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Category Archives: Chocolate


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Double Chocolate Peppermint Biscotti

2015 has been quite the year for us. I just finished my first year of grad school and I am transitioning to a new job that will allow me to be at home with Mike once again. While I have loved my work in Madison the last 2 1/2 years, being away from my husband during the week was more difficult than I had anticipated. I’m sad to be leaving a great job and my wonderful coworkers, but I am excited to see what opportunities my new position will bring.

Christmas is just a few days away, but the weather outside is more spring-like than winter. I’m not sure how I feel about the lack of snow. I’m trying to find ways to get into the Christmas spirit and this biscotti really hit the spot. The double chocolate base pairs perfectly with the white chocolate and candy canes. It’s sweet and crunchy and perfect with a mug of hot chocolate or some coffee.

Double Chocolate Peppermint Biscotti | doughseedough.net

I made my go-to Andes mint cookies for a cookie exchange last week, but I think that these biscotti will be my new holiday treat. So easy, so festive, and so good!

Double Chocolate Peppermint Biscotti | doughseedough.net

I want to wish you and your loved ones a very merry Christmas and a wonderful new year!

Double Chocolate Peppermint Biscotti

1 stick (8 tablespoons) unsalted butter, room temperature
3/4 cup + 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 3/4 cup + 2 tablespoons all-purpose flour
1/4 cup + 2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup semisweet chocolate chips
8 ounces white chocolate chips
3/4 cup crushed peppermint candies

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 1 – 2 minutes. Scrape down the sides and add eggs in, one at a time, until well combined. Scrape down the sides and add in the vanilla extract.
  3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.  Add the dry ingredients and semisweet chocolate chips into the butter mixture and mix on low speed until just combined.
  4. Lightly flour a work surface. Using a rubber spatula, scrape the dough onto the work surface (it will be very sticky) and lightly dust with flour. Using your hands, shape the dough into a ball and divide into two even pieces.
  5. Form the dough into a log by rolling it back and forth. Place the logs onto the prepared baking sheet and press the dough into a longer log that is about 2 inches wide and 3/4 inch high. Make sure to leave enough room between the logs to allow them to spread slightly during baking.
  6. Bake in preheated oven for 35 minutes. Allow to cool on the baking pan for a couple minutes, or until just cool enough to handle.
  7. Using a sharp knife, cut the logs diagonally into 3/4 inch slices. Turn the biscotti onto their side and bake for 10 more minutes to allow the biscotti to crisp up. Allow biscotti to cool for 5 minutes on the pan and move to a wire rack to cool completely .
  8. Once biscotti are cool, it’s time to decorate them. Line the baking pan with a clean sheet of parchment paper.
  9. Place white chocolate chips into a microwave-safe bowl and microwave for about 1 minute, stirring every 20 seconds, or until chocolate is melted and smooth.
  10. Dip one side of the biscotti into the melted chocolate, using the back of a spoon to make sure the biscotti is evenly covered. Sprinkle with crushed peppermint candy. Repeat with the remaining biscotti, re-heating the chocolate as needed.

recipe adapted from Once Upon a Chef

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Thick & Chewy M&M Cookies

Thick & Chewy M&M Cookies | doughseedough.net

I took today off work with the hopes of getting stuff done around the house. My garden is a jungle of weeds. I need to dust, vacuum, and do approximately 20 loads of laundry. Instead of doing anything productive, so far today I have made bourbon caramel apple cinnamon rolls, biked to Baskin Robbins for ice cream, and watched a shameful amount of Netflix. I decided to blog a bit so I could cross at least one thing off my “to do” list.

I’ve been meaning to share this cookie recipe with y’all for a while. I first made them in the winter, during my search for the perfect chocolate chip cookie. I tested several recipes, and decided that Cook’s Illustrated’s Thick and Chewy Chocolate Chip Cookies were the winner.

