Cats & Bats, Witches & Brooms: Chocolate Halloween Cookies

A few years ago, I found these Retro 1960s Halloween Cookie (Cooky) Cutters at the Alameda Flea Market. I love the box and the shapes. These are perfect for Chocolate Halloween Cookies!

I've posted some great chocolate cookie recipes, but here's one more. This one is adapted from a Martha Stewart recipe. Just a few changes, and since Martha uses this recipe with her own bat and cat cookie cutters, these cookies are great to make with these Retro Cookie Cutters. These chocolate cookies are very crisp. I think using dark cocoa gives them an even richer taste, too.

Chocolate Cats & Bats, Witches & Brooms: 
Halloween Cookies

Makes 40 to 50

Ingredients
1 1/2 cups all-purpose flour, (spooned and leveled) plus more for rolling and cutting out dough
3/4 cup unsweetened DARK cocoa powder
1/2 teaspoon salt
12 tablespoons unsalted butter, room temperature
1 cup sugar
1 large egg
Small candies or sprinkles, for decorating (optional)

Directions
Preheat oven to 350 degrees. In medium bowl, whisk together flour, cocoa, and salt; set aside.

In large bowl, with electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.

On lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/4 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)

Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on baking sheet, spacing 1 inch apart.

Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking-as in eyes on the cats, etc). 

Cool cookies 1 to 2 minutes on baking sheet; transfer to rack to cool completely.

HOT CHOCOLATE TOASTED MARSHMALLOW COOKIES: National Toasted Marshmallow Day!

Happy Toasted Marshmallow Day! Perfect for Labor Day Weekend! Even if you're not out camping and toasting marshmallows by the fire, you can still celebrate the day with these Hot Chocolate Toasted Marshmallow Cookies! They're fabulous and easy! Recipe from Ghirardelli Chocolate.  

HOT CHOCOLATE TOASTED MARSHMALLOW COOKIES

INGREDIENTS
3/4 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
1 cup plain flour/ all-purpose flour
1 Tablespoon Ghirardelli Unsweetened Cocoa Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons butter, softened
1 cup soft brown sugar
2 small eggs
1 teaspoon vanilla extract
2 1/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
16 large marshmallows

DIRECTIONS
Melt chocolate gently in microwave or over pot of simmering water. Set aside to cool.
Sift all of dry ingredients together in bowl and stir together.
Beat butter and sugar together until thick and creamy.
Beat in eggs one by one.
Add in cooled melted chocolate and vanilla extract. Continue beating until ingredients are well mixed.
Fold dry ingredients into mix and fold in chocolate chips until combined.
Scoop cookie with 1 tablespoon scoop (if mix is soft, pop into fridge to stiffen up and make it easier to scoop).
Bake at 350°F for 8 - 9 minutes. Do not overbake as these cookies should be almost brownie-like.
Once baked, pop a marshmallow on top and put it back in oven on broil for 1-2 minutes for a lovely toasted effect.  (or use a mini-torch)

About The Ghirardelli Chocolate Company
The Ghirardelli Chocolate Company is a manufacturer and marketer of premium chocolate products. Incorporated in 1852, Ghirardelli has the richest heritage of any American chocolate company. Ghirardelli continues to honor its heritage to this day. Ghirardelli is one of the few companies in America that controls the entire chocolate manufacturing process, from cocoa bean to finished product. This control over the manufacturing process, combined with Ghirardelli’s proprietary bean blend and unique methods of roasting and processing, ensures that you are rewarded with the high quality and rich products.

HOT CHOCOLATE TOASTED MARSHMALLOW COOKIES: National Toasted Marshmallow Day!

Happy Toasted Marshmallow Day! Even if you're not out camping and toasting marshmallows by the fire, you can still celebrate the day with these Hot Chocolate Toasted Marshmallow Cookies! They're fabulous and easy! Recipe from Ghirardelli Chocolate.  

HOT CHOCOLATE TOASTED MARSHMALLOW COOKIES

INGREDIENTS
3/4 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
1 cup plain flour/ all-purpose flour
1 Tablespoon Ghirardelli Unsweetened Cocoa Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons butter, softened
1 cup soft brown sugar
2 small eggs
1 teaspoon vanilla extract
2 1/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
16 large marshmallows

