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For years I have been baking the most delicious homemade chocolate chip cookies with this easy recipe. With all of my baking tips in this chocolate chip cookie recipe, you can bake them at home too!

Chocolate chip cookies recipe

This recipe is my basic recipe for chocolate chip cookies. I have made all kinds of variations on this recipe, but a good starter recipe is essential. To be honest, this is also the cookie recipe I make the most.

I like to tell you more about this recipe, the ingredients and of course I also give baking tips and answer frequently asked questions about these chocolate chip cookies.

Chocolate chip cookie ingredients

My recipe for homemade chocolate chip cookies contains 8 ingredients. If you’re lucky, you’ll have all the ingrediënts in stock and can bake these cookies right away.

• Butter. I like to use unsalted butter.
• Brown sugar. This variety of sugar give the cookies the best taste and structure.
• Egg. I like to use a medium egg, which weighs 50 grams.
• Vanilla extract. Use homemade vanilla extract or store bought. You can even replace it with vanilla sugar or a vanilla bean.
• Flour. For almost every recipe, I use all purpose flour.
• Salt. A small pinch is enough.
• Baking soda. This gives the cookies their chewy texture.
• Chocolate chips. I mean, what would a chocolate chip cookie be without chocolate chips? Use a flavor you like most. I mostly use dark and/or milk chocolate chips.

Perfectly round cookies

To get your cookies perfectly round, use a round cutter immediately after they come out of the oven. I always use a large cutter from this set of round metal cutters. You put the cutter around the cookie and spin it around so the cookies get a nice round shape.

More chocolate chip recipes

If you love chocolate chip cookies, I’m sure that you want to try these recipes with chocolate chips too!

• Healthy whole wheat chocolate chip muffins
• Chocolate chip madeleines
• Coffee chocolate chip cookies

Print Recipe

4.53 from 94 votes

Chocolate chip cookies recipe

Make your own homemade chocolate chip cookies with this easy recipe. I'll tell you how to make it!

Prep Time10 minutes mins

Cook Time12 minutes mins

Total Time22 minutes mins

Servings: 16 cookies

Ingredients

• 100 grams of unsalted butter
• 150 grams of brown sugar
• 1 egg
• 1 tsp vanilla extract
• 200 grams of all purpose flour
• pinch of salt
• 1 tsp baking soda
• 100 grams of chocolate chips
• extra chocolate chips for decoration

Metric – US Customary

Instructions

• Add butter and brown sugar in a bowl and mix a few minutes until creamy. Add the egg and vanilla extract and mix until incorporated.
• Add flour, salt and baking soda and turn off the mixer once the flour is incorporated. Mix the chocolate chips into the dough.
• Let the dough rest in the refrigerator for at least 1 hour (but preferably overnight), then divide the dough into 16 equal pieces.
• Roll balls of the pieces of dough and place them on the baking sheet, allow sufficient space between the cookies. I usually need 2-3 baking sheets to bake all the cookies. Press some extra pieces of chocolate in the dough (see the baking tip for two possible ways).
• Bake in a preheated oven at 170 °C/340 °F (conventional oven) for 12-14 minutes until golden brown. The cookies will be slightly soft after baking. Let them cool on the baking sheet for a few minutes, then move them to a wire rack where they can cool completely.

For years I have been baking the most delicious homemade chocolate chip cookies with this easy recipe. With all of my baking tips in this chocolate chip cookie recipe, you can bake them at home too!

Chocolate chip cookies recipe

This recipe is my basic recipe for chocolate chip cookies. I have made all kinds of variations on this recipe, but a good starter recipe is essential. To be honest, this is also the cookie recipe I make the most.

I like to tell you more about this recipe, the ingredients and of course I also give baking tips and answer frequently asked questions about these chocolate chip cookies.

Chocolate chip cookie ingredients

My recipe for homemade chocolate chip cookies contains 8 ingredients. If you’re lucky, you’ll have all the ingrediënts in stock and can bake these cookies right away.

• Butter. I like to use unsalted butter.
• Brown sugar. This variety of sugar give the cookies the best taste and structure.
• Egg. I like to use a medium egg, which weighs 50 grams.
• Vanilla extract. Use homemade vanilla extract or store bought. You can even replace it with vanilla sugar or a vanilla bean.
• Flour. For almost every recipe, I use all purpose flour.
• Salt. A small pinch is enough.
• Baking soda. This gives the cookies their chewy texture.
• Chocolate chips. I mean, what would a chocolate chip cookie be without chocolate chips? Use a flavor you like most. I mostly use dark and/or milk chocolate chips.

