Happy Tuesday! I have a chocolate cookie recipe to share with you all today!


Sometime in the last few years, I tried out Pinch of Yum's Very Best Chocolate Cookie Recipe. I loved the flavor, but I just could not get the texture right. I made the recipe twice (to be sure I hadn't made a mistake!), and both times they spread super flat and had no rise or height to them. They were like a thin brownie more than a cookie. Despite this, I couldn't leave them alone! They tasted so good. I especially loved the cardamom in the sugar coating. That combined with chocolate and a hint of coffee is just delicious!


Fast forward to a few weeks ago, when I decided to try adjusting the original recipe to get a better result. It took a few (tasty) tries, but I managed to craft my ideal chocolate cookie! The biggest change is that I added baking powder to the recipe to give the cookie some rise and fluffiness. I decreased the butter to help with this too. I also tested the recipe with my standard dutch process cocoa, because I don't like buying special ingredients if I don't have to. They were good, but just did not have the same flavor (or look) as the cookies made with Hershey's Special Dark Cocoa Powder. I do think it's worth buying for this recipe, I was able to find it at my regular grocery store. A few other adjustments were made for ease of measuring. I also prefer to dissolve my espresso powder in a little hot water, rather than mixing it in with the dry ingredients.


My cookies are quite a bit smaller than the original recipe too. I don't like huge cookies! My go to cookie scoop is a size #40. I use it for basically every cookie I make. I did not even bother to roll the last batch I made into neat balls. I just dropped the scoops of dough right into the sugar coating mixture, rolled them around and put them on the tray. Made no difference in the final cookie and saved me some time!

I am so excited with where the testing ended up and think they are a great cookie so I thought I'd share the recipe with you. If you like chocolate, I hope you'll try them!

Jeni’s Best Chocolate Cookies

Adapted from: Pinch of Yum
Servings: 30 Cookies

Ingredients
Cookie Dough:
- 12 Tablespoons (1 1/2 sticks) unsalted butter, softened
- 1 3/4 cups (350 grams) light brown sugar, loosely packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 Tablespoon espresso powder, dissolved in 1 Tablespoon hot water
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 3/4 cups (225 grams) all-purpose flour
- 1/2 cup (50 grams) dark cocoa powder (I use Hershey’s Special Dark)
- 1 teaspoon table salt

For Rolling:
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cardamom

Jeni’s Best Chocolate Cookies

Heat Oven: To 350°F. Line sheet trays with parchment paper.

Make Cookie Dough: In the bowl of a stand mixer (hand mixer works too!), cream together butter and light brown sugar until light and fluffy. Add egg, vanilla, and dissolved espresso powder, mix until just combined. Sprinkle baking soda and baking powder into the bowl, mix until just combined.

In a separate bowl whisk together flour, cocoa powder, and salt. Slowly add dry ingredients to the wet ingredients. Mix until a soft dough is formed.

Roll and Bake Cookies: Whisk granulated sugar and cardamom together in a shallow bowl. Portion dough into 1 1/2 Tablespoon balls (I use a #40 scoop), roll in sugar mixture.

Arrange cookie balls on tray approx. 3" apart. Put try in freezer for 10 minutes before baking. Bake for 12 minutes, let cool on sheet for 5 minutes before moving to a wire rack to finish cooling. Store cookies in an airtight container.

Freeze cookies: After rolling dough balls in sugar mixture, arrange on a sheet pan and freeze until solid. Transfer to a container or bag for storage. Add 2-3 minutes additional baking time when baking directly from the freezer. Do yourself a favor and write the oven temperature and baking time on the bag or label! Now you can have delicious cookies in a few minutes for treat emergencies!

Don't forget to pin this post to your Pinterest for future reference!

Happy Baking!

Extra Easy Puppy Chow Recipe

Happy Monday! I wanted to share my version of Puppy Chow (or Muddy Buddies) today! I love to make this sweet snack, but really dislike how most recipes leave you with a couple cups of cereal leftover. Last time I made it, I adjusted the basic recipe to accomodate an entire 12ish ounce box of Rice Chex cereal and also a full 12 ounce bag of chocolate chips! My version is a little extra chocolately than the original, but I think it turned out really good! I also call for a bit extra powdered sugar, because I like there to be plenty!

This treat is for humans only, do not feed to dogs.

