When a recipe for chocolate sugar cookies from Handmade Charlotte showed up on my Instagram feed, I knew I had to try it. I’ve been craving a chocolate sugar cookie for as long as I could remember and this cookie looked perfect.. But if you have been here before you know I specialize in dairy free desserts so I had to adapt the recipe to fit my needs. I also added a pinch of cinnamon for a bit more of a complex flavor. You won’t really taste it but it gives a nice background flavor that pairs nicely with the chocolate.
These cookies are chocolate heaven. They are intense but also sweet. The sugar coating adds a really nice crunchy coating while the inside is chewy and tender. To get the cookies this really deep almost black color I used Hershey’s Special Dark cocoa. It’s a combination of regular cocoa powder and dutch process cocoa powder and I’m kind of obsessed with it lately. I find it in my local supermarket but I’ll include an affiliate link in case you can’t find it locally: Hershey’s Special Dark Cocoa, 8-Ounce Container (Pack of 2). You can probably use regular cocoa powder but your cookies will look a lot lighter in color. They also freeze well! Here is my dairy-free recipe adapted from Handmade Charlotte.
I can’t believe I haven’t shared my chocolate baked donut with you yet! These are amazing-if I do say so myself. The great parts of this recipe: easy to make, no frying required, donuts look perfect every time. Negatives: they aren’t fried, and you need a donut pan. But once you have a donut pan, you will find yourself using it all the time. Try muffin recipes in it for a fun twist on the original. I only have one donut pan and this recipe makes 18 so I needed to bake 3 rounds, but they bake quickly: 10 minutes each and then they just pop right out, so I never felt the need for more of these pans. I also have the mini donut pan and I really don’t recommend it. The donuts just don’t bake nicely, they come out funny looking and making minis is just a pain. I would stick to the regular size; it works fabulously. These donuts are light and fluffy in texture, but very chocolaty and rich in taste. They definitely need to be served with a tall glass of cold milk. These donuts get their minty flavor from peppermint chocolate sandwich cookies. The cookies are filled with crushed up peppermint candy and are insanely good! They are a seasonable item so get them while you can! I won’t tell you how many boxes I am hoarding right now, it’s embarrassing! If you can’t get the cookies, you can use regular chocolate sandwich cookies with a teaspoon of peppermint extract. Here’s my easy, dairy-free baked donut recipe!
It’s time for the second biggest food holiday of the year; Superbowl Sunday! I love coming up with fun desserts to celebrate the big game. Last year I piped my regular whoopie pie batter into fun football shapes and made football whoopie pies. This year I wanted to make a crispy chocolate sandwich cookie. I used this recipe from Sweetapolita as my starting point at tweaked it to my version dairy-free. The cookie has a rich, intense dark chocolate flavor with just the right amount of sweetness. The dough is really easy to work with, it rolls out really nicely, cuts like a dream, and doesn’t spread at all in the oven. This was exactly the cookie I was looking for. Once the cookies were baked, they were just begging for a filling. I thought about going with a simple vanilla cream filling reminiscent of an Oreo, but that was a little too similar to my whoopie pies so I went in the opposite direction. I added to the chocolate decadence by making a non-dairy chocolate ganache filling. To make the ganache dairy-free I used coconut milk in the place of heavy cream (similar to my salted caramel sauce) and it worked wonderfully. The coconut flavor is not detectable, it just gives the ganache the perfect smooth and creamy texture. The chocolate was delicious but needed a little something to cut through the intensity so I added a hint of mint extract and created a perfect dessert for any Superbowl party!
Here’s how I piped the laces onto the cookies to create the cute footballs, enjoy!
Chocolate Sandwich Cookies With Mint Chocolate Ganache
Author: Lil' Miss Cakes
Chocolate Roll-Out Cookies
1 cup vegetable shortening
1 cup sugar
½ cup brown sugar
1 tsp. vanilla extract
3 cups flour
½+2 Tbs. dutch process cocoa powder
1 tsp. salt
Mint Chocolate Ganache
¾ cup full-fat coconut milk
12 oz. (2 cups) semi-sweet chocolate chips
2 tsp. corn syrup
½ tsp. vanilla extract
½ tsp, peppermint extract
Chocolate Roll-Out Cookies
Preheat oven to 350 degrees F.
In the bowl of an electric stand mixer fitted with the paddle attachment, beat shortening and sugars until light and fluffy. Add in eggs and vanilla and mix until combined.
Add in flour, cocoa, and salt, and mix on low speed until the dough comes together.
Roll the dough out on parchment paper, cut out shapes, and remove excess dough.
Bake at 350 degrees F for 8-10 minutes. Allow to cool before filling.
Mint Chocolate Ganache
Prepare a double boiler: heat about 2 inches of water in a medium saucepan over low heat. Once the water is simmering, place a heatproof bowl over the pan. Make sure the bottom of the bowl is not touching the water.
Place the coconut milk, chocolate, and corn syrup into the bowl and stir until melted, about 5 minutes. Remove from heat and stir in vanilla and mint extracts.
Allow the ganache to cool for several hours until thickened and ready to spread. Once the ganache is thick, spread or pipe onto the bottom of one cookie and sandwich together with a second cookie.