Chocolate-Dipped Pistachio Shortbread (Cheat)

Guys I’m dying and my mouth is in food heaven. This shortbread oh em geee.

  

I’ll probably regret eating 4 of these decadent shortbread cookies later on when I’m having roast duck for dinner, but I couldn’t help it! There is just layer upon layer of flavor and texture and I can’t stop eating them.

When these first came out of the oven, I had to will every atom in me not to grab the whole chunk of shortbread and eat it straight away. It smelled so amazing. Then, I had to torture myself with letting the damn thing cool (not before eating a few crumbs first, of course).

Of course, I couldn’t help but eat a cookie as I was dipping the others in chocolate. The shortbread itself was soo amaaziinnggg. It was perfectly buttery and flaky and left behind a gentle saltiness that made me swoon. Not to mention, the salt brought out the undeniable flavor of pistachio. The pistachio itself offered a delicate crunch that differed in texture from the shortbread. I was blown away.

Then, I ate the shortbread dipped in chocolate, and my world changed again. The chocolate paired so beautifully with the shortbread and the pistachio and the saltiness and it was so decadent and delicious and perfect and I honestly have no words. My babbling is a lame attempt at conveying to you exactly how foodgasm these shortbread cookies are.

You’d think, “it’s just shortbread”, but no, these are the ultimate shortbread. Better than any shortbread you’ve ever had before. I can guarantee.

By the way, in the unlikely event that you were wondering why I haven’t posted anything in a month – I’ve been busy stressing out about my final IB exams in May, so I haven’t really had the chance to bake much, not to mention take photos/edit photos/write posts. Anyways, after my exams end, hopefully I’ll find the time then to bake up a storm in my kitchen to make up for all the time lost. In the meantime, wish me luck and enjoy these shortbread cookies xx

Chocolate-Dipped Pistachio Shortbread

Ingredients

  • 1/2 cup (150g) unsalted butter, softened
  • 1/4 cup (50g) sugar
  • 1/8 cup (25g) light brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 cup (140g) flour
  • 1 tablespoon cornstarch
  • 1/2 cup (50g) finely chopped toasted pistachios
  • 100g dark chocolate, chopped
  • Pinch of sea salt

Method

  1. Preheat oven to 160 degrees Celsius
  2. Using a hand mixer or a stand mixer with a paddle attachment, beat the butter on high speed until smooth. Beat in both sugars until smooth.
  3. Gradually mix in the vanilla, salt, flour, and cornstarch until the mixture is fully combined and forms a crumbly dough
  4. Mix in 2/3 of the chopped pistachios
  5. Line an 8- or 9-inch cake pan with parchment paper and press the dough tightly into the pan
  6. Bake the shortbread for 30 minutes until lightly browned
  7. Allow to cool for 10 minutes before removing it from the cake pan. Cut the shortbread into wedges while it’s still warm. Allow the shortbread to cool completely before dipping into chocolate.
  8. Melt the chocolate in the microwave at 20-second intervals, stirring in between intervals until it’s completely melted
  9. Dip the shortbread into the chocolate and sprinkle with remaining pistachio and sea salt. Enjoy!
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Brown Butter Chocolate Chip Cookies (Cheat)

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I’ve always been a huge fan of anything involving brown butter. Remember this brown butter banana bread recipe? AKA my faavorite banana bread recipe of all time? Ever since I stumbled upon that recipe, I’ve just loved using brown butter in baked goods. It takes the flavour to a whole new level, building so much depth in the flavours and complexion. Plus, you can’t deny that it’s kinda fun to melt all that butter down and watch it foam and go brown.

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These brown butter chocolate chip cookies are just so heavenly. I made them for a bake sale and they sold out ridiculously quick! Almost every person who walked by inquired about the price of the cookies, and some of them even asked us to reserve cookies for them. One person said that he came by after seeing everyone else with the chocolate chip cookies. Not to mention, so many people came back to compliment me on how delicious the cookies were.

Needless to say, this is a recipe that I will be using for many bake sales to come. This one’s a keeper!