Ingredients:
- (1) 12.8oz box of Rice Chex cereal (approximately 12 cups)
- (1) 12oz bag of semi-sweet chocolate chips
- 2 cups (256 grams) smooth peanut butter
- 6 Tablespoons butter
- 1 1/2 teaspoons vanilla extract (optional)
- 3 cups (360 grams) powdered sugar
- Jumbo plastic zip bag, 2+ gallon. (These are my favorite*)

Instructions:
1. Measure cereal into a large bowl.

2. In a medium glass bowl combine chocolate chips, peanut butter, and butter. Microwave on high for 1 minute, stir. Microwave for 30 seconds, stir. Continue to microwave for 30 seconds at a time until mixture is fully melted. Stir in vanilla if using. (If you don't have a microwave, melt mixture by placing glass bowl over a small pot of lightly boiling water.)

3. Pour melted chocolate mixture over cereal, stir until evenly coated. Let mixture sit for 1-2 minutes to cool slightly.

4. Pour coated cereal into a the plastic bag.

5. Add powdered sugar to bag, seal. Shake until well coated.

6. Optionally, freeze or put in fridge to form delicious clumps, and cool faster!

Enjoy!

Don't forget to pin this post to your Pinterest for future reference!

Happy Making!

*Note: Any links marked with an asterisk in this post are affiliate links. This means if you click through and buy something, I make a small commission, at no extra cost to you.

White Chocolate Chex Mix Recipe

Happy Monday! I love making and giving sweet treats all year but especially around the holidays. I'm planning to try a few new things this year, but there are some treats that have a firm spot in the rotation. This chex mix is one of them!

It's really easy to adjust this recipe depending on what you'd like in your mix. I keep things pretty simple for mine, but will share a few other ideas at the end.


Ingredients:
- 12.8 oz Rice Chex cereal (minus 2 cups)
- 1 bag M&Ms candy (12.6 oz)
- Skinny stick pretzels
- 1 bag of white candy melts (12 oz)*
- 2 cups roasted salted peanuts

*I like to use candy melts vs. real white chocolate because I have a horrible track record with seizing white chocolate. The candy melts are pretty foolproof, and I don't think that they taste all that different. This year I even found peppermint ones! Feel free to use real white chocolate if you'd like.


1. Melt candy melts using a double boiler. I use a glass bowl over a small pot, nothing fancy.

2. In a large bowl, mix together cereal, M&Ms, a few handfuls of pretzels, and peanuts.

3. Pour melted candy into the bowl, mixing to coat. Spread on wax paper to harden.

4. Once cool, break up into pieces and enjoy or pack up for gifting.

I find this amount of chocolate to mix ratio perfectly coated by not overwhelming. If you'd like to up the ratio, use 1.5 bags of candy melts.

A few addition ideas: Cheerios cereal, Crispix cereal, Corn Chex cereal, Reese's Minis, Popcorn, Sprinkles. Drizzle with milk or dark chocolate after cooled to add color and extra flavor!

Enjoy!

Beef Stew Recipe

Comfort, originally uploaded by jenib320.

I'm not a huge meat-eater, but this is one meal I cannot resist. Beef stew is just so comforting when the weather turns cold! At first glance it may seem overly-simple (like no spices, sheesh!) but I swear it's delicious! My Mom has been making it for years and when she gave me the recipe I could not believe it! :)

Beef Stew

2 lbs stew meat (approx., more or less will work fine!)
1 c. red wine
1 c. beef broth
1/2 - 1 c. frozen peas
1/2 - 1 c. frozen pearl onions
1/2 - 1 c. frozen or fresh cut carrots
1 Bay Leaf
Salt & Pepper to taste
2-3 T. Flour

1. Pat dry (This is important! This is one of the few things I use paper towels for!) your stew meat, and cut into bite size chunks. Place meat in a gallon ziploc bag with a couple tablespoons of flour. Shuffle the bag until all pieces are coated.

2. Brown meat in a frying pan with a small amount of oil. You don't need to cook it long, most of the cooking will be done in the crock-pot.

3. Add stew meat, wine, broth, peas, onions, carrots, bay leaf, salt, and pepper to your crock-pot. You may choose to add more or less of each veggie depending on your taste!

