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When you’re done making this recipe, make my easy Cuban shortbread cookie recipe!

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Paniqueques/Queques Cubanos (Molasses Cookies)

Paniqueques or Queques Cubanos (Cuban Molasses Cookies) are thick, square cookies that are soft, dense, and chewy and, flavored with molasses, brown sugar, cinnamon, and anise extract. Perfect for breakfast or as a snack with cafe con leche or chocolate caliente!

Course Dessert, Snack

Cuisine Cuban

Keyword cuban honey cookies, cuban molasses cookies, keke, paniqueques, paniqueques cubanos, queques, queques cubanos

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Chilling Time 20 minutes minutes

Total Time 47 minutes minutes

Servings 12 cookies

Calories 335kcal

Author Jamie Silva

Ingredients

• 1/2 cup unsalted butter melted
• 1 cup dark brown sugar packed
• 2 large egg yolks
• 3 tablespoons milk
• 3/4 cup unsulfured molasses
• 1/2 teaspoon anise extract or vanilla extract
• 3 1/2 cups whole wheat pastry flour (you can also sub for all-purpose flour)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg beaten for egg wash

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Instructions

• In a bowl, mix the wet ingredients first until well combined. Mix in all the dry ingredients until a thick dough forms. Place the dough in the freezer to rest for 20 minutes.
• Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
• Remove the dough from the freezer. Lightly flour a clean work surface, roll the dough into a 1/2-inch thick rectangle, then use a pizza cutter or sharp knife to cut into 4 x 4-inch squares. If necessary, gather all the dough scraps to roll again and cut more squares.
• Brush egg wash onto each cookie square. Bake for 12-13 minutes. Careful not to overbake as the cookies will continue to harden as they cool. They should be thick squares that are soft, dense, and chewy. Enjoy!

Nutrition

Serving: 1serving | Calories: 335kcal | Carbohydrates: 59g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 184mg | Potassium: 476mg | Fiber: 4g | Sugar: 34g | Vitamin A: 309IU | Vitamin C: 0.003mg | Calcium: 94mg | Iron: 3mg

The post Paniqueques/Queques Cubanos (Molasses Cookies) appeared first on A Sassy Spoon®.

These thumbprint cookies are buttery, soft, and filled with gooey guava jam right in the center. Just 6 ingredients and about 30 minutes is all you need.

If you’ve never baked with guava before, why not start with this torticas de guayaba recipe?! These are going to be dangerously good. Let me show you how to make them!

5-star review

“These cookies were excellent! They are unique and fancy enough to take to a potluck which I did. I used guava paste (hard like cheese) so diluted it with lime juice and water as suggested. Very easy to make!”

—Yuri

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How To Make Guava Shortbread Cookies

If your ingredients aren’t at room temperature, these cookies might spread more than you want. I’ve found that softened butter (not melted) makes the dough hold its shape better. It also mixes way easier.

Before you start, I recommend setting everything out so it’s all at room temp. It makes a difference in both texture and how well the dough comes together.

Also, instead of using your thumb to press into the dough balls, I like using the back of a teaspoon. It gives more of an even indentation without cracking the cookies as they bake.

And one last thing… warm up the guava jam a little before you fill the cookies. Just a few seconds in the microwave helps and makes it easier to spoon into the centers.

I hope you love these cookies as much as I do. They’re sweet, simple, and full of that guava flavor. It’s one of my favorite sweet guava recipes! I can never get enough of it. Whether you’re baking them for the holidays or just because, they’ll disappear fast, so maybe go ahead and make a double batch.

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Torticas de Guayaba (Guava Jam Thumbprint Cookies)

Classic buttery shortbread thumbprint cookies made with 6 ingredients and filled with sweet and tart guava jam. Just 25 minutes from start to finish! These Torticas de Guayaba (Guava Jam Thumbprint Cookies) are similar to my torticas de moron with the exception of the guava. They're great for gift giving too!

