Double Chocolate Christmas Cookies [two ways!]

Double Chocolate + Sea Salt Christmas Cookies | Sarah J. Hauser
Andes Chocolate Mint Christmas Cookies | Sarah J. Hauser

When I first made these cookies, I intended only to bake the mint chocolate version I grew up eating every Christmas. Maybe you’ve seen similar recipes before. Basically, you make a simple chocolate dough and then melt an Andes mint on top. They’re a family favorite (except with family members who dislike mint in their desserts). I happen to love mint in most desserts, and these cookies are no exception.

I shared the classic Mint Chocolate Cookies below. But as is typical when I cook, I didn’t have enough ingredients on hand to finish the whole batch. Necessity is the mother of invention, right? What I lacked in mint chocolate I had in dark chocolate, so I popped a few pieces of dark chocolate on top of a dozen of the cookies, and then sprinkled on a pinch of flaky sea salt.

You guys. This sea salt version may be my favorite cookie ever (or at least in the top three). The key is the salt. Not all salt is created equal, and it’s worth finding really good flaky sea salt for this recipe. I originally tried it with fleur de sel I had on hand, but what I had was finer than I wanted (however, it will work if that’s what you have easy access to. The fleur de sel I have is from Trader Joe’s). Thanks to a pantry filled with random items including several different kinds of salt, I had a bag of Alaska Pure Sea Salt. You want big, flaky pieces of sea salt here. Sea salt dissolves easily in your mouth and complements the dark chocolate so well. Plus, the large pieces look amazing against the deep chocolate color of the cookies—like little flecks of snow.

If you don’t love the combination of salt and sweet, though, have no fear. Stick with the mint version, or create your own! The main cookie is a basic chocolate cookie, so you can use whatever you want on top—like peanut butter chips or white chocolate! You can also do like I did, and make a dozen or two of one version, and the rest a different version.

(Scroll to the bottom of this post for the recipe.)

Double Chocolate Christmas Cookies [two ways!] | Sarah J. Hauser
Double Chocolate Christmas Cookies [two ways!] | Sarah J. Hauser
Andes Chocolate Mint Christmas Cookies | Sarah J. Hauser
Andes Chocolate Mint Christmas Cookies | Sarah J. Hauser
Andes Chocolate Mint Christmas Cookies | Sarah J. Hauser
Double Chocolate + Sea Salt Christmas Cookies | Sarah J. Hauser
Double Chocolate + Sea Salt Christmas Cookies | Sarah J. Hauser
Andes Chocolate Mint Christmas Cookies | Sarah J. Hauser
Double Chocolate + Sea Salt Christmas Cookies | Sarah J. Hauser
Double Chocolate + Sea Salt Christmas Cookies | Sarah J. Hauser
Andes Chocolate Mint Christmas Cookies | Sarah J. Hauser
Double Chocolate + Sea Salt Christmas Cookies | Sarah J. Hauser
Double Chocolate + Sea Salt Christmas Cookies | Sarah J. Hauser

Double Chocolate Christmas Cookies [two ways!]
Makes about 3-4 dozen cookies

Cookie Dough
¾ cup butter (1 ½ sticks)
2 Tablespoons water
1 ½ cups packed brown sugar
12 ounces semisweet chocolate chips
2 eggs
2 ½ cups all purpose flour
1 ¼ teaspoon baking soda
½ teaspoon kosher salt

Mint Chocolate or Chocolate + Sea Salt Topping
2 (4.67 oz) packages Andes mint candy, each candy unwrapped
OR
About 8-9 ounces of dark chocolate, broken into chunks (you need 1 chunk for each cookie)
Flaky sea salt such as Alaska Pure Sea Salt

In a medium saucepan over low heat, add the butter, water, and sugar. Cook, stirring frequently, until the butter and sugar melt. Add the chocolate chips and stir until everything is melted and mixed together. Pour the mixture into the bowl of a stand mixer fitted with the paddle attachment. Let it cool for 10-20 minutes.

Turn the mixer on high speed and add the eggs one at a time. Reduce the mixer to low speed. Add flour, baking soda, and salt, mixing just until blended. (Scrape the sides of the bowl with a spatula if needed.) Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1-2 hours.

When you’re ready to bake, preheat the oven to 350 degrees. Roll the chilled dough into 1 to 1 ½-inch balls and place about 2 inches apart on an ungreased baking sheet.

Bake for 9-11 minutes. Immediately after taking the cookies out of the oven, place an Andes mint or a dark chocolate chunk on each cookie. Let the chocolate melt a bit, then spread the melted chocolate over the cookie with a spoon. If you’re making the Chocolate + Sea Salt version, sprinkle a pinch of sea salt onto the melted dark chocolate.

Cool completely until the chocolate on top hardens. Store in the fridge or freezer, or serve. Enjoy!

Did you try these? Post a picture on Instagram and make sure to tag me (@sarah.j.hauser)! I’d love to see what’s happening in your kitchen!

Note: Want to know the difference between various salts? Check out this article from Real Simple.


Spiced Chai Bread with Cream Cheese Glaze

Spiced Chai Bread with Cream Cheese Glaze

Seven years ago on Christmas Day, my husband and I anxiously sat in a hospital waiting room. Carols played in the background, and strands of lights glimmered around the windows. Every once in awhile we heard a chime through the sound system, a tradition signaling the birth of a baby. The reminder of new life became a welcome interruption as we waited to hear from my mom’s surgeon.

Family and friends stopped by to check on us and ask about my mom. One couple dropped off sandwiches and salads for lunch. Later that night in a last minute attempt to salvage Christmas dinner, we heated up white chicken chili from my brother’s freezer.

