These cakes are a one-bowl wonder and are so easy to make.

You can turn this recipe into a single cake if you prefer, and you can use any type of fruit you like, but I especially love the combination of dark chocolate and cherries.

If using cherries, you can use fresh pitted cherries, frozen and unthawed, or jarred and drained.

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* Cinnamon Orange Shortbread Wedges with Orange Blossom Frosting
* Caker’s halva, milk chocolate, grilled hazelnut cake
* Recipe: Cake with lemon, olive oil and tarragon from the Caker

Preparation time: 10 minutes

Cooking time: 30 minutes

Ready on time: 1h10

Makes: 10 large cupcakes

Ingredients

For the cake:

200 g spelled or all-purpose white flour

150g soft brown, light muscovado or coconut sugar

100g ground almonds

2 teaspoons baking powder

pinch of sea salt

1 cup almond milk

1 teaspoon vanilla extract

1/2 cup light olive oil

150g cherries

100 g dark chocolate chips, 70% cocoa

For dusting:

2 tablespoons processed Dutch cocoa powder

Method:

Preheat the oven to 170°C in convection. Grease or place muffin papers in 10 holes of a large cupcake/muffin tray.

In the bowl of an electric mixer, combine the flour, sugar, ground almonds, baking powder and salt.

Gradually add the milk, vanilla and oil.

Fold in cherries and chocolate chips by hand.

Divide the batter evenly among the 10 holes.

Bake for about 30 minutes or until the pastry is golden brown, springy to the touch, and a knife inserted in the center comes out clean.

Allow cakes to cool for 10 minutes before unmolding onto a cooling rack.

Once the cakes have completely cooled, sprinkle with cocoa powder using a fine sieve.

Serve at room temperature.

Refrigerate in an airtight container for up to 3 days.

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There is nothing more traditional than a classic chocolate chip cookie and this is one of the easiest recipes to follow to make your own.

If you want to bake chocolate chip cookies at home, all you really need are basic ingredients like flour, butter, and an egg – but it’s so amazing! And these chocolate chip cookies are a sure winner for anyone with a sweet tooth. Our recipe uses dark chocolate for the chunks, pecans to give these cookies a little extra crunch, and cocoa powder for a chocolate flavor all over the place. But you can also spice up the recipe even more by grating the zest of an orange in the mixture before putting it in the oven.

Top tips for making chocolate chip cookies:

Because this is such a simple recipe, the best thing you can do to take your cookies to the next level is to use high quality ingredients. For example, premium butters won’t contain sunflower or vegetable oils, and they’ll also produce a better cookie right out of the oven.

You might also like:

Sugar cookies

Peanut butter cookies

Snickerdoodles

video of the week

There is a lot of cookie making right now.

Maybe your family is looking forward to the same selection of cookies year after year: my mom could be relied on to produce Swedish ginger cookies called Peppparkakar, spritz cookies and a cookie called Starlight Mint Surprise, which won a competition. national pastry based on basic sugar. cookie dough in which was buried a chocolate-mint disc, which is no longer made.

There were more and we were looking forward to them. “Why, it just wouldn’t be Christmas without…” and fill in the blanks with the names of the annual favorites.

These vegan chocolate pumpkin muffins are the essence of fall baking! The spicy pumpkin swirls around layers of chewy chocolate for the ultimate fall treat.

Pumpkin Chocolate Muffins [Vegan]

IIf you’re looking for a quick, easy, and healthy baked treat, this may be your answer. They have a rich chocolatey flavor, but the banana flavor reveals its healthy qualities. The building blocks of these cakes are not just butter and sugar, but bananas, sweet potatoes, yogurt, olive oil, and baked quinoa. Cooked quinoa and grated sweet potato provide substance, softness and sweetness, essential for a good muffin but also so good for you. Quinoa provides protein and essential amino acids, sweet potato provides vitamin A, and they both provide a good portion of fiber. A treat for you, your children, your friends and your family.

