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Dark chocolate and hazelnuts are the perfect match in this tender, nutty cookie best served with a hot espresso or tall glass of milk.
cooking.nytimes.com
This recipe for the chocolate cookies was sent to The New York Times several years ago by Mari Pfeiffer, a reader in California; it’s from the cookbook “Great Cookies,” published in 2003 by the author and teacher Carole Walter The cookies are imbued with deep flavor from the combination of cocoa powder, unsweetened chocolate and espresso powder Decorate them with royal icing
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A mocha version of the classic chocolate chip cookie.
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Outrageous is such a mediocre adjective to describe just how killer these brownies are! Several coworkers said they were the best brownies they’ve had in years...
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Big, soft cookies with macadamia nuts, chocolate and powdered espresso.
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A rich chocolate pound cake recipe flavored with espresso and dotted with chocolate chips.
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Chocolate pudding gets a high-protein Mexican twist: this simple and delicious recipe is made with beans and mole sauce spices.
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A rich chocolate pound cake recipe flavored with espresso and studded with pistachios and dried cherries.
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This is a sweet twist on a yeast bread (also Gugelhupf or Kugelhupf) baked in Germany, Austria, and Central Europe. It's similar to the Italian Panettone and is traditionally baked in a fluted tube pan, but a Bundt pan works as well.
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This is my mothers molasses cookie recipe.. They are very good. A very old fashioned recipe, no one will ever guess the secret ingredient. For a fun variation, substitute maraschino cherries for the raisins.