Chocolate Chip Cookie Brittle

Chocolate Chip Cookie Brittle  |  Lemon & Mocha

Remember the Flourless Chocolate Walnut Cookies? Of course you do. I shared the recipe three weeks ago and they were fudgey and chocolatey and exceptionally delicious. I made the recipe from my Food52 Genius Desserts cookbook and I figured if the first cookie recipe I tried was that good that I definitely needed to bake another cookie recipe from the cookbook before the cookie season was through.

Chocolate Chip Cookie Brittle  |  Lemon & Mocha

So, today, on day eight of Lemon & Mocha’s 12 Days of Cookies, I’m sharing the recipe for Chocolate Chip Cookie Brittle. This cookie brittle is for all the crispy cookie fans out there. The cookie dough is baked in a half sheet pan and then cracked into pieces once it’s cooled.

Chocolate Chip Cookie Brittle  |  Lemon & Mocha

This unconventional cookie requires an unconventional cookie dough. In this case, the cookie dough doesn’t have any eggs or any leavening ingredients. In fact, we’re just combining melted butter, turbinado sugar, flour, vanilla and salt and spreading it super thinly onto that half sheet pan. Don’t forget the chocolate chips!

Chocolate Chip Cookie Brittle  |  Lemon & Mocha

Since this is a stripped down type of cookie with plenty of chocolate chips you’re definitely going to want to use high quality chocolate. Stick with semisweet or bittersweet; my go-to brands are Ghiradelli or Guittard.

Chocolate Chip Cookie Brittle  |  Lemon & Mocha

Matt couldn’t get enough of this crispy, crunchy confection and I’m glad to have found another hit from my cookbook. This cookie brittle won’t be replacing my Perfect Chocolate Chip Cookies anytime soon since I’m more of a soft and chewy cookie fan, but if you’re looking for a crispy cookie fix then this Chocolate Chip Cookie Brittle is just what you need!

Chocolate Chip Cookie Brittle  |  Lemon & Mocha

Chocolate Chip Cookie Brittle
 
Yield: about 3 dozen pieces
Ingredients
  • 14 tablespoons unsalted butter, cut into tablespoons
  • 1 cup turbinado sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 1¼ cup bittersweet or semisweet chocolate chips
Directions
  1. Preheat oven to 350 degrees F.
  2. Combine the butter and sugar in a large microwave-safe bowl. Microwave for 20 seconds, stir, then continue microwaving and stirring in 20 second intervals until the butter is almost fully melted. Alternatively, you could melt the butter and sugar in a saucepan over medium heat, making sure you don’t let it come to a boil. Whisk until the butter is melted and the sugar has mostly dissolved. Let cool for 5 minutes.
  3. Whisk until the mixture is thick, smooth and doesn’t look separated, about 1 minute. Add the vanilla and salt, whisk until combined. Add the flour and stir with a spatula until no streaks remain.
  4. Scrape the dough onto a rimmed ungreased half sheet pan (about 12-inch x 17-inch) and use your hands to pat it into a thin, even layer. It won’t look like you’re going to have enough dough to completely fill the pan, but you will. Keep pressing the dough to the edges; the layer will be very thin. Once you’ve filled the pan, use an offset spatula to smooth the top before sprinkling the chocolate chips all over. Lightly press the chocolate chips down with your hands.
  5. Bake for 22-25 minutes (rotating the pan every 7-8 minutes), or until light golden brown and slightly firm. Place the baking sheet on a wire cooling rack and let cool completely in the pan. Use a thin spatula to loosen the edges of the brittle from the baking sheet then break into pieces and let the pieces cool completely on the wire cooling rack, while trying to avoid smudging the chocolate chips. Alternatively, if the brittle is already completely cool you can put the pieces straight into an airtight container with layers of wax paper or parchment paper in between the brittle layers and store at room temperature.

