Flourless Mocha Chocolate Chip Cookies

1 cup Trader Joe’s Creamy Almond Butter
2 large eggs
1 tsp vanilla
⅔ cup Trader Joe Organic Coconut Sugar
1 tsp baking soda
1 tbsp Trader Joe’s Colombian Instant coffee
3 tbsp cocoa powder
⅓ cup chocolate chips
sea salt

Preheat oven to 350 degrees. Spray a baking sheet with cooking spray or line cookie sheet with parchment paper. Set aside.

Mix all dry ingredients in a small bowl. In a separate bowl, mix all wet ingredients. SLowly add the dry ingredients to wet ingredients until well combined. Fold in chocolate chips.

Use a table scoop to scoop out cookies and roll them into a ball. Use the palm tp slightly flatten and then add more chocolate chips in top if desired and a sprinkle of sea salt.

Bake cookies for 10 minutes. Remove from oven and let cool on wire racks.

Salted Dark Chocolate Cookies

1 cup all-purpose flour
⅓ cup unsweetened cocoa powder
⅓ cup Hershey’s special dark cocoa powder*
1 tsp baking soda
½ cup butter, softened to room temperature
½ cup sugar
½ cup packed light or dark brown sugar
1 large egg, at room temperature
1 tsp vanilla
2 tbsp milk
1 cup semi-sweet or dark chocolate chips and/or chunks
sea salt for sprinkling

NOTE: Dough must be chilled  for 3 hours before cookies can be baked.

Whisk the flour, cocoa powders, and baking soda together until combined. Set aside.

In a large bowl, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the sugars and beat on medium speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.

On low speed, slowly mix the dry ingredients until combined. The dough will be thick. Switch to high speed and beat in the milk, then add the chocolate chips. Cover the dough tightly with foil or plastic wrap and chill for at least 3 hours and up to 3 days.

Remove the dough form the refrigerator and allow to sit at room temperature for 10 minutes. This makes the dough easier to scoop and roll.

Preheat oven to 350 degrees. Line baking sheets with parchment. Set aside.

Scoop and roll balls of dough, about 2 tbsp of dough each, into balls. Place in the baking sheets and sprinkle with a little sea salt.

Bake the cookies for 10 minutes. The baked cookies will look soft in the center when you remove them. Allow to cool for 5 minutes on the cookie sheet. If desired, press a few more chocolate chips or chunks into the top of the warm cookies. The cookies will deflate as you let them cool. Transfer to cooling rack to cool completely.

*⅔  cup of unsweetened cocoa powder can be substituted for the cocoa/dark cocoa mix.

Constant Comment Spice Cake

½ cup milk
5 Bigelow Constant Comment Tea Bags
½ cup butter
1 cup sugar
3 eggs, at room temperature
1⅔ cups flour
2½ tsp baking powder

Preheat oven to 350 degrees. Grease and flour a 9” round cake pan. Combine milk and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge, stirring occasionally. (DO NOT BOIL). Remove from heat and let cool (15-20 minutes); remove tea bags squeezing out liquid. Set aside.

In a large mixing bowl, cream butter and sugar until smooth. Add the eggs and whisk to blend. Add the cooled milk; continue to whisk until thoroughly combined. Add the flour and baking powder; mix until a smooth batter forms.

Pour batter into pan. Bake approximately 35 minutes, or until center of cake springs back when touched. Cool on wire rack before removing from pan. Let cool completely before serving. Dust top with confectioners sugar.