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Dark Chocolate Bourbon Sugar Cookies

May 29, 2020 by chrissy@mythankfultable.com

I had a friend say to me a few weeks ago, “I am just so happy to see you are writing again.” Which, really warmed my heart. I carried that sunshine around for days, weeks actually. All during which, I did not write one more word.

Here’s what I have learned in the last two months of being home, only traveling for essentials, and basically being a rule follower. People sure do have a lot to say. Social media, bloggers, podcasters, news reporters, friends on the Facebook. Every person seems to have something to share. Right, wrong, insane, liberal, conservative. It’s a lot. I think in the last two months I have let go of some things I probably should have a long time ago. I have stopped following certain people on social media. I have evolved my opinions of some people in both the positive and negative as a result of words and actions or lack thereof. The learning curve has been steep.

That being said, I think to stop and write means to stop and make sense of the words in my head, and to put something out there that people who are already reading a lot want to and can read.

So reader, here we go. I will not offer you numbers or graphs or charts or rules. I will say that having lost one parent I will darned well do whatever I need to do to keep my living parent here as long as I can. I will say I had the gift of being with my Dad when he left this earth. A gift that I know too many people, people I know personally, did not get.

So, where does the writer find the words to fix this? I don’t. I just know that to not write means I am one less voice of hope out there. And we need hope. Well, some of us need toilet paper, and hope.

Friends, it’s time to bust out the boozy cookies. I will say it, I am not a big drinker. (Total transparency, I did join a wine club a month ago). But make a dark chocolate bourbon cookie and roll it in bourbon sugar? Sign. Me. Up. Sorry kids, these cookies are for the grown ups. They don’t taste heavily with alcohol, but they definitely have a rich and fantastic flavor. The original recipe for these cookies is from LoveandOliveOil.com. The original recipe calls for shaved chocolate in the cookie and dutch processed cocoa. I use dark cocoa and left out the chocolate shavings. I didn’t feel like I was missing out AT ALL. I also tried it with throwing in some semisweet morsels. Equally as amazing. A really neat tip in the original recipe is to store the cookies on top of any remaining bourbon sugar, which kept the cookies moist and fresh for a little longer.

What is bourbon sugar you ask? It is turbinado sugar and bourbon shaken together. Yes please. I am a fan of the big crunchy sugar crystals on top of muffins. Big crunchy sugar on a cookie? I’m in. You combine the sugar and the bourbon and it makes you wish the sandy beaches tasted this good. Another fun thing is post rolling the dough in the sugar, you can use a glass to flatten out the cookies to just the right thickness.

Friends, I wish I had answers. Answers to how this will all look or when this will all end. What the new normal will be. As an educator I wonder, what new changes in addition to the ones already made will take place? What about the students without access for a million reasons to an online format education? So many things. I guess, the thing I am learning in all of this, is gentleness. Being gentle with others, and all the more difficult, with myself. Trying to use this time to fix the things. So many things.

Gentleness, and grace. Time for kindness.

All of this, and chockey cookies with crunchy bourbon sugar.

Sending you so much love and light in this uncertain time. Thank you for sitting with me for a bit and for sharing your reading of the words with me. I hope you enjoy this recipe, and as always, thank you for coming to the table.

Love, Chrissy

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Dark Chocolate Bourbon Sugar Cookies

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This soft cookie rolled in turbinado sugar from the www.loveandoliveoil.com website is slightly modified (I use a dark cocoa powder but essentially it is the orginal masterpiece recipe).I can’t even begin to describe the combination of soft bourbon infused cookie dough and the crunch of the bourbon sugar on the outside except to say yes please.

Author: chrissy@mythankfultable.com

Ingredients

· ½ Cup Butter

· ½ Cup Vegetable Shortening

· 1 Cup White Sugar

· ¾ Cup Brown Sugar

· 1 Large Egg plus 1 Large Egg Yolk

· 3 Tablespoons Bourbon

· ¾ Cup Dark Cocoa Powder

· 1 ¾ Cup Flour

· ½ Teaspoon Baking Soda

· ¼ Teaspoon Baking Powder

· ½ Teaspoon Salt

For Rolling:

· 2 Tablespoons Bourbon

· 1 Cup Raw Turbinado Sugar

Instructions

1. In a bowl, sift together flour, cocoa, baking soda, baking powder, and salt. Set aside.

2. In a mixer, cream together butter, shortening, and sugar until creamy.

3. Add brown and white sugar until light and fluffy.

4. Add egg and egg yolk and mix until incorporated; scrape down the sides of the bowl and beater as necessary.

5. Slowly mix in bourbon.

6. Add dry ingredients in two parts until incorporated. Mix in finely chopped chocolate.

7. Combine and scoop/roll into balls. Refrigerate for a few hours or overnight.

8. In a mason jar or other container, combine turbinado sugar and bourbon. Top with lid and shake until it resembles wet sand. Pour into shallow dish.

