Chocolate Espresso Brownie Cookies with Sea Salt

If Charlie Hunnam was a cookie this would be it. These are the perfect cross between a soft-baked chocolate chip cookie and an ooey-gooey brownie. The sea salt and espresso in this recipe enhance the deep chocolate flavour and strike the perfect balance of sweetness with just a touch of salty. This is one sexy cookie!

(P.S. If you don’t know who Charlie Hunnam is, do yourself a favour and Google image him. You’re welcome.)

Ingredients:

  • 3 oz unsweetened baking chocolate
  • 1/2 cup butter
  • 2  cups  semi-sweet chocolate chips
  • 3 eggs
  • 1 cup sugar
  • 2 tsp instant espresso powder
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • sea salt for sprinkling

Method:

  1. Preheat oven to 350F and grease baking sheets with non-stick spray.
  2. Using a double boiler, melt the unsweetened chocolate, butter and one cup of the chocolate chips. Remove from heat and set aside.
  3. Using an electric mixer fitted with the whisk attachment, whip the eggs, sugar and espresso powder until very light and fluffy.  This may take several minutes.
  4. Reduce speed to low and very slowly pour in the melted chocolate mixture.
  5. Add the flour, baking powder and salt.  Mix until just combined.
  6. Stir in the remaining chocolate chips.
  7. Chill dough for at least 15 minutes.  This is a relatively soft cookie dough and it will be very difficult to form into balls unless it has been chilled.  Do not skip this step!
  8. Roll chilled dough into balls and place at least two inches apart on prepared baking sheets.  Top with a few chocolate chips and a sprinkle of sea salt.
  9. Bake for 10-12 minutes.
Advertisements

Glazed Almond Ricotta Cookies

I love almond flavoured desserts. When I was a little girl, I was always fascinated by the perfectly-shaped and decorated marzipan fruit at the local Italian bakery.  I would glue my forehead to the glass window, just delighted by how closely the miniature marzipan fruit resembled the real thing. My dad would always buy me one…and I loved every almond-flavoured bite. When I last visited Sicily, I saw the most life-like frutta martorana — traditional hand-painted marzipan sweets — in the window of a bakery in Taormina. The artistry of these bakers is incredible. These soft, cake-like cookies have a very delicate almond and orange flavour. The orange glaze adds a nice citrusy pop, but you can also serve them with just a light dusting of powdered sugar.

 Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1/2 cup ground almonds or almond flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 tbsp juice and zest from 1 orange
  • 1 tsp almond extract
  • one 300g container of ricotta (about 2 cups)

For the glaze:

  • 2 cups powdered sugar
  • 3-4 tbsp orange juice
  • slivered almonds, for decorating (optional)

Method:

  1. Preheat oven to 375F and grease baking sheets with non stick spray.
  2. In a small bowl, whisk together the flour, ground almonds, baking powder and salt.  Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, whip the butter and sugars until light and fluffy.
  4. Add the eggs and mix until fully incorporated.
  5. Add the ricotta, orange juice, zest and almond extract.  Mix well.
  6. Reduce mixer speed to low and slowly add the dry ingredients.
  7. Roll the dough into balls and bake for 15 minutes. Cool cookies completely before glazing.
  8. To make the glaze: whisk together the powdered sugar and the orange juice. The glaze should be fairly thick so it doesn’t just run off the cookies. If your glaze is too thin, you can thicken it up by adding a little extra powdered sugar. Use the back of a spoon or a small off-set spatula to spread the glaze over the cookies. Allow the glaze to set for at least 3 hours before storing cookies in an air-tight container.

*Yield: Approximately 30 cookies 

img_5204-e1524930162358.jpg


Chewy Maple Walnut Cookies with Crystallized Ginger

I was at my local farmer’s market recently when I came across a stand selling maple products.  It’s the tail-end of the sugaring-off season and the perfect time to be baking with maple syrup.  One of the products being sold at the stand was maple syrup chips.  These looked like they would work perfectly in a cookie recipe I’ve been tossing around in my head…and the vendor assured me the maple chips would not melt while the cookies were baking. These cookies are chewy and dense; the maple chips and walnuts add crunch, while the crystallized ginger adds a punch of heat and spice.