I’ve been making them 4 dozen at a time ever since with a variety of mix-ins – chocolate chips, M&Ms, nuts… basically whatever your heart desires. Mike told me that he prefers them with M&Ms, so I’ve been making them with just M&Ms ever since. The best part of this recipe? Unlike this awesome cookie recipe, it doesn’t require any overnight refrigeration. That means instant gratification. Enjoy them this holiday weekend with some red, white and blue M&Ms! Happy Independence Day, everyone!

Thick & Chewy M&M Cookies | doughseedough.net

Thick and Chewy M&M Cookies
slightly adapted from Cook’s Illustrated

2 1/8 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 large egg + 1 large egg yolk
2 teaspoons vanilla extract
2 cups of any combination of the following: chocolate chips, chocolate chunks, M&Ms, nuts

  1. Preheat oven to 325°F. Line two baking sheets with parchment paper and set aside.
  2. In a medium bowl, mix together flour, salt, and baking soda; set aside.
  3. In the bowl of a stand mixer, mix butter, brown sugar, and sugar until blended. Mix in egg, yolk, and vanilla. Add in dry ingredients until just combined. Stir in chocolate chips.
  4. To form the cookie: Scoop a heaping tablespoon of dough and form it into a ball. Using the fingertips of both hands, pull the ball into two equal halves. Rotate the halves ninety degrees so that the jagged edges are facing up. Gently press the halves together to form a single cookie dough ball, being careful not to smooth out the jagged surface. Place the dough 2 inches apart on the prepared cookie sheet.
  5. Bake cookies for 10 – 13 minutes, or until cookies are a light golden brown and the outer edges have started to harden. Let cookies cool for 5 minutes on a cookie sheet before transferring to a cooling rack to cool complete.

Thick & Chewy M&M Cookies | doughseedough.net


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Brownie Cake with Biscoff Frosting

Brownie Cake with Biscoff Frosting |doughseedough.net

I can’t really explain my obsession with Biscoff cookies. I love them so much that my sister hoards them from her travels and gives them to me. On her last trip back from the UK, she brought me a jar of Biscoff spread along with a handful of the cookies. The spread sat in my pantry for months; I didn’t know what to do with it. She threw some ideas at me – eat it with a spoon! on bread with Nutella! with a banana! – but none of them really sounded special enough to me. This was my first experience with Biscoff spread. I wanted everything to be perfect. After searching a bit, I found this recipe for a Biscoff Brownie Cake and I was sold.

Brownie Cake with Biscoff Frosting |doughseedough.net

I will admit that I ate a disgusting amount of frosting with a spoon. And I may have eaten a spoonful of the spread when I was making the frosting, too. Maybe.

Brownie Cake with Biscoff Frosting
slightly adapted from Bakers Royale

for the brownie:
12 tablespoons unsalted butter
6 ounces unsweetened chocolate, roughly chopped
2 1/4 cups granulated sugar
1/2 teaspoon salt
3 teaspoons vanilla extract
3 large eggs
1 1/2 cups all purpose flour
3 tablespoons cocoa powder

for the frosting:
1/2 cup butter, room temperature
1 cup Biscoff spread
1 1/2 cups powdered sugar, sifted
1 – 3 tablespoons milk

  1. Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper and butter parchment paper. Set aside.
  2. To make the brownie: Combine butter and chocolate in a large microwave-safe bowl. Heat in 30 second increments, stirring after each increment, until chocolate is melted and mixture is smooth. Set aside to cool slightly. Stir in sugar, salt, and vanilla until blended. Add in eggs, one at a time, stirring after each egg until well blended. Stir in flour and cocoa powder and mix until just combined. Scrape batter into prepared springform pan and smooth out the top with a spatula. Bake for 35 – 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  3. Set pan on a wire rack to cool. Run a knife around the edge of the brownie and release from the springform pan. Flip brownie onto a flat surface and peel off parchment paper. Turn brownie right-side up and allow to cool completely.
  4. To make the Biscoff frosting: Beat butter and Biscoff spread on medium speed until smooth. Add in powdered sugar and milk until mixture is smooth. Add more milk and/or powdered sugar to reach desired consistency.
  5. To assemble: Spread frosting on top of cake and smooth with an offset spatula. Decorate with chocolate sprinkles, if desired.

