Crème Fraîche Chocolate Chunk Cookies Recipe | Displaced Housewife

Crème Fraîche Chocolate Chunk Cookies

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
Author: 
Recipe type: Cookies
Cuisine: Dessert
Serves: 24 huge cookies
 
These Crème Fraîche Chocolate Chunk Cookies have excellent texture, nice chew (helllloo melted butter + bread flour) and a gorgeous appearance.
Ingredients
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar, packed
  • 1 cup unsalted butter, cut into 16 chunks
  • ⅓ cup crème fraîche
  • 3 tablespoons milk (I like 2% but use what you have)
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 2¾ cups all-purpose flour
  • ½ cup bread flour
  • 1½ teaspoons baking soda
  • 1 ½ teaspoons sea salt
  • 3 cups Sunspire semi-sweet chunks
  • Sea salt flakes for the tops, optional
Instructions
  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.

 

23 Comments

  • Em 2018/12/30 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 2018/12/31 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 2018/12/31 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 2018/12/31 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
  • K 2018/12/10 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 2018/12/11 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 2018/12/09 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 2018/12/11 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 2018/11/28 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 2018/11/29 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 2018/11/30 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 2018/12/31 at 5:11 AM

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

          Reply
  • Lore 2018/11/21 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 2018/11/21 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 2018/11/21 at 12:05 AM

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

    Reply
    • Rebecca Firth 2018/11/21 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 2018/11/14 at 6:37 AM

    Such perfect cookies, I love the crème frâiche!

    Reply
    • Rebecca Firth 2018/11/14 at 5:47 PM

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

      Reply
  • Mary Ann | The Beach House Kitchen 2018/11/14 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 2018/11/14 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 2018/11/13 at 9:52 PM

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

    Reply
  • Shari Nielsen 2018/11/13 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 2018/11/14 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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