Read an Excerpt

CHAPTER 1

CHOCOLATE LOVE

All-Nighter

Makes about 3 dozen cookies

Don't eat this cookie at night or you will have trouble falling asleep. This rich dark chocolate cookie with sweet-tart cranberries, crunchy macadamia nuts, and coffee has a ton of different flavors; it's like the Fourth of July in your mouth.

INGREDIENTS

* 1 cup (2 sticks) butter, room temperature

* 1 cup granulated sugar

* ½ cup firmly packed dark brown sugar

* 2 eggs

* 2 teaspoons vanilla extract

* 2 tablespoons instant coffee (I use Folgers)

* ¼teaspoon salt

* ¾ teaspoon baking soda

* 2/3 cup unsweetened dark cocoa powder (I use Hershey's Special Dark)

* 2 cups all-purpose flour

* 2 cups semisweet chocolate chips

* ½ cup macadamia nuts

* ½ cup dried cranberries

INSTRUCTIONS

1. Preheat the oven to 350°F/175°C. If you're not using nonstick cookie sheets, line them with parchment paper.

2. Combine the butter, granulated sugar, brown sugar, eggs, vanilla, instant coffee, salt, and baking soda in one large mixing bowl. Mix well, preferably with an electric mixer, occasionally scraping the sides of the bowl. Add the cocoa powder and mix, then add the flour and mix again. Add the chocolate chips, macadamia nuts, and cranberries, and mix well.

3. Using a 1½-inch cookie scoop or a large rounded teaspoon, scoop out the dough and drop about 1½ inches apart on the cookie sheets.

4. Bake for 13 to 15 minutes, until you can smell a wonderful chocolate aroma filling the air. Transfer to a wire rack and let cool.

Berkshire Road

Makes about 3 dozen cookies

Just like rocky road ice cream, this cookie has a rich chocolate flavor with almonds, chocolate chips, and marshmallows.

INGREDIENTS

* 1 cup (2 sticks) butter, room temperature

* 1 cup granulated sugar

* ½ cup firmly packed dark brown sugar

* 2 eggs

* ¼ teaspoon salt

* ¾ teaspoon baking soda

* ¼ cup milk

* 2 teaspoons vanilla extract

* 2½ cups all-purpose flour

* 2/3 cup unsweetened cocoa powder

* 2 cups semisweet chocolate chips

* 1 cup chopped almonds

* 1 cup mini marshmallows

* 1 cup white chocolate chips

INSTRUCTIONS

1. Preheat the oven to 375°F/190°C. Line two cookie sheets with parchment paper.

2. Combine the butter, granulated sugar, brown sugar, eggs, salt, baking soda, milk, and vanilla in a large mixing bowl. Mix well, preferably with an electric mixer. Add the flour and cocoa powder and mix until well combined, occasionally scraping the sides of the bowl. Add the semisweet chocolate chips, almonds, marshmallows, and white chocolate chips, and mix once more until combined.

3. Using a 1½-inch cookie scoop or a large rounded tablespoon, scoop out the dough and place about 1 inch apart on the parchment-lined cookie sheets.

4. Bake for 12 to 15 minutes, until you can smell a wonderful chocolate aroma filling the air. Transfer to a wire rack and let cool.

Brittany's S'mores

Makes about 4 dozen cookies

These cookies are a lot less messy than your traditional s'mores yet are still packed with all the flavor!

INGREDIENTS

* ½ cup (1 stick) butter, room temperature

* 1 cup creamy Biscoff spread

* 3 eggs

* 1 cup firmly packed light brown sugar

* 1 cup granulated sugar

* 1 cup broken graham crackers

* 1 teaspoon vanilla extract

* 1 teaspoon baking soda

* 1 teaspoon baking powder

* 2½ cups all-purpose flour

* 1 cup semisweet chocolate chips

* 1 cup mini marshmallows

* cup white chocolate chips

INSTRUCTIONS

1. Preheat the oven to 355°F/180°C. Line two cookie sheets with parchment paper.

2. Combine the butter, Biscoff spread, eggs, brown sugar, granulated sugar, graham crackers, vanilla, baking soda, and baking powder in a large mixing bowl. Mix well, preferably with an electric mixer. Add the flour and mix well, scraping the sides of the bowl if needed. Add the semisweet chocolate chips, marshmallows, and white chocolate chips, and mix once more until everything is combined.

