Chocolate slice and bake cookies... cardamom and orange flavors are so warm and perfect for the holiday season! I made these cookies for #Choctoberfest with the help of our Gold Sponsor, Imperial Sugar!
Cookies, Desserts, Recipes

Welcome to #Choctoberfest with Imperial Sugar: Chocolate Orange-Cardamom Cookies

Chocolate slice and bake cookies… cardamom and orange flavors are so warm and perfect for the holiday season! I made these cookies for #Choctoberfest with the help of our Gold Sponsor, Imperial Sugar!

Chocolate slice and bake cookies... cardamom and orange flavors are so warm and perfect for the holiday season! I made these cookies for #Choctoberfest with the help of our Gold Sponsor, Imperial Sugar!

This is one of my favorite weeks of the year, because #Choctoberfest is finally here! From now until the end of the week, I am joining forces with over 100 other bloggers from around the world to post delicious chocolate recipes. Every day, #Choctoberfest bloggers will be celebrating all things chocolate – milk, dark, white, bittersweet, semi-sweet, and cocoa!

Welcome to #Choctoberfest 2017!

We are starting with a #Choctoberfest prize pack from our generous sponsors. Scroll down to learn how you can enter to win. One lucky winner will receive the following:

  • A 100-Piece Cake Decorating Kit from our blog sponsors The PinterTest Kitchen. This set includes a cake turntable, piping bags, piping tips, flower nozzles, scapers, and more.
  • An Instant Pot and a 40-Pound Case of Granulated Sugar from our gold sponsor Imperial Sugar. Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Sweet things happen when people come together in the kitchen, and that’s why Imperial Sugar has been at the heart of family traditions and celebrations for generations.
  • Coconut Oil and Chocolate Silk Greens from our silver sponsor Barlean’s, your trusted source for chocolatey goodness superfood nutrition. Barlean’s has a commitment to staying ahead of the innovation curve in providing the absolute highest quality product.
  • A Chocolate Gift Pack from our silver sponsor Forte Chocolates. You’ll receive 12 of their most popular chocolate bars. With Forte Chocolates, you can celebrate life through chocolate. They also have a line of chocolate developed specifically to use in savory recipes.
  • A Chocolate Gift Pack from our silver sponsor Divine Chocolate. You’ll receive one of each of their baking bars, a white chocolate bar, and their top 5 everyday bars. Divine Chocolate is the only Fairtrade chocolate company in the world that is owned by cocoa farmers. Their baking bars are also a delicious vegan option.
  • A Selection of Sprinkles from our silver sponsor Sprinkle Pop. Sprinkle Pop’s bespoke sprinkle creations are one of a kind, just like you! At Sprinkle Pop, you can also order a custom sprinkle mix; there isn’t a sprinkle mix that you can dream up that they can’t create.

That’s a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). See terms and conditions for more details.

To enter, simply follow our sponsors using the widget below. You can gain additional entries by following me and the other participating bloggers. A winner will be drawn on October 21, 2018 and contacted via email. Good luck!

a Rafflecopter giveaway

Don’t forget to come back to my blog for more chocolatey goodness between now and October 20.

Check out our participating bloggers:

