Chocolate Chip Cookies with Cacao Butter

I am always searching for a delicious dairy free cookie.  Unfortunately, there is no equal to the palate pleasing purity of cow's milk butter.  Yes, there are substitutes that do fairly well like magarine, but they have a dairy ingredient, plus loads of other ingredients too. Once life delivered me a dairy free mandate, I have been searching out tolerable alternatives to my beloved butter.  I use Earth Balance Soy Free Sticks for the best results for most of my baking – the Soy Free sticks leave the least amount of fishy aftertaste unlike the yellow Earth Balance box which contains flax and has notes of fish which is not what I desire for in a baked treat. Coconut based butters can overpower baked goods with a coconut aftertaste from stong to mild.  I find most dairy free butter substitutes too salty and they can leave a greasy texture on the palate.

This cookie delivers a delicious creaminess that is not butter but a mysterious whole mouth feel of the cocoa butter.  Raw cocoa butter is available at Whole Foods, specialty grocery stores or Amazon.  It costs about $10 for 8 ounces. I use the Navitas brand.  Cacao nibs by Natierra. If you want to keep your guests guessing the secret ingredient make this cookie.

4 ounces; 115g; raw cocoa butter such

8 3/4 ounces; 250g; 1¼ cup sugar

1 3/4 teaspoons ; 7g kosher salt

1 teaspoon baking powder

¼ teaspoon baking soda

1/8 teaspoon freshly grated nutmeg

4 ounces unsalted butter; 115g; 8 tablespoons softened but cool, about 60°F 
1 large cold egg

½ ounce, 15g, 1 tablespoon vanilla extract

10 ½ ounces; 300g; 2 1/3 all-purpose

6 ½ ounces; 185g; ¾ cup chocolate chips of your choice

1 ounce; 30g;¼ cup cocoa nibs

Preheat oven to 350°F.

In a heavy bottomed sauce pan, melt cocoa butter over medium-low heat, stirring frequently with a flexible.

When cocoa butter is fully melted, pour into the bowl of a stand mixer and cool to approximately 90°F.

Add sugar, salt, baking powder, baking soda, nutmeg, and butter to cooled cocoa butter.

Using the paddle attachment cream mixture until it is fluffy and light, about 3 minutes.

With mixer still running, add egg, vanilla, and continue beating until well combined.

Scrape bowl and beater with flexible spatula

With mixer on low, add flour until just combined.

Fold in chocolate chips and cocoa nibs with flexible rubber spatula by hand.

Scoop dough onto parchment or Silpat lined cookie sheets using a 1 ½ tablespoon cookie scoop or your size preference.

Place cookies about 2 inches apart.

Bake until puffed and firm around the edges, about 15 minutes.

Due to their low lactose content, these cookies are pale in color.

Cool on the baking sheet about 5 minutes.

Store in an airtight container up to 4 days at room temperature.

Lemon Olive Oil Biscotti

I made limoncello in 2016 and I keep it in my freezer – the limoncello has been improving with age and is the real secret in this recipe. I sometimes toast my almonds depending on whether I want a stronger almond flavor in the biscotti.

Lemon Olive Oil Biscotti

2½ cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup slivered almonds chopped

2 large eggs

1 cup sugar

½ cup olive oil

Zest of 3 lemons

2 teaspoons lemon juice or limoncello

1 teaspoon vanilla or lemon extract*or ½ teaspoon of each

In a medium bowl, whisk together flour, baking powder, and salt.

Add chopped almonds and stir to combine and set aside.

Preheat oven to 350 degrees F.

In the bowl of an electric mixer fitted with paddle attachment, beat together eggs, sugar, olive oil, lemon zest, and vanilla on medium speed for 1 minute.

Scrape down sides of bowl as needed.

Reduce mixer speed to low; gradually add flour mixture and mix until dough just begins to come together.

Do not overmix.

Divide dough into 2 equal pieces and place on a parchment-lined baking sheet.

Shape each piece into a 12-inch-long log, 1/2 inch high.

Bake logs until firm, about 28 minutes, rotating baking sheets halfway through.

Reduce oven temperature to 300 degrees F.

