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Callan’s Chocolate Chip Cookies

Callan's Chocolate ChippY Cookies

I love the classic chocolate chip cookie, but I have been searching for a way to change it up a bit. This is it!
I started by looking at what I had in my pantry and pretty much thew in every sweet thing that looked good.
I bake and cook with my 5 year old daughter all the time. She is always a willing sous chef because the rule at our house is “if you make it you get to try it” (aka first dibs at licking the beater!). All 3 kids gave them a big thumbs up.
You may wonder about the name, it is what my silly girl, Emily likes to call herself… this week. Not sure where she got it or how long it will stick but these cookies will forever remind me of how sweet and silly she is.

And, so there it is,”Callan’s Chocolate Chip Cookies”



  • 2 sticks softened butter
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cup semi sweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1 cup rice crispies
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup caramel sauce



  1. In the bowl of a electric mixer fitted with a paddle attachment, beat the butter and sugars until well incorporated (about 3 minutes) on high speed.
  2. At a slow speed add eggs and vanilla and mix well.
  3. Stop the mixer and add in the flour, baking soda and salt. Turn the mixer on low and mix until incorporated.
  4. Pour in the chocolate chips, white chocolate chips, rice crispies and coconut, mix with a wooden spoon.
  5. Scoop out onto a parchment or greased baking sheet (they should be a bit smaller than a golf ball), leaving space between for cookies to spread out. Wet your finger and make a imprint in the top of each cookie. Dollop about 1/2 teaspoon of caramel sauce in to the indent. Bake for 10-12 minutes.

Callan’s Chocolate Chip Cookies

There is nothing better than a fresh baked cookie. So to have them on the ready at all times I make a big batch and freeze them. Follow the recipe, except do bake and place them so they are almost touching on the sheet. Put them in the freezer overnight. Once frozen, lay flat in a ziplock bag and keep in the freezer for up to 6 months. When you want to bake pull out the number you want and bake for about 13-15 minutes.

10 minPrep Time

15 minCook Time

25 minTotal Time

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