9. Roll balls of dough into bourbon sugar until evenly coated.

10. Arrange dough on parchment lined pan approximately two inches apart.

11. Bake at 325* for 13 – 15 minutes or until slightly puffy.

12. Let cool on cookie pan for ten minutes then transfer and cool completely.

13. If there is extra bourbon sugar in the bottom of an airtight storage container; arrange cookies and cover.

Cadbury Mini Egg Cookies

March 26, 2020 by chrissy@mythankfultable.com

I have a lifelong friend. She is brilliant, and beautiful, and I often say “runs the world.” I say this, because she does. Not only is she good at her job which is pretty important, she also pretty much takes care of everyone that crosses her path. She’s the one who helps families in need, is on every committee that betters our area, trains and volunteers in the community, funds people going on trips, or special camps, or even gives her not-so-old car. She’s the one who rarely takes time for herself, ever. To say I’ve known and loved her longer than I haven’t in this life is easy. She’s my person. That’s that.

And…this friend has a not-so-secret addiction. You all know mine is Cheez-its. (Straight up regular thank you. No need for fancy cheese or extra toasty). Well, this friend loves her some Cadbury Mini Eggs. They stalk her as soon as the snowmen and Christmas trees are cleared off the shelves. I am pretty sure they appear before Valentine’s Day. That purple bag calls out to her, as it should. Those little crunchy milk chocolate eggs with the coating are magical. It may even be possible that the first sighting of the Mini Eggs are photographed with some sort of Dooms Day comment and texted to said friend. Because, good friends send alerts when the caloric nemesis is present.

Needless to say when I saw a recipe for a dark chocolate mini egg cookie on Instagram…making these was inevitable. The original recipe is from @KelseytheFarmer’sDaughter, which is from her sister @JordynBakes, and adapted by me. I use dark cocoa powder and refrigerate the dough so my cookies are a little puffier. I also bake my cookies at a slightly lower temperature, as it is what I do. The cookies pictured on the original recipe are a slightly flatter and more bits and pieces from the egg category. I personally liked the idea of little cookie nests for little chockey eggs.

I love this cookie because is has layers of chocolate. There is the chewy dark chocolate cookie base. There is the milk chocolate of the mini egg, and the crunchy coating of whatever that’s made of…It gives the soft and sweet and crunch you’ve been waiting for.

If you are lucky enough to have someone you have loved since high school, through the really great moments and the really sucky moments of your life, you are really blessed. It is amazing that even though we are pretty much home at this point, between texting and FaceTime and Teams meetings, we are able to communicate with our loved ones. Even the fact that we can send sarcastic Instagram posts to one another adds another layer. How fortunate are we, that we are not without connection in a time of fear and the unknown.

Oh, just an aside…sometimes the Mini Egg cracks as it cools. This doesn’t impact the taste, in fact, it saves my lazy mouth from having to bite down through the egg to get to the cookie. And if that isn’t the epitome of lazy, I don’t know what is.

I only wish my sweet friend were here in my dining room or I were in her kitchen to share these beauties. True story, I will not be making these until we are able to spend time together and they will be dropped off at her house immediately.

To my friend who was the Nurse to my Juliet, who carted my non-licensed butt for far too long, and who literally has been my inspiration as one of the strongest women on the planet. You are my hero. XOXO.

I really hope you enjoy this recipe, and as always…thank you for coming to the table.

Love,

Chrissy

Click below for a printable recipe.