DIRECTIONS
Melt chocolate gently in microwave or over pot of simmering water. Set aside to cool.
Sift all of dry ingredients together in bowl and stir together.
Beat butter and sugar together until thick and creamy.
Beat in eggs one by one.
Add in cooled melted chocolate and vanilla extract. Continue beating until ingredients are well mixed.
Fold dry ingredients into mix and fold in chocolate chips until combined.
Scoop cookie with 1 tablespoon scoop (if mix is soft, pop into fridge to stiffen up and make it easier to scoop).
Bake at 350°F for 8 - 9 minutes. Do not overbake as these cookies should be almost brownie-like.
Once baked, pop a marshmallow on top and put it back in oven on broil for 1-2 minutes for a lovely toasted effect.  (or use a mini-torch)

About The Ghirardelli Chocolate Company
The Ghirardelli Chocolate Company is a manufacturer and marketer of premium chocolate products. Incorporated in 1852, Ghirardelli has the richest heritage of any American chocolate company. Ghirardelli continues to honor its heritage to this day. Ghirardelli is one of the few companies in America that controls the entire chocolate manufacturing process, from cocoa bean to finished product. This control over the manufacturing process, combined with Ghirardelli’s proprietary bean blend and unique methods of roasting and processing, ensures that you are rewarded with the high quality and rich products.

SPICY CHOCOLATE MUSTARD COOKIES: National Mustard Day!

Today is National Mustard Day, and these Spicy Chocolate Mustard Cookies are a unique way to celebrate. Make these and ask your family to identify the 'surprise' ingredient! How fun! And, remember, you can never have too many chocolate cookie recipes! Thanks to Colman's Mustard for providing this great recipe!

Spicy Chocolate Mustard Cookies

Ingredients                            
3 oz. unsweetened chocolate  
1-1/4 cups all-purpose flour       
1 tsp baking powder          
1/2 tsp cinnamon                 
1/2 cup butter, softened
2/3 cup plus 1/2 cup granulated sugar
1 egg, room temperature
1 1/2 tsp Colman’s Original Prepared Mustard

Directions
Preheat oven to 375 degrees. Melt chocolate in small heavy saucepan over low heat and set aside. Sift together flour, baking powder, and cinnamon, and set aside.
In electric mixer, cream together butter and 2/3 cup sugar. Add melted chocolate and egg and beat well. Dissolve Colman’s Mustard in heavy cream and add to chocolate mixture. On lowest speed, fold in sifted flour mixture. Divide dough in half.
Place each half on sheet of waxed paper and form into 10-inch strip. Using waxed paper to help, lift and roll each strip into 10-inch cylinder. Wrap each cylinder in waxed paper, twisting the ends secure.
Chill for two hours (Do not skip this step).
Slice in 3/4 inch rounds.
Bake for 15-20 minutes.
Cool and enjoy!

PATRIOTIC COOKIES FOR MEMORIAL DAY!

Here's another easy dessert for Memorial Day --  Patriotic Chocolate Cookies! You probably have everything in your pantry already--well, maybe not the Red, White, and Blue Holiday M&Ms Mix, but you can pick up a bag at the market, Target, the baking store, or on-line. This is an easy recipe that makes a big impact. So colorful!

PATRIOTIC RED, WHITE, & BLUE CHOCOLATE COOKIES FOR MEMORIAL DAY

Ingredients
1 cup butter, unsalted
3/4 cup granulated sugar
1/4 tsp salt
2/3 cup brown sugar (packed)
2 1/4 cups flour
2/3 cup unsweetened cocoa powder
1 tsp baking soda
2 large eggs
1 tsp pure vanilla
1 Bag Red, White, & Blue M&Ms Holiday Mix

Directions
Mix together dry ingredients and set aside. Cream together butter and both sugars. Mix in eggs and vanilla. Add in dry ingredients, 1 cup at time.
Add 3/4 of bag of Red White and Blue Holiday Mix M&M’s to chocolate cookie dough.
Take spoonful of cookie dough and roll into ball. Press some Red White and Blue M&M’s onto cookie dough ball.
Bake cookies in 350 degree oven for 9-11 minutes.

Mickey & Minnie Chocolate Cookies for Valentine's Day!

There's nothing quite like a good Chocolate Cookie for Valentine's Day. I make a lot of Heart shaped Chocolate Cookies for Valentine's Day because I have a lot of Heart Cookie Cutters - many different sizes and different shaped hearts. But what says Valentine's Day more than the ultimate couple -- Mickey & Minnie Mouse! Love these Mickey and Minnie cookie cutters!

Here's a great easy Chocolate Cookie Recipe. Use whatever cookie cutters you have, but I'm using Mickey & Minnie for my Valentine's Day cookies.

This great Chocolate Cut Out Cookie Recipe is slightly adapted from Bake @ 350. These cookies hold their shape and are delicious! You can decorate them in many different ways or leave them plain.

