Carob Chip Cookies #SundaySupper

Carob Chip Cookies

Dad never used to be much of a sweets eater. He’d devour potato chips, Cheeze-Its, and other savory snacks, but pass on dessert. I didn’t mind. We all like different things; plus, it meant more for me, right?

His taste buds have since changed. Now he loves dessert almost as much as me. Maybe it’s because I bake so many treats that look delicious and make the house smell like a bakery, so he can’t resist. Maybe it’s his old age 😉 Sorry, Dad! Perhaps he just takes his job as taste tester seriously. Regardless, in his world, desserts have become equal to salty snacks, if not surpassed them.

Carob Chip Cookies

Even when we go out to eat, he frequently orders dessert. The thing is, he usually orders chocolate. Chocolate cake, chocolate tart, chocolate ice cream. Lots and lots of chocolate. You probably remember I’m allergic to chocolate, and so the house is a chocolate free zone. Mom is kind enough to abstain from chocolate, but Dad clearly doesn’t feel that responsibility, taunting me with each gooey, chocolaty bite he takes.

It only drives me . . . and my taste buds . . . a little crazy. But I wanted to satisfy Dad’s obvious chocolate cravings and mine as well, without sending me into an allergy attack. So this Father’s Day, I made Carob Chip Cookies.

Carob Chip Cookies

I took a classic chocolate chip cookie recipe and swapped out the chocolate chips for carob chips. These cookies are easy to make, huge, and totally satisfied my chocolate craving (and Dad’s too). Happy Father’s Day, Dad! I hope you enjoy the day and maybe another batch of these cookies.

Carob Chip Cookies

Carob Chip Cookies #SundaySupper

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 14 cookies


2 cups plus 2 tablespoons all-purpose flour

½ teaspoon baking soda

½ teaspoon kosher salt

1 ½ sticks unsalted butter, melted and cooled slightly

1 cup packed dark brown sugar

½ cup granulated sugar

1 large egg, plus 1 large egg yolk

2 teaspoons pure vanilla extract

1 ¾ cups carob chips


Line a baking sheet with parchment. In a medium bowl, whisk together flour, baking soda, and salt.

In a large bowl, stir together butter and sugars until combined. Mix in the egg and egg yolk, followed by the vanilla. Add the flour mixture and stir just until a dough is formed. Add the chips and stir to distribute throughout the dough.

Using a regular sized ice cream scoop, scoop dough onto the prepared baking sheet. Pick up each scoop and pull it into 2 equal halves. Rotate the top half 90 degrees and with the jagged surfaces facing each other, push the halves back together to form one cookie. Once you have done this with all the cookies, refrigerate for at least 1 hour and up to overnight.

When ready to bake, preheat the oven to 325 degrees F. Line a second baking sheet with parchment. Space the cookies out as far apart as possible using both baking sheets. Bake about 20 minutes, rotating halfway through, until the cookies are light golden brown and starting to harden around the edges, but still underdone in the center. Serve cookies warm or cool completely on the trays. Cookies may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave for 30 seconds.


Recipe adapted from Baking Illustrated via Brown Eyed Baker

Additional chilling time is necessary

 Don’t forget to check out the other Sunday Supper dishes!

Manly Starters:

Manly Mains:

Manly Desserts:

Wine Pairings for Man Food #SundaySupper byENOFYLZ Wine Blog

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  1. What a marvelous treat for both you and your sweet dad! I love how you’ve converted him with all your terrific baking!!!

  2. I seriously just want to take a big bite out of my screen — these look fantastic!

  3. Taste tester…best job in the WORLD!

  4. Im not sure if my dad could give up chocolate for me. lol I love cookies and I need to try these. Mmmm

  5. Oh my, I’m sorry you’re allergic to chocolate =( But these cookies sound fabulous even without chocolate!

  6. Laura, my husband is the biggest ‘Cookie Monster’ on the planet and would devour these. I love how you used carob chips in these beautiful cookies!

  7. It really must be tough to be allergic to chocolate. But I guess it is like anything else, you just make the best of it like these cookies with carob.

  8. Aw, stupid chocolate! Looks like you’ve made the best of it though, these carob chip cookies look fantastic and perfect for your dad.

  9. I’ve got some carobs in my cabinet that I haven’t been sure how to use. Thanks for a great recipe for them!!

  10. Carob is indeed a fantastic substitute for chocolate. The only thing better than a carob chip cookie is a carob chip cookie sandwich with carob ice cream inside! Thank you for your yummy recipe, Laura.

  11. That is so sweet of you!! Have a wonderful day!

  12. Carob is an excellent choice for subbing out chocolate. The best of both worlds here for sure.

  13. Oh man, that would be COMPLETE torture if someone ate chocolate in front of me and I couldn’t indulge. I love this dessert as a way to have a “chocolate” cookie without the allergy!

  14. I’ve often wondered whether carob chips make a satisfactory substitute for chocolate, Laura, so I thank you for this recipe. Glad you’ve found something “chocolatey” that you and your dad can enjoy together!

  15. Sounds like sweets have grown on your dad 🙂 They would on me too if I had all the delicious treats you make!

  16. Thanks for a recipe using carob chips. I see them in the store but never had the urge to buy them until now. Your cookie sounds amazing!

  17. Those are big yummy manly looking cookies!!! Nicely done!!

  18. awwww lol poor you and poor your dad! SO happy you have carob! These Carob chip cookies look JUST as amazing as delicious as any classic CCC!

  19. I´ve never used carob chips in my baking but love the idea!! xoxo

  20. Can’t go wrong with chocolate flavored cookies!

  21. Oh no! A chocolate allergy? I’ve never heard that before 🙁 These cookies look amazing, and what a great idea to use the carob chips! I will have to try this! Thank you for sharing! Pinned!

  22. Debbie Eccard says:

    Very good idea and I’m sure they were very good!

  23. Ooo these look lovely. Nothing beats a good cookie. I’ve never tried carob, but I’m going vegan next month so will have to try it 🙂

  24. Ha I am glad you were able to meet in the middle and find something you both could enjoy. That is hard being allergic to something you like.

  25. Salty things are my downfall, but sweets are moving up. 😉 This looks perfect — I’d love this. Super recipe — thanks.

  26. you know I haven’t even even baked with carob!
    I’m such a pure chocolate junkie that I don’t know if I ever will!
    But these cookies came out nice and big!

  27. Laura, every time I’m reminded that you’re allergic to chocolate, I weep a tear for you because I’m a total chocoholic – I can’t fathom not being able to eat it! At least there’s carob and I think they’ve been able to improve the taste of it as the years have gone by. Your cookies look AH-MAY-ZING! That crinkly top is perfect. I’m glad you were able to indulge in these gorgeous chocolate chip cookies in honour of your sweets-loving dad.

  28. Love these cookies! They look amazing!

  29. I have never worked with carob before, but these cookies look yummy!!


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