Do you want a cookie?

I'd like to think we all agree the world needs more love right now. The world needs more :awesome: cookies too. That nostalgic kind, the soft in the center, just the perfect crisp on the outside kind, surely we can unequivocally agree on that. 


Craft Chocolate Chip Cookies 

Yield: Makes 12-14 cookies (2.5 inch diameter); double the recipe if you're serving more than 4 hungry cookie monsters

  • 1 cup all-purpose flour
  • 1/8 cup cassava flour (or sweet rice flour)
  • 1 teaspoon baking soda
  • 1 teaspoon Himalayan pink salt
  • 1/2 cup (8 tablespoons or 1 stick) unsalted butter, room temperature
  • 3/4 cup white sugar
  • 1/2 cup maple sugar (brown sugar is a fine substitute)
  • 1 egg
  • 1 teaspoons vanilla extract
  • 4oz of craft/fine chocolate "chips" or 2 broken bars 
  • 3/4 cups walnuts, finely chopped
  1. Heat oven to 375° F (385F if at altitude ~5k feet)
  2. In a sieve or sifter, sift flours, baking soda, and salt in a non-plastic bowl. Set aside.
  3. Mix together the walnuts & chocolate chips, also set aside.
  4. In a standing mixer, with the paddle attachment, cream the butter and sugars until light/airy & homogenous. Scrape down the sides. Add the egg. Mix for 5 seconds. Scrape down the sides. Add vanilla extract. Mix for 5 seconds. Scrape down the sides.
  5. This piece is very important to the texture and integrity of your cookie! You'll need to add the sifted flour mixture in 4 batches, stopping before adding the final amount. For the first 3 batches (about 1/4 cup each), mix at low speed just to combine, scraping down the sides between each addition. When you get to the final batch of flour, add the chocolate/nut mixture. Mix but don't over-mix until the dough comes together and barely any flour is seen. Maybe you choose this last step by hand. 
  6. On a sheet pan w/ parchment or with a silpat, bake one tray at a time (to avoid uneven cooking). I like the size of about a soup spoon for the dough; leave a few inches between the raw cookies. 
  7. Place sheet pan in the oven. Given the high temps, they'll be done in 8-10 minutes -- but it's up to you to pull them as gooey as you like them. Pull sheet out, allow to cool for a few minutes, then, transfer cookies to a cookie rack to cool. 
  8. If you'll freeze the dough, be sure to portion out into balls first, and freeze on the sheet like that; once set-up (maybe an hour or so), store them in a plastic bag or sealed container in the freezer and they're ready to be baked-off immediately when you're ready for another batch! 

Basil Peach Cacao Nib Ice Cream

If you'd have told me 5 years ago that Colorado grew some of the juiciest peaches in the land, I wouldn't have believed you. But the farmers markets of Boulder and Denver have time and time again proved me wrong, during the most abundant 5-6 week window of late summer (for 2017, I've been told by farmers that's July 20-September 2 roughly). This recipe is refined sugar free and using herbs and fruit at the height of their season; for instance, store bought basil in January won't impart the same pungent fresh flavors as during its summer peak. 

Cacao nibs make everything better. 

Cacao nibs make everything better. 

Peach Basil Nib Ice Cream

YIELD: Yields about 1 quart or 800ml


  • 2 cups half and half
  • 3/4 cup coconut cream
  • 1/2 cup local honey (spilt into 2)
  • pinch of Himalayan pink salt
  • 3-4 stalks of fresh basil (20 full sized leaves), torn or chopped roughly to release natural oils
  • 5 pasture egg yolks
  • 1 summer peach; (peel the skin and chop into mini cubes ~2cm across)
  • cacao nibs for topping 

To make:
Infuse the milk/cream
1. In a medium heavy saucepan or copper pot, stir together the liquids, half of the honey (1/4 cup), and salt.
2. Add the basil and bring the pan to medium high heat (allowing the mixture to just about bubble around the sides of the pot), then remove from heat and cover the pan to steep for ~20 minutes. (Taste until you've noticed a sweet basil flavor, too long and it will be bitter). Your basil may turn dark brown or black, this is OK. 