Course Dessert

Cuisine American

Keyword best shortbread cookies, guava jam thumbprint cookies, shortbread cookies, simple thumbprint cookies, thumbprint cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chilling Time 1 hour hour

Total Time 25 minutes minutes

Servings 24 cookies

Calories 144kcal

Author Jamie Silva

Ingredients

• 1 cup unsalted butter room temperature
• 1/2 cup granulated sugar
• 1 large egg yolk room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1/2 cup guava jam (or guava preserves)

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Instructions

• Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
• In a stand mixer or in a large bowl using a handheld mixer, cream the butter and sugar together until combined then add the egg yolk, vanilla extract, and salt until smooth. Slowly add the flour and mix until no longer crumbly.
• Using a tablespoon or medium cookie scoop, roll the dough into balls then place on the baking sheet.
• Gently and carefully make an indentation into each ball of cookie dough using the back of a teaspoon. Be careful not to press all the way through.
• Chill the cookie dough balls for 1 hour in the fridge. This will solidify the ingredients and to prevent them from spreading or cracking while baking. This is key!
• Remove the baking sheet from the fridge and spoon 1/2 teaspoon of the guava jam into the indentation in each one. Using room temperature jam will make it easier to add the jam into each cookie.
• Bake for 10-12 minutes or until the cookies are slightly golden brown. These cookies can burn quickly so keep an eye on them!
• Remove from the oven and let them cool for 10 minutes. The jam filling may be hot so be careful. Serve and enjoy!

Nutrition

Serving: 1cookie | Calories: 144kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 28mg | Potassium: 20mg | Fiber: 1g | Sugar: 8g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

The post Torticas de Guayaba (Guava Jam Thumbprint Cookies) appeared first on A Sassy Spoon®.

What type of essentials? Well, Cuban bread was one of them, of course. We also got a box of pastelitos de guayaba, ham croquetas, and pastelitos de queso.

I would then BEG my mom for a Cuban shortbread cookie (aka Torticas de Moron).

What are Torticas de Morón?

Torticas de Morón are Cuban shortbread cookies. They originated in the town of Morón in Cuba which is how they got their name. Traditionally, these cookies are made with lard or vegetable shortening, lime, and rum.

What is so special about these Cuban Shortbread Cookies?

Not only do these shortbread cookies taste citrusy because of the lime but they also have a hint of coconut!

I used a combination of coconut oil and unsalted butter instead of lard or vegetable shortening for this recipe and they turned out perfect.

The best shortbread cookies in town! Maybe I’m biased.

Ok here’s how I brought them to life.

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How to Make Torticas de Morón

First things first, you have to make the dough. All you need is one bowl. The ingredients come together fairly easily. You cream the solid coconut oil and the butter with the brown sugar.

If you have to firm up the oil, you can chill it for a bit in the fridge. Add the egg yolk, saving the egg white for the egg wash, and mix until all is well combined.

Next, you add the flour, lime zest, lime juice, and baking powder. Mix everything together until you get a smooth dough. Transfer the dough to a clean surface and shape the dough into a smooth log.

You may need to flour your hands to make it easier to shape. Wrap the log in plastic wrap and chill for at least 2 hours or overnight. Don’t skip this step! The dough needs to be firm for easy slicing later.

Once chilled, you slice the log into 12 evenly thick cookies using a sharp knife.

Place them on a baking sheet, brush with egg white (egg wash) and sprinkle them with sugar. Bake them for 15 minutes at 350 degrees F then allow to cook completely.

You can also place them in the fridge to speed up the process if you’re impatient like me. Ha!

What do Torticas de Moron taste like?

The result? A buttery, crumbly cookie with a hint of sweetness, coconut, and lime (you can always add more lime zest on top once cooled).

I was so happy with these shortbread cookies! You guys have no idea. My mom would be SO proud.

Also, PRO TIP… smear some guava jam on top with sea salt. Thank me later.

Can’t wait for you to try these Cuban shortbread cookies!

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Cuban Shortbread Cookies (Torticas de Morón)

Easy to make, buttery Cuban shortbread cookies (Torticas de Morón). A classic Cuban cookie made with a hint of lime and coconut. The best shortbread cookie recipe ever!

