Mexican Hot Chocolate Cookies

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Mexican Hot Chocolate Cookies
Source: Amateur Gourmet

Makes about: 20 cookies, tbsp scoop
Prep time: 15 minutes
Bake time: 8-10 minutes

This cookie is very chocolatey and nicely spiced. The texture is like a brownie in a cookie form (well, fudgy in that way). The chocolate bits melt right into the cookie, so make sure to have small pieces. Also, you’ll need to flatten these cookies, because they don’t spread. Included below is the half recipe.

½ cup + 2tbsp flour
¼ cup almond butter
1 stick (1/2 cup) butter
¼ tsp vanilla
¼ tsp almond extract (I substituted vanilla here)
½ cup brown sugar
¼ cup Dutch cocoa (I used natural, and it seemed fine)
¼ tsp cinnamon
¼ tsp sea salt
1/8 tsp cayenne pepper
¼ cup mini chocolate chips (or, regular chips, chopped)
1/8 cup sugar for rolling

1. Preheat oven to 350F. Prepare baking sheet with silicone/parchment paper.
2. Cream together butter, almond butter, butter.
3. Mix in sugar, vanilla, cinnamon, salt, pepper.
4. Mix in cocoa and flour.
5. Mix in chocolate chips.
6. Roll into balls and roll in sugar.
7. Place on prepared pan and flatten.
8. Chill cookies until firm (I froze them for later use)
9. Bake 8-10 minutes. Enjoy!

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Gluten-Free Belgian Brownie Bites

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Gluten-Free Belgian Brownie Bites
Source: Smitten Kitchen

Makes about: 12 mini ones (for 1/5 of the recipe; used a mini muffin pan. )
Prep time: 10 minutes
Bake time: 20 minutes

I made 1/5 of the original recipe. I also used almond meal and made them gluten free. They are crispy on outside and full of rich chocolate gooiness on the inside.

9 ounces bittersweet chocolate (60 – 64% cacao) (1.8oz)
1 cup plus 2 tablespoons butter, cut into small pieces (3.6 tbsp butter)
5 eggs, beaten lightly with a fork (1 egg)
1 1/3 cups superfine sugar (4 tbsp sugar)
3 tablespoons pastry flour (~2 tsp flour or almond meal)

1. Preheat oven to 325.
2. Melt butter and chocolate together.
3. Mix in sugar.
4. Beat in egg.
5. Mix in flour (or almond meal).
6. Spoon into mini-muffin pan.
7. Bake 15-20 minutes until shiny on top and knife comes out clean.

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World Peace Chocolate Cookies

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World Peace Chocolate Cookies
Source: Smitten Kitchen

These cookies are packed with so much chocolate. They’re soft and a bit chewy on the outside and utterly delicious.

Makes about: 24-36 cookies, depending on how thick you cut them
Prep time: 15 minutes+3h chilling the dough
Bake time: 10-12 mins

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1 stick plus 3 tablespoons unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/4 tsp fine sea salt
1 tsp vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or 3/4 cup store-bought mini chocolate chips

1. Beat butter until creamy.
2. Add in sugar, salt, and vanilla. Beat until creamy.
3. Add in cocoa, baking soda, and flour. Mix until combined.
4. Mix in chocolate pieces.
5. Gather dough together into a ball and divide in half.
6. Shape each half into a log that is 1.5’’ in diameter. Wrap in plastic and refrigerate the dough for 3h (or freeze for 1h).
7. To bake: preheat oven to 325F.
8. Slice the dough logs into ½’’ slices. Place cookies on prepared baking sheet (parchment or silicone mat) at least 1’’ apart.
9. Bake 10-12 minutes. Enjoy! SK notes they will not look done at 12 minutes.

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Chocolate Sugar Cookies

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Chocolate Sugar Cookies
Source: Smitten Kitchen

These easy cookies are chewy on the inside and just a bit crunchy on the outside. They’re basically a flatter, crisper version of a brownie. You can also freeze these cookies and bake them in the future.

