Olive Oil Chocolate Chip Cookies


 
Olive Oil Chocolate Chip Cookies from The Cookie Book by Rebecca Firth. Huge, chewy chocolate chip cookies, with a unique fruitiness from the olive oil. These are a perfect twist on the classic chocolate chip cookie #chocolatechipcookie #oliveoilcookie #easycookierecipe
Olive Oil Chocolate Chip Cookies from The Cookie Book by Rebecca Firth. Huge, chewy chocolate chip cookies, with a unique fruitiness from the olive oil. These are a perfect twist on the classic chocolate chip cookie #chocolatechipcookie #oliveoilcookie #easycookierecipe
Olive Oil Chocolate Chip Cookies from The Cookie Book by Rebecca Firth. Huge, chewy chocolate chip cookies, with a unique fruitiness from the olive oil. These are a perfect twist on the classic chocolate chip cookie #chocolatechipcookie #oliveoilcookie #easycookierecipe
Olive Oil Chocolate Chip Cookies from The Cookie Book by Rebecca Firth. Huge, chewy chocolate chip cookies, with a unique fruitiness from the olive oil. These are a perfect twist on the classic chocolate chip cookie #chocolatechipcookie #oliveoilcookie #easycookierecipe
Olive Oil Chocolate Chip Cookies from The Cookie Book by Rebecca Firth. Huge, chewy chocolate chip cookies, with a unique fruitiness from the olive oil. These are a perfect twist on the classic chocolate chip cookie #chocolatechipcookie #oliveoilcookie #easycookierecipe
Olive Oil Chocolate Chip Cookies from The Cookie Book by Rebecca Firth. Huge, chewy chocolate chip cookies, with a unique fruitiness from the olive oil. These are a perfect twist on the classic chocolate chip cookie #chocolatechipcookie #oliveoilcookie #easycookierecipe
Olive Oil Chocolate Chip Cookies from The Cookie Book by Rebecca Firth. Huge, chewy chocolate chip cookies, with a unique fruitiness from the olive oil. These are a perfect twist on the classic chocolate chip cookie #chocolatechipcookie #oliveoilcookie #easycookierecipe

Happy happy Sunday, friends! Things have been pretty chill around here, but I made these Olive Oil Chocolate Chip cookies and had to share them here immediately as they are just so, so good.

The recipe for these comes from my friend Becky’s new book, The Cookie Book! Becky and I have been internet friends for a few years now, and met for the first time last year at the Saveur Blog awards. We have hung out a bunch since then (we made cookies for Cherry Bombe University and taught a cookie workshop a week or so ago!), and she’s an amazing, inspiring lady. Her book is incredible, filled with every type of cookie recipe you could ever need (and some you didn’t know you did), and would make an amazing holiday gift. Go right now and get yourself a copy, and pick up a couple extra while you are there for presents!

I flicked through this book so many times trying to work out what to make. I wanted to maybe make something I hadn’t had before, try something new, but I just kept coming back to these Olive Oil Chocolate Chip Cookies. Becky refers to them as Big-Ass, and they are absolutely that. They are giant, chewy and amazing. The Olive Oil provides a fruitiness, and gives the cookies thin edges and a thicker centre. I have had them a few times before now, and am always totally blown away by them. Becky is the queen of Chocolate Chip Cookies, so it only made sense to have one of hers here on my site! Go ahead and make these. Like, right now. Congrats Becky, the book is so, so beautiful and I am so proud to call you a friend! x

A few wee tips:

  • Becky recommends that you use a good quality olive oil - one that you could “drink from the bottle”. If you use a dark coloured oil (I did), It may give your cookies a green tinge. I love the taste a strong olive oil gave to the cookies.

  • She also suggests using chopped chocolate to get the puddles of chocolate. I used chopped dark chocolate wafers - you do you.

  • Bread flour is called for in this recipe. Don’t skip it. The higher protein content in bread flour gives the cookie height and chew, and will give your cookie a texture that is nothing like you have ever tried before (If you are in New Zealand, this is ‘High Grade’ flour as opposed to Plain flour which is usually used for baking).

  • A cookie scoop is your friend when making cookies. To make these balls, I scooped a 2 Tbsp portion, then topped it with a 1 Tbsp portion and then rolled them into balls.

  • Leave enough room between these, or they will hold hands in the oven. I did 6 per tray.