The PinterTest Kitchen 2 Cookin Mamas 27th and Olive A Day in the Life on the Farm A Kitchen Hoor’s Adventures A Little Fish in the Kitchen addicted 2 recipes Amy’s Cooking Adventures An Affair from the Heart April GoLightly At the Table with R and R Baking Sense Blade & Barbell Blogghetti Body Rebooted Books n’ Cooks Bottom Left of the Mitten Canning and Cooking at Home Cheese Curd In Paradise Chef Sarah Elizabeth Cindy’s Recipes and Writings Coconut & Lime Cook With Renu Cook’s Hideout Cookaholic Wife Cookie Dough and Oven Mitt CopyKat.com Daily Dish Recipes Everyday Eileen Fairyburger Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Family Around the Table Fix Me a Little Lunch Frankly Entertaining Frugal & Fit Get the Good Stuff! Growing Up Gabel Hardly A Goddess Hezzi-D’s Books and Cooks Home Sweet Homestead House of Nash Eats Intelligent Domestications jenniferbakes JoAnn’s Food Bites Join Us, Pull up a Chair Jolene’s Recipe Journal Jonesin’ For Taste Karen’s Kitchen Stories Kate’s Recipe Box Kelly Lynn’s Sweets and Treats LeMoine Family Kitchen Life on Food Life, Love, and Good Food Lisa’s Dinnertime Dish Little House Big Alaska Long Distance Baking Maria’s Mixing Bowl Moore or Less Cooking Must Love Home Norine’s Nest Our Good Life Our Sutton Place OVENTales Palatable Pastime Prettysweetblog Red Cottage Chronicles Restless Chipotle Reviews, Chews & How-Tos Sarah Cooks the Books Sarah’s Bake Studio Savory Moments Seasonal and Holiday Recipe Exchange Seasoned Sprinkles Seduction In The Kitchen Simple Family Crazy Life Simply Inspired Meals Snacks and Sips Soulfully Made Stephie The Happy Mom Sumptuous Spoonfuls Sweet Coralice Take Two Tapas Tampa Cake Girl That Recipe The Baking Fairy The Beard and The Baker The Food Hunter’s Guide to Cuisine The Gingered Whisk The Heritage Cook The Mad Scientist’s Kitchen The Olive Blogger The Pajama Chef The Redhead Baker The Saucy Fig The Spiffy Cookie The Weekday Gourmet This is How I Cook Trampling Rose Turnips 2 Tangerines Walking Fruitfully Wendy Polisi Wildflour’s Cottage Kitchen Zesty South Indian Kitchen

I know you guys will find great recipes on ALL of of those fabulous blogs this week. But first, before you go check them out… let’s chat about these YUMMY cookies! I made them with Imperial Sugar. In some ways, it seems like all sugar is the same. But since I began baking with Imperial Sugar, I have noticed a definite difference in the quality of my dishes. They’ve been in business for 175 years so they know what they’re doing!! I know that sounds like an ad, but I promise it isn’t. Their regular granulated sugar is not clumpy, their brown sugar is not dry (and the resealable bags are helpful!), and their powdered sugar is so soft and perfect for blending into frosting. If you’re looking for some fun Halloween recipes, look no further. Imperial Sugar has you covered!!

Chocolate slice and bake cookies... cardamom and orange flavors are so warm and perfect for the holiday season! I made these cookies for #Choctoberfest with the help of our Gold Sponsor, Imperial Sugar!

These Chocolate Orange-Cardamon Cookies were so easy to mix together during my son’s naptime. The whole house smelled great after I zested an orange and opened up a jar of cardamom. Then, later that afternoon, my son and I sliced the cookies together and placed them on the cookie sheet to bake. <— that was interesting with a two year old. I put them on the cookie sheet, and he moved them. Sometimes into his mouth. Hahaha! For some reason I never make slice and bake cookies, but I definitely should start doing that more often. One reason why I always say cookies are my least favorite thing to bake is that they seem so tedious to scoop out, but this method eliminates that excuse!

Chocolate slice and bake cookies... cardamom and orange flavors are so warm and perfect for the holiday season! I made these cookies for #Choctoberfest with the help of our Gold Sponsor, Imperial Sugar!

If I thought my house smelled good as the cookie dough was being mixed up, it smelled even BETTER once the cookies were baked. One taste and we all were hooked! The cardamom is perhaps a little unexpected in a cookie, but the more I eat, the more I enjoy them. I think they will be a great addition to a Christmas cookie plate, but also will fit right in with fall baking because what is fall without warm spices? 🙂 Plus they are pretty, so win win! I hope you enjoy these cookies as much as we do… and don’t forget to check out more recipes below and enter the giveaway above! I’ll be back later this week with more deliciousness. Happy Monday!

