recipe: mocha cookies

I realized I forgot to share my Christmas cookie recipe with you guys! Luckily, it can be made any time of the year, which is a good thing because they're so addicting! Perfect for the chocolate lover! It's from the October 1990 issue of Gourmet magazine but it was just recently published in The Gourmet Cookie Book, which features the best cookie from every year the magazine was in publication.

Mocha Cookies
Copyright 2010 by Condé Nast Publications, The Gourmet Cookie Book {buy it here}
The nineties were the chocolate decade in America. This recipe – from the Bakery on Melrose Avenue in Los Angeles – has no subtlety: it revels in its rich chocolate decadence. The fact that it is remarkably easy to put together is a bonus. You begin with melted chocolate, a ton of chocolate chips, and a spot of espresso powder – and you end up with a cookie that everybody adores. Make these cookies once, and you’ll be making them for the rest of your life.
(Makes about 3 dozen cookies)

Ingredients

• 4 ounces unsweetened chocolate, chopped
• 3 cups semisweet chocolate chips
• 1 stick (½ cup) unsalted butter, cut into bits
• ½ cup all-purpose flour
• ½ teaspoon double-acting baking powder
• ½ teaspoon salt
• 4 large eggs, at room temperature
• 1½ cups sugar
• 1½ tablespoons instant espresso powder
• 2 teaspoons vanilla

Directions
In a metal bowl set over a saucepan of simmering water, melt the unsweetened chocolate, 1½ cups of the chocolate chips, and the butter, stirring until the mixture is smooth, and remove the bowl from the heat. In a small bowl, stir together the flour, the baking powder, and the salt. Ina  bowl, beat the eggs with the sugar until the mixture is thick and pale, and beat in the espresso powder and the vanilla. Fold the chocolate mixture into the egg mixture, fold in the flour mixture, and stir in the remaining 1½ cups chocolate chips. Let the batter stand for 15 minutes. Drop the batter by heaping tablespoons onto baking sheets lined with parchment paper and bake the cookies in the middle of a preheated 350ºF oven for 8 to 10 minutes, or until they are puffed and shiny and cracked on top. Let the cookies cool on the baking sheets, transfer them to racks, and let them cool completely.

Recipe Notes

1. Err on the side of underbaking these cookies. They are meant to be soft and rich.
2. Cool for one minute on the baking sheet before transferring the cookies to racks.

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These cookies are seriously amazing and they are so easy! 

Have a great weekend everyone!!

xox

Taylor's Paleo Chocolate Chip Cookies

Today's cookie comes from one of my favorite fashion bloggers Taylor of Sterling Style! Taylor recently tried to cut out grains or gluten from her diet to help with her allergies. She was following the Paleo Diet, which you can read more about here.  Her chocolate chip cookies are grain free and apparently delicious! I'm dying to try them! Here's what she says about them, "These cookies are made with mostly healthy nuts, dates, and coconut and taste so similar to a regular chocolate chip!! My boyfriend and I have been fighting over them."

Taylor's Paleo Chocolate Chip Cookies recipe from here
(Makes 12)

Ingredients
    •    4 dates, pits removed
    •    1 1/2 cup walnuts
    •    1/2 cup pecans
    •    1 tsp baking soda
    •    1/8 teaspoon salt
    •    2 tablespoons coconut oil
    •    1 egg
    •    1 teaspoon vanilla
    •    1/4 cup unsweetened shredded coconut
    •    1/4 – 1/2 cup dark chocolate chips

Directions
Preheat oven to 350 degrees F.
Grind dates in the food processor until a paste forms, about 40 seconds. Add walnuts and pecans and blend until very finely chopped, about 35 seconds. Add baking soda and salt and pulse a few more times.
Warm the coconut oil so it is in liquid form. With the food processor running, drizzle it into the batter with the egg and vanilla. Stop mixing as soon as the egg and oil are blended in.
Scrape the batter into a bowl and stir in coconut and chocolate chips by hand. The dough will be sticky and wet. Drop 12 portions of the dough onto a cookie sheet, then flatten slightly with your fingers.
Bake 15 minutes, or until nicely browned.

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I love that this recipe doesn't call of any weird/hard to find items. And the fact that it's healthy and delicious is all the more appealing!