Brownie Cake with Biscoff Frosting |doughseedough.net


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Bourbon Fudge Brownies

Asking me to pick between these bourbon fudge brownies and the espresso bourbon brownies I made a few months ago is like asking me to choose between Sour Patch Kids or Sour Skittles. It’s pretty much impossible for me to pick. They’re both delicious. If you have people who aren’t huge coffee fans but still enjoy a nice hint of bourbon, these are the perfect brownie.

Mike likes to eat these with a little glass of bourbon on the side. I love these best when they’re straight from the oven. I mean, seriously, does anyone actually wait for stuff to cool before eating? I’m pretty sure I spend most of my life with a burnt tongue and/or roof of my mouth. I should probably work on my self control.

Bourbon Brownies | doughseedough.net

Bourbon Fudge Brownies

1/4 cup bourbon
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1/2 cup unsweeetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 large eggs
cooking spray

  1. Preheat oven to 350°F. Coat a 9×9-inch baking pan with cooking spray and set aside.
  2. Bring bourbon to boil in a small saucepan. Remove pan from heat, add chocolate chips and stir until smooth.
  3. In a medium bowl, combine the flour, cocoa powder, baking powder, and salt and whisk until combined and lump-free.
  4. Combine the sugar and butter in a large bowl and beat with a mixer at medium speed until well combined. Add vanilla and eggs and beat to combine.
  5. Add bourbon and flour mixture and mix on low speed until just combined.
  6. Spread batter into prepared pan. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

 

recipe slightly adapted from Cooking Light


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Chocolate Caramel Coconut Bars

I’m gearing up for the holidays once again. It seems like the reasons to bake are never ending- fundraisers, brunch and cookie swaps at work and just-for-the-hell-of-it treats for friends and family. I’m going to send as many holiday baked goods your way in the next few weeks. You won’t want to miss any updates, so make sure you’re signed up for my email updates or follow me on Facebook (check it out on the right).

I’m kicking things off with these Chocolate Caramel Coconut Bars. You guys, this dessert it to die for. I got a bar similar to this at the farmers’ market a few weeks back. It was good, but not great. The bars were so insanely sweet that it took me four days to eat the tiny square. These bars? They’re definitely decadent and sweet, but not overly sweet. That said, I’m a big fan of sweet + salty, so I have a feeling that salted caramel will be making an appearance in the next batch I make!

Chocolate Caramel Coconut Bars | doughseedough.net

Chocolate Caramel Coconut Bars

38 caramels (about 1 ¼ cup), unwrapped
6 tablespoons heavy cream
½ teaspoon vanilla extract
½ cup sugar
1 cup all purpose flour
1 cup old fashioned oats
¼ teaspoon salt
½ teaspoon baking soda
½ cup butter, room temperature
1 ½ cups semisweet chocolate chips
1 ½ cups shredded sweetened coconut

  1. Preheat oven to 325°F. Line a 7×11-inch (or 9×9-inch) baking pan with parchment paper and set aside.
  2. In a small pan over medium heat, heat the caramels and heavy cream until caramels are melted. Remove pan from heat and stir in vanilla extract. Set aside.
  3. In a large bowl, mix together sugar, flour, oats, salt, baking powder and butter until mixture is crumbly. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 20 minutes.
  4. Sprinkle chocolate chips on top of crust in an even layer. Pour the caramel sauce over the chocolate chips and sprinkle the coconut on top. Bake for an additional 20 – 25 minutes or until coconut is toasted and the edges of the bars are golden brown.
  5. Let cool completely and lift the bars out of the pan with the parchment paper. Set on cutting board and cut bars into squares.

 

recipe adapted from Eva Bakes

 


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Espresso Bourbon Brownies

Espresso Bourbon Brownies | doughseedough.net

So, you know your favorite morning pick-me-up? (Yes, I’m talking about coffee). How do you make it better? Add bourbon, duh. And how do you make that better? Turn it into a brownie!

