BHG Delish Dish

Stirring Up Ideas In The Kitchen

Chocolate Cookies

Samantha Merritt is the recipe developer, writer, and photographer behind Sugar Spun Run, a sweet food blog created to satiate even the fiercest sweet tooth. She lives in southern Pennsylvania with her husband and their two dogs, and seems to always have powdered sugar on her clothes, frosting in her hair, and a stash of chocolate chip cookies hidden in the pantry.

When Better Homes & Gardens asked me (me!?) to adapt a recipe, I knew right away that I wanted to make a cookie.

Of all of the different recipes I’ve made in my lifetime, cookies have always been a favorite, and I’ve been on the lookout for a good, really, truly chocolate cookie recipe for quite some time. When I saw this recipe for Triple Chocolate Cookies, they practically were screaming my name through the computer screen.

These cookies came out looking just like they did in their picture (which, if you’re a seasoned baker, you know that doesn’t always happen). Perfectly light, almost delicate, and thin with gorgeous, shiny, crackly tops, they were dream cookies.

I made very few changes to the original recipe, but I used only semisweet chocolate (which I guess makes them “Double” Chocolate Cookies), and omitted the pecans. After drizzling them with chocolate sauce, I peppered them with broken candy canes for the perfect combination of chocolate and mint.

Because I suffer from an insatiable sweet tooth and because I’ve got the holidays on my brain,  I took things a step further and made them extra festive by sandwiching them with a light, white chocolate and peppermint buttercream frosting.

I used this white chocolate peppermint frosting but omitted the sour cream and made a few minor alterations (covered below) and stirred in a third cup of crushed peppermints. It was light, smooth (other than the peppermint crunchies, of course) and decadent.

While the cookies are rich in and of their own right, they’re supremely chocolatey and I think a refreshing peppermint filling complemented them nicely rather than make them overbearing. They’re the perfect Christmas cookie and I have a feeling if you leave a few of these out for Santa you’ll be kindly rewarded. ;)

Just to recap the changes I made to the triple chocolate cookies: Omitted pecans & used only semisweet chocolate.

And to the white chocolate peppermint frosting: I used a little less sugar (about 2 1/2-3 cups), a full cup of butter instead of ½ cup, and I nixed the sour cream, substituting ¼ cup of heavy cream instead, which I beat in on high speed for one minute after adding. Don’t forget to stir in a third cup of crushed candy canes for a nice little crunch!

Just a tip — when you’re making your frosting, make sure your white chocolate isn’t too hot or you’ll melt your sugar and have a mess on your hands, in which case you will have to spoon gobs of melty frosting on top of your cookies and messily devour them like an animal instead of sandwiching them neatly inside. Not that I know this from experience or anything, of course. ;)


Ultimate Chocolate CookieCalling all espresso addicts, I’ve gone and rippled our love through the Ultimate Chocolate Cookie. It’s a soft and chewy chocolate cookie with a deep espresso flavor. Does it get any better?

Ultimate Chocolate Cookie

I’m sure it can, but for today, right now—the only way it is going to get better is if someone else makes me a second batch for tomorrow’s breakfast. Because yes, that happens in my home when the children are away.

For those times when they are around, which is a lot now that it’s summer, the little guy and I are whipping these up together since they are a favorite in my home. And since these are such a versatile cookie, beyond enjoying them straight up we sometimes stuff them with ice cream, and of course, sometimes dunked—him milk, me coffee.

Ultimate Chocolate Cookie

But today, I gave it a spin and threw in some coffee—Starbucks Via French Roast to be exact. That is Starbuck’s instant coffee blend, I prefer it over espresso powder because it’s stronger and bolder to bake with. Try it. You’ll see. Then tell me what you think in the comment section.

Along with tweaking the recipe for an espresso-like slant I also swapped out the chocolate chips for butterscotch chips. The sweetness of the butterscotch pairs well with the slight bitterness of that espresso flavor. You can then dunk the cookie like the original recipe here. But I skipped for fear it would make the cookie too sweet or too busy.

The only thing I might change next time with this version is rolling it some chunky sugar for a little crunch.

Fill your cookies jars this week with a batch of Chocolate Blooms. They make great late nights snacks and lunch box treats. Or you could wrap them up and surprise a friend with a special package.

Chocolate cookies rolled in coconut and filled with a rich chocolate filling are great for sharing with friends.

Hi, guys. It’s Jocelyn from Inside BruCrew Life back again with another fun and delicious chocolate recipe. One thing I like to do each week is to bake cookies for our cookie jar. They get eaten as a bed time snack, put into lunch boxes, and shared with friends. We go through quite a few cookies.

As I was looking for another chocolate recipe to give a BruCrew twist to, I saw these Chocolate Blooms. Chocolate cookies, filled with chocolate chips, and a soft chocolate center? Oh, boy! This cookie was calling my name. I couldn’t wait to bite into one of these chocolate treats.

These chocolate cookies were rolled in coconut and filled with a soft chocolate center. Share them with your favorite chocolate loving friend.

Of course as I went along, I made a few slight changes to the original recipe. I love a good challenge to “tweak” a recipe and make it different.

  • I used a dark chocolate cocoa powder in the dough to make the cookies extra dark and chocolaty.
  • I substituted coffee extract for the vanilla extract to add to the mocha flavor I was going for.
  • The original recipe calls for you to roll it into 56 balls. I only rolled it into 40 balls. Then I dipped them into 2 eggs whites and 2 cups of sweetened, shredded coconut instead of the nuts.
  • I did bake the cookies the full 10 minutes because they were larger.
  • I added 1 Tablespoon coffee liqueur to half the ganache for my husband and me, and 1 Tablespoon coffee syrup to the other half of the ganache for my children.
  • I topped the cookies with chocolate covered coffee beans because more chocolate is always a good idea.