Preparation time: 20 minutes | Cooking time: 20 minutes

MAKES

10 muffins

INGREDIENTS

• 100 g dark chocolate (70% cocoa), cut into pieces
• 130g plain flour
• 30g cocoa powder
• 100 g soft brown sugar
• 2 teaspoons of baking powder
• 1 ripe banana, chopped
• 30g of plain yogurt
• 50 ml light olive oil
• 1 large egg
• 1 teaspoon of vanilla extract
• 100g of cooked quinoa
• 50 g finely grated sweet potato
• Runny honey, for icing (optional)

METHOD

1. Preheat the oven to 220C / 200C hot air / Gas 7. Prepare a muffin tin either by greasing or by filling 10 holes with paper cups.
2. Pour the chocolate into a bowl with the flour, cocoa, sugar, baking powder and mix.
3. Combine banana, yogurt, oil, egg, vanilla and quinoa until smooth, then add to a bowl with the sweet potato.
4. Mix wet and dry ingredients with a wooden spoon until just combined, then divide between paper cups or holes in muffin tins.
5. Bake for five minutes, then reduce oven temperature to 170C / 150C hot air / gas 3 and bake for another 12-15 minutes, or until a toothpick inserted in the center comes out clean.
6. If desired, brush the tops with honey while they are still a little hot. Best eaten fresh, but kept in an airtight container, it will last up to five days.

Recipe from Good to Eat by David Atherton (Hodder & Stoughton, £ 25). Order your copy from Telegraphic bookstore

ohOur original two-chocolate cookie with a sticky Nutella center. This recipe is so versatile: you can leave it plain or stuff it with any chocolate spread you like. Reheat the cookies for 30 seconds in the microwave on full power once cool, or better yet, enjoy them warm out of the oven. These cookies don’t last very long in our bakery – our team also brings them home most of the time!

Preparation time: 2 hours 30 minutes, freezing included | Cooking time: 15 minutes

MAKES

12

INGREDIENTS

• 12 tablespoons of Nutella
• 250 g unsalted butter
• 125g of caster sugar
• 175 g light and soft brown sugar
• 2 eggs + 1 egg yolk
• 550g plain flour
• 50g cocoa powder
• 10g of cornstarch
• 2 teaspoons of baking powder
• ½ teaspoon of baking soda
• ½ teaspoon of salt
• 500 g of milk chocolate chips, plus a supplement for the tops
• 1 teaspoon of vanilla extract

METHOD

1. Place 12 tablespoons of Nutella on a lined baking sheet and place in the freezer for a few hours until frozen. These will be the toppings for the cookies; the frost prevents them from escaping.
2. Preheat the oven to 220C / 200C Hot air / Gas 7.
3. Place the butter in a blender (or use a hand-held electric whisk) and mix on medium speed until smooth and light in color.
4. Add the two sugars, eggs and egg yolk and beat together until blended.
5. Add the rest of the ingredients and mix everything together.
6. Weigh the cookie dough into 12 portions of 150 g each and form balls.
7. Divide each ball in half and squeeze a ball of frozen Nutella in the middle. Press the two halves again and roll them into a firm ball.
8. Place the balls on the lined baking sheets and flatten them slightly. Add chocolate chips on top of cookies.
9. Bake in preheated oven for 12 minutes. (If you are cooking in batches, put them in the refrigerator until they are ready to be cooked.) Let cool on the trays.

Recipe from Finch Bakery: Sweet Homemade Treats and Showstopper Celebration Cakes by Lauren and Rachel Finch (DK, £ 20), available at The telegraphic bookstore

If you don’t tell people these cookies are gluten-free and vegan, they’ll never know, says chef Ryan Scott, owner of Ryan Scott 2Go Catering in San Francisco. Scott recently featured the cookies on “The Today Show,” along with a recipe for his Spicy Taco Salmon. Both recipes are featured in his new collection, “The No-Fuss Family Cookbook: Simple Recipes for Everyday Life” (Houghton Mifflin Harcourt, $ 30).

The cookies, which are made with coconut oil instead of butter, are a perfect sweet treat for vegan dads this Father’s Day. And if you don’t need the cookies to be gluten-free, you can use regular all-purpose flour.

Incredibly delicious vegan and gluten-free double chocolate cookies

Makes 24 cookies

Ingredients

2⁄3 cup coconut oil, at room temperature but solid, not liquid

2⁄3 cup lightly packed brown sugar

1⁄2 cup granulated sugar

1⁄2 cup unsweetened almond milk

2 1/2 cups gluten-free all-purpose flour, such as Cup4Cup

1⁄2 cup unsweetened cocoa powder processed in the Netherlands or extra dark

1 teaspoon of salt

1 teaspoon of baking soda

1⁄2 teaspoon of baking powder

2 cups vegan dark chocolate chunks, divided use

2 tablespoons of Maldon sea salt

instructions

Heat the oven to 350 degrees. Line two baking sheets with parchment paper.

