Chocolate and walnut biscotti

I got this recipe from a cute-little Italian cook book I got from my girlfriend's nephew and niece. The book is Italian Light and Easy and has a number of nice recipes, that I have cooked.

Prepare:
-Chop about 1 cup of walnuts, toast for 8 minutes at 350F. Keep oven on for the cookies
-In a bowl, melt 2 oz unsweetened chocolate with 3 tbsp unsalted butter in a microwave (about 1 minute), then let cool
-In a large bowl sift 1 1/4c flour with 1 tsp baking powder-In a different bowl, beat 2 eggs; add 1/2 cup sugar and blend; then add the chocobutter
-Stir the two together, then fold in walnuts
-On a lightly greased cookie sheet, form a roll, about 14 inches long, 3 inches wide, smooth
Cook:
-Bake for 35-40 minutes, or until firm all the way through
-Take out the biscotti roll and cut diagonally, 1/2 inch-wide pieces
-Place pieces on wire frame (I used the wired rack of the oven, cleaned) and back another 15 minutes
-Cool and enjoy

Tips:
-Any nut would work well for this. I think in the future, I'd try pecans or something
-I only had sweetened chocolate, so I used that and reduced the sugar by a tablespoon. The cookies weren't that sweet (though maybe they're not supposed to be) and in the future, I'd keep the sugar the same
-Adding dried cranberries or raisins would only be a plus with these babies!

Fat Chewy Chocolate Chip Cookie

I found this recipe off allrecipes, like so many other good ones, based on its impressive rating and reviews. Many were heralding it as the "most amazing cookie ever" and "the kind of cookie you get in a bakery but can never make at home". I copied it as written on the website and prayed for a worthy product. It was very delicious - nicely crunchy on the outside, but good chewyness on the inside. Not the most amazing cookie I've ever had, but very very delicious nonetheless.
Prepare:
-Melt 170g (3/4 cup) of unsalted butter (I used salted and didn't add the salt later on)
-Cream1 cup brown sugar, 1/2 cup white sugar into the bowl with the butter -In a small bowl, beat 1 egg and an additional yolk, mixing in 1tbsp vanilla essence-In a large bowl, sift 2 cup plain or all-purpose flour with 1/2tsp of baking soda and 1/2tsp of salt (skip if used salted butter)
-Mix the 3 bowls together... not too much, though, just until more or less blended
-Fold in as many chocolate chips as you'd like-Refrigerate for about 40 minutes
Cook:
-Roll dough into balls... using 1/4cup measuring spoon gets you a nice big cookie
-Space evenly on a baking pan lined with ungreased baking paper (this is important)
-Bake at 350F/160C for about 15-20 minutes, or until outsides start to turn brown but inside is still soft
-Let sit outside, on cookie sheet, for a couple minutes to finish cooling. Eat!Tips:
-I made these at a friend's house with aluminum foil instead of baking paper and it turned out plain wrong! Use baking paper
-The time is weird... according to the recipe, it called for 15 minutes or less, but mine took closer to 25 or 30 minutes to cook. It depends on the size of the cookie and the efficiency of your oven, I suppose
-You can make the batch, and separate it into rolls (wrap in baking paper and then cling wrap/plastic bag) for freezing - then when you want a cookie or two, just cut off from the loaf and bake in a toaster oven!-Substitute chocolate chips for chunks, or any other flavor (butterscotch, white, peanut butter) chips, as per desire and availability

Bacon Cookies

Maybe I'll try this next time...
from http://singlegirlwithcat.vox.com

Pumpkin Chocolate Chip Cookies

I bought some pumpkin the other day at the market with a dream to make something but no idea what. A soup crossed my mind, but then I stumbled across an interesting recipe for cookies on allrecipes.com.
Preheat oven to ~175C/350F.
In a large bowl, mix:
1 1/2-2 cups of canned or fresh pumpkin (for fresh, roast some pumpkin for around 30 minutes or until soft at ~175C/350F, then mash)1 cup sugar
1/2 cup of vegetable oil (NB: applesauce can be substituted for oil. In this recipe I did about 1/3 cup apple sauce and a bit oil, so it gives it a little fatty taste)
1 egg
Since I my pumpkin mashed, it didn't turn out so creamy, so I put the above 4 in a blender and pureed for a little bit (though not too long, as you don't want to whip the egg).
In a different bowl sift:
2 cups all-purpose flour
2 tsp baking powder
1 tsp of cinnamon, ginger, nutmeg and/or any other of that kind of spice you have lying around
1/2 tsp of saltThen, mix the 2 aforementioned bowls and add 1 tsp of baking soda that has been dissolved in 1 tbsp of milk. I don't know what this does, but that's what the recipe called for.
Finally, add 1 tbsp of vanilla essence and as much chocolate chips as you'd like (I think I did about 1 1/2 cups) and mix well.The final dough should be pretty liquid and gloopy, unlike Natash's cookies. I tasted mine and it was lacking something, so I grated some fresh nutmeg (which I hadn't added in the first place) and it tasted much better. Always make sure to taste your dough! The final product usually tastes better, but it's convenient to spot a mistake ahead of time before you pop it in the oven and are screwed.
Spoon balls onto greased baking sheet or baking paper on a pan. Let bake for ~10 minutes or until lightly brown and pretty firm.
The top batch are cooked, the bottom were just slopped on.
Enjoy with some milk and don't forget to share.

Natasha's Triple Choc Cookies

I was sitting next to my friend Matt in lecture one day when his friend Natasha handed me a sumptuous chocolate chip cookie. It was very tasty and so I demanded the recipe and reproduced the cookies for my class.
Preheat oven at 180C/356F
Melt together:
150g (5.3oz) of dark cooking chocolate
180g (~1 cup) of margarine or butter (I used butter)
Just put them together in a microwave for ~2 minutes, then woosh them around till they mix fairly well.
Mix:
2 cups of flour
1.5 cups sugar (I used white)
3/4 cup of cooking cocoa
Then add:
Choco-butter combination
3 beaten eggs
Mix these around for a while. The consistency was much grainier and less liquid than I had imagined for a cookie dough. It tasted pretty good in dough form, too. Then add some chocolate chips, though I suppose you could do walnuts or dried cherries or something if you were so inclined.Then make some balls and evenly space them on a pan with baking paper or a greased pan. They should take 10-20 minutes depending on the size of the balls. You can tell they're ready when you try to move them and they seem semi-solid. Take them out and let them cool/continue cooking outside for about 5 minutes, then enjoy!