Most of us in Birmingham know and love The Breakup Cookie® from Church Street, so our team decided it was about time to try and make them ourselves. Rather than get out and gather our ingredients at the grocery store, we ordered from Kroger Delivery and it was oh-so easy. Keep reading to see our attempt at the beloved cookies and get the recipe so you can try them too.
Here’s how it went👇
The cookies turned out delicious (almost as good as the original) and the process could not have been smoother. Want to try it for yourself? Here’s how easy it is to make your own using Kroger Delivery:
1. Make your list + order through the app
It doesn’t get much simpler than ordering your groceries right from your phone. Scroll through the categories, search for what you need and your grocery order will be delivered in no time.
For those who enjoy planning ahead, Boost by Kroger Plus is the perfect choice. Once you finalize your cart, choose from convenient one-hour time slots to have your groceries delivered the next day.
Ready to shop? Start your cart now.
2. Have your groceries delivered right to your door
Once your order is ready, you’ll get a notification that it’s on its way. A professional delivery driver—in a refrigerated truck—will drop your groceries off at your front door.
Skipping out on a trip to the store doesn’t mean you have to miss out on any of Kroger’s high-quality goods. You can shop all of the best products from our favorite brands, including:
- Simple Truth
- Private Selection
3. Begin baking with your fresh ingredients
We used a classic chocolate chip cookie recipe from The New York Times and it turned out perfectly. Try out the recipe for yourself and let us know how it goes!
Chocolate Chip Cookies
- 8 1/2 ounces cake flour
- 1 2/3 cups bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp coarse salt
- 1 1/4 cups unsalted butter
- 1 1/4 cups light brown sugar
- 8 ounces granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/4 lbs bittersweet chocolate disks
- sea salt
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3½-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
The hardest part of the entire process was waiting until the cookies were cool enough to eat.
Want an even better grocery delivery experience? Become a Boost member and get access to tons of amazing discounts on your favorite food.
PLUS—for every dollar you spend as a Boost member, you get two Kroger Fuel Points (double the points you earn as a free Kroger Plus member).
Ready to start baking? Start your cart with Kroger Delivery now.
The Breakup Cookie® is a registered trademark of Emily Nabors Hall