Just When You Thought You Couldn’t Love Chocolate More – A Recipe for Twin Chocolate Delights Cookies!

Leave a comment

DSCN9694

I made the closest men in my life (my boyfriend, my brother, and my dad) very happy this past week.  I didn’t buy them presents.  Or give them money.  No, I baked and gave them cookies.  Double chocolate ones.  6 dozen of them on a total of 5 pans.  And it’s unanimous: out of all the recipes I’ve tried so far, this is their favourite cookie of all-time.  And I have to say, I freakin’ love these cookies myself.  They are heavenly.  But their love of chocolate borders on obsession (or addiction; it’s really almost the same thing in this context) baffles me.  I enjoy chocolate as much as the next person, but their addiction to chocolate is just on a whole other level.  I watch guys eat chocolate and it’s like they’re eating their last meal on earth.  My brother will excitedly chant, “chocolate, chocolate, chocolate!” when I simply mention something about chocolate.  And I once scolded my boyfriend for eating too many chocolate chip pancakes because he wouldn’t stop moaning and groaning about how full he was from his chocolate chip pancake breakfast.  “Well why did you eat so many?!  Why didn’t you just stop at two??”  “They were so good…”  Cue deadpan expression.

Anyway, I made brown sugar shortbread over the holidays and while I will admit that they were just so-so (it needed a little finesse and a part 2 experiment), I ate my share while the boys just sniffed at them.  Sigh.  “Fine,” I said.  “I’ll make you guys double chocolate cookies next time.  Sound good?”  Eager bobblehead nods.

Boys.

DSCN9713 (2) - Copy

You don’t have to be a crazy chocolate addict to love these cookies though.  These epitomize cookie perfection in so many ways: they’re crispy on the outside and soft and chewy on the inside, the cracking on the outside is beautiful, the recipe doesn’t require a mixer, you can easily substitute the chocolate chips for other mix-ins such as chopped nuts, candies, or dried fruit, the recipe yields a very generous amount making them a perfect option for parties and cookie swaps, they freeze well, and they’re a cinch to make.  And did I mention they’re double chocolate and fudgy as heck?  WHAT’S NOT TO LOVE?!  I thank another one of my beloved Joanne Fluke Hannah Swensen foodie murder mysteries for this amazing cookie recipe, courtesy of Blueberry Muffin Murder, the 3rd book from the series.

DSCN9677

Recipe for Twin Chocolate Delights (yields approx. 6 dozen/72 medium-sized cookies)

Ingredients

  • 1 cup butter (2 sticks)
  • 2-1/2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 4 eggs, beaten
  • 3 cups all-purpose flour (no need to sift)
  • 1 cup chopped nuts (*Deb’s Note: I didn’t use nuts so I simply substituted with extra chocolate chips)
  • 2 cups chocolate chips

DSCN9682

DSCN9683

Directions

  • Line several baking sheets with parchment paper; set aside. (The dough needs to chill in the fridge so there’s no preheating of the oven at this point).
  • Melt butter in large microwave-safe bowl.  Add the sugar and mix. (*Deb’s Note: I just used a spatula for this step as well as for the rest of the recipe).
  • Add the cocoa powder, baking soda, salt, and vanilla and stir until smooth.
  • Add the beaten eggs and stir thoroughly.
  • Mix in the flour, nuts (if you’re using them), and chocolate chips (*Deb’s Note: using the spatula, I gently folded the flour in until it was incorporated.  Then I used my hands (freshly washed hands!) to mix in the chocolate chips.)
  • Cover bowl with a piece of plastic wrap; chill cookie dough in refrigerator for about 30 minutes (*Deb’s Note: I added this step because the dough was still a bit too gummy to handle)
  • Place rounded teaspoons of dough on baking sheets, 12 to a standard sheet (*Deb’s Note: I used my hands to grab mounds of dough, gently shaping them into small rounds.  As well, I fit 15 on the first 4 pans and 12 on the last one.)
  • Heat oven to 350°F.  Bake for 10 minutes.  Cool on the baking sheet for 2 minutes before removing to wire racks to cool completely (*Deb’s Note: this allows you to use the same pans for multiple rounds of cookies.  Two pans are enough.  I know because that’s what I did – I don’t actually have 5 baking pans at home!  While the first pan is in the oven, you work on shaping the dough balls for the 2nd pan.  When the first pan comes out and the 2nd goes in, there’s enough time between taking the cookies off the pan and re-filling with another batch for the pan to cool down enough to not cause your raw dough to start melting/spreading.)

DSCN9687

DSCN9691

DSCN9695

*****

Recipe adapted from Joanne Fluke’s Blueberry Muffin Murder.  New York: Kensington Publishing Corporation, 2002.  Photographs taken by me.  The recipe can be found on pages 136-137.