Recipe from Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake.
Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Double Chocolate Peppermint Cookies

Double Chocolate Peppermint Cookies  |  Lemon & Mocha

You knew I couldn’t stay away from the chocolate for too long! I’m catching us all up on chocolate by providing double the chocolate today. For day seven of Lemon & Mocha’s 12 Days of Cookies I present to you Double Chocolate Peppermint Cookies! They should really be called double chocolate double peppermint cookies since, you guessed it, there’s both double the chocolate and double the peppermint, but I figured one “double” would work just as well.

Double Chocolate Peppermint Cookies  |  Lemon & Mocha

Do these round, dark and slightly crispy cookies look familiar? If they do, it’s because we’re using the same cookie base from the Chocolate Raspberry Heart Cookie Pops recipe. Back in February, Matt and I couldn’t get enough of the buttery dark chocolate cookies. The first time I posted this cookie base I described them as a buttery version of the Sheila G’s Brownie Brittle and that is so spot on. Except this time, we’re dipping them in peppermint-flavored melted semisweet chocolate and sprinkling crushed candy canes on top to make them extra festive.

Double Chocolate Peppermint Cookies  |  Lemon & Mocha

A couple months ago I shared these cookies with some friends and they were a big hit. I love when recipes like these are a big hit. And by recipes like these I mean recipes that are easy! So easy!

Double Chocolate Peppermint Cookies  |  Lemon & Mocha

First of all, the cookie dough comes together in a food processor. I use this 14-cup food processor by Cuisinart. The dough is pulsed together then cold butter cubes are added and you continue to pulse until the dough completely comes together, just like if you were making a pie crust. Cold butter also means no waiting for ingredients to come to room temperature – hurray!

Double Chocolate Peppermint Cookies  |  Lemon & Mocha

When I made the cookie pops, the cookie dough was rolled out, but to simplify things even more I’ve adjusted these to be made as slice-and-bake cookies. The dough comes out of the food processor and is rolled into a log in plastic wrap. Pop it into the fridge overnight or until firm and then it’s time to slice the dough into rounds and bake up the cookies! Once cooled, a quick dip into some minty melted chocolate and some sprinkling of peppermint candy and you’re done! Yum! I hope you all enjoy these!

Double Chocolate Peppermint Cookies  |  Lemon & Mocha

Double Chocolate Peppermint Cookies
 
Ingredients
  • 2 cups all-purpose flour
  • ¾ cup powdered sugar
  • ⅓ cup unsweetened Dutch-process cocoa powder
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 2½ sticks cold unsalted butter, cut into cubes
  • 2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 teaspoon vegetable oil
  • ½ teaspoon peppermint extract
  • Candy canes, crushed, for decorating
  • White sanding sugar for decorating, optional
Directions
  1. In a food processor, pulse together the flour, powdered sugar, cocoa powder, granulated sugar and salt. Once combined, add the cold butter cubes and the vanilla extract. Pulse until the mixture looks like it has larger crumbs and will hold together when pinched. Transfer the dough to a large bowl or clean work surface and press the dough into a ball. Knead the dough a few times. Place the dough on a large piece of plastic wrap and work it into a log with a 2.5-3 inch diameter. Roll the dough log in the plastic wrap (I usually continue rolling and shaping it while it’s wrapped in plastic). Refrigerate the dough log until firm or overnight.
  2. Make sure oven racks are positioned in the lower and upper thirds of the oven. Preheat to 325 degrees F. Using a sharp knife, slice the log into ⅜-inch thick cookies and arrange 2 inches apart on 2 baking sheets lined with parchment paper. Bake the cookies for 25-27 minutes, switching the pans from top to bottom and front to back halfway through. Let cookies cool for 10 minutes on the pan on a wire cooling rack then transfer cookies to the wire cooling rack to cool completely.
  3. Once the cookies are completely cool, melt the chocolate chips and vegetable oil in a microwave safe liquid measuring cup. Microwave for 30 seconds, stir, then continue microwaving and stirring in 15 second intervals until it’s melted and smooth. Stir in the peppermint extract. Dip a cooled cookie halfway into the melted chocolate, place on a baking sheet lined with wax paper and sprinkle with crushed candy canes and white sanding sugar (if using). Repeat for the rest of the cookies, melting more chocolate if needed. Towards the end I didn’t want to melt more so I just used a spoon to help spread it on the remaining cookies. Place in the fridge until the chocolate sets then remove and store at room temperature.

