Tag Archives: cookies

Salted Chocolate Lavender Cookies

They’re salty and chocolatey and chewey and crunchy … This recipe yields joy, awe, and happiness.

Salty and chocolatey and chewey and crunchy … This recipe yields joy, awe, and happiness.

 

1 1/2 cups Spelt Flour

1 cup Dutch-process cocoa powder

1 1/2-2 tsp flaky sea salt- I like Murray River

3/4 tsp baking soda

3/4 tsp baking powder

1 cup packed brown sugar

3/4 cup granulated sugar

3/4 cups cold butter

2 tsp pure vanilla

1 tablespoon coffee

2 eggs

1 cup Dark Chocolate Chips I use Felchlin discs.

1 teaspoon Lavender – I used organic Lavender Flowers Herbal Tea

1-2 teaspoons Lavender for sprinkling on tops before baking

 

In a medium sized bowl

add flour ,cocoa powder, sea salt, baking soda, baking powder in a bowl. Mix with a fork and set aside.

 

Using a stand mixer fitted with the paddle attachment

cream the butter until color is light and texture is fluffy.

Beat in sugars until smooth .

Add vanilla and coffee.

Add one egg at a time beating well after each addition. Don’t forget to keep sides of the mixing bowl scraped to incorporate all dry and wet ingredients evenly.

Add half the flour mixture and beat on low .

Adding remaining flour mixture and mix until incorporated .

Stir in the chocolate chips and lavender by hand.

This is a very thick sticky dough – be strong !!

 

 

Roll them into big balls( 2 tablespoons each)

Place on greased baking sheet. Sprinkle with lavender flowers

Chill for 1 hour

 

Heat oven to 190c/375f

Bake 12-17 minutes. Remove from oven set aside for 5 minutes then move to

cool throughly on a baking rack.

Enjoy!!

 

 

This recipe was inspired by the wonderful Local Milk Blog…RESPECT !!

 


Chocolate Cookies

I’ve been chasing this recipe since naptime in kindergarden and I finally found it. I added a splash of strong coffee for an additional depth of flavor. Hopefully these cookies make you as happy as they do me. You better have your pink blankie nearby.

2 1/2 sticks Butter- room temp

2 cups Sugar plus extra to sprinkle tops before baking

2  Eggs

1 teaspoon Vanilla

1 tablespoon Coffee (optional)

3/4 cup  Cocoa Powder

2 cups plus one tablespoon Flour

1 teaspoon Baking Soda

1/2 teaspoon Sea Salt

Cream together butter and sugar.

Add the eggs, vanilla, and coffee. Beat well.

Add cocoa powder, flour, baking soda, and salt.

Mix until incorporated.

Split dough in half and on a surface sprinkled with cocoa powder roll each half into a log.

Cool in frig (at least an hour)

Preheat oven 180c/350f

Slice about 1/2 “ thick and line them up on your baking sheet.

Sprinkle tops with sugar and bake for 10 minutes.

Cool


Salted Caramel Twix

Its fun and exciting to make your own chocolate and you could do this with any biscuit. Just remember _chocolate melts very fast !

 

Waxed paper

1 box -Shortbread Fingers ( in your cookie aisle)

2 cups melted chocolate – -I like dark chocolate pieces for this 62%

1 recipe salted caramel

Salted Caramel

1 cup sugar

½ cup butter

¼ cup cream

½ vanilla bean scraped

¼ teaspoon sea salt

In a small sauce pan heat cream until warm.

In a separate pan, melt the sugar over med heat. Cook until amber in color and all the crystals are melted.

Slowly add the cream and stir.

Add butter in small amounts stir and take off heat.

Add salt and vanilla. Stir and set aside to cool a bit .

Lay shortbread fingers on waxed paper.

Carefully top each finger with warm Caramel.

Set aside to cool completely.

Melt chocolate pieces over  a double boiler for 3 minutes. Stir frequently as chocolate will hold its shape and you may not realize it is melted.  , turn off heat when chocolate is half melted, and stir.

When chocolate is ¾ melted take top of double boiler off and set on cool surface.

Stir frequently until smooth.

(You can melt chocolate in the microwave at 50% heat for 40 seconds . then at 15 second intervals until smooth.) Do not over heat!!

Using 2 forks as tools

Dip caramel topped shortbreads into the melted chocolate. work fast.

Set on waxed paper to dry. (in a cool place)

When cool peel off the waxed paper and relish in the fact that you have just achieved greatness.


Chock a Block Chocolate Chip Cookies

The flavor of the perfect bakery chocolate chip cookie has haunted my inner baker for years until I finally, finally got it right. After many attempts, researching and baking off many different recipes over the years, I think we have lift off and have finally achieved the gourmet bakery flavor !! With fresh ingredients, and good ingredients, this recipe will find its place in your own personal collection. May it go down for generations.

  •  2 cups flour
  • 1 ½ teaspoons baking powder
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons sea salt –(you may also sprinkle tops before baking if you like.)
  • 2 ¼ sticks fresh butter-  just room temp (no warmer)
  • 1 ¼ cups brown sugar
  • 1 cup sugar
  • 2 eggs
  • ¼ teaspoon vanilla bean paste
  • 1 ¼  cup dark chocolate discs I like Felchlin Accra 62% .If you can not find Felchlin, check your baking asile for dark chocolate discs. Valrhonas are nice, as are Ghiradellis brand.

Place flour, baking powder, baking soda and salt in a bowl. Toss lightly together with a fork. Set aside.

In a separate bowl, Using a mixer, a Kitchen Aide works great for this,  Cream butter and sugars together until color lifts to a light tan. About 4-5 minutes.

Add eggs and vanilla paste. Until just incorporated.

Add flour mixture in 3 batches minding not to over mix batter.

Hand stir in your chocolate discs.

Cover tightly with plastic and refrigerate at least 24 hours.

When ready to bake off , remove from refrigerator and let sit for 15 minutes, allowing  dough to become scoopable.

Preheat  oven to  180c/350f

Drop 2-3 tablespoons of batter for each cookie. (A small ice cream scoop works great for this.)

Bake for 15-20 minutes.

Savor the flavor…


Magpie Cookies

When I first made these cookies , my beautiful friend Maggie came over , she stood in my kitchen, and ate the entire plate without taking a breath! I felt she earned the recipe to be named after her. She’s the greatest.

Preheat oven 180c/350f

  • 1 cup flour(maybe a sprinkle more in the UK)
  • ½ teaspoon baking  soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ cup butter-room temp
  • ½ cup light brown sugar
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 1 egg-lightly beaten
  • 1 tablespoon milk
  • 1 teaspoon grated orange rind
  • 1  2/3 cup oats
  • 1 cup chocolate chips
  • ¾ cup dried cherries-chopped

Sift flour, baking soda, baking powder, salt. Set aside.

In separate bowl, (or kitchen aid with paddle attachment) blend butter , sugars.

Add vanilla, egg, and milk. Beat until smooth.

Add dry ingredients. Beat on low until incorporated.

Hand stir in oats, chocolate chips, orange rind, and cherries.

Scoop heaping tablespoon sized dough onto nonstick baking sheet.

Bake for 12-15 minutes. Cool on wire rack.

Set some aside for yourself !! Maggie is coming over!