chocolate chip Archives

Marbled Chocolate Chip Cookies

Leave a Comment / Cookies, Cookies and Bars

Last Thursday, January 12th, a tornado swept through my town of Selma, AL. Our family, home, and business were mostly okay, but the city is another story: trees, bent over and split in half, metal roofs tangled around light poles, whole brick buildings crumbled to the ground, and hundreds left without a livable home. To the human eye, it’s a disaster.

What I’m believing is this: God is still faithful. The hope, love, service I’ve seen playing out does not come from human ability- it’s the heart of Jesus at work in our community. Minutes after the storm passed, neighbors were checking on neighbors, while others, armed with chainsaws and tractors, cleared roads for linemen and emergency officials. There have been stories of countless miracles, one-in-a-million stories that let me know we weren’t abandoned. Even in our state of total destruction, there are glimpses of peace and moments of laughter that tell me this isn’t where the story ends.

I’ve decided not to share photos or my personal story of that day, because, frankly, there’s enough of those floating around already. Instead, I’ll tell you what I am standing on now. Psalm 27:13 says, “I remain confident of this: I will see the goodness of the Lord in the land of the living,” and that is us. God’s provision, goodness, and love is all over our city, and even as we grieve all that has transpired and the steps that are to come, He is working all things for our good.

How to Help

Many, including local churches and the United Way of Selma, are taking donations, and I’d urge you to consider sharing if you’re interested. In addition, please pray for our community. Pray for resources and hope, for fair insurance adjusters and quality construction workers. Pray for timely removal of the debris piles that are already covering most front lawns and sidewalks. And pray that our community would be transformed, hearts turned and healed, by the love of Jesus.

Marbled Chocolate Chip Cookies

We had a number of people in and out of our home that first week after the storm, and thankfully, our generator was rocking. With our grocery store closed, we started preparing what we could from the freezer, and I was particularly grateful for these: marbled chocolate chip cookies. Here, two doughs mix and mingle to create a cookie that is part chocolate, part chocolate chip. Truly, they are divine. Let me tell you how to make them.

We start by making the base dough. Butter and sugar come together in a bowl, followed by eggs and vanilla. Next, the dry ingredients, including flour, leavening, and salt, add in. Finally, the dough is split in two with additional flour added to one half and cocoa powder added to the second. Both get a serving of chocolate chips before handfuls of each are balled together and baked.

These marbled chocolate chip cookies are super fun and even more delicious. Give them a try and let me know what you think! And thank you for your prayers and love for our town. I can’t tell you how valued both are.

Marbled Chocolate Chip Cookies

Print Recipe

These marbled chocolate chip cookies are chocolate and vanilla cookie doughs swirled together and loaded with chocolate chips!

Author: Kate Wood
Prep Time: 10
Total Time: 120
Yield: 24
Category: Dessert

Ingredients

1 cup unsalted butter, at room temperature
¾ cup sugar
1–1/4 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 ½ cups plus ¼ cup all-purpose flour
¾ teaspoon baking powder
1teaspoon baking soda
1–1/4 teaspoon salt
¼ cup cocoa powder
2 cups chocolate chips, divided

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Instructions

In a large bowl or the bowl of a stand mixer, cream the butter and sugars together for 2 minutes on medium speed. Scrape sides of bowl and add eggs and extract. Mix on medium speed just to combine. Add 2 ½ cups of flour, baking powder, baking soda and salt and stir until combined combined into a wet sand, consistent mixture. At this point, divide the dough in half- a scale for accuracy really helps here. To one bowl, add the remaining ¼ cup of flour, stirring on low just until combined. To the other bowl, add the cocoa powder, stirring on low just until combined. Add 1 cup of chocolate chips to each bowl and fold to combine. Use a medium-sized cookie scoop to scoop 1-1/2 tablespoon-sized balls of each kind of dough onto a parchment-lined baking sheet. Next, combine a chocolate dough ball with a plain one. I like to split one of the dough balls in half and sandwich the remaining piece of dough in between. Marble the two together, repeating with the remaining dough balls. Cover the baking sheet tightly with plastic wrap. and place in the fridge to firm up, about 2 hours.
When ready to bake, preheat the oven to 350 degrees. Place the dough balls on a parchment-lined baking sheet at least 2” apart and bake in the preheated oven until the edges are golden and the cookie tops are nearly set, about 12-14 minutes. Allow to cool briefly before sharing.

Whole Wheat Chocolate Chip Muffins

On Family Breakfast

In the hay day of this website, there was no shortage of breakfast pastries to enjoy in the morning. You needn’t look farther than my kitchen counter or the freezer drawer to find stacks of danishes, homemade pop-tarts, and slices of quick bread. I was constantly testing recipes, and, as a result, I had the leftovers to show for it. As you can imagine, my family got used to these kind of things, and mornings were actually quite pleasant.

But then something called “REAL LIFE” happened, and as much as I would have loved to keep up with our stock of sugary breakfast treats, it just wasn’t happening. Instead, I offered easy stuff: Toast. Dry cereal. The occasional scrambled egg. You know, normal American breakfast foods.

Whole Wheat Chocolate Chip Muffins by Wood and Spoon blog by Kate Wood. This quick and easy muffin recipe uses whole wheat flour, brown sugar, and semisweet chocolate chips to make a fluffy, moist muffin. each is topped with a simple streusel. For a healthy spin on a chocolate lover's breakfast favorite, try these muffins! Find the recipe on thewoodandspoon.com

Unrealistic Expectations

So last week, when I pulled out a Tupperware of chocolate chip muffins, my kids lost their mind. I mean, seriously, head over heels. It was all, “MOM, YOU MAKE THE BEST BREAKFAST,” and, “THESE MUFFINS ARE INCREDIBLE,” and (my personal favorite), “SERIOUSLY, YOU ARE THE BEST MOM EVER!” Truly, in that moment, the clouds parted and I heard *actual* angels singing.