Course Dessert, Snack

Cuisine Cuban

Keyword best shortbread cookie recipe, best shortbread cookies, cuban sugar cookies, easy shortbread cookies, shortbread cookies, torticas de moron

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Chilling time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 12 cookies

Calories 101kcal

Author Jamie Silva

Ingredients

• 1/4 cup unsalted butter softened
• 1/4 cup coconut oil solid
• 1/4 cup brown sugar
• 1 large egg yolk and white separated
• 1 cup Bob’s Red Mill Organic Unbleached White All-Purpose Flour
• 1/2 teaspoon baking powder
• 1 teaspoon lime juice
• 1/2 teaspoon lime zest
• Granulated sugar for sprinkling

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Instructions

• In a mixer or large bowl, cream together butter, solid coconut oil, and sugar until well combined. Add the egg yolk (save the egg white for the egg wash) and mix until well combined. Add the flour, baking powder, lime juice, and lime zest to the same bowl and mix until a dough forms.
• Transfer dough to a work surface and shape into a smooth log. You may need to flour your hands so it's easier. Wrap the log in plastic wrap and chill for at least 2 hours or overnight. Don’t skip this step!
• Preheat oven to 350 degrees Line a baking sheet with parchment paper. Set aside.
• Remove logs from the fridge. Slice log into 12 evenly thick cookies and place on the baking sheet. Brush the cookies with whisked egg white (egg wasand sprinkle with sugar.
• Bake the cookies for 15-20 minutes or until brown around the edges. Allow to cool completely before serving. Enjoy!

Nutrition

Serving: 1cookie | Calories: 101kcal | Carbohydrates: 5.4g | Protein: 0.8g | Fat: 8.9g | Saturated Fat: 6.5g | Cholesterol: 26mg | Sodium: 34mg | Fiber: 0.3g | Sugar: 3.4g

The post Cuban Shortbread Cookies (Torticas de Morón) appeared first on A Sassy Spoon®.

If you love chocolate chip cookies, you’re going to absolutely LOVE these oatmeal chocolate chip cookie recipe!

I don’t know about you but I’m not a fan of oatmeal raisin cookies. Raisins in my cookies? No thank you. That’s why I made these oatmeal cookies with chocolate chips instead of raisins. OH YEAH!

For this oatmeal cookie recipe, we’re using Bob’s Red Mills Old Fashioned Rolled Oats. They are 100% whole grain, non-GMO, high fiber, and kosher. These oats are freshly milled from the highest quality oats available anywhere.

They contain a special type of fiber that is especially good for the reduction of cholesterol called beta-glucan. Beta-glucans also aid in the support of the immune system and can help regulate blood sugar.

I’ve been using Bob’s rolled oats for years. They are my go-to for breakfast and for cookies like these! These oatmeal chocolate chip cookies contain more protein and fiber compared to other cookies. And that’s a win in my book!

Ingredients You’ll Need

• Unsalted butter.
• Dark brown sugar.
• Egg.
• Vanilla extract.
• All-purpose flour.
• Ground cinnamon.
• Bob’s Red Mill Old Fashioned Rolled Oats.
• Baking powder + baking soda + salt.
• Chopped dark chocolate. You can add raisins, walnuts, or pecans, if you’d like.

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How To Make Oatmeal Chocolate Chip Cookies From Scratch

• Start with the wet ingredients. In a large bowl or stand mixer, cream butter and sugar. Add egg and vanilla. Stir until well combined.
• Add the dry ingredients. Whisk in the flour, cinnamon, Bob’s Red Mill Old Fashioned Rolled Oats, baking powder, baking soda, and salt. Mix until just combined. Do NOT over mix. Fold in chocolate. Hooray for one bowl recipes!
• Form the cookie dough balls. Using a cookie scoop or a tablespoon, scoop dough and form into 1″ balls.
• Chill the dough balls. Place on a baking sheet and refrigerate the dough balls for 1 hour. I know chilling the dough sucks but it helps with the texture and flavor so much! Promise it will be worth it. You can also freeze any leftover dough in an airtight container for future use for up to 2 months.
• Bake the cookies! When ready to bake, remove dough from fridge. Preheat oven to 350ºF. Line a baking sheet with parchment paper and place dough balls on baking sheet. Bake for about 10-11 minutes until the edges are golden brown. Sprinkle with flaky sea salt.