 

 

Olive Oil Chocolate Chip Cookies

- Makes 18-20 Huge Cookies -

Reprinted with permission from “The Cookie Book” by Rebecca Firth


1 1/2 cups (330g) light brown sugar, packed
2/3 cup (158ml) good quality olive oil
1/2 cup (96g) granulated sugar
6 Tbsp (86g) unsalted butter, at room temperature
2 large eggs, at room temperature
1 1/2 tsp (7ml) pure vanilla extract
2 cups (272g) all-purpose flour
1 cup (136g) bread flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
2 1/2 cups (330g) dark chocolate, coarsely chopped or chips
Sea Salt flakes for finishing, optional

 

- PROCESS -

Preheat your oven to 350˚f / 180˚c, and line several baking sheets with parchment paper.

In an electric stand mixer fitted with the paddle attachment, mix your brown sugar, olive oil, granulated sugar and butter on medium for 2 minutes, or until smooth and fully incorporated. With the mixer on low, add in the eggs, one at a time, blending the first completely before adding in the second. Then add the vanilla and continue mixing until everything is well blended. Take the bowl out of the mixer and set aside.

In a medium bowl, whisk together the all-purpose flour, bread flour, baking powder, baking soda and sea salt. Add this to the wet ingredients and fold until the cookie dough is almost blended. You still want to see streaks of flour. Add the chocolate chunks and mix until evenly distributed throughout. Gently roll into 3-tablespoon-sized (42g) balls, place on the prepared baking sheet and allow about 3 1/2 inches (9cm) of space between the dough balls to allow for spread. Sprinkle each with a pinch of sea salt flakes, if using.

Bake one sheet at a time in the center of the oven for about 12 to 14 minutes. They will look slightly underdone. Allow the cookies to cool on the baking sheet for 10 minutes, and then move to a rack to finish cooling.

Olive Oil Chocolate Chip Cookies from The Cookie Book by Rebecca Firth. Huge, chewy chocolate chip cookies, with a unique fruitiness from the olive oil. These are a perfect twist on the classic chocolate chip cookie #chocolatechipcookie #oliveoilcookie #easycookierecipe

The Cookie Book is Copyright 2018 Rebecca Firth, and was published by Page Street Publishing in 2018.

Brown Butter Salted Caramel Chocolate Chunk Cookies


 
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter

Earlier this year, I spent a long time recipe testing to come up with what I consider to be my perfect chocolate chip cookie. I took a couple of different ‘fomocookie’ recipes, took what I liked from each, then tweaked and tweaked and tweaked until I found something that I considered to be perfect. I have since learnt, that while that one recipe IS perfect (to me, anyway), there are a whole bunch of iterations of chocolate chip cookies that are also perfect. Changing up the fats used (such as subbing olive oil), adding mix-ins, and browning the butter, along with playing around with the egg, sugar, flour and leavening agent ratios, all can give you variations on a perfect cookie. And today, I learnt that browning the butter, and stirring in chunks of salted caramel into a chocolate chunk filled cookie mixture, also yield a very, very perfect cookie.

I have teamed up with Sunspire and The Feedfeed to bring you this take on a classic chocolate chip cookie. I wanted something elevated, and a little fancy, but not something that required crazy ingredients that would leave you with a nearly full bag of something weird in your cupboard for the next year - the kind of fancy you could achieve with pantry staples. Like when you wear jeans around the house instead of yoga pants kind of fancy. You’ve made a little effort, but didn’t have to go out of your way to achieve it. Just me? Thought so.

I achieved this little bit of fancy by taking ingredients that are already in cookies, and elevating them slightly. I browned the butter, which adds a beautiful toasty note to the cookies, and complimented it with muscovado sugar in the dough. I then made a quick hard caramel, let it set, then bashed it up into chunks. The caramel chunks were stirred through the mixture, along with some Sunspire 44% Chocolate Chunks - the chocolate is beautiful and smooth, and one bag is the perfect size for a batch of cookies! The caramel is the ultimate bestie for the chocolate chunks - it is chewy and crunchy, adding texture alongside the smooth taste of the chocolate.

These cookies really don’t take a huge amount of extra work, but the few extra steps really do make a huge difference. I also did a bunch of tests and found that the dough can be baked off without a resting period, which means cookies in an instant. The best.

A few wee tips:

  • I have posted the recipe here in grams because that is how I tested it - lots of people don’t realise, but as little as 50g of flour makes a huge amount of difference when it comes to the texture of your cookie, so weighing your ingredients removes the margin of error that comes with measuring by volume. That, and there are far less dishes to do! I would rather you spend $10 on a scale than on ingredients for a cookie that didn’t work out because you didn’t measure your ingredients properly.

  • Don’t be intimidated by the extra steps of browning the butter and making the caramel. They don’t add a huge amount more time, and you can make the caramel while the brown butter cools!

  • I like to chop my chocolate so that you have both shards and chunks. You can also use a baking bar here and chop it roughly using a sharp knife (Sunspire also does a great one).