Espresso Bourbon Brownies | doughseedough.net

The bourbon taste in this is definitely prominent, so make sure you make it with something drinkable. Another tip: if you like these, hide them. I left mine out and they were completely gone a couple days later. Mike inhaled these at an alarming rate.

Espresso Bourbon Brownies
makes 16 brownies

1/2 cup unsalted butter
3 ounces unsweetened chocolate, roughly chopped
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/4 cup bourbon
2 tablespoons espresso granules
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/3 cup semisweet chocolate chips

  1. Preheat oven to 350°F. Line an 8×8 baking pan with parchment paper and set aside.
  2. Place butter and unsweetened chocolate into a small saucepan over medium-low heat. Cook, stirring frequently, until chocolate is melted. Remove from heat and let cool slightly.
  3. In a small bowl, combine bourbon and espresso until espresso has dissolved. Set aside.
  4. Stir sugar into slightly cooled chocolate mixture until incorporated. Add eggs one at a time, stirring after each addition. Stir bourbon-espresso mixture into the batter. Mix in flour and baking soda until just combined and then fold in the chocolate chips.
  5. Pour batter into the prepared baking pan. Use a spatula to make sure batter is evenly distributed and smooth on top. Bake in preheated oven for 30 minutes or until a toothpick inserted into the center comes out with moist crumbs.
  6. Allow brownies to cool completely in the pan on a wire rack. Remove brownies from the pan and cut into 16 pieces.

 

adapted from Lemons and Anchovies


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Chocolate Chip Chickpea Blondies

Still here? You didn’t run away at the mention of chickpea + chocolate + blondie? Good. Trust me – these are delicious. They don’t taste anything like beans. All you get is a chewy, delicious peanut buttery blondie studded with chocolate chips.

Chocolate Chip Chickpea Blondies | doughseedough.net

The weird thing is, I actually found the unbaked batter to be tastier than the baked product. So you choose – bake it or just eat the batter by the spoonful. I won’t judge.

Chocolate Chip Chickpea Blondies | doughseedough.net

Chocolate Chip Chickpea Blondies

15 ounce can low-sodium chickpeas (garbanzo beans)
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
3/4 cup brown sugar
2 teaspoons vanilla extract
1/4 cup old fashioned oats
1/4 cup natural creamy peanut butter
1/2 cup mini chocolate chips, divided

  1. Preheat oven to 350ºF. Grease an 8×8 square pan and set aside.
  2. Drain and rinse the chickpeas well. Remove and discard the skins from the chickpeas. Place the skinned chickpeas into the bowl of a food processor and blend until smooth. Add in baking powder, baking soda, salt, sugar, vanilla, oats, and peanut butter. Blend until very smooth.
  3. Mix in 1/4 cup of the mini chocolate chips and spread into prepared pan. Sprinkle remaining 1/4 cup chocolate chips on top. Bake for 30 – 35 minutes, or until golden brown on top, being careful not to overcook. The blondies will appear to be undercooked, but they will firm as they cool.
  4. Allow to cool completely before cutting into 16 pieces and serving.

 

recipe slightly adapted from Chocolate Covered Katie


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Dairy-Free Almond Joy Bread

I’ve been adapting fairly well to the dairy-free life, but there are some things that I just can’t get over. I’ve been craving cheese like crazy lately – cheeseburgers, pizza, cheesy bread. I’ve also been craving candy. Sour candy is good, but it can’t replace chocolate. I love Almond Joy candy bars. I can still remember when Mike got some for our trick-or-treaters and I had to hate-watch him eat the leftovers. Yes, I’m still upset about that over 4 months later.

