Inspired by spicy hot chocolate, these cookies warm up a cold winter day.
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Gluten-free chocolate and chili roll-out cookies.
These Jack-O-Lanterns are made from thin chocolate roll-out cookies sandwiched over peanut butter. The peanut butter comes up through the pumpkin's eyeballs and out through its mouth, creating a spooky Jack-o-Lantern if I ever saw one.
These Jack-O-Lanterns are made from thin chocolate roll-out cookies sandwiched over peanut butter. They're chocolatey-nutty, crispy-creamy, Halloween treats.
There's something delightfully macabre about eating foods shaped like adorable animals. Childhood is full of opportunities to bite the ears off of chocolate bunnies and take down an entire school of Goldfish in a single, satisfying crunch. Not surprisingly, Beatrice Harlib's 1952 Pillsbury Bakeoff Grand Prize-winning recipe for Snappy Turtle Cookies, pecan tortoises with buttery cookie bodies and chocolate frosted shells, was inspired by her own young son.
Adapted from Beatrice Harlib's 1952 Pillsbury Bakeoff Grand Prize-winning recipe, this version adds cinnamon and ginger for a lightly spiced take on a traditional butter cookie. The original recipe calls for semi-sweet chocolate chips, which will do in a pinch, but for serious chocolate lovers, I find using the best quality dark chocolate you can get is always a worthy substitution.
Rugelach are an irresistible, classic Jewish pastry which originated in Eastern Europe. Rich without being too rich, rugelach are a cross between a pastry and a cookie: flaky-crisp like a rich pie dough on the outside, and tender and buttery on the inside.
There are certain things that I struggle to comprehend. It's not that I doubt that they're true, but I just can't wrap my mind around their existence. For instance: We're on a planet. That is spinning. In space. This totally blows my mind. Why can't we feel the Earth's rotation? Why don't we fall off? What happens at the edge of the universe?*
The mere sight of an Oreo stirs up feelings in me disturbingly like love. Not, of course, a torrid, star crossed love. Or even a simple storybook love. No, Oreos give you the kind of love only found in a long term relationship. They're familiar, comforting and pretty good in bed. (Oh, like you never eat cookies in bed?)
While I wasn't looking to construct an exact replica of the Havanna brand alfajor negro (chocolate alfajor), I did want to satiate my craving for that sandwich cookie's subtle chocolate flavor, almond and citrus zest essence, cake-like texture, dulce de leche filling, and chocolate coating.
The flavor is delicate cocoa, orange, honey, and almond, coated in chocolate, and naturally, generously filled with rich dulce de leche.
I keep waiting for this whole cupcake trend to end. But just as I think, "It will, it must!", another bright and cheery cupcake shop opens on my corner. To be honest, the whole cupcake craze has always confused me, not in the least because if there is any baked good that could easily be marketed as petite, chic, and an acceptable part of the modern diet, it's the cookie. Maybe, I thought as I gave the newest cupcake shop the stink eye, maybe we just need a grown-up cookie. An ambassador to start the Cookies: They're Not Just For Kids campaign. So I ran home and pulled out three ingredients that I use for my more sophisticated desserts: unsweetened European cocoa powder, ground espresso, and walnuts.
These chocolate walnut cookies have a grown-up hint of espresso.
This recipe is essentially for Fauxreos, but with the addition of hot coffee to create a thick, cake-like batter that is spread with a spatula, not rolled out.
Oreos built a reputation by touting the unique ways we can enjoy eating them, so likewise a Fauxreo must deliver Oreo magic no matter the snacking style. When this culinary time machine takes off, no one gets left behind.
I once thought that I didn't like meringue cookies. The ones from the store always reminded me of styrofoam and never had enough flavor to be worth my time. Then, in culinary school, I started messing around with chocolate left over from a molding lesson and some unused egg whites and I wound up with a meringue cookie to die for. They have a great texture and deep chocolate flavor—plus, they're gluten-free!
These chocolate chocolate chip hazelnut cookies are filled with Nutella.
Though they might resemble baby Bûche de Noëls, these sweet treats are all cookie: a deep, dark, chocolaty crumbly and buttery cookie smothered in chocolate frosting. Add some easy decorating touches with writing icing for the log's cross-section, and the tines of a fork to form a bark texture, and you've got a treat that is as adorable as it is sweet.
[Photo: Kathy YL Chan] The dessert special at Columbine changes on a daily basis, but the good stuff usually gets repeated once every two weeks. Keep your eye on their specials menu, and if you see Mad for Martha's...
[Photo: Kathy Chan] First there is a crackle, a crunch—then just deep chocolaty goodness, simultaneously dark in flavor and light, very light, in texture. These are Flourless Chocolate Cookies, baked by Northern Spy Food Co. in the East Village....