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Mocha Sugar Cookies
These sugar cookies have a deep mocha flavor.
Makes about 45 cookies
3
cups (750 ml) unbleached, all-purpose flour
2
tablespoons (30 ml) unsweetened cocoa
powder
1½
teaspoons (7 ml) baking powder
¾
teaspoon (4 ml) kosher salt
½
teaspoon (2 ml) baking soda
2
tablespoons (30 ml) milk (may use low-fat)
2
tablespoons (30 ml) instant espresso
powder
2
tablespoons (30 ml) pure vanilla extract
24
tablespoons (360 ml or 3 sticks) unsalted
butter, cut into ½-inch (1.25 cm) pieces
and at room temperature
1½
cups (375 ml) granulated sugar, divided
1
large egg
1
large egg yolk
½
cup (125 ml) coarse sugar for rolling
(granulated sugar may be substituted)
Preheat oven to 350°F (176°C). Line two
baking sheets with parchment paper; reserve.
Put the flour, cocoa, baking powder, salt and
baking soda into a small mixing bowl. Whisk to
combine; reserve. Put the milk, espresso
powder and vanilla extract into another small
bowl. Stir to combine; reserve.
Put the butter and sugar into the Cuisinart
®
mixing bowl. Attach the flat mixing paddle and
mix on Speed 2 to soften, then increase to
Speed 5 and cream until very light and fluffy,
about 3 to 5 minutes. Scrape down the entire
bowl as necessary.
Decrease speed to 3 and add the egg and
yolk, one at a time, allowing each to fully
incorporate before adding the next. Add the
milk mixture and mix until fully incorporated.
Scrape down the entire bowl as necessary.
Decrease speed to 2. Add the reserved dry
ingredients and mix until just combined.
Using a small cookie scoop (about 1½
tablespoons or a #40 ice cream scoop), scoop
out the cookie dough and roll each cookie in
the coarse sugar. Place rolled cookies on
prepared baking sheets, about 1 inch apart.
Bake in the preheated oven until just set, about
12 minutes. Remove from oven and cool in
pan; transfer to a wire rack to cool completely.
Nutritional analysis per cookie:
Calories 119 (46% from fat) • carb. 15g • pro. 1g
• fat 6g • sat. fat 4g • chol. 25mg • sod. 67mg
• calc. 5mg • fiber 0g
Black & White Cookies
These irresistible cookies are sure to be your new
favorite, a step up from the standard diner version.
Makes about 45 cookies
Cookies:
1½
cups (375 ml) unbleached, all-purpose flour
1½
cups (375 ml) cake flour, not self-rising
1
teaspoon (5 ml) baking soda
1
teaspoon (5 ml) kosher salt
½
teaspoon (2 ml) lemon zest
1
cup (250 ml) buttermilk
1
teaspoon (5 ml) pure vanilla extract
12
tablespoons (180 ml or 1½ sticks)
unsalted butter, melted and cooled to
room temperature
1
1
/
3
cups (325 ml) granulated sugar
2
large eggs
Icing:
3
cups (750 ml) confectioners’ sugar, sifted
3
tablespoons (45 ml) light corn syrup,
divided
¾
teaspoon (4 ml) pure vanilla extract
¼
cup (60 ml) water, plus additional table-
spoons if necessary, divided
4
ounces (155 g) bittersweet chocolate,
chopped, melted and cooled to room
temperature
In a small bowl, combine the flours, baking
soda, salt and zest; reserve. In a measuring
cup, combine the buttermilk and vanilla
extract; reserve.
Put the butter into the Cuisinart
®
mixing bowl.
Attach the flat mixing paddle and mix on
Speed 5 until creamy, about 1 minute. With
the mixer running on Speed 3, gradually add
the sugar. Increase to Speed 8 and mix until
light, about 2 minutes. Scrape the entire bowl
well. With the mixer running on Speed 3, add
the eggs, one at a time. Mix until fully
incorporated, about 2 minutes. Scrape the
bowl well.