Please click here for the first day’s worth of CHOCOLATE recipes!!

one year ago: Healthier Poppy Seed Chicken Casserole
two years ago: Kale and Brown Rice Gratin
three years ago: Crockpot Barbacoa
four years ago: Baked Caramel Apple Mini Doughnuts
five years ago: Baked Strawberry French Toast with Strawberry Maple Syrup
six years ago: Maple Cornmeal Drop Biscuits
seven years ago: Pumpkin Spread
eight years ago: Pumpkin Pie Baked Oatmeal

Chocolate Orange-Cardamon Cookies

  • Servings: 3 dozen
  • Print

cut out from an old issue of Ladies Home Journal that I ended up with a random subscription to!

Ingredients:

  • 1 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • pinch of salt
  • 3/4 teaspoon ground cardamom
  • 3/4 cup unsalted butter, softened
  • 2/3 cup Imperial Granulated Sugar
  • 1/3 cup packed Imperial Brown Sugar
  • zest of one large orange, approximately 1 1/2 tablespoons
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • coarse sparkling sugar or sprinkles of choice

Directions:

In a medium bowl, whisk together flour, cocoa powder, salt, and cardamom.

In a separate large bowl (I used a stand mixer), beat butter, sugars, and orange zest together until light and fluffy, about 2 minutes. Mix in egg until just incorporated, and then beat in vanilla. Gently fold in flour and cocoa mixture, mixing only until combined.

Line a work surface with parchment paper, then roll the cookie dough into a 2 inch-diameter log. Roll tightly in parchment paper, then refrigerate for at least one hour. The recipe suggested rotating the log every 20 minutes to maintain shape, but I skipped that step because #momlife. Also, if you have kids helping with this recipe, you may want to divide the dough into two portions and roll into two logs, as one was a lot to handle when getting “help.” Two might be helpful for anyone, with or without kids. 

When ready to bake, preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats. Sprinkle sanding sugar or sprinkles on a plate or rimmed baking sheet, then roll log in sprinkles until coated well. You can brush an egg white over the log before rolling if you aren’t suffering from #momlife distraction like I was, but my method worked just fine.

Slice the sprinkled log into 1/4 inch thick, then place on prepared baking sheet an inch apart.

Bake for 9-10 minutes. Cookies should be set and slightly firm when you press into them, but they will harden a little as they cool so don’t over bake. Cool completely on pans, then store in an airtight container for up to one week. If they last that long!!

Disclosure: I received free product from Imperial Sugar to use in this recipe for #Choctoberfest. I was not required to review them or provide positive feedback. All opinions are my own. You can learn more about Imperial Sugar and get great recipe ideas from them on Pinterest, Facebook, Instagram, and Twitter.

 

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Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!
Cookies, Desserts, Recipes

Soft Flourless Kitchen Sink Cookies #Choctoberfest

Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!

Cookies! But not just any cookies… these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They’re absolutely irresistible and a great way to cap off #Choctoberfest!

Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!

Oh guys. I know we’re just chatting through the computer screen right now but I seriously wish I could share a plate of these cookies with you right now. If I had just one word to describe them it would be, without a doubt, irresistible. I mean, just look what happens when a mama lets them cool too close to the edge of the table.

Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!

*insert crying/laughing/LOL emoji right here, please*

Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!

The little guy doesn’t get too many sweets, but you better believe I just let him go to town on that cookie. He earned it–and it was SO freaking cute to see how excited he got with each chocolately bite. 🙂 🙂 🙂

Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!

These cookies are just ridiculously good. Since they’re flourless, they’re loaded with tons of oats, peanut butter, and mix-ins. All of the above makes them crazy chewy and soft. It’s pretty much impossible to walk past a cookie jar full of these babies and not grab one (or three). #provenfact #askmehowiknow

Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!

