BREANNA'S RECIPE BOX (2024)

These are my very favorite chocolate chip cookies!I personally think they are thevery best, and most deliciouswhen eaten while they are still warm (orreheatedin the oven for few minutes). I call them bleedingchocolate chip cookiesbecause theproportion of chocolate to dough is amazing, andby using a good quality chocolate that pools when it melts instead of staying in "chip" form, the cookie ifwarm (as it should be) will "bleed" melty, gloriouschocolate when the top of the cookie is gently pressed. It's pretty much chocolatey amazing-ness!

Bleeding Chocolate Chip Cookies

1/2 cup butter, room temperature
2 tablespoons granulated sugar
2 tablespoons turbinado sugar
3/4 cup + 2 tablespoons dark brown sugar
1 large egg
2 teaspoons vanilla
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 3/4 cup all-purpose flour (220 grams-I always weigh my flour for this recipe)
8-ounces bittersweet chocolate, cut with a serrated knife into roughly 1/2-inch chunk
Flaky salt, for sprinkling

Heat oven to 360°F and line two baking sheets with parchment paper. Set aside.

In a large bowl, cream the butters and sugars with an electric mixer until very light and fluffy, about 5 minutes. Add the egg and vanilla, beating until incorporated. Scrape down the bowl with a spatula. Add the baking soda andkosher salt and beat to combine. With the machine on low, slowly add the flour. When the flour is halfway absorbed, add the chopped chocolate and mix until the remaining flour is incorporated.

Scoop dough into mounds (I use a big scoop, probably close to 1/4 cup dough). Space the dough mounds evenly apart on the prepared baking sheet and sprinkle with flaky salt. Bake for 9-10 minutes or until golden brown, but still very gooey and soft inside. Let the cookies cool slightly on baking sheet before transferring them to a cooking rack.

Recipe slightly adapted from Smitten Kitchenand originally from Not Without Salt

My kiddies love no-bake cookies! They are an afterschool snackfavorite. This recipe is awesome because it leans a bit more on the healthyside being that the cookiesaren't loaded with refined sugar. Theone trouble with these little bites of chocolatey oatey goodness is that I amcapable of consuming far more than would ever be considered"healthy".

HealthierNo-Bake Cookies

1/4cup coconut oil

1/4cup pure maple syrup
1/3cup cocoa powder
1/4teaspoon kosher salt
1teaspoon vanilla
1/2cup all natural peanut butter
1cup rolled oats
Crushedpeanuts
Flakysalt

Linea large baking sheet with parchment paper;set aside.

Ina small saucepan set over medium heat, whisk together the coconut oil, maplesyrup, and cocoa powder until everything is incorporated. Next, add thevanilla and peanut butter and whisk until smooth.

Removethe mixture from the heat and using a wooden spoon or spatula, stir in the oatsand salt. Using a small cookie scoop or spoon, drop the mixture by theheaping tablespoon onto the prepared baking sheet and flatten a bit. Topeach cookie with crushed peanuts and a dusting of flaky salt. Transferthe baking sheet to the freezer and chill 15-30 minutes before eating. Storecookies in the refrigerator or freezer.

Recipeslightly adapted from OhLadycakes

As I walked out the door thismorning to take Stella to gymnastics, I grabbed two cookbooks. (I use theterm gymnastics very loosely. It's more like playing on gymnastics equipment,mats, and a very long trampoline. She loves it.) It's nice to havesomething to do, like browsing through cookbooks, while Stella is hanging upside down from a bar, doing somersaultsdown wedge mats or bouncing up and down on a trampoline. I also broughtwith me a few small pieces of cardstock to write down some of the recipes Iwould like to try and any ingredients that I may not have a home. As Iwas browsing the pages of TheSprouted Kitchen, the women next to me asked me what cookbook I wasreading. I happily showed her the cover and shared my excitement for someof the recipes that I have already tried. She seemed interested and wrotedown the name of the cookbook and blog on a piece of paper and stuck it in herpurse. (Hopefully her purse isn't anything like mine which often resembles a deep abyss filled withreceipts, grocery lists, change and half pieces of Extra gum that taste likepennies. If it is, she may never find that piece of paper again.)On the top of my "to make" list, were these cookies. I had all theingredients at home and with words like dark chocolate and flaked sea salt, notmuch convincing was needed.