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Cadbury Mini Egg Cookies

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This dark chocolate cookie holds bits of mini eggs and packs the sweet chewy chocolatey crunch all in each bite. A perfect springtime cookie. Adapted from Kelsey the Farmer’s Daughter and Jordyn Bakes.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1 cup salted butter, softened
1 cup granulated white sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 1/4 cup unsweetened dark cocoa powder
1 3/4 cup all-purpose flour
2 cups mini eggs, chopped (save additional mini eggs as whole to decorate the top of cookies)

Instructions

In a large mixing bowl, or in the bowl of a standmixer with a paddle attachment, cream together the butter and sugars on high until light and fluffy.
Add in the eggs one at a time on medium speed.
Add in vanilla.
In a separate bowl, whisk together salt, baking soda, cocoa powder, and flour.
Add the dry ingredients to the wet, about half at a time, mixing on low to try and reduce the puff of cocoa powder that always makes a mess!
Mix on low until just incorporated.
Use a spatula to scrape down the sides and bottom of the bowl.
Stir in the chopped mini eggs on low speed.
Scoop out dough with a tablespoon and roll into balls.
Refrigerate for a few hours or overnight.
Place cookies onto the cookie sheets. Press an extra mini egg piece or two on top of each cookie dough ball if you’d like an extra pop of colour on top.
Preheat oven to 325*
Bake for 9-12 minutes. Remove from oven, and let cool on the cookie sheet for about 10 minutes before moving to a cooling rack.

Double Chocolate Peppermint Cookies

February 12, 2020 by chrissy@mythankfultable.com

The season for peppermint crunchy topped chocolate cookies may have passed…no wait, it hasn’t.

While traditionally a this is considered a Christmas peppermint cookie, I dare to say these little darlings can still find a place in February. The smart marketing people of the world determined that pre crushed peppermint candies make this possible. Starlight mints (I think that’s what they used to be called) are available year round as well, so if the combination of chocolate and peppermint makes your heart flutter, this cookie is for you.

There is something to be said about the way mint complements the dark chocolate, red and white are for sure in with Valentine’s theme, and no one will say no to cookies. Unless your sweetheart is one of those not into sweets people. I know they are out there.

My return to writing the blog has been slow, and I am going to ease myself back in, but this recipe was too nice to wait for my thoughts to get lofty to blog about. I switched up Broma Bakery’s recipe to include dark chocolate chips instead of white, mine are drizzled instead of dipped, but the essence of the recipe is the same and they get all of the credit. I also bake my cookies at 325* because that is what I do. I like a cookie with no brown on the bottom, a soft chewy cookie that is just ever so slightly under-baked and left to continue cooking on the cookie sheet tends to make perfection for my taste. If you are a 350* baker, watch the cookies so they don’t overcook while baking!

Hopefully this new year has brought all good things, and this cookie recipe will find you with happy hearts.

I hope you enjoy it, and as always, thank you for coming to the table!

Chrissy

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Double Chocolate Peppermint Cookies

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This dark chocolate peppermint cookie is drizzled with white chocolate and crushed peppermints…perfect for the holidays and for your favorite minty valentine. Original recipe found on Broma Bakery’s website. Their cookies use white chocolate chips and are dipped in additional white chocolate. I used dark chocolate chips and drizzle…but the options are limitless.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1/2 Cup Butter at room temperature
1 Cup packed Dark Brown Sugar
1 Large Egg at room temperature
3/4 Cup Flour
1/3 Cup Dark Cocoa Powder
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 Teaspoon Peppermint Extract
1 Bag Dark Chocolate Chips
7 ounces White Chocolate
1 Teaspoon Coconut oil or Crisco
1/2 Cup Crushed Peppermint Candies

Instructions

In a mixer with a paddle attachment, cream together butter and sugar until light and fluffy.
Add in Egg and Peppermint Extract.
Sift together dry ingredients in a separate bowl.
Add dry ingredients carefully into butter mixture, until combined.
Fold in Chocolate Chips.
Scoop dough into balls and chill dough (I do this with almost every cookie dough I make- it isn’t necessary but I like the way the cookies turn out after the dough has been chilled).
Preheat oven to 325*, prepare cookie sheet with parchment or silicone mats.
Place chilled dough balls on the cookie sheet and bake for approximately 10-12 minutes.
Allow cookies to come to room temperature.
Combine white chocolate and crisco or coconut oil over a double boiler or microwave and stir gently until melted.
Drizzle white chocolate over cookies and sprinkle with crushed peppermint candies while chocolate is still soft.

Grown Up Rice Krispy Treats

February 21, 2019 by chrissy@mythankfultable.com

Rice Krispy Treats with Browned Butter, Dark Chocolate, and Sea Salt

I’ve been on a rice Krispy treat bender.