Here’s what I decided: I showed my hand too quickly. By having a surplus of homemade treats for a good portion of their life, they haven’t figured out that this isn’t normal in most houses. What kind of 8-year-old knows they prefer croissant over pain au chocolat? What average 6-year-old complains because there’s no more funfetti biscuits in the freezer? I’ll tell you: ones that haven’t been fed enough Fruity Pebbles, that’s who.

The good news for them is that I’m testing loads of breakfast recipes this month, so there’s bound to be a few stragglers to munch in the coming weeks. The bad news is that I’m on to them and there will definitely be some granola bars and Cheerios in their very near future.

Whole Wheat Chocolate Chip Muffins

While they were inhaling the muffins, I kept one little secret from them: these are almost kinda sorta healthy! I mean, sure, there’s sugar and chocolate involved, but doesn’t that addition of whole wheat flour make all of us feel a smidge better? Plus, these whole wheat chocolate chip muffins are really good. So good that I ate a whole one during the photo shoot while trying to “get the perfect shot” of a bitten muffin. I won’t even lie- one bite would have been a fine photo.

To make these whole wheat chocolate chip muffins, we start with the wet ingredients. Sour cream, oil, an egg, and some vanilla stir together before adding in a mixture of brown and white sugar. Next comes the dry ingredients. Equal parts all-purpose and whole wheat flour stir in with leavening and salt. Finally, the chocolate chips fold in and the streusel sprinkles on top. Voila!

The muffins bake up into soft, slightly chewy treats with rounded, chocolate-studded top. They taste even better on day 2, although I recommend rewarming. If you are in need of a new treat to wow your family and friends- these are it! Happy Friday and happy baking to you!

If you like these whole wheat chocolate chip muffins you should try:

Whole Wheat Blueberry muffins
Banana Nutella Muffins
Healthyish Chocolate Chip Cookies
Cream Cheese Chocolate Chip Biscuits
Chocolate Chip Bundt Cake

Whole Wheat Chocolate Chip Muffins

Print Recipe

These whole wheat chocolate chip muffins are simple and fluffy, loaded with semisweet chips and topped with a streusel!

Author: Kate Wood
Prep Time: 5
Cook Time: 18
Total Time: 23 minutes
Yield: 12
Category: Breakfast

Ingredients

For the streusel (optional):

1–1/2 tablespoons all-purpose flour
1 tablespoon sugar
1 tablespoon unsalted butter, at room temperature
¼ cup chocolate chips

For the muffins:

¾ cup sour cream
1/3 cup (80 gm) vegetable oil
1 large egg
1 teaspoon vanilla extract
½ cup (100 gm) sugar
1/2 cup (100 gm) brown sugar packed
3/4 cup (105 gm) all-purpose flour
3/4 cup (105 gm) 100% whole wheat flour (see notes)
2–1/2 teaspoons baking powder
½ teaspoon salt
1 cup semisweet chocolate chips

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Instructions

Preheat an oven to 400 degrees Fahrenheit and put paper muffin lines in a 12-compartment tin.
First, make the streusel. Stir together the flour and sugar and use the back of a fork to cut in the butter until the mixture consists of moist clumps. Stir in the chocolate chips and set aside.
Next, make the muffins. In a large bowl, whisk together the sour cream, oil, egg, and extract until smooth. Stir in the sugars. Add the flours, baking powder, and salt, stirring just till barely combined. Fold in the chocolate chips. Divide the batter among the 12-muffin compartment. Mine usually end up about 2/3- 3/4 of the way full. Sprinkle the streusel on top. Bake in the preheated oven for about 18 minutes or until a toothpick inserted comes out clean. Allow to cool briefly before consuming!

Notes

As an option, you can use 1-1/2 cups of whole wheat flour and only ½ cup of all-purpose flour. In this instance, use ½ cup brown sugar and only ¼ cup of white sugar. This will help to keep the muffins moist.
If you don’t plan to consume the muffins on the day of preparing them, seal them in a Tupperware or large plastic bag and freeze until ready to consume. This will help to keep the muffins moist and fresh!

Cookie Dough Truffles

2 Comments / Confections and Candies

Happy Weekend, friends! Can you believe we’ve almost made it to February? In years past, February has been our month for all things CHOCOLATE- candies and cakes, cookies and muffins, even a few ice creams in between! Although this month won’t be exclusively chocolate recipes, I did want to nod to Valentine’s Day today with a cute gift guide for your GALentine- all the friends and moms and ladies that make your life special. (Sidebar: there is absolutely nothing wrong with sending this guide to your man-friends either. Sometimes they need a little help shopping too.) Let’s take a peek at the gift guide and then roll on to the main event: cookie dough truffles.

Valentines Day Gift Guide for Galentine. Presents to buy for women, girl, ladies this February.

Galentine Gifts

1. Silk Pillowcase This silky pillowcase from Booklinen will give your galentine all sorts of sweet dreams.
2. Monogrammed Travel Jewelry Case No money for jewelry? Give her something to store it in instead!
3. Wool Sweater Cozy up with this beautiful cropped mockneck sweater.
4. Ugg Boots For a girl’s night in, skip the fancy outfit and stay warm with these short Ugg boots.
5. Envelope Embosser Send all the love notes you want with a personalized envelope embosser.
6. Lip Sleeping Mask Keep that pucker chap-free with one of these tinted overnight lip masks.
7. Sunglasses What’s so wrong about looking through rose-colored glasses?
8. Bud Vase Skip the fancy bouquet and buy your galentine something to put a single stem in instead.
9. Sea Salt Caramels These chewy bites of sweet and salt from Sugarfina are better than any box of chocolates I’ve ever had.