Everyone’s first thought when they see pretzels in baked goods (especially chocolatey ones like these cookies!) is that they’re suddenly a sweet ‘n salty treat. That’s true, but in these cookies, the pretzels almost play a different role… they give the cookies an extra depth of flavor. I would say it’s almost earthy, but who wants earthy cookies? So we’ll just call them good. Very, very, very good. Irresistible, even. Hope you enjoy!

Find more new chocolate recipes at the linky here today.

And don’t forget–there’s one more day to enter this amazing CHOCOLATE filled giveaway! Don’t delay! 🙂

one year ago: Salted Caramel Mocha Overnight Oats
three years ago: Pumpkin Bagels
four years ago: Peanut Butter Apple Oatmeal Cookies
five years ago: 30 Minute Chicken Tortilla Soup
six years ago: Pumpkin Brownies
seven years ago: Crispy Crunchy Chocolate Chip Cookies

Soft Flourless Kitchen Sink Cookies

  • Servings: 4 dozen
  • Print

from Mama Gourmand

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups creamy peanut butter
  • 1 1/4 cups brown sugar, packed
  • 3/4 cup white sugar
  • 3 eggs
  • 2 teaspoons baking soda
  • 2 teaspoons corn syrup
  • 1 teaspoon vanilla
  • 4 1/2 cups old-fashioned oats
  • 2 cups lightly crushed pretzels – save some to press on top if desired
  • 3/4 cup semi-sweet chocolate chips/chunks – save some to press on top if desired
  • 3/4 cup dark chocolate chips/chunks – save some to press on top if desired
  • 1/2 cup butterscotch chips – save some to press on top if desired

Directions:

Preheat oven to 350 degrees F.

Using a mixer, cream together butter and peanut butter. Beat in brown sugar and white sugar, mixing for 2 minutes. Beat in eggs, baking soda, corn syrup, and vanilla. With mixer running on low, add oats–mix until fully combined. Using a wooden spoon, stir in pretzels, both kinds of chocolate chips, and butterscotch chips–save some to press on top of individual cookies if desired.

At this point, you can shape into 1 1/2-2 tablespoon sized balls and place 2 inches apart on cookie sheets OR you can chill the dough for 15-20 minutes if it’s too hard to work with. I preferred chilling it first. Press excess pretzels, chocolate chips, and butterscotch chips on top if desired.

Bake for 12-14 minutes, rotating pans halfway through. Don’t overbake! The edges of the cookies should be set and the middle should be slightly overdone. They continue to cook on the cookie sheet, so allow to cool on baking sheet for 5-10 minutes before transferring to wire rack to cool completely.

Cookies, Desserts, Recipes

Peanut Butter Honey Oatmeal Cookies

Delightful little chocolate-studded oatmeal cookies filled with lots of peanut butter and honey flavor. Everyone will sneak open the cookie jar for “just one more” over and over again!

Delightful little chocolate-studded oatmeal cookies filled with lots of peanut butter and honey flavor. Everyone will sneak open the cookie jar for "just one more" over and over again!

My  mom has the cutest habit. Whenever she makes a recipe, she jots down a note on the recipe itself with her thoughts and the date. So no matter if it’s a recipe from a cookbook, a magazine, or printed out from the internet, she has a record of when she made a recipe AND what everyone thought of it. The worst recipes get thrown away or crossed out… but the best she sends on to her daughters. I have to admit that I don’t make all of the recipes she sends my way… but the best? Of course. 🙂 And since these Peanut Butter Honey Oatmeal Cookies, first made in February 2011, were “out of this world,” you know I HAD to make them.

Delightful little chocolate-studded oatmeal cookies filled with lots of peanut butter and honey flavor. Everyone will sneak open the cookie jar for "just one more" over and over again!

Why wouldn’t they be out of this world? Let’s look at the ingredients: oats, peanut butter, honey, chocolate… these are a few of my favorite things! Aren’t they yours?

