Category Archives: chocolate

Chocolate Chip Cookies with Hazelnuts

I LOVE this cookie!!  I make a lot of cookies and this one is by far one of the best. This recipe is taken from “Giada’s Family Dinners” by Giada De Laurentiis. I used 3 SKOR bars, they weighed just slightly over 4 ounces.  The hazelnuts were simple to toast and husk.  (Below the cookie recipe is instructions on how to toast and husk hazelnuts.)
Makes 4 dozen

1/2 cup old-fashioned (not instant) oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces English toffee candy (such as Heath or Skor bar), finely chopped
1 cup hazelnuts, toasted, husked, and chopped (see below)
1 (12-ounce) bag semisweet chocolate chips

1. Preheat the oven to 325F.  Line 2 large, heavy baking sheets with parchment paper.
2. Finely chop the oats in a food processor.  Transfer the oats to a medium bowl.  Mix in the flour, baking powder, baking soda, and salt.  Set aside.
3. Using an electric mixer, beat the butter and sugars in a large bowl until fluffy.  Beat in the eggs and vanilla. Add the flour mixture and stir just until blended.  Stir in the toffee pieces, hazelnuts, and chocolate chips.
4. Drop the dough onto the prepared baking sheets by rounded tablespoonsful, spacing them 1 inch apart (do not flatten the dough).  Bake until the cookies are golden (they will flatten slightly), about 15 minutes.  Cool the cookies on the baking sheet for 5 minutes, then transfer them to a cooling rack and cool completely.  (The cookies can be prepared 1 day ahead.  Store airtight at room temperature.)

How to toast nuts and skin hazelnuts

1.  Preheat the oven to 400F.  Place shelled nuts, such as walnuts, almonds, pine nuts, and hazelnuts, on a heavy baking sheet or in a pie tin.  Toast the nuts in the oven until they are fragrant and golden brown on the outside and pale golden throughout the inside, stirring occasionally and watching closely to ensure they brown evenly and don’t blacken, about 5 to 10 minutes, depending on the size of the nut.  Alternatively, preheat a small, heavy skillet over medium- low heat.  Place the nuts in the hot skillet and stir them until they become fragrant and golden brown on the outside and pale golden throughout the inside, about 5 minutes.

2.  To remove the dark brown skins on the hazelnuts, rub a small handful of cooled toasted hazelnuts at a time briskly between your palms, allowing the skins to fall from your hands and onto a work surface.  Don’t worry if a few specks of skin remain on the hazelnuts.

Subway Cookie Recipe

I took this recipe from Twitter. @CookiesRecipes ( I have a scale so I weighed the 4 ounces of the instant vanilla pudding mix and it works out to be 3/4 cup.  With my first batch of cookies I rolled exactly a 1″ ball and slightly flattened them. I cooked them for 8 minutes. The cookies came out too small and the bottoms were really brown. In the next batch, I made the cookies larger by 1/2″ and I really flattened them with my hand and they turned out way better. I’m not sure if they taste like the Subway version. (I may have to get some taste testers)  I’d make these again regardless if they taste the same or not….these cookies are really good.

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, room temperature
1/4 cup white sugar
3/4 cup brown sugar, packed
4 ounces instant vanilla pudding mix
2 large eggs
1 teaspoon vanilla
12 ounces semi-sweet chocolate chips
1 cup chopped macadamia nuts

1. Preheat oven to 375 degrees.
2. Combine flour and baking soda and set aside.
3. Blend together butter, sugars and pudding mix until smooth and creamy.
4. Add eggs and vanilla and beat well.  Gradually add flour mixture to butter mixture.
5. Fold in chocolate chips and nuts.
6. Roll mixture into 1″ balls and flatten slightly.
7. Place balls onto ungreased cookie sheet.
8. Bake for 8 to 10 minutes.
9. Remove from oven and place on wire rack to cool.

Krispie Treat Chicks

I found this great recipe on Twitter just in time for Easter!  I made them up today and they just turned out so cute! I’ll  have to make another batch soon.  I used solid chocolate eggs instead of the mini Cadbury eggs since my little ones do not like them. (Although I truly love them and may add them into my next batch) I also don’t think I added enough yellow food coloring in my first try.  I could not find the candy coated sunflower seeds in the stores I went to, so I just used an orange mini M&M turned to look like a beak.  The original recipe, which contains lots of helpful pictures, is found at   

Ingredients for 1 batch “Basic Rice Krispie Treats” (recipe below)
Yellow food coloring
24 Mini Cadbury Eggs, unwrapped
Chocolate covered sunflower seeds
Mini brown M&Ms or mini chocolate chips
Mini white cupcake liners

1. Make “Basic Rice Krispie Treats” according to directions, but as soon as the marshmallows are ALMOST melted, add in your yellow food coloring.  Use as much or little as you would like to reach desired effect.
2. Immediately add in cereal and allow to cool for just a few minutes, so the Cadbury Egg does not melt.
3. Using about 1/4 cup of Krispie mixture, form a ball around each Cadbury Egg, placing on parchment lined baking sheet.
4. Press orange sunflower seed vertically on to ball, to mimic a beak, and 2 mini M&Ms or chocolate chips for the eyes.
5. Place each in a mini white cupcake liner for presentation. 