3. Using a 1/-inch cookie scoop or a large rounded tablespoon, measure out your dough, then squeeze each scoop into a ball. Place the balls of dough about 1 inch apart on the parchment-lined cookie sheets.

4. Bake for 12 to 15 minutes, until the edges are golden brown. Let cool for a bit on the cookie sheets, then transfer to a wire rack and let cool fully.

By the Campfire

Makes about 3½ dozen cookies

These decadent little no-bake bundles of flavor will not last long. They have a tendency to disappear into the darkness.

INGREDIENTS

* ½ cup (1 stick) butter, room temperature

* 1½ cups creamy Biscoff spread

* 2 cups confectioners' sugar

* 1½ cups mini marshmallows

* 4 large Hershey's bars, broken into pieces, or 16 ounces of your favorite melting chocolate

INSTRUCTIONS

1. Line a large lidded container with parchment paper. The container should be large enough to hold all of the balls in a single layer.

2. Combine the butter, Biscoff spread, confectioners' sugar, and marshmallows in a large mixing bowl. Mix well, occasionally scraping the sides of the bowl.

3. Using a 1-inch cookie scoop or a rounded teaspoon, measure out the s'mores mixture. Roll the mixture into balls using the palms of your hands. Place the balls in the prepared container and chill overnight.

4. Place the Hershey's bar pieces in the top of a double boiler and melt over medium heat. Make sure you remove the chocolate from the heat as soon as it is fully melted. Or place the chocolate pieces in a microwave-safe bowl and heat in the microwave for 30-second intervals, stirring the chocolate after each interval, until all of the chocolate is melted.

5. Insert a wooden skewer into one chilled s'mores ball. Dip the ball into the melted chocolate, place back in the parchment-lined container, then remove the skewer. Leave the cookie with the hole from the skewer visible or, using a small spoon or the skewer itself, drizzle the melted chocolate onto the exposed surface to cover the hole. Repeat for the remaining s'mores balls.

6. Place the chocolate-covered balls in the refrigerator until the chocolate is set, 2 to 4 hours. Serve chilled.

Caramel by the Sea

Makes about 3½ dozen cookies

This cookie draws you in with its rich chocolate and sweet caramel, then packs a punch with its bold sea salt.

INGREDIENTS

* 1 cup (2 sticks) butter, room temperature

* 1 cup plus 2 teaspoons granulated sugar

* ½ cup firmly packed dark brown sugar

* 2 eggs

* teaspoon baking soda

* teaspoon baking powder

* 1 teaspoon coarse sea salt

* 1 teaspoon vanilla extract

* ½ cup unsweetened cocoa powder

* 2 cups all-purpose flour

* 1 cup coarsely chopped pecans

* 1 cup caramel bits

* 1 cup semisweet chocolate chips

* 1 teaspoon finely ground sea salt

INSTRUCTIONS

1. Preheat the oven to 350°F/175°C. Line two cookie sheets with parchment paper.

2. Combine the butter, 1 cup of the granulated sugar, brown sugar, eggs, baking soda, baking powder, coarse sea salt, and vanilla in a large mixing bowl. Mix well, preferably with an electric mixer, scraping the sides of the bowl if needed. Add the cocoa powder and flour, and mix again. Add the pecans, caramel bits, and chocolate chips, and mix one more time until all the ingredients are well combined.

3. Combine the finely ground sea salt and remaining 2 teaspoons granulated sugar in a small bowl.

4. Using a 1/-inch cookie scoop or a large rounded tablespoon, scoop out the dough and place about 1 inch apart on the cookie sheets. Sprinkle the dough with the salt and sugar combination.

