For years, I resisted making these Martha Stewart classics. Then one day, one of the women in office brought me one of these perfect cookies to sample. I immediately became addicted. The aromatic spices paired with semi-sweet chocolate give these cookies a complex and somewhat exotic flavor.
Chocolate Gingerbread Cookies
Makes 36 cookies
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
7 ounces semisweet chocolate, chopped
1/4 cup granulated sugar
In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
Heat oven to 325 degrees. Line two baking sheets with parchment.
Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar.
Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.Read More
I first encountered these delicious cranberry, chocolate, oatmeal cookies in the December 2004 issue of Bon Appétit. Since that first encounter, I have learned to enjoy the pairing of chocolate and tangy fruit, such as cranberries or dried cherries, in cookies. If you haven’t picked a dessert for Thanksgiving yet, try these. You won’t be disappointed.
Triple-Chocolate Cranberry Oatmeal Cookies
Makes about 30 cookies
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup coarsely chopped fresh or frozen cranberries
2 ounces white chocolate, chopped for drizzling (optional)
Position rack in center of oven and preheat to 350F. Line 2 baking sheets with parchment paper.
Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend.
Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.
Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.
Stir chopped white chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until chocolate sets, about 1 hour.
Store in airtight container at room temperature.Read More
My friend Sara shared this recipe with me when she saw my post for savories with rosemary and Italian cheeses. I used crumbled domestic blue cheese, pecans, and cranberries. These were delicious with a mixed green salad.
Rosemary Blue Cheese Savories
Makes 48 cookies
2 1/2 cups all-purpose flour
1 cup cornstarch
1/2 teaspoon salt
12 ounces blue cheese, softened
1 cup butter, softened
1/2 cup granulated sugar
1 cup dried cranberries, finely chopped
1 1/2 cups chopped nuts (pecans or walnuts)
1 1/2 tablespoons fresh rosemary leaves
1/2 tablespoon granulated or coarse sanding sugar (optional)
Whisk together flour, cornstarch and salt in a bowl; set aside.
Cream together blue cheese and butter with an electric mixer, set at high speed. Add sugar and beat until light and fluffy. Slowly add flour mixture to butter and cheese mixture; beat to combine. Add cranberries and mix on low just until evenly dispersed.
Divide the dough into two pieces and use parchment paper or plastic wrap to form the dough into two 1 1/2-inch diameter round or square logs. Set out two fresh pieces of plastic wrap and sprinkle the chopped nuts evenly over both. Roll the logs of dough in nuts until covered. Tightly wrap and seal the logs; refrigerate until firm (at least 2 hours).
Preheat oven to 325F. Working with one log at a time, unwrap and slice logs into 1/4-inch discs. Place 1 inch apart on parchment-lined baking sheets. Gently press about 3 small rosemary leaves on each cookie. Sprinkle each cookie with sugar.
Bake on a middle rack until bottoms begin to brown and tops just begin to turn from pale to golden, about 12 to 18 minutes. Cool on sheets 1 to 2 minutes before removing cookies to a cooling rack to cool completely. Store cookies in an airtight container for up to 1 week.Read More
I can and do eat dulce de leche by the spoonful right out of the can. However, when I am feeling ambitious, I fold it into desserts. This dulce de leche cheesecake is sweet and creamy with a delicious chocolate glaze. It makes a great alternative to pie at Thanksgiving. And, you can make it gluten-free by using gluten-free graham crackers instead of regular graham crackers. (Adapted from Gourmet Today.)
Dulce de Leche Cheesecake Squares
Makes 32 cheesecake squares
1 cup (3 1/2 oz) gluten-free or regular graham crackers, crumbled
2 tablespoons sugar
3 tablespoons unsalted butter, melted
1 teaspoon unflavored gelatin
1/4 cup whole milk
8 oz cream cheese, softened
2 large eggs
3/8 teaspoon salt
1 cup dulce de leche (about 12 1/2 oz)*
3 oz fine-quality bittersweet chocolate, coarsely chopped
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
2 teaspoons light corn syrup
Preheat oven to 325°F. Line bottom and sides of an 8-inch square baking pan with foil, leaving a 2-inch overhang on two opposite sides.
Finely grind graham crackers with sugar and a pinch of salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes. Cool in pan on a wire rack for 5 minutes.
For filling: Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften. Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl of an electric mixer set at medium speed, until well combined, about 2 minutes. Stir in dulce de leche gently, mixing thoroughly.
Pour filling over crust, smoothing top, then bake in a hot water bath in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on wire rack, about 2 hours. Chill, covered, at least 6 hours before serving.
Two hours before serving, glaze cake.
For glaze: Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes.
Lift cheesecake from pan using foil overhang and cut into 32 squares with a thin knife, wiping off knife after each cut. Don’t skip this step! A clean knife is essential for neat squares.
Note: Cheesecake (without glaze) can be chilled up to 3 days.
*Dulce de Leche (Milk Caramel)
You can find pre-made dulce de leche in the Spanish food section of most grocery stores or you can make it yourself. Simply pour one can (14 ounce) sweetened condensed milk into the top of a double-boiler pan and cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored. Remove from heat. Whisk until smooth.
Malted milk powder and dark chocolate pistoles, used for making hot chocolate, are the key ingredients in these delightful cookies. This original recipe brings to life the flavor of chocolate-covered malted milk balls in the form of a cookie. I use Recchiuti hot chocolate pistoles, but any high-quality pistoles will work well.
Malted Milk Cookies with Chocolate Pistoles
Makes about 48 cookies
1 3/4 cups plus 1 tablespoon all-purpose flour
1/2 cup plain malted-milk powder (without sugar)
2/3 teaspoon baking powder
1/2 teaspoon salt
11 tablespoons (1 3/8 sticks) unsalted butter, room temperature
2 ounces (about 1/4 cup) cream cheese, room temperature
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2/3 cup chocolate pistols, coarsely chopped, plus extra chopped pistoles for sprinkling (optional)
Preheat oven to 350F. Line cookie sheets with parchment.
Whisk together flour, malted-milk powder, baking powder, and salt.
With an electric mixer on medium speed, beat butter and cream cheese until creamy. Mix in sugar. Add egg and vanilla extract. Beat 2-3 minutes until light and fluffy. Reduce speed to low. Add flour mixture and mix to combine. Fold in chopped pistoles.
Using a small scoop, form dough into 1-inch balls. Dip tops of cookies into extra chopped pistoles, if desired. Drop onto parchment-lined baking sheets, spacing them about 1 inch apart. Bake until bottom edges are golden brown, about 10-12 minutes. Cool completely on cookie sheets. Cookies can be stored in airtight containers at room temperature for up to 1 week.
NOTE: You can find plain malted milk powder online at King Arthur Flour.Read More