Crème Fraîche Chocolate Chunk Cookies

These Crème Fraîche Chocolate Chunk Cookies have excellent texture, nice chew (helllloo melted butter + bread flour) and a gorgeous appearance.
Crème Fraîche Chocolate Chunk Cookies Recipe | Displaced Housewife

Aren’t you sick of cookies?!? It’s a question I get asked a lot since The Cookie Book came out and the answer is nope, not even a little bit. If you had witnessed how many cookies I consumed while testing this recipe, you would already know the answer to this question. I couldn’t stop. This is a really good cookie. It’s the second cookie I’ve created since the book released that I wish was actually in said book. It has excellent texture (thank you crème fraîche), nice chew (helllloo melted butter + bread flour) and a gorgeous appearance that is equal parts blondie sheen and dessert terrain. I don’t know where that last descriptor came from, but we’re going with it.

I am super excited to partnered with SunSpire + feedfeed to create these crème fraîche chocolate chunk cookies for you. I wanted to create a cookie that would truly showcase their delicious chocolate, which for those of you new to SunSpire is non-GMO and fair trade AND organic making these truly a guilt-free pleasure.

Before We Get Started

  • Melting Your Liquids. Melted butter results in a chewier cookie, so I decided to melt all of the wet ingredients, à la brownies or blondies to additionally give some of that blondie/brownie sheen to the cookie. PLUS, several times when I made these I folded the chocolate in while the dough was still warm and it created a marbled effect, which was really pretty. Try it.
  • Crème Fraîche. This gives the cookie some moisture, as well as a wee bit of a cake-like texture. However, I worked really hard for it to be not too thick and cake-y, so it still has some nice crunch around the exterior. I tested the cookie with sour cream as well, so feel free to sub that in a pinch.
  • Milk. I used 2%. The milk adds additional protein to the cookie (structure), but the extra moisture also makes the dough a little looser, so it spreads nicely while baking.
  • Bread Flour. I couldn’t make a cookie without it. Chew is important to me and this cookie will not disappoint in that department. If you choose to use 100% all-purpose flour (which you can), you will lose out on some of that chew and the resulting cookie will be flatter + crispier.
  • Chocolate Chunks. I chose the gorgeous SunSpire Semi-Sweet Chocolate Chunks for this…I like chunks in my cookies and so that’s that. They also have some bittersweet numbers that were speaking to me as well…feel free to sub in those if you’re feeling it.
  • Warm Dough. After you add the dry ingredients to the wet, let the dough sit at room temperature for about 10 minutes, this will give it enough time so that it won’t melt the chocolate immediately. Carefully fold in the chocolate and you’ll notice it starts to leave melty tracks in the dough. If you like the marbled look, fold the dough several more times to emphasize the effect.
  • Bake Immediately. If you want to bake the cookies immediately, you’ll need a 4-tablespoon cookie scoop or measuring cup and plop the dough onto the prepared baking sheet. Nudge it into a sphere and then shove the baking sheet in the freezer or fridge for 5-10 minutes. Take it directly from the freezer/fridge to the oven and bake away my friend. Working with the dough at this stage is tricky as it’s quite soft and sticky…don’t even think about trying to roll it into a ball using your hands. You got this.
  • Or Wait… Don’t want to mess with loose dough? That’s fine! Press some plastic wrap over the surface of your dough (leave it in the mixing bowl) and stash it in the fridge for an hour or two or up to several days. Your cookie will be puffier than if they’d been baked right away as the flour will have absorbed some of that moisture, but it will be no less fabulous.

Let’s bake some show-stopper cookies, shall we?

Crème Fraîche Chocolate Chunk Cookies Recipe | Displaced Housewife

Crème Fraîche Chocolate Chunk Cookies Recipe | Displaced Housewife

Crème Fraîche Chocolate Chunk Cookies Recipe | Displaced Housewife

Crème Fraîche Chocolate Chunk Cookies

MAKES 24 HUGE COOKIES

  • 1 ½ cups granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 cup unsalted butter, cut into 16 chunks
  • 1/3 cup crème fraîche
  • 3 tablespoons milk (I like 2% but use what you have)
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1/2 cup bread flour
  • 1 1/2 teaspoons baking soda
  • 1 ½ teaspoons sea salt
  • 3 cups Sunspire semi-sweet chunks
  • Sea salt flakes for the tops, optional

