Today, I’m very excited to introduce the very first ever guest post on The Cook’s Sister! Welcome Mel from Ginger Bakes!
Sound familiar? That’s because I nominated Mel’s blog for the One Lovely Blog Award back in October!
Mel and I are both participants in the monthly Improv Challenge hosted by Kristen from Frugal Antics of a Harried Homemaker, which is how we met. We both visit each other’s blogs regularly now. And we both own some very cute kitties that like to check out the tasty treats we share on our blogs.
Mel is a fantastic baker and I’m always amazed with her creations, they’re both delicious and beautiful! Check out a few of my favourites:
- Marbled Chocolate Orange Pound Cake
- Chocolate Dipped Matcha Whipped Shortbread
- Strawberry Matcha Pops
- Vanilla Buttermilk Cupcakes with Vanilla Bean Buttercream
Now, the part you’ve all been waiting for… the guest post and Mel’s fantastic cookie recipe that she’s sharing with us today! Take it away Mel!
Hi! I’m Mel and I’m the one behind Ginger Bakes. I found Amber’s blog on my first Improv challenge and have been following her ever since. Especially when I discovered she is a fellow Ontarioan! So when she was looking for a guest poster I jumped at the chance!
I am an avid baker, and it’s no secret that one of my favourite things to bake are cookies. They are also the perfect goodies to share. Our neighbor and friend is moving out of province and sent me home with some baking supplies saying that she would never use them up before she left. For me it was the perfect excuse to bake something up to send her way. Since she is driving out, I needed it to be portable and travel friendly (to last the three day drive!), but also still super delicious.
Enter these slice-and-bake cookies. Easy to put together, drive friendly, and still indulgent with the chocolate drizzle. Also the hint of espresso makes it a justifiable treat for breakfast. 😉 It also makes a small batch, so it’s perfectly sized to stretch out over a long drive or if there is only a couple people in the house and you don’t want cookies sticking around for all eternity. Having said that, these also freeze beautifully and the recipe doubles wonderfully.
Chocolate Drizzled Mocha Cookies
Makes about 2 dozen cookies
- ½ cup butter, softened (approx. $1)
- ½ cup sugar (approx. $0.16)
- 1 egg ( approx. $0.24)
- ½ tsp. instant espresso powder ( approx. $0.08)
- 1 cup all-purpose flour (approx. $0.32)
- ¼ cup cocoa powder (approx. $0.40)
- ½ tsp. baking soda (approx. $0.01)
- ¼ tsp. salt (approx. $0.01)
- ½ cup chocolate chips, melted (approx. $0.75)
- In a large bowl, or in the bowl of your mixer, cream together the butter and the sugar until light and fluffy, about 3 minutes. Add the egg and beat until combined.
- In another bowl, combine the espresso powder, flour, baking soda and salt. Gradually add it to the butter mixture until it’s all combined.
- Shape the dough into a log, wrap tightly in plastic wrap and refrigerate for at least an hour (or if you are impatient like me, 30 minutes in the freezer)
- Preheat the oven to 350o F and line your baking sheets with parchment paper. Unwrap the chilled dough, and with a sharp knife cut into 2mm/ ½ in slices. Arrange on your prepared sheets and bake for 10-12 minutes. Let cool a couple minutes on your tray, then transfer to a cooling rack to cool completely.
- Once the cookies are cooled, put the melted chocolate into a disposable piping bag or a heavy duty freezer bag with the corner snipped, and drizzle over the cookies. Let the chocolate set, then enjoy!
Total approximate cost: $2.97 for 24 cookies