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I honestly don’t think these photos do the cookies justice. They’re suuper rich and gooey and full of chocolate and mocha chips, not to mention the nutty, caramel-y goodness of the brown butter! If that’s not a foodgasm, I don’t know what is.

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Brown Butter Chocolate Chip Cookies

Adapted from Ambitious Kitchen

Makes 24-26 cookies, depending on size

Ingredients

  • 2 1/4 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon of salt
  • 1 cup (230g) unsalted butter
  • 1 1/2 cups (345g) packed dark brown sugar
  • 1/4 cup (25g) granulated sugar
  • 1 large egg plus 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon plain greek yogurt
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup mocha chocolate chips

Method

  1. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. Make the brown butter by melting the butter in a saucepan over medium heat, whisking constantly. After a few minutes, the butter will begin to foam, darken to a brown color, and give off a nutty aroma. At this point, remove the saucepan from heat and transfer the brown butter into a bowl. Allow the butter to cool for 5-10 minutes, until cool to touch
  3. Using an electric mixer, beat the brown butter and sugars together until well combined
  4. Beat in the egg, egg yolk, vanilla extract, and greek yogurt until well combined
  5. Mix in the dry ingredients until just combined
  6. Fold in the chocolate chips
  7. Chill the dough for 2-3 hours in the fridge, or up to 12-24 hours*
  8. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  9. Allow the dough to thaw for about 20 minutes before rolling into balls and placing them on a baking sheet 2 inches apart
  10. Bake for 9-11 minutes or until the edges of the cookies turn golden brown. Allow to cool on the baking sheet for a few minutes

*Alternatively, freeze the cookie dough after you’ve rolled them into balls. When baking them, simply add a minute or two to baking time

 

 

Banana Chocolate Chip Oatmeal Cookies (Clean)

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Happy New Year, everyone! (yes, I know, it’s been like two weeks but still).

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I hope that you all had an amazing Christmas and New Year’s. I definitely did. I spent the first Christmas at home for as long as I can remember. It was full of good food and good times and was probably one of the best ones ever.

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Now, it’s back to school. To be fair, workload was alright in the first week back, but I’m also training for a swim meet, which requires waking up early sometimes and leaves me tired all the time. So, you could probably guess (and if you follow me on Instagram, you’d know) that I’ve been pretty lazy with breakfast and food in general these days. I’ve just grabbed a Squarebar and a couple bread rolls for breakfast, but also – these cookies!

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I’ve always had my doubts with making healthy cookies. Cookies are just so technical, but these turned out beautifully. They aren’t super sweet, so they make a perfect on-the-go snack. I’d definitely want to have a batch of these in my fridge at all times. They’re healthy and delicious and studded with chocolate and they’re perfect.

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These cookies are soft, but hold their shape very well. They’re also slightly chewy thanks to the added oats.

And of course, chocolate makes everything better, so there’s that…

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Banana Chocolate Chip Oatmeal Cookies

Adapted from Ambitious Kitchen

Ingredients

  • 1/3 cup melted coconut oil
  • 1/2 cup coconut sugar
  • 2 teaspoon vanilla extract
  • 1 large egg
  • 2 large overripe bananas, mashed
  • 1 1/4 cups white whole wheat flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 1/4 cups rolled oats
  • 2/3 cup chocolate chips

Method

  1. Preheat oven to 190 degrees Celsius or 375 degrees Fahrenheit
  2. In a medium bowl, whisk together flour, salt and baking soda
  3. In another bowl using an electric hand mixer, or in the bowl of an electric mixer, beat the coconut oil, coconut sugar, vanilla extract, and egg together until smooth
  4. Mix in the mashed banana
  5. Fold in flour mixture until just combined, before folding in the oats and chocolate chips
  6. Use a cookie scoop to drop dough onto prepared baking sheet, flattening them down slightly
  7. Bake for 10-13 minutes until edges are golden brown

Vegan Peanut Butter Blossoms (Clean)

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Christmas is only 4 days away! These past few days have been fully dedicated to Christmas prep, and I mean purely Christmas prep. Yesterday, I spent the entire morning putting up Christmas window stickers with my mom, spent the afternoon shopping for more gifts, and spent the night wrapping gifts. I’ve probably spent at least 5 hours wrapping gifts in the past few days, but it’s all worth it. Not to brag or anything, but those gifts are looking pretty damn good. I’d show you now, but I think I’ll save that for a separate Christmas post where I can show off how festive my house is at the moment.

