• 1 cup unsalted butter
• 3/4 cup cocoa powder
• 1 tsp salt
• 2 cups sugar
• 4 large eggs
• 1 cup all-purpose flour
• 1 tsp vanilla extract
• 1/2 cup chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9-inch (23cm) square baking pan.
2. Melt butter in a saucepan on low heat, add cocoa powder and salt, and mix well.
3. Add sugar and stir until well combined. Remove from heat and let cool.
4. In a medium bowl, beat eggs until thick and lighter in color. Add cooled chocolate mixture, flour, vanilla extract, and chocolate chips. Mix well.
5. Pour batter into prepared pan and smooth the top.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs attached.
7. Cool completely before cutting into squares and serving.

Nutrition Information:

• Calories: 380
• Total Fat: 21g
• Saturated Fat: 13g
• Cholesterol: 112mg
• Sodium: 238mg
• Total Carbohydrate: 47g
• Dietary Fiber: 3g
• Total Sugars: 36g
• Protein: 5g

• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp granulated sugar
• 3/4 cup unsalted butter
• 6 tbsp ice water
• 6 cups thinly sliced apples
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1/2 cup granulated sugar
• 2 tsp lemon juice
• 2 tbsp unsalted butter
• 1 egg yolk
• 1 tbsp heavy cream

Instructions:

1. In a large bowl, whisk together flour, salt, and sugar. Cut in butter using a pastry cutter or two knives until mixture resembles coarse crumbs.
2. Add ice water one tablespoon at a time, mixing with a fork until dough comes together.
3. Divide dough in half and flatten each into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat oven to 375°F (190°C) and grease a 9-inch (23cm) pie dish.
5. In a medium bowl, combine sliced apples, cinnamon, nutmeg, allspice, sugar, lemon juice, and butter. Mix well and set aside.
6. On a floured surface, roll out one disc of dough into a large circle. Transfer to prepared pie dish and trim the edges.
7. Add apple filling to the pie crust, piling it up in the center.
8. Roll out the second disc of dough and cut into strips for the lattice top. Arrange strips over the filling in a crisscross pattern and brush with egg yolk and cream mixture.
9. Bake for 50-60 minutes or until the crust is golden brown and the filling is bubbly. Cool for 30 minutes before serving.

Nutrition Information:

• Calories: 353
• Total Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 73mg
• Sodium: 234mg
• Total Carbohydrate: 49g
• Dietary Fiber: 3g
• Total Sugars: 25g
• Protein: 4g

• 1 1/2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups old-fashioned rolled oats
• 1 1/4 cups raisins

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a small bowl, whisk together flour, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Gradually add flour mixture to butter mixture, mixing until just combined.
5. Stir in oats and raisins until evenly distributed.
6. Drop spoonfuls of cookie dough onto prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 12-15 minutes or until cookies are lightly golden brown and set around the edges but still slightly soft in the center.
8. Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Information:

• Calories: 180
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 34mg
• Sodium: 27mg
• Total Carbohydrate: 26g
• Dietary Fiber: 2g
• Total Sugars: 13g
• Protein: 3g

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