Ingredients:

  • 2 1/2 cups oats
  • 1 cup butter, softened
  • 1 cup pure maple syrup
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • I cup walnuts, chopped
  • 1/2 cup crystallized ginger, finely chopped
  • 1/2 cup maple chips, plus more for sprinkling

Method:

  1. Preheat oven to 375F and grease baking sheets with non stick spray.
  2. Blend oatmeal in a blender or food processor to a fine powder.  Set aside.
  3. In a small bowl, mix together the crystallized ginger, walnuts and maple chips  Set aside.
  4. Using an electric mixer fitted with the paddle attachment, cream butter and brown sugar until light and fluffy.
  5. Add eggs, vanilla and maple syrup.
  6. Reduce speed to low and slowly add flour, oats, salt, baking powder and soda.  Blend until fully incorporated.
  7. Add the ginger, walnuts and maple chips.  Mix until combined.
  8.  Roll dough into balls and bake for 11-13 minutes.  You can press a few maple chips and/or pieces of chopped ginger into the top of the cookies before baking — it adds more texture and makes them look prettier.

*Yield: Approximately 30 cookies

IMG_E5154


Dark Chocolate Raspberry Cookies aka “Terry the Berry” Cookies

The inspiration for these comes from my cousin Terry, who texted me one day wondering if I happened to have a recipe for cookies made with dark chocolate and raspberries.  I didn’t — but I was game.  The issue I’ve had in the past with cookies made with fresh berries is that the fruit tends to bleed out too much liquid and often results in a big mess — or mediocre, soggy cookies.  But after some research, I’ve found that some experienced bakers use frozen berries instead of fresh in their drop cookie recipes.  I decided to give it a try.  It worked.  These Dark Chocolate Raspberry cookies are dense and decadent.  They’re named after my cousin whose nickname in the family is “Terry the Berry.”  I have no idea why we call her that.  She’s also known as “Terry Next Door, ” because, well, she used to live next door. We’re really not that creative.

Ingredients:

  • 1 cup brown sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 2 tbsp corn syrup
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup dark chocolate chunks
  • 1 cup frozen raspberries

Method:

  1. Preheat oven to 350F.  Grease baking sheets with non-stick cooking spray.
  2. In a large bowl, cream together the butter and brown sugar.
  3. Add the eggs, corn syrup and vanilla.  Mix until smooth.
  4. In a separate bowl, stir together the flour, cocoa powder, baking soda and salt.
  5. Add dry ingredients to wet ingredients and mix until combined.
  6. Fold in the chocolate chunks and the raspberries.
  7. Roll dough into balls and place about two inches apart on prepared baking sheets.
  8. Bake for 12-14 minutes.

*Yield: Approximately 24 cookies

IMG_E5109

I took a plate of these cookies to a PPO meeting at my kids’ school. Jason and Julia couldn’t keep their hands off them. They must be good.


Italian Almond Cookies

These are my father’s favourite cookies.  Like a lot of Italians, he is a big fan of anything almond flavoured.  This is my take on a recipe I cut out of an Italian magazine many years ago.  That recipe consisted of a list of ingredients and very few instructions.  In my experience, most of  the Italian mammas, zias and nonnas I know do not write any recipes down — everything is done from memory and instinct.  I had several disastrous batches before I got these just right.  The original recipe called for all-purpose flour, but I like to use a combination of all-purpose and almond flour.  The almond flour adds moisture and tenderness. The end result is a cookie that is still quite crunchy – with a chewy centre – and a pretty pronounced almond flavour.