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Pop quiz: Why did I choose to make peanut butter blossoms?

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Answer: Because Hershey’s kisses were on buy-one-get-one-free and I didn’t know what to do with all of them ^_^ (If anyone has suggestions, I’d be happy to hear them!)

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Let’s focus on these peanut butter blossoms. I do realise that the cookie-to-chocolate proportion is a little off, but hey – more chocolate is never a bad thing, right?

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These cookies are so easy to make and are perfect for sharing during Christmas! You could even wake up half an hour early on Christmas Eve to bake these cookies – they’re that quick! You just throw together a bunch of ingredients, bake them for just under 10 minutes, stick a Hershey’s kiss on top of each one and voila! Cookies!

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What I love about these is the perfect pairing of both textures and flavours. The cookie has the wonderful texture of a crunchy cookie, while the chocolate just melts in your mouth. In terms of flavour – peanut butter and chocolate is a classic flavour combo, and all classics exist for a reason – because they pair so damn well together!

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This may perhaps be my last post before Christmas, so I wish you all a Merry Christmas and I hope that you get to spend time with your loved ones, receive lots of gifts, and eat delicious food. I know I will 😉

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Vegan Peanut Butter Blossoms

Adapted from Amy’s Healthy Baking

Ingredients

  • 1 cup (120g) white whole wheat flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg white, room temperature or 3 tbsp aquafaba
  • 1 tablespoon (15mL) almond milk
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (64g) natural peanut butter
  • 1/2 cup (96g) coconut sugar
  • 15-20 dark chocolate kisses

Method

  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a small bowl, whisk together the flour, baking powder, and salt
  3. In a medium bowl, whisk together the aquafaba/egg white, almond milk, and vanilla extract
  4. Stir in the peanut butter until fully combined
  5. Stir in the coconut sugar
  6. Stir in the flour mixture (you may want to use your hands for this part) until a dough forms
  7. Roll the dough into 15-20 spheres and place onto a baking sheet lined with a parchment paper or a silicone baking sheet. Flatten each sphere until it’s larger than the base of the chocolate kisses
  8. Bake for 8-10 minutes. While the cookies bake, unwrap the chocolate kisses
  9. As soon as the cookies come out of the oven, press a chocolate kiss into the centre of each one*
  10. Allow the cookies to cool and the chocolate kiss to set before serving. Serve at room temperature

*If you don’t want the kisses to soften and have a truffle-like consistency at room temperature, place the cookies into the freezer immediately to prevent the kisses from warming up

Coconut Chocolate Chunk Cookies (Clean)

I think I found my new favorite cookie recipe.

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I pulled my first batch out of the oven and omg the chocolate was all melty and it looked so good. Seriously, this recipe is definitely not short of chocolate. I grabbed a cookie without letting it cool and gobbled it down. It was delicious. I did burn my fingers on the melted chocolate, but all was worth it. I knew this was a killer recipe. But then, after I had let the cookies cool for a bit, I went to grab another one and – would you believe it – this one was better than the first!! The chocolate doesn’t set very easily, as it’s been in such a high temperature, so the chocolate was still ooey and gooey, but the cookie itself had firmed up. The straight-out-of-the-oven cookie was still a little crumbly and had a very even texture throughout. The cookie I’d left to cool for about 10 minutes had a crispy exterior layer with a soft inside. I know it doesn’t sound like much, but it made it so much better.