These cookies taste nutty and sweet. They are slightly crispy on the edges and soft and chewy in the middle. They’re perfect!

How To Store Oatmeal Cookies

These oatmeal chocolate chip cookies last 4-5 days at room temperature however you can also freeze any leftovers. Here’s how to store these oatmeal cookie dough:

1. Transfer already baked cookies into an airtight container and place in the freezer for up to 2 months.
2. If you have leftover cookie dough, form into cookie dough balls and place them on a baking sheet.
3. Place in the freezer about 1 hour or until the cookies have hardened.
4. Remove the baking sheet from the freezer and transfer the cookie dough balls to a freezer bag or airtight container. You can keep this cookie dough for up to 2 months.
5. When you’re ready to bake, bring the cookie dough to room temperature then bake as instructed.

How do you keep oatmeal cookies soft?

It’s important you let the cookies cool for 5 minutes after you remove them from the oven. It’s ok if they are a little on the raw in the middle, they will continue to bake/harden as they cool.

Once they are cool, place them in an airtight container and store them in the fridge to keep them soft.

Why are my oatmeal chocolate chip cookies flat?

If your cookies turn out flat, your butter was melted or you used too little flour. This makes cookies spread. Make sure you use room temperature butter and 1 cup of flour and 2 cups of oats.

Can I substitute quick oats instead of old fashioned in cookies?

In oatmeal cookies, rolled oats will give you a chewier texture while quick oats will be less chewy. I highly recommend old-fashioned rolled oats.

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Oatmeal Chocolate Chip Cookies

Soft, chewy oatmeal chocolate chip cookies made from scratch with old fashioned rolled oats and all the best ingredients!

Course Dessert, Snack

Cuisine American

Keyword best oatmeal chocolate chip cookies, chewy oatmeal chocolate chip cookies, oatmeal chocolate chip cookie recipe, oatmeal chocolate chip cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 24 cookies

Calories 167kcal

Author Jamie Silva

Ingredients

• 1/2 cup unsalted butter room temp (1 stick)
• 1 cup dark brown sugar packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 2 cups Bob’s Red Mill Old Fashioned Rolled Oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 6 ounces roughly chopped dark chocolate or dark chocolate chips
• Flaky sea salt for garnish

Get Recipe Ingredients

Instructions

• In a large bowl or stand mixer, cream butter and sugar. Add egg and vanilla. Stir until well combined.
• Whisk in the flour, cinnamon, Bob’s Red Mill Old Fashioned Rolled Oats, baking powder, baking soda, and salt. Mix until just combined. Do NOT over mix. Fold in chocolate.
• Using a cookie scoop or a tablespoon, scoop dough and form into 1" balls. Place on a baking sheet and refrigerate the dough balls for 1 hour. You can freeze any leftover dough for future use.
• When ready to bake, remove dough from fridge. Preheat oven to 350ºF. Line a baking sheet with parchment paper and place dough balls on baking sheet.
• Bake for about 10-11 minutes until the edges are golden brown. Remove from oven and let them cool for 5 minutes. It’s ok if they are a little on the raw in the middle, they will continue to bake/harden as they cool. Sprinkle with flaky sea salt and enjoy!

Nutrition

Serving: 1cookie | Calories: 167kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 66mg | Potassium: 101mg | Fiber: 1g | Sugar: 11g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

Thank you Bob’s Red Mill for sponsoring this post and a HUGE thank you to all the readers of this blog for all your support! xo

The post Oatmeal Chocolate Chip Cookies appeared first on A Sassy Spoon®.

They are perfection in every sense of the word. Super nutty in flavor because of the browned butter with a hint of coffee flavor and chocolate.

Chewy edges, soft centers, dark chocolate puddles. I have no words.

Below, I give you the whole rundown on how to make the brown butter and how to make these cookies from beginning to end.