Cookie Dough Truffles

These cookie dough truffles are about as simple as truffles get. Sure, they require a little chill time and melting of chocolate, but other than that, these are no-bake treats that anyone can rally around. I’ve long been a cookie dough eater, and combining this eggless recipe with a quick candied coating (plus a sprinkle of sea salt!) makes for an adorable, bite-sized treat that will make all your favorite people feel loved. Let me tell you how to make them.

First, we start by preparing the cookie dough. Butter, brown sugar, and sugar with a mixer come together until smooth and creamed. A pinch of salt, vanilla, and milk come next followed by the flour and mini chocolate chips. Keep in mind that newer recommendations suggest not eating raw flour; to be on the safe side, you can opt for a heat-treated one instead. Chill the cookie dough truffles batter until firm and scoopable- about 2 hours. Then, use a small cookie scoop to portion out rounds of dough. Briefly chill while you melt down chocolate. I prefer to use bittersweet chocolate chips, but you can easily opt for a semisweet or even baking melt instead. Melt gently until smooth and then use a toothpick to dip individual cookie dough truffles into the mixture. I like to finish each off with an extra drizzle of chocolate and sprinkle of sea salt.

I ADORE these cookie dough truffles this time of year (or anytime, really), and I hope you’ll give them a look. Happy Saturday and Happy Baking!

If you like these cookie dough truffles, you should check out:

No-Churn Coffee Cookie Dough Ice Cream
Brown Sugar Cookie Dough and Cone Ice Cream
Homemade Chocolate Truffles
White Chocolate Raspberry Tarts

Cookie Dough Truffles

Print Recipe

These cookie dough truffles feature edible chocolate chip cookie dough centers, melted dark chocolate shells, and sea salt!

Author: Kate Wood
Prep Time: 15
Total Time: 30
Yield: 34
Category: Dessert

Ingredients

½ cup (113 gm) unsalted butter, room temperature
2/3 cup (130 gm) brown sugar
1/4 cup (50 gm) sugar
½ teaspoon salt
1 teaspoon vanilla
2 tablespoons milk
¾ cup (100 gm) flour
1 cup (150 gm) mini chocolate chips
16 ounces dark chocolate chips or melting wafers
Flaked sea salt, if desired

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Instructions

Beat the butter on medium speed in a medium sized bowl until smooth. Add the brown sugar and sugar and continue beating on medium to cream together, about 1 minute. Add the salt, vanilla, and milk, stirring to combine. Add the flour and beat on low just until all of the ingredients are combined. Add the chocolate chips and beat to combine. Place the cookie dough covered in the fridge to chill for 2 hours.
After chilling, use a small cookie scoop to portion and roll out 1” balls of dough until smooth. Pop back in the fridge or freezer briefly while you melt your chocolate.
In a medium bowl, melt the dark chocolate chips or melting wafers in a microwave for 20-30 second intervals, stirring in between each interval until smooth. Do not overheat the chocolate!
Stick a toothpick about halfway through a chilled ball of dough and dip it into the chocolate, being sure to coat each side. Use your finger to push the ball off the toothpick and onto wax paper-lined sheet pan. Continue this with the remaining balls of dough until each have been dipped and use any remaining chocolate to drizzle on top of the balls. Sprinkle with sea salt while the chocolate is still melty and then chill briefly to set.

Monster Cookie Bars

5 Comments / Cookies

Full disclosure: I’m not into monsters, scary stuff, or anything that sounds even remotely spooky, but I am 110% into these monster cookie bars: a soft and chewy peanut butter oatmeal bar studded with chocolate chips and candy-coated morsels. If you’ve been looking for a simple and satisfying treat to make as a hump day treat, look no further than today’s recipe!

Monster Cookie Bars by Wood and Spoon blog. These chewy peanut butter oatmeal chocolate chip bars are studded with chocolate candies. These make the perfect treats for leftover candy and can be made with almond or peanut butter! Learn how simple these dessert bars are on thewoodandspoon.com.

With the kids back in school, we’re attempting to settle into our new normal: wake up, breakfast, school, homework, dinner, baths, repeat. Weekends, at least so far, have offered a reprieve from the scheduled nature of Monday-Friday, but I’m still always looking for ways to make the mundane feel special. As a result, treats like these monster cookie bars have stolen my heart. With simple ingredients, quick prep, and super yummy results, these cookies-turned-bars are a great go-to for grown-ups and kids alike.

To make these monster cookie bars, we start with a bowl-full of butter and peanut butter. We cream the two together on medium speed until smooth and then add in the sugars. Next come the eggs and vanilla extract followed by the dry ingredients: flour, oats, and loads of chocolate. I chose to use semi-sweet chocolate chips and candy-coated chocolates, but you could certainly opt for other mix-ins; peanut butter chips, nuts, toffee, or even crushed chocolate sandwich cookies would certainly be at home here.

If you’re looking for ways to make these back-to-school days a little more special, look no further than these monster cookie bars. Happy Wednesday to you all and Happy Baking!

If you like these monster cookie bars you should check out:

Chocolate Chip Cookie Bars
Brookies (Brownie Cookie Bars)
Crispy Millionaire Bars
Brownie Shortbread Bars

Monster Cookie Bars

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★★★★★

4.5 from 2 reviews

These monster cookie bars are soft and chewy, loaded with chocolate chips, candy morsels, and peanut butter flavor!

