So... MasterChef Jr. Season 2 Winner Logan and I are recipe buddies!! Well, sort of. Our favorite recipe card in the care package was this chocolate chip cookie recipe. We adapted it to our dairy-free life and omitted the Coco Milk Crumb part, but I have to say the cookie recipe is hands down one of our favorite ever!!
Recipe by MasterChef Season 2 Winner, Logan Guleff
1 1/3 cup butter, softened (we used 1 cup Earth Balance)
1 cup white sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
3 cups flour, sifted
1 tsp baking soda
1 tsp salt
8 oz chocolate chips
1/2 batch Hot Coco Crumbs (we omitted)
1/2 cup hot coco mix
1/4 cup powdered milk
1 Tbs sugar
2 Tbs cornstarch
1/4 tsp salt
1/2 tsp powdered instant coffee
6 Tbs melted butter (I would reduce this to 2 Tbs....)
3 oz semi-sweet chocolate chips
- To make Hot Coco Milk Crumbs, preheat oven to 275º
- Mix together the hot coco mix, powdered milk, sugar, cornstarch, salt and powdered instant coffee Then stir in the melted butter and mix until it turns into clumps.
- Cover a cookie sheet with parchment paper and then spread the mixture onto it. Bake for about 10 minutes.
- When it comes out of the oven, melt chocolate chips on top (I would sprinkle chocolate chips over and allow them to melt from the heat). Once cooled, break the clumps apart to form nice clumps.
- To make cookies, heat oven to 375º.
- Mix butter, sugar, eggs and vanilla until creamy and whipped.
- Add in the flour, baking soda and salt and mix until smooth.
- Stir in first the chocolate chips, and then the Hot Coco Milk Crumbs, gently fold them into the dough.
- Using a spoon, drop dough onto parchment covered cookie sheets (we used silicone mats)
- Bake 8-10 minutes or until golden brown.