Cool logs on baking sheet for 12 to 15 minutes.

Transfer logs to a cutting board.

Using a serrated knife, slice each into 24 half-inch-thick biscotti. Place biscotti on parchment-lined baking sheets, spacing 1/2 inch apart.

Bake biscotti until slightly crisp, about 14 minutes, rotating baking sheets halfway through. Transfer to a wire rack to cool.

Notes:  2^nd bake at 300 for the 15 minutes

Limoncello Icing

¾ cup powdered sugar

3 teaspoon limoncello

1 ½ tablespoon milk

¼ teaspoon lemon extract

½ teaspoon lemon juice

Triple Ginger Dairy-Free Gingersnap Cookies

Ginger cookies are my favorite cookies. Gingery, spicy, sweet, crunchy aromatic and pleasing crackled rounds – these cookies appeal to all the senses. My parents treated me to a lovely dinner last summer at Arethusa Farm's dairy to table restaurant, Al Tavolo. The dinner was delicious and the service impeccable! The chef sent out a complimentary dessert of gingersnaps and fresh milk from the Arethusa dairy. While I did not drink the milk, the small gingersnap was spectacular that sent me on a yearlong journey to recreate that one bite cookie. These triple ginger cookies are spicy and sweet with a wonderful snap! I make my own crystallized ginger (recipe below) but store bought works well too.

Triple Ginger Dairy-Free Gingersnap Cookies

2 cups all-purpose flour

2 teaspoons baking soda *corrected 12/3

1 teaspoon cream of tartar

¼ teaspoon salt

1 teaspoon cinnamon

1 teaspoon ginger powder

1 teaspoon fresh grated ginger

¼ to ½ cup crystallized or candied ginger depending on the amount of zing you prefer (recipe below)

1 cup granulated sugar

2/3 cup canola oil (any neutral flavored oil will work)

1 egg

1/3 cup molasses

¼ cup natural cane sugar or turbinado sugar if you like extra crunchy texture for coating cookies

Preheat oven to 350°F.

In a medium bowl whisk together flour, cinnamon, ginger, baking soda, cream of tartar, and salt and set aside.

In the bowl of a stand mixer with the paddle attachment beat the oil and sugar until well combined.

Add egg, molasses, and fresh ginger and mix until combined.

On low speed, slowly add the flour mixture and mix until just blended.

Add the candied or crystallized ginger and mix to combine.

Scoop cookies with 1 inch cookie scoop and roll into sugar.

Place balls on a parchment lined baking sheet about 3 inches apart.

Bake 8 to 12 minutes or until well browned (8 minutes for convection oven, 12 for conventional oven, generally).

Remove cookies from oven using a metal spatula, remove cookies from cookie sheet and place on a wire rack.

Cool completely.

Store in an airtight container.

Candied or Crystallized Ginger

8 ounces fresh ginger peeled and sliced thin (1/8 inch thick)

2 ½ cups water

Granulated sugar

In a heavy bottomed saucepan, put sliced ginger and water and set over medium-high heat.

Cover and cook until the ginger is tender, about 30 minutes.

Drain the ginger in a colander, reserving 1/4 cup of the cooking liquid.

Weigh the ginger and measure out an equal amount of sugar.

Return the ginger and the 1/4 cup of reserved cooking liquid to the pan and add the sugar.

Set over medium-high heat and bring to a boil, stirring frequently.

Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes.

Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces.

Cool completely then store in an airtight container for up to 2 weeks.

Dairy Free Olive Oil Chocolate Chip Cookies

I have been on a long 2 year journey after being poisoned by listeria and relearning how to eat.  I no longer am able to tolerate dairy - dairy as defined by anything made from cow's milk.  Now I am vigilant about the products I consume and I am searching for a baking substitute for butter that does not use bunch of chemicals.  Butter has that smooth, sweet, slight nutty flavor that is ever so subtle but once butter is not available for use, a person notices.  I have tried several varieties of vegan buttery sticks, preferring the Melts brand despite the coconut aftertaste.  It is better to eat a cookie with a tinge of coconut versus the tinge of fish that comes off the Earth Balance buttery sticks.  Once dairy is off the table, flavor must compromise.  I have read many a blog eschewing the wonders of coconut oil whose fat content is close to that of butter but it doesn't sit like butter on the palate or the stomach - it is strangely heavy.   

