Category Archives: Chocolate

Peanut Butter-Chocolate Chip Oatmeal Cookies

It seems like everyone hates Mondays, but I think Wednesdays are the real problem. On Monday and Tuesday, I just had a weekend, and on Thursday and Friday, I’m anticipating another. But on Wednesday, I’m just stuck in the middle. It’s torture. The idea that there are two more days until I can sleep in again is almost too much to bear 😭

Anybody else feel the same way?
Perhaps, this Wednesday, you could use a cookie. A really big, puffy cookie full of peanut butter and chocolate, and super chewy from oats and brown sugar. Yes. That might make Wednesday worth surviving.

These Peanut Butter-Chocolate Chip Oatmeal Cookies are super easy–perfect for a little weeknight baking session. All the ingredients are things you probably already have. The cookies turn out big and puffy, even though there’s no chill. And it doesn’t make a huge batch: only about fifteen cookies. That’s just enough to get you and your family through til Friday 😊

We start by creaming together softened butter and peanut butter. I recommend using creamy peanut butter. Where most oatmeal cookies spread from the butter melting in the oven, the peanut butter in this recipe keeps these cookies puffing up instead of out. This is because peanut butter doesn’t have a fat content as high as butter’s. But don’t use just any peanut butter. The natural variety is simply too thin and runny to make these cookies anything but flat, and possibly lacy. With the thicker peanut butter, these cookies puff right up. I use Jif in my baking, but use whatever you like, as long as it’s thick.

Once the butter and peanut butter are fluffy, cream in the sugars. These cookies require one part granulated sugar, and two parts dark brown sugar. This will give the cookies a bit of molasses flavor and, with the addition of an egg, will keep everything moist and chewy. A little vanilla rounds out the flavor.

Next come the dry ingredients, a simple combination of flour, baking soda, and salt. Then, the oats! These will make everything nice and chewy, which contrasts sooo well with all the puffiness from the peanut butter! And then there are the chocolate chips, which of course, are perfect with peanut butter. They may have a little bit of a hard time incorporating into the dough, but just press them in. They’ll stay.

The dough is scooped in two tablespoon increments, rolled, and baked for about ten minutes. They puff up to be huge. The outsides get golden and crispy, and the insides stay a little underbaked and ultra-peanut buttery. The oats make for a ton of chew and texture. And of course, there’s a ton of melty chocolate!

My favorite way to enjoy these Peanut Butter-Chocolate Chip Oatmeal Cookies is with a cup of coffee or tea, or crumbled over vanilla ice cream. No matter how you enjoy them, they’re sure to remedy any case of the mid-week blues!

Peanut Butter-Chocolate Chip Oatmeal Cookies
makes about 15 medium-large cookies

1/4 cup unsalted butter, softened to room temperature
6 tablespoons creamy peanut butter
1/2 cup dark brown sugar, packed
1/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 1/2 cups old-fashioned oats
3/4 cup semisweet chocolate chips

Preheat oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

In a large mixing bowl, use an electric mixer to cream together butter and peanut butter until smooth, about one minute. Add sugars, and beat until light and fluffy. Add egg, followed by vanilla. Mix in flour, baking soda, and salt, followed by oats. Fold in chocolate chips.

Scoop dough in two tablespoon increments. Roll into balls and set on prepared pan at least two inches apart. Bake for 9-11 minutes, until puffy and no longer raw looking. Let cool on pan for five minutes before removing to a rack to cool completely.

Cookies will keep covered at room temperature for up to one week.

Oreo Peanut Butter

Chocolate-Dipped Strawberry Cookies

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I am one of those people who loves Valentine’s Day. Yes, I know it’s more of a greeting card holiday than anything else, but I just don’t see anything wrong with setting aside one extra day to acknowledge all the love we have in our lives. I know we’re supposed to do that everyday, but it’s easy to get caught up in the hustle and bustle of real life and forget to be grateful.

It’s not just a day for couples. Romantic love is like nothing else and I’ve been fortunate to experience it, but the idea that it’s all that matters on Valentine’s Day (or any day) is just false. As far as I’m concerned, Valentine’s Day is about taking a little extra time to show love and gratitude to everyone you hold dear. My mom sends me a valentine every year (and is actually visiting over the holiday this year!), and my best pal, Tad, is always my valentine. And as a nanny, I have a bunch of little valentines, too. And since it’s impractical (and a little silly) to buy gifts for everyone I love, I think I’ll just hand out cookies instead.