Store airtight for up to 2 days, although, best if eaten the same day, as with any Krispie treat.

Basic Rice Krispie Treats
3 tablespoons butter or margarine
1 package (10 oz, about 20) regular marshmallows
4 cups miniature marshmallows
6 cups Kellogg’s Rice Krispies cereal

1. In a large saucepan melt butter over low heat.  Add marshmallows and stir until completely melted.  Remove from heat.
2. Add Kellogg’s Rice Krispies cereal.  Stir until well coated.

Butterfinger-chunk Cookies

These are now my favorite cookie!  The recipe was taken from “The Bon Appetit Cookbook” by Barbara Fairchild.  I could not find the Butterfinger BB’s that were asked for in the recipe, so I just cut up a Butterfinger bar.  I used 3 of them and it worked out to 1 1/2 cups.  I also did not add the salt since I used salted butter.  I also did not cool my dough in the fridge since it wasn’t moist, as the recipe suggests it would be. (A further note on the Butterfinger BB candies…I had 2 friends looking in the States for them in 3 different places, Grand Forks, Vegas and Minneapolis and nothing was found.  I’m assuming they are not made anymore)

1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups plus 2 tablespoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups Butterfinger BB’s candies (about five 1.7-ounce packages)

1.  Using an electric mixer, beat butter and both sugars in large bowl until well blended.  Add egg and vanilla; beat until light and fluffy.  Beat in flour, salt, and baking soda.  Stir in candies (dough will be moist).  Chill dough at least 30 minutes and up to 1 hour.

2.  Preheat oven to 350F.  Line 3 large rimmed baking sheets with parchment paper.  Drop dough by heaping tablespoons onto prepared sheets, spacing 3 inches apart (about 8 cookies per sheet, cookies will spread).  Bake cookies until golden brown, about 12 minutes.  Transfer parchment with cookies to racks and cool completely.  (Can be prepared 4 days ahead.  Store in airtight container at room temperature).

Thick and Chewy Chocolate Chip Cookies – Cookies for a Cure

If you’re going to make a cookie recipe from my blog..start with this one.  I have many rave reviews about this cookie.  This recipe is taken from Cook’s Illustrated “The New Best Recipe” cookbook.  I do not add the salt if I use salted butter. The 12 tablespoons of melted butter works out to be 2/3 of a cup.  I also only add the 1 cup of chocolate chips as the extra 1/2 a cup is just too much.  I also do not rotate my baking sheets.  I just cook one sheet at a time for 15 minutes.  

2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm.
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg, plus 1 large egg yolk
2 teaspoons vanilla extract
1 – 1 1/2 cups semisweet chocolate chips

1.  Adjust the oven racks to the upper and lower-middle positions and heat the oven to 325 degrees.  Line 2 baking sheets with parchment paper or spray them with nonstick cooking spray.  
2.  Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3.  Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended.  Beat in the egg, yolk, and vanilla until combined.  Add the dry ingredients and beat at low speed just until combined.  Stir in the chips to taste.
4.. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves.  Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at the base, again forming a single ball, being careful not to smooth the dough’s uneven surface.  Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.
5.  Bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time.  Cool the cookies on the sheets.  Remove the cooled cookies from the baking sheets with a wide metal spatula.  
Makes about 18 large cookies

Chocolate Crinkles

This cookie is a classic.  This recipe is taken from Better Homes and Garden’s 100 Best Cookies magazine 2011.

4 ounces unsweetened chocolate
1/2 cup shortening (I used butter)
3 lightly beaten eggs
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons vanilla
1/4 teaspoon salt
2 cups all-purpose flour
2/3 cup powdered sugar

1.  In a saucepan cook and stir unsweetened chocolate and butter over low heat until melted.  Remove from heat; cool for 15 minutes.
2.  In a large bowl combine eggs, sugar, baking powder, vanilla, and salt.  Add chocolate mixture.  Gradually add the flour, stirring until thoroughly combined.  Cover; chill 2 hours or until dough is easy to handle.  
3.  Preheat oven to 375F.  Lightly grease cookie sheets; set aside. ( I used parchment paper)  Place powdered sugar in a shallow bowl.  Shape dough into 1-inch balls.  Roll balls in powdered sugar to coat.  Place 2 inches apart on prepared cookie sheets.  Bake about 10 minutes or until edges are set.  Transfer to wire racks; cool. 
Makes about 60 cookies 

PB & C Cookie Sandwiches

These cookies are so amazing!  I don’t often make sandwich cookies as it’s 2 cookies that you are eating…never good for my waistline…but with this recipe I’d be willing to indulge often! This recipe was taken from Better Homes and Garden’s “100 Best Cookies” magazine 2011. I omitted the salt, since I used salted butter.  I also used President Choice’s peanut butter cup baking pieces.