  • This recipe does make quite a few cookies (never a bad thing), but if you would like to bake some later, you can roll the dough into balls, place on a lined sheet tray, then freeze until solid before transferring to an airtight bag in the freezer. Add a minute or two onto the bake time to account for the frozen dough.

 

 

Brown Butter Salted Caramel Chocolate Chunk Cookies

- Makes about 30 cookies -

225g unsalted butter, straight from the fridge
200g granulated sugar (for the caramel)
150g muscovado sugar
60g dark brown sugar
100g granulated sugar
2 eggs, at room temperature
1 tsp vanilla bean paste or vanilla extract
330g all-purpose flour
¾ tsp baking powder
¾ tsp baking soda
1 tsp kosher salt
255g (One Bag) Sunspire 44% chocolate chunks
Flaky Sea Salt for Finishing

 

- PROCESS -

Preheat the oven to 350˚f / 180˚c. Line 3-4 baking trays with parchment paper.

Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes. Transfer the brown butter to the bowl of a stand mixer to cool slightly.

While the butter is cooling, make the caramel - place the 200g granulated sugar into a medium saucepan and place over medium heat. Place a silicone mat on a heat resistant surface (I use my counter) or onto a baking tray, and have nearby.

Place the sugar in a medium saucepan, and place over medium heat. Heat the sugar, stirring occasionally with a whisk, until all of the sugar has melted (the sugar will clump as you heat, but continue to stir - it will soon smooth out). Continue to cook the caramel until it is amber in colour and just beginning to smoke slightly. Immediately pour onto the prepared silicone mat, and leave to cool while you prepare the cookie dough.

Place the bowl of the stand mixer with the brown butter onto the mixer, and fit with the paddle attachment. Mix the brown butter, muscovado sugar, dark brown sugar, and second measure of granulated sugar on medium speed until combined. Add the eggs one at a time, followed by the vanilla, then increase the mixer speed to high and beat for 2-3 minutes, until the mixture has lightened in colour and thickened.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer off, add to the mixing bowl, then mix on low until just combined. Remove the bowl from the mixer and finish the incorporation of the dry ingredients by hand if needed - scrape down the bowl and ensure that all the mixture at the bottom of the bowl is fully incorporated.

Roughly chop half of the Sunspire chocolate chunks using a sharp knife to give some variation in chocolate size, and add to the mixing bowl along with the unchopped half. Carefully peel the caramel sheet off the silicone mat, and place onto the chopping board. Using a sharp knife, cut into chunks ½” to ¾” or smaller in size - there will be some small shards, and larger pieces. Use caution as the shards will be sharp. Add the caramel shards to the bowl along with the chocolate, and mix briefly to combine.

Using a two tablespoon scoop, place level scoop fulls of dough onto the prepared baking trays - 8 per tray works well for me, but I like to start with 6 just to make sure there will be enough space. Roll each into a ball and arrange on the trays, leaving ample room for spreading.

Bake the trays one at a time for 11-12 minutes, or until the cookies are puffed up and set around the edges. Remember that they will continue to cook a little once you remove them from the oven. If the cookies have lost their round shape a little in the oven due to the caramel, you can use a round cookie cutter slightly larger than the cookie to nudge it back into a circular shape. Sprinkle each cookie with coarse sea salt, then cool on the tray for 10 minutes before transferring to a wire rack to cool completely.

Repeat the baking process with the remaining cookies. Store leftovers in an airtight container at room temperature.

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Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe. #saltedcaramelcookie #chocolatechunkcookie #brownbutter

Thank you so much to Sunspire and the Feedfeed for sponsoring this post! All opinions are my own.

Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel Cookies


 
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich

There are a few things I am kinda mad I missed out on eating as a kid. It's not that I was deprived - we just do food differently in New Zealand. And Ice Cream Cookie Sandwiches are one of them. The only type we ever had was slabs of vanilla ice cream sandwiched with these bright pink wafers. They simultaneously gave you brain freeze and caused you to choke on wafer crumbs at the same time. So my little mind was blown the first time I tried a proper cookie sandwich at a food market when I first moved to NYC. When I got an ice cream maker last year I knew that cookie sandwiches were going to be fairly high on the list of things to make, and they quickly became my favourite thing to take for a dessert if I'm going somewhere for dinner - you can make the cookies ahead of time, and then either make ice cream or pick some up on the way. They are super easy to put together, and always a huge crowd pleaser. 