 

Lemon Rosemary Sugar Cookies

Lemon Rosemary Sugar Cookies  |  Lemon & Mocha

Happy December! December is clearly the king of all months when it comes to cookies so it only makes sense to share a royally epic cookie recipe for my first post of the month. Here on day six of Lemon & Mocha’s 12 Days of Cookies we’re all about these Lemon Rosemary Sugar Cookies.

Lemon Rosemary Sugar Cookies  |  Lemon & Mocha

These are my favorite cookies I’ve ever made. I know, I know, such a bold statement! Especially when there’s no chocolate and they’re decorated cookies so you’re probably wondering who I am and what happened to Lauren. However, they are my favorite cookies I’ve ever made because they’re the first cookie where I’ve gone out of the box and truly experimented with flavor – and they turned out amazing. So amazing that I ended up having to make multiple batches of them last holiday season.

Lemon Rosemary Sugar Cookies  |  Lemon & Mocha

After plenty of trial and error, these sugar cookies are tender and have the perfect balance of rosemary and lemon flavoring. Both are present without either being too overpowering and they both add something unique and that-was-so-good-I-need-another-one-ness to the cookies.

Lemon Rosemary Sugar Cookies  |  Lemon & Mocha

The glaze on top is lightly flavored with lemon as well and it adds just the right amount of sweetness to the cookies. Plus, it makes them look extra cute and festive!

Lemon Rosemary Sugar Cookies  |  Lemon & Mocha

The inspiration for these cookies came from watching all the different holiday baking competition shows last year. There were a few times the bakers used savory herbs in their recipes and I was so intrigued by the idea and the judges positive reactions that I figured I would give it a shot. I never thought a lemon rosemary cookie would be in my must-bake holiday cookie line-up, but here we are! Enjoy, everyone!

Lemon Rosemary Sugar Cookies  |  Lemon & Mocha

Lemon Rosemary Sugar Cookies
 
Yield: about 24 medium cookies
Ingredients
for the cookies
  • 12 tablespoons unsalted butter (1½ sticks), slightly softened
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1½ teaspoons vanilla extract
  • ½ teaspoon lemon extract (or ¼ teaspoon lemon oil)
  • ¼ teaspoon almond extract
  • 2¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 teaspoons chopped fresh rosemary
  • Zest from ½ large lemon
for the icing
  • 1½ cups powdered sugar
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon lemon extract
  • 1 teaspoon light corn syrup
  • 2 - 2½ tablespoons room temperature water
  • Pinch of salt
  • Green sanding sugar and sprinkles, for decoration
Directions
for the cookies
  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, salt and rosemary. Set aside.
  3. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter for 1 minute on medium-high speed. Add the sugar and beat on high speed until fluffy, about 3-4 minutes. Add the egg, vanilla extract, lemon extract, almond extract and lemon zest. Beat on high until fully combined.
  4. Add half the flour mixture. Beat on low speed until just combined. Add the remaining half and beat until only a few streaks remain. If the dough feels too soft add an additional 1 tablespoon of flour.
  5. Divide the dough in half. Roll out the first half onto a piece of parchment until you have a slab about ¼” to ⅛” thick. Repeat with the remaining half. If the dough is too sticky to roll out, put in the fridge for about 10 minutes before rolling. Stack the parchment slabs on top of one another on a baking sheet and place in the fridge for at least 1 hour.
  6. Use a medium cookie cutter to cut out the dough. Place the cut cookies onto the prepared baking sheets. Bake each cookie sheet for 9-12 minutes, rotating the baking sheet halfway through the baking time. Cookies are done when they have lightly colored edges and tops. Let cool for 5 minutes on the baking sheet set on a wire cooling rack then move to the cooling rack to cool completely.
for the icing
  1. Whisk everything together, starting with the 2 tablespoons of water. When you hold up your whisk and let it drip, the icing should hold for just a few seconds before dripping. If it’s too thick add the additional ½ tablespoon of water. If it’s too thin, add a little more powdered sugar.
  2. When the cookies are completely cooled, fill the icing in a pastry bag fit with a small tip to ice the cookies. Ice a few at a time before sprinkling with sanding sugar and sprinkles before they harden. I usually do this with the cookies set in a rimmed baking sheet lined with wax paper so sprinkles don’t go all over the place. Let the cookies set at room temperature for 24 hours to give the icing time to completely harden before stacking in containers.

