These easy, no-bake cookies are chewy, crunchy and chocolatey all at once. The recipe calls for dried cranberries and dates, but any chopped dried fruit can be substituted.
11-pound package cream-filled chocolate cookies (such as Oreos)
1stick (1/2 cup) butter
3tablespoons light corn syrup
111 1/2-ounce bag dark chocolate chips
1/2cup dried cranberries
1cup chopped dried dates
30candied cherries, cut in half
Line a baking sheet or large, flat platter with parchment or waxed paper.
Place the chocolate cookies in a large, zip-close plastic bag and use a rolling pin to crush them into very small crumbs. Set aside.
In a large microwave-safe bowl, combine the butter, corn syrup and chocolate chips. Microwave for 1 to 1-1/2 minutes, stopping every 20 to 30 seconds to stir, until melted and smooth.
Stir in the cranberries and dates, then mix in the crushed cookies.
Use a spoon or melon baller to scoop out 1-tablespoon balls of the mixture. Set them directly onto the prepared baking sheet or into mini foil baking cups. Top each ball with half of a candied cherry.
Cover and store in the refrigerator.
Makes 5 dozen cookies
Pastry chef Pichet Ong says these cookies are best made with unsweetened coconut, which makes the cookies crumbly and crisp. The recipe is from his recent cookbook, “The Sweet Spot.”
1-1/3cups finely shredded unsweetened dried coconut
2cups all-purpose flour
1-1/2teaspoons baking powder
1cup unsalted butter, room temperature
1cup plus 1 tablespoon packed dark brown sugar
3/4cup plus 2 tablespoons sugar
1/2teaspoon salt
2large eggs
2teaspoons vanilla extract
2-1/2cups bittersweet chocolate chips
Preheat oven to 300 degrees.
Spread the coconut on a large rimmed baking sheet. Bake until golden brown and fragrant, about 7 minutes. Set aside to cool. If you are going to bake the cookies immediately, increase oven to 325 degrees.
In a medium bowl, sift together the flour and baking powder. Set aside.
In a large bowl, combine the butter, both sugars, salt and cooled coconut. Use an electric mixer on medium to beat until light and fluffy, about 3 minutes.
With the mixer running, add the eggs one at a time, then the vanilla. Turn the mixer to low and add half of the flour mixture. When incorporated, add the remaining flour and mix until no traces of flour remain. Stir in the chocolate chips.
If you have time, tightly cover the dough and refrigerate at least two hours, or up to three days, before baking.
When ready to bake, preheat the oven to 325. Line two baking sheets with parchment paper.
Scoop the dough into 1-inch balls and place 2 inches apart on the prepared baking sheets. Bake until brown and crisp, about 12 minutes. Transfer to a wire rack to cool. The cookies can be stored in an airtight contained for up to three days.
Makes 3 dozen cookies
Recipe from Pichet Ong and Genevieve Ko’s “The Sweet Spot”
These cakey drop cookies are subtly sweet with hints of ginger and orange. If you prefer more assertive flavors, add a bit of grated fresh ginger to the cookie batter or powdered ginger to the glaze.
6cups all-purpose flour
2teaspoons baking soda
2teaspoons baking powder
1cup shortening
2cups sugar
2eggs
3large oranges
3tablespoons candied ginger, very finely chopped
1/2cup buttermilk
1/2cup powdered sugar
2tablespoons orange juice
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking soda and baking powder. Set aside.
In a second large bowl, combine the shortening and sugar. Use an electric mixer to beat until light and fluffy. Add the eggs and beat until smooth.
Use a fine grater to remove the zest from the oranges. Add the zest and the candied ginger to the bowl and beat in. Juice the oranges to get about 1 cup of orange juice, then add it and the buttermilk to the bowl.
Use the mixer to beat in the liquids. The dough may curdle a bit; this is normal. Add the dry ingredients 2 cups at a time, mixing well between additions.
Baking in batches, drop the cookies in 1-tablespoon mounds on the prepared baking sheet, leaving about 2 inches between the cookies. Bake 8 to 10 minutes, or until the edges are lightly browned.
Let the cookies cool for 2 minutes on the baking sheet, then transfer them to a rack to cool completely.
To prepare the glaze, in a small bowl whisk together the powdered sugar and orange juice. Use a spoon to drizzle the glaze over the cooled cookies, or use a pastry brush to brush it on. Let the glaze dry before storing the cookies.
Makes 6 dozen cookies.
These simple drop cookies are a fresh take on sugar cookies. Cocoa powder provides deep, rich flavors, while marzipan lends a deliciously chewy texture and subtle almond taste.