Author: Kate Wood
Prep Time: 5
Cook Time: 30
Total Time: 35 minutes
Yield: 16
Category: Dessert

Ingredients

½ cup (113 gm) unsalted butter, at room temperature
½ cup (140 gm) creamy peanut butter (not natural)
½ cup (100 gm) light brown sugar, packed
¼ cup (50 gm) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (140 gm) all-purpose flour
1 cup (90 gm) rolled oats
1 teaspoon baking powder
½ teaspoon salt
¾ cups semisweet chocolate chips
½ cup M&Ms or candy-coated chocolates

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Instructions

Preheat the oven to 350 degrees Fahrenheit. Line an 8” pan with aluminum foil, allowing the ends to extend beyond the sides of the pan. Lightly grease with cooking spray and set aside.
In a large bowl or the bowl of a stand mixer, cream the butter and peanut butter until combined. Add the brown sugar and granulated sugar and stir until smooth. Scrape the sides of the bowl and add the eggs and vanilla extracts, stirring until combined. Scrape the sides of the bowl again and add in the flour, oats, baking powder, and salt. Stir on low until barely combined. Add in the chocolate chips and chocolate candies and stir until combined. Use a rubber spatula to smooth the dough into the bottom of the prepared pan. Bake in the preheated oven for about 25-30 minutes or until the edges and center of your bars are golden and no longer jiggly. Allow to cool completely prior to removing from pan and cutting. Enjoy!

Chocolate Caramel Cookies

2 Comments / Uncategorized

You guys have heard me talk about one of my favorite mantras, right? “Bloom where you’re planted.” It basically means to take full advantage of your surroundings and season of life, sinking your proverbial roots deep to grow, flourish, and thrive no matter where it is you find yourself. I adopted this saying as my own about 8 years ago when I left my friends, life, and job in Birmingham, AL to move to my husband’s hometown of Selma. After months of feeling sorry for myself and longing for bits of my old life back, a stranger shared the Bloom mentality with me, and I was hooked. I decided right there it was time to start stretching out my roots; I wanted to bloom.

Since then, I’ve stepped into all sorts of new seasons that have welcomed me to grow in unexpected ways. Marriage, motherhood, building a home, and all the things that have come with this job have, in many ways, uprooted the comforts of an autonomous and predictable life, forcing me to find new ways to bloom. It’s challenging and not without its fair share of pain. Still, the process of taking root, connecting with others, and growing together has been a really rewarding thing. Maybe you can relate.

“Embrace uncertainty. Some of the most beautiful chapters of our life won’t have a title until much later.” -Bob Goff

For months, I’ve been saying that I’m in a season of change. Today, I’m even more sure of it than ever before. Even without some visible shift on the horizon, I can sense that I’m edging into something new. And knowing that, having wrestled with the unrest and want of it all, I can’t help but slowly stretch out my roots in search of that something to take hold of, explore, and grow into.

Know that, for now, things here will stay the same, but I am on the hunt. I’m not sure if the shift is familial, personal, or professional; what I do know is that I want more for this space and my life in general. If you find yourself with a similar unrest, I hope you’ll take this opportunity to reflect and find any areas you may want to more fully bloom into. Although it rarely comes without growing pains, the end result is so worth it, and you certainly won’t be stretching alone. 🙂

Chocolate Caramel Cookies

These truly are out of season. In a time when we should be eating drippy frozen cones and berry-laden pies, cakes, and tortes, why on earth would I be sharing chocolate caramel cookies? The honest truth is this: They’re delicious. That’s why. Let me tell you how to make them.

To make the dough, we start by creaming butter, brown sugar, and sugar. Once softened, combined, and smooth, eggs and extract are added, followed by the dry ingredients. Cocoa powder lends the chocolate flavors and dark color here, but semisweet chocolate chips add additional richness and gooey bite. After a quick chill in the fridge, the cookies are stuffed with soft caramels (or Rolos for me!) and baked in the oven.

One thing to note about these chocolate caramel cookies is the filling. Some caramels will harden upon baking, so if you opt for those over a Rolo candy, be sure to enjoy the cookies warm. If desired, a sprinkle of sea salt on top will help to balance the sweetness and provide a salted caramel richness that is undeniably delicious. Either way, in season or out of season, I hope you’ll give these chocolate caramel cookies a try. They truly are delightful!

Happy Tuesday to you all and HAPPY BAKING!

If you like these cookies you should try:

Triple Chocolate Cookies
Chocolate Peppermint Olive Oil Cookies
Coconut Almond Chocolate cookies
Mint Chocolate Sandwich Cookies
Peanut Butter Caramel Pretzel Chocolate Chip Cookies
White Chocolate Caramel Pretzel Cookies

Chocolate Caramel Cookies

Print Recipe

These chocolate caramel cookies are cocoa scented, loaded with chocolate chips, and stuffed with a gooey chocolate caramel candy!

Author: Kate Wood
Prep Time: 10
Cook Time: 10
Total Time: 120
Yield: 16 Cookies
Category: Cookies

Ingredients

¾ cup unsalted butter, softened to room temperature
1 cup light brown sugar, packed
1/3 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1–1/3 cups all-purpose flour
¾ cups cocoa powder
¾ teaspoon baking soda
½ teaspoon salt
1–1-/2 cups semisweet chocolate chips or chunks
16 soft caramels or rolo candies

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Instructions

In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, and sugar. Add the egg, egg yolk, and vanilla extract and stir to combine. Scrape the sides of the bowl and add in the flour, cocoa powder, baking soda, and salt. Stir on low until combined and then stir in the chocolate chips.
Use a large cookie scoop or a measuring cup to portion our 3 tablespoon-sized balls of dough. Place them on a baking sheet lined with parchment and cover with plastic wrap or a tea towel. Refrigerate to firm up for 1-2 hours or overnight if desired.
When ready to bake, preheat the oven to 350 degrees Fahrenheit and halve the dough balls. Place one soft caramel or rolo candy in between two halves of dough and then form the dough around the candy. Roll the ball to smooth and place 2” apart on a prepared baking sheet. Bake in two batches in the preheated oven until the edges are set and then centers are cookies, about 11-12 minutes. Allow to cool slightly before enjoying.

Notes

Some varieties of store-bought caramel will firm to hard when the cookies are cooled. If you opt for these kind of caramels, be sure to enjoy the cookies while warm. I prefer rolos or softer caramel candies for these cookies as you can enjoy them even when cool.