Ok, that may be an over exaggeration. Maybe. I may have bought the gigantic box at the store on Sunday (you know, the one that can feed the five thousand…) as a healthier option for breakfast foods.

But that would be a lie. I bought them for the delicious squares of chewy stickiness they would provide.

Last year it was biscotti in this kitchen. This year…Rice Krispy Treats. I promise you, I only allow myself to eat one or two and the rest are either divided up and given away or eaten by visitors to the house. So in a way, it’s good will. My comfort of cooking brings joy to others so it can’t be wrong. Tell me making the treats isn’t wrong…

At a recent time and place when I was required to sit for many hours (It may have been PD for the second day) I was sitting there, taking notes like a boss, being all professional when suddenly…I got to thinking about my next Rice Krispy treat endeavor. (don’t judge, there are worse topics on which to let your mind wander off) and I got to thinking…”what if I used browned butter first…and added chocolate and sea salt at the end?” So yes, in my notes that thought is written, circled, and I got right back to paying attention.

Hey I am a multi-tasker.

First of all, the miracle of browned butter…the nutty aroma in my kitchen is enough to draw attention. This recipe calls for three tablespoons total. That is not a lot of butter for a whole pan of desserts. It also browns up swiftly and leaves tiny bits of browned goodness.

I used mini marshmallows because I like the control factor and they melt quickly and evenly. I used a whole 10 ounce bag. At some point I will make these with homemade marshmallows but this was not that day. Truth be told, today I went grocery shopping and didn’t even cook supper. My daughter and her friend wanted pizza and I said, as all truly good mother of the years do, “Of course!” I also served it on paper plates. I have no shame.

Now the part I hate about making rice Krispy treats is the whole “It is starting to cool and I am covered in sticky and the marshmallows aren’t coating everything and there are threads everywhere of stickiness it is on me get it in the pan quick” moment. Or is that just me? I don’t like the stress of the crunchy and the not covered and the time factor.

But…

If I kept the warm mixture in the pan and slowly add the cereal in cupfuls, and mix them, then add more…the whole mess is contained in the pan and evenly coated. I know. Insert my genius crown here.

I use a big pan. It’s old and non stick but holds all six cups of the cereal mixture. In the pan (on the lowest heat setting) the whole mixture stays warm and soft and pliable. Then the whole mix gets dumped into the waiting vessel and then all you have to do is pat-pat-pat the mixture down. I am sure I didn’t invent this and I know I didn’t read this somewhere so I am going to think I am smart until proven otherwise.

I use a parchment lined 9X11 pan that I sprayed with cooking spray just because…sticky.

At the last second I dumped approximately 1 1/2 cups of dark chocolate morsels into the mix and folded my heart out. Some stayed solid, some stayed slightly melty, and some melted more than I cared for. It doesn’t matter. Say it with me -Melty Dark Chockey. There need be no apology.

Then, for a final attempt at glory, I sprinkled sea salt flakes on top of just 1/2 half of the pan…in case it was going too far.

It wasn’t. I need to mention here my daughter always says, “Mom, don’t go overboard with the salt.” So- you add as much as you feel is necessary.

Now, baker’s notes: upon cooling, these bars have a slightly crispy over chewy texture. I am not sure if this is due to the browned butter or the chocolate, but I am planning to remedy the next batch with a little more marshmallow to compensate.

Disclaimer: This entire pan will be eaten. I have staff who will find a wrapped treat today. They will not think, “Hmmm….wow these are more crispy! I don’t like them, thanks anyway.” They won’t. Because Rice Krispy Treats with Dark Chocolate and Sea Salt are swoon worthy. Even if they are slightly less chewy than the regular kind. Don’t get me wrong, they are still chewy, just the crisp is pronounced a little too.

Now my brain is kind of going down a Krispy Treat road. What if we incorporated butterscotch chips? Peanut Butter Chips? Peanut butter and chocolate chips? Potato Chips? Could we add nuts and fruit? Where does this road end? I don’t know people. I will let you know when I find out. I’m still making biscotti and that madness began a year ago.

I think, some days you may just be a regular Rice Krispy treat sort of person. Some days you jazz it up. But either way, the sweet things in life get celebrated. This gal leans toward bits of dark and salty in real life and in desserts for sure!

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Grown Up Rice Krispy Treats

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This original Rice Krispy Treat recipe is kicked up with the addition of browned butter, dark chocolate, and sea salt.

