Grandma Sylvia’s Salt Butter Cookie

Another guest post! This time by my 12 year old daughter!  Well, I’m still blogging, but she made the recipe, so does that still count as a guest post??   Today’s recipe is from a cookbook America’s Best Lost Recipes; it has a splash of whiskey in this chocolate filled butter cookies (I know, 12 year old and whiskey don’t mix, but she wanted to bake these and didn’t see any harm in it).

salt butter cookies

Makes about 36 cookies:

2 egg yolks

1 teaspoon vanilla extract

1 teaspoon whiskey

1 cup (2 sticks) salted butter, room temperature

2/3 cup granulated sugar

2 1/4 cups all-purpose flour


1 ounce unsweetened chocolate

1/4 cup water

2 cups confectioners’ sugar

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a small bowl, whisk together the egg yolks, vanilla and whiskey and set aside.

In a mixing bowl, cream the butter and sugar together until fluffy. Beat in the yolk mixture. Add the flour and beat until incorporated. Shape the dough into 3/4-inch balls and place 1 inch apart on the cookie sheet. Bake until lightly browned around the edges, 10 to 12 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 1 hour.

When the cookies are cool, in a microwave-safe bowl or on the stovetop, heat the chocolate and water together, stirring occasionally, until completely smooth. Remove from heat. Stir in the confectioners’ sugar until smooth.

Spread 1 teaspoon of filling on one cookie and top with another cookie, pressing them together. Repeat with remaining cookies. Let the filling set until hardened, about 20 minutes, before serving.

Note:  Using a teaspoon to make balls seemed very effective (I think my daughter made little more than 72 cookies, which easily became 36 sandwiched cookies).  Also, we had a little difficulty with the filling being runny, but chilling the filling inside the refrigerator helped it to firm up.

My opinion:  First of all, I do have to say my daughter enjoyed baking these delicious morsels, but for goodness sake!  she talked and talked throughout this baking process!  Anyway, these cookies reminded me of the cross between French butter cookies and shortbread – I personally liked them without the filling, but my children liked the filling (go figure!).

Quinoa Cookies–Almond/Cherry & Coconut/Chocolate

I felt like baking some cookies today; the weather has truly turned into cool & crisp Fall weather.  I even had to close my bedroom window last night and bring out a thin comforter!  Some people may think it’s weird, but I love this type of weather.  I also love to see people dressed up in their Fall fashion, personally, I think Fall fashion surpasses any other seasonal fashion! 

Today’s recipe came from Bon Appetit – the original recipe called from almond & cranberry, however, I like cherries so that’s what I used.  I also made a second batch using coconut & chocolate. 

Coconut/Chocolate in the middle & Almond/Cherry surrounding coconut/chocolate.

Makes 2 dozen

For Almond/Cherry:

  • 1 1/2 cups white whole wheat flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup(1 stick) unsalted butter, room temperature
  • 1/4 cup sugar
  • 1/4 cup(packed) light brown sugar
  • 1/4 cup honey
  • 2large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup cooked quinoa, cooled (the measurement is 1 cup after the quinoa has been cooked)
  • 1 cup old-fashioned oats
  • 1 cup dried cherries
  • 1/2 cup slivered unsalted almonds

  • Preheat oven to 375°. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking powder, and baking soda in a medium bowl. Using an electric mixer, beat butter, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes. Add eggs and extracts; beat until pale and fluffy, about 2 minutes. Beat in flour mixture, 1/2 cup at a time. Stir in quinoa, oats, cherries, and almonds. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1” apart.

  • Bake cookies until golden, 12–15 minutes. Transfer cookies to a wire rack and let cool. DO AHEAD: Store cooled cookies airtight at room temperature for 1 day, or freeze for up to 1 month.

For Coconut/Chocolate:  All the ingredients are the same except you do not add the almond extract, and instead of cherries & almonds, add 1 cup chocolate chips & 3/4 cup desiccated unsweetened coconut.  Follow the same instruction. 

I love quinoa!!
Almond/Cherry on the left & Coconut/Chocolate on the right.