Separately, whisk the yolks In a medium (non-plastic) bowl, and add in the remaining 1/4 cup of honey, still whisking. Set aside. Uncover the cream mixture and put the pan over medium high heat. Just before the mixture starts to simmer, reduce the heat to medium.
3. About a 1/2 cup at a time, scoop out the heated mixture and whilst whisking the eggs/honey, slowly stir in the liquids to create a more viscose base. Repeat, adding another 1/2 cup at a time to the egg bowl. Once incorporated, add the egg and cream mixture back to the pot and with a heatproof spatula, stir on medium heat.
4. Continue to cook the mixture carefully, stirring constantly until the mixture is thickened closely resembling a loose custard, & it coats the back of a spatula, leaving a clear mark when you run your finger across it, 1-2 minutes or maybe longer.
5. Strain the finished ice cream base through a fine-mesh sieve and into a clean (stainless steel) bowl. Set into an ice bath. With a clean spatula, stir until cool. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
6. Now the base is ready to be processed in your ice cream machine according to the manufacturer's instructions; add the chopped peach chunks towards the last 5-10 minutes of the batch. Freeze immediately (at least 5 hours), or enjoy right out of the machine for a more "fro-yo" consistency. 
7. Top with nibs, fresh basil, and a peach slice for a beautiful presentation. 

Green Machine Donuts

Prep time: 25 minutes (10 minutes active, 15 minutes passive) 
Bake time: 15 minutes
Makes 8 small donuts

For the donuts:
1/4 cup coconut flour
1 1/2 Tbsp spirulina powder
3 Tbsp matcha powder
2 tsp vanilla bean powder
2 tsp cacao/cocoa powder
1/2 tsp pink Himalayan salt or table salt
1/2 tsp baking powder
3 eggs
1 flax egg (1 tablespoon flax seed with 3 tablespoon water; mix and allow to set 10-15 minutes in the refrigerator, until a gooey "egg" is made) 
1/3 cup local non-filtered honey
1/4 cup extra virgin coconut oil or ghee (melted) 

For the frosting:
1/4 cup cashew nut butter (you can substitute with almond or brazil nut)
1/2 Tbsp honey
1 Tbsp Saigon cinnamon

For adorning:
Sprinkle with matcha and cocoa powder
1/8 cup (fine flavor) cocoa nibs

Green Machine Donuts with matcha, cocoa, and spirulina 

Green Machine Donuts with matcha, cocoa, and spirulina 


1. Preheat oven to 350°F (360F if baking at higher altitudes) and liberally grease a donut or muffin pan (if the latter, pop out mini donut holes in the tin after baking - they're very snack-able!).

2. In a small bowl, mix the dry ingredients; coconut flour, spirulina, matcha, cocoa, vanilla powder, salt, and baking powder.

3. In a separate bowl, whisk eggs & flax egg with honey and melted coconut oil (or ghee).

4. Fold in dry ingredients into wet ingredients, blend until no clumps remain. 

5. Fill the pan's receptacles about 3/4 full and bake for 12–14 minutes, until just firm and spongey. 

6. Allow to cool on a wire rack, or an elevated non-plastic surface for a few minutes. 

7. In the existing dry ingredient bowl (no need to mess up a clean one!) stir nut butter, cinnamon, and dash of your preferred sweetener. 

8. Turn the mold/pan over and dip the top side of the donuts into the "clean/paleo" frosting while they’re still a tad warm, sprinkle with nibs and Jackson Pollock style decoration. 

9. Will keep up to 3-4 days in an airtight container.

Color me donut

Color me donut

Recipe adapted from Well + Good 

Chocolate Chunk Tahini Cookies: Vegan & Gluten Free

I'm a self professed cookie addict. I currently eat more staight-up dark craft chocolate, but enjoy it just as much in cookie dough and other recipes. I have to say I've never worked with an easier combination of ingredients -- no creaming the butter, no chia eggs, just whole ingredients blended to chunky perfection. 