Chocolate Chip Cookie Bars

Leave a Comment / Cookies, Cookies and Bars

Do we have time for one more recipe before the new year? How about something comforting and familiar to wind out the period-of-exhaustion-and-calamity-formally-known-as-2020? These chocolate chip cookie bars are nothing fancy, not too tricky to make or sophisticated in flavor profile, but what they lack in bells and whistles they make up for in flavor, chewy texture, and crispy, caramelized edges. Let’s talk about them.

I’ll be honest: I’m not really sure what makes a blondie a blondie. I think these chocolate chip cookie bars are close. I almost chose “blondie” as a name but decided they would need a glossy top and gooey insides to qualify. Instead, I landed on cookie bars, because that’s exactly what they are: cookie flavored, cookie texture, and even a cookie technique involved to make them. All that’s missing is the cookie shape!

So why make make these chocolate chip cookie bars over a regular chocolate chip cookie? One word: EASE. Here, we have no scooping, no rolling of dough, no spacing dough balls out on a sheet pan and praying they don’t roll around, spread out, or burn in the oven. Instead, we have a single dough that is smoothed into a small pan and baked in one batch in the oven until the edges are crisp and the insides are barely done. This recipe makes over 20 bars, closer to 40 if you cut them in manageable portions, and they’re crazy simple to make. So, all in all, that’s why these bars might suit you over a classic cookie.

Even though we’re saying goodbye to 2020, I’m hoping to see more of you in the coming year. I’m currently wrapping up some heavy duty projects that will hopefully allow for more time spent on this site- more chatting, more recipes, more stories, etc. In the meantime, know that it’s been my pleasure to write and bake with you all this year, and I can’t wait to do it more in the future. HAPPY NEW YEAR!

If you like these chocolate chip cookie bars you should try:

Butterscotch Blondies
Brown Butter Blondies
Pecan Toffee Blondies
Brown Butter Muscovado Chocolate Chip Cookie Bars
Brookies

Chocolate Chip Cookie Bars

Print Recipe

These chewy chocolate chip cookie bars feature warm brown sugar flavors, a hint of espresso powder, and loads of sweet and salty goodness throughout.

Author: Kate
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 20
Category: Dessert

Ingredients

1 cup unsalted butter, softened to room temperature
1–1/2 cups brown sugar
½ cup sugar
2–1/2 teaspoons of espresso powder or instant coffee
2 large eggs
1 tablespoon vanilla extract
2–1/3 cups all-purpose flour
1–1/4 teaspoons baking soda
1–1/2 teaspoons salt
2–1/2 cups semisweet/dark chocolate chunks (depending on your preference)

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Instructions

Preheat the oven to 350 degrees. Lightly grease a 9×13” pan (or line it with foil and then grease for easy removal). Set aside.
In the bowl of a stand mixer, cream the butter, brown sugar, and sugar with the paddle attachment until fluffy, about 2 minutes.. Scrape the sides of the bowl, add the espresso powder followed by the eggs one at a time, stirring after each addition until each are incorporated. Add the vanilla, flour, baking soda, and salt and stir until just combined. Fold in the chocolate chunks and press the dough into the prepared pan. Bake in the preheated oven for about 30-35 minutes or until the center is set and no longer jiggling. Bake time may differ depending on the type of pan used. Allow to cool and then slice and enjoy!

Java Chip Muffins

25 Comments / Breakfast

In the three minutes since I sat down to write to you all, I’ve peeled someone’s banana, dissolved an argument, tended to one whining baby, and tied four shoes. Apparently toddlers don’t know the meaning of social distancing? Bless. Listen, I understand that I am the last person on earth that should be complaining. After all, I’m a work-from-home mom and get to be quarantined in the country with the 4 people I love most in this world. But the other day, my kids asked when the germs would be gone so they could see their friends, and I totally commiserate. We need some new faces. A changes of scenery. If this period of time has taught me anything, it is to be wholeheartedly grateful for the million and one things I take for granted on a normal basis, and that includes personal space. Sign me up for some of that, Dr. Fauci.

Java Chocolate Chip Muffins by Wood and Spoon blog. These are fluffy, one-bowl muffins scented with coffee and dotted with mini chocolate chips. The muffins have a simple brown sugar streusel crumble that has espresso powder and adds a bit of sweet to the muffins. These taste terrific with morning coffee and are a simple make ahead breakfast or brunch treat. Learn more about this easy family recipe on thewoodandspoon.com

But enough about me- let’s talk about you. Are you still working? Are you primarily home? Did you pick up a new hobby, start a new book, or finish that show you’ve been binging? Have you given up on washing your hair? We have a decent routine of school, crafts, outdoor playtime, and work, and while some of this change is hard, there’s also been some really fun parts. Case in point: these java chip muffins. I’ll be honest- I’ve baked like 6 batches in the past few weeks. My kids devour them almost immediately, and since food pyramids don’t count in a quarantine, I keep letting them. These java chip muffins are like a sassy grown up chocolate chip muffin, and man, they are good.

Making the Muffins

So to make these java chip muffins, we literally need one bowl. That’s it! The batter comes together with melted butter, sugar, an egg, and flour. Vanilla and espresso powder add flavor, and chocolate chips are folded in for extra oomph. The kicker here is the streusel. Mannnn, it is GOOD. Brown sugar, butter, and espresso meet a smidge of flour and salt to make a crumbly topping that adds extra flavor and texture to these toothy muffins. If you’re the person that’s like, “Man, I could really use an extra jolt of coffee this morning,” these muffins are going to be the bomb for you.

I hope you guys are doing well in light of all that is happening in the world. This will pass! We will arrive to a new normal, and my bet is it’s going to be good. Hugs to you from afar, and please, for the love, make these java chip muffins. You’re going to love them.