CHOCOLATE COOKIES

Ingredients
2 &1/2 cups all-purpose flour
1/2 cup Dark cocoa powder (Dutch Process)
1 tsp instant espresso powder
1 cup unsalted butter
1/2 tsp salt
1 cup sugar
1 egg
1 tsp vanilla

Directions
Preheat oven to 350.
Line baking sheets with parchment paper.
Cream together butter and sugar until light & fluffy (1-2 full minutes). Beat in egg and vanilla until well combined.
Whisk together flour, cocoa powder, espresso, and salt and slowly add to butter mixture with mixer on low. Scrape down sides and bottom of bowl as needed.
Roll dough about 1/4 inch thick on surface lightly dusted with cocoa powder. Hint: roll soft dough in between sheets of parchment and put in refrigerator for 15 minutes until firm.
Cut out shapes and put on baking sheets.
Freeze for 5 minutes.
Bake for 8-10 minutes, until set.
Let cookies cool for 2-3 minutes and using spatula put on cooling rack.

I don't frost or decorate my chocolate cookies, but these cutters would guide the way. I know you'll love the great chocolate taste in these cookies! Be sure not to skip the refrigerating and freezing directions.

What cookie cutters are you planning to use for Valentine's Day?

 

CHOCOLATE CATS & BATS, WITCHES & BROOMS: Chocolate Halloween Cookies with Retro Cookie Cutters

A few years ago, I found these wonderful 1960s Halloween Cookie (Cooky) Cutters at the Alameda Flea Market. I love the box and the shapes.

I've posted some great chocolate cookie recipes, but here's one more. This one is adapted from a Martha Stewart recipe. Just a few changes, and since Martha uses this recipe with her own bat and cat cookie cutters, these cookies are great to make with these Retro Cookie Cutters. These chocolate cookies are very crisp. I think using dark cocoa gives them an even richer taste, too.

Chocolate Cats & Bats, Witches & Brooms: 
Halloween Cookies

Makes 40 to 50

Ingredients
1 1/2 cups all-purpose flour, (spooned and leveled) plus more for rolling and cutting out dough
3/4 cup unsweetened DARK cocoa powder
1/2 teaspoon salt
12 tablespoons unsalted butter, room temperature
1 cup sugar
1 large egg
Small candies or sprinkles, for decorating (optional)

Directions
Preheat oven to 350 degrees. In medium bowl, whisk together flour, cocoa, and salt; set aside.

In large bowl, with electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.

On lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/4 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)

Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on baking sheet, spacing 1 inch apart.

Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking-as in eyes on the cats, etc). 

Cool cookies 1 to 2 minutes on baking sheet; transfer to rack to cool completely.

MICKEY & MINNIE CHOCOLATE COOKIES for Valentine's Day

There's nothing quite like a good Chocolate Cookie for Valentine's Day. I make a lot of Heart shaped Chocolate Cookies for Valentine's Day because I have a lot of Heart Cookie Cutters - so many different sizes and different shaped hearts. But what says Valentine's Day more than the ultimate couple -- Mickey & Minnie Mouse! Love these Mickey and Minnie cookie cutters!

Here's a great easy Chocolate Cookie Recipe. Use whatever cookie cutters you have, but I'm using Mickey & Minnie for my Valentine's Day cookies

This great Chocolate Cut Out Cookie Recipe is slightly adapted from Bake @ 350. These cookies hold their shape and are delicious! You can decorate them in many different ways or leave them plain.

CHOCOLATE COOKIES

Ingredients
2 &1/2 cups all-purpose flour
1/2 cup Dark cocoa powder (Dutch Process)
1 tsp instant espresso powder
1 cup unsalted butter
1/2 tsp salt
1 cup sugar
1 egg
1 tsp vanilla

Directions
Preheat oven to 350.
Line baking sheets with parchment paper.
Cream together butter and sugar until light & fluffy (1-2 full minutes). Beat in egg and vanilla until well combined.
Whisk together flour, cocoa powder, espresso, and salt and slowly add to butter mixture with mixer on low. Scrape down sides and bottom of bowl as needed.
Roll dough about 1/4 inch thick on surface lightly dusted with cocoa powder. Hint: roll soft dough in between sheets of parchment and put in refrigerator for 15 minutes until firm.
Cut out shapes and put on baking sheets.
Freeze for 5 minutes.
Bake for 8-10 minutes, until set.
Let cookies cool for 2-3 minutes and using spatula put on cooling rack.

I don't frost or decorate my chocolate cookies, but these cutters would guide the way. I know you'll love the great chocolate taste in these cookies! Be sure not to skip the refrigerating and freezing direct

What cookie cutters are you planning to use for Valentine's Day?