Perfectly round cookies

To get your cookies perfectly round, use a round cutter immediately after they come out of the oven. I always use a large cutter from this set of round metal cutters. You put the cutter around the cookie and spin it around so the cookies get a nice round shape.

More chocolate chip recipes

If you love chocolate chip cookies, I’m sure that you want to try these recipes with chocolate chips too!

• Healthy whole wheat chocolate chip muffins
• Chocolate chip madeleines
• Coffee chocolate chip cookies

Print Recipe

4.53 from 94 votes

Chocolate chip cookies recipe

Make your own homemade chocolate chip cookies with this easy recipe. I'll tell you how to make it!

Prep Time10 minutes mins

Cook Time12 minutes mins

Total Time22 minutes mins

Servings: 16 cookies

Ingredients

• 100 grams of unsalted butter
• 150 grams of brown sugar
• 1 egg
• 1 tsp vanilla extract
• 200 grams of all purpose flour
• pinch of salt
• 1 tsp baking soda
• 100 grams of chocolate chips
• extra chocolate chips for decoration

Metric – US Customary

Instructions

• Add butter and brown sugar in a bowl and mix a few minutes until creamy. Add the egg and vanilla extract and mix until incorporated.
• Add flour, salt and baking soda and turn off the mixer once the flour is incorporated. Mix the chocolate chips into the dough.
• Let the dough rest in the refrigerator for at least 1 hour (but preferably overnight), then divide the dough into 16 equal pieces.
• Roll balls of the pieces of dough and place them on the baking sheet, allow sufficient space between the cookies. I usually need 2-3 baking sheets to bake all the cookies. Press some extra pieces of chocolate in the dough (see the baking tip for two possible ways).
• Bake in a preheated oven at 170 °C/340 °F (conventional oven) for 12-14 minutes until golden brown. The cookies will be slightly soft after baking. Let them cool on the baking sheet for a few minutes, then move them to a wire rack where they can cool completely.

Making homemade tortilla chips is so easy and incredibly delicious! You only need 3 ingredients and they are easy to make. They are delicious on their own, but you can certainly vary them or serve with your favorite dips.

Making easy tortilla chips

With this tortilla chips recipe, you can make your own delicious tortilla chips in no time. The easiest way is to use store-bought corn tortillas or flour tortillas and then make chips out of them, but you can also make your own tortilla wraps first and then make chips out of them.

I have to admit that I don’t always make my own tortillas, but when I do, I always make sure that I “accidentally” make a little too much so that I can make delicious tortilla chips out of them.

Tortilla chips from the oven

Making your own (tortilla) chips doesn’t have to be complicated. Besides the few ingredients, there are only a few steps to take. In just a few minutes, you can have your tortilla triangles ready to pop in the oven. In fifteen minutes your own freshly made chips will be ready!

With this recipe you can make natural tortilla chips, but of course you can also add flavorings (like taco seasoning, chili powder or another seasoning blend) or make a dish with them.

Of course, you will want to serve a nice dip with your homemade chips. A classic is a cheesy dip or buffalo chicken dip. My favorites are guacamole and tomato salsa. Of course you can also use store-bought chips, but making your own is quite fun and easy to do. And tastier too.

How to make fried tortilla chips

Now when you have your wraps or tortillas you can use something like a pizza cutter to make tortilla wedges. I usually cut tortillas in 8 wedges but it also depends on the size.

Make a mixture of sea salt, pepper and a little oil and using a pastry brush you can brush the chip on both sides. Now taking a large baking sheet (or use two large baking sheets) you spread them in a single layer. That’s important as otherwise they will not crisp up.

Making nachos

If you really want to make it a party, you can make a nacho casserole (nachos todos!) with your own tortilla chips. These oven nachos are simple but fantastic.

Because even plain or seasoned to your liking, these tortilla chips are already great. It is a delicious snack and so simple. The important thing is not to overcook them. I did that the first time I made them myself and I can tell you that they didn’t taste as good burnt 😉 .

I’m curious how you think they taste, whether you use them plain or make another dish with them? Be sure to let me know, I really like to hear that!

Chocolate chip cookies are not only a delicious twist on the classic cut out sugar cookie, but they can also be beautifully decorated or filled. I’m going to tell you all about them today.