Rhiannon's Cherry Chocolate Chip Cookies

I hope you all aren't sick of all these Christmas cookie recipes! There two more great ones left after this one, and then I'm sharing one of my favorites on Saturday :) These are Rhiannon's Cherry Chocolate Chip Cookies. Here's what she has to say about them, "I love this cookie because the ingredients are so minimal and it's super easy to double or triple the recipe is you're wanting to make extra. Also it's an extremely versatile recipe; if you don't like cherrie you can throw in some chopped up peanut butter cups which is something I too have tried! Cherries, however, remind me so much of the holidays!

Rhiannon's Cherry Chocolate Chip Cookies
from Canadian Family Magazine
(Makes 30)

Ingredients

1/2 cup butter, room temp
1/2 cup sugar
1/2 cup brown sugar
1 egg, room temp
1 tsp baking soda
1 1/2 cup all-purpose flour
splash of vanilla
half a bag of semi-sweet chocolate chips
1/2 - 1 cup dried unsweetened cherries
 

Directions

Preheat your oven to 350 degrees F and line a metal baking sheet with parchment paper. In a medium bowl, cream together the butter, sugar and brown sugar until fluffy. Beat in your egg and vanilla, scraping down the sides to combine well. In another bowl, mix together your flour and baking soda; add it to the butter mixture and combine by hand until the dough is thick and incorporated. Fold in the chocolate chips and cherries; be careful not to overmix.
You can drop by rounded spoonfulls onto the parchment paper, or use your hands to roll small smooth balls of dough before placing on your baking sheet. Bake 12 at a time for 10-12 minutes of until the very tops of your cookies start to turn light brown. Remove from oven and let cool for 10 minute before placing the cookies on a cooling rack. Eat them up fast before anyone else comes to see what that delicious smell in your kitchen is. No need to store these in an air tight container. All 27 cookies will be gone in a few hours. Enjoy :)

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Sorry the blog hasn't been too regular this week. Things over here have been pretty boring. I'm not joking when I say it's been raining nonstop since last Friday. Today was definitely the worst of it, with hale storms, thunder, lightening and 3 inches of rain an hour {which is a lot for LA!}. There was the most beautiful rainbow in the afternoon, though. It was so big and bright and we could see the full arch. It made me think of this funny video because it was a double rainbow haha. 

I've also been pretty busy getting ready for Christmas. I can't believe it's just days away!  Even though I'm kind of MIA on the blogging front I'm still thinking of all of you and wishing you a merry Christmas season!

xox

Carrie's Thimble Cookies

Next up for our Christmas Cookie Recipe Exchange is Carrie's Thimble Cookies. Here's what she has to say about them, "As a child one of the best parts of the Christmas season was looking forward to the baked goodies my grandma would bring by our house.  My mom did her own baking, but somehow Gram found time to bring so many more varieties - my favorite of which was Thimble cookies.  When I saw her drive up in her little green car and begin carrying in the Christmas tins my little heart skipped a beat.  She would set them on the table where I carefully lifted lid after lid until setting my eyes on layer upon layer of the jam-filled centers.  To this day it is the first cookie I bake at holiday time...and even throughout the year!  They are a delight with a hot cup of tea - and the perfect melt in your mouth cookie for any time of day.  I hope you enjoy!" That's such a sweet story!

 Carrie's Thimble Cookies 
Ingredients
1/2C   butter
1/4C   brown sugar
2         eggs
1C      sifted flour (I used my gluten-free flour blend listed here)
Strawberry or Raspberry Jam
Crushed walnuts, corn flakes or coconut

Directions
Cream butter.
Gradually work in the sugar.
Add one beaten egg plus one yolk and beat well.  Be sure to reserve the other egg white.
Stir the flour into the egg/sugar/butter mixture and roll into small balls.
One by one dip each ball into the remaining egg white and roll into the walnuts, corn flakes or coconut.
Place on parchment lined cookie sheets.
Press down the center of each with a floured thimble (as I kid I used my thumb).
Bake for 5 minutes in pre-heated 300 degree oven.
After 5 minutes remove and once again gently press down centers that may have risen.
Place cookies back in oven for an additional 10 to 15 minutes before removing from oven.
Upon removing and while still hot, fill the centers with the jelly of your choice.
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yum yum yum! My mom just made some very similar to these and I can't wait to try them!

 xox

Eden's Roly-Poly Santas

Next up for our Christmas Cookie Recipe Exchange is Eden's Roly-Poly Santa Cookies. Here's what she has to say about them, "I first saw the recipe for these Santas in the Better Homes and Gardens Cookie magazine years ago and thought they were absolutely adorable! I was dying to make them and see if they would turn out the same. I was surprised at how easy the recipe was and they came out more charming than I had expected. My family loved them! From that point on I've been making these little Santas every year and they are always a hit when I bring them to a Christmas party or as give as gifts!