CHOCOLATE CHOCOLATE CHIP MACADAMIA NUT COOKIES: National Macadamia Nut Day

Today is National Macadamia Nut Day, and what could be more perfect that Chocolate Chocolate Chip Macadamia Nut Cookies. These cookies are chewy, and since the nuts are slightly salted, you'll really taste the chocolate! I use two kinds of chocolate chips, but you also use white chocolate chips. Macadamia Nuts remind me of Hawaii, so if you want to make these cookies more 'Hawaiian", add some dried coconut to the batter, too. Yum!

Chocolate Chocolate Chip Macadamia Nut Cookies 

Ingredients
1/2 cup unsalted butter, softened
2/3 cup brown sugar
1/3 cup white sugar
1 egg
1 1/2 tsp pure vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp espresso powder
1 cup + 2 Tbsp all purpose flour
1/3 cup dark chocolate cocoa powder
1/2 cup roasted and salted macadamia nuts, chopped
1/2 cup dark chocolate chips
1/2 cup milk chocolate chips

Directions
Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
In large bowl, beat butter (with hand mixer or standing mixer) until light and fluffy. Add in brown sugar and granulated. Beat until well combined.
Add in egg and vanilla extract. Beat until combined. Add in salt, espresso powder, and baking soda; mix until combined.
In separate bowl, mix flour and cocoa powder together. Slowly incorporate dry ingredients into wet ingredients, mixing until combined.
Add in macadamia nuts, and chocolate chips. Mix until combined.
With medium cookie scoop, scoop dough and spread evenly on cookie sheets, about 2 inches apart. Bake 15-16 minutes.
These cookies are fudgy.

MICKEY & MINNIE CHOCOLATE COOKIES: Valentine's Day

There's nothing quite like a good Chocolate Cookie for Valentine's Day. I make a lot of Heart shaped Chocolate Cookies for Valentine's Day. I always think it's fun to use different Heart Cookie Cutters, so you have different sizes and different shaped hearts. What says Valentine's Day more than the ultimate couple -- Mickey & Minnie Mouse! Love these Mickey and Minnie cookie cutters!

Here's a great easy Chocolate Cookie Recipe. Use whatever cookie cutters you have.. I'm using Mickey & Minnie!

This great Chocolate Cut Out Cookie Recipe is slightly adapted from Bake @ 350. These cookies hold their shape and are delicious!

CHOCOLATE COOKIES

Ingredients
2 &1/2 cups all-purpose flour
1/2 cup Dark cocoa powder (Dutch Process)
1 tsp instant espresso powder
1 cup unsalted butter
1/2 tsp salt (I use course seasalt)
1 cup sugar
1 egg
1 tsp vanilla

Directions
Preheat oven to 350.
Line baking sheets with parchment paper.
Cream together butter and sugar until light & fluffy (1-2 full minutes). Beat in egg and vanilla until well combined.
Whisk together flour, cocoa powder, espresso, and salt and slowly add to butter mixture with mixer on low. Scrape down sides and bottom of bowl as needed.
Roll dough about 1/4 inch thick on surface lightly dusted with cocoa powder. Hint: roll soft dough in between sheets of parchment and put in refrigerator for 15 minutes until firm.
Cut out shapes and put on baking sheets.
Freeze for 5 minutes.
Bake for 8-10 minutes, until set.
Let cookies cool for 2-3 minutes and using spatula put on cooling rack.

I don't frost my chocolate cookies, but these cutters would guide the way. I know you'll love the great chocolate taste in these cookies!

What cookie cutters are you planning to use for Valentine's Day?

MICKEY MOUSE CHOCOLATE COOKIES: Happy Birthday, Mickey Mouse!

Happy Birthday, Mickey Mouse! Making his debut on November 18, 1928, today's holiday commemorates the birth of Mickey Mouse. In 1927 Walt Disney first sketched a floppy eared bunny while under contract to Universal Studios. The events that unraveled brought us Mickey Mouse on November 18, 1928.

From National Day Calendar:

Mickey Mouse came under the roller coaster events of Oswald’s success and Universal’s disappointing contract negotiations. Disney Bros. Studio took their leave of both the studio and Oswald and set to work creating a character who would go on to lead the company into the future.

From a rabbit named Oswald to a mouse named Mortimer, eventually, the squeaky-voiced rodent was dubbed Mickey. He flopped in two animated short films without any success. Then on November 18, 1928, Mickey’s star was born. The first animation synchronized to music and sound effects, Steamboat Willie premiered in New York.