Cut out sugar cookies with chocolate chips

Making chocolate chip cookies is very easy. I combined the basic recipe for vanilla sugar cookies with chocolate chips. It’s that easy! To be honest, several batches went into the oven until I got the right ratio. Of course, you want to taste just the right amount of chocolate in your cookies.

So what do these chocolate chip sugar cookies taste like? Kind of like very crunchy chocolate chip cookies, actually. Delicious! Of course, an official chocolate chip cookie is supposed to be soft and a little crunchy around the edges. If this is what you are after, then you should definitely start with my chocolate chip cookie recipe, and save these chocolate chip sugar cookies for later.

Chocolate chips or finely chopped chocolate?

You can choose to mix mini chocolate chips into your cookie dough, but I found it worked just as well to use a bar of chocolate and chop it finely. The pieces of chocolate in your cookies will be different sizes, but I didn’t find that to be a problem.

Cookie cutters for cut out cookies

The great thing about baking sugar cookies is that they hold their shape in the oven. The dough is perfect for using a cookie cutter to cut into all sorts of pretty shapes and baking the cookies on a baking sheet.

For this recipe, I used a relatively small heart-shaped cookie cutter. But pick a shape (or several!) that you like, and keep in mind that it’s helpful to bake cookies of the same size on each baking sheet. That way, the cookies will bake and brown evenly.

My cookie cutter collection is already huge, but you can find lots of cute sugar cookie cutters here. Personally, I love having the 12-piece round cookie cutter set around the house. They come in handy for many recipes.

Decorating sugar cookies with chocolate chips

Because sugar cookies hold their shape so well, they are great for decorating with a glaze or royal icing after baking.

Another fun idea is to melt chocolate and put it in a piping bag. Then decorate the cookies with it. The taste is perfect, too.

This is a great recipe for all those coffee lovers out there. Even better if they also love classic chocolate chip cookies as this is the best of both worlds. These coffee chocolate chip cookies (or call them espresso chocolate chip cookies for a stronger result!) have the best of both worlds.

Delicious coffee taste within a delicious cookie. What more could you want?

Coffee chocolate chip cookies

It’s still the case that I rarely drink coffee at home and regularly opt for cappuccino when I go out. So while I don’t drink a lot of coffee, I still absolutely love incorporating coffee into baked goods.

My latest in cookie recipes are these chocolate chip coffee cookies. I took my favorite recipe for chocolate chip cookies and made a version with coffee. Super easy, but SO delicious and even better served with a cup of coffee. Will you make them this weekend?

BAKING TIP: This recipe is also very nice to give as a gift in a glass mason jar for a birthday or another celebration.

What is needed for baking these coffee chocolate chip cookies?

Making these espresso cookies you will need the following ingredients at room temperature:

• unsalted butter 
• light brown sugar
• vanilla extract
• egg
• all purpose flour
• instant coffee powder – or instant espresso powder depending on how strong you want the coffee flavor to be
• baking powder
• chocolate chips or chocolate chunks

In addition you will need a stand mixer or electric mixer, parchment paper, cookie scoop (optional) and for best results I always recommend using a kitchen scale.

Baking the cookies

You start by creaming the butter and the sugar together. Add the egg in and the vanilla extract and mix it well. You add the dry ingredients together and add the flour mixture to the butter mixture.

Knead this into a firm dough. Taste to check if you like more coffee flavor and keep it mind that the flavor will mellow down once the cookies are baked. For extra coffee flavor you can add a bit more of the instant coffee powder.

The final step is to add the chocolate chips and knead them through the dough. Let it chill in the fridge for at least an hour for the best cookies (Find out why that is important here).

Once the dough is chilled enough form it into cookie dough balls. I like to use a cookie scoop or ice cream scoop for doing this so I get evenly sized cookies. But a spoon will also do the trick! Place them on a cookie sheet and flatten them slightly if necessary.

Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and let them cool down on a cooling rack.

The cookies will keep in an airtight container for 1-2 weeks.

Ready to bake some chocolate chip madeleines? I love these little French cakes and love to make them in different kind of flavors. And since it is the month of Valentine’s I figured I share one of my all time favorites.

you guessed it, that is a recipe for perfect madeleines. This time it is a twist on chocolate chip cookies; chocolate chip madeleines! Perfect with a cup of tea and a great gift for Valentine’s!

Chocolate chip madeleines

I’ve already shared a recipe for chocolate dipped madeleines and red velvet madeleines but this one is very different as it has chocolate in the batter before baking. Although you could make chocolate-dipped chocolate chip madeleines too if you wanted to go all out!