Dairy-Free Almond Joy Bread | doughseedough.net

Thankfully, Nicole from Cookies on Friday could fix at least one of my cravings. I was able to easily adapt her Almond Joy Bread recipe to be dairy-free. This bread was so good that I almost didn’t want to share. But, I did share because I’m a kind and loving wife. I even left over half the leftovers with him in Appleton. (Actually, I kind of regret doing that now). This bread is definitely on my make-again-asap list and it should be on your must-make-immediately list. Just sayin’.

ond Joy Bread | doughseedough.net

Dairy-Free Almond Joy Bread

2 eggs
1/2 cup sugar
1/2 cup stevia
1/2 cup coconut oil, melted and slightly cooled
½ teaspoon vanilla
½ teaspoon coconut extract
1 1/2 cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ tablespoon lemon juice
1/2 cup soy milk
½ cup shredded unsweetened coconut, lightly toasted
½ cup almonds, chopped
½ cup dairy-free mini chocolate chips

for the coconut glaze
½ cup sugar
¼ cup water
½ tablespoon coconut oil
½ teaspoon coconut extract

for the chocolate ganache
1/2 cup soy milk
1/3 cup dairy-free semisweet chocolate chips

  1. Preheat oven to 350. Lightly grease a 4.5″x8.5″x2.5″ loaf pan and set aside.
  2. Combine lemon juice and soy milk in a small bowl. Let sit for 10 minutes.
  3. In a large mixing bowl, beat together eggs, sugar, stevia, coconut oil, vanilla and coconut extract until smooth and creamy, about 2 minutes.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Mix 1/3 of the dry ingredients into the wet ingredients. Mix in 1/2 of the soy milk. Mix in 1/3 of the dry ingredients. Mix in remaining 1/2 of the wet ingredients, followed by the last of the dry ingredients. Mix until just combined.
  5. Fold in coconut, almonds, and chocolate chips. Pour batter into the prepared on, smoothing out the top. Bake for 50-55 minutes, or until top is golden brown and a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan.
  6. While bread is cooling, make the glaze. In a small pot, whisk together sugar, water, coconut oil and coconut extract.
  7. Using a toothpick or skewer, poke holes into the top of the bread. Move bread onto a cooling rack and place a plate underneath. Brush or spoon the glaze on top, letting the glaze soak in.
  8. While cake sets, make the ganache: Place chocolate chips into a small bowl. Heat soy milk to a simmer over medium-high heat. Remove from heat and pour over chocolate chips. Whisk until smooth. Drizzle over bread.
  9. Top with additional toasted coconut, if desired.

 

slightly adapted from Cookies on Friday, as seen on Culinary Concoctions by Peabody

A big thanks to Sarah at Taste of Home Cooking for hosting! Click on the link below to check out the other delicious swap recipes!


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Dairy-Free Double Dark Chocolate Cookies

There are some “food holidays” that I’m a big fan of. For example: January 1 is National Bloody Mary Day. I celebrated (unintentionally) by downing 5 of these delicious concoctions on my on my way home from NJ. Then there are food holidays that I will never celebrate because I find them unappealing – National Fig Newton Day (January 16th) or because I’m allergic – National Strawberry Ice Cream Day (January 15th), or a combination of allergy/gross – Whipped Cream Day (January 5th) and Milk Day (January 11th).

Dairy-Free Double Dark Chocolate Cookies | doughseedough.net

But today, January 10th, is a pretty great day – National Bittersweet Chocolate Day! As it turns out, this month’s recipe swap theme is Holiday Baking/Cooking. I figured that there was no better way to celebrate Bittersweet Chocolate Day than with some delicious cookies! I was assigned Ashley’s blog, Cheese Curd in Paradise. I knew her Double Dark Chocolate Cookies would be perfect. I made some slight changes to her recipe to make them dairy-free.

Dairy-Free Double Dark Chocolate Cookies | doughseedough.net

Dairy-Free Double Dark Chocolate Cookies

1/4 cup coconut oil, melted
1/4 cup canola oil
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
4 ounces bittersweet chocolate, chopped

  1. Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
  2. In a large bowl, combine coconut oil, canola oil, brown sugar, and granulated sugar until well combined. Beat in egg and vanilla extract.
  3. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Pour into sugar mixture and mix until combined. Add in chocolate and stir until evenly distributed.
  4. Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets.
  5. Bake for 12 minutes or until edges just start to set. Let cool on baking sheet for 1 minute and let finish cooling on cooling racks.

