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Move Over Banana Bread, There's A New Baking Trend Taking Over Our Instagram Feed

If I don't bake another banana bread in my life, I'll be happy.

Just as simple to make, just as delicious to eat. 

You’ve mastered the art of banana bread, made your own pizza, melted Mars bars and butter and even gave Dalgona Coffee a go. Yes, you've become quite the home baker. But, if like me, who has also recently discovered their culinary skills, chances are you're finding yourself in somewhat of a baking rut (if I don't bake another banana bread in my life, I'll be happy).

Cue Instagram. 

Just like most trends, banana bread grew in popularity thanks to Instagram. In fact, according to Google Trends, searches for banana bread have gone up 77% in Ireland in the last 30 days, and 54% worldwide. Such is its popularity, one astute person went so far as to ask Twitter: "Is Covid-19 sponsored by banana bread?"

Cookies come in all shapes of sizes, of course, but we’re not talking about the crunchy, crumbly biscuits that break apart when you bite; rather the soft, saucer-sized, American-style chocolate chip versions you see stacked in bakery shop windows. The kind that once you smell walking down the street, you’re powerless to resist. 

To satisfy our cravings, we've rounded up 5 of the most popular cookie recipes everyone is baking on Instagram.

the classic: chocolate chip cookies


  • 200g salted butter
  • 380g caster sugar
  • 2 eggs
  • 320g plain flour + 5g baking powder
  • 200g chocolate drops


  1. In a mixing bowl, mix the sugar with the softened butter.
  2. Add in the eggs.
  3. When the mix is well combined, add the flour, baking powder and chocolate and stir roughly.
  4. Finish combining the ingredients using hands.
  5. Roll out dough until it's 2cm thick and cut out cookies.
  6. Bake at 160°C for 12 minutes.
  7. Place on a wire rack to cool before eating.

To read the full recipe courtest of The Hibernian Hotel Mallow, click here.

the gluten-free: double chocolate chip cookies


  • 80g ground almonds
  • 45g unsweetened cocoa powder
  • 1/4 t easpoon baking powder
  •  1/4 teaspoon salt
  • 56g Irish butter
  • 50g packed light brown sugar
  • 1 tablespoon granulated sugar
  • 1 large egg yolk
  • 1/4 teaspoon pure vanilla extract
  • 65g high quality dark chocolate chips


  1. Heat oven to 170ºC/gas mark 3.
  2. In a medium bowl, whisk together ground almonds, cocoa powder, baking powder and salt.
  3. In the bowl of an electric mixer, beat butter and sugars until completely combined – about three minutes. Add egg yolk and vanilla extract and mix on low until combined. Add dry mixture and mix until completely combined. Fold in chocolate.
  4. Scoop rounded tablespoons onto a baking tray lined with baking parchment. Flatten cookies into rounds 1cm thick – they won’t spread as easily because there’s no flour. Leave 2–3cm between cookies. Bake for six or seven minutes until cookies are no longer wet looking.

TIP: Try sprinkling these with a few flakes of Irish sea salt just before baking for an extra layer of flavour.

To read the full recipe courtesy of The Dublin Cookie Company, click here. 

THE INDULGENT: salted caramel cookies


For the salted caramel:

  • 200g granulated sugar
  • 90g butter, cubed
  • 120ml cream
  • 1 teaspoon salt

For the cookies:

  • 350g softened butter
  • 200g sugar
  • 500g plain flour


  1. Together the butter and sugar in a bowl using the spade attachment of an electric mixer or a wooden spoon.
  2. Add the flour and mix to a soft dough. Cover the mixing bowl with clingfilm and chill in the fridge for 20 minutes.
  3. Remove the dough from the fridge and roll into a 30cmx8cm sausage. Wrap tightly in clingfilm and chill in the fridge for at least one hour.
  4. Remove the dough from the fridge, cut into twelve equal slices and place on a tray lined with baking paper.
  5. Lightly press your finger into the dough, making 3-4 indents in each. If the caramel has slightly set, warm it gently over a low heat to loosen. Place a teaspoon of caramel into each indent.
  6. Bake in the preheated oven for 16-18 minutes. The cookies will come out very soft, so don’t worry if you think that they are underdone.
  7. Cool for five minutes on the baking tray, then transfer to a wire rack. Leftover cookies and caramel can be stored in an airtight container for up to one week.

TIP: You can use tinned caramel and add salt to taste if you don’t want to make the caramel.

To read the full recipe courtesy of The Quinn Brothers, click here. 

the alternative: lemon burst cookies

  • 115g Irish butter
  • 200g granulated sugar
  • 1 lemon, zest only and juice of 1/2 lemon
  • 2 large eggs
  • 240g plain flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon turmeric, for colour
  • 100g icing sugar, for dusting
  1. Heat oven to 180ºC/gas mark 4.
  2. In a medium bowl, cream butter, sugar and lemon zest with an electric mixer until light in colour – about three minutes.
  3. Add eggs one at a time, mixing slightly after each addition.
  4. Add flour, baking powder and turmeric and mix gently until just combined. Gently fold in lemon juice.
  5. Form dough into rounds roughly 3–4 centimetres in diameter. Drop these into a bowl of icing sugar and coat thoroughly. Place onto a baking sheet lined with baking parchment, leaving at least 5 centimetres between. Bake for 8 – 10 minutes until tops begin to crack.
  6. Cool on a tray for three minutes and transfer to a wire rack to continue cooling. 

To read the full recipe courtesy of The Dublin Cookie Company, click here. 



  • 190g vegan butter
  • 200g cane sugar
  • 2tsp. vanilla paste
  • 380g plain or GF flour (oat flour works here too)
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 200g chocolate pieces
  • 70ml almond milk


  • Preheat oven to 180°C.
  • In a bowl combine the butter and sugar.
  • Add in all the rest of the ingredients and stir into a thick dough.
  • Line a baking tray and spoon 1.5 tbsp. of dough to make each cookie.
  • Roll into a ball and press flat.
  • Bake for 20 minutes, until golden around the edges.
  • Leave cool fully to get that crunchy-ness.

TIP: If you’re making smaller cookies the cooking time will go down.

To read the full recipe courtesy of Natural Born Feeder, click here.  

Main image by @rozannapurcell on Instagram

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