  1. Preheat your oven to 350°F and line several baking sheets with parchment paper.
  2. In a large, heat-safe bowl add the granulated sugar, brown sugar, butter and crème fraîche and set over a medium saucepan of simmering water. Stir frequently until melted and smooth. Take the bowl off of the heat and whisk in the eggs, one at a time not adding the next until the first is completely blended. Continue to whisk the mixture until it’s thick and frothy for about 2 minutes more. Whisk in the milk and vanilla until fully incorporated.
  3. In a medium bowl whisk together the all-purpose flour, bread flour, 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. With the dough still warm, add the chocolate chunks to the dough and mix until evenly distributed throughout. If you want a marbled effect, give the dough several more folds until you see streaks of melted chocolate. At this point you can either bake the cookies immediately or stash the dough in the fridge until it’s firmed up a bit. If later, press some plastic wrap over the surface of the dough and stash in the fridge. If using immediately, fill a ¼ cup cookie scoop or measuring cup with the dough and plop it on the prepared baking sheet, nudging it into a sphere and allowing about 3 1⁄2 inches of space between the dough to allow for spread. Sprinkle each with a pinch of sea salt flakes, if using.
  4. Bake one sheet at a time in the center of the oven for about 12 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.

This post was done in collaboration with SunSpire Chocolate + the feedfeed. A big thank you to them + you for supporting the brands I work with!!! xoxo

Crème Fraîche Chocolate Chunk Cookies

These Crème Fraîche Chocolate Chunk Cookies have excellent texture, nice chew (helllloo melted butter + bread flour) and a gorgeous appearance.
4 from 3 reviews
Print Save Rate
Course: Cookies!
Cuisine: Dessert
Servings: 24 huge cookies

Ingredients

  • 1 ½ cups granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 cup unsalted butter cut into 16 chunks
  • 1/3 cup crème fraîche
  • 3 tablespoons milk I like 2% but use what you have
  • 2 large eggs room temperature
  • 1 tablespoon pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1/2 cup bread flour
  • 1 1/2 teaspoons baking soda
  • 1 ½ teaspoons sea salt
  • 3 cups Sunspire semi-sweet chunks
  • Sea salt flakes for the tops optional

Instructions

  • Preheat your oven to 350°F and line several baking sheets with parchment paper.
  • In a large, heat-safe bowl add the granulated sugar, brown sugar, butter and crème fraîche and set over a medium saucepan of simmering water. Stir frequently until melted and smooth. Take the bowl off of the heat and whisk in the eggs, one at a time not adding the next until the first is completely blended. Continue to whisk the mixture until it’s thick and frothy for about 2 minutes more. Whisk in the milk and vanilla until fully incorporated.
  • In a medium bowl whisk together the all-purpose flour, bread flour, 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. With the dough still warm, add the chocolate chunks to the dough and mix until evenly distributed throughout. If you want a marbled effect, give the dough several more folds until you see streaks of melted chocolate. At this point you can either bake the cookies immediately or stash the dough in the fridge until it’s firmed up a bit. If later, press some plastic wrap over the surface of the dough and stash in the fridge. If using immediately, fill a ¼ cup cookie scoop or measuring cup with the dough and plop it on the prepared baking sheet, nudging it into a sphere and allowing about 3 1⁄2 inches of space between the dough 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 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.
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

 

34 Comments

  • Jackie September 13, 2021 at 11:47 PM

    Hi
    Can I add Walnuts to this recipe, ifso, how much? Also what method do you use to measure your flour.

    Reply
    • Rebecca Firth September 14, 2021 at 8:04 AM

      Hi Jackie! Yes, you could add walnuts…I would probably add 1/2 cup of chopped walnuts…3/4 cup max (sorry, I don’t have the weights handy).

      If you’re using cups to measure flour, you can spoon the flour into the cup and then level with a knife. The lazy method: fluff fluff fluff the flour and then scoop and level. This latter method you run the risk of too much flour.

      Please let me know if you have any other questions! xox

      Reply
  • Misty August 14, 2020 at 7:47 PM

    I was just wondering how you got your scraggly cookie look like the ones in the photos? Mine came out much more smooth looking and dome-like. Also when I bake them the edges spread but the center still holds a mound shape. Any suggestions on how to get it flatter while baking? Am I supposed to flatten it? Also I bake them from frozen since I made the dough ahead of time should I be waiting a certain amount of time for them to defrost before baking?

    Thanks for this recipe and giving me a way to use up our leftover crème frâiche! :)

    Reply
  • Carla June 30, 2020 at 4:43 PM

    Hi, Rebecca! Can I substitute yogurt for créme fraîche? Loving The Cookie Book. Thank you for sharing your superb recipes.

