Notes about Recipes in this book

• Brown butter chocolate chip cookies

  • bwhip on October 20, 2018

    Took these to the office and they were a huge hit. Great flavor and texture, and the sprinkle of salt took them up another notch.

  • stpbcyld50 on December 05, 2018

    Really good and easy. Took to work and had a ton of people ask for the recipe. The brown butter adds a bit of interest and people loved the flaky salt

  • dbuhler on December 09, 2024

    I really liked these! They were more cakey than other BBCCC I've made, but I liked that about them. I baked half the dough right away and baked the other half the next day, and my day 2 cookies spread less and had better browning, and as a high altitude baking I really appreciated that. I had an issue with the sizing on these. I used the recommended 28 grams of dough and It made over 40 cookies, but my 2 TBS scoop produced dough balls that weighed quite a bit more than 28 grams. Next time I will use my 2 tablespoons scoop, or do 28 grams of dough but bake them for less time. I guess my chocolate chunks were too big! I will definitely make these again!

• Everything chocolate chip cookies

  • dbuhler on May 06, 2026

    These are delicious!! I subbed rice crispies for the puffed quinoa, and that was fine, but she was right in that it was very difficult to mix in all the mixins to the dough, so next time I will just leave it out. I used a #30 scoop and got 39 cookies. I mixed the dough, portioned into balls, and then froze the balls. When I wanted to bake them, I thawed some in the fridge overnight, and I also thawed some in the counter before baking and they both worked fine. I will gladly make these again!

• Brown butter muscovado chocolate chunk cookie bars

  • rosyannposy on June 20, 2020

    Made these several times. Super delicious, like a chocolate chip cookie in brownie form.

• A sugar cookie for every occasion

  • stpbcyld50 on December 05, 2018

    Good flavor, easy. Cookies are soft but can hold together after they are baked. Would not classify them as crispy or chewy. Their flavor was really good for the first two days. Butter flavor diminished quite a lot after day 2 but they were still good. Cookies held their shape fairly well. Puffed up when baking but shrunk back down when they cooled

• Oatmeal raisin cookies

  • ana_b3gye8 on January 18, 2026

    Sub the raisins for half Cranberries and half milk chocolate Chips, baked for 12 minutes, really good cookies

• Chocolate crinkles

  • bwhip on October 20, 2018

    These are great, one of the best Chocolate Crinkle type recipes we've tried. Very chocolatey, and perfect texture, soft in the middle and crispy on the edges.

  • dbuhler on February 19, 2026

    This is the first crinkle cookie I've made, so I don't have anything to compare it to, but I do love the taste and texture of these cookies! I am at high altitude so I added a TBS of flour and reduced the baking powder, but I still didn't get the same lofty cookies ad in the photo. I love that look, so I will try adding a bit more flour next time. My main issue with this recipe is the cookie dough size/baked cookie qty discrepancy. The recipe instructions to make dough balls 1 1/2 TBS weighing about 21 g. I weighed my entire batch of dough and calculated that 21g dough balls would have created over 36 cookies. I decided to go with 32g balls making them 2 TBS and continued with the recipe as written. That resulted in 28 cookies. Perhaps my cookies would have had that lofty look if I'd I made them smaller because they would have been more set, but then I fear I would have lost the fudgy middles. I will definitely make these again!

• Chocolate stout cookies with Irish buttercream

  • taste24 on June 17, 2020

    These were disappointing. I can't pinpoint exactly why, but the flavor just seemed a little off. I don't think I'll make these again.

• Cold brew cookies

  • bwhip on October 31, 2018

    Exceptional, probably one of my favorite cookies ever. I'm not really a white chocolate fan, so I left the white chips out and increased the chocolate chips and chocolate covered espresso beans by 50% each. I also used straight espresso in lieu of the cold-brew as the author gave as an option, since I didn't have cold brew and it was only a couple of tablespoons.

  • taste24 on December 28, 2020

    I LOVED these, and so did everyone else who tried them. I did not use chopped chocolate, but instead white chocolate chips and semi-sweet chocolate chips. I did not have any chocolate covered espresso beans, and was worried that there wouldn't be enough coffee that came through, so I mixed espresso powder and flaky salt and sprinkled that on the cookies right out of the oven. Divine!

  • jimandtammyfaye on January 18, 2024

    For the chocolate coffee lover, these are spectacular. I used espresso and chocolate chips instead of cold brew and chopped chocolate.

  • KCKB on February 12, 2024

    This was a tasty way to use some chocolate covered espresso beans I had on hand. I will try some of the suggestions from the previous notes (espresso powder, etc) next time I make them - I’m not wild about the texture of espresso beans in cookies, even chopped, so espresso powder sounds like a great alternative.

• Pecan brittle bark cookies

  • leilx on October 28, 2020

    Tasty. Comes out crisp and a bit chewy. Made the candy but put all of it in the chocolate instead of half. Not sure if it was meant to have that higher proportion of chocolate but I would have liked more chocolate. Can be made in batches. Dough handles well. Made 45 even when I weighed all the ingredients and the dough balls.

• Peanut butter cup meringues

  • stpbcyld50 on December 05, 2018

    Good flavor, I had peanut butter and chocolate leftover. I baked them on a silpat and the bottoms didn’t get crispy enough on some and they fell off. Very soft and light in the middle with a fragile, crispy shell.