This chocolate chip cookie has the same texture and crumb as a butter based chocolate chip cookie.  The flavor of your olive oil comes through in a subtle and surprising way that is nice.

Dairy Free Olive Oil Chocolate Chip Cookies

1 ½  cups light brown sugar sugar

½ cup granulated sugar

3 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

¾ teaspoon sea salt

1 stick (4 ounces) buttery sticks* softened

*Note:  I prefer the Melts brand buttery sticks or when I can’t find the Melts I use the Earth Balance brand Soy-free buttery sticks – their other buttery sticks give baked goods a noticeable fishy flavor from the flax oil used in them.

½ cup flavorful olive oil

2 large eggs

4 teaspoons vanilla extract

6 - 12 ounces dark chocolate chips

1/2 cup finely chopped walnuts to dip the top of cookies in (I use this method to make some cookies with nuts and some without) or add the nuts with chocolate chips. 

Preheat your oven to 375 degrees F.

In a medium bowl whisk together all-purpose flour, baking powder, baking soda and salt, set aside.

In an electric stand mixer fitted with the paddle attachment, cream your brown sugar, granulated sugar, oil and buttery stick on medium speed.

Add the eggs one at time and mix until incorporated after each addition at medium speed.

Add vanilla and mix until well blended.

Scrape the bowl.

Slowly add the flour mixture to the wet ingredients on low speed.

Add the chocolate chips and mix until evenly distributed, about 10-20 seconds

Use a cookie scoop of your preference or two teaspoons to scoop walnut size balls on your baking sheets.

Dip tops of cookies in nuts if using.

Bake the cookies on silpat or parchment lined pans for about 7-11 minutes depending on the top of oven you use.

Cranberry Walnut and White Chocolate Chip Cookies

Homemade chocolate chip cookies are a staple in my house.  I make them at least two times a month and I am always looking for a creative way to change the basic cookie.  The Cranberry Walnut and White Chocolate Chip Cookie is a twist on the traditional chocolate chip cookie.  Add your favorite nuts or seeds and dried fruits.  I like to give my cranberries a chop for a more even distribution throughout the cookie.

Cranberry Walnut and White Chocolate Chip Cookies
Makes 2-3 dozen 2 inch round cookies

1/2 cup softened butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
2 teaspoons vanilla extract
1 1/2 cups unbleached all purpose flour
1/2 teaspoon baking soda
1/2-3/4 cup chopped dried cranberries
3/4 cup best quality white chocolate chips
1/2 cup chocolate chips (optional)
1/2  cup chopped walnuts

Preheat oven to 375°F.
In a medium size bowl combine with a whisk flour and baking soda and set aside.
In a large mixing bowl cream butter, white and brown sugars until creamy.
Add egg and vanilla and mix until combined.
With mixer on low speed, gradually add flour mixture and mix until combined.
Mix in on low speed nuts, chips and cranberries until just combined.
Scoop dough using tablespoon cookie scoop or two teaspoons and drop 2 inches apart on an ungreased baking sheet.  
Bake for 8-10 minutes or until lightly browned.
Cool on wire racks.

Pumpkin Shortbread Cookies

I love baking with pumpkin puree especially during the Fall and Winter season.  Pumpkin Spice Drops are one my favorite cookies but I was in ready for a crunchy cookie packed with the spicy pumpkin cookie flavors.  These shortbread cookies do the trick with their spicy snap. They are especially delicious topped with Penuche Icing.

Pumpkin Shortbread Cookies

Makes about 2 dozen

½ cup butter, 113g

⅓ cup powdered sugar, 34g

1⅛ cup flour, 135g

⅛ teaspoon salt

½ cup decadent pumpkin butter, 135g (see recipe below)

½ teaspoon vanilla

1 teaspoon ground cinnamon

½ teaspoon ground ginger

⅛ teaspoon ground cloves

⅛ teaspoon ground nutmeg

Preheat oven to 350 degrees Fahrenheit.

