I’m baaaaaaack! Wow, it’s been a hot minute since I last posted a recipe. Thank you Steph for holding down the fort and keeping LDB alive. Seriously, you are the best! As some of you know, I stepped back from LDB to open up a …
Welcome to #Choctoberfest 2019! If you don’t remember from years past, this is a week full of everything chocolate. Plus a great big prize pack for one of you to win! This year, over 70 bloggers are joining together for a week full of chocolate …
Disclaimer: this post is sponsored by Imperial Sugar. I received sample products for recipe development, however all opinions are honest and my own.
The final installment of this year’s #Choctoberfest: double chocolate walnut cookies. They taste just as good as they sound! I’m not sure when the idea for these cookies came to mind, but I knew they needed to happen.
I have a confession for everyone though: I’m not a very good cookie baker. Sure I make hundreds of sugar cookies and decorate them at Christmas, but I’m talking about regular, ordinary, every day drop cookies. Take chocolate chip cookies. I’m actually horrible. It doesn’t matter what I do, they end up spreading on the pan and are thin and weird and just not what I was craving. Now every time I make cookies I have a fear that when I open the oven door I’m going to find a giant mess of cookie on the sheet instead of 9 cute puffed up little cookies.
I’m happy to report this recipe was a cookie success! I’m a big fan of nuts in desserts, but especially walnuts (remember my Walnut Pie from last Thanksgiving?). I wanted a thick chewy chocolate cookie, with melty chocolate chips throughout. Then I wanted the crunch from the walnuts and a nice sprinkling of sea salt on top to tie all the flavors together. Plus I wanted a recipe that doesn’t make a lot of dishes because that is my least favorite part of baking. This recipe delivered on all counts.
It’s been awhile since I’ve baked, mostly because I hate heating up the house with the oven in the summer. Now that I’ve been making all these #choctoberfest goodies I’ve remembered how much fun it is to bake for other people! Imperial Sugar is celebrating 175 years this year. 175 years of baking and sharing those treats with the ones you love. I brought these cookies and the Nutella Pie to work, and I think I’m my coworkers’ new favorite.
There are only a few days left to enter the #choctoberfest giveaway, so make sure you hop over there if you haven’t already. Thanks for letting us share all these chocolate recipes with you! And thanks Imperial Sugar, for another great event.
~Stephanie
Double Chocolate Walnut Cookies (recipe adapted from Saving Dessert)
In a small mixing bowl, combine flour, cocoa powder, baking soda and salt.
In separate mixing bowl with electric beaters (or stand mixer) cream the butter and both sugars until smooth. Add both eggs and continue to beat an additional minute. Slowly add the dry ingredients and mix for 30 seconds.
Add the chocolate chips and walnuts and stir by hand.
Refrigerate for at least 1 hour.
Roll dough into tablespoon sized balls and place on parchment lined baking sheet. Gently press balls to flatten slightly.
Bake 15-18 minutes, until edges are set but middle is still soft.
Sure, fall means pumpkin spice everything, but fall also means FOOTBALL! We’re pretty big football fans here at LDB. Kelly is a USC alum (fight on!) and Steph went to Boise State (go broncos!) so football games are a fall tradition for us. The tailgating …
Guys, first, are you watching The People v. OJ Simpson on FX?? I just started last week and watched all the episodes back to back… I’m hooked! The show is so good! Given that I was only 4 when the whole OJ trial went down, I remember …
While making more technical, impressive looking desserts can be fun, there’s something to be said for a quick batch of cookies. You know, the kind you make when you find out you’re supposed to bring dessert to someone’s house later that day and have nothing made but since everyone knows you’re a baker you CAN’T bring store-bought? Yeah. That happens a lot.
Ever since finding the little Kraft caramel bits I try to keep them on hand. They’re the perfect addition to cookies and bars, elevating them from plain Jane to something a little more special.
I’ve also been obsessed with pecans this past year (blame the South) and I love adding them to anything and everything. I like to pretend they make whatever you’re baking fancier, just by association.
I have a confession though. When a recipe tells me to refrigerate the dough, a lot of times I don’t. I’m too lazy and impatient to wait. But you need to let this dough chill. The caramel melts too much if you don’t and you end up with flat crispy cookies. If that’s what you’re into that’s fine, but otherwise please be patient. Put the dough in the fridge for at least an hour and let the baking sheets cool completely between batches.
We ended up bringing these cookies to a super bowl party. While I know I don’t need to eat an entire batch of cookies myself, I do get a little sad whenever I have to share. Don’t mind me if I go whip up some more to eat and make up for the ones I was forced to part with last time.
~Stephanie
Caramel Pecan Chocolate Chip Cookies
1 1/4 c oats
1 1/4 c flour
1/2 tsp soda
1/2 tsp powder
1/4 tsp salt
1/2 c butter (softened)
1 c brown sugar
1 c sugar
2 eggs
1/2 c peanut butter
1 tbsp vanilla
1 c chopped pecans
1 c chocolate chips
1/2 c caramel bits (I used Kraft)
Combine oats, flour, soda, powder and salt in bowl. Set aside.
Cream butter and both sugars until fluffy. Add in eggs and beat until combined.
Mix in peanut butter and vanilla.
Slowly add in dry ingredients, scraping down sides as needed (this dough is thick).
Stir in caramel and chocolate chips by hand.
Bake for 10-12 minutes at 325 or until edges start to brown.
Peanut butter and jelly. Macaroni and cheese. Spaghetti and garlic bread. Whiskey and water. Justin Beiber and Selena Gomez (even though I’m the only one still rooting for them). Celine Dion and Las Vegas. Buster Posey and the Giants. USC and football. Nutella and everything. …
For the past few months, my fiancé Matt has been asking me to make “black and white cookies, you know…like at the grocery store!” With a description like that, I know you’ll be surprised to hear I had no idea what he was talking about. …
I’m going to preface by saying that I have never had German Chocolate Cake so I can’t say how much these taste like an actual German Chocolate Cake but I can say they are delicious!
And super easy to make too!
It’s no secret how much I love coconut! And chocolate! So when my cousin sent me a link to make these for Thanksgiving a few weeks ago, it didn’t take much convincing.
The best part about these cookies was the chocolate cookie base. I could eat these chocolate cookies all day! Hope you enjoy!
In mixer, mix together butter, sugars, vanilla and eggs.
In separate bowl, combine flour, cocoa powder, baking soda and salt. Gradually add to the butter mixture until dough forms.
Using a tablespoon, form dough into a ball and place on baking sheet 1 inch apart.
Bake for 10-12 minutes and let cool.
In saucepan, combine evaporated milk, sugar, egg yolks, butter and vanilla. Constantly stir over medium heat until it thickens. This takes about 11 minutes so be patient!
Remove from heat and stir in chocolate until melted.
We had a bag of Peanut M&Ms lying around so naturally I had to make cookies. Also, I didn’t want to devour the entire bag of M&Ms while watching Bachelor in Paradise. Because let’s be honest for a moment, that definitely would have happened. Speaking …