• Vanilla cream bites with cacao nibs

  • bwhip on October 21, 2018

    These were really good, and although there are several steps which take a bit of time, they’re certainly not difficult. Only flaw for us was the pastry cream recipe. I’d use a different one next time, as this one has too much cornstarch, producing a really stiff and somewhat rubbery result.

• Lemon poppy seed cookies

  • bwhip on October 20, 2018

    My wife liked these more than I did. The lemon flavor is fantastic. Super lemony. I just found them to be a bit dry and light in texture. I guess I prefer a cookie that's more buttery - next time I might combine the things I like best about this cookie, along with the Lemon Sugar cookies from Dorie's Cookies by Dorie Greenspan.

• Molasses ginger crackles

  • julesamomof2 on December 27, 2018

    After a couple days in an airtight cookie tin these were unpleasantly moist and weirdly chewy. While they tasted decent enough after baking they just didn't hold up well enough to serve on Christmas.

• Brown butter pumpkin cookies

  • taste24 on June 17, 2020

    These are sooooooo good!! The pumpkin cookie is so soft and luscious, and the cream cheese frosting is the perfect compliment. I took these to work and my boss said "If I ever had crack, I'd imagine this is what it tastes like". Highly recommend!!!

  • bwhip on November 29, 2021

    Oh yeah, these are really tasty. Lovely texture, and the frosting is the perfect complement. Next time I might dial the spice in the cookies back just a touch, but overall we really enjoyed these.

  • Jviney on September 14, 2024

    These are yummy. I’m going to try less powdered sugar in the frosting next time, but that’s personal preference. Recipe also states it’ll make 32 cookies and I ran out of time at 36 with plenty of dough left.

• Chocolate pumpkin swirl cookies

  • bwhip on October 29, 2018

    We enjoyed these very much. The dough was far too sticky to roll into balls like the author advised, so I wound up just using a very small (teaspoon size) scoop to grab each of two batters and blend them into balls on the parchment. The resulting swirl pattern was fine - just not as pretty as the ones in the cookbook! Texture was rather soft and cakey, not at all crispy, but very pleasant and flavorful. My wife is not a fan of pumpkin pie, but really enjoyed these cookies.

  • Astrid5555 on November 28, 2022

    These are quite cakey, but in a pleasant way. As mentioned in the other review, the dough was quite sticky to work with despite chilling, however a little improvisation did the trick. Very good!

  • mdcbakers on December 31, 2022

    The previous reviews are spot on. Very, very cakey but the cookie pulls it off. Delicious! Dough is messy to work with. First time having pumpkin and chocolate together. Sold! Really addictive flavor. Nice and balanced.

• Eggnog snickerdoodles

  • leilx on January 04, 2026

    These taste fantastic but the dough is a bit of a pain because of all the oil. Even after significant chilling it was still very soft. But! Everyone loved them.

• Lemon basil curd butter cookies

  • leilx on October 07, 2020

    Delicious. A bit of a pain with the circles of dough but worked out. Easy to burn the circles.

  • amy_ky231a on March 12, 2026

    Loved this recipe!

• Peach cardamom crisp bars

  • bwhip on October 20, 2018

    These were really tasty. A fair bit of work, but with excellent results. They were a bit messy, but super flavorful.

  • Jviney on August 08, 2020

    These really are very good. It’s an involved recipe but none of the steps are very difficult, and they do all add up to a great peach treat. My children distracted me when I was making the streusel and I accidentally processed the oats and nuts with all the other ingredients, but I don’t think anybody noticed it. I’ll make them again.

• Chocolate espresso cream bars

  • bwhip on November 19, 2018

    These are amazing, fantastic. So good. They looked really great in the photos, and since I love all things chocolate and espresso, I figured I'd give this one a try. They take a bit of time to make, mostly because of all the refrigeration needed, and the three separate steps for the layers. Not difficult at all, however, each step is really pretty simple. Initial thickening of the custard layer was much faster than it said in the recipe, and I did run the mixture through a fine mesh strainer before adding the butter and chocolate, otherwise it would have been lumpy. I was worried about the amount of cornstarch and egg yolks causing the texture to be too stiff, but it turned out fine. Final result was really great - lovely to look at, and even better to eat.

• Chai oatmeal bars with vanilla cream drizzle

  • rosyannposy on June 20, 2020

    These are really nice. Substituted walnuts for raisins. Left off drizzle.

• Loaded rocky road caramel crunch bars

  • Kinhawaii on December 10, 2024

    Rich & brownie like. Mine wasn’t crunchy, except for the almonds on top, served the next day- maybe it’s our humidity? I don’t have an 8 x 11 casserole so cooked it in a metal 9 x 13 inch pan. It was still a good inch thick. A little on the sweet side for some but I thought it was yummy! I like that it helped me used up bits of stuff I had leftover from making rice crispy treats. I didn’t have caramels but added some peanut butter chips that I wanted to use up.

• Two Peas and Their Pod

  You know I love a good cookie and Rebecca knows her cookies. Bring on the cookies!

  Full review

• Eat Your Books

  Yes, you need another cookie book and this is the one you need.

  Full review