Triple Chocolate Cookies
These cookies are dark and delicious with an intense chocolate hit. You can substitute 1 cup (250 mL) each milk chocolate chips and semisweet chocolate chips for both the chopped chocolates.
These cookies are dark and delicious with an intense chocolate hit. You can substitute 1 cup (250 mL) each milk chocolate chips and semisweet chocolate chips for both the chopped chocolates.
To achieve the super-soft texture of these chocolaty cookies, a little sour cream goes a long way. Drizzle the finished cookies with milk chocolate instead of white, if desired.
Sweet butterscotch squares hide a layer of crystallized ginger and velvety milk chocolate. These are pretty when packaged as gifts and are the perfect holiday treat to add to a bake sale.
Milk chocolate lightens the flavour of this silky dark sauce to make a rich and satisfying treat. For a booze-free sauce, use milk and 2 tsp (10 mL) vanilla instead of brandy.
Nothing says decadence like a light, airy chocolate mousse. The sweet, creamy flavour of the milk chocolate and the deep, rich taste of the dark chocolate give this mousse the best qualities of both.
These traditional Spanish fried pastries are often served con chocolate (with chocolate). Accompany them with our rich milk chocolate sauce, or take it up a notch and add a mug of hot chocolate for dipping.
Banana bread aficionados often cling to the classic banana-walnut combination, but this version will be sure to change their tune. It uses milk chocolate, but feel free to swap it for your favourite dark chocolate and create a new standard.
Fragrant chai tea spices are mixed with creamy milk chocolate and swirled with rich dark chocolate in this ginger-studded treat. The key to achieving a velvety-smooth texture and maximum flavour is finely grinding the preground spices in a spice grinder.
For the best flavour, choose passion fruits that are dark purple in colour and heavy for their size, indicating ripeness. White chocolate is sweeter than dark and milk chocolates, making it ideal to pair with a tart, tangy fruit.
The versatility of these cookies is endless. White or milk chocolate, or dried apricots or currants make delicious substitutions for the dark chocolate. Make sure you use just a level tablespoonful of dough for each cookie; that guarantees the not-too-thin, chewy texture that will have you reaching for seconds.