Then? I had another cookie. Yeah, that’s like three cookies within 15 minutes. #noshame

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The next morning, I added two cookies onto my papaya smoothie bowl, and yet again the cookies awed my taste buds. Either they had gotten better or I was just really hungry – and I had just eaten half a large papaya, so I’m pretty sure they’d gotten better. I couldn’t stop myself. I ate another two. That’s four cookies within 15 minutes. Are you starting to see a pattern?

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The weird thing is, I’m not usually a fan of coconut in sweets. Macaroons? Bounty bars? Never liked them. Never even really liked coconut yogurt (then again, I only had that once). But undoubtedly, this cookie wouldn’t be the same if it weren’t for that coconut. It adds texture and flavor that is addicting and irresistible. Hence, why I’ve been eating about a dozen of these a day…

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By the way, you might notice some darker chunks of chocolate in these photos that don’t seem to have melted. In case you were wondering, for my first batch, I mixed in some chunks of chocolate date fudge, just as an experiment. It was fine, but it didn’t really make the recipe any better or anything, so I omitted it in the second batch.

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These photos do not do the cookies justice. You have to eat one to know how insanely and unexplainably delicious they are. Please make them now. They’re suuper easy to make too! One-bowl and you basically just dump all the ingredients together.

Coconut Chocolate Chunk Cookies

Adapted from Half Baked Harvest

Makes 20-30 cookies

Ingredients

  • 2 cups old fashioned oats
  • 2 cups white whole wheat flour
  • 1 1/4 cup coconut sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup melted coconut oil
  • 1/2 cup canola oil (or another 1/2 cup coconut oil)
  • 2 large eggs
  • 4 teaspoons vanilla extract
  • 2 tablespoons unsweetened coconut or almond milk
  • 2 cups dark chocolate chunks
  • 1 cup unsweetened shredded coconut*

*You can also use sweetened, depending on how sweet your chocolate is as well

Method

  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a large bowl, stir together all the ingredients except for the chocolate chunks and shredded coconut until well combined
  3. Stir in the chocolate chunks and shredded coconut
  4. Clump together a tablespoon or two of the dough into a ball (if it’s a little too crumbly, add another tablespoon of oil) and place it onto a lined baking sheet
  5. Repeat with the rest of the dough
  6. Bake for 8-10 minutes, until set and golden

Chocolate and Walnut Breakfast Cookies (Clean)

I usually try to keep things from being repetitive on this blog, and by that, I mean I never post two muffin recipes without at least 4 other types of recipes in between. Yeah….that’s changed. It’ll probably be a one-time thing, but nonetheless, I’m guilty.

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Two posts ago was the recipe for these AMAZING cranberry and dark chocolate oatmeal cookies. In that post, I told you guys that my new favorite go-to snack were cookies, and I still stand by that. I am literally eating one of these cookies as I type.

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These cookies have the classic chewy texture of any other oatmeal cookie, with a slightly crispy exterior, especially when you re-heat them in the oven. When heated, they get so aromatic thanks to the walnuts, and the chocolate chunks melt and go all gooey and you will find yourself eating more cookies than you planned, but that’s okay, cause they’re pretty damn good for you.

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Chocolate and Walnut Breakfast Cookies

Adapted from Half-Baked Harvest

Makes 25 cookies

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 1 1/2 cups old-fashioned oats
  • 2 tablespoons ground flaxseed
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 cup coconut oil
  • 2 tablespoons peanut butter or almond butter
  • 2 medium ripe bananas, mashed
  • 1 large egg
  • 3 tablespoons honey
  • 2 teaspoons vanilla extract
  • 1/2 cup dark chocolate chips or chunks
  • 1/2 cup chopped walnuts

Method

  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a mixing bowl, whisk together the flour, oats, flaxseed, baking soda, and salt
  3. In a microwave safe bowl, microwave the coconut oil and peanut butter together for 30 seconds, then whisk to combine. Add in the mashed bananas, egg, honey, and vanilla extract and whisk until combined
  4. Add the wet ingredients into the dry and stir until the dough comes together. Fold in the dark chocolate and walnuts until well combined
  5. Scoop out a heaped tablespoon of the cookie dough and roll into a ball. Place onto a greased or lined baking sheet and flatten into your desired shape. They will not spread while baking. Repeat this for all of the dough
  6. Bake for 10-12 minutes

Cranberry and Dark Chocolate Oatmeal Cookies (Clean)

Healthy oatmeal cookies are my life right now! My old go-to snack were healthy muffins, but now, cookies have undoubtedly taken first place (sorry, muffins, I still love you).