Makes about: 30 cookies
Prep time: 10 minutes
Bake time: 8-10 minutes

½ cup + 2 tbsp room temperature, unsalted butter
1 ½ cups sugar
1 egg
½ cup unsweetened Dutch process cocoa (I used natural cocoa)
1 tsp baking soda
¼ tsp baking powder
¼ tsp salt
1 ¼ cups all-purpose flour

1. Preheat oven to 350F.
2. Cream together the butter and sugar.
3. Mix in egg.
4. Mix in cocoa.
5. Mix in baking soda, baking powder, salt, and flour until a dough forms.
6. Scoop dough using a tablespoon and form balls. Place balls of dough about 2’’ apart, because these cookies spread quite a bit.
7. Bake for about 8-10 minutes (shorter for softer cookies, longer for crunchier cookies). Alternately, freeze for future use, and adjust the baking time a bit to account for the frozen dough (only a few extra minutes needed).
8. Let cool and enjoy!

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Chocolate Yogurt Snack Cakes

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Chocolate Yogurt Snack Cakes
Source: David Leibovitz via Smitten Kitchen

These little cakes are not very sweet and have a nice chocolate flavor. They puff up nicely while baking and are moist and slightly dense. I made a third of the original recipe, with the proportions noted below.

Makes about: 12 mini muffins
Prep time: 10 minutes
Bake time: 20-25 minutes

2 1/3 oz semisweet chocolate
2 tbsp+2 tsp vegetable oil
2 tbsp+ 2 tsp yogurt
1/3 cup sugar
1 egg
½ tsp vanilla
1/6 tsp almond extract (I omitted this)
½ cup all-purpose flour
½ tsp baking powder
1/6 tsp salt

Special equipment
Mini muffin pan

1. Preheat oven to 350F. Prepare muffin pan by lining it with paper or greasing it well.
2. Melt together the chocolate and vegetable oil over low heat.
3. Mix in yogurt, sugar, vanilla extract, almond extract (if using), and egg.
4. Mix in flour, baking powder, and salt.
5. Scoop into prepared pan.
6. Bake 20-25 minute, or until a knife inserted into the center comes out clean.

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Everyday Chocolate Cake

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Everyday Chocolate Cake

Source: Smitten Kitchen

Makes about: 1 loaf
Prep time: 10 minutes
Bake time: 50-60 minutes

This cake is super moist, very chocolately, very delicious, and extremely easy to make.

½ cup (1 stick) unsalted butter, softened
1 cup brown sugar
½ cup granulated sugar
1 large egg
1 cup buttermilk
1 tsp vanilla extract
1 ½ cups all-purpose flour
¾ cup cocoa powder (Dutched preferred; I used natural)
¼ tsp salt
¼ tsp baking soda and ½ tsp baking powder (if using Dutch cocoa powder)
½ tsp baking soda (if using natural cocoa powder)

Special equipment

Loaf pan

1. Preheat oven to 350F. Prepare loaf pan by lining it with parchment paper or by buttering it.
2. Cream together butter and sugar. (Alternately, melt the butter and mix with the sugar).
3. Mix in egg, buttermilk, and vanilla.
4. Mix in flour, cocoa powder, salt, and baking soda until just combined. (Add baking powder if needed).
5. Pour into prepared pan.
6. Bake 50-60 minutes, or until a knife inserted into the center comes out clean.
7. Let cool before slicing.

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Chocolate Friands

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Chocolate Friands
Source: Tartine

Makes about: 24 mini cakes
Prep time: 10 minutes (batter)+10 minutes (cooling)+10 minutes (dipping)
Bake time: 12-15 minutes

These tiny cakes are topped with a silky ganache—truly a rich mouthful.

