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Triple Chocolate Oreo Cookies

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When I was in graduate school I had a great friend who would eat dinner with us every night. It was heaven! She and I both loved to cook and we would happily putz around my apartment kitchen and cause trouble. We didn’t have a dishwasher (besides my husband) but he generally kept quiet because we would concoct some pretty good stuff. Sadly, she now lives far away and I’m on my own in the kitchen. However, she sends great recipes my way for which I am endlessly grateful. On Mother’s Day she emailed this winner to me.

This recipe is incredible and I recommend that you drop what you are doing and get the ingredients. The Oreo flavor comes through and couples with the other flavors perfectly. I’m not usually one for white chocolate but in these it is wonderful. Don’t worry about chopping the Oreos perfectly, just throw them in a sandwich bag and get rid of whatever tension ails you.

 Triple Chocolate Oreo Chunk Cookies

  • 1 cup butter, room temperature
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 ¼ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon of salt
  • ¾ cup Dutch Cocoa (Or Hershey’s Special Dark Cocoa)
  • 1 cup white chocolate chips
  • 1 cup chocolate chips
  • 1 cup chopped Oreos (around 8 cookies smashed)

Preheat oven to 375. Cream butter and sugars. Beat in eggs and vanilla.

In a separate bowl, combine dry ingredients. Gradually incorporate into butter mixture. Mix in white chocolate chips, chocolate chips and Oreos . Bake for 8-10 minutes


Classic Chocolate Chip Cookies

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For Valentine’s Day I asked my husband what dessert he would like for me to make for him. Cause I’m sweet like that. He immediately said chocolate chip cookies. It is by far his favorite recipe and he likes to slip some of the dough before I bake them. His only request? Use only part of the bag. Usually, I fight this request but it was his Valentine’s Day cookies so I gave in this time. Oftentimes I’ll use half the chips, make half the cookies, and then use the rest of the chips in the leftover dough. I don’t believe there could possibly be such a thing as “too many chocolate chips.” You can’t agree on everything.

I don’t deviate too far from the original recipe that is on the back of the bag. I learned a long time ago that whatever recipe companies use to sell their product is usually pretty darn good and hey, I ain’t fancy. However, I’ve made a few tweaks. Firstly, I use half butter and half shortening. This gives you the flavor of butter but the look of shortening. The state of the butter when you make your cookies really does matter. Melted butter will give you chewy cookies that will be thin. Chilled/solid butter will make your cookies crispier. I usaully just pull my butter from the fridge.

If you have the time, chill the dough. This gives the dough time for all the flavors to come together. Also, chilling allows the dough to get to a consistency to easily roll it into balls before baking and this makes your cookies a little more attractive. I know, that doesn’t really matter, but it’s nice.

Rather than sticking with the time directed in the recipe, I use my nose. I’m half bloodhound; I ALWAYS know if you’ve been smoking or drinking (a skill I look forward to possessing when my daughter turns 16). When the cookies start to really smell keep an eye on them and take them out as soon as they start to get any color at all. Remember, they will continue to bake after they are removed from the oven so you don’t want them entirely done when you pull them out of the oven.

Classic Chocolate Chip Cookies

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½  cup (1 stick) butter
  • ½ cup shortening
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 cups (12-oz. pkg.) chocolate chips (1 cup if you are making them for my husband)

Combine flour, baking soda and salt in small bowl. Beat butter, shortening, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy, a few minutes. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Chill dough.

Drop by rounded tablespoon onto baking sheets (I line mine with parchment paper). Bake at 375 degrees for 8 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Chocolate Muffins

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It isn’t a state secret that I love to cook with buttermilk. It is the secret weapon of great baking recipes. However, I don’t go through it very quickly and I had a carton getting more and more buttermilky as its expiration date approached. I trolled through my recipes deciding what to do with it. And then I stumbled upon this little gem, chocolate muffins. These are a double-whammy of chocolate, using both cocoa and chocolate chips. As far as a breakfast item? Probably not as healthy as steel-cut oats but hey, whatcha gonna do? I needed to dispose of the buttermilk and we’ve discussed many a time that I’m cheap and I hate to waste things.