My opinion: Yum yum yummy!!  I baked a minute or 2 longer and the cookies were cakey in the middle.  If you like crispier cookies either make the cookies smaller or bake them for a little longer.  Not overly sweet, but you taste wonderful ingredients of almond/cherry or coconut/chocolate in tasteful harmony (did I sound too corny here??)!!  I’m sure eating too many of these will not help my waistline, but makes me feel good knowing I’m eating oats & quinoa!!

Oreo Stuffed Chocolate Chip Cookies

Oh my gosh, can I be honest with you? I don’t even like Oreos (I know, shoot me, but I never liked the chocolate cookie wafers getting stuck in between my teeth).  What possessed me to bake these cookies?!  My daughter asked me if I can bake something for her Literature class celebration (aka party).  I was going to bake Chocolate Chip Cheesecake Bars, because these were a huge hit last time I baked and sent to the school.

 However, I stumbled across this Oreo Stuffed Chocolate Chip Cookies here and my jaw dropped.  I couldn’t believe anyone will eat these, because they looked like pure sin to me!!  My daughter looked at it and said she wanted these for her party; well, can’t be that bad right?? 


I have this aversion to hydrogenated oil and other stuff, so I went to my organic market and bought their version of “Oreo” cookies:

Makes about 24:

• 1 cup shortening (I used vegetable shortening from my organic store)
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tablespoon vanilla extract
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup semi-sweet chocolate chips
• 1 package Double Stuff Oreo cookies

Preheat oven to 350 degrees.
In a large bowl, cream shortening, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla.
In medium bowl mix the flour, salt, and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.
With a cookie scoop, form balls with the dough. Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough.
Place onto parchment or silpat lined baking sheets and bake cookies for approximately 13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.


My opinion:  My cookies came out to be about 2 to 2-1/2 inches in diameter.  These are pretty rich (duh!)… I also chilled the cookie dough in the refrigerator for about 30 minutes.  You can also substitute with other cookies, I’m thinking minty cookies will probably go well in this recipe.    If you have sweet tooth you would want to swim in these, but I highly discourage you doing that.  My children were in heaven when we taste tested these.  I decided to cut the cookies into halves and send these to my daughter’s school.  I don’t want to be responsible for making other children overweight.

Chocolate Chip Cheesecake Bars

I have been plagued with Bake Sales this school year…  If not Bake Sales, then it’s various class celebrations (which happens after completing  huge projects), or just plain baking for different school or kids related events.  I feel like it’s a test to see how much they (meaning my kids) can squeeze out from me (every ounce of life that is). 

Anyway, for the most recent baking request, I made these rich Chocolate Chip Cheesecake Bars.  I wanted something different other than brownies or chocolate chip cookies brought in by others, so I started to look for traditional sweets with a little twist.  I found this wonderful recipe here!  It gives you the recipe from scratch and the short cut (using refrigerated cookie dough), but really, it’s not difficult making chocolate chip cookie dough.   You can use your favorite chocolate cookie dough recipe, but this came out really crisp, and I’m pretty sure that’s the result of adding quite a lot of butter!!  Seriously though, I don’t feel guilty adding a lot of butter, because you only eat a tiny piece (well, that is if you can use self restraint…). 


Chocolate chip cookie layer:

1/2 cup unsalted butter
1/2 cup butter flavored vegetable shortening (I just used butter)
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoon  vanilla extract
3/4 teaspoon  salt
1 Tablespoon cider vinegar
1 large egg
1 teaspoon  baking soda
2 cups all-purpose flour
2 cups semisweet chocolate chips

Cheesecake layer:

1 package (8 ounce) cream cheese, at room temp
1/2 cup sugar
1 egg
1/2 teaspoon  vanilla extract

In a large mixing bowl, cream together the butter, shortening, sugars, vanilla, salt and vinegar. Beat in the egg, then the baking soda and flour. Stir in the chocolate chips. Divide the dough into two equal portions and set aside. In a medium mixing bowl cream the cream cheese with the sugar until thoroughly combined. Beat in the egg and vanilla.