No Valentine’s Day treat is more iconic than chocolate-dipped strawberries, but because fresh fruit coated in chocolate simply isn’t my thing, I’ve taken the simple combination and made it into these fabulous cookies. Since its February, strawberries aren’t in season. Even if they were, putting juicy fresh berries in cookie dough would result in cakey cookies, which are a travesty as far as I’m concerned. If I want something cakey, I’ll have a piece of cake! When it comes to cookies though, I want them to be soft and chewy.

So, how do we get tons of strawberry flavor into cookies without using fresh berries or artificially-flavored cake mix? With freeze-dried strawberries! You might recognize them as those crunchy berries in your breakfast cereal. They’re just fresh strawberries that have been completely dehydrated–no sweeteners or artificial stuff, just pure fresh strawberry flavor! I get mine at Trader Joe’s, but they can be found in most well-stocked grocery stores. Simply put them in a food processor or blender and blitz them into a fine powder. If you don’t have either kitchen appliance, place them in a gallon-size zip-top bag and use a rolling pin to crush them. Then, mix the gorgeous pink powder into a soft drop sugar cookie dough. Chill it for a little while and then bake for just a few minutes, until the cookies are just starting to turn golden.

For the chocolate dip, you’ll just need good-quality chocolate chips and the tiniest bit of coconut oil. I use Ghirardelli semisweet chocolate chips here because I find that they melt more smoothly than most other brands. The coconut oil helps to give the chocolate a little sheen, and also helps it firm up. Coconut oil naturally solidifies at temperatures below 76F, so once the chocolate dip on these cookies sets, it will stay that way until it’s time to eat them. I like to dip each cookie halfway, but think these would look gorgeous drizzled with chocolate, like on my Almond Joy Cookies {Grain-Free}. I like to top the still-wet chocolate dip with sprinkles…because sprinkles. Aren’t these little hearts adorable?

Chocolate-Dipped Strawberry Cookies would be wonderful for gifting or parties, and of course, keeping in the cookie jar to share with someone you love. And who doesn’t love cookies? I think they’re my valentine this year.

Chocolate-Dipped Strawberry Cookies
makes about 3.5 dozen cookies

Strawberry Cookies:
1 1.2-ounce package freeze-dried strawberries*
3 cups all purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup unsalted butter, softened to room temperature
1 1/4 cup granulated sugar
1/4 cup light brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
3-5 drops liquid red food coloring, optional*

Chocolate Dip:
1 1/2 cups good-quality semisweet chocolate chips*
1/2 teaspoon coconut oil
sprinkles, optional

In a food processor or blender, process freeze-dried strawberries until they are a fine powder. Transfer the powder to a large mixing bowl. Add flour, cornstarch, baking powder, cream of tartar, baking soda, and salt, and whisk to combine. Set aside.

In a separate large mixing bowl, use an electric mixer to beat softened butter until light and fluffy. Beat in granulated and light brown sugars, followed by eggs, vanilla, and optional food coloring. Add dry ingredients in three installments, scraping the bowl as necessary. Cover dough with plastic wrap and chill for 90 minutes, or up to three days.

Preheat oven to 350F. Line two baking sheets with parchment paper.

Scoop dough by the tablespoon and roll into balls. Place dough balls at least two inches apart on prepared baking sheets. Bake for 8-10 minutes, until no longer wet-looking and starting to turn light golden. Let cool on baking sheets for five minutes before removing to a rack to cool completely.

Once all cookies have been baked and cooled, make the chocolate dip. In a double boiler or the microwave, melt chocolate chips and coconut oil together. Stir until smooth. Dip each cookie halfway into the mixture before placing back on the rack. Top with sprinkles, if desired. Chocolate dip will solidify after a few hours at room temperature, or after 30 minutes in the refrigerator.

Chocolate-Dipped Strawberry Cookies will keep covered at room temperature for up to a week.

Notes:

1. I use Trader Joe’s brand freeze-dried strawberries.
2. The cookies pictured have three drops liquid red food coloring.
3. I use Ghirardelli semisweet chocolate chips.

