Dark Chocolate & Espresso Cookies with Smoked Sea Salt for #theleftoversclub

I may be tardy to the party, but have you discovered smoked, flaked sea salt? Have you ever sprinkled it on chocolate chip cookies? The flavor combination is amazing! The smokiness of the sea salt adds a depth of flavor you don't get with just regular flaked sea salt. Now add dark chocolate and espresso to the equation and you have a cookie that means serious  business.  
 

These cookies right here are my new obsession...

My partner for this month's Leftover's Club is Kathia from Basic and Delicious. Kathia and I have been partners before and she actually lives in the same city (well county) that I do...San Diego! I was really excited that my partner lives so close, because let's face it, stale cookies are no fun. I knew these cookies would arrive to her while still fresh and I am a stickler for freshness when it comes to baked goods. Honestly, I could have just hand delivered them straight from my oven to her door. Why didn't I think of that sooner?
 

I think Kathia will really enjoy these cookies. They're bold, sophisticated and fun!
 

If you'd like to join in on the fun and swap baked goods each month with a fellow food blogger, please sign up at Alwayz Bakin. We'd love to have you in the group!

Dark Chocolate Espresso Cookies w/Smoked Flaked Sea Salt
Adapted from Alice Medrich
Makes approx. 20 cookies


Ingredients:
1/3 cup all purpose flour
1/4 tsp salt
1/4 tsp baking soda
1/4 cup coconut oil
4 ounces of unsweetened chocolate, chopped
6 ounces of dark chocolate cut into chunks
1 1/3 cup sugar
2 large eggs room temperature
1 tsp vanilla extract
1 1/2 tsp espresso powder


Directions:

Place the coconut oil and unsweetened chocolate chunks in a bowl placed over a pan of barely boiling water. Heat until melted stirring often. When completely melted, remove the bowl from the heat and allow the chocolate mixture to cool to room temperature.

Place the eggs, sugar, vanilla extract and espresso powder in the bowl of your stand mixer fitted with the paddle attachment (or use a large bowl and your electric hand mixer). Mix on med-high speed until light and fluffy (approx. 5 minutes). The mixture should stream from the paddle in thick ribbons.

Using a rubber spatula fold in the cooled chocolate mixture, then fold in the flour mixture, then fold in the dark chocolate chunks.

Refrigerate the dough for 1 hour.

After 1 hour, preheat your oven to 350f and line a few baking sheets with parchment paper.

Using a small cookie scoop, place scoops of dough onto the prepare cookie sheets approx. 2" apart. Sprinkle the cookies with the smoked, flaked sea salt.

Bake one sheet at a time (unless you have double oven) for approx. 10 minutes, rotating the cookie sheet front to back halfway through the baking time. Sprinkle a little more sea salt on each cookie halfway through the baking time if needed.

Remove from oven and allow the cookies to cool directly on the cookie sheet for 2 minutes. Remove from the cookie sheet and place on a wire cooling rack.

An InLinkz Link-up

Everything but the Kitchen "Curtain" Cookies & The Lost Art of Gift Giving

It seems with the all of the advancements made in technology these days, we've lost some of the personal touches that make us human. 

I was discussing with a friend this past week how the younger generation prefers texting and gift cards over handwritten letters, cards and taking the time to actually hand select a gift for someone. 

Personally, I prefer to give something I've made from the heart and for me that usually involves baking! 

Friday was my friend Colleen's birthday and these "Everything but the Kitchen Sink Cookies" are one of her favorite cookies. I can easily see why! They are chock full of goodness - rolled oats, dark chocolate chunks, toasted walnuts, coconut, Special K cereal and dried cherries (which are my own personal touch to the original recipe). 

Colleen loves these cookies so much she even offered to make curtains for my kitchen in exchange for a batch. So I've renamed the cookies "Everything but the Kitchen Curtain" Cookies in her honor.

Happy birthday Colleen! I wish you many more! I promise one of these days I'll pick out the fabric for those curtains...

Kitchen "Curtain" Cookies
Adapted from Sticky, Chewy, Messy, Gooey by Jill O'connor
Makes approx 2 dozen large size cookies

Ingredients 

2 sticks unsalted butter, softened to room temp
1 cup granulated sugar
1 cup dark brown sugar (be sure to use dark brown)
2 large eggs room temp
2 teaspoons vanilla extract
2 cups all purpose flour
1/2 tablespoon baking soda
3/4 teaspoon salt
1 cup sweetened flaked coconut
1 1/2 cups walnut halves, toasted & cooled (be sure to use halves, not chopped or pieces)
2 cups Special K Cereal
2 cups old fashioned rolled oats
1 1/2 cups ghiradelli dark chocolate chips
1 1/4 cups good quality dried cherries

Directions:

Preheat oven to 350f and line baking sheets with parchment paper. 