Within a year, a Mickey Mouse Club popped up in Salem, Oregon. This particular club offered admission as a fundraiser for the Salvation Army with a donation of either a potato or a small toy and a penny. According to a December 22, 1929, Statesman Journal (Salem, Oregon) article, $12 and three truckloads of potatoes and toys collected by eager new members.

Remember, the stock market crashed just 20 days before Mickey Mouse was born. That a cute little mouse could bring smiles to the faces of children at an uncertain time really isn’t such a surprise.
Generally, new members joined the club by completing an admission form obtained from a local merchant and attending meetings held during matinees at local movie houses. The price of admission often was reduced for good deeds and report cards. By the end of 1930, the Mickey Mouse Clubs had spread across the country.

In 1935, animator Fred Moore gave Mickey a new look that enabled a more fluid movement to the animation. A makeover in 1935 by animator Fred Moore gave Mickey the look we are familiar with today. The big eyes, white gloves, and the pert little nose. More lovable than ever before, he propelled himself even further into the hearts of children everywhere.

There are so many ways to celebrate, but here's an easy and delicious one for Mickey Mouse Chocolate Cookies from Disney Family Recipes. You'll need a Mickey Mouse Cookie Cutter (I have several).

MICKEY MOUSE CHOCOLATE COOKIES

Ingredients
2 cups all-purpose flour
¾ cup unsweetened Dutch-process cocoa powder
½ teaspoon baking soda
1 teaspoon vanilla extract
1 large egg
1 ¼ cups sugar
½ teaspoon salt
1 ½ sticks of butter, softened
Parchment paper

Mickey Mouse Shaped Cookie Cutter 

For the Chocolate Icing: 
3 cups confectioners sugar
½ teaspoon vanilla
2 tablespoons fresh lemon juice
4 to 6 tablespoons water
¼ cup unsweetened Dutch-process cocoa powder

Helpful Tip 
If your dough is too sticky even after you’ve chilled it, work more flour into the dough while your roll it out. To add the white icing stripes, make extra icing without the cocoa powder and use a fork or whisk to dribble white icing over the chocolate iced cookies. 

Directions 
Whip butter in mixer until pale and fluffy. Add sugar, baking soda, salt, vanilla, egg, and whip until blended. Add flour ½ a cup at a time while continuing to mix. Add cocoa powder slowly until fully mixed into the dough. Halvedough and wrap each half in parchment paper. Chill in refrigerator for 30 minutes.

Preheat oven to 350 degrees.

Take first half of dough and roll it out between parchment paper until ¼ – ½ inch thick. Use Mickey Mouse cookie cutter to cut out Mickey shapes. Place Mickey cookies on parchment paper lined baking sheet and bake for 14 minutes. Continue to roll and cut out the dough until all dough has been cut and baked. Set cookies aside on parchment paper to cool.

Sift together confectioners sugar and Dutch-process cocoa powder into a bowl. Add lemon juice and vanilla. Add water 1 tablespoon at a time while whisking. Stop adding water when icing is thick but spreadable. Fill sandwich bag with chocolate icing and cut off bottom corner. Pipe icing onto cookies, using knife to evenly spread icing over surface.

CHOCOLATE SANDWICH COOKIES WITH RED, WHITE, & BLUE SPRINKLES for Fourth of July!

I always say you find recipes in the most unusual places. The Old Farmer's Almanac, founded in 1792, is one of those sites. The Farmer's Almanac is no longer just about when to plant and harvest your crops. The site is filled with weather, astronomy, gardening, advice and food tips and recipes. Here's one of my favorites for the Fourth of July. As always use the very best cocoa and butter for the best flavor.

CHOCOLATE SANDWICH COOKIES WITH RED, WHITE, & BLUE SPRINKLES

COOKIES 

Ingredients 
3/4 cup unsalted butter, softened
3/4 cup sugar
1 egg
1-1/2 cups all-purpose flour
2/3 cup cocoa powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract

Directions
In bowl of stand mixer, cream butter and sugar until fluffy. Beat in egg. Turn off machine and add flour, cocoa, and salt. Beat at low speed until the dough comes together. Turn out onto work surface and knead 2 or 3 times. Flatten into 2 disks, wrap in plastic, and chill at least 30 minutes, or overnight.
Preheat oven to 350F°. Line baking sheet with parchment paper.
Roll out first portion of dough to a ⅛-inch thickness. Use 2-inch round biscuit cutter or cookie cutter to cut dough into circles, gathering and rerolling as needed; then transfer to baking sheet. Repeat with remaining dough. Bake until firm, about 10 to 12 minutes.
Remove cookies from oven and place on cooling rack.

