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Recipe: Brown Butter Oatmeal Chocolate Chip Cookies

Ingredients

Directions

~ Marla Meridith

Recipe: Mini Double Chocolate Chip Cupcakes with Cream Cheese Frosting

Ingredients

Directions

~ Marla Meridith

Recipe: Espresso Chocolate Chip Cookies

Ingredients

Directions

~ Marla Meridith

Recipe: Brown Butter Oatmeal Chocolate Chip Cookies

This recipe for Brown Butter Oatmeal Chocolate Chip Cookies will quickly become your favorite. They come together super quickly and will be devoured in minutes!

10 cookies

1 stick (4 ounces) unsalted butter
1 cup old fashioned rolled oats
1 cup unbleached all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp Kosher salt
3/4 cup light brown sugar
1 large egg
1 tsp pure vanilla extract
3/4 cup semi sweet chocolate chips

Preheat the oven to 350˚ F. Prepare a cookie sheet pan with parchment paper or a silicone liner.
Place the butter in a small saucepan and melt over medium heat. Continue to cook, swirling the pan often. The butter will foam and then it will make popping and cracking sounds. Watch carefully, when it is nearly done making sounds it will start to form brown bits. Cook for another minute or so then pour the butter into a heat proof bowl to cool a bit.
In a large bowl, whisk together the oats, flour, cinnamon, baking soda and salt. In another large bowl, with a spatula mix together the brown butter and brown sugar until well combined. Mix in the egg and the vanilla. Mix the dry mixture into the wet in 3 additions until well combined. Transfer to a clean work surface and combine the cookie dough with lightly floured hands. Fold in the chocolate chips.
Place large scoops (3 tablespoons) of dough onto the cookie sheet about 2 inches apart. Bake for 17-19 minutes until the cookies are slightly golden brown. Transfer to racks to cool.

~ Marla Meridith

Recipe: Mini Double Chocolate Chip Cupcakes with Cream Cheese Frosting

This recipe for Mini Double Chocolate Chip Cupcakes with Cream Cheese Frosting will satisfy all chocolate lovers dreams!

about 3 dozen cupcakes

3/4 cup unbleached all-purpose flour, leveled
1/2 cup unsweetened natural cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
2 large eggs, at room temperature
1 cup dark brown sugar
1/3 cup unsalted butter, melted at room temperature
2 tsp pure vanilla bean paste or vanilla extract
1/2 cup buttermilk, at room temperature
1/2 cup mini chocolate chips
–Frosting: Cream Cheese Frosting or Chocolate Frosting
https://newmm2019.wpengine.com/recipe/the-ultimate-cream-cheese-frosting/
https://newmm2019.wpengine.com/recipe/super-sexy-chocolate-frosting/

Pre heat oven to 350 degrees Fahrenheit with the rack in the middle.
Make the frosting with either the Chocolate or Cream Cheese flavors, set aside.
In a large bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. In another bowl, using a spatula combine the eggs, sugar, vanilla and buttermilk until smooth.
Make a well in the center of the dry ingredients, add the wet ingredients and stir with a spatula until well combined. Fold in the chocolate chips.
Place mini cupcake liners in the muffin pan. Fill the liners only halfway (no more!)
Bake for 10-12 minutes or until a toothpick inserted into the center comes out virtually crumb free.
Let cupcakes cool completely before frosting.
You can frost with a spatula or a piping bag with tip. Top with a few mini chocolate chips or sprinkles.
Store any leftovers in the refrigerator, covered for up to 5 days.

You want the eggs, butter and buttermilk at room temperature so they mix together consistently and so that you don’t cook the eggs while mixing.

~ Marla Meridith

Recipe: Espresso Chocolate Chip Cookies

Sometimes you need a cookie..or two…or three! These Espresso Chocolate Chip Cookies will put a little pep in your step and a smile on your face.

makes 24 4

1 cup all-purpose flour
1 cup white whole wheat flour
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 tsp ground cinnamon
12 tbsp (1 1/2 sticks) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 tbsp instant espresso
1 tbsp pure vanilla extract
1 egg plus 1 egg yolk
2 cups (1 bag) semisweet or dark chocolate chips

Pre heat the oven to 325 degrees Fahrenheit with the racks in the middle. Prepare two baking sheets with cooking spray or line with parchment paper.
In a bowl, whisk together the flours, baking soda, salt and cinnamon.
In the bowl of a stand mixer, beat the butter with the sugars and espresso with the paddle attachment on medium speed until well combined ~ about 2 minutes. Add the vanilla and egg & egg yolk. Beat on medium speed until creamy, about 3 minutes.
Reduce the mixer speed to low and beat until everything just comes together. Turn off the mixer and fold in the chocolate chips with a spatula.
Place even amounts of cookie dough on the baking sheets, you can make smaller or larger cookies. For my 4 inch cookies I used about 2 tablespoons of batter.
Bake for 10-12 minutes for smaller cookies and about 15 minutes for larger ones. The edges should be slightly golden brown when done.
Remove from the oven, let cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.

~ Marla Meridith