There’s No Such Thing As Too Many Cookies – Almond Kisses Cookie Bliss From Joanne Fluke’s Hannah Swensen Mystery Series

Leave a comment

DSCN9809

Almonds and chocolate and sprinkles, oh my!  I had myself a fun and relaxing cookie baking and decorating party recently (if you consider running back and forth from the oven to the kitchen table with 4 baking sheets of cookies relaxing!), testing out a recipe for Almond Kisses from Joanne Fluke’s Lemon Meringue Pie Murder from the Hannah Swensen foodie murder mystery series (if you don’t know about these books and how much I love this series, you need to jump on the bandwagon, PRONTO!).

I love baking out of these books so much and it had been awhile since the last time I tried out something new from one of them so I jumped on the opportunity one Saturday morning to make these amazing almond cookies.  The original recipe uses Hershey’s Kisses for the cookie middles but unfortunately, I didn’t have any of my favourite cookies ‘n cream ones or the yummy milk and white chocolate swirly ones so I settled on testing out the base almond cookie recipe first and jazzing up a batch with chocolate chips mixed in and another batch dipped in melted chocolate and sprinkled with sprinkles!

DSCN9831

DSCN9806

DSCN9804

I had the best time making these cookies and they turned out perfect!  And oh  my goodness they taste fantastically delicious.  Trust me when I say that they test the most delicious straight out of the oven.  I know you have to let them cool to dip them in chocolate if you want to follow my lead, but I really just mean within the first day or so.  They taste totally fine even a week after (providing you store them in a sealed container of course), but to really get the full food orgasmic effect, you need to taste them soon after they’re baked because they are just divine.  Like marzipan on cloud nine.  This is the type of recipe that can spawn 10 others simply because it’s so simple and versatile.  You can mix in chocolate chips (regular, white, butterscotch, whatever you like!), small sprinkles and shredded coconut, dip them in melted chocolate, or glaze them.  Or just leave them plain.

I was beaming with pride looking at all my cookies when I had the most bizarre and ridiculous exchange with my dad though.  Me: *wearing oven mitts, beaming* “Look how cute these cookies turned out!  They’re sooo good!”  Dad: “You didn’t make enough cookies.”  Me: “What do you mean I didn’t make enough cookies?!  I made 54!  Well, 52.  Dan and I just ate one each.”  Dad: “Yeah, but you’re giving away two dozen.”  Me: “Which leaves us with 28 still!”  Dad: “Exactly.  That’s not enough.”

I was so offended.  Hmph.  IT’S NOT MY FAULT THEY’RE SO YUMMY THEY DISAPPEAR LIKE CRAZY!

Anyway.

This is a must-try recipe, everyone, enjoy!

DSCN9825

DSCN9818

Recipe for Almond Kisses (yields approx. 4 dozen small cookies)

Ingredients (*Deb’s Note: the recipe below was actually cut in half.  The original recipe uses double the amounts)

  • 3/4 cup butter (1-1/2 sticks)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (*Deb’s Note: if you prefer to follow the original recipe’s ingredient list, substitute the brown sugar with 1 tablespoon molasses and increase the granulated sugar to 1 cup.  If you wish to follow the original recipe in its entirety, double the ingredients.)
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup ground almonds
  • 1 egg, beaten
  • 2 cups flour
  • your choice of add-in should you wish to use it!

DSCN9801

Directions

  • Heat oven to 350°F (*Deb’s Note: because my oven runs hot, I lowered mine to 325°F).  
  • Melt butter in microwave in mixing bowl.  Add sugars, vanilla extract and almond extract (Deb’s Note: if you are not using brown sugar and instead using molasses (see note in ingredient list), add the molasses after the adding the almond extract); mix with electric mixer until blended.  Add baking soda, baking powder and salt; mix well.  Add ground almonds; mix well.
  • Pour in beaten egg; mix until blended.  Add flour, 1 cup at a time; mix until just blended after each addition.  (Do not over mix).  (*Deb’s Note: If you are using add-ins like chocolate chips, add them after adding and mixing in the flour.  Mix them in gently with your hands so you’re not overworking the dough.)
  • Chill cookie dough in refrigerator for 1 hour.
  • Roll dough into small, walnut-sized balls.  Place on parchment-lined baking sheets, 15 dough balls to a sheet.  Flatten dough balls slightly using the palm of your hand.  Use the tines on a fork to make an indentation if you wish to jazz up the tops.
  • Bake 8 to 10 minutes (Deb’s Note: I baked mine for 8 minutes).  Cool on baking sheets for several minutes before removing to wire rack to cool completely.

Proceed to stuff your face with delicious fresh baked cookies.  Go the extra step and decorate using melted chocolate and sprinkles – like me!  Rinse and repeat.

DSCN9832

DSCN9829

*****

Recipe adapted from Joanne Fluke’s Lemon Meringue Pie Murder.  New York: Kensington Publishing Corporation, 2003.  Photographs taken by me.  The recipe can be found on page 55.