I’m more than a little obsessed with cookies. I rarely crave candy—when I want carbs, I want it to have flour and sugar and butter. I know, I know, you can’t stand what a health nut I am! Now is the time where I tell you what diet I’m on and how great it is. Well, if you must know, I’m on what could be called ‘The Inclusion Diet’, and like it’s moniker would suggest, it includes everything. These are the cookie version of my grandpa’s favorite Butterscotch Brownies that I blogged about a while ago and they are the new star item of my diet! If you want to join with me on this Eating Journey™, this is a good place to start.
Butterscotch Cookie Batter:
- 1/4 cup browned butter
- 2 1/4 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of salt
- 3/4 cup brown sugar
- 3/4 cup dark brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup butterscotch chips
Preheat oven to 375 degrees. Brown butter in small saucepan. Whisk the dry ingredients together; add eggs and vanilla to butter and whisk until combined. Mix butter mixture into dry ingredients until combined. Stir in butterscotch chips. Scoop onto prepared baking sheets. Bake for 8 minutes, let cool.
- 1/2 cup brown sugar
- pinch salt
- 1 1/2 tablespoons butter
- 1/8 cup milk
- 3/4 cup powdered sugar
Combine brown sugar and butter; bring to a boil stirring constantly. Add milk and boil slowly for 3 minutes. Whisk in powdered sugar until well-combined. Dip the top of the cooled cookies in frosting and place on parchment paper. Pro tip: if you happen to have these a day or two later, warm up in the microwave for 5 minutes so they are a little gooey again. You’re welcome!
Makes 24 cookies.
If your name is Caroline King, there’s a good chance you have a serious chocolate addiction. We won’t pretend we are the only ones “afflicted” with this “problem” so let’s just say that this is the latest in super rich, dense, chocolatey satisfaction. I can’t remember how I came across this recipe, but I’m so glad I did. It’s slightly adapted, but significantly delectable.
Chocolate Frosted Zucchini Bread
- 1 1/4 cups all purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup sugar
- 1 large egg plus 1 egg yolk
- 1/2 cup butter, melted and slightly cooled
- 1 tsp vanilla extract
- 2 cups grated zucchini (approximately two medium)
- 1 cup chocolate chips (I used half semi-sweet and half dark)
- 1/2 cup heavy cream
- 2 cups chocolate chips (I used half semi-sweet and half dark)
- Set oven to 350 degrees F.
- Lightly spray and line a 9×5 inch loaf pan with parchment, leaving the ends long so you can lift the cake out for slicing after it has baked.
- Whisk the dry ingredients together. Sift the cocoa powder to get rid of any clumps. Set aside.
- Whisk the sugar and eggs together until pale and smooth. Beat in the butter and vanilla, then fold in the zucchini.
- Blend the dry ingredients into the wet, in three stages, blending just until incorporated after each addition; careful to not over-beat.
- Fold in the chocolate chips and spread the batter into the prepared pan. Bake for 50-55 minutes, until a toothpick inserted near the center comes out clean.
- Cool completely on a rack before frosting.
- To make the ganache, heat the cream to a simmer, then pour over the chocolate chips. Let sit for 3 minutes, then stir until glossy and smooth. Refrigerate until cooled and spreadable, stirring every 10 minutes until desired thickness (for me, that was approximately 25 minutes).
- Once spreadable, frost the bread. The recipe makes a LOT of ganache, so I frosted the sides as well.