Author: chrissy@mythankfultable.com

Ingredients

Scale

3 Tablespoons Butter
10 Ounces mini marshmallows (for chewier treats throw in an extra 1/2 cup)
6 Cups Rice Krispy Cereal
1 1/2 Cups Dark Chocolate Morsels
Sea Salt Flakes (to taste)

Instructions

Bring butter to a soft melty browned state in a large pan. Once melted, swirl in the pan until it has a nutty aroma and is darkened in color.
Add marshmallows and stir until melted and bubbly.
With mixture in the pan, on the lowest heat setting, slowly add cereal in one cup measurements. Incorporate/coat cereal evenly before adding more until all six cups have been incorporated.
Turn off heat, and quickly fold in dark chocolate morsels. Some will melt, some will be soft, some will stay firm. Speed is your friend here!
Press mixture into a prepared baking pan. (I used a regular cake pan with parchment and spray)
When bars are still tacky, sprinkle with sea salt to taste.
Allow to cool (I wasn’t able to, I ate mine warm) and cut and serve.

Double Chocolate Biscotti

April 20, 2018 by chrissy@mythankfultable.com

Chockey, Chockey, Chockey. I love you so.

Dark chocolate biscotti with dark chocolate chips bring this sweet cookie to life that makes all things better.

I know, enough with the biscotti already. But seriously. It is a cookie this gal has some serious affection for. It has flavor and texture and shelf life. It can be dipped into a hot beverage and not fall apart like an Oreo (I hereby proclaim soggy Oreos to be exceptional at the right time and place).

This dough is, for all intents and purposes, a dream. It comes off the mixer in one lump, is divided, baked, sliced, and baked again. It needs no garnish but will take one with pride. It has dark chocolate chunks, but the potential for this dough…add in slivered almonds, dried cherries, cranberries, orange zest, pistachios…the ideas are endless.

For this cookie, I kept it simple. Dark chocolate cocoa powder, dark chocolate chunks, need I say more? I did indulge and dip half of the batter into melted chocolate because, yes please.

Today’s blog is short and sweet, pun intended. These cookies need no elaboration. If you don’t bake them as long the second round, they will have a soft crunch. Which, if you are going to have hard edges, you should have a soft center. In personality as well as a cookie, am I right?

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Double Chocolate Biscotti

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Delicious dark chocolate biscotti with dark chocolate chunks.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1/2 Cup Butter
1 Cup Sugar
2 Eggs
1 Teaspoon Vanilla extract
1/2 Cup Dark Cocoa Powder
1 Teaspoon Salt
1 Teaspoon Baking Powder
2 Cups AP Flour
1 Cup Dark Chocolate Chunks/Chips

Instructions

Preheat oven to 350*
In a mixer with a paddle, combine butter and sugar until light and fluffy.
Add eggs and vanilla extract and combine.
Add Dark Cocoa powder, baking powder, and salt.
Add flour, and incorporate until it makes a dough an add dark chocolate chips.
Form dough into two logs onto a Silpat or parchment lined cookie sheet.
Bake for 30 minutes.
Remove from oven and cool for ten minutes.
Slice biscotti into one inch slices.
Place slice side up onto cookie sheet and return to the oven for an additional 10-15 minutes.

Guinness Dark Chocolate Chunk Cookies

March 15, 2018 by chrissy@mythankfultable.com

I know, Saint Patrick’s Day is coming and where the everyday cook makes corned beef and cabbage (no thank you), I make Guinness Dark Chocolate Chunk Cookies. Hey, it’s a solid nod to the holiday and it will not in any way disappoint.

While my dad was faithful to make corned beef and cabbage every year, I can’t say it is because I miss my dad that I don’t make it. It’s just not my thing. I will eat it if someone serves it to me, but otherwise, hard pass. I know. I’m sorry.

These cookies incorporate dark chocolate cocoa powder, dark chocolate chunks, and of course, 1/2 Cup of Guinness Beer. While the finished product doesn’t have, to my palette anyway, a sensory overload of this strong beer, you can definitely smell it in the dough before you bake it.

I typically make Guinness Slow Cooker Beef a few times a winter, and so there is that one extra can in the pantry, making this the perfect recipe.

This cookie is soft and moist and so dark chocolatey. It is perfect in its chocolatey goodness. It makes me jig around my kitchen. Ok, I dance in my kitchen whether there are these cookies or not, but seriously. Make these cookies.