4. You may need to add more liquid to cover meat and veggies, if you do, be sure to add equal parts wine and broth.

5. Stir and cover. Cook on high for 6-7 hours, allowing the beef to become tender. Stir every hour or so.

6. Serve with mashed potatoes and Dijon biscuits.

PS - The secret to amazing mashed potatoes is sour cream. I add butter, a splash of milk and a dollop of low-fat sour cream. They're bad for you, but I figure if you're going to go through the trouble of making homemade mashed potatoes they might as well be good! :)

Enjoy!

Dijon Biscuits

Dijon Biscuits, originally uploaded by jenib320.

Baked some mustard biscuits this evening and I thought I'd share the recipe! These are my very favorite biscuits. For a long time my Mom wouldn't tell me that the secret ingredient was mustard because I was such a picky eater. You would never know they had mustard in them!

Dijon Biscuits

2 c. flour
3 t. baking powder
1/4 t. salt
1/4 t. garlic powder
1/4 c. oil
2/3 c. lowfat buttermilk
1 T. dijon mustard

*Makes about 12 biscuits!

1. Preheat oven to 450 F.

2. Combine dry ingredients in a bowl.

3. Combine milk, oil and mustard.

4. Mix together dry and wet mixtures until well combined.

5. Turn dough out on a lightly floured surface. Knead 5 or 6 times.

6. Roll dough to about 1.5" thickness and cut with a biscuit cutter (or in my case an empty clean soup can!)

7. Place on a greased baking sheet. Bake for 10 to 12 minutes until lightly browned.

Dijon Biscuits, originally uploaded by jenib320.

Notes
*Biscuits actually puff up more than my photo, I rolled mine too thin! They still tasted good though!

*These freeze well!

*Ridiculously good with stew! :)

Enjoy!

Simple Roasted Pumpkin Seeds Recipe

Pumpkin Seeds, originally uploaded by jenib320.

Fall is here! I picked up a pumpkin today to make one of my favorite foods, roasted pumpkin seeds. This is the recipe I use every year. They're a great snack and they're good for you too!

Simple Roasted Pumpkin Seeds

Ingredients:
- 1 1/2 cups of pumpkin seeds*
- 2 tablespoons melted butter
- 1 teaspoon kosher salt (use less if using salted butter)

*Approx the amount in a medium/large carving pumpkin.

If you have more or less than 1 1/2 cups of seeds, just add or subtract a bit of butter/salt to compensate. Believe me, it's hard to go wrong!

Pumpkin Seeds, originally uploaded by jenib320.

1. Carve your pumpkin and separate the seeds from the stringy-pumpkin bits.

2. Put your seeds in a strainer and rinse well to get rid of any stray bits.


3. Preheat oven to 325 degrees. Lay seeds out to dry on a towel for 30 minutes, pat dry with a paper towel, or dry out in the oven for a few minutes. You want to make sure they're completely dry before roasting so they get nice and crispy!

Pumpkin Seeds, originally uploaded by jenib320.

4. Mix seeds, melted butter, and kosher salt in a mixing bowl. Stir to coat. Pour seeds out onto a sheet pan. Spread seeds out evenly by gently shaking the pan.

5. Roast seeds for around 45 minutes, stirring and checking on them every 15 minutes. They'll turn nice and golden brown when done! If the seeds aren't super dry they will take a bit longer to roast. Store in an airtight container once cool.

Pumpkin!, originally uploaded by jenib320.

You could mix things up by skipping the kosher salt and adding spices! Here are a few other ideas:

- Seasoned Pumpkin Seeds: 1/2 T of seasoned salt.
- Rosemary Garlic Pumpkin Seeds: 1 T dried rosemary + 1/4 t garlic + 1 t kosher salt
- Cinnamon Sugar Pumpkin Seeds: 2 T granulated sugar + 1 t cinnamon + a pinch of salt.

Enjoy! :)

Homemade Strawberry Freezer Jam

I have to share with you all how easy it is to make homemade freezer jam! I made some last night and decided to take a few photos along the way!

Homemade Strawberry Freezer Jam, originally uploaded by jenib320.

The instructions aren't difficult at all. I simply follow the quick & easy freezer jam directions that come along with the Sure Jell Pectin.

Homemade Strawberry Freezer Jam, originally uploaded by jenib320.

Easy Strawberry Freezer Jam

1 quart strawberries (fully ripe!)
4 cups of sugar
1 box Sure Jell Premium Fruit Pectin

Makes 6.5 half-pints.