Mix the pumpkin butter and powdered sugar.

Add cool brown butter and vanilla and mix to fully incorporated. 
Whisk together flour, salt and spices in a small bowl.

Add dry ingredients to the wet and mix well.

Roll into log and wrap in plastic wrap, parchment, or waxed paper.
Freeze for 10-15 minutes or refrigerate until ready to bake.

Roll dough out to 1/4 to 1/2 inch thick between parchment.
Use a cutter of your choice to cut out cookies. 
Roll scraps and repeat process.

Place cookies on baking sheet and bake at 350 degrees for 10-15 minutes.

Remove cookies and let cool on rack.

Glaze cookies, if desired.

Recipe Adapted from ibakesheshoots.com 

Pumpkin Butter Stove Top Method

Makes about 2 cups

1 large can pumpkin puree, 29 ounces

1 3/4 cups brown sugar

Mix pumpkin puree and brown sugar in a large pan set to medium high heat.

Stir every 2 minutes or as needed.

After 20 minutes, turn heat to medium low and stir more frequently.

The pumpkin butter is ready when it has turned a deep orange-brown color and been reduced by about 40%.

Let cool and store in an airtight container in the refrigerator for up to two weeks.

Recipe Adapted from ibakesheshoots.com

Pumpkin Butter Crock Pot Method

Makes about 2 cups

2 15 ounce cans or 1 large can of pumpkin puree

1 ¾ cup packed brown sugar

Mix sugar and puree together in crock pot.

Cook on low for 6 hours until thickened.

Penuche Icing

Makes about 1 1/2 cups

4 tablespoons, 1/2 stick of butter

1/2 cup packed light or dark brown sugar

1/8 teaspoon salt

1/3 cup light cream or evaporated milk

2 cups powdered sugar

1/2 teaspoon vanilla or 1 teaspoon rum

In a double boiler over simmering water stir until smooth butter, brown sugar, salt and cream.

Remove from heat and beat in powdered sugar and vanilla or rum until icing is smooth and spreadable.

Ice cookies cooled cookies by spooning a tablespoon of icing in the middle of each cookie and spread slightly. 

The icing will run over the edges if spread too close to the edges.

Sugar Cookies

Sugar cookies are beautiful with their delicate flavor, sweet crispness and their ability to take on any shape you can imagine.  I marvel at the holy trinity of flour, butter and sugar and all the wonderful things that can be created with such a simple base.  The sugar cookie is the ultimate example of simplicity.  A few ingredients mixed together to create a cookie that can be delicate and elegant or playful and commonplace.  Whether you dress your sugar cookie up with icing or glaze in fancy designs or simply sprinkle them with sugar, the sugar cookie warms the heart.

I use a lovely glaze that stays flexible while firming up and does not impart the same dry quality of royal icing.  This icing stands up to the dam and flood method of icing the sugar cookies (see below).

Sugar Cookies

Makes about 3 dozen depending on cookie size

1 cup butter, softened

1 cups white sugar

1 egg

1 teaspoon vanilla extract

1 tablespoon milk

3 cups all-purpose flour

3/4 teaspoons baking powder

1/4 teaspoon salt

In medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl of a stand mixer, cream together butter and sugar until light in color.

Add egg, milk and vanilla and beat to combine.

With mixer on low, gradually add flour mixture and beat until mixture pulls away from bowl.

Divide dough in half, pat into disk and wrap in plastic wrap.

Refrigerate for 1 hour or overnight

Preheat oven to 375 °F

Roll out dough on surface lightly dusted with powdered sugar and roll to 1/4 to 1/2 inch thick.

I roll my dough out on parchment paper.  I sprinkle the powdered sugar on the paper and add more to the top of the dough then I cover the top of the disk with a wide piece of plastic wrap and roll to the desired thickness.  I avoid adding extra ingredients to the dough this way whether it is flour or powdered sugar.

Cut into shapes with any cookie cutter.

Remove excess dough and re roll chilling the dough as needed.

Note:  I re-roll all of my dough regardless of how “tough” the last roll is.  I change the shape of the cookie cutter so I know which cookies are best for dipping into tea.