I originally found this recipe in 2013 on http://heathercristo.com and have adapted the recipe slightly, I bake at a lower temperature and use dark chocolate chunks in the dough instead of semi sweet.

These cookies have a fudge-y tendency when cooked at the lower temperature, so I did tend to leave them on the baking sheet after removing them from the oven for a few minutes to cool before transferring them to a cooling surface. I would rather a chewy over crispy cookie anyway, so if you are more towards the latter, turn the heat up to 350* instead.

All cookie crispy chewy aside, I saw a really great quote from Saint Patrick on my Instagram feed this week, I thought I would include it with this post:

“May the strength of God pilot us,

May the wisdom of God instruct us,

May the hand of God protect us,

May the word of God direct us.”

I hope for you strength, wisdom, protection, and direction today. And, as always, a thankful heart. Thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Guinness Dark Chocolate Chunk Cookies

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This dark decadent cookie combines the flavor of Guinness beer with dark chocolate and Dark Chocolate Chunks! Recipe adapted from heathercristo.com

Author: chrissy@mythankfultable.com

Ingredients

Scale

1 Cup Butter
1 1/2 Cups White Sugar
2 Large Eggs
1/2 Cup Guinness Beer
1 Cup Dark Cocoa
2 Cups Flour
1 Teaspoon Kosher Salt
1 Teaspoon Baking Powder
1 Bag of Dark Chocolate Chunks

Instructions

Preheat oven to 325*
In a mixer with a paddle attachment, cream together butter and sugar until light and fluffy.
Add the dark cocoa powder and combine.
Add eggs and mix thoroughly.
Add the Guinness beer and combine.
Add the dry ingredients to the batter.
Slowly incorporate chocolate chunks into the dough.
Scoop the batter onto a silicone or parchment lined cookie sheet.
Bake for 10 minutes. Allow cookies to cool on the baking sheet for an additional two minutes.
Transfer to wire rack or parchment paper to cool.

Dark Chocolate Tart Dried Cherry Biscotti

January 31, 2018 by chrissy@mythankfultable.com

Dark Chocolate Tart Dried Cherry Biscotti

Ok ok, I know I am slightly, no totally on a biscotti kick. I am utterly and completely in love with not only the simplicity of this cookie, but also the tenacity and survival skills it has. A biscotti can outlast a sugar cookie, a salted caramel cookie, a brownie, you name it. In the world of survival of the fittest, the biscotti reigns supreme.

This biscotti combines a simple dough with the integration of tart dried cherries and really dark chocolate.

Now, in my brain, dark chocolate, especially 90% dark chocolate is not sweet at all, and has antioxidants, and over all is healthy (er) than say, a snickers bar…though if I can incorporate a snickers into biscotti, I will.

The unsweetened cherries (which are a perfect snack food on their own) chopped up give the extra chew and slight sweetness to match the cookie base and dark chocolate melty chunks.

This was by far the driest (though I don’t really let them get that dry), crunchiest of my biscotti, and I am not sure why. I pretty much keep a hawk eye on the oven, and even though I timed it- the make up of these cookies make them more traditional on the biscotti spectrum. I also decided to melt dark chocolate chips (which were a lower percentage and therefore sweeter though still

less than semi sweet) to drizzle, which balanced out the flavors.

If you are a dried tart cherry fan, which I am, you will love the slight chew and dark jewel tone of the cherry bits offset by the melted dark chocolate. This biscotti could have even gotten away with a few crushed sea salt flakes on top, just to add a little more, if you are looking to go there.

I feel like compared to the chocolate peppermint biscotti, these seem more on the healthy side…even though there is butter and sugar and chocolate involved. In any event, eating one of these won’t leave you feeling un-satiated when it comes to the dessert realm. Nothing is worse than a dessert that seems healthy and still makes you sad when you taste it. I repeat, melted dark chocolate chunks = no disappointment.

This biscotti recipe will keep for more than a week in an airtight container, and will freeze beautifully as well (don’t do the drizzle until after you thaw.