In a large bowl, combine the coconut, toasted walnut halves, Special K Cereal, oa ts,dark chocolate chips and cherries, Toss to combine. Set aside.

In a medium size bowl, sift together the flour, baking soda and salt. Set aside.

In the bowl of your electric stand mixer fitted with the paddle attachment (or using your hand mixer), mix the butter, brown sugar and granulated sugar at medium speed until light and fluffy (approx 2 minutes).

Beat in the eggs one at a time at low speed mixing well after each addition.

Mix in the vanilla extract at low speed until combined.

Add the flour mixture and mix at low speed just until combined.

Pour in the chocolate/oatmeal/coconut mixture and fold in the ingredients using a rubber spatula or large spoon until combined.

Using a large cookie scoop, place balls of dough onto the prepared baking sheets. Since these are big cookies, I only put 6 balls of dough onto each sheet to prevent overcrowding. Flatten slightly with your fingertips.

Bake approximately 12-15 minutes until the edges are browned and the centers look just set (rotate the baking sheets halfway through the baking time). Don't overbake. Remember, the cookies will continue to bake on the baking sheet while they are cooling.

Remove from the oven and cool on the baking sheet on a wire cooling rack for approx 3 minutes. Remove from the baking sheet and place on wire cooling rack to cool completely. Or enjoy warm!

Store leftovers at room temperature in an air tight container for up to 2 days.

Tips:
There are several ingredients in the recipe that are essential to the flavor and texture of these cookies. Please don't skip them!
1. Be sure to use walnut halves and to toast them before baking. The large chunks of walnuts add a lot of crunch to these cookies and toasting them beforehand really enhances the flavor. You will notice the difference!
2. The coconut and Special K cereal are essential to the chewy texture of these cookies. Even if you're not a fan of coconut, you don't even notice it's in there.
3. Definitely use Dark Brown sugar. Again, important to the flavor and texture of the cookie.

Of course, you're welcome to make your own changes, but the outcome of your cookies will be different. Just sayin....

One last tip - I always bake my cookies on insulated baking sheets. I highly recommend them! They ensure your cookies bake evenly and help to prevent over baking. No more burnt cookie bottoms!

"Not Your Average Blond-ie"

I call this recipe "Not Your Average Blond-ie" because it's so much more than just a regular blondie. It's big, it's bad, it's bodacious, packed full of butter, dark brown sugar, 2 types of nuts, 2 types of chocolate, toffee bits and coconut. How can you go wrong with that combination?

 

 

I adapted this recipe from one of my all-time favorite Cook Books, Sticky, Gooey, Messy, Chewy: Desserts for the Serious Sweet Tooth by Jill O'Connor. I bought this book several years ago at a signing at William Sonoma. I just happened to walk into the Fashion Valley store (just to browse) when I saw Jill giving samples of her Everything But the Kitchen Sink Cookies. Seriously, a single bite of that cookie changed my life. It was as if the clouds parted and the Cookie Gods shone down from heaven. No exaggeration....

 

Now, I'm not trying to sell the book, but if you are looking for a great baking cook book, this one needs to be on your book shelf for sure. First of all, the name. Who can resist it? Second, the book is super cute and has lots of pictures. Third, the names of the recipes alone will make your mouth water - Chocolate Caramel Pecan Souffle Cake, Cinnamon Donut Bread Pudding, Double Crumble Hot Apple Pies....I mean, come on now people....

 

Needless to say, I bought not one but two autographed copies of the book (one I gave to Yvonne). Each and every single recipe I have tried has been mind blowing and this one was no exception. Take it from me, this is "Not Your Average Blondie".

 

 

 

 

"Not Your Average Blond-ie"

Makes 24 square bars

 

Ingredients

2 cups all purpose flour

3/4 teaspoon baking powder

1 cup unsalted butter, softened
3 cups firmly packed dark brown sugar (be sure to use dark brown, it's essential to the flavor)
4 large eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon salt
1 cup walnut halves, toasted and coarsely chopped
1 cup whole raw almonds, toasted and coarsely chopped
1 cup sweetened flaked coconut
1 cup toffee bits (I used Heath Toffee Bits)
1 cup white chocolate chips
1 cup dark chocolate chips (I used Ghiradelli)

Directions:

Position oven rack in the middle of the oven and preheat to 350f

Line a 13"x9" metal baking pan with non-stick foil or spray regular foil with non-stick spray.

Combine flour and baking powder in a small bowl. Set aside.

Melt butter and brown sugar in a medium heavy bottom saucepan over medium heat. Cook stirring constantly until the butter and sugar are melted and starting to bubble gently.  Remove from heat and allow to cool approx. 10-15 min (stir occasionally to help cool the mixture down).