Using an electric mixer, cream the coconut oil, brown sugar and granulated sugar until fluffy, 3 to 4 minutes. Add the almond milk and mix on medium speed until completely incorporated. Scrape down sides of bowl and mix for 1 minute more.

Add the flour, cocoa powder, salt, baking soda and baking powder. Mix on low speed until all the ingredients are incorporated and well combined. Add 1 ½ cups of the chocolate pieces and mix by hand until they are evenly distributed.

Chef’s Notes

If you don’t tell people these cookies are gluten free and vegan, they’ll never know. I love leaving a bunch of them on the counter for the girls to use when I have to go on a work trip. This is my “so sorry to be gone but scarf on it and you will forgive me” plan, and it hasn’t failed me yet!

Technical tip: When measuring cocoa powder, be sure to put the cocoa in the measuring cup before leveling it with a spatula. Scooping up the cocoa with the measuring cup will result in too much cocoa for this recipe.

Exchange option: If you don’t need them to be gluten-free, use regular all-purpose flour.

Preperation

1.

Preheat oven to 350 F. Line two baking sheets with parchment paper.

2.

In a medium bowl using an electric mixer, cream the coconut oil, brown sugar and granulated sugar until fluffy, 3-4 minutes. Add the almond milk and mix on medium speed until completely incorporated. Scrape down sides of bowl and mix for 1 minute more. Add the flour, cocoa powder, salt, baking soda and baking powder. Mix on low speed until all the ingredients are incorporated and well combined. Add 1 ½ cups of the chocolate pieces and mix by hand until they are evenly distributed.

3.

Place 2 tablespoon mounds of dough on prepared baking sheets, spacing cookies at least 2 inches apart. Press remaining chocolate pieces onto top of cookie dough balls and sprinkle a small pinch of flaky sea salt on each. Bake for 9 minutes. When you gently touch the center of a cookie, it should be soft and not roll back, but it will not be runny or shaky.

4.

Let cool completely on the mussels. Store in an airtight container or zippered bag at room temperature for up to 5 days.

GREG PATENT for Lee Montana newspapers

Roman Chocolate Cookies

In these decadent cookies, pecans and chocolate are perfect partners. I use both cocoa powder and 72 percent dark chocolate to enhance the flavor. Every time I make cookie dough, I cut a large block of chocolate into large chunks or use large buttons. I think it’s always nice to have a generous amount of chocolate in a cookie if it’s advertised as such!

The texture of these cookies is more of a cross between a fondant brownie and a cookie, sitting on the softer side. This means they store very well and stay soft for a few days if stored in an airtight container.

If you rush the process and bake them right away, rather than letting the dough sit in the fridge for a few hours or overnight, your cookie outcome will be dramatically different. Letting it sit means the cookie stays in shape during baking rather than melting into a flat mess.

Dark chocolate and pecan cookies

Preparation time: 25 minutes, plus cooling time | Cooking time: 25 minutes

MAKES

About 24 cookies

INGREDIENTS

• 150g unsalted butter
• 140 g dark brown sugar
• 2 medium eggs
• ½ teaspoon of baking powder
• 120g plain flour
• Pinch of salt
• 25g cocoa powder
• 40g coarsely chopped pecans
• 70 g dark chocolate (at least 70%), cut into large pieces or chocolate buttons

To finish

• 24 pecan halves (30-40g)
• Sea salt flakes

METHOD

1. Start by making brown butter by melting the butter in a saucepan over very low heat and slowly – for about 10-15 minutes – until it smells nutty and turns golden. Remove from the heat, pour into a heat-resistant container and leave in the refrigerator until firm.
2. Using a large bowl and wooden spoon or a stand mixer with the paddle attachment, beat the chilled brown butter until smooth, then stir in the sugar until smooth. ‘it is completely combined – but try not to beat too much at this point as this causes too much to rise and drop during cooking.
3. Add the eggs and mix well.
4. Combine the baking powder, flour, salt and cocoa powder in a large bowl, then add it to the butter and sugar mixture, mixing well. Stir in chopped pecans and chocolate.
5. Transfer the cookie dough to a container, cover and place in the refrigerator for four hours or until firm.
6. To bake, preheat the oven to 180C / 160C hot air / gas 4.
7. Take and roll the mixture into 25g balls and place them on one or more lined baking sheets, leaving enough space between the cookies as they will spread out a bit. Place a pecan half on each ball and press down gently.
8. Bake for eight to nine minutes – the middle should be slightly shiny and gooey, and the edges firm.
9. Remove from oven and sprinkle a little sea salt on each cookie before allowing to cool.