So, what’s the difference between a cupcake and a muffin, you ask? Well, muffins are quick breads which means you really shouldn’t have to breakout your mixer. Cupcakes cream the butter or shortening whereas quick breads skip that step. Of course, if you are feeling particularly decadent go ahead and treat these like cupcakes and frost them but they don’t really need it.

Chocolate  Muffins


  • 1/2 cup butter, melted and cooled
  • 2 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla
  • 1 3/4 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/4 cups light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Preheat oven to 375 degrees. Prepare muffin tins.

In a large measuring cup or bowl whisk together the melted butter, eggs, buttermilk, and vanilla extract.

In another large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips. Fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter.

Evenly fill the muffin cups with the batter. Bake until a toothpick inserted in the center of a muffin comes out clean (with crumbs), about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Brownie Bake-off Part 2

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I posted my first brownie recipe (Disgustingly Rich Brownies), which is my go-to when I’m craving brownie batter. This recipe is my go-to for the best brownies. There is a whole lot of chocolate in this recipe and the combination of the different forms of chocolate is what makes this recipe deep and amazing.

Notes: If you are not a coffee drinker don’t be alarmed by the addition of espresso. Coffee deepens the chocolate flavor and you will never notice its presence in this recipe. Also, if you do not have an espresso machine you can use 1 ½ teaspoons instant espresso with ½ cup plus 2 teaspoons boiling water. If there is just too much chocolate here for you (shame on you!) you could skip the addition of chocolate chips at the end. Also, if you want to be a bit more of a chocolate connoisseur use chopped bittersweet chocolate rather than chocolate chips.

This recipe is a variation of a brownie recipe that I received from Cook’s Illustrated to test for them.

 Soft and Chewy Brownies


  • 1/3 cup cocoa
  •  ½ cup espresso
  •  3 ounces unsweetened chocolate, chopped
  • ½ cup vegetable oil
  •  2 large eggs
  • 3 egg yolks
  • 2 teaspoons vanilla
  • 2 ½ cups sugar
  • 1 ¾ flour
  • ½  teaspoon salt
  • 4 ounces chocolate chips or chopped chocolate

Preheat oven to 350 degrees. Prepare 9×13 pan by lining with foil (allow some overhang) and spraying with non-stick cooking spray.

In large bowl whisk cocoa, espresso and unsweetened chocolate until chocolate is melted. Whisk in oil (mixture will look curdled). Add eggs and vanilla to chocolate mixture and whisk until smooth. Whisk in sugar, then add flour and salt and mix until combined. Fold in chocolate chips.

Scrape batter into prepared pan and bake until a toothpick comes out with a few moist crumbs, about 25 to 35 minutes.

Cool brownies in pan for 10 minutes, then remove brownies (using foil) and cool completely (about 2 hours) on wire rack.

Cookie Dough Bites

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I make chocolate chip cookies all the time. No, I really mean all the time. They are one of my go-to stress baking items. Primarily because my husband loves them and he complains when I make something else. However, the real reason he loves my making chocolate chip cookies is because he likes the dough. Most of the cookies get packed up and sent to his office. So, when I tripped over this little gem on Pinterest I grabbed it. The original recipe calls for dipping your cookie dough bites in chocolate. I wasn’t feeling it. Frankly it seemed to me that it would overpower the cookie dough thus making all my efforts pointless. That, and it seemed like a whole lot of work for a weeknight stress-baking venture. We’ve established my laziness, correct?

Originally, this recipe was named Chocolate Chip Cookie Dough Truffles. But that is offensive to truffles, of which I have high esteem. So, I shall call them Cookie Dough Bites because that is in fact what they are. Try them, they will satisfy your cookie dough craving and you don’t have to feel guilty about eating raw eggs. Not that I ever did but I knew I was supposed to.

Cookie Dough Bites


  • 2 1/2 cups all purpose flour
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 1 cup (2 sticks) butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 tsp vanilla
  • 1/3 cup milk
  • 1 cup chocolate chips (mini would be cute but I had milk chocolate on hand)

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy (a few minutes). Add milk and vanilla, mix until incorporated. Stir in flour, baking soda and salt and mix on low speed until incorporated. Stir in chocolate chips.

Form dough into balls and arrange on a baking sheet lined with parchment paper.

Store, chilled, in an airtight container for up to 1 week. Don’t worry about them spoiling, they won’t last that long.