Yum! Cookies!
These triple-chocolate cookies made with the ancient grain spelt were adapted from “Good to the Grain” by Kim Boyce. They are light, flavorful, and not too sweet. The cocoa nibs give them an interesting crunch and a colorful appearance. Continue Reading →
These cookies are perfect: deep, dark rich chocolate with sweet but tart cherries. I make them with Mexican vanilla extract and substitute a tablespoon of black cocoa for a tablespoon of regular Dutch-processed cocoa. My source for black cocoa and double dark Dutch-processed cocoa is King Arthur Flour. This recipe was adapted from Martha Stewart’s Cookies. Continue Reading →