5 tablespoons raw Tahini (avoid those with extra oils, salt, or sugar)
2 tablespoons toasted or raw sesame seeds
1/2 cup maple syrup
1 1/4 cup rolled oats (gluten free or regular)
2 teaspoons of cinnamon
1/4 teaspoon coarse sea salt
1/8 cup of cacao nibs
1/4 cup of WKND Chocolate (or your favorite craft chocolate; try 100% cacao for a refined sugar free cookie) 

1. Preheat oven to 355 degrees Fahrenheit
2. Mix all ingredients together in a large bowl, until fully combined. Ensure the tahini butter has been blended throughly. 
3. Retrieve a Silpat sheet or place parchment paper on a baking sheet
4. Spoon the dough onto the sheet roughly the width of a silver dollar (they'll be a bit lumpy, that's OK)
5. Bake until edges are brown, ~11 minutes. Cool just a couple minutes to solidify, and then transfer to a cooking rack
6. After cookies have cooled, store in an airtight container to maintain moisture and soft bite 

Let me know on instagram or Twitter @wkndchocolate if you make a batch! 

Spiced Chocolate Chestnut Povitica

I hadn't heard of this bread until I got sucked into voraciously watching and being inspired to bake by the The Great British Bake Off (GBBO). Povitica, also found online as potica to Slovenians, is a Croatian sweet bread with spiraled layers, cut open to reveal and marvel at upon serving -- especially in wintertime or at teatime. It's reminiscent of Babka bread, although the crumb is less egg-y and tender than its Eastern European cousin.  

Povitica with spiraled layers of roasted chestnuts, spices, and happy chocolate

Povitica with spiraled layers of roasted chestnuts, spices, and happy chocolate

Preparation Time: 1 hour
Proofing Time: 2 hours
Baking Time: ~1 hour

For the dough: 
1⁄4 cup / 50g sugar
3⁄4 cup / 180ml milk, heated to 115°F
1 (5/16-oz.) package active dry yeast
1⁄2 tbsp. kosher salt
2 1⁄2 cups / 315g flour, plus more
4 tbsp. / 20g unsalted butter, melted, plus extra for greasing the loaf pan
1 whole egg

For the paste/filling: 
1 cup/ 5 oz. / 140g chestnuts (boiled, or roasted until soft, you may find them in specialty food stores as 'marrons entiers')
3/4 cup / 150g brown sugar
4 tbsp. / 20g unsalted butter (softened at room temperature)
2 1/2 tbsp. / 45ml milk
2 tsp. ground cinnamon
1 tsp. all spice
3 oz / 75g of WKND chocolate (or craft chocolate purchased through Direct Trade or ethically)
2 egg whites (use the yolks to glaze the top of the bread before baking)

-To make the dough: Combine 1 tbsp. of the sugar, yeast packet, and half the milk in the bowl of an electric stand mixer fitted with a paddle attachment; let sit until foamy (it will look like the head of a porter/stout beer), roughly 10 minutes. Add the remaining amounts of sugar and milk, plus salt, butter, and egg; blend. With the motor running, slowly add flour; beat until a smooth consistency develops, but do not over beat. Cover with plastic wrap or a clean kitchen towel; set in a warm environment about 1 hour (you'll know it's proofed when it's grown in size and through the 'poke test' -- it's ready when you poke the dough with your finger and the dent slightly puffs back -- if there is no indentation you have not proofed long enough yet, and if the dent stays it's over-proofed)
- Make the filling: Puree the chestnuts, sugar, butter, milk, spices, and chocolate in a food processor into a smooth paste. Beat egg whites in the electric mixer or by hand until stiff peaks form; fold this into the paste.
- Grease a 9" x 5" x 2 3⁄4" loaf pan with butter. On a lightly floured surface, roll dough into a 10" x 4" long oval about 1⁄16" thick. Spread dough with nut and spice paste. Starting from one narrow end, roll dough the dough tightly into cylinder form. Cut the ends (saving them for cinnamon buns to cook ~12-15 minutes in a cast iron pan in the oven) and transfer to loaf pan; set in a warm place until the finished dough has risen, about another hour.
- Heat oven to 350°F. Glaze the top of the loaf with beaten egg yolks. Bake until a toothpick inserted in middle comes out clean, 55 minutes to 1 hour, pending oven strength and altitude. Allow to cool on a cooling rack, and then slice, butter, and spread with WKND Chocolate Nib Honey -- yum!