Get ready to have a new favorite cookie!

Ingredients You’ll Need

• Brown butter. Always use unsalted butter as it gives you complete control over the flavor of a recipe except for this recipe, we’re browning the butter. More on that later. Browning the butter gives the cookies such a nutty flavor. It’s the BEST!
• Brown sugar and granulated sugar. Sugar is what keeps cookies soft in general plus when you add more brown sugar than granulated sugar, the cookies will result in an even chewier texture with a caramel-like taste because of the molasses.
• Egg. This acts as a binder that binds all the ingredients together.
• Espresso powder. Not to be confused with INSTANT espresso powder, those are two entirely different things. Instant espresso is for drinking, espresso powder is for baking and a little bit goes a long way in elevating the chocolate flavors in these chocolate chip cookies.
• Vanilla extract and salt. The best flavor enhancers.
• All-purpose flour. The most versatile flour that gives these cookies structure. Be careful not to overmix the dough as it may result in pancake-like cookies. Trust me, it already happened to me once. Don’t make the same mistake I did!
• Baking soda. This acts as the leavener helping these cookies rise a bit without letting them spread too thin.
• Dark chocolate. You can use whatever chocolate you’d like but I prefer and recommend rich, dark chocolate.

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What is Brown Butter?

First things first, let’s talk about what exactly is brown butter.

Put simply, brown butter is just butter that is melted in a pan until golden brown. It has a really nutty, caramelized aroma which pairs SO well with chocolate chip cookies amongst other baked goods.

How To Brown Butter For Cookies

• Use unsalted butter. Technically, you can use any butter for brown butter however for this recipe I recommend unsalted butter since we’re adding salt to the recipe. You don’t want these cookies to be too salty.
• Make sure the butter is at room temperature. If you use cold butter, you run the risk of burning the butter when you’re cooking it.
• Careful not to let it burn. Melt the butter in a pan for approximately 5 minutes at medium heat, while stirring, until the butter foams and little brown specks appear. Don’t walk away from the pan!
• Let It cool. Once the butter turns an amber color and has a nutty aroma, remove it from the heat and transfer it to a small bowl to cool.
• Add water or milk. Ok I know this sounds weird but hear me out. When you brown butter, you typically lose a little bit of moisture needed for these cookies so I like to stir in 2 teaspoons of water or milk to the brown butter to make up for that loss.

How To Make Brown Butter Chocolate Chip Cookies

• Preheat the oven. You always want to preheat the oven about 20 minutes before baking cookies. You can check your oven temperature with an oven thermometer to make sure it is properly heating up.
• Make the cookie dough batter. In a mixer or large bowl, cream the cooled brown butter and sugars together. Add the egg and vanilla extract. Mix until smooth and well combined. To the same bowl, add flour, espresso powder, baking soda, and salt. (Hooray for one-bowl cookie recipes!) Mix the wet and dry ingredients together until just combined. Do NOT over mix or you run the risk of having flat, pancake cookies. Fold in the chopped chocolate. Folding means using a spatula to mix it slowly until just combined.
• Form + chill the cookie dough balls. Using this cookie scoop, form the dough into balls. Each dough ball should be 1 1/2 tablespoons of dough. Place them on a baking sheet and refrigerate the dough balls for, at least, 20 minutes (the longer, the better). You can freeze any leftover dough for future use.
• Bake the cookies! When ready to bake, remove dough from the fridge. Preheat oven to 350ºF. Line a baking sheet with parchment paper and place dough balls on the baking sheet. Bake for 10-11 minutes until the edges are golden brown. Remove from oven and sprinkle with flaky sea salt. It’s ok if they are a little undercooked, they will continue to bake as they cool. Cool for 5 minutes before serving.

5 star review

“These are the perfect cookie! As an avid baker I have been in search of the perfect chocolate chip cookie recipe for years- until now! This is my second time making a batch and they are delicious. The coffee powder and browned butter an umami flavor like no other. Thank you Jamie!! I am never making another recipe again!”