I’ll soon be sharing a recipe for a classic madeleine as well but for now this delicious chocolate chip version.

What you need for making the madeleines

First thing you need to have is a madeleine pan for baking them. If you’ve never made madeleines before it’s good to know that they require a special pan. Something like this although there are various models available.

Other than that you need the following ingredients at room temperature:

• eggs
• unsalted butter
• icing sugar
• vanilla extract
• sifted flour – ideally you would use french wheat flour for making them but any good quality plain flour will also do the trick
• milk chocolate chips – you can choose white chocolate or dark chocolate if you prefer

How to make the chocolate chip madeleines

Now the first step is to whisk the eggs and the sugar together. The easiest way to do this is with a stand mixer but you can also use a large bowl and a hand mixer. You want the mixture to triplicate in volume. And then keep whisking for another 5 minutes.

Now carefully fold in the melted butter and the flour. Do this in batches and try and keep the air in as much as possible. Once everything is mixed you add the chocolate chips as the last step. Fill one large piping bag or two if it doesn’t fit.

If you don’t have a piping bag you can do this with two teaspoons. Now before you finish the chocolate madeleines you need to chill the dough in the fridge for at least two hours before moving on to the next step. That will enhance the flavor of the madeleines.

Baking the madeleines

Now the last step is baking the madeleines and giving them that classic bump on top. You start by greasing the madeleine pan and dusting it with flour to ensure that they will release from the pan easily.

You bake the madeleines at 400˚F for just 8-10 minutes. You want them to be lightly golden brown but still quite pale in the middle.

Once baked the chocolate chip madeleines will keep in an airtight container for 3-4 days.

I love to bake little muffins as a treat for myself. These whole wheat chocolate chip muffins are one of my favorites! They do have some sugar with the added honey (and chocolate of course), but overall are pretty healthy.

Healthy or not?

At first glance, chocolate chip muffins sound like a recipe that can’t possibly be healthy. I’m not saying that these whole wheat chocolate chip muffins are the most healthy muffins out there, but using a whole grain batter as the base makes them much more nutritious.

Whole wheat flour fills you up quicker and keeps you fuller for longer. As a result, you are less likely to reach for a second muffin after the first. In terms of taste they are still absolutely delicious so using whole wheat flour is simply a way to make them a little better for you.

To make them even more healthy, you could switch the milk chocolate chips to (sugar free) dark chocolate. And the honey could be substituted with another sweetener.

Do you prefer to make muffins without whole grain flour? Try these vanilla muffins or these delicious apple cinnamon muffins.

Whole wheat muffins

Have you ever made whole grain muffins? I’ve got the hang of them now and can’t get enough. Maybe I should also try to make a recipe for whole wheat cupcakes, but for now you can start with these whole wheat chocolate chip muffins.

There is much less sugar in these muffins and the only sweetness comes from the chocolate and the honey. No refined sugar is added to the muffin batter.

Not sure what the difference is between muffins and cupcakes?

What you need for making these muffins

• whole wheat flour – while the taste will be different you can substitute with all purpose flour or use half/half
• almond flour
• baking powder
• egg
• whole milk
• sunflower oil – or use a mild olive oil or coconut oil
• dark chocolate chips – or a bar of chocolate, chopped in little pieces
• vanilla extract
• honey

Other than those ingredients you will need a muffin tin to make these healthy chocolate muffins. You don’t really need a food processor for this recipe as the mixing of the wet ingredients and the dry ingredients is super easy and doesn’t require long mixing.

You first mix the dry ingredients in a large bowl and mix the wet ones in another bowl. Combine the two together and you’re done.

Divide the batter over the muffin pan (lined with paper liners) and bake in the oven in around 15-18 minutes or until golden brown. Place them on a wire rack to cool completely

Variations

Now if you want to make some variations or go for a dairy free muffin you can replace the whole milk with a plant based alternative.

If you want you can replace the honey for coconut sugar or brown sugar as the amount is not that big and it should be possible without too much trouble with the batter. Keep in mind that I have not tested the recipe with the coconut sugar. But maple syrup should be an easy swap.

I find that these delicious healthy chocolate chip muffins make for easy healthy snacks. Perfect for a lunch break or snack in between meals.

I like to freeze them in single pieces in a ziplock bag so I always have a perfect snack ready to go.

Some more delicious muffins!