FILLING

Ingredients 
2-1/2 cups confectioners' sugar
1/2 cup shortening
1/8 teaspoon salt
1 teaspoon vanilla
1 to 3 tablespoons water
red, white, and blue sprinkles

Directions
In bowl of stand mixer, combine sugar, shortening, salt, and vanilla. Beat on low speed, then increase to medium. Add water, tablespoon at time, and beat until desired consistency is reached. Frost bottom of one cookie and top with another cookie. Repeat. Roll cookies in sprinkles.

Photo: Farmer's Almanac

Mickey & Minnie Valentine's Day Chocolate Cookies

There's nothing quite like a good Chocolate Cookie for Valentine's Day. I make a lot of Heart shaped Chocolate Cookies for Valentine's Day. I always think it's fun to use different Heart Cookie Cutters, so you have different sizes and different shaped hearts. What says Valentine's Day more than the ultimate couple -- Mickey & Minnie Mouse! Love these Mickey and Minnie cookie cutters!

Here's a great easy Chocolate Cookie Recipe. Use whatever cookie cutters you have.. I'm using Mickey & Minnie!

This great Chocolate Cut Out Cookie Recipe is slightly adapted from Bake @ 350. These cookies hold their shape and are delicious!

CHOCOLATE COOKIES

Ingredients
2 & 1/2 cups all-purpose flour
1/2 cup Dark cocoa powder (Dutch Process)
1 tsp instant espresso powder
1 cup unsalted butter
1/2 tsp salt (I use course seasalt)
1 cup sugar
1 egg
1 tsp vanilla

Directions
Preheat oven to 350.
Line baking sheets with parchment paper.
Cream together butter and sugar until light & fluffy (1-2 full minutes). Beat in egg and vanilla until well combined.
Whisk together flour, cocoa powder, espresso, and salt and slowly add to butter mixture with mixer on low. Scrape down sides and bottom of bowl as needed.
Roll dough about 1/4 inch thick on surface lightly dusted with cocoa powder. Hint: roll soft dough in between sheets of parchment and put in refrigerator for 15 minutes until firm.
Cut out shapes and put on baking sheets.
Freeze for 5 minutes (optional) 
Bake for 8-10 minutes, until set.
Let cookies cool for 2-3 minutes and using spatula put on cooling rack.

I don't frost my chocolate cookies, but these cutters would guide the way. I know you'll love the great chocolate taste in these cookies!

What cookie cutters are you planning to use for Valentine's Day?

Patriotic Red, White, & Blue Chocolate Cookies for Memorial Day

Here's another easy dessert for Memorial Day --  Patriotic Chocolate Cookies! You probably have everything in your pantry already--well, maybe not the Red, White, and Blue Holiday M&M Mix, but you can pick up a bag at the market, Target, the baking store, or on-line. This is an easy recipe that makes a big impact. So colorful!

PATRIOTIC RED, WHITE, & BLUE CHOCOLATE COOKIES FOR MEMORIAL DAY

Ingredients
1 cup butter, unsalted
3/4 cup granulated Sugar
1/4 tsp salt
2/3 cup Brown Sugar (packed)
2 1/4 cups Flour
2/3 cup unsweetened Cocoa Powder
1 tsp Baking Soda
2 large Eggs
1 tsp Madagascar Vanilla
1 Bag Red, White, & Blue M&Ms Holiday Mix

Directions
Mix together dry ingredients and set aside. Cream together butter and both sugars. Mix in eggs and vanilla. Add in dry ingredients, 1 cup at time.
Add 3/4 of bag of Red White and Blue Holiday Mix M&M’s to chocolate cookie dough.
Take spoonful of cookie dough and roll into ball. Press some Red White and Blue M&M’s onto cookie dough ball.
Bake cookies in 350 degree oven for 9-11 minutes.

Vintage Halloween 'Cooky' Cutters & Chocolate Cookie Recipe

I found these wonderful 1960s Halloween Cookie (Cooky) Cutters a few years ago at the Alameda Flea Market. Love the box and the shapes.

I've posted some great chocolate cookie recipes, but here's one I adapted from a Martha Stewart recipe. Just a few changes, and since Martha uses this recipe with her own bat and cat cookie cutters, these cookies are great to make with these retro cookie cutters. The chocolate cookies are very crisp. I think using dark cocoa gives them an even richer taste.