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Where do I start with these cookies?

They’re gluten-free, and aren’t insanely sweet like your average cookie, which means that you can eat two (or three!) without feeling sickly full. Nevertheless, they’ve definitely got that comforting oatmeal flavor, which pairs beautifully with the subtle, fruity flavor of cranberries and the undeniable richness of the dark chocolate chunks.

Gotta say – the dark chocolate chunks are probably my favorite part. Chocolate chunks in any recipe will be my favorite part.When it comes to chocoholics like me, it’s inevitable, and when I say chocoholic, I mean chocoholic. I can’t (okay, rarely) go a day without eating chocolate. I just indulged in a decent bunch of chocolate truffles, the ones with the crispy little pieces inside. They’re so good, and apparently each one is over 100kcal but that didn’t stop me from eating 5. You see where I’m going with this? If I ever decided to do a calorie-restricting diet (FYI: never happening), I’d insist that chocolate doesn’t count towards my daily calorie count. How could it? Chocolate is a joy in life that must not be denied.

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But moving on from the chocolate, these cookies are seriously the perfect snack. They’re filling, and satisfy your sweet tooth. I actually like to stick them into my nana ice creams, mostly because aesthetics, but I’m always incorporating these cookies into my nana ice creams and it’s become an obsession. I can’t get enough. I’ve been luxuriating in nana ice cream with cookies and the weather’s still hanging around the negatives. See? I’ve been willing to sacrifice my scarce warmth for the sake of nana ice cream with these amazing oatmeal cookies. I hope you’re convinced – these cookies are the s**t.

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Oh, and LEO WON AN OSCAARRR!

Fun fact: He’s a vegetarian

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One last side note – be gentle when chopping up cranberries. They do not go down without a fight. As I was chopping them up, I had to gently squish them with the knife. If I dared to get aggressive, they would too, shooting out streaks of deep red juice, leaving every object within a 2-meter radius (including me) covered in red dots. Lesson learned: cranberries like to die a slow, gentle death.

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(Update Mar 8. 2016:  I made another batch of those cranberry and dark chocolate oatmeal cookies three days ago, and now there’s only one left. They’re that good. That’s like, 5 cookies a day. I have no regrets.)

Cranberry and Dark Chocolate Oatmeal Cookies

Adapted from Amy’s Healthy Baking

Ingredients

  • 1 cup (100g) quick-cooking/instant oats (gluten-free, if necessary)
  • ¾ cup (90g) whole wheat or gluten-free flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons (28g) coconut oil, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120mL) maple syrup or honey
  • ½ cup (55g) cranberries, chopped*
  • 3 tablespoons (42g) chopped dark chocolate or chocolate chips
*You can also use frozen cranberries that have been thawed
Method
  1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt
  2. In a large bowl, whisk together the coconut oil, egg, vanilla extract, and maple syrup. Fold in the flour mixture until just combined, before folding in the cranberries and 2 tablespoons of the dark chocolate
  3. Chill the cookie dough in the fridge for at least 30 minutes. Preheat the oven to 325 degrees Fahrenheit or 160 degrees Celsius
  4. Place the cookie dough in 12-15 rounded scoops onto a baking sheet lined with parchment paper and flatten them into desired thickness and size. The cookies won’t spread much or change shape as they bake. Press on the remaining chocolate pieces on top and bake for 9-12 minutes
  5. Cool on baking sheet for 10 minutes before turning out onto a wire rack to cool completely. Store in an airtight container in the fridge for up to two weeks