• Apple sauce muffins
• Apple cinnamon muffins
• Pumpkin muffins
• Banana oatmeal muffins

These delicious Easter egg chocolate chip cookies are so good! You’ll want to make these as many times as you can, so I am sharing this in time for Easter so you can make them a couple of times. You do have to taste it all right? 😉

Easter egg chocolate chip cookies

Last year I was visiting Chicago for a food blogger conference and of course one of the fun things to do in any country is visiting the local grocery store.

It was also around Easter so the shops where loaded with lots of different Easter treats, like Cadbury mini eggs. You can’t find those in the Netherlands so I stacked my suitcase full of them so I could make these super delicious Easter cookies (and these easter egg blondies too!).

It’s virtually the same as classic chocolate chip cookies but the sugar coated easter eggs give the cookies an extra delicious crunch!

What you need for making these Easter cookies

Making these Easter egg chocolate chip cookies is pretty straightforward. You need the following:

• unsalted butter
• light brown sugar – you can also use white sugar if you prefer but the light brown sugar does give it extra flavor
• egg
• vanilla extract
• all purpose flour
• baking powder
• cadbury mini chocolate eggs – you will need 100 grams/3.5 oz and some extra for decoration on top of the cookies. Of course if you do not have the Cadbury eggs you can use another brand of mini chocolate eggs. Easter M&M’s would also work.

In addition to the ingredients you also need parchment paper, a large bowl and an electric mixer. Of course a food processor with the paddle attachment will also work and that is what I used.

If you want to make sure they are all the same size you can use a medium cookie scoop, if you want to create the perfect cookie size.

Making the Cadbury cookies

Making the Easter chocolate chip cookies is a matter of creaming the butter and the sugar in a bowl. Add the egg and the vanilla extract and mix this until you have a smooth dough.

Then add the rest of the dry ingredients and turn of the mixer as soon as the flour is incorporated.

Chop up the mini eggs and fold them into the dough. As always you can find the full details on how to make these soft chewy cookies in the recipe card.

If you want to add some of the eggs on top of the cookies make sure to press them in lightly for best results.

Alternatively you can also add them to the cookies right after they come out of the oven and are still soft.

I’m starting to develop a bit of an addiction to mug cakes. It’s really nice to be able to conjure up a delicious cake so quickly and easily, isn’t it? This Oreo mug cake was another real success!

Oreo mug cake recipe

It’s been years since I shared my very first mug cake recipe with you (or at least it’s been years since I shared it on the Dutch website). Those were a vanilla mug cake recipe and a chocolate mug cake recipe. Many of you have been asking for more mug cakes recipes. While I generally prefer a ‘real’ cake like my favorite vanilla loaf cake, sometimes it is so convenient to whip up a delicious cake in no time at all. Today I am sharing my easy Oreo mug cake recipe.

What do you need for this mug cake?

Now for this Oreo cake you need only a few simple ingredients. That’s the fun of making a mug cake right? It’s such an easy dessert and serve it with a scoop of ice cream for an even better dessert. Or use a big dollop of whipped cream. So good.

• Oreo cookies – that’s the obvious ingredient!
• self rising flour – you can also use all purpose flour combined with baking powder
• granulated sugar
• milk – you can use regular milk or go for soy milk or almond milk if you prefer.
• cocoa powder – for that extra chocolate flavor
• chocolate chips – makes everything better right?

In addition you will also need a microwave-safe mug. I like to use a mug that is roughly a little more than a cup in size.

Making the Oreo mug cake

Now this easy mug cake recipe requires you to mix the ingredients. And that’s about all that there is to it. The only difference is that you need to keep the Oreo cookies and the chocolate chips separate. You can simply mix all the ingredients together in the mug itself.

If you find that a little hard to do you can also use a separate small bowl for mixing the ingredients and then pour it into your mug. You really do not need a food processor for making this. A whisk or spatula is enough.

The microwave will need to be on high power for making the Oreo mug cake. Now how much that is depends on your microwave. For mine that is 800 watt. On that setting it takes a total of 140 seconds (2 minutes and 20 seconds) to make the best Oreo mug cake ever.

TikTok Oreo mug cake

You might have seen the Oreo mug cake trend on TikTok where only two ingredients are used. Crushed Oreos and a cup of milk. While it looks good (haven’t tried this for myself though!) I would think it is not exactly a cake-like texture. It’s more a giant Oreo cookie after it’s been baked in the microwave.