Homemade Strawberry Freezer Jam, originally uploaded by jenib320.

1. Rinse fruit, cut off tops, and quarter strawberries.

Homemade Strawberry Freezer Jam, originally uploaded by jenib320.

2. Using a food processor, immersion blender, or regular blender, crush berries, but be sure not to puree. Jam usually has bits of fruit.

Homemade Strawberry Freezer Jam, originally uploaded by jenib320.

3. Measure 2 cups of crushed fruit into a large bowl. Add 4 cups of sugar. 4. Mix well. Allow mixture to sit for 10 minutes, stirring occasionally.

Homemade Strawberry Freezer Jam, originally uploaded by jenib320.

5. Combine pectin and 3/4 cup of water in a small saucepan. Stirring constantly, bring to a boil. Let boil for 1 minute.

Homemade Strawberry Freezer Jam, originally uploaded by jenib320.

6. Stir pectin mixture into fruit/sugar mixture. Stir until sugar has completely dissolved, around 3 minutes.

Homemade Strawberry Freezer Jam, originally uploaded by jenib320.

7. Pour into containers, leaving 1/2" of space. Put lids on and let sit at room temperature for 24 hours. After, you can refrigerate for up to 3 weeks and freeze for 1 year.

How seriously easy is that? You all should definitely try it while strawberries are still cheap! :)

Easy Souffle Recipe

Souffle, originally uploaded by jenib320.

Easy Souffle

1 package (10 oz) Spinach (thawed & drained)
2 cups Lowfat Cottage Cheese
3 Eggs
3 T Flour
1 t Salt (only add if not adding ham steak)
1 c Cheddar Cheese (shredded)
1 small Onion (chopped)
2 T Butter (melted)
1 small Ham Steak (diced)

1. Preheat oven to 350 F.

2. Squeeze excess moisture out of thawed spinach.

3. Saute onions in butter until softened.

4. Mix all ingredients gently and spoon into 1.5 quart casserole

5. Bake for 1 hour, serves six.

Notes
*This recipe can be easily cut in thirds to feed two. It can be baked comfortably in one 502 Pyrex Refrigerator Dish or two 501 Pyrex Refrigerator Dishes.

*I don't like spinach at all and am not fond of onion. The recipe can easily be made without either.

Souffle, originally uploaded by jenib320.

Homemade Microwave Popcorn

IMG_0268, originally uploaded by jenib320.

Before I was given my vintage air-popper, I used to make popcorn in the microwave. I don't like the taste of microwave popcorn so I was happy to discover a do-it-yourself microwave method. Even though I have an air-popper, I still use this method when I'm just making a little popcorn or I don't feel like dragging it out!

IMG_0256, originally uploaded by jenib320.

Easy Microwave Popcorn

1/4 cup of popcorn kernels
1/2 - 1 tablespoon butter
1 brown paper lunch bag

1. Melt the butter in the microwave. About 30 seconds should do.

IMG_0260, originally uploaded by jenib320.

2. Fill your brown paper bag with 1/4 cup of kernels.

IMG_0261, originally uploaded by jenib320.

3. Fold over the top of your bag once.

IMG_0263, originally uploaded by jenib320.

4. Fold it over again.

5. Place bag folded side down in the microwave and cook for between 1.5 and 2 minutes. You'll need to adjust this to your own microwave.

6. Pour into a bowl, top with butter and a pinch of salt.

Enjoy!

Toasted Coconut Biscotti

Toasted Coconut Biscotti, originally uploaded by jenib320.

I wanted to share one of my favorite recipes! For biscotti, it's quick and easy! It is perfect for dipping in coffee and in my favorite, milk.

It will continue to be a little quiet in this space for the next two weeks. This is the last week of classes with exam week coming up next week. It shouldn't be too bad this semester, but it will definitely be busy! I still plan on posting, but it will be a little sporadic!

Toasted Coconut Biscotti, originally uploaded by jenib320.

Toasted Coconut Biscotti Recipe
1 3/4 c flour
3/4 t baking powder
1/4 t salt
1/4 t baking soda
1/8 t nutmeg
3/4 c sugar
1 t vanilla
2 large eggs
1 cup toasted coconut

1. Preheat the oven to 300 degrees F.

2. Spread coconut on a cookie sheet and toast in the oven for 5-10 minutes. This can be done while the oven is heating, just be sure to check on it every few minutes.