Eden's Poly-Poly Santas

(Makes 12)

Ingredients for Santas

1 cup butter 

1/2 cup sugar

1 tablespoon milk

1 teaspoon vanilla 

2 1/4 cups flour 

red food coloring 

mini chocolate chips (for eyes and buttons) 

Red Hots for nose 

Directions: 

Preheat the oven to 325 degrees 

Beat butter on high for 30 seconds. Add sugar, beat until combined., scraping down sides of bowl. Beat in milk and vanilla. Gradually add flour. 

Remove 1 cup of dough and set aside. Mix red food coloring in the remaining dough. Make one 1 inch ball and five 1/2 inch balls from the red dough. From the plain dough make 3/4 inch ball and four 1/4 inch. Attach them by just pushing the dough together, like picture shows. Add the chocolate chip eyes and buttons. After they are all assembled on a cookie sheet, bake them for 12-15 minutes. Let cool for 2 minutes.

Ingredients for frosting:

1/2 cup shortening 

1/2 teaspoon vanilla

1 1/3 cup powdered sugar 

1 tablespoon milk 

Directions: 

Beat shortening and 1/2 teaspoon vanilla in mixer for 30 seconds. Gradually add powdered sugar and enough milk to make frosting piping consistency. 

Spoon frosting into a decorating bag and use a medium, star tip to pipe the Santa's beard, and hat. Don't forget to add the nose! 

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Aren't these seriously the cutest?! I need to make them asap!

So, it's been a very rainy weekend here in LA and it's continuing into the week {yay!}. I did a lot of productive Christmas shopping so I feel good. I have a fun giveaway for you all this afternoon so make sure to check back!

xox

photos by Zan Passante

Shannyn's Mexican Hot Chocolate Snickerdoodles

Next up for our Christmas Cookie Recipe Exchange is Shannyn's Mexican Hot Chocolate Snickerdoodles. Here's what she has to say about them, "I just hosted a cookie exchange for some friends a couple weekends ago, and there were some incredible cookies people brought. Since one of my friends is vegan, I wanted to make at least one vegan recipe (but without crazy ingredients I'd have to be running all over town for!). I made Mexican Hot Chocolate Snickerdoodles and - wow - they were incredible. I'll definitely be making these again. A warning...there is a bit of heat on the finish of these cookies, due to the cayenne. Cayenne could probably be modified to have less or none at all, but it's really one of my favorite features of these cookies."

Shannyn's Mexican Hot Chocolate Snickerdoodles
(Makes 24)

Ingredients for the cookie dough:
1 2/3 cups all-purpose flour
1/2 cup Dutch process cocoa powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 to 1/2 teaspoon cayenne pepper (I used 1/2 tsp)
1/4 teaspoon salt
1/2 cup canola oil
1 cup granulated sugar
1/4 cup pure maple syrup
3 tablespoons soy, almond or regular milk (I used almond milk)
2 teaspoons vanilla

Ingredients for the sugar coating:
1/3 cup granulated sugar
1 teaspoon cinnamon

Preheat oven to 350 degrees.

In a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, cayenne and salt.

In a medium bowl, whisk together oil, sugar, maple syrup, milk and vanilla. Pour mixture into the dry ingredients, stirring with a wooden spoon until combined.

In a shallow dish, stir together sugar and cinnamon.

Roll dough into walnut sized balls, then gently flatten each ball into a 2" disc. Place once side of the dough disc into the sugar coating, pressing to adhere. Place dough, sugar side up, onto parchment-lined baking sheets, spacing them at least 2" apart.

Place into the oven and bake until the cookies have spread and are crackly on top, about 9 to 12 minutes. Remove from the oven and place baking sheet on a wire rack - let cookies cool for 5 minutes, then transfer to a wire rack to cool completely.
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If you'd like to submit your favorite Christmas/holiday cookie send me an email!

{Click here to see the guidelines}

 

photos from tea and brie

Emma's Homemade Peppermint Oreos

Next up for our Christmas Cookie Recipe Exchange is Emma's Homemade Peppermint Oreos. Here's what she has to say about them, "I love these cookies because they are so delicious and extremely easy to whip up.  Peppermint anything is perfect for the holidays!  Enjoy!"

Emma's Homemade Peppermint Oreos

Ingredients for the cookie:
1 devils food cake mix
1/3 cup oil
2 eggs

Directions:
Preheat oven to 350 degrees.  Mix cake mix, eggs, and oil.  Roll into balls and bake for 10 minutes.  Cool.