One thing I wasn't able to nail with my ice cream maker though, was frozen yogurt (Or frozen yoghurt, we spell it differently in NZ!). I always had issues with it being too icy, or having a weird texture once it was frozen. This year I decided I wasn't going to let it get the better of me, and set out to nail the perfect frozen yogurt cookie sandwich. And I had the best base to start with - Brown Cow Yogurt. Brown Cow Yogurt is delicious and creamy, with this dreamy layer of cream on the surface of the yogurt. It comes in loads of different flavours, and it's creamy texture makes it perfect for the smoothest, tangiest, creamiest frozen yogurt. 

I did a load of research before I started recipe testing, and found a few things that can be done to avoid the dreaded ice, which can ruin the texture of your frozen yogurt. The main one was to strain the yogurt before using, to remove any excess water. I wanted to avoid that step if possible, as I found it made the process more labour intensive and time consuming than it needed to be. After a few tests, I was able to find a workaround which eliminated the straining, while still giving you a creamy end product. I ramped up the fat content of my mixture slightly by adding some mascarpone and a tiny bit of heavy cream. These helped reduce the likelihood of ice forming, but didn't mask the yogurt flavour, and still left a light mouth feel. The addition of sugar and an invert sugar also helped with the final texture. I used golden syrup to help compliment the taste of the cookies, but light corn syrup, honey, or glucose would work well here too. I think that's enough science for now - I promise I did all the testing, so you don't have to! Six batches of frozen yogurt later, and I managed to find a winning ingredient combination. I'm obsessed, and I think you will be too. 

Once I had a base recipe nailed, I experimented with flavouring the yogurt. Brown Cow has some super delicious flavours, which work perfectly for incorporating some flavour into your froyo. I ended up going a little overboard in the best way possible, and ended up making blueberry, raspberry, coffee and vanilla batches to go with my cookies - all each as delicious as each other.

Another thing that is so perfect about this frozen yogurt is that, unlike ice cream, it doesn't require making a custard base. I think that the work involved making an ice cream base is what puts lots of people off. Because there is no straining or cooking involved with this recipe, all you have to do is choose your flavour of yogurt, whisk all the ingredients together, rest the mixture in the fridge for an hour or so, then churn in your pre-frozen ice cream maker, spread into your container of choice, and after a second freeze, it will be perfect for scooping, or for making the best frozen yogurt cookie sandwiches ever. 

Seeing as I had four different flavours of fro-yo in my freezer, I decided to keep things simple-but-a-little-fancy with the cookie. I went with a coffee cake inspired cookie - a brown sugar cookie, loaded up with brown butter streusel, which Kate and I made last year, and is quite possibly one of my favourite things ever. The balls of cookie dough are rolled in the streusel before baking, then given another generous sprinkling just as they are finished baking to ensure maximum cookie to streusel ratio. They are perfect on their own, but become something special when used to sandwich a disc of creamy frozen yogurt. I think I am going to have to keep a stash of these in my freezer for sneaky treats on hot days, all summer. 

A few wee tips:

  • I ended up making four batches of frozen yogurt - the vanilla was made with Brown Cow plain whole milk yogurt, whilst the coffee, blueberry and raspberry flavours were made using several of the smaller flavoured containers of yogurt. I still can't decide which flavour is my favorite!
  • I added a little freeze dried fruit powder in the raspberry and blueberry flavours, and a little espresso powder in the coffee, just to help enhance colour. It is totally an optional step! 
  • I included ingredients for all four flavours (the method for each is essentially the same), but you only need one quantity of frozen yogurt for this recipe. 
  • Note that I made a double batch of cookies so I could show off all of the flavours - the final recipe makes about 10 large ice cream sandwiches. 
  • Feel free to scale these down, as they are fairly large. Just adjust the size of your cookies, bearing in mind they may need a little less baking time, then cut smaller discs of yogurt using a smaller cookie cutter. 
  • A cookie scoop will be your friend here! I used a 2 Tbsp one. 
  • I prefer to cut discs of yogurt because it can be a little tricky to scoop. If you would like the discs to be thinner, freeze the yogurt in a larger tray. If you would like to scoop the yogurt rather than the discs, freeze it in a loaf pan. 
  • Don't forget to freeze the bowl of your ice cream maker! 
 

 

Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel Cookies 

- Makes about 10 large cookie Sandwiches -

Note: I have included four different flavours of fro-yo in this just to provide variety and options. The recipe only requires one batch - so pick your flavour from the options below! 

