if desired.
  11. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt if using. Allow to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 5 days.
Add a slice of sandwich bread to the container to help keep cookies soft.
Warm baked cookies in a 300°F oven for 3–5 minutes.
Microwave individual cookies for 8–10 seconds for a quick warm-up.
Air fryer: Heat at 300°F for 2–3 minutes for a slightly crisp edge.
Freeze baked cookies in a zip-top bag for up to 2 months. Let cookies cool completely. Freeze in a single layer or stack with parchment between layers in a zip-top bag. Reheat in a 300°F oven for 3–5 minutes to achieve a fresh-baked feel.
Freeze cookie dough balls on a baking sheet, then store in a freezer bag for up to 3 months. Bake frozen dough balls straight from the freezer, adding 1–2 minutes to the bake time.
Chill the dough for at least 2 hours to help cookies hold their shape and deepen flavor.
Use room-temperature sourdough discard for optimal texture and even mixing.
Brown the butter carefully and scrape in all the browned bits for maximum flavor.
Press extra chocolate chips on top before or after baking for a bakery-style look.
“Scoot” cookies into round shapes right after baking to make them look picture-perfect.
No alternate methods apply for this recipe. Cookies must be baked in a conventional oven.
Store leftover cookies at room temperature for snacking throughout the week.
Crumble leftover cookies over ice cream or yogurt for a quick dessert.
Use leftover cookie dough chunks in brownies, milkshakes, or skillet cookies for a delicious treat.

Nutrition

  • Calories: 161kcal
  • Sugar: 14g
  • Protein: 1g

Perfectly Succulent Roasted Rack of Lamb

Discover the secret to the perfect roasted rack of lamb with garlic and herbs. A simple yet impressive dish! #RoastedLamb #DinnerParty

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Roasted Rack of Lamb Recipe

  • Author: Chef Mia
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Instructions

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