Attention all chocoholics: this cookie is going to be your new fave! Double Dark Chocolate Shortbread Cookies are melt-in-your-mouth goodies with a delicate outer crunch. With a short list of ingredients, and dough that can be stored in the fridge or freezer till you’re ready to bake, they’re perfect for the busy holiday times ahead.
I was just browsing the WordPress blogs and ran across Jen’s recipe for Chocolate Shortbread Stars at Baking Bohemian. They sound simple and look really yummy. I don’t have any rice flour handy but I’ll remember to get some the next time that I go shopping because I’d certainly like to try them. The recipe is adapted from “Bake,” an Australian Women’s Weekly cookbook.
Momofuku Milk Bar, if you haven’t heard, is a popular NYC bakery that specializes in cookies, cakes, pies and more. One of their trademark delights is the Momofuku Milk Bar Cookie, which is going to “pulverize your self-control,” according to blogger Jane Maynard. The secret to this chocolate chip cookie is its crunchy texture, which is achieved with the addition of crushed cornflakes.
Today is National Chocolate Chip Cookie Day! I almost missed it! Fortunately, I was able to rustle a bag of cookies from the freezer and we’re sorted.
Any day is Chocolate Chip Cookie Day around here! We love them. So do most Americans: 25 percent of cookies sold there contain chocolate chips. Of course, you could eat them straight out of the bag. Or have them in pancakes, or cupcakes or ice cream! But I’m a purist — I’ll have mine in cookies, with a glass of milk! 🙂
You’ll find lots of recipes for Chocolate Chip Cookies on this blog (they even have their own category!) Or try the Nestle’s Original Toll House recipe. For Hedgehog Cookies — my son’s favorite Chocolate Chip Cookie, see my blog, Our Cookie Journal.
Even Santa prefers Chocolate Chip Cookies!
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My stomach started grumbling the minute I saw this picture of Black Forest Cookies in a Calgary Herald post about dunkable cookies. Their crinkly, chocolate exterior, studded with cherry jewels, hint at a soft, chewy inside. What a treat!
There’s also a recipe for Chewy Ginger Cookies. I love Gingersnaps but there’s nothing as comforting as a spicy but tender ginger cookie. If they bend when you try to break them, they’re perfect!
If that weren’t enough, a recipe for Chewy Chocolate Chip Cookies promises “it’s nearly impossible to eat only one.” (Isn’t that always the case with CCCs?)
The three recipes are provided to the Herald by ATCO Blue Flame Kitchen.
And while we’re talking about dunkable cookies, check out my blog about Baker’s Chocolate Brownie Cookies. We’ve called them Dunkable Brownies for years.
This link takes you to three recipes that embrace the classic combination of coconut and pecans: Pecan-Coconut Bars are easy, rich and moreish. Buffalo Chips (also called Kitchen Sink Cookies) seem to have everything in them — including an unforgettable taste. Finally, Coconut-Pecan Dessert Bars boast a graham-cracker base and two types of baking chips: chocolate and butterscotch.
It doesn’t get any easier than this. With only seven ingredients, it’s important to buy quality cocoa and chocolate chips because Perfect Brownies are all about the chocolate. So get your glass of milk ready because whipping up a batch of these brownies takes only two minutes flat (watch the video*).
*Note: I would not recommend using waxed paper when baking. Use parchment or baking paper for best results.