    Reply
    • Rebecca Firth July 11, 2020 at 2:12 PM

      Hi Carla!
      If it’s a thick yogurt (like a full-fat Greek yogurt), than I would say yes. I wouldn’t use a nonfat/lowfat regular yogurt…I think you’d be missing out on, well, fat :) and the delicious yogurt tang that would be similar to crème fraîche. Happy baking!!!
      xoxo

      Reply
      • Carla February 22, 2021 at 5:50 AM

        Hi Rebecca,
        Made this last Saturday. And I must say it’s the best cookie I’ve ever made and tasted. Made it with sour cream, though. But still, it taste SO GOOD! Probably my go to cookie recipe from now on. I was just wondering do you have this recipe in metric/weight conversion? Thank you!
        Carla

        Reply
        • Rebecca Firth February 24, 2021 at 3:31 PM

          Hi Carla, I don’t for this cookie—my apologies!! I just put it on my to-do list. For reference though, 1 cup of flour = 135 g for my recipes; granulated sugar 1 cup = 200 g…

          Let me know if there is any particular weight that you’re curious about and I’ll get it to you…the weight of my flour is the only non-standard metric conversion that I can think of off the top of my head. I weigh flour heavier than many online sites (because in my experience that’s how people measure their flour). ♥️

          I will work on getting more recipes converted this spring!! xox

          Reply
  • Lauren Jones April 29, 2020 at 7:10 PM

    5 stars
    I just made these today and WOW! Thank you for this delicious recipe. I am pretty sure this is the best cookie dough out there. My family is in heaven.

    Reply
  • Gina March 8, 2020 at 11:58 PM

    Made these last night. Subbed sour cream for the creme fraiche. They came it fantastic! They first pan literally did not make it to the cooling rack. And they look gorgeous! I was so excited! The only problem my daughter had was we didn’t have ice cream to go with them. Hubs didn’t care about not having ice cream. I think he crushed 5-6 cookies. I personally like chewy cookies so I was skeptical, but they are the perfect balance of chewy and cakey. I might sub out more brown sugar next time though (personal preference). They’re definitely the new favorite chocolate chip cookie in my house.

    Reply
  • Em December 30, 2018 at 11:05 PM

    I was really dissapointed by this recipe. I followed everything to the letter and had high hopes – the inclusion of creme fraiche sounded delicious. My cookies come out spongey, without a shiny/crackly top and an acrid/salty taste. There is a lot of sugar in the recipe and, I think, not enough butter or flour to achieve the right balance needed for a good cookie. I still have quite a few unbaked cookies in the fridge, and I’m hoping they might improve with an overnight rest!

    Reply
    • Rebecca Firth December 31, 2018 at 5:17 AM

      Hi Em! I’m sorry you didn’t care for them!! The amount of sugar and butter in the cookie is in pretty standard cookie quantities—more than two sticks of butter (8 ounces) would be too much. The cookies aren’t spongy or acrid, so I’m at a loss as to what went wrong. Wish I could be of more help!
      Best wishes,
      R xo

      Reply
      • em December 31, 2018 at 3:21 PM

        Hi Rebecca

        Thank you for your reply. I am gutted they didn’t work out as I was so excited about this recipe! I am in the UK and although I used the cup measures, maybe the difference in ingredients caused the cookies to come out as they did. I’m going to bake a couple of the refrigerated ones tonight, i think those ones may bake up better!

        Reply
        • Rebecca Firth December 31, 2018 at 5:33 PM

          Of course!!! I would love to figure it out as well…was your Crème Fraîche watery at all? I was actually going to try and sneak in a batch this morning to see if I could uncover what went wrong…I will report back here with any tips if I get to it. Let me know how the refrigerated ones turn out, ok?!!! xox

          Reply
        • Lizz May 8, 2021 at 10:28 AM

          2 stars
          I’m in the UK too and these were a big disappointment – maybe it’s something to do with the ingredients here? The ingredients may not be the same as in the US. I only added 1/2 teaspoon of salt- since the raising agents already contain salt and I don’t like a sweet/ salt combination (e.g. salted caramel). They came out exactly as you describe above – dome like and spongey. They were like flat cakes and totally lacking in any kind of flavour. I’m an experienced baker and I only use top quality ingredients – like butter, full fat milk and creme fraiche (no diet measures here). I have a full set of American cups, since my husband grew up there and so I can’t see what to blame other than the ingredients. The baking time seemed too long as well. I wouldn’t use this recipe again. I came across it when searching for a way to use up creme fraiche.

          Reply
          • Rebecca Firth May 12, 2021 at 10:57 AM

            Hi Liz, thanks for your comment. I’m sorry that these didn’t turn out as expected. Since you’re both from the UK I’m thinking it might be an ingredient discrepancy. Wishing you well. xx

  • K December 10, 2018 at 7:37 PM

    I’m about to attempt this while we’re snowed in. Alas, I have barely a cup of granulated sugar left, a cup of light brown sugar and a whole bag of dark brown sugar. Is there any way I can jiggle the measurements of the sugars so they taste as good?

