In honor of Valentine’s Day, I wanted to post a cookie that would be perfect to make for loved ones and friends. Most of the cookie recipes I post are just oozing with sweetness (if you hadn’t figured it out yet, I love everything sweet). But these are much simpler, with just a hint of sweetness. They are a twist on the traditional shortbread cookies. I decorated them with red sprinkles to help give them a festive feel, but you could also just use clear decorative sugar if you’d like them to be simpler. If you want the more traditional Valentine’s Day cookie, see my post from last year!
In the last year or so, I’ve started using honey a lot more in my day to day baking and cooking. I throw it in salad dressings, oatmeal, smoothies, and pies. But up to this point, I hadn’t tried it in a chocolate chip cookie. These cookies were perfect for a dessert where I was serving a bunch of different kinds of cookies because they’re small, almost bite size, and simple. They’re also incredibly easy to make!
So these were actually a special request from my friend Sarah. And since Sarah graciously helped me with the redesign of this blog, I figured I had to make something when she requested it. Plus, I needed to make a dessert while I was home in CA, and since these are gluten free, it was perfect. And oh dear. I am so glad Sarah requested these because they are amazing!! I don’t always love raspberries in desserts, but for some reason they go so well with the coconut! Also, these are so simple, especially if you have a food processor.
So you know my stance on cookies. The chewier the better. I do, however, make an exception for mollasses or ginger cookies. But now I’ve found a delicious chocolate molasses cookie that is chewy, so no more exceptions.
And here’s a little hint for when you make these, TRY the dough. It’s seriously amazing.
There’s nothing more satisfying than a simple, no-frills chocolate chip cookie. People often try to gussy up their cookies, and I’m not saying those are bad because they’re in fact quite good, but there’s still something satisfying about a simple gooey chocolate chip cookie. You’ll note that I say gooey. I’m a firm believer that chocolate chip cookies should not be crunchy. It’s all about achieving the perfect consistency between still being cookie dough and then being overcooked. It’s something I’ve tried hard to perfect.
So after trying lots of different cookie recipes, I’ve decided the Nestle one (yep the one that comes on the back of the chocolate chip bag) is the best. When I’ve brought cookies to people after using the Nestle recipe, I always get way better feedback than I do when I use other recipes. I guess it makes sense that Nestle would have perfected the chocolate chip cookie, but it still somehow surprises me that we all look for the perfect recipe, buy books dedicated solely to chocolate chip cookies, and then the one on the chocolate chip bag still ends up tasting the best.
When it comes to sugar cookies, there are good ones and bad ones. My favorite happen to be the ones you find in a grocery store that are light and fluffy, and a little bit thicker.
For Valentine’s Day, I decided to make cookies for everyone I know here in DC and had looked at tons of recipes trying to find one that would give me this perfect end product. I ended up settling on the “Olinger family recipe” with a few small tweaks. My coworker had brought her family cookies in at the holidays, and I had fond memories. And I wasn’t let down! They were a big hit!
These double chocolate peppermint cookies are a bit of a legend in my house. My mom makes them every winter, and quite often, a good chunk of the dough doesn’t even ever get baked because my brother and I eat it before it ever hits a cookie sheet.
In order to earn the name “double chocolate,” these cookies require a LOT of chocolate. This does make them a bit time intensive (and expensive), but this year I tried using the Cuisinart to replace some of the chopping, and I have to say, I think they’re just as delicious.
So it’s that time of year where we all eat way too many cookies and treats in honor of the upcoming holidays. I decided to contribute by making cookie plates for all of my friends, co-workers, and the other people I wanted to thank. The list got kind of long and I ended up doing five different kinds of cookies (with four of the recipes doubled). I might have been a bit too ambitious because it ended up taking nine hours. But oh well. They all turned out well and I made so many that we had lots of leftovers! I made chocolate hazelnut crinkle cookies, seven layer bars, Mexican wedding cookies, double chocolate peppermint cookies, and cranberry streusel shortbread bars.