If you like these java chip muffins you should try:

Double Chocolate Muffins
Coffee Cake Muffins
Best Mini Muffins
Banana Nutella Muffins

Java Chip Muffins

Print Recipe

★★★★★

5 from 2 reviews

These java chip muffins are stuffed with chocolate chips, scented with espresso, and topped with a coffee streusel.

Author: Kate Wood
Prep Time: 5
Cook Time: 20
Total Time: 25 minutes
Yield: 12
Category: Breakfast

Ingredients

For the muffins:

½ cup (113 gm) unsalted butter, melted
¾ cup milk
1–1/2 teaspoons vanilla extract
1 large egg
¼ cup (50 gm) sugar
¾ cup (150 gm) brown sugar
2 teaspoons espresso powder
1–3/4 cup (230 gm) all-purpose flour
2–1/2 teaspoons baking powder
½ teaspoon salt
3/4 cup mini chocolate chips

For the crumble:

½ cup (100 gm) brown sugar
3 tablespoons flour
2 teaspoons espresso powder
Pinch of salt
2 tablespoons unsalted butter, at room temperature

For the glaze (totally optional):

½ cup powdered sugar
2–3 tablespoons coffee

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Instructions

Preheat the oven to 400 degrees and line a 12-compartment muffin tin with liners. In a large bowl, stir together the butter, milk, vanilla, and egg. Add the sugars and stir to combine. Add the espresso, flour, baking powder, and salt, stirring just to combine. Fold in the chocolate chips. Use a large cookie scoop to fill the muffin tin. Each liner will be about 2/3 of the way full.
In a separate bowl, toss together the brown sugar, flour, and espresso powder for the crumble. Use the backs of two forks to cut in the softened butter until it has pea-sized clumps throughout. Sprinkle the crumble on top of the muffin batter. Bake in the preheated oven for about 17 minutes or until a toothpick inserted comes out clean.
In the meantime, whisk together the powdered sugar and coffee until combined. Add more coffee to thin out or more sugar to thicken to your desired consistency. Drizzle on top of the cooled muffins and enjoy!

Muscovado Chocolate Chip Cookies

25 Comments / Cookies and Bars

What’s that one dessert recipe that you always reach for? It might be an old family standby, a favorite crowd pleaser, or just a flavor you’ve really been digging lately. For me, a chocolate chip cookie is always a win. There are very few treats that satisfy my cravings like the sweet and salty, barely-there caramel flavor of a really good chewy cookie, and I find myself coming back to them almost on a weekly basis. Today’s recipe, these muscovado chocolate chip cookies, are a level-up version of that trusty fave, and I can’t wait to tell you all about them.

What is Muscovado Sugar?

Muscovado sugar is kind of illusive. For many, myself included, muscovado sugar is one of those exotic, new-to-you ingredients reserved for special occasions and elevated recipes. While it’s hardly a fancy ingredient, the rich and complex flavors of muscovado sugar has the ability to transform ordinary baked treats into something that is really spectacular. Case in point: these muscovado chocolate chip cookies.

The Recipe

These chewy treats have pools of chocolate throughout and a simple dough that allows the hints of molasses in the muscovado sugar to shine. It’s one of those baked goods that people are drawn to initially based on their familiar appearance but keep coming back to because of their intensely rich flavor. Nothing beats a classic chocolate chip cookie, but if you can land one that feels like home and still surprises your taste buds… now that’s something worth writing home about.

The dough for these muscovado chocolate chip cookies is really simple. First, butter, muscovado sugar, and white sugar stir together with a couple of eggs and pure vanilla extract. Next, stir in the dry ingredients until a shaggy dough comes together. Finally, toss in the chocolate. Here, it’s a pick your poison kind of thing. I prefer to use semisweet chocolate chunks to balance out the strong molasses flavors. If you want extra flavor, a milk or bittersweet chocolate would work great too. Whatever floats your boat, okay? Briefly freeze rounds of dough until barely firm and then bake in the preheated oven until fluffy and barely golden around the edges.

If you give these muscovado chocolate chip cookies a try sometime this month, let me know what you think! Happy baking and tune in later this week for a second recipe!

If you like this muscovado chocolate chip cookies you should try:

Candied Walnut Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Triple Chocolate Chip Cookies

Caramel Pretzel Chocolate Chip Cookies

Brown Butter Muscovado Chocolate Chip Cookie Bars

Muscovado Chocolate Chip Cookies

Print Recipe

★★★★★

5 from 4 reviews

These are gussied up versions of the classic chocolate chip cookie, made with muscovado sugar!

Author: Kate Wood
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
Yield: 32
Category: Cookies

Ingredients

1 cup (230 gm) unsalted butter, melted
1 cup (200 gm) muscovado sugar
1 cup (200 gm) sugar
2 teaspoons vanilla
2 large eggs
3 cups (410 gm) all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
2 cups chopped chocolate (of your preference)

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Instructions

Preheat the oven to 360 degrees. In a large bowl stir together the butter, sugars, and vanilla. Once combined, stir in the eggs. Add the flour, powder, soda, and salt and stir until almost combined. Stir in the chocolate. Scoop 1-1/2 tablespoon-sized rounds of dough 2” apart on a cookie sheet prepared with a sheet of parchment. Freeze for a couple of minutes until the dough is no longer warm but is cool to the touch, then bake in the preheated oven for 12 minutes or until the edges are golden and set. Allow to cool briefly before consuming!

Notes

You can decrease the salt mixed into the dough to ½ teaspoon and finish the baked cookies with sprinkles of fleur de sel if desired.

Cherry Chip Cake

13 Comments / Cakes

Happy Monday, Friends! We’re going to dive right into today’s super sassy recipe for a cherry chip cake. This cake is beautiful, seasonally appropriate, and perfect for any special celebrations you may have coming up in the next couple of months. Made with fresh Stemilt dark cherries, a simple vanilla cake, and a tangy cream cheese frosting, this cake is well-balanced and entirely satisfying. Let’s dive in!

