- butter
- rolled oats
- semi-sweet chocolate chips
- chopped walnuts
- sugar
- butter
- milk
- eggs
- flour
- salt
- baking soda
- baking powder
- vanilla
- Stonewall Kitchen Creamy Peanut Butter or Stonewall Kitchen Crunchy Peanut Butter
- granulated sugar
- brown sugar
- vanilla
- flour
- baking soda
- salt
- Stonewall Kitchen Strawberry Jam
- Stonewall Kitchen Chunky Peanut Butter
- brown sugar
- granulated sugar
- pure vanilla
- flour
- baking soda
- salt
- flour
- cocoa powder
- baking powder
- baking soda
- chopped toasted almonds
- chocolate chips
- maple syrup
- vanilla
- canola oil
- almond extract
- colored or granulated sugar
- flour
- vanilla
- BAKER'S Unsweetened Baking Chocolate
- BAKER'S Semi-Sweet Baking Chocolate
Natural cocoa powder will work in this recipe, but we found that Dutch-processed yields the best chocolate flavor. Espresso powder provides complexity, but instant coffee can be substituted in a pinch. The dough can be wrapped tightly in plastic wrap and stored in the refrigerator for up to three days or in the freezer for up to two weeks. Defrost frozen dough in the refrigerator overnight, then let stand at room temperature until firm yet malleable, about 30 minutes. The cookies are refined enough to serve plain, but a dusting of sifted confectioners’ sugar or chocolate glaze is a nice touch. Baked cookies can be stored in an airtight container at room temperature for up to three days but should be dusted with sugar or glazed the day they are served.
- sliced almonds
- ground cinnamon
- cayenne pepper
- espresso powder
- table salt
- large egg yolks
- vanilla extract
- Optional Bittersweet Chocolate Glaze
- bittersweet chocolate
- unsalted butter
- corn syrup
- vanilla extract
- egg yolk
- Irish cream liqueur
- sugar
- vegetable oil
- baking powder
- vanilla
- salt
- eggs
- all-purpose flour
- Additional sugar