In a 9×13 pan, spread 1/2 of the cookie dough mixture evenly across the bottom. Dollops of dough will work and then I used a spatula sprayed with cooking spray to help aid with spreading. Spread the cream cheese mixture on the top of the cookie dough. With the remaining cookie dough, flatten chunks of dough between your hands into discs, and then place on top of the cream cheese mixture. (The dough discs don’t have to touch, just place them near each other so they cover the surface as well as possible.)

Bake at 350 for 35-45 minutes, or until the top is brown and cooked through. Cool completely and store in the refrigerator.

My opinion: Sin, Sin, Sin!!!!   Wonderfully forbidden marriage between chocolate chip cookie and cheesecake!!  I purposefully cut these bars as small as I can so I don’t sin deeper.  A huge huge hit at my kids school.  The teachers wanted to keep these morsels for themselves! 

Christmas Cookies Part 3–Toasted Almond Butter Thins

I am at the finishing line!!! Hooray!!  I do have to say it was all worth it.  After packing the cookies into gift boxes I gave some cookies to my children, and they said, “Mom, this tastes of love” – oh my gosh, I don’t care if they were bluffing or being cheesy, I’ll bake again! well, maybe not right away. 

The last cookie recipe is  Toasted Almond Butter Thins from Fine Cooking.  This is light, crispy and buttery good!  Even though this called for almonds, I’m thinking you can substitute with any nuts, I’m thinking pistachio for next time. 


Yields about 12 dozen:

9 oz. (2-1/4 cups) slivered almonds, toasted
4-1/2 oz. (1-1/4 cups) cake flour
4-1/2 oz. (1 cup) all-purpose flour
8 oz. (16 Tbs.) unsalted butter, softened at room temperature
3/4 tsp. table salt
10 oz. (2-2/3 cups) confectioners’ sugar
1 large egg, at room temperature

Blend the almonds and both flours; set aside. With the paddle of an electric mixer (or regular beaters), cream the butter on medium speed until soft and creamy but not melted. Add the salt and confectioners’ sugar; mix on medium-low speed until thoroughly combined, about 5 minutes, scraping the bowl as needed. Reduce the speed to low and add the egg; mix until blended. Add the flour mixture; as soon as the dough comes together, stop the mixer. Scrape the dough onto a large sheet of plastic wrap. Using the wrap to help shape and protect the dough, gently press it into a rectangle that’s about 4-1/2 x 8 inches and about 1-1/2 inches thick. Wrap in plastic and refrigerate until dough is firm enough to slice, at least 3 hours.

Heat the oven to 400°F. Line a baking sheet with parchment. Unwrap the dough, trim the edges, and slice it into three 1-1/2-inch-square logs. Slice each log into square cookies between 1/8 and 1/4 inch thick. Lay the squares 1/2 inch apart on the baking sheet.
Bake until lightly browned around the edges, about 8 minutes, rotating the sheet halfway through. Cool on the baking sheet until cool enough to handle (about 10 minutes) and then transfer the cookies to a rack.

So, this year’s Christmas Cookies are:
Basler Brunsli
Magical Mint Kiss Cookies & Drömkakor
Coconut Cookies & Santa’s Whiskers

Getting ready to pack them in gift boxes!



Happy Baking everyone!!

Christmas Cookies Part 2–Coconut Cookies & Santa’s Whiskers

Continuing with our mad cookie baking day!  My house is perpetually smelling like a bakery now – in a way it’s really nice, but also I’m wondering how much pounds I will be gaining after this holiday season.  I haven’t been binging on any of the cookies I have baked, but I do have to taste test… sigh…

Anyway, today’s cookies are Coconut Cookies (from Saveur) and Santa’s Whiskers (from Epicurious).

Coconut Cookies:  Makes about 24 cookies

2 cups sweetened coconut flakes
1/2 cup sugar
1 tbsp. flour
4 tbsp. melted butter
2 egg yolks
1 whole egg

Moisten your hands with water to aid in forming the balls. Preheat oven to 350°. Mix coconut flakes, sugar, flour, melted butter, egg yolks, and whole egg in a medium mixing bowl until ingredients hold together. Roll dough into walnut-size balls and bake on parchment-lined baking sheets until golden on top, about 15 minutes.

My opinion: These taste like macaroons!!  A really easy recipe!!  If you love coconuts you have to make this!!

