Featuring Bedré Fine Chocolate | Davis, Oklahoma

Sweet and salty. Isn’t that the combination everyone’s looking to perfect? I’ve got news for you: Bedré Fine Chocolate has already done it. Their Bedré Crisps are chocolate-covered potato crisps stacked in a charming, resealable can. Bedré’s divine chocolate covers each individual potato crisp with a perfectly thin layer and provide the sweet-to-salty ratio you’ve been searching for.

I was first introduced to Bedré Crisps in college when my roommate's grandmother would send her six cans at a time. SIX! Being the good roommate that I was, I graciously helped her eat those six cans of Crisps each time they arrived. I don’t think we ever used the resealable lids, but that’s neither here nor there.

Fast forward to today and my fandom for Bedré continues. When they reached out to me to see if I could create a cookie recipe using one of their products as an ingredient, I didn’t hesitate to select the Crisps. I was inspired by Milk Bar’s infamous Compost Cookies and couldn’t wait to put an Oklahoma spin on them. Not located in Oklahoma? That’s okay! You can still join in the fun and try this recipe because Bedré ships nationwide.

Bedré Crisps come in both, milk and dark chocolate. Because I would hate to leave out either type, I’ve created one dough recipe with two different Crisp + chocolate chip flavor combinations for you to choose from. If you can’t decide which combination you want to make, simply cut the mix-ins in half. After you’ve made the dough, half it and stir in the Dark Chocolate Crisp Cookie ingredients in one bowl and the Milk Chocolate Crisp Cookie ingredients in the other. Voila! You’ve got cookies for milk and dark chocolate lovers in one batch.

The Ingredients

2.5 cups all-purpose flour

1 tsp. salt

1 tsp. baking soda

1 cup unsalted butter (2 sticks at room temperature)

1 cup granulated sugar

1 cup brown sugar

2 large eggs (room temperature)

1 tsp. vanilla

Extra kosher salt, for sprinkling

For Dark Chocolate Crisp Cookies:

9 oz. Bedré Dark Chocolate Crisps (2 cans)

1 cup milk chocolate chips

11 oz. bag of caramels, with caramels unwrapped

For Milk Chocolate Crisp Cookies:

9 oz. Bedré Milk Chocolate Crisps (2 cans)

1 cup semisweet chocolate chips

1 cup peanut butter chips

The Instructions

Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper and set aside.

In a large mixing bowl, whisk together flour, salt and baking soda.

With a stand or hand mixer, cream the butter and both sugars together on medium speed until the mixture is light in color and a little fluffy. Scrape the edges of the mixing bowl, add the eggs one at a time, and the vanilla.

Turn the mixer down to low speed and slowly add the flour mixture until just combined. The dough will be very stiff.

The Fun Stuff

Here’s where the fun begins! Take your Crisps and put them in a baggie. Crunch them by hand until you have quarter-sized chunks. They will continue to break into pieces as you stir them into the dough, so you don’t want them to be too small.

Pour the crunched Crisps, chocolate and/or peanut butter chips into the dough. Use your mixer to stir the dough with just a couple of turns so as not to crush the Crisps too much. Continue to stir the crunched Crisps and chips by hand (go ahead and count this as your arm workout for the day—I do!) until combined.

Use a medium cookie scoop or spoon 1.5 tablespoons of dough onto your prepared cookie sheet. Place dough two inches apart. If making Dark Chocolate Crisp Cookies, press a caramel on top of each scoop of dough. Bake for 10 - 14 minutes or until golden on the edges and lightly browned on the top. Transfer cookies to a cooling rack and sprinkle with kosher salt (for both, Milk and Dark Chocolate Crisp Cookies).

Lessons learned

My oven tends to bake a little quicker than others, so you’ll want to watch your time closely and decide for yourself when your cookies have reached the juuuuust right level of golden brown. I also like my cookies a little more chewy, so I take them out when they’re just turning golden on the top. For crispier cookies, leave them in an additional minute or two until the top is golden brown and the edges are darker. If you’re using the caramels, do not try to cut them and incorporate them into the dough. It makes a mess! They are hard to remove from the cookie sheet and the caramel drips through the wire on the cooling rack. Ick, a cleaning nightmare! They were, however, still tasty despite their gooey appearance.

How did your Bedre Crisp Cookies turn out? Leave a comment and let me know!