Double Chocolate Fritos Cookies

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I love being from Texas. I do. I love barbecue and big skies and Willie Nelson and Texas Rangers baseball. I would wear cowboy boots every single day if they weren’t so quickly destroyed by the streets of New York. May my busted Noconas rest peacefully in the back of the closet.

But the one thing that I’m really supposed to love almost as much as God and family? The one thing that Texans love so much that there’s an Emmy-winning TV series about it? Football? I can’t stand it. Total snoozefest for me. My parents and sister-in-law live for it, but I just can’t get into it. As such, I have no clue who is playing in the Super Bowl this Sunday, except that it’s not Tom Brady. Sorry, Boston friends 😭

But for everything I don’t understand about football, the one thing I love is the food. Platter after platter of salty, starchy, cheesy everything? Now that’s my kind of Sunday evening. But for all the wings and pizza and artichoke dip, I often find a distinct lack of dessert. Not that dessert is necessary after all that heavy food, but come on. The Super Bowl is supposed to be a celebration, right?! And celebrations demand dessert! Or at least they do in my kitchen.

Enter these Double Chocolate Fritos Cookies. No, your eyes are not deceiving you. These cookies contain both chocolate and Fritos. If you’ve never tried chasing Fritos with chocolate chips, you are missing out. The salty, crunchy corn chips with sweet, melty chocolate are to. die. for. These cookies have a soft chocolate cookie base that has the taste and texture of fudgy brownies–make sure to try one warm from the oven! The cookie itself and the super melty chocolate chips…just do it. And the Fritos! They soften just slightly from the moisture in the cookie dough, but they retain a lot of crunch. They add so much chewy texture to these cookies! Their signature saltiness is somewhat masked by all the chocolate, but that’s easily remedied with a sprinkling of coarse sea salt. Yum.

This recipe is super simple to put together, and it makes a lot of cookies (four dozen). If that seems like too many for your get together, let me say this: they will get eaten. Trust me. After the smorgasbord of cheese that is game day food, these sweet, salty, crunchy, chewy chocolate cookies will be a welcome end to the party. No matter who gets the trophy on Sunday, these Double Chocolate Fritos Cookies will definitely be winners 😊

Double Chocolate Fritos Cookies
makes about four dozen cookies

1 1/2 cups all-purpose flour
3/4 cup natural unsweetened cocoa powder*
1 Tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
3/4 cup dark brown sugar*, packed
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups lightly crushed Fritos
1 cup semisweet chocolate chips
coarse sea salt, for sprinkling*

In a medium mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.

In a large mixing bowl, beat softened butter with an electric mixer until light and fluffy. Beat in granulated sugar and dark brown sugar. Beat in eggs followed by vanilla. Add dry ingredients in three installments, mixing after each addition. Fold in Fritos and semisweet chocolate chips. Cover dough with plastic wrap and chill for 90 minutes or up to three days.

Preheat oven to 350F. Line two baking sheets with parchment or silicone baking mats. Scoop dough by the tablespoon and roll into balls. Place dough balls at least two inches apart on prepared baking sheets. Sprinkle with coarse sea salt. Bake 8-9 minutes, or until the cookies look just slightly underdone. Let cookies cool on baking sheets for five minutes before transferring to a rack to cool completely.

Cookies will keep covered at room temperature for up to a week.

Notes:

1. Do not use Dutch process cocoa powder.
2. Light brown sugar may be substituted.
3. I use Trader Joe’s Pyramid Salt.

Dark Chocolate Pecan Butter

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Well, we survived the blizzard. With the exception of a two hour excursion to the fancy grocery store for provisions (read: lots of cheese and some kimchi), Henry and I stayed home all day Saturday while New York City was brought to a standstill by Jonas. We watched PBS (because we’re big nerds) and made a pot of sausage and white bean soup before the real cabin fever set in. But that was solved by taking a slippery walk down to Smith Street and making some snow angels. Really, there was nothing to complain about: we had a warm apartment, plenty of food, Netflix, and good company. But now, the snow is a problem. It’s everywhere, gray and slushy. I literally had to hike to the coffee shop across the street yesterday morning. Gross. But, then I came home, turned on BBC World Service (again, big nerd), ate some toast with bananas and this Dark Chocolate Pecan Butter, and briefly, blissfully forgot about the mayhem outside…until I left for Target and fell in a gray snowbank. So much for peace.

