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It is so much fun to get cookies in the mail, only surpassed by sending cookies in the mail! To participate this year, we were asked to make a small donation to Cookies for Kids’ Cancer, 100% of the proceeds fund pediatric cancer research. I had a lot of fun participating last year and with The Great Food Blogger Cookie Swap supporting such a worthy cause, I was especially excited to join in again.
I wanted to bake a cookie that was sturdy enough to not crumble when shipped plus it still needed to taste good when it arrived. With the help of one of my sister-in-laws, I decided on biscotti. I love biscotti and I should make it more often.
I was lucky enough to receive cookies from Shaina at Take a Bite Out of Boca, Heather at Heather’s Recipes, & From Ball Parks to BBQ. They were all delicious! Be sure to check out their cookie recipes! Also be sure to check back here in a couple of days and I will post the links to Julie & Lindsay’s round up posts. Over 600 cookie recipes! AMAZING!
I wanted to do a little more for the Cookies for Kids’ Cancer charity, so I joined forces with OXO (you know how I love OXO!) and hosted a cookie demonstration and bake sale at the Kaycee General Store (my sister-in-law’s local grocery store).
Our town is very small, like 300 people small, and we raised over $150! OXO will match that which adds up to $300 for such a worthy cause. OXO matches all funds raised each year up to $100,000! You can read more about Cookies for Kids’ Cancer here and watch the founder on the Today Show here.
OXO was kind enough to provide Good Cookie Spatulas to help raise money for the bake sale. I still have a few and I will send you one if you email me a receipt for your donation of $10 or more (while supplies last). I set up a Miss in the Kitchen donation page, here. Just email me at Miss at missinthekitchen dot com. I baked Biscoff Oatmeal Cookies, White Chocolate Date Bars, and these Molasses Spice Cookies for the bake sale.
Congratulations to Tammy, who won the awesome door prize – 10 piece Pop Container Set that OXO so generously sent!
I would also like to thank my niece for helping out and being the chief dishwasher and cookie taster and a big thanks to her Momma who prefers to take the pictures. She also provided the location for the bake sale and groceries for the demonstration, thanks Cindy!
- 2 cups all purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 teaspoons espresso powder
- 3/4 cup chocolate chips
- * 1 cup chopped, toasted pecans
- 1 egg, beaten
- 2 tablespoons coarse sugar
- Preheat oven to 350°F.
- In a medium size bowl, add flour, cocoa powder, baking soda, and salt.
- Whisk together until well combined. Set aside.
- Add eggs and sugar to bowl of electric mixer.
- Mix until well combined.
- Add vanilla and espresso powder and continue to mix until combined.
- Gradually add in dry ingredients, mixing until dough comes together.
- Add chocolate chips and pecans and mix until all incorporated and dough holds together.
- Divide dough in half, place on a lightly floured surface.
- Shape into a log the length of your baking sheet.
- Place each log onto a lined or greased baking sheet. Press each log lightly to flatten the top.
- Brush with beaten egg and sprinkle with coarse sugar.
- Bake 25 minutes.
- Remove from oven and allow to cool 15 minutes.
- Slice logs on the diagonal in half-inch slices.
- Place onto baking sheet and return to oven for 20 minutes.
- Remove from oven and allow to cool completely.
- Store in an airtight container for up to two weeks.
adapted from David Lebovitz
Amount Per Serving: Calories: 102 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 21mg Sodium: 58mg Carbohydrates: 15g Fiber: 1g Sugar: 8g Protein: 2g