Chocolate and espresso is a subtle combination. In many recipes a little espresso or coffee is added to enhance the chocolate flavor. The espresso compliments the chocolate and these cookies play on that idea very nicely. The batter is made with cocoa and espresso powders along with melted chocolate. Solid chocolate chips are mixed into the batter so any cravings you might have had for chocolate will probably be satisfied. After the cookies are baked the outside forms a glossy layer that cracks apart. The inside isn’t really like a normal cookie’s but rather like the inside of a brownie. I was really happy with how these turned out and next time I have a chocolate craving I know which recipe to turn to!
Oatmeal raisin cookies got a bad rep when I was a kid. They weren’t very sweet, had a dry crumbly texture and just couldn’t stand up to classic chocolate chip cookies. These cookies give chocolate chip a run for it’s money. The cherries and chocolate go so well together and the texture was soft and not too crumbly. The cherries really take this cookie to the next level because they added a little bit of tartness to balance the sweet. I will definitely be making these again! The recipe makes 5 1/2 dozen so I cut the recipe in half. If you wanted to make the larger amount, just double the measurements below.
Chocolate and mint is one of my favorite combinations when it comes to anything chocolate. These cookies are awesome because there’s chocolate chips and chocolate cocoa mixed into the dough so there’s twice as much chocolate flavor. The intense chocolatey-ness of these cookies is combined with mint extract and the result is just so good! It’s a simple recipe that only takes maybe 25 minutes to whip together and bake. The inside of the cookies melt in your mouth while the outside has just a tiny bit of crunch around the edges. The aroma of mint and chocolate was intoxicating so I definitely will be making these again. I would recommend trying one of these fresh out of the oven…so heavenly!
One of my favorite combinations is mint and chocolate. For St. Patrick’s Day, I decided to make some green chocolate chip cookies and to give the recipe a little kick I added mint extract to the batter. The chocolate and the mint were great together and it was even tastier dipping the cookies into milk. For whatever reason dipping the cookies in milk caused the mint flavor to be more pronounced. This was an easy and tasty recipe for St. Patty’s day!
Cherries and chocolate are a perfect food combination. The tanginess and sweetness of the cherries combined with dark chocolate is one of my favorite desserts. I had never tried making a cherry and chocolate cookie before and when I came across a recipe for this cookie I knew I had to try it. I used semi-sweet chocolate chips, but the chips can easily be substituted for chocolate chunks from a good chocolate bar. The recipe begins as a standard chocolate chip cookie recipe which is very easy to throw together. The steps that deviate from that recipe comes from adding the cocoa powder and the dried cherries. I like chocolate chip cookies to be crispy on the outside and chewy/soft on the inside and these were pretty much the perfect texture in every way. The tangy cherries and chocolate were perfectly balanced. I’m sure you could exchange the dried cherries for some other dried fruit that pairs well with chocolate so I can’t wait to play around more with this recipe!
These cookies require this weird baking process where they cook overnight in an oven that has been turned off. I’m not sure why this is but it works since the cookies turned out really well. The insides are a little gooey with a nice, light texture. They look so pretty on a plate too!
Mint Chocolate Meringue Cookies
(Makes 2 dozen)
- 2 egg whites
- 2/3 c. sugar
- 1/4 tsp mint extract
- pinch salt
- 2 drops green food coloring
- 11 oz. semisweet chocolate chips
- In a bowl, whip the eggs until they are stiff.
- Slowly add the sugar, salt, mint, and coloring while whipping.
- Fold in the chips. Place dough with a tablespoon onto ungreased cookie sheets.
- Preheat the oven to 400F and leave on for 15 minutes, then turn off. Put the cookies in the oven and let sit over night.
These cookies are based on the traditional Toll House chocolate chip recipe but with raspberries added to the batter. The original recipe calls for 3/4 cup white sugar but I like to use only 1/2 cup. These cookies always come out so delicious and soft. Even though it’s a really simple recipe it’s probably one of my favorites.
I love gingersnaps but they are often a very crunchy, hard cookie. I like a soft gingersnap so I decided to try them myself. They turned out much softer than I had anticipated which was great. I like a lot of ginger flavor so I was pretty liberal with the powder. For a little variety you can throw in a teaspoon orange zest or a drop of orange extract to change things up. This is a very soft and savory cookie recipe for the holidays!
I have been wanting to do some holiday themed cookies for a while and I figured this week I could to do a bit of a cookie marathon. These cookies are great–they taste exactly like eggnog. They are also a great way of getting rid of the leftover eggnog. For the spiced flour, I threw in heaping teaspoons of nutmeg and cinnamon so the cookies had a lot of flavor. You can easily cut out the 1/4 cup sugar since the icing is so sweet. I quickly learned not to ice the cookies right after they come out of the oven–I ended up icing the cookie sheet instead. If you’re someone like me who does not own an electric mixer, this recipe can easily be done by hand.