This Dark Chocolate Pecan Butter is so good. Chocolaty and lightly sweetened, with the deep caramel flavor that only toasted pecans can provide. It’s made with everyday ingredients like pecan halves (duh), cocoa powder, maple syrup, and coconut oil. Nothing weird. No palm oil, no copious amounts of refined sugar. No refined sugar at all, actually! There’s no dairy here either, so this nut butter is vegan!

Making homemade nut butters couldn’t be simpler. You will need a food processor or high-powered blender, but that is the only special equipment. If you don’t have one, I recommend this Hamilton Beach food processor. I’ve had mine for five years and it hasn’t failed me yet.

But back to the Dark Chocolate Pecan Butter. It starts with toasting pecan halves. Just spread them on a dry cookie sheet and bake at 400F for 5-7 minutes. You’ll know they’re ready the second you start to smell them. If you don’t trust your nose, start checking them every thirty seconds or so from the five minute mark until you deem them done. Whatever you do, don’t leave the room. The pecans can burn in a split second, and burnt pecan butter is decidedly not delicious.

Once the pecans are toasty, put them in your food processor with a touch of salt and some cocoa powder. I prefer to use Dutch process cocoa here because I think its flavor is richer than natural. Dutch process cocoa is a little less widely available than natural, but it’s really not hard to find at all. In NYC, it’s available at Whole Foods, Sahadi’s, Union Market, and many specialty stores. N.Y. Cake Supply sells Valrhona cocoa at wholesale prices, but if Valrhona is a little too pricey for your liking, Droste is another brand I love. If you just want to stick with classic Hershey’s, do it. It will be delicious! Don’t let something as silly as some fancy cocoa stop you from making this Dark Chocolate Pecan Butter.

…anyway…

Process the pecans, cocoa powder, and salt until a nut butter forms. Then, add a bit of coconut oil, a few tablespoons of maple syrup, and a splash of vanilla, before blitzing for an additional 3-5 minutes. You might be thinking that the coconut oil seems unnecessary with all the oils in the pecans. And you’d be right, except that the cocoa powder dries everything out. The two teaspoons of coconut oil keep everything loose and spreadable. As far as sweetening goes, it’s up to you. I don’t like this butter to be very sweet. I use three tablespoons of maple syrup, but just add it to your preferred sweetness. Keep in mind that the maple will cause the butter to seize when you add it, but after a minute or two, everything will loosen back up. When the Dark Chocolate Pecan Butter is to your preferred consistency, transfer it to an airtight container for storage. The oils will separate a bit as it sits, so just give it a quick stir before use.

Now, how to serve this… Well, there’s always eating it by the spoonful. Or on oatmeal. Or stirred into yogurt. All of those would be great! But my favorite is on toasted country bread with bananas. Try it. Trust me.

Want more chocolate and pecans? Check out my Salted Caramel Chocolate-Covered Pecan Cookies!

Dark Chocolate Pecan Butter
makes about two cups

3 cups pecan halve
3 tablespoons cocoa powder*
1/4 teaspoon salt
3-4 tablespoons pure maple syrup*
2 teaspoons coconut oil
1/2 teaspoon pure vanilla extract

Preheat oven to 400F. Spread pecan halves on a baking sheet (not greased). Roast for 5-7 minutes, until fragrant. Let cool five minutes before transferring to a food processor or high-powered blender.

Add cocoa powder and salt to pecans and process until a nut butter forms, about 5 minutes. Scrape down the sides of the bowl as necessary. Add in maple syrup, coconut oil, and vanilla. Process for an additional 3-5 minutes. Butter will seize initially before becoming smooth again. Once it’s smooth, transfer the butter to an airtight container.

Store Dark Chocolate Pecan Butter at room temperature for up to a week, or indefinitely in the refrigerator. Butter will harden in the refrigerator, so bring it to room temperature before spreading. Stir before using.

Notes:
1. I prefer Dutch process cocoa here, but any cocoa powder will do.
2. Honey or agave may be substituted.

Dark Chocolate Pecan Butter

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Category Archives: Chocolate

Peanut Butter-Chocolate Chip Oatmeal Cookies

Oreo Peanut Butter

Chocolate-Dipped Strawberry Cookies

Double Chocolate Fritos Cookies

Dark Chocolate Pecan Butter