Chocolate-Cherry Cookies

This is a Ggirl original recipe:

Chocolate-Cherry Cookies

12 oz. Semi-sweet chocolate, chopped
4 oz. unsweetened chocolate, chopped
1/3 cup butter
4 oz. cream chese, softened
1 cup sugar
3 eggs
1 Tbl brandy or 1 tsp vanilla extract
2/3 cup all-purpose flour
1 1/2 tsp unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
2/3 cup miniature semi-sweet chocolate chips
1/2 cup chopped dried cherries or cranberries
8 oz. white chocolate baking pieces

1. In a medium saucepan, melt the semisweet and unsweetened chocolate with the butter over low heat, stirring often until the mixture is smooth. Set aside to cool.

2. In a large mixing bowl, beat together cream cheese and sugar until well combined. Beat in eggs and brandy and set aside.

3. In a small bowl, stir together dry ingredients and add to the cream-cheese mixture. Beat until well combined. Stir in the melted chocolate mixture followed by the chocolate chips and chopped cherries. Cover and chill for at least one hour.

4. Preheat oven to 350 degrees. Lightly grease two large cookie sheets. Drop dough by the rounded spoonful 1 inch apart on prepared cookie sheets. Bake each sheet about 10 minutes or just until firm. Transfer to a wire rack to cool completely.

5. Melt white chocolate pieces according to the directions on the package. Drizzle melted white chocolate onto cookies and let set.

Makes about 60 cookies.

White chocolate drizzle on top of cookies. 

Italian Chocolate Cookies

Soft Chocolate Italian Cookies with Raisins

Chocolate-Filled Ravioli Cookies

Chocolate Coffee Italian Wedding Cookies

Eggless Italian Chocolate Nut Cookies

Italian Chocolate Cookie

Italian Chocolate Spiced Cookies

Crisp Chocolate Chip Cookies

Many people like soft and chewy chocolate chip cookies, but some of us like them thin and crispy:

Thin Chocolate Chip Cookies

Chocolate Chocolate chip Cookies

Crispy Chocolate Chip Cookies

Some tips for making crispy cookies:

• Melt or use very soft butter
• Use all-purpose flour
• Use eggs sparingly to avoid a cake-like texture
• Use at least some white sugar, which browns more readily than other sugars

Soft Chocolate Chip Cookies

How to Make Soft Chocolate Chip Cookies by Chilling the Dough: Article

Try chilling the dough with any chocolate chip recipe!

Soft Chocolate Chip Cookies

Chocolate Dipped

What do you like to dip or cover in chocolate?

Cake or Brownies

Marshmallows 

Fruit

Pretzels

Dried Fruit

Candy Canes

Potato Chips

Gummy Bears

Bacon!

Cookies:

Chocolate Chip Cookies mmmmm

Chocolate chip cookies dipped in milk.

Warm cookies from the oven.

Thin and crispy cookies.

Thick and chewy cookies.

Healthy cookies

Cookie with extra chips.

Chocolate chocolate chip cookies. 

Some people consider this to be the best chocolate chip cookie recipe in the world. Others prefer adding unusual ingredients like cream cheese, pecans, nutmeg, peanut butter or marshmallows to their cookie recipes. Here is David Lebovitz's recipe that is rated among the best of the best: 

2 1/2 cups (350 g) all-purpose flour 

3/4 teaspoon baking soda 

1/8 teaspoon salt 

1 cup (8 ounces/225 g) unsalted butter, at room temperature 

1 cup (215 g) packed light brown sugar 

3/4 cup (150 g) granulated sugar 

1 teaspoon vanilla extract 

2 large eggs, at room temperature 

2 cups (about 225 g) nuts, toasted and chopped 

14 ounces (400 g) bittersweet chocolate, coarsely chopped 

Sea salt for sprinkling on top

Beat the butter and sugars together. Sift the dry ingredients together in a separate bowl. Add eggs one at a time to the butter mixture and stir in the vanilla. Slowly add in the flour mixture. Stir in the chocolate and the nuts. Form the dough into logs, cover and let the dough rest overnight. 

Preheat oven to  350 degrees.Prepare cookie sheets. Slice cookies into 3/4 inch thick pieces and place on sheets. Bake about 10 minutes until golden brown. 

Cool cookies on a rack. before serving

S'mores Bars

I was inspired by a recipe from The Girl Who Ate Everything. This recipe isn't for the S'mores bars pictured above, but it's a cool recipe. My recipe is different from the original I saw on The Girl's website in that there are a few added ingredients, and the basic recipe is altered quite a bit. I used less sugar, brown instead of white and brown sugar and altered the amount of dry ingredients. I also substituted chocolate chips for the candy bars, used less fluff, added mini marshmallows on top and added nutmeg and almond meal to the batter. See what you think:

Ingredients

• 1/2 cup unsalted butter, room temperature
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup graham cracker crumbs
• 1/4 cup ground almonds (almond meal)
• pinch ground nutmeg 
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup bittersweet or semi-sweet chocolate chips
• 1/2 cup milk chocolate chips
• 1 cup marshmallow creme
• 1 cup mini marshmallows

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar. Beat in egg and vanilla. In a small bowl,  combine the flour, almond meal, graham cracker crumbs, baking powder, salt and nutmeg. Mix the dry ingredients into butter mixture and continue mixing at a low speed until incorporated.
3. Divide dough in half and press one half evenly into the bottom of the prepared pan. Spread the marshmallow fluff evenly over the dough (it's sticky, so you might want to spray a spatula with cooking spray to do this part) and then sprinkle the chocolate chips evenly over the fluff. Place remaining dough in a layer on top of the chocolate. This might not be easy, but you can flatten the dough and place it on top of the chips in sections if you have trouble. It doesn't have to be perfect, but try to make it as even as you can.
4. Bake about 20 minutes, until lightly browned and then add mini marshmallows on top. Bake an additional 10 minutes until the marshmallows are starting to melt and become lightly brown. Cool completely before cutting into bars. Makes 16 cookie bars.
5. Optional: Drizzle dark chocolate across the tops once the bars are cooled. 

On a slightly different note, I don't know what these are, but they look insanely yummy: