chocolate cookie recipe

These aren't regular cookies... they're lux lamington and cherry cookies, and we couldn't have asked for more.

Lamington cookies recipe

dark (70%) chocolate, chopped

unsalted butter, chopped

(50 grams) plain flour

(30 grams) desiccated coconut

tsp baking powder

brown sugar

eggs,

dried cherries, roughly chopped

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These German Chocolate Cookie Stacks are homemade German chocolate cookies and coconut pecan frosting layered into fun cookie stacks. They are delicious chocolate coconut cookies that everyone will love.

German Chocolate Cookie Stacks

butter, room temperature

sugar

oz german chocolate, melted

tsp vanilla extract

all purpose flour

tsp baking soda

cornstarch

evaporated milk

vanilla

butter, cubed

coconut

pecans

2. Cream butter, sugars and chocolate together for 3-4 minutes, until light and fluffy.

3. Add the egg and vanilla and beat until well combined.

4. Add the flour, baking soda and cornstarch and mix until smooth.

5. Scoop balls of about 1 tbsp of dough out onto a cookie sheet lined with a silicone baking mat, or parchment paper.

7. Remove from oven and allow to cool for about 3 minutes, then remove to cooling rack to finish cooling.

8. Once cooled, make the frosting. In a large saucepan, combine the egg yolks, milk and vanilla and whisk until well combined.

9. Add sugar and butter and cook on medium heat for 12-15 minutes, or until thickened (almost pudding-like) and golden brown, stirring constantly.

10. Remove from heat and add coconut and pecans. Mix well.

12. Using three cookies per stack, layer the cookies into stacks with the coconut pecan frosting. Each stack should have three layers of frosting. If the frosting is too thin, add more coconut until thickened. Refrigerate cookies until ready to serve.

Crispy minty chocolate cookies in a luscious minty chocolate coating: the homemade version of the wildly popular Girl Scout Cookie, Thin Mints! Best of all, these are vegan, gluten-free and sugar-free. If you've never heard of thin mints, make sure you give these a try - you won't regret it!

Healthy Thin Mints (Vegan + Gluten-Free)

almond flour

tbsp Dutch cacao

tbsp monk fruit sweetener

tbsp coconut oil

extract

salt -

chocolate

tsp coconut oil

In a mixing bowl, combine melted coconut oil and all other ingredients for the cookies thoroughly. You might find it easier to use your hands. The dough will appear crumbly but should stick together when pressed between your fingers.

Carefully press the dough into a ball, and place it on a piece of parchment paper. Cover it with another piece of parchment paper and flatten it slightly by pressing down with your hand. Roll it out with a rolling pin or a bottle until about 5mm / 0.2in thick.

Use a small cookie cutter to cut out the cookies. Transfer to a lined baking sheet (you can reuse one of the pieces of parchment paper from earlier). Be gentle as they're quite delicate and can break easily. If they do break, just press them back into the form of a dough, press and roll and cut again.

Bake for 15-20 minutes or until cookies are crispy. Watch them carefully towards the last few minutes to ensure they don't burn.

Take cookies out of the oven and transfer to a cooling rack. Be gentle as they're quite brittle at this stage but will harden up as they cool. Let cool completely before proceeding dipping in chocolate coating.

Prepare your chocolate coating. First, melt chocolate and coconut oil using a double boiler. Then stir in peppermint extract.

Dip a cookie into melted chocolate using a fork. Coat both sides and let excess drip off then transfer back to parchment paper. Repeat for all cookies.

Transfer cookies to freezer for chocolate to set. Once set, you can enjoy them straight out of the freezer or store them in an air-tight container and keep in freezer.

This dessert recipe demonstrates how to make your own Oreo-inspired cookies with rich, dark chocolate wafers and a creamy vanilla filling. These homemade treats combine crispy textures with a sweet, aromatic filling, perfect for any dessert lover.

Homemade Oreo Cookies Recipe

unsalted butter (softened to room temperature (about 68°F))

golden syrup corn syrup

baking soda

salt

coconut extract (optional)

all-purpose flour

cocoa powder

recipe of Homemade Vanilla Oreo Filling

In a stand mixer fitted with a paddle attachment, combine the butter, sugar, golden syrup, baking soda, salt, and coconut extract (if using). Start mixing at a low speed to moisten the ingredients, then increase to medium speed. Beat until the mixture is light and fluffy, which should take about 5 minutes. Pause halfway to scrape down the bowl and paddle.

Sift the flour and cocoa powder together in a separate bowl. Gradually add the dry ingredients to the butter mixture, mixing on low speed. Once combined, knead the dough briefly by hand to form a cohesive mass.

Divide the dough into two portions, shaping each into a flat disc. You can proceed immediately or wrap the discs in plastic wrap and refrigerate for up to 1 week. Before rolling, allow chilled dough to soften at room temperature for about 30 minutes.

Making the Dough:

Preheat the oven to 350°F, positioning the rack in the middle. Dust a clean surface with cocoa powder.

Roll out one portion of the dough into a 7-inch square, about ¼ inch thick. Sprinkle cocoa powder over both sides of the dough and continue rolling until the thickness is reduced to about ⅛ inch. Optionally, use an embossed rolling pin for a decorative design.

Use a 1½-inch fluted cutter to stamp out rounds, and carefully transfer them to a parchment-lined baking sheet, leaving about ¼ inch of space between each. Use an offset spatula to lift the dough as needed, brushing away excess cocoa powder.

Re-roll any scraps, cutting more rounds until all the dough is used. Extra scraps can be baked and crumbled for other uses, such as garnishes.

Bake the wafers for approximately 15 minutes, or until they are dry and firm. Cool them completely on the baking sheet before handling.

Shaping and Baking the Wafers:

Turn half of the cooled wafers upside down. Pipe or spoon about 1 tablespoon of the vanilla filling into the center of each inverted wafer.

Place another wafer on top of each filled cookie and gently twist to evenly distribute the filling. Let the cookies rest at room temperature for about 30 minutes to allow the filling to set.

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Lamington cookies recipe

German Chocolate Cookie Stacks

Healthy Thin Mints (Vegan + Gluten-...

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Top 4 chocolate cookie recipe recipes from across the web

The most viewed chocolate cookie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lamington cookies recipe

German Chocolate Cookie Stacks

Healthy Thin Mints (Vegan + Gluten-...

Homemade Oreo Cookies Recipe

The most viewed chocolate cookie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine