Dark chocolate chip cookies

People tend to rave about Levain bakery and its cookies. I’ve never been, but it’s certainly on my list the next time I visit New York.

I made these copycat cookies for a cookie exchange party (brilliant concept!)


  • 1 cup butter
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • ½ cup cocoa (preferably dark)
  • 1 cup cake flour
  • 1½ cup all purpose flour
  • 1 teaspoon cornstarch
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1⅓ cup semisweet chocolate chips or chunks (or both)
 Cream together butter and sugar. Add eggs one at a time and mix. Add cocoa, cake flour, all purpose flour, cornstarch, baking soda and salt and combine. Mix in chocolate chips. Chill dough for at least 15 minutes. Roll into balls and bake at 410 degrees for 9-11 minutes.
I love using cake flour in cookies – texture is delightful : )

Chocochip cookie bars with condensed milk

When I was young, my mom used to smear sweetened condensed milk on toast for me to eat. Yum. It’s no wonder I have such a sweet tooth.

I made these after I had a 24 hour trauma call during my surgery rotation.


  • 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 & 1/2 cups mini chocolate chips (or regular is fine too!)
  • 1 (14 ounce) can fat-free sweetened condensed milk
  • 1 (4.4 ounce) large Hershey bar (I used the special dark chocolate!)

Melt the butter in a saucepan over medium heat and stir often, cooking about 6 minutes until the color changes to brown. Remove from heat immediately after color change to prevent burning. Let it sit to cool for 5 minutes. Then, pour browned butter into a bowl and add both sugars. In another bowl, sift flour, baking soda, and salt.

Return to the butter/sugar mixture and add eggs (one at a time), mixing completely. Stir in vanilla extract. Combine wet & dry ingredients and mix until just combined. Stir in chocolate chips.

Prepare a 9×13 baking pan and press half the cookie dough into the pan. Pour all the sweetened condensed milk on top. Then break up the Hershey’s bar and drop pieces over top. Press the remaining cookie dough on top. You will have to use your hands to flatten it. Refrigerate pan for 30 minutes.

Preheat oven to 350*F. Bake for 30-35 minutes until golden brown. Cool before slicing into bars.


These are probably on the sweeter side but worth it.


Levain {copycat} chocolate chip cookies

Levain bakery in New York is famous for their cookies. I decided to try this copycat recipe.



  • 1 cup unsalted butter, cut into small cubes
  • 1 cup dark brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1½ cups cake flour
  • 1½ cups flour
  • 1 teaspoon cornstarch
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 cups chocolate chips
  • 1 cup walnuts, roughly chopped and toasted
Cream together the cold cubed butter, brown sugar & granulated sugar until creamy. Add eggs one at a time and imx well. Stir in cake flour, all purpose flour, cornstarch, baking soda, and salt. Mix just until combined. Stir in chocolate chips and walnuts. Separate dough into large balls (should only be able to fit 4 on one large cookie sheet). Bake for about 10-12 minutes at 410*F. This recipe should make 8 giant cookies.
I loved the consistency of this cookie – crisp on the outside, gooey on the inside. I don’t think I’m a huge fan of walnuts (might leave it out next time and put MOAR CHOCOLATE). Also, I think this recipe needs vanilla extract (additional 1 teaspoon next time).

3 quick chocolate chip cookies

3 so you can share with 2 other people… or do like I did, and share with no one.

I found this recipe here, last night when a chocolate craving onset in the evening. What I really wanted was a pizookie (which I tried for the first time a few weeks ago…more on that later).


  • 3 tablespoons salted butter, room temperature
  • 3 tablespoons packed brown sugar
  • 1 & 1/2 tablespoons white sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg yolk
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cornstarch
  • 1/2 cup flour
  • 6 tablespoons semi sweet chocolate chips

Melt the butter at room temperature. Add in the sugars. Then add vanilla extract, egg yolk, baking soda, and cornstarch. Finally fold in the flour and chocolate chips. Freeze for 5 minutes and then bake for 12-14 minutes @ 350*F.


They were fine… not amazing, but hit the craving.

I probably have a low key chocolate addiction.

One GIANT chocolate chip cookie

March & April 2017 have been a black hole in my life. I was studying for Step 1 and sometimes felt I was falling in multiple holes. I also baked very little… and it seems I’ll have even less time during third year. Anyways.

The night before we started third year, I made a giant chocolate chip cookie:


  • 2 Tbsp salted butter
  • 3 Tbsp packed light-brown sugar
  • 1 pinch salt
  • 1 Tbsp whisked egg
  • 1/4 tsp vanilla extract
  • 1/3 cup all-purpose flour
  • 1/8 tsp baking soda
  • 1/4 cup chocolate chips

Melt butter and add brown sugar, salt, 1 T egg, vanilla, flour & baking soda. Mix well and add chocolate chips. Shape dough onto a baking sheet and press more chocolate on top. Bake for 12-14 minutes at 350 degrees.


