recipe

December 7, 2023

3 Cookies with Sarah Keiffer on Taste Buds with Stephanie

Sarah Keiffer is the cookie queen. It all started with her Cookbook, “The Vanilla Bean Blog” and then “100 Cookies,” where she introduced us to pan banging of chocolate chip cookies (to be fair, Sarah credits Dorie Greenspan with the technique, but I learned about it from her). From there, Sarah’s TheVanillaBeanBlog.com has exploded. She has 268K followers on Instagram @Sarah_Keiffer and has released three more cookbooks, including her latest “100 Morning Bakes.”

We had the pleasure of filming a “Taste Buds With Stephanie” Cookie episode with her. She shared two cookie recipes with us that make 3 cookies.

Chocolate Chip

Double Chocolate Mint

and we mixed them together for the Minty Double Chocolate Chocolate  Chip Cookie.

Sara Keiffer's Minty Double Chocolate Chocolate Chip Cookie

Sara Keiffer's Minty Double Chocolate Chocolate Chip Cookie

Yield: 2 dozen

This Cookie combination was featured on "Taste Buds With Stephanie" and is Sara Keiffer's recipe from her The Vanilla Bean Blog. Get Sara's Cookie Books "100 Cookies" and "Baking for the Holidays" for more amazing cookie recipes

Ingredients

Chocolate Chip Dough

  • 9 tablespoons [126 g] unsalted butter, melted and cooled slightly
  • 3/4 cup [150 g] granulated sugar
  • 3/4 cup [150 g] brown sugar
  • 3/4 teaspoon fine salt
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups [284 g] all-purpose flour
  • 7 oz [200 g] semi-sweet or bittersweet chocolate, chopped
  • Flaky salt, for sprinkling, optional

Double Chocolate Mint Dough

  • 9 tablespoons [126 g] unsalted butter, melted and cooled slightly
  • 3/4 cup [150 g] granulated sugar
  • 3/4 cup [150 g] brown sugar
  • 1/2 cup [50 g] Dutch-process cocoa powder
  • 3/4 teaspoon fine salt
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon mint extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cup [213 g] all-purpose flour
  • 7 oz [200 g] semi-sweet or bittersweet chocolate, chopped
  • Flaky salt, for sprinkling, optional

Instructions

Baking Instructions are available at Sarah Keiffer's website TheVanillaBeanBlog.com

 

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