chocolate

• In a large bowl, beat together butter and sugars until they are light and fluffy. Add the eggs one at a time, followed by the vanilla.
• In another bowl, combined the flour, baking powder, kosher salt, and baking soda. Gradually add the dry ingredients into the wet, beating until just combined. Measure out 1 cup of the peppermint bark and add that to the dough, folding it in. Add the chocolate chips and fold in.
• Wrap dough in plastic wrap and stash in the fridge for at least 2 hours, or up to 3 days.
• Preheat oven at 375 degrees. Place parchment paper on a baking sheet.
• Use cookie scoop to dole out dough, spaced out, on cookie sheet.
• Bake for 10 to 12 minutes, until cookies are set and turning golden brown. Immediately press a piece or two of the reserved peppermint bark onto each round. Add a small pinch of flaked sea salt to each, if desired. Let set until bark pieces solidify, then transfer to a cooling rack.
• Store cookies in a sealed container up to 4 days.

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• In a large bowl, beat together the butter, oil, and sugars. Add the eggs and vanilla. In another bowl, sift together the flour, baking soda, and cream of tartar. Gradually beat the dry ingredients into the wet. This will be a lot of dough; if an electric mixer was being used, it may be necessary to switch to stirring by hand.
• Use a food scale to divide the dough in half. Place one half back in the bowl. Remove a small handful, transferring that to the other portion. Add the mini chocolate chips to the bowl and stir to combine.
• Wrap each portion of dough in plastic wrap and chill for at least 2 hours, or up to 3 days. Freeze if it needs to be baked beyond that time frame.
• Preheat oven at 375 degrees. Prepare a baking sheet with parchment paper.
• Use a cookie scoop or spoon to portion out the dough. The chocolate chip kind will need to be compressed slightly to make it cohesive.
• Bake for 9 to 11 minutes, until cookies are set and tinted golden. Set on a rack to cool, and then place in sealed containers at room temperature.

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• Preheat oven at 325 degrees. Line a baking sheet with parchment paper.
• In a small bowl, sift together flour, cocoa, cinnamon, salt, and baking soda.
• In a mixing bowl, beat the butter and brown sugar until light and fluffy. Add the egg and vanilla. Gradually add the dry ingredients until just incorporated. Fold in the chocolate. Measure the turbinado sugar into a another small bowl.
• Use a cookie scoop or spoon to shape dough. Roll each round in turbinado sugar. Place spaced out on cookie sheet.
• Bake for 9 to 11 minutes, until set. Let rest on baking sheet for 5 minutes before transitioning to a cooling rack.
• Store in a sealed container. Cookies are best eaten within a day.

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• Preheat oven at 375-degrees. Line jelly roll pan with foil and apply nonstick spray.
• In a large bowl, beat together the butter, egg yolks, and vanilla. In another bowl, stir together the flour, sugar, and salt. Gradually add the dry ingredients to the wet. If using something like a KitchenAid, by the end, the thick dough will likely require setting the beater aside and using both hands. Distribute the chocolate chips throughout.
• Press dough into prepared pan. Flatten evenly with palms. Prick surface all over with floured fork. Use a knife or bench knife to score the dough into finger-sized wedges.
• Bake for at least 20 minutes; the tops should just be turning golden, with the middle set and dry. Remove from oven. Immediately cut again following slash marks.
• Let shortbread cool. Cut again along slash marks. Use the foil to carefully lift the shortbread onto a cutting board to pull apart the pieces. Shortbread will keep in a sealed container for several days.

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• In a small bowl, combine flour, baking soda, and salt. Set aside.
• In a large bowl, beat together the butter, cookie butter, and both sugars until they are light and fluffy. Add the eggs one at a time. Add the vanilla.
• Gradually stir in the dry ingredients to form a cohesive dough. Fold in both kinds of chips along with the sprinkles. Cover the dough and chill in the fridge at least 2 hours, or up to a few days.
• Preheat oven at 350 degrees. Line a baking sheet with parchment paper. Pour some sprinkles into a bowl.
• Use a scoop or spoon to shape the dough. Dip the top into the sprinkles and compress to coat. Place spaced out a few inches on sheet–they will spread!
• Bake 11 to 12 minutes, until set and golden. Let them cool for about 5 minutes on the sheet, then transfer them to a cooling rack. Store them in a sealed container at room temperature.

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• Preheat the oven to 375 degrees. Lightly grease the loaf pans.

Make the topping

• Mix the topping ingredients together until the mixture is very moist and crumbly. Set aside. If the kitchen is warm, place the bowl in the fridge.

Make the loaves

• In a large bowl, whisk together the melted butter, milk or half & half, and eggs.
• Measure the flour into a large bowl. Into separate bowls, place the chocolate chips and the raspberries. Add a generous scoop of flour to the chocolate chips and toss them to coat. Repeat with the raspberries. This coating will help them to resist sinking in the batter.
• To the remaining flour, add the sugar, baking powder, and salt. Gradually mix the wet ingredients into the dry. Fold in the chocolate chips, followed by the raspberries.
• Divide the batter evenly among the loaf pans. Sprinkle the topping over each loaf to cover, pressing it in slightly to help it adhere.
• Bake for 25 to 35 minutes; separated pans may cook faster. When done, they should be browned across the top and pass the toothpick test in the middle. Cool for 30 minutes. If using a large pan with four mini loaves inside it, run a sharp knife around the edges of each divot and then carefully tip the loaves onto a pan or counter. Set them on a rack to completely cool.
• Store loaves in a sealed container at room temperature or freeze soon after making. Eat at room temperature or warmed in the microwave.

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