Well-Read Wednesday – Chocolate Chip Cookie Murder – Part 1
The Hannah Swensen Series by Joanne Fluke combines two of my favorite activities—reading and baking. And the Chocolate Chip Cookie Murder the first book in the Hannah Swensen series delivers with several wonderful recipes including Chocolate Chip Crunch Cookies!
Book Summery
Hannah Swensen, owner of The Cookie Jar bakery in Lake Eden, Minnesota, finds herself entangled in a murder investigation when her milk delivery man is found dead behind her shop. Armed with her quick wit, intuitive nature, and an endless supply of cookies, Hannah sets out to solve the crime while managing her bustling bakery.
What makes this cozy mystery particularly delightful is the perfect blend of small-town charm, engaging characters, and mouth-watering cookie recipes scattered throughout the book. The relationship dynamics between Hannah, her mother, and her sisters add depth to the story, while the romantic subplot involving local law enforcement keeps readers guessing.
Strengths
- Rich, well-developed characters that feel like old friends
- Perfectly balanced blend of mystery and small-town charm
- Delicious cookie recipes scattered throughout the book
- Engaging subplot involving Hannah’s romantic life
Minor Drawbacks
- Some might find the pacing a bit slow in places
- The mystery itself isn’t particularly complex
Recipes Summary
Her recipes typically serve large groups, and true to the books, a crowd always appears whenever a fresh batch comes out of the oven!
These scrumptious recipes from The Cookie Jar have caught my eye, so I’ll be testing several in the coming weeks. I’ve scaled down each recipe to serve one or two people and tweaked some ingredients to match my taste. Let me know what you think!
- Chocolate Chip Crunch Cookies
- Regency Ginger Crisps
- Black and Whites
- Chocolate-Covered Cherry Delights
- Old-Fashioned Sugar Cookies
- Lovely Lemon Bar Cookies
You can find the original recipes in Chocolate Chip Cookie Murder by Joanne Fluke. To celebrate the 25th anniversary of Joanne Fluke’s bestselling culinary capers, a deluxe collector’s edition was released February 25, 2025.
Chocolate Chip Crunch Cookies
Ingredients
- ½ cup butter (1 stick, melted)
- ½ cup white sugar
- ½ cup brown sugar
- ½ tsp vanilla
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 beaten egg
- 1¼ cups flour (not sifted)
- 1 cup crushed corn flakes (just crush them with your hands)
- ¾-1 cup chocolate chips
Directions
- Preheat oven to 375°F, rack in the middle position.
- Melt butter, add the sugars and stir. Add soda, salt, vanilla, and beaten eggs. Mix well. Then add flour and stir it in. Add crushed corn flakes and chocolate chips and mix it all thoroughly.
- Form dough into walnut-sized balls with your fingers and place on a greased cookie sheet, 12 to a standard sheet. Press them down slightly with a floured or greased spatula.
- Bake at 375°F for 8 to 10 minutes. Cool on cookie sheet for 2 minutes, then remove to a wire rack until they’re completely cool. (The rack is important–it makes them crisp.)
Yield: 1½ to 2 dozen, depending on cookie size.
Hannah’s Note: If these cookies spread out too much in the oven, reduce temp. to 350° F. and do not flatten before baking.
Storing for Later
If you don’t want to bake the entire batch at once, you can freeze the dough for later. Line a baking sheet with parchment paper and place the cookie dough balls on it, ensuring they don’t touch. Freeze for 4–5 hours until completely solid. Transfer the frozen dough balls to an airtight container and store in the freezer for up to 3 months.
When you’re ready to bake, thaw your desired number of cookies. Place them on a greased baking sheet, flatten with a spatula, and bake for 8–10 minutes. Let them rest on the baking sheet for two minutes before transferring to a cooling rack.
Recipe Review
These cookies are scrumptious! They are chewy and crunchy at the same time! The recipe is easy to follow, and I ended up with almost three dozen cookies. This recipe is going on my make again list!
Remember to flatten the dough balls before baking. I forgot with my last batch and had to quickly remove the baking sheet to flatten them—while they still turned out fine, they weren’t as attractive as the earlier batches.
This method is perfect for having fresh-baked cookies ready for gatherings, weekly lunch treats, or whenever the craving strikes.
Final Thoughts
⭐⭐⭐⭐½ (4.5/5 stars)
As both a mystery and a cookbook, “Chocolate Chip Cookie Murder” delivers. The plot is well-crafted with enough red herrings to keep you guessing, while the recipes are detailed and reliable. It’s the perfect read for anyone who loves their mysteries served with a side of sweetness.
Next week, I’ll be testing more recipes from this delightful culinary mystery. Stay tuned for my attempts at the Regency Ginger Crisps!
Let me know what you think about the book and the Chocolate Chip Crunch Cookies in the comments below! I’d love to hear from you!
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Just So You Know
Recipe Heads Up
I just want to remind you that I’ve tested and verified the recipes in this post. I do my best to make sure the supply list is complete and the instructions are correct. However, I can’t guarantee that you’ll have the same results. There are certain factors that can affect the outcome of a recipe, such as altitude, oven temperature, and ingredient quality.
I also want to let you know that I cannot be held responsible for any allergic reactions or other adverse effects caused by consuming these recipes. If you have any food allergies or sensitivities, please be careful when preparing and consuming these dishes.
I hope you enjoy using these recipes! By using them, you agree to hold the me harmless for any injuries, damages, or other negative effects that may arise from their use.
Happy cooking!
Chocolate Chip Crunch Cookies
Join me for a cozy book review of 'Chocolate Chip Cookie Murder' by Joanne Fluke, featuring a delicious recipe for Chocolate Chip Crunch Cookies, complete with storage tips and a detailed taste test. Perfect for mystery lovers and baking enthusiasts!
Ingredients
- ½ cup butter (1 stick, melted)
- ½ cup white sugar
- ½ cup brown sugar
- ½ tsp vanilla
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 beaten egg
- 1¼ cups flour (not sifted)
- 1 cup crushed corn flakes (just crush them with your hands)
- ¾-1 cup chocolate chips
Instructions
- Preheat oven to 375°F, rack in the middle position.
- Melt butter, add the sugars and stir. Add soda, salt, vanilla, and beaten eggs. Mix well. Then add flour and stir it in. Add crushed corn flakes and chocolate chips and mix it all thoroughly.
- Form dough into walnut-sized balls with your fingers and place on a greased cookie sheet, 12 to a standard sheet. Press them down slightly with a floured or greased spatula.
- Bake at 375°F for 8 to 10 minutes. Cool on cookie sheet for 2 minutes, then remove to a wire rack until they’re completely cool. (The rack is important–it makes them crisp.)
- Yield: 1½ to 2 dozen, depending on cookie size.
Notes
If you don’t want to bake the entire batch at once, you can freeze the dough for later. Line a baking sheet with parchment paper and place the cookie dough balls on it, ensuring they don’t touch. Freeze for 4–5 hours until completely solid. Transfer the frozen dough balls to an airtight container and store in the freezer for up to 3 months.
When you’re ready to bake, thaw your desired number of cookies. Place them on a greased baking sheet, flatten with a spatula, and bake for 8–10 minutes. Let them rest on the baking sheet for two minutes before transferring to a cooling rack.