1 cup butter
2 cups sugar
2 teaspoons vanilla
4 eggs, slightly beaten
1 cup all-purpose flour
½ cup unsweetened cocoa
¼ cup Nutella
½ teaspoon salt
Heat oven to 350°. Grease mini muffin tin (or use mini liners).
In medium saucepan over medium-low heat, melt butter; turn of heat. Add sugar, vanilla, and eggs; blend well.
Stir in flour, cocoa, Nutella, and salt; mix well. Scoop into mini muffin tins; fil each cup about ⅔ full.
Bake at 350° for 12-15 minutes.
Cool completely in muffin tin. When cool, remove carefully, loosening sides with butter knife if needed.
2 ¼ cup flour
2/3 cup cocoa powder
1 tsp baking powder
1 cup butter
3/4 cup brown sugar
1/2 cup white sugar
2 extra large eggs
2 tsp vanilla
1 cup semisweet chocolate chips
1 1/2 cups roughly chopped walnuts
Sift together the flour, cocoa and baking powder. Set aside.
Cream the butter, vanilla extract and sugars well, before adding the eggs one at a time and beating until light and fluffy.
Fold in the dry ingredients and when they are almost mixed in fold in the chocolate chips and walnuts. Try not to over mix the dough which will be quite stiff.
Roll the dough in 1 inch balls and place them 2 inches apart on a parchment paper lined cookie sheet. Press the dough balls down slightly with the bottom of a drinking glass.
Bake at 350 degrees F for 9-11 minutes, being careful not to over bake them.
Cool on the sheet for a few minutes before transferring the cookies to a wire rack and letting them cool completely.
3/4 cup butter
1/4 cup + 2 T oil
3 cups sugar
3 large eggs
1 cup cocoa powder
1 T vanilla
1 1/2 cups high quality gluten free flour blend (I used Mama’s Almond Blend)
1/4 tsp xanthan gum
1/4 tsp sea salt
1 1/2 cups baking chips or chopped candy bars
Preheat oven to 325 degrees F and line baking sheets with parchment.
Melt butter in large saucepan over medium-low heat. Stir in oil, sugar, and cocoa powder until thoroughly mixed. Stir in eggs and vanilla with a sturdy spoon until mixture is smooth and completely combined.
Add flour, xanthan gum, and sea salt and stir until smooth. Stir in chocolate chips.
Scoop batter using a 1″ cookie scoop or a spoon, spacing cookies 2-3″ apart.
Bake for 8-9 minutes until cookies appear to be almost done. They will continue baking as they cool.
Let sit on cookie sheet for 5 minutes before removing to wire rack to cool.
Store on the counter up to 3 days. These cookies freeze well.
3 1/4 cups flour
1/3 cup sugar
1/3 cup cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cups cold butter
1 cup buttermilk
1 teaspoon vanilla
3/4 cup chocolate chips
course sugar for garnish
melted butter for brushing
In large bowl combine flour, sugar, salt, baking soda, cinnamon and cocoa powder. Cut in butter until it forms coarse crumbs. Stir in buttermilk and vanilla. Fold in chocolate chips. Turn onto a lightly floured surface and knead gently.
Divide in half and pat into 7 inch round circles. Brush with melted butter and sprinkle with coarse sugar. Cut into 6 or 8 wedges.
Bake at 425 for 13-15 minutes.
1/2 cup sugar
1 tablespoon cornstarch
1 cup boiling water
2 tablespoons butter
1 tablespoon vanilla extract
pinch of salt
Combine sugar and salt in a small saucepan. Stir in 1 cup boiling water. Let simmer, stirring constantly for 5 minutes. Stir in butter, vanilla extract and salt and mix well. Serve over warm scones.