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Posts Tagged ‘Brownie Cookies’

This year I participated in a little something called The Great Food Blogger Cookie Swap hosted by the very talented Lindsay and Julie. Not sure if you heard of it or not, but it was pretty epic! There were some 22,000 cookies floating around the U.S. the past week just from this swap. I wonder how many cookies take flight or go on road trips this time of year?!? We were sent 3 fellow participants to send our cookies to and in return you received 3 dozen from various other people. The first dozen I received was Gingersnap Cookies with Chai drizzle and Candied Ginger from Stephanie of Life Tastes Like Food. Over the years I’ve developed a wonderful friendship with Ginger cookies. Back in the day we didn’t really see eye to eye, but as I matured so did my tastes buds. The first night I ate 3 of them, in like 10 minutes! Swoon!! They were delicious with my morning coffee. A few days later the next 2 dozen came. It was like Christmas!! Kimberly of Rhubarb & Honey sent Cranberry Orange Pecan Cookies that screamed of holiday scents. I loved the specs of orange zest…so festive!! Emily of A Gilt Nutmeg shared her Cookies and Cream Cookies that had big chunks of Oreo’s scattered throughout the cookie. Delish! I can’t wait to get the recipes from everyone and recreate them at home.

The cookie I shared with my matches was a spin off my favorite holiday pick-me-up….the one and only Peppermint Mocha Latte from Starbucks. I have now become one of those crazies in line that you always here people make fun of when ordering. Allow me to enlighten you…..”I’ll have a Grande Decaf Non-Fat No Whip 1/2 Pump Extra Hot Peppermint Mocha.” How many times do you think that’s actually the drink I end up with?? haha!!

Since I didn’t test the recipe before the exchange, I knew the base had to be one that I’ve used before. So I turned to my favorite chocolate cookie that appeared here and here. It’s part brownie, part cookie – kind of amazing! Added in some Andes Peppermint discs, mini chocolate chips, and crossed my fingers that it wasn’t too minty. I doubled the first batch and it made just enough to cover the 3 dozen that I needed. Which meant that I had to whip up some more to photograph, hate when that happens. 3 of them may have disappeared during the photo session….they just threw the picture way off balance. ;) I really hope everyone enjoyed these as much as I did! Are Peppermint Mocha Lattes one of your favorite holiday indulgences as well, try it in cookie form. I see nothing wrong with having them both in the same day either. Tis the season!

(Printable Recipe)

Peppermint Mocha Chocolate Chip Cookies

Ingredients

  • 6 ounces semi-sweet chocolate, chopped into 1/2 inch pieces
  • 2 tbsp unsalted butter, room temperature
  • 1 tbsp instant coffee
  • 1 cup flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 3/4 cup granulated sugar
  • 2 eggs, room temperature
  • 2 tbsp Bailey’s
  • 1 tsp vanilla extract
  • 1/3 cup mini chocolate chips
  • 1/3 cup chopped Andes Peppermint discs

Directions

1. Preheat the oven to 300 degrees. Line 2 baking sheets with parchment paper or silpats. Set aside.

2. In a small glass bowl, combine the chocolate and butter. Place the bowl over a pan of simmering water and stirring frequently until the chocolate has melted and the mixture is smooth.

3. In a medium bowl, whisk together the instant coffee, flour, cocoa powder, baking powder, and salt. Set aside.

4. In large bowl, beat the sugar, eggs, water, and vanilla extract until combined, about 2-3 minutes. Slowly add in flour mixture until batter is thick and smooth. Be careful not to over mix. Fold in the melted chocolate. Stir in the chocolate chips and Andes Peppermint discs. Using a medium scoop (about 1 1/2 tbsp) place dough onto prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 12 to 14 minutes. Allow the cookies to cool completely on the baking sheets and serve.

Notes

  • Cookies are best the day of or next day. Store in an air tight container for up to 3 days.
  • Any type of peppermint candy will do, I just really like Andes Mints.
  • Recipe adapted from Giada de Laurentiis

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I’ve been on a bit of a toffee kick the past few weeks: herehere and also a few recipes that didn’t make it to the blog.  Although delicious, I’ve had no self-control lately and HAD to make something to use up the rest of the bag.  A few months ago I shared this recipe that rocked my cookie world.  It’s part brownie, part cookie, and totally amazing!

There is a thin, crispy outside with a rich chocolate brownie texture on the inside.  Perfection I tell you!  I especially liked that the mini chocolate chips and toffee bits were scattered throughout each cookie.  So let’s review real quick shall we:  Chocolate – love, Toffee – love, Coffee – love, Brownie – love, Cookie – love!  Needless to say……my lack of self-control is sticking around a bit longer with these in the house.

(Printable Recipe)

Chocolate Toffee Coffee Cookies

Adapted from Giada De Laurentiis

Ingredients

  • 6 oz semi-sweet chopped into 1/2 inch pieces
  • 2 tbsp unsalted butter, room temperature
  • 1 tbsp instant coffee
  • 1 cup flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 3/4 cup sugar
  • 2 eggs, room temperature
  • 2 tbsp Bailey’s (or water)
  • 1 tsp pure vanilla extract
  • 1/2 cup semi-sweet mini chocolate chips
  • 1/2 cup toffee bits

1.  Preheat the oven to 300 degrees.  Line 2 baking sheets with parchment paper or silpats.  Set aside.

2.  In a small glass bowl, combine the chocolate and butter.  Place the bowl over a pan of simmering water and stirring frequently until the chocolate has melted and the mixture is smooth.

3.  In a medium bowl, whisk together the instant coffee, flour, cocoa powder, baking powder, and salt.  Set aside.

4.  In large bowl, whisk together the sugar, eggs, water, and vanilla extract until combined, about 2-3 minutes.  Fold in flour mixture until batter is thick and smooth.  Be careful not to over mix.  Fold in the melted chocolate.  Stir in the chocolate chips and toffee bits. Using a cookie scoop measure 1/4 cupfuls of batter (about 2 scoops) onto prepared baking sheets.  Bake until slightly puffed and the tops begin to crack, 15 to 18 minutes.  Allow the cookies to cool completely on the baking sheets and serve.

Notes

  • For regular size cookies, use 1 medium size cookie scoop.  Bake for 10-12 minutes or until tops begin to crack.
  • Cookies are best the day of or next day.  Store in an air tight container for up to 3 days.

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