3. Mix together the flour, baking powder, salt, baking soda, and nutmeg.

4. Beat sugar, vanilla, and eggs with a mixer or in a large bowl until thick.

5. Gradually add the dry ingredients and coconut to the wet mixture.

6. Pour out the mixture onto a greased cookie sheet. Spray a little cooking spray on your hands and shape into a log shape. Flatten a bit.

7. Bake for 40 minutes.

8. Remove from the oven and let cool for 5 minutes.

9. Slice into ½ inch (or so) slices.

10. Transfer to a cooling rack and put back in the oven to cook for an additional 15-20 minutes.

NOTES
*Be careful when toasting the coconut, it burns easily!

*I don’t keep nutmeg around because I hardly ever use it. I used a little Allspice instead and it tastes fine.

*You can bake the biscotti the second time on the original cookie sheet if you want. The advantage of cooking it on a cooling rack is that it bakes it on all four sides for extra crisp!

Baked Penne Recipe

Baked Penne, originally uploaded by jenib320.

This is a super easy meal that takes very little ingredients! It also could be customized very easily!

Baked Penne
1 pound of penne pasta
1 pound of sweet italian sausage
1 jar of pasta sauce
1-2 cups of shredded mozzarella cheese

1. Preheat the oven to 325 degrees.
2. Start a pot of water to boil for the pasta.
3. Brown sausage on the stove, breaking into pieces as you go. Drain.
4. Cook pasta.
5. Combine cooked pasta, drained sausage and pasta sauce in a large casserole. Top with shredded mozzarella and cover.
6. Bake for 25 minutes to heat through and melt the cheese.

Enjoy! :)

*Dear Pyrex friends, this fits perfectly in a 2.5 qt 045 casserole!

*I've made this many times without the sausage as well!

Quick Pizza Dough Recipe

Pizza, originally uploaded by jenib320.

The recipe is from Secrets of Low-Fat Cooking. I peeked around, I don't think it is in print anymore!

Quick Pizza Dough
1 1/2 cups all-purpose white flour
1/2 cup whole-wheat flour
1 package quick-rising yeast
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon olive oil
3/4 cup water

Preheat oven to 500 degrees F.

1. In a food processor (or stand mixer with paddle attachment) combine white and whole-wheat flours, yeast, salt and sugar.

2. Combine water and oil in a glass measuring cup, microwave until water is between 125-130 degrees F. (lukewarm)

3. With the processor (or mixer) on, gradually pour the warm liquid into the dry mixture. (If too dry add a few tablespoons of warm water, if too wet add a few tablespoons of flour)

4. Process/mix until dough forms a ball, then process/mix for 1 minute to knead.

5. Transfer the dough to a lightly floured surface. Cover with plastic wrap and let rest for 10-15 minutes before rolling out.

6. Split dough in half to make two 12 inch (or so) pizzas. Poke dough with a fork to reduce puffing up in the oven.

7. Bake on a cookie sheet or on a pizza stone. Bake for between 5-7 minutes. Baking will be quicker if using a pizza stone.

8. Remove from oven, add desired sauce/toppings and pop back in the oven for a few minutes to melt the cheese. Enjoy!

Notes:

*Dough can be made ahead and refrigerated overnight. After letting it rise, place in a plastic bag. Bring it to room temperature before using.

*If you will be using a pizza stone, I would suggest rolling the dough out on a sheet of parchment paper. Cut around the parchment paper after it's fully rolled out and bake it right on the paper. This ensures that the pizza will not stick to your pizza stone.

*If you're adding pepperoni to your pizza, try cooking them in between two paper towels in the microwave for 30-60 seconds to help pull out some of the fat and make them nice and crispy!

Navy Bean Soup

Navy Bean Soup, originally uploaded by jenib320.

Finally remembered to soak some beans overnight so I could make Navy Bean Soup. It turned out great! It was super easy and really hit the spot on a cold day!

Navy Bean Soup

1 lb Navy beans
32 oz Chicken Broth (best to use reduced sodium kind!)
1 Hamhock
1 small Hamsteak (cubed)
1/2 an Onion
1-2 stalks of Celery
2-3 Carrots
1-2 Bay Leaves
1-2 cups of Water

1. Soak the beans in water overnight.

2. Combine beans, hamhock, chicken broth, water and bay leaves in a stock pot. Bring to a boil. Let simmer covered on low for 2 hours, checking often.

