Ginger Spice Molasses Sugar Cookies

Subtlety is not something my family is very good at. We tend to be forthright, direct, unambiguous, and very matter-of-fact. It’s a highly regarded family trait, I assure you. 

So when I received an email from Dad the other day, telling me that he just finished (and very much enjoyed) the last piece of applesauce cake in his freezer, and the batch of oatmeal raisin cookies I baked for them when I was at their house last year happened to be long gone as well, I knew, without having to read between the lines, what he was trying to tell me.

Get baking, and make it quick!

Being the semi-smart girl I am,  I kicked the oven into high gear, and have packed up a box containing the applesauce cake, lemon cake, the aforementioned oatmeal raisin cookies, and a few of these ginger spice cookies as well. I think Dad will really like them…. but Mom, ummm not so much.

Her dislike of cinnamon is well documented, and as is our family trait, she is not subtle at all in proclaiming it.


Ginger Spice Molasses Sugar Cookies – adapted from Food52

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup packed dark brown sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • granulated sugar for rolling

Combine flour, baking soda, cinnamon, ground ginger, allspice, and cloves in a bowl and mix well. Beat butter and sugar together in bowl of electric mixer until light and fluffy, 3 minutes.

Add egg and molasses. Mix to combine well. Stir in dry ingredients. Refrigerate batter 1 hour. Preheat oven to 375 F. Roll dough into 1 1/2″ balls. Roll balls in granulated sugar. Arrange on baking sheets lined with parchment paper. Bake in oven until set and crinkled on top, about 12 minutes. Remove and cool.

Katrina’s Chocolate Chip Oatmeal Cookies

How many chocolate chip recipes can one person have on their blog before it’s considered excessive? 5? 8? 10?

** ahem **

I recently discovered that I have 14 different chocolate chip cookie recipe variations on this site. And in the process of reviewing them, I also realized that each one of them is equally delicious in their own right, which explains why I almost never make the same recipe twice. There are exceptions, of course, but I’m always game to explore another version of something containing copious amounts of chocolate.


And these did not disappoint! Loaded with chocolate, and perfectly chewy, I really enjoyed them. Big thanks to Katrina for posting this recipe :)

Having said all that, of course, I already have another recipe bookmarked and ready to try.. my chocolate addiction knows no boundaries……

Chocolate Chip Oatmeal Cookies – adapted from Katrina

  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 cup quick cooking oats (or old fashioned)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 18 ounces chocolate chips

Preheat oven to 325 degrees F.  Line baking sheets with parchment paper.  Put the butter and sugars in the bowl of a stand mixer and beat until well combined, about 2 minutes.  Add the eggs and vanilla and beat well.  Scrape sides of bowl.  In a separate bowl, whisk together all the dry ingredients.  Add them to the creamed mixture and beat together just until combined.  Scrape sides of bowl and stir in the chocolate chips.

Scoop cookie dough onto baking sheets spacing them about 2 inches apart.  Bake for 10 minutes, cookies will be browned on the edges and still a little doughy on the insides. Remove from oven and let sit on baking sheet for 5 minutes, they will set up and the centers will bake a little more on the hot sheet.  Move the cookies to a wire rack to cool completely.  Makes about 30 cookies.

Doubletree Hotel Chocolate Chip Cookies

Sunday evening.

Ahhhhh. Another fabulous weekend with my beloved J, capped off by the tantalizing aroma of Cock-a-Leekie Pie baking in the oven for this evenings’ dinner.

Try to stifle the giggles from the name..

I won’t elaborate on the strange looks I received from the family before I translated the recipe into the more common term of Chicken Leek (and Bacon) Pie. You could see the lights go on as they realized what was going in to it……. comical, to say the least…

the very least.….

So ….. moving along….. the other day, I came to the conclusion that it has been a very, very long time since I made an actual batch of cookies. Too long. To the trained eye, it appears that lately, most of my baking consists of bar cookies, pies, and Chocolate Chip Cookie in a Mug. Because sometimes you just need a chocolate chip cookie, asap.

If not sooner.  

These cookies, though, did not last long in our home. They were the perfect blend of chunky, chewy, crispy, and chocolatey. And will definitely be made again.