3/4cup sugar
1/2cup brown sugar
17-ounce package marzipan, cut into chunks
1-1/2sticks (3/4 cup) unsalted butter, softened
2teaspoons vanilla
1-1/2teaspoons baking powder
1/2teaspoon baking soda
1/2teaspoon salt
1large egg
2cups all-purpose flour
1/2cup unsweetened cocoa powder
Powdered sugar, for dusting
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a food processor, combine both sugars and the marzipan. Process until they resemble a fine sand, about 1 minute. Transfer the mixture to a large bowl. Add the butter, vanilla, baking powder, baking soda, salt and egg.
Use an electric mixer to beat until smooth, scraping down the bowl once during mixing, about 2 minutes.
Add the flour and cocoa powder and mix until incorporated, scraping down the bowl once during mixing, about 1 minute. The dough should be very stiff.
Baking in batches, drop 1-tablespoon balls of dough on the prepared baking sheet, leaving about 2 inches around all sides. Bake on the oven’s lower rack until the cookies are flat and have a crackled surface, about 10 minutes.
The cookies will be very soft. Let them cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely. If desired, once the cookies are cool, dust them with powdered sugar.
Makes 3 dozen cookies
These cookies employ a kitchen sink-approach, with delicious results. Fruitcake mixes (a variety of chopped dried fruit intended for baking fruitcakes) are widely available. Or make your own mix of chopped dried fruit.
1cup fruitcake mix
1/2cup light rum
3cups all-purpose flour
3/4cup cocoa powder
1teaspoon baking soda
1/2teaspoon salt
1stick (1/2 cup) butter, softened
1/2cup sour cream
1cup brown sugar
1/2cup granulated sugar
2eggs
1teaspoon vanilla
111-1/2-ounce bag (2 cups) chocolate chips
In a small bowl, combine the fruitcake mix and rum. Cover and let sit 30 minutes.
Meanwhile, preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
In a large bowl, use an electric mixer to beat together the butter, sour cream and both sugars until smooth. Add the eggs and vanilla and beat until well mixed.
When the fruitcake mix is ready, drain it and discard any liquid not absorbed by the fruit. Add the fruit to the sour cream and sugar mixture and mix in.
A cup at a time, add the dry ingredients, using the electric mixer to lightly beat the dough between additions. As needed, scrape down the sides of the bowl. Once all the flour is incorporated, mix in the chocolate chips.
Baking in batches, place 2-tablespoon mounds of dough several inches apart on the prepared baking sheets. Bake for 12 minutes, or until puffy and set at the center. The cookies will still be tender.
Cool the cookies for 5 minutes on the baking sheets, then transfer to a rack to cool completely.
Makes 30 cookies.
While these cookies are delicious dunked in coffee and hot cocoa, the chocolate coating on these biscotti makes them decadent enough to enjoy on their own.
1-3/4cups all-purpose flour
1teaspoons baking powder
1/4teaspoon salt
1stick (1/2 cup) butter, softened
1cup sugar
2eggs
1teaspoon almond extract
1cup chopped cashews
1cup dried cherries
1-1/2cups chocolate chips
Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, use an electric mixer to beat together the butter and sugar until light and fluffy. Add the eggs and almond extract, then beat until well combined.
Add the dry ingredients and blend until it produces a heavy, very sticky dough. Add the cashews and cherries and mix until just combined.
Transfer the dough to a lightly floured counter and divide in two. With heavily floured hands, shape each piece of dough into a 12-inch log. Transfer the logs to one of the prepared baking sheets, leaving about 3 inches between them.
Use your hands to flatten the logs until they are about 2 inches wide. Bake on the center rack in the oven for 30 to 35 minutes, or until the logs just begin to brown.
Set the baking sheet on a wire rack to cool for 10 minutes. Reduce the oven to 300 degrees.
Use a spatula to transfer each log to a cutting surface. Line the baking sheet with fresh parchment paper.
Using a serrated knife, cut the logs on the diagonal into 1-inch slices. Arrange the slices on their side on the two baking sheets, leaving 1/2inch between the slices. Bake for an additional 18 to 22 minutes, or until dry and lightly browned at the edges. Halfway through baking, switch the baking sheets between the upper and lower oven racks.
Transfer to a wire rack to cool.
Once the biscotti are cool, place the chocolate chips in a microwave-safe glass measuring cup. Microwave on high for 1 to 11/2 minutes, stopping to stir every 20 to 30 seconds, or until the chocolate is melted and smooth.
Dip half of each biscotti into the chocolate, then set them on a wire rack or parchment-lined baking sheet to dry. Makes 20 biscotti.
Recipe adapted from Tish Boyle’s “The Good Cookie”
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