If you are looking for a valentine sweet that is not so sweet, this may be the dessert for you.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Dark Chocolate Tart Dried Cherry Biscotti

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Author: chrissy@mythankfultable.com

Ingredients

Scale

½ Cup Butter
1 Cup Sugar
½ Teaspoon Baking Powder
½ Teaspoon Baking Soda
1 Teaspoon Vanilla Extract
3 Eggs
2 Cups of AP Flour
¾ Cup Dried Tart Cherries, chopped into small pieces
1 Bar (3.5 Ounce) 90% Dark Chocolate, chopped fine

Drizzle (optional)

1 Cup Dark Chocolate morsels
1–2 Tablespoons of shortening

Instructions

Preheat oven to 325*
In a mixer, beat butter and sugar together until light and fluffy.
Add eggs, vanilla extract, and combine.
Add baking powder, baking soda, salt to mix, then slowly add flour.
Mix well and fold in cherries and chocolate.
Transfer dough onto a lightly floured surface and shape into two logs approximately 8-10 inches long.
Bake for 20-25 minutes or until lightly browned.
Remove tray from the oven and allow to cool for ten minutes.
Slice at an angle approximately one inch thick.
Replace biscotti on the cookie tray slice side down.
Continue to bake for an additional 20 minutes, flipping over after approximately ten minutes to cook on both sides.
Remove biscotti from the oven and allow to cool on a wire rack completely.
If you want a little extra, melt some dark chocolate chips with 1-2 Tablespoons of shortening and drizzle on one sliced side of biscotti

Double Chocolate Peppermint Biscotti and Being Kind

December 16, 2017 by chrissy@mythankfultable.com

Double Chocolate Peppermint Biscotti

In a time of year where stress is running high and we are making lists, and scurrying to do this and that amidst all the other stuff we already do, we can get lost in the “do” and lose sight of the bigger picture. The being kind part.

So, I have a sarcastic side and sometimes make comments I maybe shouldn’t. If you do know this about me, it’s because I am close enough to you to show you my cold heart (welcome to the club). I am from Massachusetts, I am my father’s daughter, sarcasm is a part of my DNA. In fact, I have a sweatshirt that belonged to my father: National Sarcasm Society…Like We Need Your Support.

However, there is a fine line. I need to watch it. In my years of teaching I have picked up the saying, “Is it truthful? Is it necessary? Is it kind?”

I find lately, my three question filter needs to be reapplied. I find myself in lines of unhappy people, crowded spaces, and faces are grumpy. I may not like it, but I can try to fix it.

So, I am making it my personal challenge to be kind ON PURPOSE. I know, mic drop.

Should be a given, but needs to be in the forefront of my brain because otherwise…I’m adding to the problem. Some things may be true, but not kind or necessary. Sometimes, shutting my mouth is the better choice. That goes in conversation, that goes on social media, it’s just a good idea.

Now, for these cookies…

These biscotti are dark chocolate with a mix of vanilla and peppermint extract and an additional boost of chocolate morsels. Baked twice, and drizzled with white chocolate and crushed peppermints, they are so perfect for the holidays.

They are a little heavier than the regular biscotti, but the trade off is richer chocolate flavor and a combination of three kinds of chocolate.

Dark chocolate base, semi sweet morsels, and white chocolate drizzle.

Add the peppermint crunch that kind of melts and gives the chew to the crisp cookie, it is a winner.

The test of a great cookie is when you take a taste, walk away, and think, “Wow, give me another bite of that.” These are good without being a side kick to a warm drink- but pair it with coffee and I am a happy girl.

Double Chocolate Peppermint Biscotti

I won’t carry on with my soap box sermon on being kind, (I need to post this recipe asap) but suffice it to say when you stop and actually try to change your mindset, you actually are the one who is gifted the blessing.

So bake these cookies and be nice out there friends, we still have a week to go!

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Double Chocolate Peppermint Biscotti

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Chocolate biscotte with chocolate chips and a white chocolate drizzle and crushed candy canes!

Author: chrissy@mythankfultable.com

Ingredients

Scale

Biscotti:

1/2 Cup (One stick) Butter
1 1/4 Cup Granulated White Sugar
2 Eggs
3/4 Cup Dark Cocoa Powder
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Peppermint Extract
1/2 Teaspoon Salt
1 Teaspoon Baking Soda
2 Cups of Flour
1 12 ounce bad of Semi-Sweet Morsels

Topping:

1 Cup of White Chocolate
6 Crushed Candy Canes (you will have extra – but that’s ok too!)

Instructions

With a mixer, beat together butter and sugar until light and fluffy.
Mix in dark cocoa powder.
Add eggs and extracts, mix until combined.
Add in salt, baking soda, mixing well, then add in flour slowly.
Fold in chocolate chips.
Turn dough out onto a lightly floured surface.
Form two 14X4″ logs and place on a parchment or silpat lined cookie sheet.
Bake at 325* for 30-35 minutes.
Allow dough to cool slightly and slice on an angle approx. 1/2 to 3/4 inches.
Flip cookies- cut side up and bake for an additional 5-10 minutes.
Allow the cookies to cool.
Crush candy canes (I use a ziploc baggie and a hammer for this…)
Melt white chocolate and drizzle over cooled cookies.
Sprinkle crushed candy canes while the white chocolate is still melty.

