A demented combo or your new favorite cookie? : a recipe review
Do you like broccoli cheddar soup? Do you like chocolate chip cookies? Have you ever lamented that you could not have them both at the same time? Well, lament no longer, dear earth dwellers. Behold! I give you the mighty Broccoli Cheddar Chocolate Chip Cookies (or “Brocdar Bites” as I have dubbed them). Crazy, you say? Disgusting? Unthinkable, deplorable, abominable? Yes, it may be all these things. And yet…it just…might….work…….
The girl told me that she had a distinct fondness for broccoli cheddar soup as a youngling. And I am certainly not immune to its creamy deliciousness. So we had the thought-why not pair it with another treat that we have a love for: a warm, gooey chocolate chip cookie?
We believe that the idea had merit as it combines something that many seem to love: the sweet and salty taste. Now, recipes for this concoction are few and far between. In fact, we only found one similar recipe which we used as inspiration. It uses a standard chocolate chip cookie base with the addition of candied broccoli florets. However, we took it a step further and experimented with the following:
-pureed cooked broccoli mixed into the dough
-shredded cheese mixed into the dough
-powdered cheese seasoning mixed into the dough
-dehydrated broccoli sprinkled on top of the dough
-frozen broccoli florets mixed into the dough
The results were….mixed. But in the end, we do believe that we made a successful batch! True, the flavor of the broccoli and cheese was not overly prevalent(though perhaps that would be a good thing to some). But nevertheless, the ingredients do make an appearance and a healthier cookie (maybe).
We present to you our preferred version of this cookie for your consideration for your next bake sale, family picnic, or work party. Or as a gag gift for the cookie connoisseur in your life who has tried everything else.
Our recipe:
Cream together 3/4 cup of butter, 3/4 cup of brown sugar, and 1/2 cup of white sugar. Add 1 egg and 1 T of vanilla and stir together well. Then mix in 2 cups of flour, 1 tsp. baking soda, 3/4 tsp. salt, and 1 T cornstarch. Finally, add in 1/2 cup shredded cheese, 1/3 cup of chopped frozen broccoli florets and 1/4 cup of chocolate chips and stir until combined. Adjust the amounts of these last items to your liking. (I am very particular about the dough to chip ratio and have been known to extract extraneous chocolate chippies from my cookies. But if you require more, by all means, chips ahoy!)
Bake at 350 degrees for about 9 minutes. Allow them to cool before grabbing your spoon and digging in to your soup cookie.
May your culinary adventures bring you delight and May The Cookie Crumb Be With You!
P.S. Now that we have opened up the possibilities of all manner of “soup” cookies, we may attempt a tomato bisque chocolate chip cookie next. The Curious Crumb wants to know if you have any unusual combinations and ideas? The girl has already tried a kale chocolate chip and a salmon chocolate chip cookie so you’ll need to get creative…
Written 9/19/26
The Adventures of The Crumb 