6 oz bittersweet chocolate, coarsely chopped
1 cup unsalted butter
1 ½ cups + 1 tbsp sugar
¾ cup all-purpose flour
2 tbsp cornstarch
¼ tsp salt
4 large eggs

4 oz bittersweet chocolate, finely chopped
2/3 cup heavy cream

Special equipment
Mini muffin pan

1. Preheat oven to 350F. Prepare muffin pan by lining with paper liners, or by using butter.
2. Melt butter. Pour butter over the chocolate. Mix until chocolate is completely melted.
3. In a separate bowl, mix together the sugar, flour, cornstarch, and salt.
4. Add flour mixture to chocolate-butter mixture in batches, whisking well after each addition.
5. Add in 2 eggs, then whisk until combined.
6. Add the remaining 2 eggs, and whisk until just combined.
7. Fill baking cups ¾ full with batter.
8. Bake 12-15 minutes, until the tops just start to crack. Let cakes cool completely.
9. Prepare ganache: bring cream to a boil. Pour cream over chocolate. Mix until the chocolate is completely melted and the mixture is smooth.
10. Dip the tops of friands in the ganache. Shake gently to let the excess off the sites.
11. Let the ganache set for 1 hour. Enjoy!

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Big, Fat, Chewy Chocolate Chip Cookies

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Big, Fat, Chewy Chocolate Chip Cookies
Source: Smitten Kitchen

Makes about: 45 cookies (using a tablespoon to scoop)
Prep time: 10 minutes
Bake time: 12-15 minutes/batch

These chocolate chip cookies are thick and chewy. Mine didn’t really spread at all, but it might be that I made smaller cookies. I also froze balls of dough for future use. Also, the bake time seems to depend on how crispy you like your cookies. Baking for 15 minutes yields a crisper and more toasted cookies (the darker ones above), unless 1) you’ve made a gigantic cookie or 2) you are baking frozen cookie dough.

¾ cup melted unsalted butter
1 cup brown sugar
½ cup white sugar
1 tbsp vanilla extract
1 egg
1 egg yolk
2 cups flour
½ tsp baking soda
½ tsp salt
2 cups semisweet chocolate chips

Special equipment
Baking pans

1. Preheat oven to 350F. Prepare baking pans by greasing or lining with parchment.
2. Mix together melted butter, vanilla, brown sugar, white sugar, egg and egg yolk.
3. Mix in flour, baking soda, and salt.
4. Stir in chocolate chips.
5. Scoop cookies by tablespoonfuls for more reasonably sized cookies, or ¼ cup scoop, as Smitten Kitchen suggests, to yield cookies that are 4x bigger.
6. Bake 12-15 minutes, or until cookies are barely golden brown
7. You can freeze these and bake them later.


pale ones were frozen, then baked for 15 minutes. darker ones baked for 15 minutes
pale ones were frozen, then baked for 15 minutes. darker ones baked for 15 minutes

Chocolate Coffee Yogurt Cake

choco yogurt epi 2

Chocolate Coffee Yogurt Cake
Adapted from Epicurious

This cake is very moist and fluffy. It’s really not too chocolately and it’s got a hint of coffee. I added coffee powder, but one could substitute coffee for the water. I also totally misread the original recipe instead of adding ¾ stick of butter, added ¾ cups oil, which probably just made it richer and more delicious (as doubling the fat in a recipe will likely do).

Makes about: 1 loaf
Prep time: 10 minutes
Bake time: 50-60 minutes

¾ cup vegetable oil
2 eggs
1/3 cup water
1 cup whole-milk plain yogurt
1 tsp vanilla
1 ¼ cups sugar
1.5 tsp instant coffee granules
2/3 cup unsweetened cocoa powder
1 ¾ cups all-purpose flour
1 ½ tsp baking powder
¾ tsp salt
½ tsp baking soda

Special equipment

Loaf pan

1. Preheat oven to 350F.
2. Mix together vegetable oil, eggs, water, yogurt, and vanilla.
3. Mix in sugar, coffee, and cocoa powder.
4. Stir in flour, baking powder, salt, and baking soda.
5. Pour into prepared pan.
6. Bake for 50-60 minutes, or until a knife inserted into the center comes out clean.

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