But by all means try this for yourself! If you do want the airy texture of a cake? Try my Oreo microwave cake. I might try the tiktok version next time!

If you love baking cookies, you might want to know why chilled cookie dough is essential for a perfect cookie. You might feel the need to skip that all important chilling step, but let me explain why it is a good idea to place your dough in the fridge before baking.

Why you should chill cookie dough

Chilling the dough is essential for both cookie dough as well as the base of a short crust pastry. If you’re the kind of person who skips this step, this post is for you!

It’s not hard; the only thing you need to do is to have patience for an hour or so. During that time you can start tidying up the kitchen and make any other preparations for your finished product.

Resting the dough is essential for chocolate chip cookies, sugar cookies and almost any other type of cookie you can think of. I know resting the dough can be a bit of pain. You want to just get on with the recipe and skipping the resting part is so easy to do. You want to just place those cookies on the cookie sheet, plop them in the oven and get it over and done with. The sooner you can start eating that freshly baked batch of cookies!

But for the most delicious cookies you do need to have that little bit of patience. I’ll explain why that is.

Firm dough

One of the reasons for chilling your dough is that having used soft butter also means that your dough is quite soft. It will be stickier because of this and if you want to use it right away the cookies will expand and spread a lot more. So let’s say you are trying to make cute Christmas cookies and have used a cookie cutter. You want the shape of those cookies to stay intact, but baking the cookies right away will probably make the shapes less pronounced.

Once the dough is chilled (and the butter is once again cold butter) it is much firmer and will be less likely to ruin the shape of your cookies. You will have less spread of the cookie dough. This also depends on the recipe you use, I have a special cut out sugar cookie recipe for perfectly shaped cookies!

Now if you take your dough from the fridge after the chill time, it might still be too hard to roll out. It will crack and crumble. So when I take the cold dough out of the fridge I quickly and briefly knead it by hand before rolling it out and place the cookies on the baking sheet. The short kneading is enough to make the dough pliable again.

Tastier cookies

Yes, chilling your dough also means your cookies will have a better flavor! Cookies and shortcrust pastry actually taste better if you leave the dough in the fridge. The flavors will be absorbed and the final cookies and crusts will have a better texture. If that is not enough reason to give your dough time to chill!

The longer the dough is left in the fridge, the better the result. Personally, I like to make the dough the day before when I make cookies with spices. That way I know the dough has had a sufficient chilling time. Especially with gingerbread or speculaas, the flavor is so much better. You can even freeze most cookie doughs. Obviously frozen dough needs to defrost first, but it’s the ideal way to always have delicious baked cookies in no time at all.

Relaxed gluten = crispy cookies

Do you have a love for crispy cookies? Then make sure you let them cool. It will make a huge difference. Most cookies contain gluten, which makes them tougher. But when you let the dough rest, the gluten relaxes. Relaxed gluten makes for crispy cookies. And we all want delicious chewy cookies with lovely crispy edges right?

So as you can see, for the best cookies you just need to have a little patience and give the dough enough resting time. You will be rewarded with a delicious cookie.

My favorite cookies

Before I answer some questions on this topic, I would love to share a few recipes that definitely need a chilled dough for the very best results:

• chocolate chip cookies
• speculaas cookies
• gingerbread cookies

Time for another Dutch recipe: egg cakes! We call them ‘eierkoeken’ in The Netherlands and they are sort of a ligt and airy sponge cakes, very fluffy. You could even call it an egg sponge cake. They are known as a snack. Just plain, or with whipped cream and fresh berries.

What are Dutch egg cakes?

Baking egg cakes is actually a bit like making a very airy sponge cake for a delicious cake. In fact, just like a sponge cake, the base for an egg cake batter is eggs, sugar, and flour. And perhaps more importantly (and to the surprise of many), you don’t use butter to bake these small cakes.

Some people separate the egg whites and egg yolks, but i don’t do that. I just put the whole eggs in a large bowl and mis them several minutes on high speed until they are light and fluffy. I always have the best results this way.

Eierkoeken fun fact

Eierkoeken were made famous by the Dutch Sonja Bakker, she is a well known dietician and advices to eat egg cakes as a healthy snack when following her program. I wouldn’t say eierkoeken are very healthy, but they are a good snack indeed.

You can even make a nice treat out of them by piping a nice swirl of whipped cream on an egg cake and add some fresh fruit. Not a healthy snack, but many people think it’s a nice alternative to a slice of cake or pie. And I do agree with that.