—Hana

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Tips For The BEST Brown Butter Chocolate Chip Cookies From Scratch

• Follow directions to a T. First, make sure to follow the recipe exactly as it is stated below. Baking is not like cooking; any minimal change may alter the final result.
• Don’t over mix. Make sure you DO NOT over mix the wet and dry ingredients. It’ll let air into the batter and make the cookies go flat.
• Baking soda only! Make sure you’re using baking soda, not baking powder. Huge difference. If you use baking powder, you may end up with rock hard cookies.
• Just chill man. Yes, chilling the cookies in the fridge for at least 20 minutes is annoying but I guarantee the longer you chill the dough, the better the flavor will be.
• Underbake them. To keep these cookies soft, make sure you bake them for no more than 11 minutes. You want them to be slightly underbaked. They will continue to cook as they cool anyway however it does help them stay softer for a longer time.
• Let them cool. Once you take them out of the oven, let them cool completely before serving. Place them in an airtight container in the fridge for up to a week. When you’re ready to eat, just pop one in the microwave for 10 seconds.

How To Store Cookies

Once the cookies have cooled completely, transfer them to an airtight container to retain their soft, chewy texture. They will stay fresh for 1 week at room temperature. You can also freeze them for up to 3 months.

How To Freeze Cookie Dough

Whenever I make a batch of these cookies, I usually freeze half of the batch so I always have cookie dough ready to go in the freezer.

Here’s how you can do that too:

• Chill the cookie dough balls before freezing. When you form the cookie dough balls, place the cookie dough balls that you want to freeze on a parchment-lined baking sheet. Place the baking sheet in the fridge to chill for 1 hour.
• Transfer to a freezer bag and freeze. After about 1 hour in the fridge, remove the baking sheet with the cookie dough balls and make sure they are firm. Transfer them to a freezer bag for storage. They won’t stick together if they are chilled/firm.
• Bake cookies whenever you want! All you have to do is remove the dough balls you want to make from the freezer bag and bake straight from the freezer. You may want to bake them for 1 extra minute since they are frozen and it will still be delicious! I’d vouch to say they taste even better!

Frozen cookie dough lasts up to 3 months in the freezer.

You may also like:

• Brown Butter Chocolate Chip Pretzel Cookies
• Oatmeal Chocolate Chip Cookies
• Salted Caramel White Chocolate Chip Cookies
• Double Chocolate Hazelnut Cookies

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Chewy Brown Butter Chocolate Chip Cookies

Sweet, nutty, rich, and chewy brown butter chocolate chip cookies with crispy edges and soft centers made in one bowl! You and your family will absolutely LOVE making these chocolate chip cookies with browned butter, espresso powder, and chopped dark chocolate. The most delicious chocolate chip cookie you'll ever make!

Course Dessert

Cuisine American

Keyword brown butter chocolate chip cookies, chocolate chip cookies, how to make brown butter, one bowl chocolate chip cookies, the best brown butter chocolate chip cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chilling Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 20 cookies

Calories 178kcal

Author Jamie Silva

Ingredients

• 1/2 cup unsalted brown butter instructions below
• 3/4 cup brown sugar packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/3 cup all-purpose flour
• 1/2 teaspoon espresso powder (do not use instant espresso)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chopped dark chocolate (or any chocolate of your choice)
• Flaky sea salt for garnish

Get Recipe Ingredients

Instructions

• To make the brown butter, melt 1/2 cup of unsalted butter in a pan over medium heat for about 5 minutes, until the butter foams and little brown specks appear. Be careful not to let it burn! Once the butter turns an amber color and has a nutty aroma, remove it from the heat and stir in 2 teaspoons of water or milk (to make up for the loss of moisture) to the brown butter. Transfer it to a small bowl to cool to room temperature.
• In a mixer or a large bowl, mix butter and sugars until combined. Add egg and vanilla extract. Mix until smooth and well combined. To the same bowl, add flour, espresso powder, baking soda, and salt. Mix until just combined. Do NOT over mix. Fold in chopped chocolate.
• Using a cookie scoop, form dough into balls (approx. 1.5 tablespoons of dough). Place on a baking sheet and refrigerate the dough balls for, at least, 20 minutes (the longer, the better). You can freeze any leftover dough for future use.
• When ready to bake, remove dough from fridge. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and place dough balls on baking sheet.
• Bake for 10-11 minutes until the edges are golden brown. Remove from oven and sprinkle with sea salt. It’s ok if they are a little undercooked, they will continue to bake as they cool. Cool for 5 minutes. Serve and enjoy!