Happy Sunday!

Doubletree Hotel Chocolate Chip Cookies

  • 1/2 cup rolled oats
  • 1 cup unsalted butter (two sticks), softened
  • 3/4 cup light brown sugar, packed
  • 3/4 cup sugar
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 2 1/4 cups unbleached all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 3 cups semi-sweet chocolate chips (I use Ghirardelli)

Pulse oats in a food processor until semi-fine or fine. Set aside.

Add butter, both sugars, vanilla extract to a large mixing bowl. Cream together using an electric hand mixer. Add eggs one at a time and mix until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.

In a small mixing bowl, whisk the ground oats, flour, baking soda, and cinnamon. Add the dry ingredients to the wet ingredients and mix on low speed, being careful not to overmix. Drop in the chocolate chips and mix until evenly distributed throughout the cookie dough.

Using a large cookie scoop (3 tablespoons), scoop cookie dough onto a lined baking sheet. Freeze or refrigerate the cookie dough for at least 2 to 4 hours or overnight even.

To bake: Place cookie dough portions onto baking sheet lined with parchment paper at least 1 1/2 to 2 inches apart. Bake at 350 degrees for 12 minutes or until desired doneness. Allow to cool completely on a cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies. 

Cookie Dough Truffles

Unless you’ve been living under a rock (which sounds like a nice, quiet place to be sometimes), you are keenly aware that Christmas is 5 days away. And good news for me, I have officially figured out my dessert dilemma.

And it didn’t take a 20 mile bike ride to sort it out, either….

The decisive moment occurred when J informed me that we would be having a few extra guests on Christmas Eve. These are people from his office that have recently moved to Austin and will be alone for the holiday. And since my parents started their Christmas Eve tradition built on that same premise, it makes me very happy indeed to know that we will be sharing the joy of the season, as well as the copious amounts of food we have planned.

Ok, ok, you got me – it also means I can make the extra desserts :)


Chocolate Chip Cookie Dough Truffles  - adapted from the Cookie Dough Lover’s Cookbook

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tbs. milk
1/2 tsp vanilla
1 1/4 cups all purpose flour
1/2 cup mini chocolate chips ( I used the regular size)
chocolate candy coating

In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes). Mix in milk and vanilla. Add flour, and mix on low until combined, then stir in chocolate chips. Roll or scoop into 1-inch balls. Place rolled balls on a parchment lined baking sheet and chill for at least 15 minutes.

Melt candy coating following instructions on the package. Remove a couple of balls from the freezer at a time and insert a toothpick into the ball. Dip in candy coating and let any excess fall off back into the bowl.

Add small sprinkles on top and place on wax paper to set. If the chocolate pools at the bottom of the ball, dot the balls on the wax paper until most of it is pulled off the ball and then place it on a clean spot of the wax paper to set.

Refrigerate in an airtight container for up to a week.


My favorite Chocolate Biscotti

Christmas Eve is a week from today.

say what? Inhale….. and exhaaaaaale. 

However, I do believe that I am approximately 65% ready. Which, in my twisted math-skills world, means I am ahead of where I thought I would be at this time, but a bit behind of where I should be at this time.


Does that make sense?

Chocolate Biscotti – adapted from a Dacor Oven recipe

These biscotti are definitely meant to be dunked – they are very crisp and unless you want to risk a broken tooth, I recommend dipping them into either a glass of milk, or (my favorite) a steaming cappuccino.

  • 2 2/3 cups all purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 1/2 tsp baking soda
  • 1 1/2 tbs. instant espresso powder
  • 2/3 cup chocolate chips
  • 1 1/2 cups toasted pecans, chopped
  • 5 eggs
  • 1 1/2 tsp vanilla extract

Preheat oven to 350 degrees. Line two baking sheets with parchment and set aside.

In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, espresso powder, chocolate chips and pecans. In another bowl, whisk together the eggs and vanilla. Using an electric mixer, add the egg mixture to the flour mixture and beat until incorporated. Turn the mixture out onto a work surface and knead until it comes together. Divide the dough between the two baking sheets, and form each half into a log about 2 “ wide. Bake until firm to the touch, 30-35 minutes. Remove from the oven and allow to cool. Using a serrated knife, cut the logs on the diagonal into 3/4” thick slices. Arrange the biscotti back onto the baking sheets and return to the oven. Bake for another 15-20 minutes, or until crisp on both sides. Remove from oven and allow to cool completely.