Storing egg cakes

A homemade egg cake is best stored on room temperature. Don’t store them in de fridge, as they will dry out faster in here. I always store the egg cakes in an airtight container or a plastic bag. Packed airtight and stored out of the refrigerator, the egg cakes will keep for up to 4 days.

Freezing egg cakes

If you’ve made a lot of egg cakes, it’s a good idea to freeze them. That way, you can take an egg cake out of the freezer every day to enjoy as a snack later in the day.

Freezing an egg cake works the same way, wrap it tightly airtight. Personally, I like to put a piece of baking paper between each cake so they don’t stick together and I can easily take a single cake out of the freezer and let it thaw.

How to make different flavors eierkoeken

Over the years, I have made many different flavors eierkoeken. With apple and cinnamon, blueberries and even chocolate egg cakes. I will share some more egge cake recipes in the future, but here are some ideas in the mean time:

• Sprinkle some raisins on the batter on your cookies sheet for raisin eierkoeken.
• Replace 10% of the flour with cocoa powder for chocolate eierkoeken.
• Add some cinnamon to the batter (you could leave out the lemon zest)
• For chocolate chip egg cakes, sprinkle some chocolate chips on the batter before you put them in the oven.
• Leave out the lemon zest and replace 10% of the sugar with vanilla sugar for vanilla egg cakes.

Looking from more authentic recipes form The Netherlands? Make sure to check my collection of Dutch recipes!

Print Recipe

4.83 from 17 votes

Dutch egg cake recipe

Why buy egg cakes when you can easily make them yourself? With this easy recipe you can bake the best eierkoeken yourself!

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Servings: 12 servings

Ingredients

• 2 Eggs
• 100 grams sugar
• zest of half a lemon
• 100 grams all purpose flour
• 1 tsp baking powder
• Pinch of salt

Metric – US Customary

Instructions

• Beat the eggs and sugar until fluffy, this will take a few minutes.
• In a large bowl, add the dry ingredients together: lemon zest, flour, baking powder and salt. Gently fold into the egg mixture.
• Use two tablespoons to scoop the batter onto a baking sheet lined with parchment paper (a silicone mat works fine as well). Always use a good full tablespoon per egg cake. Make sure they have plenty of space on your baking tray; they will expand quite a bit and rise slightly.
• Bake the egg cakes at 180°C/350℉ (convention oven) for about 10 minutes.
• The egg cakes can still look pale as long as the edges start to turn golden brown, that's fine. If you bake them too long, they will become drier and more brittle.

Do you love cheesecake and cookies? Then this recipe for delicious Strawberry Cheesecake Cookies is for you. Delicious soft and chewy cookies with that creamy cheesecake filling that taste great. You will want to try these!

Homemade Strawberry Cheesecake Cookies

The combination of strawberries and cheesecake is always a good idea. Just look at these no-bake strawberry cheesecake bites. Then imagine a cheesecake inside of a cookie with fresh strawberries, it’s incredibly delicious. I know what I’m going to bake multiple times this strawberry season!

These cheesecake cookies are certainly not difficult to make yourself. But to be honest, it can get a little messy when you wrap the cheesecake filling in the dough. Let me tell you, it’s totally worth it! And I’ll share my tips for making the least amount of mess possible.

Strawberry cookie dough

I use a dough similar to chocolate chip cookie dough for the base of these cookies. A favorite of many! This dough makes these cheesecake cookies deliciously creamy and they stay a little chewy and soft. Personally, I really like that about these cookies. And even better: you only need a few simple ingredients.

I first made cheesecake cookies for my cookbook ’50x Koekjes’ (50x Cookies in Dutch) and they were so good, I just had to make more. With a strawberry twist!

Of course, you can vary the flavors of these strawberry cookies even more. Think of different kinds of fruit or white chocolate in them. I can’t wait to make more cheesecake cookies.

Cheesecake filling

I made a simple cream cheese filling for these cookies. As for cream cheese, I like to use Philadelphia, but you can use any kind of regular cream cheese for these cookies. Just use a brand that’s not too watery or thin.

Once you have made the cream cheese mixture, use a teaspoon to make small dollops of cheesecake filling on a baking sheet lined with parchment paper. You don’t need the chopped strawberries yet, I add them together with the cheesecake filling in the cookies dough. That gave me the best results.

Keep the portions of cheesecake filling in the freezer until you fill the cookies. It melts quickly, so it’s best to take it out of the freezer one (pair) at a time. Believe me, otherwise it will be messy 😉 .