Place cookies 1 inch apart on ungreased cookie sheets.

Bake for 6 to 9 minutes until the edges are just beginning to brown. 

I always err on the side of under done for a tender cookie.

Let the cookies cool on the pan for 1 to 2 minutes then move to cooling racks.

Sugar Cookie Glaze

5 cups confectioners' sugar

½ cup milk

½ cup light corn syrup

½ teaspoon vanilla and almond extract or flavor as desired

In a mixing bowl, mix the sugar and milk first.

Add corn syrup just until combined.

Divide to flavor.

Add paste color if desired.

Important to always add the same amount of corn syrup as you added milk.

Move a portion of glaze to another bowl and add more powdered sugar until thick enough to pipe a dam of icing around the edge of the sugar cookie.

Fill piping bag set up with a coupler and #4 or 5 round tip.

Let the piped dam set then flood the cookie with the thinner glaze.

Note: I use a spoon unless the work is finer and a piping bag is required.

Decorate as desired with sanding sugar, sprinkles etc. 

Icing may be layered on top as long as the icing sets before a new layer is added.

Adapted from Toba Garrett

Simple Chocolate Cookies

Simplicity is beautiful.  Sometimes I like to bake a cookie that is straightforward with standard pantry ingredients.  While I recognize the trend to layer in special ingredients to deepen and enhance flavors, I appreciate the subtle enhancements - perhaps a special cocoa powder or Tahitian vanilla.   More does not always mean better - I went to a fancy restaurant owned by a famous chef and ordered a dish that sounded delicious seasoned with rosemary, special olive oils, specific cheeses, etc. and it tasted like a rosemary branch.  Another time it was a basil extravaganza and then I thought these chefs are big names over quality and started doing my research more carefully.  Meanwhile the major food companies are flavor "blasting" with flavors boosted in a chemistry lab, frozen yogurt shops encourage one to load in sprinkles, fruit, cookies, granola and twenty other options into your bowl, and then there is the candy bars in everything trend.  If the options become overwhelming out there.  Stay home and keep it simple with these cookies. Dress these cookies up or dress them down, it is your choice.

Simple Chocolate Cookies

makes about 4 dozen

2 cups all-purpose flour

¾ cup cocoa powder

½ cup chopped chocolate or mini chocolate chips

1 teaspoon baking soda 

½  teaspoon salt

1 ¼  cups unsalted butter

2 cups sugar 

1/4 cup sugar for rolling or dipping cookie balls into (optional)

2 large eggs

2 teaspoons pure vanilla extract

1 ¼  teaspoon cinnamon

Preheat oven to 325 degrees Fahrenheit 

Whisk together the flour, cocoa powder, baking soda, and salt in a bowl, set aside.

Cream the butter and 2 cups sugar add vanilla and eggs and mix until light and fluffy.

Add dry ingredients, and mix well. 

Add chopped chocolate. 

Chill the dough in the refrigerator for 30 minutes until the cookie dough is somewhat firm.

Use a 1 tablespoon cookie dough scoop to form dough balls and then roll or dip the balls in sugar.

Bake 10 -12 minutes . 

Cool on a wire rack.  

Mint Chocolate Chip Cookies

I sometimes have a craving for mint - chocolate mint, mint tea, mint chip ice cream, chocolate mint candies, peppermints - it is so refreshing and soothing.  The combination of chocolate and mint was fated -  I am certain these two wonderful plant products could not exist side by side without some person having the idea of mixing them together.  These cookies call for mint chocolate chips which are readily available in grocery stores.  For a quick chocolate and mint fix try these cookies.

Mint Chocolate Chip Cookies
makes about 3 dozen

1 ¼ cup flour

½ teaspoons salt

1 teaspoon baking powder

⅔ cups cocoa 

½ cups butter

¼  cups sugar

½ cups brown sugar

1-½ teaspoon vanilla extract

⅓ cups milk

12 ounces mint chocolate chips

Preheat oven to 325 degrees Fahrenheit.

Whisk together flour, salt, baking powder and cocoa, and set aside.
Beat the butter on medium-high until light and then add sugars, creaming well.
Add the vanilla and beat until smooth. 
Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. 
Stir in the mint chips.
Chill dough for at least 15 minutes. 