Red velvet crackle sandwich cookies

A med school friend & I made these for a holiday party today using exactly this recipe (modified by tinting the frosting green to be more festive).


  • 3 ounces semisweet baking chocolate (we used Ghirardelli!)
  • 1/4 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 Tablespoon red liquid food coloring
  • 2 cups all-purpose flour
  • 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups powdered sugar, divided
  • 4 ounces cream cheese, softened!

Melt the chocolate & butter together in the microwave for a minute. Stir well! Add sugar, eggs, and food coloring. In another bowl, sift together flour, cocoa, baking powder, baking soda, and salt. Combine wet & dry ingredients. Drop batter in balls (about a tablespoon size) into powdered sugar. Roll and press with the heel of palm onto a baking sheet. Bake cookies at 375*F for 10 minutes. Then, cool for at least 30 minutes.

To make the filling: use a mixer to blend 1 cup of powdered sugar with the 4 ounces of softened cream cheese. When the cookies are cooled, use a rubber spatula to spread filling in between 2 shells (on the flat part).

Double chocolate chip nutella cookies

The jar of Nutella from these cookies has somehow managed to survive this long. Baking with Nutella was so successful last time that I decided to repeat & try another recipe.

I modified this recipe.


  • 2 & 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup Nutella
  • 1 cup semisweet chocolate chips

Sift the flour, cocoa powder, baking soda, cornstarch & salt. In another bowl, combine the butter and sugars. Add the eggs one at a time, mixing throughly. Add the vanilla extract & Nutella and stir well. Combine dry & wet ingredients and fold in the chocolate chips (you can add more if you’re feeling dangerous… I usually am). Roll dough out on a baking tray and chill for at least 2 hours. Bake at 350*F for about 10 minutes. Cool & serve.

They turned out quite chewy — not my favorite type of cookie. But the upside was the rich Nutella flavor. I think I have just enough Nutella left for one more adventure 😉

Nutella triple chocolate cookies

OK I’m not even going to pretend like I didn’t eat these three days in a row for breakfast.

These are immediately upgraded to holy grail, ultimate cookie status. Three types of chocolate (technically) in these: Nutella, white chocolate chips & semi sweet chocolate chips. Sounds like too much? It totally is. But all the flavors work together synergistically (pharma joke) & provide the best chocolate explosion in each bite.

So before I overhype these, I got the recipe here.


  • 1/2 cup unsalted butter (1 stick)
  • heaping 1/3 cup Nutella
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 & 3/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 cup white chocolate chips (I used Ghirardelli)
  • 1 cup semi-sweet chocolate chips (I used Ghirardelli)

Combine the butter, Nutella, both sugars, egg, vanilla & mix till combined. Add the flour, cornstarch, baking soda, & salt and combine. Fold in both types of chocolate chips. Roll cookies out in a baking tray and refrigerate for 2 hours. Bake for about 9 minutes at 350*F (don’t overtake!!!) and let them cool.

Enjoy sensibly (just kidding).

Pictures are worth a thousand words right?:


Toasted coconut white chocolate chip cookies

Double cookie post coming up today… because what better time to cope with your baking addiction than during pain addiction week in med school?

I modified this recipe to yield this:


  • 1 cup UNsweetened flaked coconut
  • 1 & 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 Tablespoons butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 cup white chocolate chips (I used Ghirardelli)

Spread the coconut in a single layer on a baking sheet and bake for 7 minutes at 350*F. The coconut should look a light brown. In a bowl, combine flour, baking soda, and salt. In another bowl, combine the butter and sugars; then add the vanilla & egg. Mix dry & wet ingredients together. Fold in the coconut & white chocolate chips. Cover & refrigerate dough for at least 2 hours. Bake dough at 350*F for about 12 minutes.

(Note: I pre roll my dough on a baking sheet before I chill it in the fridge because it can be harder to mold after it is chilled).

I used unsweetened coconut instead of sweetened for this, which was great because it toned down the … sweetness. It was just right with a hint of salty. I’ve also never baked with coconut before, which clearly I need to do more often, because it smells so good when toasted!


Oatmeal scotchies

I haven’t had butterscotch cookies since elementary school when I lived far, far away in a not so magical kingdom where I had one American neighbor who fed me “cowboy cookies.”

Same exact recipe as here; sub the chocolate chips with butterscotch.

Testimonial: “This tastes like the cookie form of butterbeer.”


*Picture taken at Harrell Medical Education Building