Cherry Chip Cake

The breakdown of this cake feels really complex, but the components are simple if you take it step by step. First, we start with the cake layers. A simple vanilla cake batter made with butter, milk, and eggs folds together with miniature chocolate chips and a load of fresh chopped cherries. After, the cake layers bake up flat with a fine crumb and a mild flavor so that the chocolate and cherries can sing.

Next comes the filling! Here, a simple jammy filling comes together with more chopped cherries, sugar, and cornstarch. The filling thickens up on the stove and can save for up to a week in advance. If you happen to have any left after baking, this filling tastes wonderful over ice cream or with shortbread cookies and extra frosting.

Assembling the Cake

Lastly, the cake comes together with a simple and tangy cream cheese American buttercream that adds another element of flavor to this cherry and chocolate-rich cake. You can use a piping bag or a plastic bag with the end snipped off to pipe a dam around the border of each cake so that the cherry filling stays in its place. Alternating layers of cake with the dammed filling are stacked before the whole thing gets coated buttercream and topped with cherries.

Today’s post is sponsored by Stemilt. Stemilt is the leading Washington state grower, packer, and shipper of fruit including apples, pears, and cherries. Their website is host to a number of produce-packed recipes that are perfect for each turning season. Needless to say, I was thrilled to contribute this cherry chip cake recipe for the summer. In the coming months I’ll share two more recipes on their site. For now, please go check out and try this one! The link to the recipe is below. Happy baking to all of you and all my love in this coming week!

Click here for the cherry chip cake recipe!

If you like this cherry chip cake you should check out:

Cherry Chip Ice Cream

Black Forest Ice Cream Cake

Cherry Gateau Basque

Cherry Lime Hand Pies

Milk Chocolate Chip Cake

34 Comments / Cakes

We’ve got a lot to talk about today. Not only are we cruising on through #monthofchocolate with another rich treat, but we’re also partying over the 3-year anniversary of this blog! There’s no better way to celebrate life’s big stuff than with cake, so today I’ve got a milk chocolate chip cake to throw your way. You’re going to love it.

Three Years!

To be honest, I’m not sure I expected this blog to last 3 years. When Wood & Spoon blog went live in February of 2016, I knew it was the right thing for that season of my life, but I had no idea what the future looked like. I was so covered up in fear and timidity that I forgot to have foresight for the coming years. In retrospect, not having a specific vision kinda forced me to dive into things I normally would not have. I tried some different things, experimented with new writing, baking, and photography styles, and put myself out there for jobs and opportunities that came my way because every open door seemed like it could be the right fit. The first 3 years of this site was made up of a ton of learning and mistrial, and I’m extremely thankful for that.

As uncertain as the past was, the future is even more so. I’ve reached a point where I don’t really want to walk through every single door that opens up for me. I’d like to be able to pick and choose opportunities based on what suits my family and lifestyle as it stands each day, and I want to reach for a few really great opportunities as opposed to every tiny okay one.

Part of what I’ve learned in the past 3 years is that it’s okay to say no to some of the good things that come our way, particularly when you’re holding out for something great. Self-doubt kept me from fully embracing some of the goals and dreams that I had for some time, but 3 years of hoofing it on this site has given me a snapshot of what I’m capable of and the value that my time and energy has.

As For the Future…

This all goes to say that I have no idea what this next year will look like. You can certainly count on more recipes, more incoherent baking banter, and more cute babies, but my hope is that you’ll see a lot of new stuff too.

I recently had a woman ask me how my website was doing, and I told her that I was enjoying it but that it was a work in progress. Her response was, “We’re all a work in progress. Surely you can be excited that you haven’t accomplished all you’re going to in your lifetime! You story isn’t over yet.” This comment made me smile all over, because I know she’s right. Every sentence and chapter of our story is significant and holds a million things that we can treasure and thrive in. It’s a gift to be a work in progress, and I’m happy to be one here.

Milk Chocolate Chip Cake

This milk chocolate chip cake is easily a new favorite of mine. My favorite cake on this site has long been the white chocolate cake that I shared here moons ago. Now, this milk chocolate chip cake has a sneaky lead, and once I tell you all about it, I think you’ll agree. The cake in this dessert is fluffy, egg white-based layers speckled with chocolate chips. The beaten egg whites in the batter keep the layers delicate and soft, while the mini chocolate chips add flavor and texture.

Although the cake is fab, the filling is equally delicious. I used some ganache know-how to whip up a milk chocolate ganache. It stays soft and truffle-like at room temperature and adds some serious richness to this cake. This recipe yields just enough ganache to appropriately fill the cake, but even so, I couldn’t help sneaking a few nibbles.

The star of this cake, without question, is the frosting. This is a whipped milk chocolate frosting, and it is the BOMB. It may have been the pregnancy hormones talking, but this frosting tasted seriously similar to a Wendy’s Frosty. I’m in no way disappointed. It’s creamy, mild in flavor, and perfectly sweetened, and while Frosties may have little appeal to you, I can promise that this buttercream will not disappoint. It’s awesome.

Sizing this Cake

I decided to arrange this cake into 6” stacks, but you can whip this up in another size. Keep in mind that your baking time will differ depending on the pan you prepare it in. Bake your layers until they have started to turn golden and a cake tester inserted comes out clean. Just take care to not overtake it as white cakes tend to dry out a bit faster than cakes with egg yolks in them.

Thank you for spending your time and ingredients on this site. The readers of these pages have made this such a rewarding experience. I have loved getting to connect with some of you all over the past few years. I look forward to loads more in year 4 and can’t wait to see where we are in February of 2020. In the meantime, give this milk chocolate chip cake a try and let me know what you think. Happy baking, friends!