SALTED CHOCOLATE CHIP COOKIE | OKLAHOMA CITY

 Elemental Coffee is one of my go-to places to work, catch up with a friend, or (of course) grab a chocolate chip cookie.  I LOVE these cookies.  They’re huge, they’re sweet and they’ve got the perfect amount of sea salt sprinkled on top.  They somehow magically taste just like cookie dough without being doughy at all.  Plus, they’re vegan, which is a whole other mystery to me.  I never understand how vegan cookies can be that good without butter.  But it’s possible!  I may have to try to bake them for myself one of these days, but until then, I’ll get my fix at Elemental.

THE COOKIE TOUR STOP

Elemental is known for its signature in-house roasts.  The staff is always friendly, there is ample seating, and lots and lots of sunlight.  You’ll want to bring a book or something to work on and stay for a while.  I’m not sure if I’ve mentioned it yet, but I’m not a coffee drinker.  I believe the Elemental-loyal, though, when they say their coffee is among the best in town.  I recently discovered their apple orchard green tea.  I am obsessed!  It’s got the perfect hint of apple and, when it’s iced, it’s incredibly refreshing on a warm day.  

WHILE YOU’RE THERE

The shop is in Midtown, so there is lots to do just steps away.  If you get hungry after your coffee and cookie, you should check out Tamashii Ramen House.  It’s just across the street from Elemental, has incredible ramen and is an OKC foodie favorite.  Save room for the garlic fried rice and gyoza.

THE CLASSIC | NEW YORK CITY

Schmackary’s is a happy little cookie spot.  It’s got a great atmosphere and even better cookies.  They have so many different kinds that it’s hard to choose just one!  Lucky for me, I’m focusing my efforts on chocolate chip.  It makes these decisions a little easier.  This chocolate chip was your beautiful, wonderful classic, hence its name.  It has a little sea salt on top that balances the sweetness of the chips.  It was chewy throughout with enough melted chocolate to make a mess.  Just the way I like it!

Cookies from Schmackary’s are all about medium-sized.  They’re not too rich, so you can eat more than one and not feel totally bad about yourself.   With that said, my second cookie was the Peanut Butter Patty.  MMM MMM!  I love a good peanut butter and chocolate combo.  And the ratio between the peanut butter cookie and creamy chocolate icing?  Perfection.  

With cookies like Schmackerdoodle, Sweet Corn, Cereal Killer and Maple Bacon, you’re going to need to take a few friends and try them all.

THE COOKIE TOUR STOP

My friends and I visited Schmackary’s after a Sunday matinee of Hello, Dolly! *Everyone, please take a moment to bow to the queen that is Bernadette.* Schmackary’s is just off of Times Square, and is the perfect place for a post- or pre-show treat.  With a Broadway show and a trip to Schmackary’s, I was basically living my best New York life.

WHILE YOU’RE THERE

You’re right on the cusp of Hell’s Kitchen when you’re at Schmackary’s, so there is good food EVERYWHERE.  We walked just one block over to 46th Street and had incredible hand made pasta at Becco.  All three of us had the Sinfonia di Paste, which is tableside service of the chef’s three daily pastas.  Oh, my.  Unlimited pasta plus a salad to start.  Becco is a true gem.  Be careful how many rounds of pasta you have—you’ll want to save room for your Schmackary’s stop!

P.S.

Schmackary’s is currently doing an online vote to see where their next location should be. OKC Cookie Tourists—let’s stuff that electronic ballot box and get that next location here!  VOTE HERE!

Chocolate Chip Cookie | San Francisco​

This was the first cookie I happened upon during my trip to San Francisco.  Chippy, thick and all-around delicious, Split’s chocolate chip cookie ​is a can’t-miss.

Just look at this thing.  ​It’s crumbly.  It’s soft.  And when you look at the photo, you can see that it’s dripping with butter.  The chocolate chips are a little smaller than you usually see, but there are A LOT of them so there’s chocolate in every bite.  The texture is perfection.  The cookie’s density and chewiness all the way to the edges make it a standout.  Top it all off with a little bit of sea salt and you’ve got cookie heaven.

WHILE YOU’RE THERE

Try the burger.  Those who know me, know I’m an all-American girl.  I like cheeseburgers, fries and ice cream to go with my cookies.  I’m not going to start a Burger Tour anytime soon, but you can trust me when I say that I know a good one when I see one.  

THE COOKIE TOUR STOP

Split has a few locations in San Francisco.  I went to the Yerba Buena location during a quick lunch break at a conference and loved its classic style.  Check out their web site to find them!  Spliteats.com