Posts by Jessica Merchant
If you are looking for a chewy chocolate indulgent cookie… I have just the ticket.
For our final cookie before the holidays, I’m going with mocha and coconut. Only one of my most favorite combinations ever. To make this deliciousness, take this crinkle cookie recipe and add ½ teaspoon of coconut extract along with 1/3 cup of shredded coconut to the batter. I used finely shredded unsweetened coconut, but you can totally use good old sweetened flaked coconut. No biggie.
You mix the batter together just as the recipe calls for. Chill the dough for a bit – I chilled mine for around an hour – then roll the dough into 1-inch balls.
Seriously? I wanted to devour this batter.
Take another ¼ cup of the coconut and add it to the sugar and cocoa powder that you roll the dough balls in before baking. It’s that simple. When the cookies come out of the oven, you are more than welcome to sprinkle some extra coconut on top. Heck, you could even melt some coconut butter and drizzle that on top too.
Now how about THAT?
I can’t even.
I first discovered the mocha coconut combination back in college when Starbucks came up with a Frappuccino of the flavor. Like I needed one more indulgence my freshman year… but it was a combo that stuck. I’ve since made mocha coconut cupcakes, mocha coconut fudge and my own mocha coconut iced coffees. It is truly a knockout flavor for me. A weakness, if you will. It always wins over my willpower.
Buuuut… can you blame me?
Happy brown butter holidays!
Today, I’m shoving one of my favorite ingredients inside of a classic cookie. I’m so into it. Sugar cookies are gettin’ a facelift! Brown butter botox, to be exact.
I used this recipe for melt-in-your-mouth sugar cookies and instead plain old butter, browned my butter first. It’s one of my favorite things to do and I’m not sure if there is anything that doesn’t work with brown butter.
Wait, no. I am sure. There isn’t one single thing. Brown butter wins at life.
It’s super simple too: add your butter (salted or unsalted works, for this recipe I used unsalted) to a skillet over medium heat. As soon as it begins to melt, whisk constantly until you see brown bits appear on the bottom of the skillet. The minute you see those bits, remove the skillet from the heat and whisk for about 15 more seconds. You can find a super easy photo step-by-step tutorial here.
Now please go brown your butter for everything.
For the cookies, I poured the browned butter into a bowl and let it cool completely to room temperature, to the point where it was in solid form again. I found it was best to do this overnight. Once the butter cools, place a piece of plastic wrap over top and let it sit on your counter. In the morning, make your cookies as directed, scraping out all those delicious brown bits from the bowl. Easy peasy.
We enjoyed these classic cookies as is, dipping their crinkly edges into milk. But they would also be perfect with some frosting on top and of course, with tons of rainbow sprinkles. Can it get any better?
Adapted from Tangerine Butter Cookies.
It took me a long time to come around to lemon desserts. The never seemed to tickle my fancy or cure my craving when I wanted something sweet or rich or stuffed with chocolate. Then, I started to get old.
It’s only fitting, considering when I was a kid I assumed that lemon desserts were only for “old people” because they were my grandmother’s favorite. To my surprise, my ignorance was rewarded in my early twenties as I started loving lemon desserts and wanting them instead of my usual peanut butter cheesecake topped with chocolate ganache. So weird.
It’s a love, but a different kind of love, nonetheless. Lemon treats still don’t satisfy certain cravings I get, but I’m completely in lust with all things lemon these days. They have cravings all their own.
Lemon is refreshing. Even if it’s inside of a rich dessert, it still seems light and airy. It’s rarely hurt-your-teeth sweet and almost cleansing on the palate. All the lemon things… bring them to me!
Starting with, like, four dozen of these lemon butter cookies. I used this exact tangerine butter cookie recipe, simply swapping the tangerine flavors for lemon and adding in white chocolate chunks. White chocolate is another one of those things that isn’t always first on my list, but I find it meshes perfectly with citrus when you want to add a touch of indulgence.
The other crazy awesome thing inside of these cookies? White cornmeal. I was hesitant at first, but it adds an element of texture that I’d never had in a cookie. I suggest finding a very fine white cornmeal or even running a coarser grind through your food processor. It gives the cookies an extra chew that makes them irresistible.
Oh and P.S. – these cookies have a fair amount of olive oil inside them too. That totally makes them a health food. I mean, the more you eat… the more your skin will glow. That’s reason enough for me.
Hi friends! I’m Jessica, creator of the blog How Sweet it Is. Since 2009, I’ve been sharing my daily rambles and recipes with my invisible internet friends, talking about bacon and cheese and chocolate and the occasional vegetable. I’m so excited to be here because today we are kicking off the Month of Cookies here on the Delish Dish. I’ll be sharing a new cookie recipe with you each week, bulking up your holiday baking list until it’s uncomfortably plump. ‘Tis the season!
Is everyone else having a difficult time controlling their excitement over holiday cookie time? Me too!
The exact emotions that holiday baking evoke inside of me can barely be described. The nostalgia I feel can occasionally be overwhelming to the point where I’m tearing up while frosting a cookie. I mean, I am definitely a bit dramatic, but cookie baking hits me deep in my soul. Cookie baking therapy is a thing.
Even though my ever-growing baking list is beginning to spiral out of control, I can never help but come up with a few more favorites each year. These cookies (adapted from these Chocolaty Caramel Thumbprints) have definitely made the list. If you’re someone who loves a bit of salt with your sweets, these cookies will win you over too.
So much chocolate combined with savory pistachios? Three words: to die for.
My grandma always made a holiday thumbprint rolled in red and green coconut and topped with buttercream. I wanted to take the chocolate route because, well… it’s chocolate. The cookies are quite simple – once you make the chocolate dough and chill it for a bit, you roll it into 1-inch balls. Take about a cup of pistachios and pulse them in your food processor until crumbly, then roll the balls in the egg white wash and through the pistachios.
When it comes to thumbprints, I like to bake them for five minutes, then push my thumb in the center to create the well for the chocolate. A little heat on the thumb is worth it. The cookies bake a bit longer and then once cooled completely, you pour in the fudgiest chocolate ganache. To make the ganache, I simply poured 1/3 cup of warmed heavy cream over eight ounces of chopped high-quality dark chocolate and stirred until it was smooth and thick.
Can hardly take these beauties.
Recipe adapted from Chocolaty Caramel Thumbprints.