5. Bake for 15 to 18 minutes, until you can smell a wonderful chocolate aroma filling the air. Transfer to a wire rack and let cool.

Chocolate Almond Coconut

Makes about 4½ dozen cookies

In the mood for an Almond Joy candy bar? This is your cookie!

INGREDIENTS

* ½ cup (1 stick) butter, room temperature

* ½ cup vegetable oil

* ½ cup light corn syrup

* ½ cup firmly packed dark brown sugar

* 1 cup granulated sugar

* 2 eggs

* ½ teaspoon salt

* 2 teaspoons baking powder

* 1 teaspoon baking soda

* 1 tablespoon vanilla extract

* cup milk or cream

* 1 tablespoon coconut extract

* ¼ cup unsweetened cocoa powder

* 1 cup packed coconut flakes

* 3½ cups all-purpose flour

* 1 cup coarsely chopped almonds

INSTRUCTIONS

1. Preheat the oven to 350°F/175°C. If you're not using nonstick cookie sheets, line them with parchment paper.

2. Combine the butter, vegetable oil, corn syrup, brown sugar, granulated sugar, eggs, salt, baking powder, baking soda, vanilla, milk, and coconut extract in a large mixing bowl. Mix well, preferably with an electric mixer, occasionally scraping the sides of the bowl. Add the cocoa powder, coconut flakes, flour, and almonds, and mix until well combined.

3. Using a 1/-inch cookie scoop or a large rounded teaspoon, scoop out the dough and place about 1 inch apart on the cookie sheets.

4. Bake for 13 to 15 minutes, until you can smell a wonderful chocolate aroma filling the air. Transfer to a wire rack and let cool.

Chocolate Raspberry

Makes about 4½ dozen cookies

This elegant chocolate-raspberry cookie has two incredible flavors that are bold yet complementary. It simply melts in your mouth.

INGREDIENTS

* 1 cup (2 sticks) butter, room temperature

* 1 cup firmly packed light brown sugar

* 2 eggs

* 1 teaspoon baking powder

* ½ teaspoon salt

* 1 tablespoon honey

* 1 generous tablespoon raspberry extract

* 2/3 cup Hershey's Special Dark unsweetened cocoa powder

* 2 cups all-purpose flour

* 2 cups semisweet chocolate chips

INSTRUCTIONS

1. Preheat the oven to 365°F/185°C. If you're not using nonstick cookie sheets, line them with parchment paper.

2. Combine the butter, brown sugar, eggs, baking powder, salt, honey, and raspberry extract in a large mixing bowl. Mix well, preferably with an electric mixer, occasionally scraping the sides of the bowl. Add the cocoa powder and flour, and mix until everything is combined. Add the chocolate chips and mix again.

3. Using a 1-inch cookie scoop or a rounded teaspoon, scoop out the dough and drop 1 inch apart onto the cookie sheets.

4. Bake for 16 to 18 minutes, until you can smell a wonderful chocolate aroma filling the air. Transfer to a wire rack and let cool.

Chocolate Reese's Peanut Butter

Makes about 5 dozen cookies

This cookie reminds me of a Friendly's Reese's Pieces sundae. Add some vanilla ice cream and you just might have something.

INGREDIENTS

* ½ cup (1 stick) butter, room temperature

* ½ cup vegetable oil

* 1 cup crunchy peanut butter

* 3 eggs

* 1 cup firmly packed light brown sugar

* 1 cup granulated sugar

* 1 teaspoon vanilla extract

* 1 teaspoon baking soda

* 1 teaspoon baking powder

* 2/3 cup unsweetened cocoa powder

* 3 cups all-purpose flour

* ½ cup half-and-half

* 1½ cups Reese's Pieces

* ¾ cup semisweet chocolate chips

INSTRUCTIONS

1. Preheat the oven to 355°F/180°C. If you're not using nonstick cookie sheets, line them with parchment paper.

2. Combine the butter, vegetable oil, peanut butter, eggs, brown sugar, granulated sugar, vanilla, baking soda, and baking powder in a large mixing bowl. Mix well, preferably with an electric mixer, occasionally scraping the sides of the bowl. Add the cocoa powder, flour, and half-and-half. Mix well, then add the Reese's Pieces and chocolate chips, and mix until well blended.