Ingredients for Peppermint Butter Cream Frosting:
1/4 cup butter
1/4 cup shortening
1/2 teaspoon peppermint extract
2-3 cups powdered sugar
1 tablespoon milk
1-2 drops red food coloring

Directions:
Cream butter and shortening until fluffy.  Add peppermint.  Slowly pour in powdered sugar, then add milk while mixing.

After the cookies and frosting are made, frost the middle and put together.
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These look soo good, I can't believe they're so easy!

If you'd like to submit your favorite Christmas/holiday cookie send me an email!

{Click here to see the guidelines}

 Have a great weekend everyone!!
xox

 

Ashleigh's Super Soft Chocolate Drop Cookies

 Next up for our Christmas Cookie Recipe Exchange is Ashleigh's Super Soft Chocolate Drop Cookies. Here's what she has to say about them, "I got this recipe from the "Mad Hungry" cook book by Lucinda Scalla Quinn.  The dough is beautiful and the cookie stays soft forever.  By forever, I mean until you eat them all.  And because it's a plain drop cookie you could add pretty much add anything.  Crushed candy cane, white chocolate chips, orange zest or even Baileys.  Seriously so easy and super good looking."

Ashleigh's Super Soft Chocolate Drop Cookies {from Lucinda Scalla Quinn}
Ingredients
1 1/2 Cups Flour
3/4 t. Baking Powder
1/2 t. Coarse Salt
1 Cup Unsalted Butter
3/4 Cup Sugar
1 Large Egg, Lightly Beaten
1 t. Vanilla Extract
6 Ounces Bittersweet or Semisweet Chocolate, Melted
1/3 Cup Milk

Directions
Preheat 350. Butter baking sheet. In a small bowl whisk together flour baking powder and salt.
In a large bowl cream butter and sugar. beat in egg and vanilla. Blend in melted chocolate. Alternatly blend in flour mixture and milk ending with flour. Drop dough by teaspoonfuls onto baking sheet 1 inch apart. Bake for 10 to 15 minutes or until edges are set and centers are still soft. Remove to cooling racks.
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If you'd like to submit your favorite Christmas/holiday cookie send me an email!

{Click here to see the guidelines}

 xox

Siri's Ultimate Ginger Cookies

Siri is starting off our Christmas Cookie Recipe Exchange with these siriously delicious looking ultimate ginger cookies! Here's what she has to say about them, "I will do anything Ina Garten tells me to.  I'm not kidding.  So when she made these ginger cookies on her show and labeled them ULTIMATE, I knew I must try.  I'm a fan of all ginger things come Christmas time... snaps, breads, cakes.  And these cookies are rich and flavor and very chewy.  Perfect thing to eat by the fire with a cup of coffee or tea (or warm alcoholic beverage)."   

Siri's Ultimate Ginger Cookies {from Ina Garten}
(Makes 16) Printable Recipe 

Ingredients 

• 2 1/4 cups all-purpose flour 
• 1 teaspoon baking soda 
• 2 teaspoons ground cinnamon 
• 1 1/2 teaspoons ground cloves 
• 1/2 teaspoon ground nutmeg 
• 1/2 teaspoon ground ginger 
• 1/4 teaspoon kosher salt 
• 1 cup dark brown sugar, lightly packed 
• 1/4 cup vegetable oil 
• 1/3 cup unsulfured molasses 
• 1 extra-large egg, at room temperature 
• 1 1/4 cups chopped crystallized ginger (6 ounces) 
• Granulated sugar, for rolling the cookies

nocoupons

Directions

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
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Matthew and my Dad are both biiig ginger fans so I'm sure they would love this cookie.

If you'd like to submit your favorite Christmas/holiday cookie send me an email!

{Click here to see the guidelines}

 xox

 

Christmas Cookie Recipe Exchange

I am a huuge fan of Christmas cookies {I think we all are} and I seriously need to get my bake on asap. I had an idea last night which led me to a Saturday post. I am going to do a Christmas Cookie Recipe Exchange! I'm thinking about  posting a recipe a day until Christmas so I would love your submissions. Please email me with a recipe, a photo that you've preferably taken {but not totally necessary if you can find a similar one online}, and a brief description of what the cookie means to you or its history. I think it will be a great way for us to find some tried and true recipes to bake this holiday season!

xox

 

note: doesn't necessarily need to be a Christmas cookie. It can be any cookie that you would enjoy this time of year, around a fireplace, and with your loved ones!