If you like this milk chocolate chip cake you should check out:

Peanut Butter Chocolate Cheesecake

Chocolate Chip Bundt Cake

Chocolate Caramel Crumble Cake

Cream Cheese Chocolate Chip Biscuits

Milk Chocolate Chip Cake

Print Recipe

★★★★★

5 from 4 reviews

This milk chocolate chip cake is a fluffy white cake with mini chocolate chips, a milk chocolate ganache filling, and a whipped milk chocolate frosting. Creamy, decadent, and seriously delicious!

Author: Kate Wood
Prep Time: 30
Cook Time: 30
Total Time: 120
Yield: 1 Cake
Category: Dessert

Ingredients

For the cake:

¾ cup egg whites (I use ones directly from the carton), at room temp
1 cup (230 gm) unsalted butter, at room temp
1–1/2 cups (300 gm) sugar
3 cups plus one tablespoon (400 gm) cake flour
2 teaspoons baking powder
½ teaspoon salt
1 cup (240 gm) milk
1 teaspoon vanilla
1 cup mini chocolate chips

For the ganache:

4 ounces chopped milk chocolate
2 ounces heavy cream
pinch of salt

For the frosting:

6 ounces milk chocolate, gently melted
1–1/2 cups (345 gm) unsalted butter, at room temperature
4 cups (460 gm) powdered sugar
¼ teaspoon salt
1 teaspoon vanilla extract
5 tablespoons of heavy cream or milk

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Instructions

To prepare the cake layers:

Preheat the oven to 350 degrees and prep your pans by greasing them and lining the bottoms with rounds of parchment paper. You can bake this recipe in three 6” pans or two 8 or 9” pans.
In the clean bowl of a stand mixer or a large mixing bowl, beat the egg whites on medium-high speed until stiff peaks form. Set aside in another bowl while you continue prepping the cake.
In the same stand mixer bowl you whipped the egg whites in, cream the butter and sugar for 2 minutes. Scrape the sides of the bowl. Combine 3 cups of the flour, baking powder, and salt and add half of this mixture to the butter mixture. Stir on low to almost combine and then add half of the milk and the vanilla. Stir to combine and then add the remaining half of the dry ingredients followed by the remaining half of the milk. Once almost combined add the mini chocolate chips and fold in. Use a rubber spatula to gently fold in the egg whites being careful not to overwork the batter. Divide equally among your pans and bake in the oven- about 28 minutes for three 6” pans of 25 minutes for two 8” pans. Bake until a toothpick inserted comes out clean, but be careful to not overbake! The tops will be golden and set when the cakes are done. Set aside to cool completely before assembling the cake.

To prepare the ganache:

Place the milk chocolate in a small mixing bowl and gently heat the cream in the microwave or on the stove until just barely bubbling. Pour the cream over the chocolate and cover the bowl with plastic wrap for about 3 minutes. Remove the plastic wrap after 3 minutes and use a whisk to combine until smooth. Set aside to cool while you make your frosting.

To prepare the frosting:

In a large bowl or the bowl of a stand mixer, cream the butter on medium speed for two minutes. Scrape the sides of the bowl and add the powdered sugar, beating on medium for another minute and a half. Add the salt, vanilla, and cream and beat to combine for 30 seconds. Fold in the melted (but not hot!) chocolate quickly until incorporated. If your chocolate was too hot and the mixture seems too thin and loose, you can place it in the fridge to firm up a bit or add a smidge of powdered sugar.

To assemble the cake:

Use a serrated knife to cut the domes off the tops of the cake. Tops of the cake should be flat prior to assembling. Place a bit of frosting on you plate or cake board that you wish to frost your cake on and set your first layer on top. Use an offset spatula to spread a hefty dollop of frosting on top of the first layer. Fill a piping bag or a quart sized plastic bag with some of the frosting and pipe a circle border/dam around the perimeter of the frosting cake top. Make sure it is about ½” tall so that your ganache will stay inside the dam. Spread just enough ganache inside the dam, but not too much so that the ganache overflows the top of the dam. Place the next layer on top and repeat this process until your cake layers have been used up. Use the remaining frosting to frost your cake as desired. Cake is should be stored covered tightly with plastic wrap and is best eaten within 2 days of making.

Notes

You can use fresh egg whites here if you’d like!
If you opt to bake 6” cake layers, take care to not overbake the cake. If you’re worried about the cake being dry, simply cut the domes off the tops of the cakes and use a basting brush to “paint” milk on top of the flat cake. The milk won’t change the flavor of the cake but will help it to moisten up again.

chocolate chip

How to Help

Marbled Chocolate Chip Cookies

Marbled Chocolate Chip Cookies

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Whole Wheat Chocolate Chip Muffins

If you like these whole wheat chocolate chip muffins you should try:

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For the streusel (optional):

For the muffins:

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If you like these cookie dough truffles, you should check out:

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“Embrace uncertainty. Some of the most beautiful chapters of our life won’t have a title until much later.” -Bob Goff

Chocolate Caramel Cookies

If you like these cookies you should try:

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If you like these chocolate chip cookie bars you should try:

Chocolate Chip Cookie Bars

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Making the Muffins

If you like these java chip muffins you should try:

Java Chip Muffins

Ingredients

For the muffins:

For the crumble:

For the glaze (totally optional):

Instructions

What is Muscovado Sugar?

The Recipe

If you like this muscovado chocolate chip cookies you should try:

Muscovado Chocolate Chip Cookies

Ingredients

Instructions

Notes

Cherry Chip Cake

Assembling the Cake

If you like this cherry chip cake you should check out:

Three Years!

As For the Future…

Milk Chocolate Chip Cake

Sizing this Cake

If you like this milk chocolate chip cake you should check out:

Milk Chocolate Chip Cake

Ingredients

For the cake:

For the ganache:

For the frosting:

Instructions

To prepare the cake layers:

To prepare the ganache:

To prepare the frosting:

To assemble the cake:

Notes

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