Two years later, I answered emails and made phone calls while I “worked from home” at my mom’s bedside. The doorbell rang, a frequent occurrence in those last months as people visited and dropped off food and gifts for my family. It was my parents’ elderly neighbor. I anxiously twitched when I saw her, even though she was a perfectly pleasant woman. I couldn’t help but remember backing into car as a teenager and causing $800 worth of damage. But she wasn’t there to relive stories of my negligent driving.

Keep reading and get the recipe at Coffee + Crumbs!

Spiced Chai Bread with Cream Cheese Glaze
Spiced Chai Bread with Cream Cheese Glaze
Spiced Chai Bread with Cream Cheese Glaze

Full post and recipe instructions can be found at Coffee + Crumbs!


Pineapple + Coconut Popsicles [and they're paleo!]

Pineapple + Coconut Popsicles

My toddlers had their first-ever popsicle a couple weeks ago. It was one of those moments that’s so quintessentially summer. The day was unseasonably hot, we set up their inflatable pool, and I unfolded one of our blue lawn chairs next to it. After another gray Chicago winter, my body craved the warm sun, and I plopped down on that chair ready to soak up every ray I could. The kids ran barefoot around the backyard, stopping occasionally to cool off in their little pool while I “supervised” – a task much more enjoyable with the sun on my face and dessert in hand.

I had just made a batch of these Pineapple + Coconut Popsicles and grabbed a few from the freezer for us to share. We sat in the yard licking up the sweet pineapple flavor. Juice ran down my kids’ faces, and we tried to eat more quickly than the sun could make our treats melt. And everything – and everyone – was sticky.

But isn’t that the way summer is supposed to be? Sunny, sweet, warm…and a bit messy. 

PIneapple + Coconut Popsicles.jpg
Pineapple + Coconut Popsicles
Pineapple + Coconut Popsicles
Pineapple + Coconut Popsicles
Pineapple + Coconut Popsicles
Pineapple + Coconut Popsicles

Pineapple + Coconut Popsicles
Yields about 12-14 popsicles

1 pineapple, rind and core removed
1 (13.5 ounce) can full fat coconut milk
¼ cup honey
Juice from 2 limes
Unsweetened coconut flakes (optional)

Cut the pineapple into chunks. Add the pineapple, coconut milk, honey, and lime juice to a blender. Blend until smooth. (It should taste a bit sweeter than how you’d normally prefer a smoothie. The sweetness will mellow when frozen.)

Pour the mixture into popsicle molds and freeze until solid, about 3-4 hours. If you don’t have popsicle molds, you can use ice cube trays or small paper cups. When the mixture is slightly frozen (after about 1 hour), stick a plastic spoon or wooden popsicle stick in each serving and continue to freeze until solid.

To remove the popsicles, I run warm water on the outside of the mold until I can easily pop them out. If you like, you can roll the popsicles in coconut flakes for extra flavor and texture!

Quick Tip: I recently learned a delicious, adult-only trick from Smitten Kitchen. Pour a bit of vodka, rum, or tequila in a glass. Dip the popsicle in the liquor and enjoy! Double dipping encouraged. 


This post was originally featured at Lark + Linen.


Bacon + Dark Chocolate Cookies

Bacon + Dark Chocolate Cookies

Sometimes I dream up recipes in my head, and then when I actually make them, they're terrible - or just underwhelming. This was not one of those recipes. I have been daydreaming about bacon chocolate chip cookies for about a month now, and I finally made them. I threw a splash of bourbon into the recipe and used big 'ol chunks of dark chocolate.

They turned out to be everything I had hoped for – sweet and salty, soft with a slight crunch, buttery, and rich. Just make sure to store them out of sight as soon as possible. Otherwise you may be tempted to eat them all way to quickly. (Not that I’m speaking from experience or anything...)

Bacon + Dark Chocolate Cookies
Bacon + Dark Chocolate Cookies
Bacon + Dark Chocolate Cookies
Bacon + Dark Chocolate Cookies
Bacon + Dark Chocolate Cookies
Bacon + Dark Chocolate Cookies

Bacon + Dark Chocolate Cookies
Yields about 5 dozen cookies

12 ounces thick cut bacon, diced
1 cup unsalted butter (2 sticks)
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
3 Tablespoons bourbon
1 teaspoon baking soda
1 teaspoon kosher salt
3 ½ - 4 cups all-purpose flour
8 ounces dark chocolate, roughly chopped (or use chocolate chips)

Preheat oven to 375 degrees.

Cook the diced bacon in a skillet until crisp. Remove with a slotted spoon and drain on a paper towel. Reserve the bacon fat left in the pan.

Measure out 1/3 cup of bacon fat and add to a large, microwave safe bowl. (For me, this was nearly all the bacon fat in the pan. If you don’t get enough fat, use butter to make up the remaining amount needed). Add in the butter, and heat gently in the microwave until the bacon fat and butter are completely melted. Cool slightly (so the eggs don’t get cooked when you add them).

Stir in the sugars, eggs, and bourbon. Mix until the ingredients are fully incorporated. Then add in the baking soda, salt, and 3 cups of flour, stirring after each cup of flour added.

Gradually add an additional ½ to 1 cup of flour until the dough reaches the desired consistency. I end up using at least 3 ¾ cups of flour total. More flour will yield a softer, rounder cookie.

Stir in the chopped dark chocolate and the bacon pieces, and mix until everything is evenly distributed.

Shape the dough into balls, 1 ½ inches in size, and place about 2 inches apart onto an parchment-lined baking sheet.

Bake for 8-10 minutes or until light brown and crisp on top. Cool slightly and then remove cookies from baking sheet. Pour yourself a big glass of milk, and enjoy!


This post was originally featured at Lark + Linen.