 

Key Lime Crackle Cookies

Key Lime Crackle Cookies  |  Lemon & Mocha

How fun and colorful are these Key Lime Crackle Cookies? Every year Food Network Magazine shares plenty of holiday cookie recipes so a few years ago I dug through my binder collection and picked out a few to try.

Key Lime Crackle Cookies  |  Lemon & Mocha

Matt and I are both suckers for anything key lime flavored so these immediately made the list. Between the key lime zest and key lime juice, the punchy citrus flavor comes through while being balanced by the sugary coating on the outside of the cookies.

Key Lime Crackle Cookies  |  Lemon & Mocha

Have you ever made crackle cookies before? Typically what that entails is rolling the cookie dough ball in powdered sugar so that when it bakes the cookie puffs and crackles, leaving ridges of exposed, un-powdered cookie. We’ve added some green sanding sugar to the powdered sugar to give the Key Lime Crackle Cookies an extra bit of holiday sparkle.

Key Lime Crackle Cookies  |  Lemon & Mocha

Like most crackle cookies, this key lime version is soft and chewy on the inside with a very slightly crispy exterior. Although key lime seems like an odd flavoring around Christmastime, these Key Lime Crackle Cookies are on our family’s Christmas cookie must-bake rotation. It also helps that they look so festive!

Key Lime Crackle Cookies  |  Lemon & Mocha

If you’re still looking for something quick to lighten up the dessert table tomorrow then I highly recommend these cookies. I hope you all have a wonderful Thanksgiving with your family and friends!

Key Lime Crackle Cookies  |  Lemon & Mocha

Key Lime Crackle Cookies
 
Yield: about 36 cookies
Ingredients
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter (1 stick), room temperature
  • 1¼ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon key lime zest (or regular lime zest)
  • 3 tablespoons key lime juice (or 1½ tablespoons lime juice and 1½ tablespoons lemon juice)
  • 4 drops green food coloring (or 9-10 drops green gel food coloring)
  • ¼ cup confectioners’ sugar
  • 1 tablespoons green sanding sugar
Directions
  1. In a medium bowl, sift together the flour, baking powder and salt.
  2. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter and sugar on medium speed for 3 minutes, until light and fluffy. Add 1 egg, then beat to combine, then repeat with the second egg. Add the lime zest, lime juice and food coloring. Beat until combined, scrapping down the sides as needed. Add the flour mixture then beat on low until just combined. Cover the bowl and refrigerate for about 45 minutes or until firm.
  3. Preheat oven to 350 degrees, making sure oven racks are in the top and bottom third positions. Line 2 baking sheets with parchment paper and set aside.
  4. Whisk together the confectioners’ sugar and green sanding sugar in a small bowl. Use a medium cookie scoop or a spoon to scoop 1½ tablespoon balls of cookie dough. Roll into a ball then toss in the sugar mixture to coat. Place on the prepared baking sheets about 2 inches apart.
  5. Bake for 16-18 minutes, switching the baking pans halfway through. The cookies are done with they are puffed and cracked on top and are lightly golden on the edges. Cool on the pan set on a cooling rack for 5 minutes then move to the wire cooling rack to cool completely.

