Chocolate Candy Filled Chocolate Cookies

Now this is not my usual: I have been trying to avoid processed sugars and unhealthy food. In fact, one of my friends has persuaded me to try a juice detox coming up here soon! That being said, we had a couple of cool Canadian associates doing some training at my work for a couple weeks. A group of us locally-based associates took them out for a bar tour of Kansas City last weekend and good times were had by all. One of them who was sweet and vegetarian was leaving this last Friday, and for his departure I wanted to make a truly American cookie. In my mind this means extremely unhealthy. My first thought was chocolate chip, as to me this is very American but I was unable to find my chocolate chips and I ended up finding this recipe.

I put dark-chocolate covered salted caramels as the center for these bad-boys (since I had a Costco-sized container that's been living in my room, so many bad choices there I know). The original called for Snickers bites, but I have boycotted candies like that in recent years. A home-made snickers would be a fabulous cookie filler though. I also used craisins instead of chocolate chips since I was unable to find my chocolate chips this time and, somehow, all of my 85% bars have migrated to work <.<

I definitely plan to make this one again, but cutting the caramels in half and squishing them into a ball. There was way too much caramel and the cookies too large. It also meant I only had 13 to share which, among my self, my co-workers, and my house mates, isn't as much as I'd like to have.

Chocolate Candy Filled Chocolate Cookies
from Pretty. Simple. Sweet.
makes about 18 cookies

Ingredients:
125 g. flour (I used whole-wheat flour and it was fine in these)
42 g. cocoa powder, unsweetened
1/2 tsp baking soda
1/4 tsp salt
113 grams butter, softened
100 g. brown sugar
100 g. sugar
1 large egg
1 tsp vanilla extract
3/4 cup small chocolate chips
16-18 candies
coarse sea salt, to sprinkle

Instructions:

make dough
1. In a medium bowl sift together flour, cocoa, baking soda, and salt.
2. In a large bowl, cream butter and sugars for 3 minutes using electric mixer until fluffy, then beat in egg and vanilla to combine.
3. Add dry ingredients and gently mix with by hand or wooden spoon until just combined. Fold in chocolate chips, cover with damp towel, and chill for 1-2 hours or overnight (helps with cookie spread-age)
assemble and cook
1. Pre-heat oven to 350F and line a baking pan with a silicon mat.
2. Take 1 Tbs of cookie dough, press candy on top of it, and take another Tbs of cookie dough and press edges together until candy is completely sealed in dough.
3. Sprinkle cookies with sea salt (if desired) and bake for 8-10 minutes, until edges start to set. Let cool for 10 minutes, then transfer to wire rack to finish cooling.

Cookie Bars

Cookie Bars
from food.com


Ingredients:
2 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/5 cup sugar
3/4 cups packed brown sugar
1 tsp. vanilla extract
2 eggs
1 - 12 oz. package semi-sweet chocolate chips
1 cup chopped pecans (optional)

Instructions:
1. Pre-heat oven to 375 F, and grease a 15"x10" jelly roll pan.
2. In a small bowl combine flour, baking soda, and salt.
3. In a large bowl, cream butter, sugars, and vanilla with an electric mixer. Then add eggs one at a time, beating after each egg.
4. Gradually combine flour mixture with butter mixture. Then stir in chocolate chips and nuts.
5. Spread evenly into pan, and bake for 20 minutes, or until golden brown.

Grain-free Cheesecake Brownies

I made this back during the school year for my grain-free friend. Yeay for catching up on a backlog of posts!

Grain-free Cheesecake Brownies
adapted from food renegade

Ingredients:
brownie:
1 c. peanut butter
2 eggs
1/2 c. cocoa powder
1/2 c. canned coconut milk
1/2 c. sugar
1/4 t. salt
1/3 c. chocolate chips
cheesecake:
8 oz. cream cheese (room temperature)
1 egg
1/3 c. sugar
2 t. vanilla

Instructions:
1. Pre-heat oven to 350 F and grease a 9" x 9" pan.
2. Whisk together brownie ingredients, until well combined. Pour into prepared pan.
3. In same bowl, combine cream cheese, and beat until smooth. Then combine the rest of the ingredients and beat until combined.
4. Carefully drop cheesecake batter evenly over brownies, and carefully smooth out on top.
5. Swirl brownies by dragging a tooth pick up through the cheesecake layer from the brownier layer, until desired swirl effect has been obtained.
6. Bake for 35 minutes.
7. Chill for at least 2 hours before serving.

Double Chocolate Chunk Cookies

Super delicious! My grain-free friend's mom sent this link along to me, so I decided to make it for my computer science women's group this week. They came out very tasty! (even though I only used half the cacao powder the recipe calls for because I ran out of my cheap cocoa powder x.x)

Double Chocolate Chunk Cookies

adapted from health-bent

makes 2 dozen

Ingredients:

1 cup peanut butter

1 egg

1/4 cup cocoa powder

1/4 cup chocolate chips

2 t. vanilla extract

1/4 c. sugar

Instructions:

1. Pre-heat oven to 350F.

2. Combine everything except the chocolate chips. After dough is throughly combined, mix in chocolate chips.

3. Line a baking sheet with parchment paper. Drop tablespoon-sized dough balls onto the sheet. Then gently flatten balls down into disks (they will stay whatever shape you make them)

4. Bake for 12 minutes.

Vegan Chocolate-chip Cookies

This is Julia's fall-back recipe for cookies. A classic!

Vegan Chocolate-chip Cookies
adapted from a Unbelievably Delicious Vegan Cocount Cookies

Ingredients:
2 sticks margarine
1/2 bag vegan semi-sweet chocolate chips
2 1/4 cups flour
1 packed cup brown sugar
1/2 cup granulated sugar
1 t. salt
1 t. baking soda
2 eggs worth egg replacer
1/2 T. water

Instructions:
1. Heat oven to 375 F.
2. Combine flour, salt, and baking soda.
3. In another bowl, cream all sugar and the margarine.
4. Add egg replacer, vanilla extract, and water to sugar mix. Stir
5. Add dry ingredients to wet ingredients and beat until combined.
6. Make small golf-ball sized dough balls, placed a golf-ball's length away from other dough balls on the cookie sheet.
7. Bake until golden-brown, about 14 minutes.