Dark Chocolate Chip Sea Salt Caramel Cookies

November 13, 2017 by chrissy@mythankfultable.com

Dark Chocolate Chip Sea Salt Caramel Cookies

There are your quick and easy, one bowl mix up cookies that work for every and any occasion…and then, there are these.

Oh my. If ever there were a love potion cookie, a will- you-be-my-valentine cookie, a you-are-so-much-more-than-wonderful cookie…this would be that cookie.

Dark chocolate dough with semi sweet morsels. Enveloping a rolo, topped with sea salt. Yeah, you get me. It’s a lot more work than your average cookie recipe, but then again, good things come to those who work hard, right?

The original recipe is from www.sallysbakingaddiction.com. Amazing blog with amazing recipes. I used more semisweet morsels and more sea salt in my version, but that’s my “more of a good thing” mentality.

Make the dough and refrigerate, then scoop into portions, roll the dough around the rolo (I think you could also do this with 1/2 a caramel), then dip the dough ball in sea salt.

Dark Chocolate Sea Salt Caramel Cookies

My initial batch, I sprinkled sea salt on top. My second batch, I held the salt in my palm and dipped each dough ball- making it excessive, which I personally loved.

I like to bake all of my cookies at a lower temperature, and the result is a softer, chewier cookie. Add the caramel center and this cookie delivers. The dark cocoa powder does make for a richer cookie base.

I think in life, we need to have cookies like this. We need to have moments where we stop and say, Holy Crap, that’s a great cookie. Where we take the extra step to unwrap the Rolo, or hand sprinkle the sea salt. Life demands we bake the great cookies. Life demands we eat the good cookie. Leave those packaged crumbly things in the grocery store and make your own.

Dark Chocolate Chip Sea Salt Caramel Cookies

In my house, the rule is, we eat the ugly cookies first. I’m serious. So, you can guess where the cookies that had caramel spillage went before the photos were taken.

Here is the only issue with this cookie. You have to make sure the Rolo is perfectly encased in dough. You also have to make sure there isn’t too much dough or the cookies will be massive. Not that massive cookies are a bad thing.

Dark Chocolate Sea Salt Caramel Cookies

Now, I may not have super powers, and I may need to make lists to remember everything I need to do in a day (and still not get it all done), and I may not always place a filter on my face when I should (cue resting annoyed face). But I can bake these amazing cookies for the people I love.

Hopefully when they eat these cookies, they know all the things I lack, I make up for with my mad baking skills.

Now. Go make these cookies. It is a moral imperative.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Dark Chocolate Chip Sea Salt Caramel Cookies

Print Recipe

Original recipe from Sally’s Baking Addiction. Dark chocolate cooke dough with semi sweet morsels surrounding a chocolate caramel candy and topped with sea salt.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1/2 Cup (8 Tablespoons) Butter
1/2 Cup Granulated White Sugar
1/2 Cup Dark Brown Sugar
1 Large Egg at room temperature
1 Teaspoon Vanilla Extract
2/3 Cup Dark Cocoa Powder
1 Cup Flour
1 Teaspoon Baking Soda
1/8 Teaspoon Salt
2 Tablespoons Milk
1 10 ounce package of Semi Sweet Morsels
1 Package of Chocolate Covered Caramels, such as Rolos
Sea Salt

Instructions

Using a mixer, cream butter with sugars until light and fluffy.
Beat in egg and vanilla extract.
In a separate bowl, sift together dry ingredients.
Slowly add dry ingredients to butter mixture.
Add milk.
Fold in semi sweet morsels.
Refrigerate dough for at least 2 hours to overnight.
Preheat oven to 325*
Line baking sheet with parchment paper or silicone baking sheets.
To assemble cookies, take approximately one tablespoon of dough and insert rolo into the middle.
Roll dough in between hands to cover the candy.
Sprinkle with sea salt.
Bake for 12 minutes. Allow to cook on the baking sheet before removing to cooling rack.