Double Chocolate Cookie Cake

I have a bit of spectacular news to share today, news that means this holiday season will be the best ever.

I realize I said that last year, but this year really, really, really will be the best. 

The Queen Mother and Dad (aka Il Grande Formaggio) are coming to Texas for Christmas. Can y’all believe it?

I know, I know, I’ll stop now

But I’m so excited, because this is our first Christmas in Austin. And even though we’re not in our permanent home, I’m going to deck these halls and make it super festive. I’ve got my lists started, the decorations pulled, lights untangled, and extension cords everywhere.

Now if I can just keep Dyna from chewing the aforementioned extension cords, everything will come together perfectly.


Of course, if she bites down hard enough while they’re connected, maybe that will teach her not to do it.

This could be interesting to watch…

Double Chocolate Cookie Cake – adapted from Cookie Madness

The original recipe was written so that the dough was divided between two 9″ pans, and frosted with buttercream frosting. I made it in one pan, and left off the icing. I imagine (and I will test this theory) that this dough will make really good drop cookies, as well as the original cookie cake it was designed for.

  • 8 tbs. unsalted butter, softened
  • 3 tbs. unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1/2 teaspoon baking powder
  • 1 cup all-purpose flour
  • 1 cup extra dark chocolate chips

Preheat oven to 325 degrees F. Spray a 9-inch round cake pan with nonstick spray and set aside

In a mixing bowl, using low speed of an electric mixer, beat the butter and cocoa powder until well mixed. Gradually add both sugars, increasing speed to medium and scraping sides of bowl occasionally. Beat in the vanilla extract and egg. When well mixed, add the baking powder and flour, and mix on low speed until incorporated. Stir in the chocolate chips.

Spread the batter into the prepared pan, and bake cookies on center rack at 350 degrees for 20 -30 minutes or until set.

Let cool completely in pan. Cut into wedges and serve.

Our Favorite Chocolate Chip Biscotti

There’s a very old saying that I’m quite fond of which goes something like this…. “You get what you pay for”.

And it’s true.

There’s another, albeit less well-known (less well-known to anyone under the age of 21, I suppose) saying that I’ve become quite fond as well – and I think it was on Ina Garten’s cooking show that I first heard it – “Don’t cook with a wine you wouldn’t drink”.

And it’s true, too. 

Case in point (you knew this was going somewhere good..) last night I was preparing this recipe for Chicken Marsala, and against my better judgment, used a very, very inexpensive (read: CHEAP) bottle of Marsala wine.

** shudder **

In my defense, it was the only brand that Randall’s carried. The liquor store next door was closed, and the last thing I felt like doing last night was braving the traffic to trek over to HEB. If you are familiar with the congestion on 620N around rush hour, you know exactly what I’m talking about.

Moral of the story? Next time, plan ahead a bit better, or suck it up and face the traffic.


My consolation prize was two of these biscotti with the last of my (good) wine.

They were delicious :)

Chocolate Chip Biscotti – adapted from Williams Sonoma

  • 1/2 cup butter, at room temperature
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 tbs. instant espresso powder
  • 2 eggs
  • 2 cups all purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 cup semisweet chocolate chips

Preheat oven to 325 degrees. Line two baking sheets with parchment paper, and set aside.

Cream together butter, both sugars, and espresso powder until light and fluffy. Add eggs one at a time, until light and fluffy. Sift together dry ingredients and add to butter mixture. Mix until combined. Add chocolate chips.

Divide dough in half on baking sheets. Spread with spatula, forming logs about 3-4” wide and 3/4” thick. Bake until firm to the touch, about 25 minutes. Remove from the oven. Let cool for 5 minutes.

Transfer logs to cutting board and cut into 1/2” diagonal slices. Place each cookie on baking sheet, cut side down. Bake for 10 minutes, then turn over and bake another 10 minutes. Cool. Makes about 3 dozen.