    Reply
    • Rebecca Firth December 11, 2018 at 4:26 AM

      Yes, you can!! Add more brown sugar to make up for what you don’t have in granulated sugar and you’ll be fine. I hope you have/had a fun snow day!!! xoxo

      Reply
  • Janet December 9, 2018 at 11:15 PM

    Made these today, followed directions exactly. Chilled cookies on sheet in freezer, etc. They look nothing like the pics…I didn’t swirl the batter around enough for the chocolate chunks to melt, and the cookies are all about 4” across and flat. They do taste good, though!

    Reply
    • Rebecca Firth December 11, 2018 at 4:25 AM

      Hey Janet!! I’m glad you like the way they taste! They are a pretty flat, wide cookie, so it sounds like you got it right. xoxo

      Reply
  • Tom November 28, 2018 at 5:46 PM

    Oh my, I need a lifeline! These taste soooo great, but I need a little more body to them. Skinny cookies are not as much fun! My dough is initially very loose…almost like pancake batter! No way i could make a cookie right away from this. Couple hours in the fridge helped, but still end up flat. No measurement mistakes (same result twice). I was thinking an additional 1/4 cup cake flour + overnight in fridge? How should I adjust? Heeeelllllpppp! I feel like I’m so close to the perfect cookie but I’m missing a technique or something… Taste is so delish.

    Reply
    • Rebecca Firth November 29, 2018 at 6:36 PM

      Hi Tom! Hmmm…I have no idea why the dough would be that loose…it is a loose batter as I say in the notes. So you have to use a scoop or measuring cup if you make them right away. But the dough should firm up in the fridge. The only thing I can think of is that maybe your créme fraîche is waterier than mine? Maybe if you try draining it?

      Reply
      • Tom November 30, 2018 at 6:09 PM

        Back on track! Played a bit with this and I’m super happy with the results (although still not as beautiful as yours). Interestingly, a silicone baking mat made the cookies stand up a bit more than regular parchment.

        With two boys in the house these cookies just evaporate – even my “pancake” versions. Just insanely good! Thanks for your help!

        Reply
        • Rebecca Firth December 31, 2018 at 5:11 AM

          I’m so glad to hear this and I bet they look gorgeous!!! ♥️

          Reply
  • Lore November 21, 2018 at 8:29 AM

    Hi! I finally got my Cookie Book last week and have LOVED it so far. One doubt: I am not American and I live in Europe, so measurements can be tricky and have been for all my baking life (I am a perfectionist) because there are always variations (few grams! but still). For example in this recipe: how many grams go in 1 cup of butter? Do you have a “Displaced Housewife conversion table” I can refer to? Thanks so much for your amazing recipes!!

    Reply
    • Rebecca Firth November 21, 2018 at 2:17 PM

      Hi Lore! I’m so glad that you love it!! You should be all good with measurements and The Cookie Book as it has weights as well as cups/spoons listed. My website hasn’t evolved that far, but I will get there soon! I should post a conversion…for now, 1 cup of butter equals 226 grams. If you email me, I can send you my conversions. Happy baking and thank you so much for baking from my recipes!!! xoxo

      Reply
  • jim gleason November 21, 2018 at 12:05 AM

    it says to use bread flour, then in the recipe it says all purpose flour? which one?

    Reply
    • Rebecca Firth November 21, 2018 at 1:34 AM

      Hi Jim! If you look, it mentions both flours. You use a combination of all-purpose flour and bread flour. Have fun! xx

      Reply
  • Laura | Tutti Dolci November 14, 2018 at 6:37 AM

    Such perfect cookies, I love the crème frâiche!

    Reply
    • Rebecca Firth November 14, 2018 at 5:47 PM

      Thanks Laura!!! These were so fun to play around with and test!!! xoxo

      Reply
  • Mary Ann | The Beach House Kitchen November 14, 2018 at 1:12 AM

    I can’t wait to try these Rebecca! Bet I’ve put on 5 lbs. since your book came out! Thank God it’s stretchy pants season!

    Reply
    • Rebecca Firth November 14, 2018 at 4:50 PM

      You’re funny — I doubt that Mary Ann!!!! But yes, CHEERS to stretchy pant season!!! I think you will love these!!! xoxo

      Reply
  • Shari Nielsen November 13, 2018 at 9:52 PM

    Sorry, You MENTIONED a Blondie like shine…….stupid auto correct!

    Reply
  • Shari Nielsen November 13, 2018 at 9:50 PM

    You ,entitled a Blondie like shine to the cookies, and I’m a sucker for shiny baked goods! Dothey still have a shine if you refrigerate the dough?

    Reply
    • Rebecca Firth November 14, 2018 at 4:49 PM

      Hi Shari!!! I love shiny baked goods too! The shine does diminish a bit with refrigeration..but I still think the crème frâiche lends a bit of a sheen to them!!! I hope you love them! xoxo

      Reply

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