Scoop the dough into round tablespoon-sized balls and place onto prepared baking sheet, press down on the dough balls slightly, and bake for 10-12 minutes. 
Let the cookies cool completely on the cookie sheet, they will set up as they cool. 
Store in an air-tight container. 

Pizzelles

I was given a pizzelle iron as a gift and I left it in its box for a good while, until I ventured into the land of pizzelles.  I love waffles, cookies, and sugar cones so what could be better than this combination.  I can't stop making these cookies - I love their simplicity, the crisp texture and buttery flavor.  I prefer mine plain but I have made edible ice cream cups with them, filled them with whipped cream and served strawberry sauce on the side and filled them with caramel for a stroopwafel style pizzelle.  

Pizzelles

makes 3-4 dozen small cookies

1-3/4 cups all-purpose flour

2 teaspoons baking powder

3 large eggs

¾  cup granulated sugar

½ cup unsalted butter, melted

1 tablespoon vanilla extract or anise extract or lemon extract

Preheat Pizzelle Press while preparing the batter. 

Place flour and baking powder in a small bowl and stir to combine; reserve. 

Place eggs and sugar in a medium bowl mix with a hand mixer, mix on medium speed for 1 minute, until thickened. 

On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. 

Add the flour mixture and mix until just combined, about 10 to15 seconds; do not over mix.

Lightly brush both the top and bottom grids with a flavorless vegetable oil  before baking.

Scoop about 1-1/2 – 2 teaspoons of batter and drop onto one of the patterned cookie grids; repeat to make a second cookie. 

Close the lid and cook as instructed by the pizzelle press you own.

Remove pizzelle from the press using a heatproof plastic spatula and place on a rack to cool completely. 

Warm pizzelle may be wrapped around the dowel form cannoli shells. 

Completely cooled pizzelle may be dusted with powdered sugar before serving.

Variations: Marble Pizzelle: Add 2 ounces finely chopped bittersweet or semisweet chocolate to the batter. Bake as directed.

Almond Biscotti

Biscotti are a wonderful cookie that I discovered biscotti later in life.  I missed the whole craze in the 90s of the low fat cookie when many of my girlfriends were enrolled in weight programs and raving about these great treats. When I tried them, they seemed so hard and that maybe my teeth might break biting into them.   But, now I understand why they are so delightful.  I do like the crunchy texture and lightly sweetened cookie.  Add nuts and dried fruit and it almost feels like a healthy treat that tastes even better dunked into your tea or cappuccino.  Regulate your crunchy level by adjusting the second cooking time.

Almond Biscotti
makes 36 cookies

¼ teaspoon salt

2 cups all-purpose flour

1 teaspoon baking powder

4 tablespoons butter

3/4 cup sugar

2 large eggs

½ tsp vanilla extract

½ tsp almond extract

¾ cup whole almonds, toasted and coarsely chopped to your taste

Zest of 1 large orange 

Preheat the oven to 350 degrees Fahrenheit 

Toast the almonds for about 7 minutes.  Let them cool and then  chop them.  Set aside. 

Sift together the salt, flour, and baking powder in a small bowl. 

In the bowl of a stand mixer, beat the butter and sugar until light and smooth (about 3 minutes).  

Add the eggs one at a time, beating well between.  

Mix in the extracts.  

At the slowest speed, add the almonds and zest, mixing only until just combined.  

Mix on low speed in the dry ingredients until just combined . 

Transfer the dough to a cutting board and with well-floured hands, shape the dough into a ball and divide in halves.  Shape each portion into a 13 x 2 inch log.  Place them a few inches from each other on a Silpat-lined (or parchment) cookie sheet. 

Bake for about 35 minutes until golden and beginning the tops begin to crack, turning the pan once during baking. 

Lower oven temperature to 325 degree Fahrenheit.

Allow the loaves to cool for about 10 minutes after baking.

Slice each loaf on a slight diagonal into about ½ inch slices

Place them back on the cookie sheet, cut side up, bake the cookies for 9 more minutes.  Flipping them half way through.

Transfer to a wire rack and cool completely.