Ingredients:

  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 4 tbsp almond extract
  • 3 eggs
  • 3 tsp baking soda
  • 2 cups almond flour
  • 2 1/2 cups all-purpose flour
  • 1 cup powdered sugar
  • slivered almonds, for garnish

Method:

  1. Preheat oven to 350F and grease baking sheets with non stick spray.
  2. In a bowl, stir together the flour, almond flour and baking powder. Set aside.
  3. Using an electric mixer fitted with the paddle attachment, mix together the sugars and oil.
  4. Add the eggs, one at a time, until fully incorporated.  Next, add the almond extract.
  5. Turn the mixer to low and slowly add in the dry ingredients. Mix until fully combined.  This is a relatively soft cookie dough.
  6. Form the dough into balls and roll balls into the powdered sugar.  Place about two inches apart on prepared baking sheets.  Press a few slivered almonds into the centre of each cookie.
  7. Bake for 15-17 minutes.  Store completely cooled cookies in an airtight container for up to one week   These almond cookies freeze extremely well.  They can be kept in an airtight container in the freezer for up to three months.

*Yield: Approximately 30 cookies


Big & Chewy Oatmeal Cookies

These are the oatmeal cookies you daydream about on rainy Sunday afternoons when there’s nothing good on TV…or maybe that’s just me.  In any case, these cookies are real good. The addition of cornstarch ensures the cookies remain perfectly chewy on the inside, and a little crispy on the outside. A touch of molasses adds depth of flavour to an otherwise simple treat.  I also like to add some shredded coconut to my oatmeal cookies — this is more for texture than flavour.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 1 tsp salt
  • 3/4 cup butter, softened
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tbsp molasses
  •  2 1/2 cups oats
  • 1 cup shredded unsweetened coconut
  • 1 cup raisins (optional)

Method:

  1. Preheat oven to 350F and spray baking sheets with non-stick spray.
  2. In a bowl, stir together the flour, baking soda, corn starch and salt.
  3. Using an electric mixer fitted with the paddle attachment, cream together the butter and sugar.
  4. Add the eggs, vanilla and molasses.  Mix until combined.
  5. Turn the mixer to low and slowly add the flour mixture.  Beat until fully incorporated.
  6. Add the oats, coconut and raisins (if using.)
  7. Roll generous 1/4 cup measures of dough into balls (you can use a medium sized ice cream scoop for this.) Place two inches apart on prepared baking sheets.
  8. Bake for 18-20 minutes.

*Yield: Approximately 18 large cookies


Lemon Ricotta Cookies

If there’s one sweet treat that reminds me of Easter and spring, it’s this one.  Lemon Ricotta cookies are probably my favourite cookies in the world.  These are soft, cake-like and drizzled with a sweet, tart lemon glaze.  If you’re not crazy about the glaze, you can dust these with a little powdered sugar — or nothing at all.  Either way, they’re delicious.

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • juice and zest from 1 large lemon
  • 1/2 tsp lemon extract
  • one 300g container of ricotta (about 2 cups)

For the glaze:

  • 2 cups powdered sugar
  • 3- 4 tbsp lemon juice
  • sprinkles, for decorating (optional)

Method:

  1. Preheat oven to 375F and grease baking sheets with non stick spray.
  2. In a small bowl, whisk together the flour, baking powder and salt.  Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, whip the butter and sugar until light and fluffy.
  4. Add the eggs and mix until fully incorporated.
  5. Add the ricotta, lemon juice, zest and lemon extract.  Mix well.
  6. Reduce mixer speed to low and slowly add the dry ingredients.
  7. Roll the dough into balls and bake for 15 minutes. Cool cookies completely before glazing.
  8. To make the glaze: whisk together the powdered sugar and the lemon juice. The glaze should be fairly thick so it doesn’t just run off the cookies. If your glaze is too thin, you can thicken it up by adding a little extra powdered sugar. Use the back of a spoon or a small off-set spatula to spread the glaze over the cookies. Allow the glaze to set for at least 3 hours before storing cookies in an air-tight container.

*Yield: 24 cookies