3. Using a 1½-inch cookie scoop or a large rounded teaspoon, scoop out the dough and place about 1 inch apart on the cookie sheets.

4. Bake for about 15 minutes, or until you can smell a wonderful chocolate aroma filling the air. Transfer to a wire rack and let cool.

Chocolate Sugar Cookie Cutouts

Makes about 2½ dozen cookies

This is a classic cutout sugar cookie with a chocolate flair. You can do just about anything with this dough! If you prefer not to make shapes, you can simply scoop out the dough, press it flat, sprinkle some sugar on it, and bake it. You can also frost the cookies if you like. I use Wilton meringue powder to make royal icing.

INGREDIENTS

* 1¼ cups (2sticks) butter, room temperature

* 1 cup granulated sugar

* ½ cup firmly packed light brown sugar

* 1 egg

* 1 teaspoon baking powder

* 1 teaspoon salt

* 1 teaspoon cream of tartar

* 1 teaspoon vanilla extract

* 2 tablespoons milk

* 2/3 cup unsweetened cocoa powder

* 3 cups all-purpose flour, plus more for rolling

NOTE: There's always some leftover dough when you make cutouts. Gather the dough into teaspoon-size balls, press flat, sprinkle some sugar on them, and bake.

INSTRUCTIONS

1. Preheat the oven to 350°F/175°C. Line two cookie sheets with parchment paper.

2. Combine the butter, granulated sugar, brown sugar, egg, baking powder, salt, cream of tartar, vanilla, and milk in a large mixing bowl. Mix well, preferably with an electric mixer, occasionally scraping the sides of the bowl. Add the cocoa powder and flour, and mix well.

3. Sprinkle some flour on your work surface and the top of the dough. Roll out the dough to be / to inch thick. Use your favorite cookie cutters and cut out your shapes, then place them on the cookie sheets.

4. Bake for about 15 minutes or until they start looking dry. Transfer to a wire rack and let cool.

Colorado

Makes about 5 dozen cookies

As rocky as the state itself, this cookie is chock-full of oats, almonds, raisins, and chocolate chips. It's a sensual, but wholesome, treat.

INGREDIENTS

* 1 cup (2 sticks) butter, room temperature

* 1 cup granulated sugar

* 1¼ cups firmly packed dark brown sugar

* 2 eggs

* 1 teaspoon baking soda

* ½ teaspoon salt

* 2 tablespoons molasses

* 2 teaspoons vanilla extract

* 2 tablespoons milk

* 2 cups all-purpose flour

* 3 cups old-fashioned rolled oats

* 1 cup raisins

* 1 cup coarsely chopped almonds

* 2 cups semisweet chocolate chips

INSTRUCTIONS

1. Preheat the oven to 375°F/190°C. If you're not using nonstick cookie sheets, line them with parchment paper.

2. Combine the butter, granulated sugar, brown sugar, eggs, baking soda, salt, molasses, vanilla, and milk in a large mixing bowl. Mix well, preferably with an electric mixer, occasionally scraping the sides of the bowl. Add the flour and oats, and mix again. Add the raisins, almonds, and chocolate chips, and mix again until everything is well blended.

3. Using a 1/-inch cookie scoop or a large rounded teaspoon, scoop out the dough and place about 1 inch apart on the cookie sheets.

4. Bake for about 15 minutes, or until the edges look a bit darker. Transfer to a wire rack and let cool.

(Continues…)

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Excerpted from "Cookie Classics Made Easy"
by .
Copyright © 2016 Brandi L. Scalise.
Excerpted by permission of Storey Publishing.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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