Cookies

Dark Double Chocolate Crinkle Cookies

December 24, 2016 by The Partial Ingredients

If you are a chocolate lover and want a deep, dark chocolate flavor these are the cookies for you! I call these babies “chocolate chip cookies on steroids.” I’m normally not super into sweets but at this time of the year you gotta indulge a little bit. These cookies get the name “crinkle” from the confectioner’s sugar the dough is rolled in. It creates a pretty crinkle pattern once the cookies are baked. They are very easy to make and simple to throw together. These cookies have a brownie-like texture on the inside so they will come out of the oven very soft looking. They are seriously amazing with coffee. I added a touch of cinnamon to give it some extra flavor depth but this is optional. If you don’t want to bake the whole batch you can conveniently freeze the dough for up to three months in the freezer.
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Chocolate Espresso Cookies

March 10, 2013 by The Partial Ingredients

Chocolate and espresso is a subtle combination. In many recipes a little espresso or coffee is added to enhance the chocolate flavor. The espresso compliments the chocolate and these cookies play on that idea very nicely. The batter is made with cocoa and espresso powders along with melted chocolate. Solid chocolate chips are mixed into the batter so any cravings you might have had for chocolate will probably be satisfied. After the cookies are baked the outside forms a glossy layer that cracks apart. The inside isn’t really like a normal cookie’s but rather like the inside of a brownie. I was really happy with how these turned out and next time I have a chocolate craving I know which recipe to turn to!

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Cherry Chocolate Chip Oatmeal Cookies

March 3, 2013 by The Partial Ingredients

Oatmeal raisin cookies got a bad rep when I was a kid. They weren’t very sweet, had a dry crumbly texture and just couldn’t stand up to classic chocolate chip cookies. These cookies give chocolate chip a run for it’s money. The cherries and chocolate go so well together and the texture was soft and not too crumbly. The cherries really take this cookie to the next level because they added a little bit of tartness to balance the sweet. I will definitely be making these again! The recipe makes 5 1/2 dozen so I cut the recipe in half. If you wanted to make the larger amount, just double the measurements below.

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Mint Chocolate Chip Cookies

March 17, 2012 by The Partial Ingredients

One of my favorite combinations is mint and chocolate. For St. Patrick’s Day, I decided to make some green chocolate chip cookies and to give the recipe a little kick I added mint extract to the batter. The chocolate and the mint were great together and it was even tastier dipping the cookies into milk. For whatever reason dipping the cookies in milk caused the mint flavor to be more pronounced. This was an easy and tasty recipe for St. Patty’s day!

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Cherry Chocolate Chip Cookies

January 1, 2012 by The Partial Ingredients

Cherries and chocolate are a perfect food combination. The tanginess and sweetness of the cherries combined with dark chocolate is one of my favorite desserts. I had never tried making a cherry and chocolate cookie before and when I came across a recipe for this cookie I knew I had to try it. I used semi-sweet chocolate chips, but the chips can easily be substituted for chocolate chunks from a good chocolate bar. The recipe begins as a standard chocolate chip cookie recipe which is very easy to throw together. The steps that deviate from that recipe comes from adding the cocoa powder and the dried cherries. I like chocolate chip cookies to be crispy on the outside and chewy/soft on the inside and these were pretty much the perfect texture in every way. The tangy cherries and chocolate were perfectly balanced. I’m sure you could exchange the dried cherries for some other dried fruit that pairs well with chocolate so I can’t wait to play around more with this recipe!
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Mint Chocolate Meringue Cookies

December 23, 2010 by The Partial Ingredients

These cookies require this weird baking process where they cook overnight in an oven that has been turned off. I’m not sure why this is but it works since the cookies turned out really well. The insides are a little gooey with a nice, light texture. They look so pretty on a plate too!

Mint Chocolate Meringue Cookies
(Makes 2 dozen)
Printable Version

Ingredients:

2 egg whites
2/3 c. sugar
1/4 tsp mint extract
pinch salt
2 drops green food coloring
11 oz. semisweet chocolate chips

Directions:

In a bowl, whip the eggs until they are stiff.
Slowly add the sugar, salt, mint, and coloring while whipping.
Fold in the chips. Place dough with a tablespoon onto ungreased cookie sheets.
Preheat the oven to 400F and leave on for 15 minutes, then turn off. Put the cookies in the oven and let sit over night.

Raspberry Chocolate Chip Cookies

December 21, 2010 by The Partial Ingredients

These cookies are based on the traditional Toll House chocolate chip recipe but with raspberries added to the batter. The original recipe calls for 3/4 cup white sugar but I like to use only 1/2 cup. These cookies always come out so delicious and soft. Even though it’s a really simple recipe it’s probably one of my favorites.

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Gingersnap Cookies

December 20, 2010 by The Partial Ingredients

I love gingersnaps but they are often a very crunchy, hard cookie. I like a soft gingersnap so I decided to try them myself. They turned out much softer than I had anticipated which was great. I like a lot of ginger flavor so I was pretty liberal with the powder. For a little variety you can throw in a teaspoon orange zest or a drop of orange extract to change things up. This is a very soft and savory cookie recipe for the holidays!

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