These easy chocolate cookies are rolled in coconut and filled with a rich chocolate center.

As you can see these turned out very rich and gooey. Well, played Better Homes &Garden! This is another chocolate recipe that I will be making over and over for our family and friends. I am already thinking of some fun new ways to change it up again.

Chocolate cookies with coconut, a chocolate center, and chocolate covered coffee beans will satisfy your chocolate desires.

Make sure you get the recipe for these Chocolate Blooms and fill your cookie jar with chocolate goodness. For even more cookie ideas check out some of the cookies and whoopie pies I have made over the past few years.

Hey everybody! I’m Megan DeKok from Take a Megabite. I’m just a girl living in the suburbs of Detroit baking my feelings and churning ice cream on the fly before leaving for work in the morning. I’m pretty excited to be hanging out guest-style over here on Delish Dish!

Let’s just jump on into it, ok? If I had to shout from the rooftops two of my favorite things, they might just be Valentine’s Day and s’mores. So this recipe for White Chocolate & Jam S’mores is kinda perfect for me. It’s double the chocolate because there is dark chocolate in the homemade grahams AND white chocolate sandwiched right in there. It can also be easily adapted to use any jam or preserves you have. Just imagine it with strawberry rhubarb! What a dream, right? I’m thinking spring s’mores will be happening.

I really love how in the recipe they suggest cutting out small shapes out of the top cracker so that toasted marshmallow can really shine. Lookin’ good marshmallow, you’re just as toasty as you wanted to grow up to be.

So if you’re looking to give out a dreamy edible Valentine, I’d recommend packing up these s’mores as kits, gift basket-style. No pressure, but the gift tag could say something like: “I love you s’more than anything!” Or maybe “Let’s spend s’more time together.”

Anyhow, thanks for having me! Hope your February is magic!

Hi, there! I’m Erin and I blog over at Texanerin Baking, which is all about making healthier sweet treats that taste just as delicious as their unhealthy counterparts. All of my recipes are either 100% whole grain, gluten-free, or grain-free. Today’s recipe is actually all of those things! I don’t have any dietary restrictions but sometimes it’s so easy to make something dietary-friendly, so I figure – why not?

Gluten-free Ultimate Chocolate Dipped Cookies

I found myself digging through the BHG chocolate archives, and when I came across these ultimate chocolate dipped cookies, I knew I had to make them. They looked so decadent and perfect for Valentine’s Day! I’ve made them several times now and this is what I did to make them more dietary-friendly.

To make these ultimate chocolate dipped cookies gluten-free:

  • Use buckwheat flour. It’s that simple! No need to add any xanthan gum. Contrary to its name, buckwheat isn’t related to wheat and isn’t even a grain – it’s a pseudo-grain!

Gluten-free Ultimate Chocolate Dipped Cookies

To make the cookies dairy-free:

  • Use melted coconut oil instead of butter. If you use unrefined coconut oil instead of refined coconut oil, the cookies may have some coconut taste to them. Rather than beating the coconut oil with an electric mixer, just mix the brown sugar and oil together and continue on with the recipe. The dough will be quite soft so I refrigerated it for 30 minutes and then rolled it into 3 logs about 1 1/2″ thick. Refrigerate for another 30 minutes. Slice cookies about 1/3″ thick and place on the baking sheet. Bake for 8 minutes. You can skip the log step and just roll out balls using your hands, but the dough will be pretty sticky.
  • Make sure your chocolate chips are dairy-free.

To make the cookies grain-free and paleo-friendly:

  • Make all of the above changes.
  • Instead of 1 teaspoon baking powder, use 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar.
  • Use dark chocolate instead of semi-sweet.
  • Instead of brown sugar, use coconut sugar.
  • Melt 1 cup dark chocolate chips with 1 tablespoon of coconut oil instead of making ganache.

Gluten-free Ultimate Chocolate Dipped Cookies

As decoration, I crumbled some freeze-dried raspberries and sprinkled them over the chocolate dipped portion of the cookies. Nothing beats naturally colored decoration and they suit the chocolate so well!

Ready to go? Click on over here for the full recipe!

Chocolate Crinkle Cookies are a Holiday classic, and this version, with a hint of Orange and Hazelnut, are sure to become a yearly tradition!

Chocolate Hazelnut Crinkle Cookies

Hey there, Delish Dish readers!  I’m Allie and I usually blog over at Baking a Moment.  I’m a mom of two and I just love spending time in my kitchen, baking up scrumptious desserts for my loved ones to enjoy.

Now that the holidays are upon us, all I want to do is cozy up and make cookies.  When I spotted this recipe on the Better Homes and Gardens website, it instantly brought back so many memories.

Chocolate Hazelnut Crinkle Cookies

There’s something about that soft and chewy chocolate interior, with its slightly crisp and crackly crust, that’s just so nostalgic.  You’ve probably enjoyed this kind of cookie many times before, but this version offers a little something different to tease your tastebuds.

Chocolate Hazelnut Crinkle Cookies

I’m always a fan of cooking and baking seasonally, so I took the original recipe and added in the zest of one clementine.  I also cut back the flour to just 1 1/2 cups, and swapped in 3/4 cup of finely ground hazelnuts for a bit of a nutty bite.  Two tablespoons of hazelnut liqueur intensifies the wintry flavor, and I also replaced the demerara sugar coating with powdered (aka: confectioner’s) sugar, for a soft and snowy effect.

Chocolate Hazelnut Crinkle Cookies

The cookies came out just as perfectly as I remembered them always being, but with a seasonal flavor that my whole family really enjoyed!


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