Chocolate-Drizzled OatmealShortbread

From TheSprouted Kitchen: A Tastier Take on Whole Foods

1 1/2 cups old-fashioned rolledoats
1/2 cup unsalted butter, roomtemperature
1/2 cup turbinado sugar
2 teaspoons pure vanilla extract
1 egg
3/4 cup unbleached all-purposeor rice flour
1/4 teaspoon sea salt
1/2 teaspoon freshly grated nutmeg
2 1/2 ounces dark chocolate,chopped
Flaked sea salt, such as Maldon,for garnish (optional)

In a food processor, pulse theoats to create coarse flour. You want a bit of texture to remain, notpureed until it is completely smooth. Set aside.

In the food processor or using abowl and wooden spoon, cream the butter and sugar together. Add thevanilla and egg and mix again. Add the oat flour, all-purpose flour,salt, and nutmeg and pulse a few times to combine, scraping down the sides ofthe food processor or your bowl as necessary. The dough will be fairlytacky.

Using your hands, roll the doughinto a uniform log about 3 inches in diameter. If you like, sprinkle ahandful of rolled oats and a few tablespoons of turbinado sugar on your worksurface and roll the log in the mixture to create a crust. Roll the logup in plastic wrap or parchment paper and chill in the fridge for at least 1hour, and preferably two.

Preheat the oven to 350 degreesF and line a baking sheet with parchment paper.

Working quickly, slice the loginto 1/2-inch coins and spread them on the baking sheet 2 inches apart.Bake until the edges just begin to brown, 14 to 16 minutes. Transfer thecookies to a wire rack.

Melt the chocolate in aheatproof glass bowl over a pot of simmering water, being careful not to letthe bottom of the bowl touch the water. Arrange the piece of parchmentyou used for cooking the cookies under the wire rack for easy cleanup.Drizzle the melted chocolate on the tops of the cookies in a zig-zagmotion. Sprinkle a bit of flaked salt on the top of each cookie.The chocolate will firm up in about 15 to 20 minutes. Store the cookies in anairtight container for up to a week.

If you like chocolate, coconutand almonds...BEWARE! These little bites are extremely addicting and withtheir size being "bite-size," eating a few too many can happen alltoo quickly!

Cocoa Coconut Bites

1 1/2 cups dried, unsweetenedcoconut
1/2 cup cocoa powder
1/3 cup rolled oats
1/2 cup chopped almonds
1/8 teaspoon kosher salt
1/2 cup pure maple syrup
1/4 cup coconut oil
1/2 teaspoon vanilla extract

1/4teaspoon cinnamon

In a mixing bowl combinethe coconut, cocoa powder, rolled oats and almonds together. In a smallbowl combine the maple syrup, coconut oil, vanilla and cinnamon; pour overcoconut mixture and mix to coat everything evenly. Set in the fridge for20 minutes.

At this point you can eat themtwo different ways (both are delicious). The first way is to scoop thecoconut mixture into 1-inch balls and chill for an hour before eating. The second way is to scoop into 1-inch balls, set them on a baking sheet linedwith parchment and bake in a 215 degree preheat oven for 20 minutes.Remove from baking sheet to cool (or eat warm).

Recipe slightly adapted from SproutedKitchen

Idon't make oatmeal cookies with nuts very often because those I live withprefer them without. Today, those people may be out of luck (more cookiesfor me). My kind of oatmeal cookie is full of toasted walnuts, goldenraisins and given a sprinkle of coarse salt after they come out the oven.Today it's my kind of oatmeal cookie!

ToastedWalnut & Raisin Oatmeal Cookies

1/2cup butter, room temperature

2/3cup dark brown sugar, packed

1egg

1teaspoon vanilla extract

3/4cup all-purpose flour

1/2teaspoon baking soda

1/2teaspoon ground cinnamon

1/2teaspoon kosher salt

11/2 cups rolled oats

1/2cup raisins

1/2cup chopped and toasted walnuts

Stirtogether flour, oats, baking soda, cinnamon and salt and set aside. In alarge mixing bowl, cream together the butter and dark brown sugar untilfluffy. Add egg and vanilla and beat until combined. Add flour andoat mixture and mix until combined. Stir in toasted walnuts and raisins.

Chillcookie dough in the fridge for 30 minutes to an hour. Scoop the dough andshape into balls (about 2 tablespoons of dough). Place on parchment linedbaking sheet and bake in 350 degree oven for 10-12 minutes or until goldenbrown around the edges. Remove from ovenand lightly sprinkle with coarse sea salt.