Chip Cookie Provo is a savory twist on the classic chocolate chip cookie, swapping sweet chips for salty, nutty Provolone cheese and a hint of black pepper. These crisp-edged, chewy-centered cookies are perfect for snacking, serving with soups, or adding to a cheese board. The combination of sharp Provolone and a touch of butter creates a rich, umami-packed bite that’s surprisingly addictive.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup (1 stick / 113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract (optional)
- 1 1/2 cups (170 g) shredded sharp Provolone cheese (about 6 oz)
- 1/4 cup (30 g) grated Parmesan cheese
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, and black pepper. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes. Add the egg and vanilla (if using) and beat until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be crumbly but should hold together when pressed.
- Fold in the shredded Provolone and grated Parmesan until evenly distributed.
- Scoop tablespoon-sized portions of dough (about 1.5 tablespoons each) and roll them into balls. Place them 2 inches apart on the prepared baking sheets, flattening slightly with your palm.
- Bake for 10–12 minutes, or until the edges are golden brown and the centers are set. The cookies will still be soft but will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Use good-quality Provolone: Sharp or aged Provolone gives the best flavor. Avoid pre-shredded cheese as it often contains anti-caking agents that can affect texture.
- Don’t overmix: Overmixing the dough can make the cookies tough. Mix just until the flour disappears.
- Chill the dough (optional): If the dough is too sticky to handle, refrigerate it for 15–20 minutes before shaping. This also helps the cookies spread less.
- Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Serving Suggestions
Serve these savory cookies warm with a bowl of tomato soup or a hearty chili. They also make excellent appetizers alongside a glass of red wine, or as a unique addition to a charcuterie board. For a brunch spread, pair them with scrambled eggs and fresh fruit.
Variations
- Add herbs: Mix in 1 teaspoon of dried rosemary or thyme for an earthy note.
- Spicy kick: Add 1/4 teaspoon of cayenne pepper or red pepper flakes to the dough.
- Swap the cheese: Substitute sharp cheddar, Gruyère, or smoked Gouda for the Provolone.
- Add nuts: Fold in 1/2 cup of chopped toasted walnuts or pecans for extra crunch.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer in a freezer-safe bag for up to 2 months. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 3–5 minutes, or microwave for 10–15 seconds until warm and soft.
Frequently Asked Questions
Can I use pre-shredded Provolone? Yes, but the texture may be slightly drier due to the anti-caking agents. For the best results, shred the cheese yourself from a block.
Can I make the dough ahead of time? Absolutely. Shape the dough into balls and refrigerate for up to 2 days, or freeze for up to 2 months. Bake directly from frozen, adding a couple of minutes to the baking time.
Why did my cookies spread too much? This can happen if the butter is too soft or the dough is too warm. Chill the dough for 15–20 minutes before baking if your kitchen is warm.
Can I make these gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly, but they’ll still taste great.
What if I don’t have Provolone? Use any good melting cheese like mozzarella, fontina, or Monterey Jack. Keep in mind that the flavor will be milder.
Are these cookies sweet? No, they are savory. The sugar is just enough to balance the saltiness of the cheese and enhance browning, but they are not dessert cookies.
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