3. Remove and discard hamhock.

4. Chop onion, celery, carrot and hamsteak and add to the soup. Let simmer for 30 minutes to soften veggies.

5. Remove bay leaves and serve! Enjoy!

This tastes great with a grilled cheese on the side or with bread to dip in it!

Cincinnati Chili Recipe

Cincinnati Chili, originally uploaded by jenib320.

I know the long list of spices seems daunting, but I promise it's worth it! :)

3 lbs Ground Beef
1 T Minced Dried Onion
2+ t Garlic Powder
1+ t Salt
1+ t Chili Powder
1+ t Cumin
1+ t Paprika
½ t Thyme
½ t Cayenne Pepper
½+ t Cinnamon
¼ t Oregano
¼ t Marjoram
¼ t Ground Allspice
¼ t Rosemary
Pinch Red Pepper Flakes
Pinch Ground Cloves
2 Bay Leaves
45oz Kidney Beans
46oz V8 Juice
1 ½ T Worcestershire Sauce

(1+ t= a heaping teaspoon)

1. Brown ground beef. Drain off the liquid.

2. Mix the ground beef with the V8 juice, spices and Worcestershire sauce.

3. If cooking on the stove, combine ingredients in a large pot and let cook partly covered on low heat for 2.5 – 3 hours.

4. If cooking in a crock-pot, combine ingredients in the pot and let cook covered on high for 4 – 5 hours.

5. Add drained, rinsed kidney beans about 5 – 10 minutes before serving to heat through.

6. Serve over spaghetti with crumbled saltines and shredded cheddar cheese. You can also add some minced red onion! (I skip this because I hate onions.)

*Notes:

Spices, originally uploaded by jenib320.

When we make this recipe we generally make a separate set (or a few!) of the spices and store them in a small tupperware. Since it takes so many spices, it’s nice to have them already premeasured to make prep really quick! Just be sure to mark it so you don’t forget what it is!

Cincinnati Chili, originally uploaded by jenib320.

Also, this makes a lot of chili, but it freezes great. It can be frozen in freezer bags or tupperware. Personally, I like freezing some in bulk and then a few single serving sizes so that I don’t have to defrost a whole bag when I want some for lunch!

Enjoy!

Chocolate Pretzel Cookie Recipe

My very favorite Christmas cookies. They are fun to make and super chocolatey! This recipe is from the Gold Medal Century of Success Cookbook from 1979.

Official Name: Chocolate Peppermint Cookie Twists
Unofficial Name: Chocolate Pretzel Cookies

Makes around 4 dozen cookies.

Chocolate Pretzel Cookies:
1/2 cup butter, softened
1/2 cup shortening
1 cup powdered sugar
1 egg
1 ½ teaspoons vanilla
2 ½ cups all-purpose flour
1/2 cup cocoa
1 teaspoon salt

Preheat oven to 375˚. Mix butter, shortening, powdered sugar, egg, and vanilla. In a separate bowl, mix flour, cocoa, and salt. Stir dry mixture into wet mixture until combined.

Take level tablespoonfuls of dough and roll into pencil-like logs on a floured surface. Form each into a pretzel shape and place on an ungreased cookie sheet.

Bake for about 9 minutes. Transfer cookies to a cooling rack and let cool completely.

Chocolate Glaze:
2 squares unsweetened chocolate (1oz each)
2 tablespoons butter
2 cups powdered sugar
3 to 4 tablespoons milk
Optional: 1/4 cup topping (crushed candy canes, sprinkles, etc.)

Melt butter and chocolate squares in a medium/small saucepan over low heat. Remove from heat and add powdered sugar. Add 3 to 4 tablespoons of milk until smooth.

Either dip cookies into the glaze or swirl glaze over them by dipping a spoon in the glaze and letting it drip onto the cookies (shown above). I usually do this on the cooling rack. Place a sheet of wax paper underneath to catch all the drips!

Quickly add desired topping. Allow to dry for an hour or so before boxing up. This could be sped up in the fridge.

Enjoy! These are quick to make and they taste great with a glass of milk. If you love chocolate, you must try these.