Delightful little chocolate-studded oatmeal cookies filled with lots of peanut butter and honey flavor. Everyone will sneak open the cookie jar for "just one more" over and over again!

I’ve made these cookies two ways, as you can see in the recipe below. The first way is with a combination of peanut butter and honey. Don’t use the straight up natural kind–there’s too much oil–but you can use the shelf-stable natural peanut butter. That works great! OR  you can use some of those fun peanut butters that blend honey and peanut butter together, or even use honey-roasted peanut butter. The possibilities are endless! Just be sure to use some sort of honey and peanut butter combo, because it’s the addition of honey that takes these oatmeal based cookies from ordinary to out of this world extraordinary! P.S. Crunchy peanut butter lovers take note–crunchy peanut butter is awesome here too! 🙂 🙂 🙂 Enjoyyy!

one year ago: Apple Peanut Butter Pancakes with Sautéed Cinnamon Apples
two years ago: Potato Rosemary Knots
three years ago: Lindsay’s Chicken Noodle Soup
four years ago: 60 Minute Sandwich Buns
five years ago: Mexican Chicken Alfredo
six years ago: Tomato Tortellini Soup

Peanut Butter Honey Oatmeal Cookies

  • Servings: 6 dozen cookies
  • Print

from my mom 🙂

Ingredients:

  • 2 cups quick-cooking oats
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 1 cup peanut butter – I used the Peter Pan Natural kind… any of the shelf stable “natural” peanut butters would be fine, or regular peanut butter. I wouldn’t use natural peanut butter that you have to refrigerate though. Creamy or crunchy peanut butter are both good options here. You can omit the honey below if you want to use a honey-peanut butter blend.
  • 1 tablespoon honey
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 cup chocolate chips

Directions:

Preheat oven to 350 degrees F. In a medium bowl, stir together oats, flour, baking powder, and baking soda.

With an electric mix, beat together butter, peanut butter, and honey. Beat in sugars until light and fluffy, about 2 minutes. Mix in eggs until just combined, then fold in oat mixture. Stir in chocolate chips.

Cover and chill for 30 minutes.

Use a 1 tablespoon cookie scoop to scoop out the dough onto cookie sheets about 2 inches apart.

Bake for 10-12 minutes or until golden brown. Let cookies cool on cookie sheets for a few minutes before removing to wire racks to cool completely.

Mocha Oatmeal Cookies.. rich chocolate, hearty oats, a little coffee flavor... everyone will love these!
Cookies, Desserts, Recipes

Mocha Oatmeal Cookies #FoodBloggerLove

What better way to celebrate Valentine’s Day than with some delicious, chewy mocha oatmeal cookies and a dose of food blogger love?

Mocha Oatmeal Cookies.. rich chocolate, hearty oats, a little coffee flavor... everyone will love these!

We don’t do very much for Valentine’s Day at our house… we usually make a special meal, but we don’t do extravagant gifts or anything like that. I think our tradition of a special dinner dates back to our first Valentine’s Day together in 2008. It was our third date, but we weren’t “official” yet. Ben actually cooked for me, one of his favorite meals using a mom recipe… and dessert was cookies that his mom had mailed to him. Aww! So since that time, I’ve always associated Valentine’s Day with cookies and a special meal. Therefore, it was only natural that when I signed up for #FoodBloggerLove, a day to celebrate other bloggers, that I would choose to make COOKIES for her! My #FoodBloggerLove assignment this year is Heather at Join Us, Pull Up a Chair. And fortunately, Heather likes cookies. 🙂

Mocha Oatmeal Cookies.. rich chocolate, hearty oats, a little coffee flavor... everyone will love these!