Santa’s Whiskers: Makes about 5 dozen cookies


  • 3/4 cup (6 ounces) flaked sweetened coconut
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 2 tablespoons whole milk
  • 1 teaspoon pure vanilla or rum extract
  • 2 1/2 cups all-purpose flour
  • 3 ounces red candied cherries, coarsely chopped
  • 3 ounces green candied cherries, coarsely chopped
  • 1/2 cup (4 ounces) coarsely chopped pecans

**I omitted pecans

Arrange two approximately 12- by 12-inch square pieces of wax paper on a work surface and spread half the flaked coconut in the middle of each.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes.
Add the milk and vanilla or rum extract and beat until fully incorporated. With the mixer on low, add the flour in 3 batches, followed by the red and green cherries and the pecans, and stir until just combined, about 2 minutes.

Divide the dough in half and form each half into a 10-inch-long log, about 1 1/2 inches in diameter. Transfer each log to a sheet of wax paper and roll to coat them in the coconut. Once the logs are completely covered in coconut, roll the wax paper around each log, cover in plastic wrap, and chill for at least 1 hour and up to 24 hours.

Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 375°F.
Slice each log crosswise into 1/4-inch-thick cookies and arrange on baking sheets, leaving about 1 inch between cookies.
Bake, switching the baking sheets between the upper and lower racks about halfway through baking, until light golden brown, about 12 minutes. Cool the cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets.

DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.

My opinionReally really yummy!!  It’s a tamer version of butter cookie with candied cherries (which aren’t sweet in this cookie) and nice texture and taste of coconut!

Christmas Cookies Part 1–Magical Mint Kiss Cookies & Drömkakor (Swedish Dream Cookies)

There is a good reason why I’m not in a bakery or restaurant business;  I was not meant to cook and bake in a rush – being in a kitchen is supposed to be therapeutic for me where I can nourish and nurture my suppressed creative side.  Oh well, can’t have my way all the time.  Like many of you I am in this holiday rush to get my cookies baked and sort out the gifts, etc, etc. 

Here, I have included two wonderful cookies I baked today.  In fact I also baked Pfeffernüsse (check here for the recipe), but since I posted that already I will not repeat myself.  There is also Basler Brunsli which is a very traditional Swiss Christmas cookie recipe. 

Magical Mint Kiss Cookies:  makes about 48


1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup good quality baking cocoa
about 48 Hershey’s Chocolate Mint Kisses, unwrapped
Powdered Sugar

Heat oven to 350F.  Beat butter, sugar, and vanilla in a large bowl until creamy.  Stir together flour and cocoa; gradually add to butter mixture, beating until blended. 

Mold scant tablespoon dough around each Kisses, covering completely.  Shape into balls.  Place on ungreased cookie sheet. 
(Here in the states, you can oftentimes find these Mint Kisses around holiday season.  If you cannot find these you can substitute with any mint chocolates). 


Bake 8-10 minutes or until set.  Cool about 1 minute; remove from cookie sheet to wire rack.  Cool completely and roll in powdered sugar. 


We’ve been making this cookie for many years.  I can say this is one of my children’s favorite cookies.  It’s simple to make and tastes really good.  In the past, I have tried with other Kisses, but I think the Mint Kisses tastes the best.

Drömkakor (Swedish Dream Cookies):  Makes 45-50 cookies


1-2/3 cups flour
1 teaspoon baking soda
8 Tablespoons (1 stick) unsalted butter, softened
1-1/4 cups sugar
1 Tablespoon vanilla sugar
1/3 cup corn oil

Heat oven to 300°. In a small bowl, whisk together flour and baking soda; set aside. In a large bowl and using a handheld mixer on medium speed, beat butter and sugars until pale and fluffy, 1–2 minutes. Add oil and mix until smooth. Add dry ingredients and stir until just combined.  (At this point you will wonder if you had made a mistake with the instruction, because the dough will feel very dry and crumbly.  DON’T WORRY!  you are on the right path!)