Fresh or frozen strawberries

I used fresh strawberries for this recipe, which are a little less moist than frozen strawberries.

You can also use frozen strawberries, but be aware that they may be a bit more moist. If you decide to use frozen strawberries, I would use them frozen in the cookies and not let them thaw first.

Keep in mind that the cookies may need a 1-2 minutes extra in the oven.

Another option: freeze-dried strawberries! I did not try this, but I have baked with them before and I know -almost- certain this would work as well.

How to assemble the cookies

Once you have you cookie dough balls, frozen cream cheese balls and chopped strawberries, it is time to make them into strawberry cheesecake cookies.

Take a ball of cookie dough and remove about a third of the dough. Make a ball of the bigger piece of dough, flatten it a bit and make a dimple in the dough.

Put a piece of frozen cheesecake in this simple. Add some strawberry pieces and use the small piece of dough to cover it up. Press the edges together, form into a nice round ball and place on a prepared baking sheet.

It’s totally fine if there are soms cracks in the dough where you can see the filling. If you like, you can press some extra strawberry pieces into the dough.

How to store strawberry cheesecake cookies

​After you have a cookie sheet full of freshly baked cookies, you probably won’t eat them all in one sitting. Fortunately, you can keep them well.​

Storing strawberry cheesecake cookies

In a jar or airtight container, they will keep for about a week. Where I normally don’t store cookies in the fridge, these cookies will stay best in de refrigerator due to the cheesecake filling.

Freezing strawberry cheesecake cookies

In an airtight container, the cookies will keep for up to 3 months in the freezer. I like to store them between layer of parchment paper so they don’t stick to each other.

Imagine this: a delicious, creamy banana bread that tastes like a real treat. Look no further, this is the right recipe for you! The cream cheese mixed into the batter makes the most perfect cream cheese banana bread. You will love it!

Banana bread + cream cheese

I love a good banana bread. I make my recipe for healthy banana bread the most, but sometimes I love to make this banana bread with cream cheese. Where my healthy banana bread has no sugar of butter in it, this one does call for butter and sugar. And more important: cream cheese! It really takes a banana bread to the next level.

There are multiple ways of incorporating cream cheese into you banana bread. I chose to add it to the batter for that perfect creamy and moist results. But you could also make a banana bread with cream cheese filling by adding a sort of a cheese cake mixture in the batter before baking.

Another delicious variation: add a cream cheese frosting to your banana loaf after baking! To be honest, you could even do that with the recipe for my cream cheese banana bread. I’ll promise it will taste amazing with a cream cheese layer!

How to make this banana bread

The recipe speaks for itself, but I will share some tips with you so you get the best results and this will become your favorite banana bread recipe!

Most important: the bananas! I always use overripe bananas for the best result. Mash the bananas with a fork or use a hand blender. It’s perfectly fine to have some lumps in your mashed banana. But if you like a more smooth batter, use a hand blender.

For my healthy banana bread I only use a whisk or spatula to make the batter, but for this recipe you will need an electric mixer. It’s important to mix butter, cream cheese and sugar into a creamy mixture and a electric hand- or stand mixer with the paddle attachment is best for that. Unless you have very strong arms 😉 .

The entire recipe is in the recipe card down below. But it’s actually no more than mix all the wet ingredients together and then add your dry ingredients and mix until incorporated. After that, you’ll pour the batter into a prepared loaf pan and your easy banana bread recipe is ready for the oven!

Oh and for preparing you loaf pan: you can use a nonstick spray, grease it with butter and dust with flour or just line it with parchment paper. Just pick you favorite way for a prepared baking pan.

And after baking: enjoy you best homemade banana bread recipe ever!

How to store this banana bread

I’ve written a separate blog post about this subject. So if you want to know everything about storing banana bread, I recommend to read that post. Just looking for some quick tips? I will share them here!

• On room temperature, the bread will stay fresh for 2-3 days, wrapped in aluminum foil.
• In the freezer you can store the banana bread for up to 3 months. Store in an airtight container, or in freezer bags. Just make sure to wrap them airtight to prevent freezer burn.

I like to store my banana bread in slices. If you store them together in a container or freezer bag, make sure to put some pieces of parchment paper between the slices. This will prevent them from sticking together.

Before you wrap up you loaf for storing on room temperature or in the freezer: make sure you have let it cool to room temperature on a wire rack.