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 teaspoon vanilla
1 11-ounce package peanut butter and milk chocolate pieces
1/2 cup purchased chocolate frosting
1/2 cup peanut butter

1. In a small bowl combine flour and cocoa powder; set aside.  in a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add granulated sugar, brown sugar, baking soda, and salt.  Beat until combined, scraping side of bowl occasionally.  Beat in as much of the flour mixture as you can with the mixer.  Using a wooden spoon, stir in any remaining flour mixture.  Stir in the peanut butter and milk chocolate pieces.  Cover and chill for 2 to 3 hours or until dough is easy to handle.
2.  Preheat oven to 375F.  Lightly grease cookie sheets; set aside.  Shape dough into 1-inch balls.  Place 2 inches apart on prepared cookie sheets.  Using a glass dipped in granulated sugar, flatten cookies slightly.  Bake for 7 to 8 minutes or until tops are cracked and look dry.  Cool on cookie sheets for 1 minute.  Transfer to wire racks;cool.
3. In a small bowl stir together frosting and peanut butter.  Spread frosting mixture on the bottom sides of half of the cookies, using a scant 2 teaspoons for each cookie.  Top with the remaining cookies, bottom sides down, to make a sandwich.  Makes 24 sandwich cookies
TO STORE: Layer sandwich cookies between sheets of waxed paper on an airtight container;cover.  Store at room temperature up to 24 hours or freeze for up to 3 months. 

Chocolate Chip Crunch Cookies

I found this recipe about 2 years ago in the Winnipeg Free Press Recipe Swap section.  I love the crispy outside and the soft centre of these cookies.

This recipe calls for 1 tsp of salt. I have made these cookies with that amount and I found them too salty. This time I only used 1/4 tsp and the cookies turned out better.

1 cup butter
1 cup white sugar
1 cup brown sugar
2 tsp baking soda
1 tsp salt
2 tsp vanilla
2 beaten eggs
2 1/2 cups all-purpose flour
2 cups crushed corn flakes
2 cups chocolate chip cookies

1. Preheat oven to 375F with rack in middle position.
2. Melt butter. In large bowl add the melted butter and sugars and stir. Add soda, salt, vanilla, and beaten eggs. Mix well. Stir in flour gradually. Add crushed corn flakes and chocolate chips and mix throughly.
3. Form dough into walnut-sized balls and place on greased cookie sheet. Press them down slightly with a floured or greased spatula.(I just used my hand). Bake for 8-10 minutes. Cool on cookie sheet for 2 minutes then remove to a wire rack until completely cool. Cooling on the rack is important as it helps them get crispy.

Triple Chocolate Brownies

This is one of my favorite brownie recipes. It is taken from The Complete Light Kitchen by Rose Reisman.

2/3 cup granulated sugar
1/4 cup vegetable oil
1 egg
1 tsp pure vanilla extract
1/3 cup unsweetened cocoa powder
1/3 cup all-purpose flour
1 tsp baking powder
1/4 cup low-fat yogurt or sour cream
1/4 cup semi-sweet chocolate chips
1/3 cup light cream cheese
2/3 cup icing sugar
1 1/2 tsp unsweetened cocoa powder
1 1/2 tsp water
Dusting of icing sugar

1. Preheat the oven to 350F. Spray an 8-inch square pan with cooking oil.
2. For the brownies, combine the sugar, oil, egg and vanilla in a bowl and mix well. Add the cocoa, mixing it in well. Add the flour, baking powder, yogurt and chocolate chips, mixing just until combined and smooth. Don’t over mix.
3. Pour the batter into the prepared pan. Bake in the center of the oven for 15 to 20 minutes, just until set. Do not overbake. Cool on a rack for 15 minutes before icing.
4. To make icing, place cream cheese, icing sugar, 1 1/2 tsp cocoa powder and water in a blender or food processor and process until smooth. Spread over the top of the brownies.
5. Cut into squares and garnish with a dusting of icing sugar, or drizzle melted dark and white chocolate overtop.

Death by Chocolate

This is my step-daughter’s favorite cake for her birthday. The whole family is coming over to celebrate tonight.  This recipe is taken from Winnipeg Free Press Recipe Swap Favorites by Ilana Simon.

1 package Duncan Hines chocolate cake mix
1 can Eagle Brand condensed milk (300 ml)
1 10-oz can caramel sauce (300 ml)
1 large container Cool Whip
3 Skor bars

1. Prepare cake mix following the directions for No. 2 on the box. (9×13-1 layer cake. When cake is baked, let cool to warm and poke holes in cake with fork. Leave cake in pan.
2. Pour 1 can Eagle Brand condensed milk over cake. Let soak in. Pour 1 can of caramel sauce over cake. Let soak in.
3. Spread Cool Whip over caramel sauce. Crush Skor bars and sprinkle over Cool Whip. refrigerate for several hours before serving.