TECHNIQUE FOR COOKIESToast nuts in 350 degree oven for about 10 minutes. Put nuts in towel, (see photo left) and "massage" nuts vigorously. The nuts will shed their papery skin.
These cookies are reminiscent of those gooey s'mores we all loved as kids. The whole wheat, brown sugar and touch of molasses give the cookies a graham cracker flavor.
Whole Wheat S'more Cookies are filled with chocolate chips, marshmallows and nuts. (I used peanuts rather than walnuts) Click here for the recipe.
note* The dough will be very stiff. I rolled the dough into small balls and flattened them slightly, giving them a more even, finished look than just dropping with spoons on the cookie sheet.
Bittersweet Chocolate Cookies are adapted from the The Babbo Cookbook and found on epicurious.com. These cookies are fudge-y and delicious. Make sure to use Dutch-process cocoa powder. This is necessary because of the type of leavening agent used in the recipe.
All of these cookies are simple to make, pack well for mailing, and stay fresh for about a week if stored in an airtight container.
Bake some chocolate love!