Big, Soft, Bakery Style Chocolate Chip Cookies

Big Fat Bakery Style Chocolate Chip Cookies | Boys Ahoy

I hardly ever stray from my very favorite Coconut Oil Chocolate Chip Cookies. There’s just something about the slight coconut oil flavor that I love, plus the texture is pretty much perfection. You should probably try them :)

But THESE cookies you guys!!!! They knocked my socks off. They’re like the big, fat bakery style chocolate chip cookies.  I mean really, look at the size of the dough. 1/4 cup of dough for each cookie!! Big Fat Bakery Style Chocolate Chip Cookies | Boys Ahoy

I don’t even know why I made these (I’m really trying to eat clean) other than Miles has become my newest baking buddy and I can’t tell his sweet face no when he wants to make cookie balls. He’s really in it for the cookie dough, and he calls them cookie balls. He usually swipes a ball of dough from the baking sheet before I get them into the oven. 

And then there’s just somethig special about plopping him on counter and eating cookies together right out of the oven.  Big Fat Bakery Style Chocolate Chip Cookies | Boys Ahoy

Big Soft Baker Style Chocolate Chip Cookies | Boys Ahoy

A few tips for making these juuuuuust right.

1) Melt the butter. Then let it cool a little. (don’t mix the sugars and eggs in while it’s hot!)

2) Cream, cream, cream the butter + sugars real good….like, just let the mixer go for a few minutes! 

3) Chill the dough. It’s always a good idea to chill cookie dough– it makes for thicker cookies. 

4) Use a heavy duty baking sheet + always line with parchment. I’ll add to stick to the same pan for each batch too. Consistency is key to making them all perfect :) 
Big Fat Bakery Style Chocolate Chip Cookies | Boys Ahoy


Big, Soft Bakery Style Chocolate Chip Cookies 

3/4 cup butter, melted

1 cup brown sugar

1/2 cup sugar

1 tsp vanilla

1 egg

1 egg yolk

2 cup flour

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

2 cups milk chocolate chips (favorites are Ghirardelli, Guittard, Private Selection)

Preheat oven to 325.

Melt butter in a microwave safe dish. Pour into a the bowl of a stand mixer.

Add brown and white sugars and cream together with butter for several minutes. Beat in egg, egg yolk and vanilla extract and beat until light and creamy.

Sift flour, baking soda, baking powder and salt together. Slowly mix in flour mixture into the wet mixture until just combined. Stir in chocolate chips.

Scoop 1/4 cup cookie dough and shape into a ball. Place six on a cookie sheet and bake for 15-17 minutes until just golden. Let cool for two minutes then transfer to a cooling rack.

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Coconut Dream Brownies

Coconut Dream Brownies | Sweet Treats and More

School started last week for Owen and I’m having a hard time adjusting to the schedule. I feel like our morning are rushed. I rush to get him to school, rush to the gym, rush home to shower, then rush to pick him up. All while dealing with a toddler and a cranky, teething 11 month old. 

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Chocolate Oreo Mug Cake

  Chocolate Oreo Mug Cake | Sweet Treats and More

Happy Monday! Things have been a little quiet over here lately for two reasons: 1) I have a hard time cooking new meals in the summer. It’s like grilled chicken and vegetables is on repeat, and that’s just not too exciting to blog about. 2) I’ve been working on a brand spankin’ new website. A new adventure I’m diving into….VERY soon. I’ll keep you updated!! 

Until then, enjoy some dessert. That’s something I always have the time and motivation for 😉 Especially this one. 

Chocolate Oreo Mug Cake | Sweet Treats and More

This Chocolate Oreo Mug Cake is perfect because it only takes a few minutes to whip up.  It’s perfect lazy weekend treat when you don’t want to make (or eat) an entire cake.

I first saw this Cookies n Cream Mug Cake over at Kirby’s Cravings and couldn’t wait to try a chocolate version. I always prefer chocolate over white chocolate. The only thing I changed from his recipe was using milk chocolate chips instead of white chocolate chips. 

Chocolate Oreo Mug Cake | Sweet Treats and More 

In other news, we are prepping for a 1o day trip to Utah! I’m so excited to visit family, friends, and eat good food!! Not so excited about the 10 hour drive there with my kiddos…

Chocolate Oreo Mug Cake
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  1. 1/4 cup milk chocolate chips
  2. 3 tbs milk
  3. 4 tbsp flour
  4. 1/4 tsp baking powder
  5. 1/2 tbsp vegetable oil
  6. 3 Oreo cookies
  1. In a microwave save mug (or ramekin) melt chocolate chips and milk together for 30-40 seconds in the microwave. Whisk until mixed together.
  2. Stir in flour, baking powder, and oil until mixed well. Crush two Oreo cookies and stir into the batter.
  3. Microwave for one minute. Top with a few chocolate chips and an Oreo. Enjoy!
  1. Recipe source: Kirby's Cravings. *swapped white chocolate chips for milk chocolate chips
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Avalanche Bars {most delicious things ever!}

Avalanche Bars | Sweet Treats and More

Over the weekend we met some of our good friends in Santa Barbara! We rented a little apartment through AirBnB, wore the kids out at the beach by day and sat around chatting and eating late into the night!

My friend Lindsay made these Avalanche Bars for us and I could not stop eating them. She likes to call them rice krispie treats on crack. They are LOADED with white chocolate, peanut butter, marshmallows and chocolate chips! She knows me so well :) 

Avalanche Bars | Sweet Treats and More

This recipe makes a huge batch! Like, dangerously big. You could probably get away with halving it, but it’s perfect for a big crowd. We have a family reunion coming up and I’ll be making these to feed the masses.

You kind of just spread the mixture into a cookie sheet and it’ll be lumpy. Let it cool and break it into pieces or squares. 

IAvalanche Bars | Sweet Treats and More

Avalanche Bars
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  1. 3 (11 oz) bags white chocolate chips
  2. 2 cups creamy peanut butter
  3. 8 cups rice krispie cereal
  4. 5 cups mini marshmallows
  5. 1 (16 oz) bag mini chocolate chips (reserve a handful to sprinkle over the top)
  1. Melt the white chocolate using a double boiler. Or bring a small pot of water to a boil, then turn heat off. Place white chocolate chips in a bowl and set on top of the pot of water). Stir chips until melted and smooth. Should take about five minutes to melt. If it's not melting turn the heat back on to a low setting. Do not let it get too hot, the chocolate will burn!
  2. Place rice krispie cereal in another bowl and set aside.
  3. Once chocolate is melted stir in peanut butter. Once combined pour over the rice krispie cereal. Let cool for a couple of minutes. Stir in chocolate chips and marshmallows while mixture is just slightly warm.
  4. Spread mixture out on a cookie sheet- it will be uneven, not smooth.
  5. Sprinkle a handful of mini chocolate chips over the top and let cool.
  6. Cut into small pieces or squares.
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