 Recipe from December 2015 issue of Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Dark Chocolate Pecan Bars

Dark Chocolate Pecan Bars  |  Lemon & Mocha

Today is a very special day for two reasons! The first reason November 25, 2019 is so incredibly awesome is because I’m sharing these epic Dark Chocolate Pecan Bars with you all. I promise after you try these bars life will soon be B.D.C.P.B. (Before Dark Chocolate Pecan Bars) and A.D.C.P.B. (After Dark Chocolate Pecan Bars).

Dark Chocolate Pecan Bars  |  Lemon & Mocha

Gooey, crunchy and loaded with pecans, these bars are really just that good. Plus, they have chocolate chunks in them, which always, always takes pecan pie to the next level. They are like your favorite pecan pie in an easy to eat bar form with a crust made from ground pecans, flour, sugar, salt and butter instead of a pie crust.

Dark Chocolate Pecan Bars  |  Lemon & Mocha

I’ve eaten these Dark Chocolate Pecan Bars at a variety of temperatures and they all taste delicious. By that I mean the temperature of the bars, by the way, not the temperature outside, although I’m sure I would enjoy these bars in all weathers as well! Room temperature, chilled in the fridge or straight from the freezer have all resulted in perfectly tasty pecan bars. Then there was this one day when I decided to defrost a pecan bar I had frozen a little in the microwave and it got a little warm and it was melty and extra gooey and I’m starting to feel a little faint just thinking about it.

Dark Chocolate Pecan Bars  |  Lemon & Mocha

I would talk about how you could add a little scoop of vanilla ice cream to it, but then I definitely might actually pass out from how amazing that sounds so I’m going to change gears and talk about the second reason today is special. It’s my stepmom’s, Diane, birthday! Yay! For those of you who have been following Lemon & Mocha for a while, you know that Diane loves chocolate and also pecan pie so it’s only fitting to post these bars on her birthday.

Dark Chocolate Pecan Bars  |  Lemon & Mocha

Oh, I almost forgot to mention that these are cookies #3 in our 12 Days of Cookies series we’re doing this holiday season on Lemon & Mocha and they also are the Food Network Magazine November cookies so thumbs up to Food Network Magazine for coming up with such an awesome recipe!

Dark Chocolate Pecan Bars  |  Lemon & Mocha

Dark Chocolate Pecan Bars
 
Yield: 24 bars
Ingredients
for the crust
  • ⅓ cup pecans
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • 12 tablespoons cold unsalted butter (1½ sticks), cut into cubes
for the topping
  • ¾ cup dark corn syrup
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 4 large eggs
  • 4 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt
  • 1½ cups pecans, roughly chopped
  • ½ cup semisweet chocolate chunks
Directions
for the crust
  1. Preheat the oven to 350 degrees F. Line a 9x13” baking pan with aluminum foil, being sure to leave a 2-inch overhang on 2 sides. If not using nonstick aluminum foil, coat the foil with cooking spray. Set aside.
  2. In a food processor, pulse the pecans until they are finely ground. Add the flour, sugar and salt. Pulse to combine. Add the cold butter cubes and pulse until the dough starts to clump together. The dough will still be crumbly and sand-like. Pour the pecan mixture into the prepared baking sheet and use your fingers to press down into an even layer. Bake for 25-30 minutes, or until golden brown and set.
for the filling
  1. While the crust is baking, make the filling. In a large mixing bowl, whisk together the corn syrup, granulated sugar, brown sugar, eggs, melted butter, vanilla and salt. Once smooth, stir in the pecans. Pour the filling over the warm crust as soon as it’s out of the oven. Sprinkle the chocolate chunks over top. Return to the oven and bake for 25-30 minutes, or until the top is set and doesn’t jiggle if you wiggle the pan. Place the baking pan on a wire cooling rack and let the bars cool completely in the pan. Once cool, remove from the pan and cut into squares.

 Recipe from January/February 2019 issue of Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!