In a large bowl, whisk together the eggs, vanilla and salt. Slowly whisk in the cooled butter-brown sugar mixture whisking just until combined.

Whisk in the flour mixture to form a loose batter. At this point, make sure your batter is cool to ensure you do not melt the chips when they are added.

Stir in the nuts, coconut, chocolate chips, white chocolate chips and toffee.

Pour the batter into the prepared baking pan and smooth to an even layer with a rubber spatula.

Bake approx. 30-40 minutes until the surface is glossy and golden brown, slightly cracked around the edges and feels firm to the touch. A toothpick inserted should come out with a few moist crumbs.

Remove and place the pan on a wire cooling rack. Cool to room temperature before cutting.

Store leftover bars tightly covered for up to 3 days.

Salted Toffee Chocolate Chunk Cookies

LiveBakeLove is gearing up for our Christmas Cookie baking extravanganza this weekend. It's an annual event I've hosted every year for the past 10 years but it will be the very first time we'll be posting it on our blog so we're very excited about that. We have an amazing assortment of cookies planned...chocolate-dipped, fruit-filled, crispy, chewy, bars, balls, fudge, traditional & non-traditional...we have something for everyone. We hope you'll check back next week for some delicious cookie recipes that we hope will make it on your holiday cookie platter this year.

So with the upcoming cookie craziness, why am posting a cookie recipe? Because I had a sudden craving for Chocolate Chip Cookies! Ok, it actually wasn't sudden. I crave chocolate pretty much on a daily, wait... make that hourly basis, and cookies are my absolute favorite. Besides, a girl can never have too much chocolate in her life....

Salted Toffee Chocolate Chunk Cookies
Adapted from Blue Eyed Bakers
Makes 20 Whoopie Pie sized cookies or approx 3 dozen regular sized cookies

Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup of packed light brown sugar
3/4 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
12 ounces of good quality semi-sweet chocolate, chopped into large chunks (I used Ghiradelli)
1 cup of toffee bits (I used Heath)

Preheat oven to 350

In a medium size bowl, combine the flour, baking powder, baking soda and salt. Set aside.

In the bowl of an stand mixer using the paddle attachment (or using an electric hand mixer), cream together the butter, brown sugar and granulated sugar until light and fluffy (approx 3-5 minutes).

Add eggs and vanilla and beat at medium speed until combined. Gradually add the flour mixture until combined. Fold in the chocolate chunks and toffee bits.

Using a large cookie scoop, scoop dough into the Whoopie Pie pan and press down. Alternately, if you are not using a Whoopie Pie pan, scoop the dough onto parchment lined baking sheets.

Bake at 350 until lightly golden brown and set. Approx 13 minutes if using the Whoopie Pie pan. Baking time will be less if baking on regular baking sheets.

Cool for a few minutes in the pan (or on the baking sheet), then remove and cool on a wire rack. Or you can do what I always do and eat them warm out of the oven!

Store in an air tight container.

Oh, did I mention the Whoopie Pie pan? I just bought it recently and I love it! Pick one up for yourself and try it out.

Skillet Chocolate Chunk Cookie

Chocolate Chip Cookies, a classic comfort food. One of my all-time favorites. I could live off of them, well almost. I would probably need to eat a fruit or vegetable every now and then. Now, I realize there are hundreds of Chocolate Chip Cookie recipes out there because I've tried most of them and I have actually found what I consider to be the perfect Chocolate Chip Cookie, but I'll save that recipe for another post (cliff hanger!). So what makes this recipe so special then? The fact that it's quick, easy, and baked in a skillet! Imagine a huge Chocolate Chip Cookie fresh out of the oven in less than 30 minutes, and you standing there with a spoon and a tub of vanilla ice cream. Come on, you know you want it....

Skillet Chocolate Chunk Cookie
Adapted from Sophistimom

1/2 c unsalted butter
1/2 c sugar
1/2 c brown sugar
1 egg
2 tsp vanilla extract
1 1/2 c all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 c chocolate chunks (use good quality like Guittard or Valhrona)
1/2 c chopped toasted nuts (optional)

In a small bowl, combine flour, baking soda and salt. Set aside.

Melt butter in a cast iron skillet over medium-low heat. 

Add sugars and vanilla and stir to combine. Remove from heat.

Allow to cool about 5 minutes then add egg and whisk well to combine.

Add flour mixture and stir just until combined. Stir in chocolate chunks. Top with additional chocolate chunks and nuts (if using).

Bake at 350 for 15-20 minutes or until set. It should still be slightly soft in the center. Do not overbake.

Remove from oven and allow to cool a few minutes.

Top with ice cream and drizzle with caramel and chocolate sauce if you dare!