For #FoodBloggerLove, our only “rule” was to celebrate our assigned blogger. You could make one of their recipes, Secret Recipe Club-style (for longtime readers who remember the SRC!), make a Valentine’s Day dish/treat, or make a recipe in the style of your assigned blogger. As you can see, I chose the latter. Heather has tons of great recipes on her blog. I’ve made a few in the past, including this Dijon Balsamic Orzo Salad (yum!). There were quite a few recipes I considered this time, like these Cranberry Orange Muffins, Valentine’s Day Popcorn, or Peanut Butter & Jelly Pretzel Bars. But when I realized that Heather probably has more cookie and cookie bar recipes than anything else on her blog, I realized I HAD to make cookies. I thought about Cranberry Vanilla Shortbread, Dark Chocolate Chip Quinoa Cookies, S’mores Cookies, or Peanut Butter Nutella Swirled Cookies… but ultimately decided to give Heather the gift of a new cookie recipe she just has to try… Mocha Oatmeal Cookies!

Mocha Oatmeal Cookies.. rich chocolate, hearty oats, a little coffee flavor... everyone will love these!

These cookies are just as delicious as they look: deep, dark chocolate (with a little Nutella thrown in for good measure!), a hint of coffee flavor, hearty oats, and the perfect combination of crisp, soft, and chewy to make an addictive cookie that you’ll want to make over and over again for the ones you love! I hope you love them, Heather. You have so many delicious chocolate and cookie recipes on your blog that I thought these would be perfect for you! Even though they are mocha cookies, the flavor isn’t too intense so I think kids would be a-okay with them. Enjoy!

Mocha Oatmeal Cookies.. rich chocolate, hearty oats, a little coffee flavor... everyone will love these!

For more delicious recipes, please check out Heather’s blog at Join Us, Pull Up a Chair. You can also follow her on Facebook, Pinterest, Instagram, and Twitter.

one year ago: Tangy Sweet Potato Hash
two years ago: Spiced Fig Turkey Mini Meatloaf
three years ago: Sweet Potato Pork Quesadillas
four years ago: Chewy Peanut Butter Brownies
five years ago: Caramel S’mores Cups
six years ago: Bacon-Wrapped Feta & Almond Stuffed Dates

Mocha Oatmeal Cookies

  • Servings: 5 dozen cookies
  • Print

from Sunday Supper

Ingredients:

  • 4 ounces unsweetened chocolate, melted
  • 2 ounces Nutella
  • 1 tablespoon instant coffee
  • 2 cups all purpose flour
  • 1 1/2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup sugar
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
Directions:
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or silpats and set aside.
In a small bowl, whisk together melted chocolate, Nutella, and instant coffee. In a medium bowl, stir together flour, oats, baking soda, and salt. With an electric mixer, beat together butter and sugars until fluffy, 2-3 minutes. Add eggs and vanilla and beat until smooth. Fold in the chocolate mixture, then stir in the dry ingredients until just combined.
Cover bowl with plastic wrap and refrigerate for 30 minutes (or up to 3 days).
Use a small cookie scoop (2 teaspoons) to scoop out the dough onto cookies sheets about 2 inches apart.
Bake at 350 for 10-12 minutes, rotating the pans halfway through. Cool for 10 minutes on the pans before transferring to a cooling rack to cool completely.

 

Please check out all the #FoodBloggerLove recipes at the link below!

Interested in joining us next year, or in one of the other blogging events hosted throughout the year? Join our Facebook group!

Cookies, Desserts, Recipes

Chocolate Biscotti for #Choctoberfest

Deep, dark, rich chocolate biscotti studded with dark chocolate chunks and topped with crunchy almonds! Thank you to Imperial Sugar for providing the product used in this recipe! All opinions are my own.

Deep, dark, rich chocolate biscotti studded with dark chocolate chunks and topped with crunchy almonds! Thank you to Imperial Sugar for providing the product used in this recipe! All opinions are my own. #sponsored #Choctoberfest

Last recipe for #Choctoberfest! Be sure to enter the giveaway now if you haven’t already! You don’t want to miss this. 🙂 These past two weeks have been so fun and so delicious! I’ve shared Old-Fashioned Chocolate Cobbler, Banana Espresso Chocolate Crumb Cake, Salted Caramel Mocha Overnight Oats… and now, to end the week, some tasty Chocolate Biscotti!