2. Using a tablespoon-size measuring spoon, divide dough into about 40 portions. Using your hands, shape dough portions into balls. Place dough balls 2″ apart on baking sheets lined with parchment paper. Bake 1 sheet at a time until cookies crack on top and are just set, 25–30 minutes. Transfer to a wire rack and let cool before serving.

This recipe came from Saveur.  We really LOVE this cookie!  It’s a lighter version of shortbread, but once you bite into it and chew the cookie starts to melt in your mouth!  Really really yummy!! 

Basler Brunsli (Chocolate-Almond Spice Cookies)

Specialty cookie from northern Switzerland, these cookies are very addictive.  It’s sweet (like most cookies), crisp and chewy at the same time, and a great flavor combination of ground almond, chocolate and spices!!   You have to love this recipe with short ingredient list and relative ease (although, you do need to air dry these cookies for 3 hours!! which is a must!!).   The recipe came from Saveur’s December 2010 issue.


Yields anywhere from 2 dozen to 4 dozen cookies, depending on the size of your cookie cutter:

8 oz. whole blanched almonds
1 1/2 cups sugar, plus more for rolling
6 oz. semisweet chocolate, finely chopped
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
2 egg whites, lightly beaten

Finely grind almonds and sugar in a food processor. Add chocolate; pulse until finely ground. Add cinnamon, cloves, and egg whites; pulse to make a dough.

Sprinkle a large piece of parchment paper with sugar; transfer dough to paper. Lay another piece of paper over dough; roll dough to 1/8″ thickness. Cut out cookies with star-shaped cutters; transfer to parchment paper—lined baking sheets, spacing cookies 1″ apart. Reroll scraps and repeat.
Let dough dry for 3 hours. Heat oven to 300°. Bake until cookies are slightly puffed, 12–15 minutes. Let cool.


**It is absolutely important to dry this for full 3 hours.  If you don’t, the base of the cookies will spread out when you bake them.  Someone suggested freezing them for an hour, but if you have limited freezer space, plan ahead –  let the cookies dry for 3 hours while you do something else. 

I really felt like someone had to tie my wrists together behind my back and duct tape my mouth.  This is very addictive!!!  It’s so good, but I have to remind myself : eat in moderation!!


Christmas is my favorite holiday, however, with all the commercialization (sales everywhere, and twisting my brain about Christmas gifts to family members), I easily lose focus.  Well, our house is all decked with Christmas tree and decorations we are gearing into Christmas countdowns! 

When I posted my  Panettone yesterday, that was my official start of Christmas baking.  However, due to my nervousness regarding how my first Panettone turns out I don’t think I fully enjoyed it.  I intend to bake another one and enjoy it then! 

Today, I made my pfeffernüsse.  I’ve made this few times in the past with much success.  Pfeffernüsse (plural) are German spice cookies; aside from typical holiday spices we put in black/white pepper which gives this cookie a very warm, mild and spicy taste.  Scandinavian countries have their own versions of similar spice cookies, but I will not even attempt to spell their names here.  My late in-laws have gone to Germany many times and my late father-in-law have enjoyed these cookies when I baked in the past.  This recipe comes from Saveur from their 2006 issue!!  Pfeffernüsse I made are brushed with rum sugar glaze and decorated with candied lemon peels, however, others like to dust these delicacies in powdered sugar.  Whatever fancies your taste, these are great Christmas “cookies”. 


1⁄2 cup honey
1⁄3 cup unsulfured molasses
2 tbsp. butter
2 eggs, at room temperature
2 cups whole wheat pastry flour
1⁄2 cup candied lemon peel, finely chopped
1⁄3 cup almonds, finely ground
3⁄4 tsp. freshly ground cinnamon
3⁄4 tsp. freshly ground black pepper
3⁄4 tsp. freshly ground cloves
3⁄4 tsp. freshly ground cardamom
1⁄2 tsp. baking powder
2 tbsp. vegetable oil
1 cup confectioners’ sugar, sifted
1–2 tbsp. light rum     

**Please keep in mind the dough has to rest in the refrigerator for 8 hours or overnight, so prepare in advance!

1. Put honey, molasses, and butter into a small pot and cook over medium-low heat, stirring constantly, until hot, 2–3 minutes. Remove from heat and let cool. Add eggs and whisk to combine. Put flour, half the lemon peel, almonds, cinnamon, pepper, cloves, cardamom, and baking powder into a large bowl and stir to combine. Add honey mixture and beat with a wooden spoon until well combined, to form a dough. Cover surface of dough with plastic wrap and refrigerate for 8 hours or overnight.