 

A big thanks to Sarah at Taste of Home Cooking for hosting! Click on the link below to check out the other delicious swap recipes!

 


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Really Freakin Awesome Vegan Oatmeal Cookies (aka Vegan Turtle Oatmeal Cookies)

Happy 2014 to everyone! I hope you all had a relaxing holiday season filled with love, food and lots of time with family and friends.
DSD Christmas | doughseedough.net
With the new year comes many resolutions. Usually resolutions revolve around eating better and working out. And they usually end a few weeks into the new year.
I’m hoping that 2014 will be a year of better health for me – less visits to the doctor, less stomach issues, and no more running injuries. I’m not going to deprive myself of foods that I love (cookies!) or force myself to run through an injury. I made many changes in 2013 that I think will lead to a much happier 2014 – I left a stressful job and started a new adventure in a city that I adore. I started doing yoga to reduce running injuries. I went dairy-free to make my body happy.
Really Freakin Awesome Vegan Oatmeal Cookies (aka Vegan Turtle Oatmeal Cookies} | doughseedough.net
I hope in 2014 I can continue to cultivate my dairy-free cooking skills. I am so thankful for the dairy-free bloggers out there that have provided me with endless recipes to try out and make my transition into the dairy-free world a little bit easier. I’ve added a dozen vegan/dairy-free/special diet blogs to my blog reader and once in a while a stumble across a recipe that really catches me.
This time, it was Angela over at Oh She Glows and her vegan turtle cookies. I saw the cookies on her blog and they were baking away in my oven not 24 hours later.
I am obsessed with them. My family is also obsessed. I honestly cannot get enough of these cookies. I was a bit disappointed at first because they didn’t seem “turtle-y” at all. But I quickly got over that because these cookies are just downright delicious. So I think in this case turtle = really freakin’ awesome. So I guess in my house I’ll call these the “really freakin’ awesome vegan oatmeal cookies”.
Really Freakin Awesome Vegan Oatmeal Cookies (aka Vegan Turtle Oatmeal Cookies} | doughseedough.net
Vegan Turtle Oatmeal Cookies
yields about 20 cookies
1 3/4 cups pecan halves
2 cups rolled oats, divided
3/4 cup + 1 teaspoon all-purpose flour, divided
1/2 cup unpacked dark brown sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup pure maple syrup
3 1/2 tablespoons coconut oil, melted
2 tablespoons almond milk
2 teaspoons pure vanilla extract
1/2 cup pitted dates
1/4 cup vegan mini chocolate chips
  1. Preheat oven to 350°F. Place pecans onto a lined baking sheet and toast for 8 – 10 minutes, or until lightly toasted and fragrant. Remove from oven and allow to cool for a few minutes.
  2. Place toasted pecans into a food processor with 1 cup of the rolled oats and process until coarsley chopped, being careful not to over process into a fine powder.
  3. Pour the pecan/oat mixture into a large bowl and add in the remaining 1 cup rolled oats, 3/4 cup flour, brown sugar, baking soda, cinnamon, and salt.
  4. In a separate bowl, stir together maple syrup, melted coconut oil, almond milk, and vanilla extract. Pour wet ingredients into dry ingredients and mix until well combined.
  5. Place dates onto a cutting board and sprinkle with remaining 1 teaspoon flour. Dice dates, sprinkling wth more flour as needed to prevent dates from sticking to each other and the knife.
  6. Fold dates and chocolate chips into dough and mix until well distributed.
  7. Roll dough into golf-ball sized balls and press it between the palms of your hands to flatten. Place cookie onto a parchment lined baking sheet and repeat with remaining dough, placing cookies a couple inches apart.
  8. Bake in preheated oven for 12 – 15 minutes or until cookies are golden browned on the bottom. Let cool for 5 minutes on the baking sheet before moving to a cooling rack to cool completely.
recipe very slightly adapted from Oh She Glows