Tag Archives: Chocolate Chip Cookies

Chocolate Chip Cookie and Buttercream Push Pops

1 Apr

Chocolate Chip Cookie Push Pops https://gustoandgrace.wordpress.com/2014/03/31/chocolate-chip-cookie-and-buttercream-push-pops

I saw a few push pop cake pops pop up on party blogs last year and was certain they’d be the next cupcake. Boy, was I wrong. Regardless, I’ve been wanting to make a creative batch of the nostalgic treat since I saw them. With my cookie-loving husband in mind, I opted to bake mini chocolate chip cookies, sandwich them with buttercream, and top them with sprinkles. Chocolate Chip Cookie Push Pops

I found my push-pop containers on clearance at Target, but I have also seen them at Michaels, and on Amazon and Etsy.

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The Best of the Basics: Chocolate Chip Cookie Recipe

4 Feb
I’ll start by saying this isn’t your average chocolate chip cookie recipe. It’s game changing. Possibly even life changing. Sure, you might have to break out your food scale, pick up flours you don’t normally keep on hand, and make the dough a day in advance, but I promise you, it is worth every. single. bit.

Everyone should have a good killer chocolate chip cookie recipe.

World's Best Chocolate Chip Cookie Recipe https://gustoandgrace.wordpress.com/2014/02/03/worlds-best-chocolate-chip-cookie-recipe

I used to be a Toll House kinda girl. When the day called for chocolate chip cookies, I’d go buy a yellow bag and make the recipe right off the package. And then these.

I adapted this recipe from one my friend Mark gave me, who adapted it from Jacque Torres’ recipe. Mark appropriately calls these cookies “Slap Yo’ Mama Cookies,” because they really are THAT good.

World's Best Chocolate Chip Cookie Recipe https://gustoandgrace.wordpress.com/2014/02/03/worlds-best-chocolate-chip-cookie-recipe


  • 8 1/2 ounces cake flour
  • 8 1/2 ounces bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 1 1/4 cups unsalted butter
  • 1 1/2 cups brown sugar
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 3 eggs yolks
  • 1 egg white
  • 2 teaspoons vanilla extract
  • 18 ounces chocolate chips (I prefer to use 2-3 different sizes and a variety of milk and dark)
  • sea salt (optional)


1. Sift flours, baking soda, baking powder and salt into a medium bowl.

2. Using a mixer with a paddle attachment, cream together butter and sugars until very light, approximately 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add the flour mixture and mix until just combined. Stir in the chocolate chips. Press plastic wrap against dough and refrigerate for 24 to 36 hours to let the gluten relax.

3. When you’re ready to bake, preheat the oven to 340°F. Line a baking sheet with parchment paper.

4. Roll 6 3 1/2-ounce mounds of dough and place onto baking sheet. Sprinkle with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Cool cookies on a wire rack. Eat warm with a big glass of milk.

Makes: 1 1/2 dozen 5-inch cookies.

World's Best Chocolate Chip Cookie Recipe https://gustoandgrace.wordpress.com/2014/02/03/worlds-best-chocolate-chip-cookie-recipe

Want more of my favorite staple recipes? Check out the first recipe in the series: waffles and follow the blog for more to come. When polling readers, chili was a popular response, so keep your eye out because Gusto & Grace will be dishing up a bowl-full of meaty, spicy, avocado crema topped chili soon.

Thanks for reading,

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