Reduce to Speed 1 and add
1
/
3
of the dry
ingredients. Once almost fully combined, add
half of the buttermilk mixture. Repeat with the
dry and wet ingredients, scraping the entire
bowl as necessary. End with the final third of
the dry. Chill dough for at least one hour.
When ready to bake, preheat oven to 350°F
(176°C). Line two baking sheets with
parchment paper; reserve.
Using a small cookie scoop (1½ tablespoons
or a #40 ice cream scoop), measure the chilled
dough and place on a cookie sheet, leaving
about 2 inches between each cookie. Bake
until edges of the cookies are lightly golden,
about 10 to 15 minutes.
While cookies are baking, make the icings. Put
the sifted confectioners’ sugar, 2 tablespoons
(30 ml) of the corn syrup, vanilla extract and
¼ cup (60 ml) water in the bowl of the
Cuisinart
®
mixer. Attach the chef’s whisk. Begin
mixing by slowly increasing to Speed 5 until
ingredients are smooth and incorporated.
Using a small offset spatula, ice half of each
cooled cookie.
Add cooled chocolate, 1 tablespoon (15 ml) of
corn syrup and 1 tablespoon (15 ml) of water
to remaining icing. Mix at Speed 5. If
necessary, add additional water 1 tablespoon
(15 ml) at a time until smooth and glossy.
Spread chocolate icing on the other half of
each cookie.
Allow cookies to set before serving.
Nutritional analysis per cookie:
Calories 157 (28% from fat) • carb. 27g • pro. 2g
• fat 5g • sat. fat 3g • chol. 20mg • sod. 105mg
• calc. 12mg • fiber 0g
Power Cookies
With no added sugar or salt, these gluten- and
dairy-free bites are practically guilt free.
Makes 28 cookies
1
medium banana, broken into 1-inch
pieces
2
tablespoons (30 ml) chia seeds
1
/
3
cup (75 ml) almond butter
1
teaspoon (5 ml) pure vanilla extract
2
cups (500 ml) rolled oats
½
cup (125 ml) chopped almonds
½
cup (125 ml) tart dried cherries
½
cup (125 ml) carob chips
Preheat oven to 350°F (176°C). Line two bak-
ing trays with parchment paper; reserve.
Put the banana pieces into the Cuisinart
®
mixing bowl. Attach the flat mixing paddle and
mix on Speed 2 to soften, about 20 seconds.
Increase speed to 6 and mix until completely
broken up, about 1 minute. Add chia seeds
and mix until incorporated, about 30 seconds.
Add the almond butter and vanilla extract and
mix until incorporated, about 30 seconds
Decrease speed to 2 and add oats in batches.
Mix until incorporated and add almonds, dried
cherries and carob chips in batches.
Using a small cookie scoop (1½ inches or a
#40 ice cream scoop), drop batter onto lined
baking trays. Gently press down with a fork to
flatten, re-forming if they break apart.
Bake until golden and slightly firm, 12 minutes.
Remove from oven and cool in pan; transfer to
a wire rack to cool completely.
Nutritional analysis per cookie:
Calories 93 (42% from fat) • carb. 12g • pro. 3g
• fat 5g • sat. fat 1g • chol. 0mg • sod. 4mg
• calc. 29mg • fiber 2g
Fudge Brownies
These rich, fudgy brownies are for
true chocolate lovers.
Makes 24 brownies
Nonstick cooking spray
16
tablespoons (240 ml or 2 sticks) unsalted
butter, cut into 1-inch (2.5 cm) pieces
6
ounces (170 g) unsweetened chocolate,
chopped
2
ounces (56 g) bittersweet chocolate,
chopped
1
tablespoon (15 ml) cocoa powder
4
large eggs
1
large egg yolk
2
cups (500 ml) granulated sugar
1
cup (250 ml) packed light brown sugar
2
teaspoons (10 ml) instant espresso powder
2
teaspoons (10 ml) pure vanilla extract
¾
cup (180 ml) unbleached, all-purpose flour
¼
cup (60 ml) cake flour, not self-rising
1
teaspoon (5 ml) kosher salt