Ben loves it when I make biscotti. Those crunchy little biscuit-cookie hybrids are the perfect excuse to eat cookies for breakfast! 🙂 I know that breakfast cookies are a thing… but they sound a little weird to me, if I’m being honest. But biscotti on the other hand? Sign me up! They’re just so exotic and fancy that I can’t resist them!

Deep, dark, rich chocolate biscotti studded with dark chocolate chunks and topped with crunchy almonds! Thank you to Imperial Sugar for providing the product used in this recipe! All opinions are my own. #sponsored #Choctoberfest

In my past biscotti dealings I’ve stuck with more neutral flavors: pumpkin and almond. This time though, I went all out: chocolate biscotti that’s been amped up with vanilla and almond extracts for maximum flavor, dark chocolate chunks that melt just a bit when you dunk that baby in your coffee [ohhh yeah], AND topped it all off with sliced almonds and a bit of sea salt. This biscotti is a chocolate lover’s dream!! It’s perfect for dipping in your morning [or afternoon or evening] coffee, but kiddos would love it dipped in milk or even hot chocolate for a double dose of chocolately deliciousness!

Deep, dark, rich chocolate biscotti studded with dark chocolate chunks and topped with crunchy almonds! Thank you to Imperial Sugar for providing the product used in this recipe! All opinions are my own. #sponsored #Choctoberfest

To make this biscotti, I used Imperial Sugar. Imperial Sugar served as the Gold Sponsor of #Choctoberfest this year. They were generous enough to send me 40 pounds of granulated sugar, plus a silicone baking mat and a cute apron to use during my #Choctoberfest baking. You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and Youtube. What I love about Imperial Sugar, aside from their excellent sugar products, is that they are based in the southeast… so they are somewhat of a local company for me in Nashville. Fun! It’s be a great time baking with Imperial Sugar and chocolate over the past couple weeks with #Choctoberfest. I hope you’ve enjoyed it too! Happy weekend! 🙂

two years ago: Pumpkin Chocolate Chip Cookies
four years ago: Mom’s Lasagna
five years ago: Pumpkin Brownies
six years ago: Pumpkin Chicken Tacos, or My Misadventures with Spicy Food

Chocolate Biscotti

  • Servings: 30
  • Print

from David Lebovitz

Ingredients:

  • 2 cups [280 grams] all-purpose flour
  • 3/4 cups [75 grams] good cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs, at room temperature if you can [I forgot and all was well!]
  • 1 cup [200 grams] granulated sugar – I used Imperial Sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3/4 cup dark chocolate chunks – any kind of chocolate chips would work too
  • ~1/3 cup toasted and sliced almonds
  • sea salt, for sprinkling – optional

Directions:

Preheat oven to 350 degrees F. Line a large baking sheet with a silpat or parchment paper.

In a small bowl, stir together flour, cocoa powder, baking soda, and salt.

In a medium bowl, beat together eggs, sugar, vanilla extract, and almond extract. Mix dry ingredients into the wet ingredients, then fold in chocolate. Batter will be thick! Use a mixer if you like.

Divide batter in  half, and shape each half into a log the length of the baking sheet. Press almonds into the log, gently flattening log into more of a rectangular shape. Sprinkle with sea salt if desired.

Bake for 25 minutes, then remove from oven and let cool for 15 minutes. Then, remove logs to a cutting board. Using a serrated knife, slice into 1/2 inch thick pieces, about 15 per log. Place cut-side down on baking sheet and return to oven. Bake for 20-30 minutes, until the biscotti feels mostly firm. They will harden further as they cool, so you can error on the side of caution for baking time.

Cool completely on a cooling rack before storing in an air-tight container. Serve with a dunking beverage–coffee, hot cocoa, or milk. Enjoy!

For more chocolate, click on the link below!