![Apricot Dark Chocolate Chip Cookies_thumb[1]](https://noemptychairs.files.wordpress.com/2022/12/apricot-dark-chocolate-chip-cookies_thumb1.jpg "Apricot Dark Chocolate Chip Cookies_thumb[1]")
DAY 5: Apricot Dark Chocolate Chip Cookies
The sweetness of dried apricots paired with bittersweet dark chocolate makes an irresistible (and easy) drop cookie.
RECIPE:
Tag Archives: dark chocolate
Eleventh Annual Twelve Days of Christmas Cookies: Mint Chocolate M&M’s Cookies
DAY 11: Mint Chocolate M&M’s Cookies
Chocolate and mint are the perfect Christmas flavor combination. You can top these chocolate cookies with your choice of holiday M&M’s. These are my favorites:
My very favorite are the all-green “Dark Chocolate Mint” flavor, but they can be hard to find. The “Holiday Mint” flavor is a good substitute, and come with a brighter Christmas color variety.
RECIPE:
Mint Chocolate M&M’s Cookies
2 cups semi-sweet chocolate chips
¼ cup butter
2 ½ cups flour
¼ cup cocoa powder
2 tsp baking powder
1 tsp salt
¼ cup butter
1 cup sugar
¾ cup brown sugar
2 eggs
2 Tbs milk or cream
1 Tbs vanilla extract
1 bag (10 oz) M&M’s (Holiday Mint or Dark Chocolate Mint flavor)
Preheat oven to 375°F. Line baking sheets with parchment paper or silicone mats.
Combine chocolate chips and ¼ cup butter in a small saucepan. Heat over low heat until just barely melted. Or melt in microwave in a Pyrex bowl.
Combine flour, cocoa, baking powder, and salt in a medium bowl. Whisk until well mixed. Set aside.
In a mixing bowl, beat ¼ cup butter with the white and brown sugars. Mix in eggs, milk, and vanilla. Beat in melted chocolate. Add dry ingredients to the mixing bowl and beat until just barely combined.
Drop by tablespoonsful onto baking sheets. Bake at 375°F for 8-10 minutes. While cookies are still warm, press 3-4 M&M’s onto the top of each cookie. Remove cookies to wire rack to cool.
Makes about 3 dozen cookies
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Twelve Days of Christmas Cookies: Chocolate Fudge Toffee Cookies
DAY 2: Chocolate Fudge Toffee Cookies
An easy to make rich dark chocolate drop cookie made with toffee chips and nuts. Slightly crispy outside, and soft gooey middles. A great cookie for chocoholics!
Just be sure to use silicone mats or parchment paper on your baking sheets, or the toffee pieces will stick to your pans.
RECIPE:
Chocolate Fudge Toffee Cookies
16 oz bittersweet chocolate, chopped (about 2 ½ cups bittersweet chips)
½ cup butter
¾ cup sugar
¾ cup brown sugar
4 eggs
2 tsp vanilla extract
2 cups flour
1 tsp salt
1 tsp baking powder
1 ½ cups chopped walnuts or toasted almonds
1 ½ cups (8 oz bag) toffee chips
Preheat the oven to 350°F. Line baking sheets with silicone mats or parchment paper.
Place chocolate and butter in a medium saucepan and heat over low heat (or a double boiler) until melted and smooth, stirring often. Cool completely to room temperature.
Combine sugars, eggs and vanilla in a large mixing bowl. Beat until mixture is light and fluffy. With the mixer on low speed, beat in the cooled chocolate.
Mix the flour, salt and baking powder together in a small bowl. Add to mixing bowl and beat until just combined. Mix in nuts and toffee chips. Let dough sit, at room temperature, for 15 minutes before scooping and baking.
Drop tablespoon-sized scoops of batter onto the lined baking sheets.
Bake for 8-10 minutes; do not overbake. Leave cookies on baking sheets for 5 minutes, and then use a thin metal spatula to remove them to a cooling rack.
Makes 4 dozen cookies
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