“Death by Chocolate” Fudge Cookies



These cookies are seriously chocolatey. I’m talking more chocolatey than my double chocolate cookies. So chocolatey you probably will be able to showcase your self-control by only eating one. And let’s be serious, most people don’t stop at just one cookie; at least the people I hang out with don’t.


You can all thank the Blazers new beat writer, Jabari Young, for these cookies. We were having a little Twitter chat (as you do in 2014) and I said I would make him cookies to welcome him to Portland. He asked for some fudge cookies and this recipe was born! I met him at his office and sent him on the Blazers road trip with a bag of cookies.


Because no road trip is complete without cookies. We’re basically best friends now.

I’d never made fudge cookies before and I don’t think I’d eaten one either. I just figured it had to be the most chocolate-filled cookie I’d ever made. I loosely based the recipe on those double chocolate cookies and went to work.


Lots of chocolate, some espresso powder to really bring out the chocolate flavour, a little vanilla for sweetness and some adorable polka-dotted parchment paper made these cookies little chocolate dreams. {Cute parchment paper is optional, plain ol’ white/brown parchment is totally acceptable :)}


These cookies have the seal of approval from my most trusted taste-testers: my family, two Taylors and Zach. I’m sure later today they’ll also have Mary’s seal of approval, given that she’s the ultimate chocaholic.

So here ya are. Make them, love them, and try not to die of chocolate overload 🙂


“Death by Chocolate” Fudge Cookies:
Makes about 4 dozen (I’m not crazy, I was making these for multiple people)


  • 2 cups (265g) all-purpose flour
  • 1/2 cup (42g) dark cocoa powder
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 tsp. espresso powder
  • 1 pound (455g) bittersweet chocolate, chopped
  • 3/4 cup (1 1/2 sticks; 170g) unsalted butter
  • 1 1/2 cups (274g) packed light brown sugar
  • 1/2 cup (107g) sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • 2 cups (318g) bittersweet chocolate chips


  1. Whisk together flour, cocoa powder, baking powder, salt and espresso powder.
  2. Melt the chopped chocolate over a double boiler or in a microwave, stirring every 30 seconds to make sure the chocolate doesn’t burn. Set aside.
  3. Cream butter and both sugars. Add eggs one at a time, incorporating after each addition, then stir in the vanilla. Blend in the melted chocolate, stir in the dry ingredients and gently fold in the chocolate chips. Set aside for 30 min – 1 hr to develop the ‘fudginess’ in the cookie.
  4. Preheat oven to 350°F and line baking sheets with parchment paper. Scoop cookie dough onto baking sheets and bake for 8-10 minutes, until the edges are set and the centre is soft. Let cool on baking sheet for a couple of minutes before transferring to a wire rack to cool completely.



Truffles Everywhere!


You guys.

Chocolate might be my favourite ingredient. Ever. 


I’m seriously having so much fun in my chocolates class this quarter. It makes getting up at 5am totally worth it.


This probably sounds weird, but I’m not a huge chocolate girl. Don’t get me wrong, chocolate is delicious but I’ve been known to keep chocolate, uneaten, for a long, long time. My best friend is a certified chocaholic and she thinks I’m crazy. Which may or may not be true, but that’s not the point. Basically, chocolate bars sit unopened until she comes around.

Our friendship is beautiful.


Back to this chocolates class though. We literally play with chocolate for 5 hours a day, two times a week. It’s a wonderful, wonderful thing. We’ve spent the last two weeks making truffles and it’s been so great! Hand-dipped truffles, molded truffles, truffles filled with every kind of ganache you can think of. I’ve been in truffle heaven for the last two weeks and I don’t want to leave.


I’ve also been taking a World Cuisine class. It’s fun, but definitely not as fun as playing with chocolate. There are only 5 people in this class, compared to the 14 people in my chocolates class. The first week we focused on Greek food and last week we did some Middle Eastern food. It’s been fun learning about the different foods in various cuisines and how some of the foods are grown/where they come from.

I’m pretty sure this is going to be an awesome quarter and I’m so excited to learn all I can over the next 8 weeks!


Joy the Baker’s Apple Pie Biscuits


Remember a couple of months ago when I told you all about Joy’s (of Joy the Baker) baking bootcamp?

This is the second of four fantastic recipes she developed with King Arthur Flour for their baking bootcamp and you guys, it is so, so good. And so easy you wouldn’t’ even believe.


I’ve followed Joy’s blog for a long time and I love all of her recipes. This is the second time I’ve made these biscuits and I could probably eat them forever. I may also have used these suckers to bribe someone into doing something for me. No shame and they certainly weren’t complaining once they had a bite of these yummy treats.


With the autumn season upon us, these are the absolute perfect thing to make. All the taste of apple pie in a super satisfying biscuit. Does it get better than that? I don’t think so.


The actually baking bootcamp challenge for this recipe ends today {make it, submit a photo on instagram, tag #bakingbootcamp}, but you all should totally still make these. You won’t be disappointed, I promise.

And I never break a promise 🙂


Apple Pie Biscuits:
Via Joy the Baker



  • 1 apple peeled, cored and sliced very thin
  • 2 tbsp. unsalted butter
  • 1 tsp. ground cinnamon
  • 2 tbsp. packed brown sugar


  • 2 cups self-rising flour
  • 1/4 cup cold unsalted butter, cut into small cubes
  • 2 tbsp. granulated sugar
  • 2/3 to 3/4 cup cold buttermilk


  • 1 large egg, beaten
  • 2 tbsp. granulated sugar
  • 1/2 tsp. ground cinnamon
  • Pinch of salt


  1. Place a rack in the centre of the oven and set to 425°F. Line a baking sheet with parchment paper and set aside.
  2. To make the apples, place the butter in a medium skillet over medium heat to melt. Add the apples, cinnamon and brown sugar. Toss with a wooden spoon until the apples are coated and the sugar is melted over the apples, about 2-4 minutes. Remove from the heat and set aside.
  3. To make the biscuit dough, place the flour in a medium bowl and add cold butter cubes. Use your fingers to quickly break butter down into the flour. Stir in the granulated sugar.
  4. Create a well in the centre of the butter and flour mixture and add 2/3 cup buttermilk. Stir the mixture together until it is well moistened and it holds together well. Biscuit dough should be soft and moist. Add remaining buttermilk as needed.
  5. Use AP flour to generously dust a clear work surface. Spoon dough onto the floured surface and use your hands to gather it into a ball and gently pat into a small rectangle.
  6. Use a rolling pin to roll the dough into a rectangle 1/2-inch thick, about 7 x 10 inches. Arrange cooled apples in a single layer over half of the rolled-out biscuit dough. Fold the bare dough over the apples and gently press edges in to seal the apples. Use the palm of your hands to pat dough into 6 x 8-inch rectangle if edges are rounded.
  7. Use a sharp knife to slice dough into 12 squares. Use a spatula to place each biscuit onto prepared baking sheet, about 2-inches apart.
  8. In small bowl, whisk together sugar, cinnamon and salt.
  9. Brush each biscuit top with beaten egg and sprinkle generously with cinnamon sugar mixture.
  10. Bake for 12-14 minutes until biscuits are risen and golden brown. Remove from oven and serve warm or cool completely before storing in airtight container. Good for 2 days.