My Christmas in your mouth cookies are ones you are just going to love! Chocolate bar cookies with melted chocolate inside, cocoa, and a touch of orange liqueur are topped with a sour cream chocolate ganache are going to make you think it’s Christmas inside your mouth.
I recent had dinner with some of the lovely ladies at Slow Cooker From Scratch, we had lunch at Salt Lick while we were attending BlogHerFood16, and she replied “don’t worry about what it is (referring to a dessert), it’s Christmas in your mouth!”. I knew I had to come up with a recipe that was Christmas in your mouth.
So I submit to you my first recipe for Chocotoberfest16. Thank you to the lovely folks of Imperial Sugar for their generous shipment of sugar, I came up with some chocolate bar cookies that have a touch of orange liqueur, lots of chocolate, and they are topped with sour cream for a luscious chocolate ganache.
These cookies are super simple to make. You will make a basic bar cookie that fills a quarter sheet cookie pan. These pans measure 11 by 7 inches. I used a blood orange liqueur when I made these, but you could use triple sec, or even Grand Marnier, if you don’t do liqueurs, you could use orange flavor. It’s up to you.
Do you love chocolate? Be sure to check out some of these other great chocolate recipes, celebrating Choctoberfest!
Christmas in your mouth cookies
These cookies combine chocolate ganache, a brownie, and orange essence.
Bar Cookie Ingredients
- 3 ounces semi sweet chocolate chopped
- 1 cup sugar
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa
- 3 eggs large
- 2/3 cup sour cream
- 2 teaspoons orange liqueur or orange flavoring
- 2/3 cup butter melted
- 3 ounces semi sweet chocolate melted
- 1/4 cup sour cream
- 1/2 cup pecans chopped
Preheat oven to 350 degrees. Brush an 11 x 7-inch pan with melted butter, or spray with non-stick spray. Line the pan with parchment paper, this will enable you to simply lift the bar cookies out of the pan.
Melt chocolate by either placing in a microwave and heating for 10-second intervals, stirring chocolate between 10-second intervals, or by placing chocolate into a glass bowl that has been placed into a pot of simmering water. Stir chocolate until it has melted. Place all ingredients into a food processor. Process until the mixture is smooth.
Spread batter into pan. Bake for 25 to 30 minutes or until a toothpick inserted center comes out clean. Cook 10 minutes before removing from pan. Heat chocolate for icing and sour cream in a small pan over low heat until the chocolate melts. Spread completely melted chocolate and sour cream over the cookies. Sprinkle with nuts if desired. After chocolate sets up, it takes about 40 minutes cut into triangles.