2. Preheat oven to 350°. Line 2 baking sheets with parchment paper and set aside. Lightly oil your palms with some of the oil. Form dough into 36 balls, each about 1″ wide (the dough will be very sticky, so keep your hands lightly oiled while working). Divide dough balls between baking sheets, keeping them spaced 1″ apart.
Bake until slightly cracked on top and just firm to the touch, about 15 minutes. Transfer cookies to a wire rack and let cool slightly.

3. Meanwhile, whisk together confectioners’ sugar, rum, and 5 tsp. hot water to make a smooth glaze. While cookies are still warm, use a pastry brush to coat each one with a layer of glaze. While the surfaces of the cookies are still moist with glaze, garnish each top with pieces of the remaining lemon peel.
Set cookies aside to let cool completely. Eat right away or store in an airtight container, layered between sheets of waxed paper, for up to one week.


My opinion:  Truly tastes like Christmas! When you bite into it, you taste  cinnamon, cloves and ginger first, then the rum sugar mixed with lemon, and finally you taste the slight black pepper! 

Great homemade gifts and cookie swap recipe!!  We keep on going back to the cookie container and popping these into our mouths!!  Dangerous!!

Giant Chocolate Chip Cookie Cake

I’m a huge sucker for my little nephew. We have back to back birthdays in late October to early November, so we had a birthday bash just yesterday for my nephew, my oldest daughter and my cousin.  Naturally, I asked my little nephew what kind of a birthday cake he wanted.  He wasn’t sure, but he said he really liked chocolate chip cookies.  Hmmmm,  after looking through my cake recipes nothing spoke to me.  Then I started to look for chocolate cookie recipes online and found this glorious recipe from Emeril Lagasse.  I’m not a true cookie person, but hey, anything for my little nephew!  The original recipe called for 2 sticks of butter, but I reduced to 1-1/2 sticks; I omitted all nuts (because my daughter is allergic to nuts) and bypassed on the garnish (trust me, with sugar, butter and 2 types of chocolate chips this cake is sweet and rich enough!). 

(really happy with the moist cookie/cake texture, and the edges were crispy too)
(kind of dark, but you see the cookie cake with candles and 3 of my beloved beautiful birthday people)

  • 1-1/2 sticks (3/4 cup; 172 gr)  unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups bittersweet chocolate chips
  • 3/4 cup white chocolate chips
  • 1/2 cup chopped macadamia nuts
  • 1/2 cup chopped toasted walnuts
  • Confectioners’ sugar, for garnish
  • Sweetened cocoa, for garnish
  • Sweetened whipped cream, accompaniment


Preheat the oven to 375 degrees F. Line a 14-inch, light colored, round pizza pan with parchment paper and grease the parchment paper.
In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.
In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the dark and white chips and the nuts. Spread across the bottom of the prepared pan – I used a regular pizza pan (make sure to leave 1-2 inches around to give room for expansion)


and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.


To serve, sift confectioners’ sugar and sweetened cocoa over the top, and cut into wedges. Serve sweetened whipped cream on the side.

My opinion: Like I said, this cookie is sweet and rich, definitely a special treat.  My cousin said, “oh my gosh, this tastes like it’s store bought! it tastes soooooo good”  then my other daughter said, “noooo, it tastes better than store bought!”   Even though the butter was reduced in this recipe, I made sure to use high quality chocolate chips (for both semi-sweet and white), seriously, it makes a difference. 

It was soft and moist towards the center and more crisp on the outer edge (just like cookies!).  My husband also took some into his work and shared with co-workers and apparently they ate it all up!  If you love cookie, or if you have children’s birthday coming up, this is a great “cake”!  My nephew had a big grin on his face as he ate this.  I’m so happy.   Even though I didn’t decorate, you can do all sorts of decoration on this cake.  Be creative, go wild!!