Nutrition

Serving: 1cookie | Calories: 178kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 65mg | Potassium: 89mg | Fiber: 1g | Sugar: 15g | Vitamin A: 159IU | Calcium: 17mg | Iron: 2mg

The post Chewy Brown Butter Chocolate Chip Cookies appeared first on A Sassy Spoon®.

These crinkle cookies are thick, soft, and ridiculously fudgy, kinda like a brownie in cookie form. It’s literally melt-in-your-mouth delicious. And they actually stay soft for days.

Let me show you how I make them, including the one trick that keeps that powdered sugar from disappearing in the oven!

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How To Make Chocolate Crinkle Cookies

You do need to chill the dough. I knooow, it’s tempting to skip it, but it makes the dough easier to scoop and roll, plus the cookies won’t spread much.

Now, about that powdered sugar. If you’ve ever baked crinkle cookies and ended up with a weird, melty glaze instead of that pretty white crackle, here’s what you do. ⬇️

PRO TIP: Roll the dough in granulated sugar before the powdered sugar. It’s a game changer!

These cookies keep really well, which is dangerous, honestly. It’s hard not to grab one (or two) every time you walk by them.

Store them in an airtight container at room temp for up to 5 days. After that, move them to the fridge or freeze them for later. (They’re really good straight from the freezer, too.)

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Soft, Fudgy Holiday Chocolate Crinkle Cookies

Thick, rich chocolate crinkle cookies that are soft and fudgy on the inside with powdered sugar on the outside giving them their iconic crackly look!

Course Cookies, Dessert

Cuisine American

Keyword chocolate crinkle cookies, chocolate crinkle cookies recipe, easy chocolate crinkle cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 15 cookies

Calories 185kcal

Author Jamie Silva

Ingredients

• 1/2 cup unsalted butter room temperature
• 3/4 cup light brown sugar
• 1 large egg room temperature
• 1 teaspoon vanilla extract optional: sub for peppermint extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened natural cocoa powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 1/4 cup granulated sugar
• 1 cup confectioners’ sugar

Get Recipe Ingredients

Instructions

• In a stand mixer or in a bowl using a handheld mixer, cream the butter and sugar together until well combined. Mix in the egg until the mixture is smooth then stir in the vanilla.
• Whisk in the flour, cocoa powder, baking soda, and salt until combined. The cookie dough will be sticky.
• Cover the bowl in plastic wrap and chill for 1 hour or up to overnight in the fridge. Chilling the dough will help the cookies spread less and bake more evenly. For best results, don't skip this step!
• Preheat the oven to 350ºF. Line a baking sheet with parchment paper and spray with cooking spray. Set aside.
• Place the granulated sugar in one bowl and the confectioner's sugar in another bowl. Remove the cookies from the fridge.
• Using a cookie scoop, form the dough into balls (approx. 1.5 tablespoons of dough) and roll each one into a ball with your hands.
• Coat in the granulated sugar first then roll generously in the confectioner's sugar. The more powdered sugar, the better. Place the cookies on the baking sheet about 2 inches apart.
• Place the baking sheet on the highest rack of the oven. Bake for 10-11 minutes until the edges are set. The cookies will be thick and fudgy in the middle. Let them cool for 5 minutes before serving. Enjoy!

Notes

Cookies will stay fresh at room temperature for 5 days and can be frozen for up to 3 months in the freezer.

Nutrition

Serving: 1cookie | Calories: 185kcal | Carbohydrates: 31g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 46mg | Potassium: 89mg | Fiber: 1g | Sugar: 22g | Vitamin A: 207IU | Calcium: 19mg | Iron: 1mg

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