Chocolate Cats and Bats, Witches and Brooms: 
Halloween Cookies

Makes 40 to 50

Ingredients
1 1/2 cups all-purpose flour, (spooned and leveled) plus more for rolling and cutting out dough
3/4 cup unsweetened DARK cocoa powder
1/2 tsp salt
12 Tbsp sweet butter, room temperature
1 cup sugar
1 large egg
Small candies or sprinkles, for decorating (optional)

Directions
Preheat oven to 350 degrees. In medium bowl, whisk together flour, cocoa, and salt; set aside.
In large bowl, with electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.
On lightly floured sheet of waxed paper, using floured rolling pin, roll dough 1/4 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)
Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on baking sheet, spacing 1 inch apart.
Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking-as in eyes on the cats, etc).
Cool cookies 1 to 2 minutes on baking sheet; transfer to rack to cool completely.

Double Chocolate Almond Cookies

The other day was National Almond Day, and I totally forgot to post this fab recipe! If you like almonds, be sure and check out all the Almond Grower websites for lots of chocolate and almond recipes. I just love this recipe for Double Chocolate Almond Cookies from Food Network's Ina Gartner (recipe courtesy of Kathleen King).

DOUBLE CHOCOLATE ALMOND COOKIES

Ingredients
2 1/3 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 tsp baking soda
3/4 tsp salt
1 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature
1 cup sugar
1 cup firmly packed dark or light brown sugar
1 large egg
1 tsp vanilla
1 cup white chocolate chips
1 1/2 cups semisweet chocolate chips
1 cup almonds, chopped

Directions
Preheat oven to 350 degrees F.
In medium bowl, combine  flour, cocoa powder, baking soda, and salt.
In bowl of electric mixer fitted with paddle attachment cream butter and sugars. Add egg and vanilla and mix together. Add flour mixture and continue mixing until just combined. Add chocolates and almonds and mix until combined.
Using two tablespoons or small ice cream scoop, drop dough two inches apart on sheet pans lined with parchment.
Bake for 15 minutes. Cool cookies on cookie sheets.
The cookies should be very soft when they are removed from the oven. They will firm up as they cool.

Mickey & Minnie's Valentine's Day Chocolate Cookies!

There's nothing quite like a good Chocolate Cookie for Valentine's Day. I make a lot of Heart shaped Chocolate Cookies for Valentine's Day. I always think it's fun to use different Heart Cookie Cutters, so you have different sizes and different shaped hearts. A few years ago at the Flea Market I came across these two cuties. What says Valentine's Day more than the perfect couple -- Mickey and Minnie Mouse!

So here's a great easy Chocolate Cookie Recipe. Use whatever cookie cutters you have.. I'm using Minnie and Mickey!

This great Chocolate Cut Out Cookie Recipe is slightly adapted from Bake @ 350. These cookies hold their shape and are delicious!

CHOCOLATE COOKIES

Ingredients
2 & 1/2 cups all-purpose flour
1/2 cup Dark cocoa powder (Dutch Process)
1 tsp instant espresso powder
1 cup sweet butter
1/2 tsp salt (I use course seasalt)
1 cup sugar
1 egg
1 tsp Madagascar vanilla

Instructions
Preheat oven to 350.
Line baking sheets with parchment paper.
Cream together butter and sugar until light & fluffy (1-2 full minutes). Beat in egg and vanilla until well combined.
Whisk together flour, cocoa powder, espresso and salt and slowly add to butter mixture with mixer on low. Scrape down sides and bottom of bowl as needed.
Roll dough about 1/4 inch thick on surface lightly dusted with cocoa powder. Hint: roll soft dough in between sheets of parchment and put in refrigerator for 15 minutes until firm.
Cut out shapes and put on baking sheets.
Freeze for 5 minutes (optional) 
Bake for 8-10 minutes, until set.
Let cookies cool for 2-3 minutes and using spatula put on cooling rack.

I don't frost my chocolate cookies, but these cutters would guide the way. I know you'll love the great chocolate taste in these cookies!

What cookie cutters are you planning to use for Valentine's Day?

Chocolate Truffle Cookies with Sea Salt

Photo: Ghirardelli Chocolate

I'm from the San Francisco Bay Area, so anything Ghirardelli works for me. I found this recipe on the Ghirardelli website, and it's my go-to chocolate cookie recipe now. The salt brings out the flavor of the chocolate.