Frozen Yogurt

Vanilla Frozen Yogurt
One 907g Container (32oz) Brown Cow Plain Whole Milk Yogurt
115g (1/2 cup) Mascarpone
60g (1/4 cup) heavy Cream
135g (2/3 cup) sugar
20g (1 Tbsp) Golden Syrup or corn syrup
pinch salt

Blueberry Frozen Yogurt
900g (Six 150g tubs) Brown Cow Blueberry Yogurt
115g (1/2 cup) Mascarpone
60g (1/4 cup) heavy Cream
135g (2/3 cup) sugar
20g (1 Tbsp) Golden Syrup or corn syrup
pinch salt
2 Tbsp Freeze Dried Blueberry Powder (optional)

Raspberry Frozen Yogurt
900g (Six 150g tubs) Brown Cow Raspberry Yogurt
115g (1/2 cup) Mascarpone
60g (1/4 cup) heavy Cream
135g (2/3 cup) sugar
20g (1 Tbsp) Golden Syrup or corn syrup
pinch salt
2 Tbsp Freeze Dried Raspberry Powder (optional)

Coffee Frozen Yogurt
900g (Six 150g tubs) Brown Cow Coffee Yogurt
115g (1/2 cup) Mascarpone
60g (1/4 cup) heavy Cream
135g (2/3 cup) sugar
20g (1 Tbsp) Golden Syrup or corn syrup
pinch salt
2 Tbsp Espresso powder or instant coffee, dissolved in the heavy cream

Brown Butter Streusel Cookies

For the Streusel:
155g unsalted butter, cubed
200g Dark Brown Sugar
1 tsp salt
1 1/2 tsp vanilla bean paste
230g all-purpose flour

For the Cookies: 
230g (2 sticks) unsalted butter, at room temperature
300g Dark Brown Sugar
1 egg, at room temperature
1 tsp vanilla bean paste
300g (2 cups) all-purpose flour
1/2 tsp baking soda
1 tsp salt
 

- PROCESS -

FROZEN YOGURT

In a medium bowl, combine all the ingredients, and whisk well to combine. Cover bowl with plastic wrap and rest in the fridge for at least an hour. 

Mix again well, and churn in your ice cream maker according to manufacturer's instructions. While the yogurt churns, line a Quarter sheet pan (9" x 13") with wax paper, and place in the freezer until ready to use. Spread the churned yogurt into the lined sheet pan using a spoon or an offset spatula. Press a piece of wax paper onto the surface of the yogurt, and freeze for at least 4 hours, or preferably overnight. 

BROWN BUTTER STREUSEL COOKIES

Preheat the oven to 350˚f / 180˚c. Line three baking sheets with parchment paper. 

To make the streusel, place the butter in a small pan, and place on the stove over medium heat. Heat, stirring occasionally, until the butter has melted. Continue to cook, until the butter begins to foam, smells nutty, and goes a deep golden brown colour. Remove from the heat and place in a medium heatproof bowl. Add the remaining ingredients, and mix well to combine. Using your hands, break up any large lumps. Set aside while you prepare the cookies. 

To make the cookies, cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, approximately 5 minutes. Add the egg and vanilla and mix well. Sift together the flour, baking soda and salt, and add to the mixer, mixing on low until combined. Scrape down the bowl to ensure the ingredients are evenly incorporated. 

Using a 2 Tbsp Scoop, scoop out balls of cookie mixture - I had 8 per tray, and worked with one tray at a time, scooping the next while the first was baking. Place in the freezer for 5 minutes to firm up slightly. Remove the tray from the freezer. Roll the dough into balls, and coat each one lightly with streusel, pressing down lightly to help adhere. Do not worry if it seems like there isn't enough - more is added during baking. Arrange evenly on the baking sheet, leaving room for spreading. If you are worried about your cookies holding hands in the oven, you can bake 6 per tray. 

Bake the cookies for 12-13 minutes. After 10 minutes of baking, open the oven, and sprinkle the tops of the cookies generously with extra streusel. Remove from the oven, and allow to cool on the baking sheet for 15 mins before transferring to a cooling rack and allowing to cool completely. 

Repeat the baking process with the remaining cookies. 

ASSEMBLY

Match up the cookies into pairs the same size. Remove the frozen yogurt from the freezer, and peel off the top piece of wax paper. Using a cookie cutter the same size as your cookies, dip the cutter in water and cut out discs of frozen yogurt. Sandwich between two cookies. Repeat until the remaining yogurt has been used up - you can mix and match pieces of yogurt to create a full circle to get a few extra, or you can use an ice cream scoop to scoop the leftover ice cream. Place on a parchment paper lined baking sheet, and transfer to the freezer to harden slightly. Store leftover cookie sandwiches in an airtight bag in the freezer. 

 

Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich

Thank you so much to The Feedfeed and Brown Cow Yogurt for Sponsoring this post. As always, all opinions are my own. Thank you for supporting the companies who help support my blog!