Blood Orange, Salted-Dark Chocolate Chip Cookies

Blood Orange, Salted-Dark Chocolate Chip Cookies

Blood Orange, Salted-Dark Chocolate Chip Cookies I Pretty Little Pastimes

The chocolate chip cookie, a classic that we all grew up eating hot out of the oven with a cold glass of milk, right? Well, consider this a grown up version of your favorite go-to cookie. This Dark Chocolate Chip Cookie has all the sweetness you remember, with an added citrus zing and sea salt finish. What’s not to love about that?

Next time you find yourself face-to-face with Blood Oranges, grab some of these colorful cuties and add them to your favorite orange recipes. I can’t wait to try them in some frosty beverages for a pop of color and tartness! But for now I will take my Blood Oranges with a dose of chocolate!

Blood Orange, Salted-Dark Chocolate Chip Cookies

  • 2 sticks butter, room temperature
  • 3/4 cup brown sugar, packed
  • 1/2 cup pure granulated sugar
  • 2 eggs
  • 1 and 1/4 teaspoons pure vanilla extract
  • 2 tablespoons blood orange juice
  • zest of one medium blood orange
  • 2 and 1/4 cups flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 5 ounces dark chocolate chips
  • sea salt for garnish (optional)

In a small bowl combine flour, salt and baking soda. Set aside.

In a large mixing bowl, cream together butter and sugars until fluffy, about 5 minutes. Incorporate eggs, one at a time, until combined. Add vanilla, zest and blood orange juice. Mix until evenly distributed.

Slowly add in the flour mixture, stirring to combined. Once thoroughly mixed, stir in the dark chocolate chips (be careful not to over-mix).

Refrigerate the dough for 20 minutes.

Preheat oven to 350 degrees. Drop the chilled dough onto a cookie sheet covered with parchment paper. Bake for 8-10 minutes, or until edges are slightly golden brown. Remove the cookie sheet from the oven and let sit for 2 minutes before transferring the cookies to a wire rack.

Sprinkle tops with a small amount of sea salt and enjoy!

Blood Orange, Salted-Dark Chocolate Chip Cookies I Pretty Little Pastimes

Blood Orange, Salted-Dark Chocolate Chip Cookies I Pretty Little Pastimes

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Chocolate-Covered Strawberry Muffins

Chocolate Covered Strawberry Muffins I Pretty Little Pastimes

Who doesn’t love chocolate-covered strawberries? They are one of those sweet treats that just make you feel like you should be celebrating over a cold glass of champagne. Well, it was a little early in the day for some bubbly, so I decided to try and work these flavors into a more early-afternoon appropriate snack. What could be better than a warm muffin to start my day? I don’t normally eat chocolate this early in the day, but today I made an exception. And after what I tasted when I tried one straight out of the oven, it might just happen more often.

Chocolate-Covered Strawberry Muffins

  • 3 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 eggs, at room temperature
  • 3/4 cup sugar
  • 1/4 cup light brown sugar
  • 1 cup milk, at room temperature
  • 1/4 cup canola oil
  • 1 teaspoon pure vanilla extract
  • 2/3 cup dark chocolate chips (or semi-sweet)
  • 1 and 1/4 cup fresh strawberries, chopped
  • coarse sugar

Preheat oven to 425 degrees F. Spray a muffin pan with non-stick spray or line with muffin tins. In a large mixing bowl, gently combine flour, baking powder, salt and cinnamon. Set aside. In another bowl, whisk together eggs and sugars until combined. Mix in milk, oil and vanilla. Fold wet ingredients into the flour mixture until just combined, being careful not to over-mix (the batter should be thick and slightly lumpy). Carefully fold in the chocolate chips, followed by the strawberries.

Chocolate Covered Strawberry Muffins I Pretty Little Pastimes

Pour the batter into the prepared muffin pan, filling each cavity to the top. Sprinkle the tops with coarse sugar. Bake the muffins at 425 degrees F for 4 minutes. Keeping the muffins in the oven, lower the temperature to 375 degrees F and continue to bake for 14 additional minutes or until a toothpick inserted in the middle of the muffins come out clean. Remove from oven and allow to cool for 10 minutes.

Chocolate Covered Strawberry Muffins I Pretty Little Pastimes

These muffins will taste best fresh from the oven, but can be stored in an airtight container for up to 5 days. I have some extras in the kitchen and will definitely serve them warm with some vanilla frozen yogurt or fresh whipped cream for dessert later. Enjoy!

Dark Chocolate Chip Banana Cookies

Dark Chocolate Chip Banana Cookies I Pretty Little Pastimes

I have a terrible habit of buying bananas and letting them get too ripe sitting on the counter. I have tried the plastic wrap over the stem trick and I admit that it does prolong the inevitable over-browning of my poor produce. But this time, rather than giving up, I found a cookie recipe that calls for very ripe bananas. I tweaked it a little and added some dark chocolate chips and walnuts. They came out soft and cake-like and had a banana bread flavor, yum!

Dark Chocolate Chip Banana Cookies

  • 2 & 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2/3 cup butter, softened
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup mashed bananas (approx. 2 bananas)
  • 2 cups dark chocolate chips
  • 1 cup walnuts (optional)

Preheat your oven to 400 degrees. In a mixing bowl sift the flour, baking powder, salt and baking soda. In a separate mixing bowl, cream the butter with the white and brown sugars until light and fluffy. Beat in the eggs and pure vanilla extract. Mix the mashed bananas. Slowly add the flour mixture into the batter until just combined. Stir in the dark chocolate chips and walnuts. Drop the mixture by the tablespoonful onto a parchment lined cookie sheet. Bake for 7-10 minutes or until the bottoms are golden brown. Transfer the cookies to a wire rack and cool completely.

I loved the sweet banana smell that came wafting out of the kitchen while these were baking. They are a nice dessert alternative to banana bread and a great way to use up bananas that you might otherwise toss out. I would like to say that I will only be making these when I have a craving, but with my track record, they just might become a permanent staple around the house. Enjoy!