CHOCOLATE TRUFFLE COOKIES WITH SEA SALT

Ingredients
1/4 cup all purpose flour
1/4 tsp baking powder
1/4 tsp salt
1 1/2 cups Ghirardelli 60% Cacao Bittersweet Baking Chips, for melting into the cookie dough
2 Tbsp sweet butter
2 eggs
1/2 cup granulated sugar
1 tsp vanilla extract
1/3 cup Ghirardelli 60% Cacao Bittersweet Baking Chips, for mixing into the prepared cookie dough 2 to 3 tablespoons coarse sea salt

Directions
In heatproof bowl over double boiler, melt chocolate and butter until smooth. Turn off stove and let chocolate sit over warm water.
Combine flour, baking powder and salt and mix to combine.
In another bowl, mix together sugar and eggs, combine thoroughly with whisk and slowly add warm chocolate mixture. Stir to combine. Add vanilla extract and mix. Stir in flour mixture. Cool for a few minutes (if batter is warm, chocolate chips will melt). Stir in chocolate chips.
Chill for 10-15 minutes.
 Pre-heat oven to 350°F.
Scoop rounded tablespoons of batter and place on baking tray.
Sprinkle each cookie lightly with a pinch of sea salt.
Bake at 350 degrees for approximately 7-8 minutes until outside looks slightly cracked.
DO NOT OVERBAKE cookies as they will continue to bake as they cool when removed from oven. Cookies should be soft and gooey in the center.

For a chunky and different twist add one of the following:
3/4 cup toasted pecans or pistachios
1/4 cup chopped candied ginger
1/3 cup sweetened coconut Read more at http://www.ghirardelli.com/recipes-tips/recipes/chocolate-truffle-cookies-sea-salt#0CxX8s7YWeqej5yJ.99

Vintage Halloween 'Cooky' Cutters: Cats, Bats, Witches and Brooms: Chocolate Cookies

I found these wonderful 1960s Halloween Cookie (Cooky) Cutters a few years ago at the Alameda Flea Market. Love the box and the shapes.

I've posted some great chocolate cookie recipes, but here's one I adapted from a Martha Stewart recipe. Just a few changes, and since Martha uses this recipe with her own bat and cat cookie cutters, these cookies are great to make with these retro cookie cutters. The chocolate cookies are very crisp. I think using dark cocoa gives them an even richer taste.

Chocolate Cats and Bats, Witches and Brooms: 
Halloween Cookies

Makes 40 to 50

Ingredients
1 1/2 cups all-purpose flour, (spooned and leveled) plus more for rolling and cutting out dough
3/4 cup unsweetened DARK cocoa powder
1/2 teaspoon salt
12 tablespoons sweet butter, room temperature
1 cup sugar
1 large egg
Small candies or sprinkles, for decorating (optional)

Directions
1. Preheat oven to 350 degrees. In medium bowl, whisk together flour, cocoa, and salt; set aside.
2. In large bowl, with electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.
3. On lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/4 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)
4. Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on baking sheet, spacing 1 inch apart.
5. Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking-as in eyes on the cats, etc). Cool cookies 1 to 2 minutes on baking sheet; transfer to rack to cool completely.

Mickey and Minnie Valentine's Day Chocolate Cookies

There's nothing quite like a good Chocolate Cookie for Valentine's Day. I make a lot of Heart shaped Chocolate Cookies for Valentine's Day. I always think it's fun to use different Heart Cookie Cutters so you have different sizes and different shaped hearts. But recently at the Flea Market I came across these two cuties. What says Valentine's Day more than the perfect couple--Minnie and Mickey Mouse!

So here's a great easy Chocolate Cookie Recipe. Use whatever cookie cutters you have.. I'm using Minnie and Mickey!

This great Chocolate Cut Out Cookie Recipe is slightly adapted from Bake @ 350. These cookies hold their shape and are delicious!

Ingredients
2 & 1/2 cups all-purpose flour
1/2 cup Dark cocoa powder (Dutch Process)
1 tsp instant espresso powder
1 cup sweet butter
1/2 tsp salt (I use course seasalt)
1 cup sugar
1 egg
1 tsp. Madagascar vanilla

Instructions
Preheat oven to 350.
Line baking sheets with parchment paper.
Cream together butter and sugar until light & fluffy (1-2 full minutes). Beat in egg and vanilla until well combined.
Whisk together flour, cocoa powder, espresso and salt and slowly add to butter mixture with mixer on low. Scrape down sides and bottom of bowl as needed.
Roll dough about 1/4 inch thick on surface lightly dusted with cocoa powder. Hint: roll soft dough in between sheets of parchment and put in refrigerator for 15 minutes until firm.
Cut out shapes and put on baking sheets.
Freeze for 5 minutes (optional) 
Bake for 8-10 minutes, until set.
Let cookies cool for 2-3 minutes and using spatula put on cooling rack.

I don't ice my chocolate cookies, but these cutters would guide the way. I know you'll love the great chocolate taste in these cookies! What cookie cutters are you planning to use for Valentine's Day?