Tag Archives: chocolate

May 20, 2013 · 5:00 am

Chocolate Kahlua Cupcakes

Another cupcake recipe? That makes three in a row! There are a lot of birthdays in May, and there is no better way to celebrate a birthday than with cupcakes. No worries, there are about 3 more cupcake recipes coming your way in the next few days. I’m totally making up for my two-month cupcake free period.

Kim has been telling me when her birthday is more months. Luckily I can take a hint and remember that May 7 was her birthday! Baking for fellow bakers is the most fun because they appreciate and understand what goes into baking, Kim is a fellow baker and she happens to love rich, overly sweet desserts. She loved the Brownie Roll-ups.

These cupcakes are decadent! The dark chocolate cake is moist, dark, and has a tender crumb. The bits of dark and white chocolate increase the overall chocolate factor and add a great bite. These cupcakes are almost brownie-like, but must lighter. Lighter as in texture, not calorically! As American buttercream tends to be, this one is super sweet and creamy; powdered sugar certainly packs a punch.

And let’s not forget the Kahlua, all 3/4 of a cup! I’ve made my fair share of boozy cupcakes, but that’s a lot! You can definitely taste the Kahlua in the cupcakes – never a bad thing. As Kim has now discovered, it is easy to make friends on your birthday when you a bunch of delicious cupcakes to share!

One Year Ago – Homemade Slider Buns

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Chocolate Kahlua Cupcakes
Adapted from How Sweet it is
Yield – 15 cupcakes

3/4 cup sugar
1 egg
1/2 cup (1 stick) unsalted butter, melted
2 teaspoons vanilla
1 1/8 cup flour
1/4 cup cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Kahlua
4 ounces bittersweet chocolate, chopped
1/2 cup white chocolate chips

Preheat the oven to 350 ˚F and line your cupcake tins with liners.
Whisk together the egg and sugar until pale yellow. Whisk in the melted butter and vanilla.
Sift together the flour, cocoa, soda, and salt. Stir into the wet ingredients.
Whisk in the Kahlua and then fold in the chocolates.
Use a standard size ice cream scoop to portion the batter into cupcake pans. These are rich, so keeping the cupcakes on the smaller size is best.
Bake for 14-15 minutes or until a toothpick inserted comes out clean.
Cool completely on a wire rack.

Frosting
1 cup (2 sticks) unsalted butter, room temperature
3 1/2 cups powdered sugar
1 tablespoon Kahlua
1 teaspoon vanilla extract
mini chocolate chips

Beat the butter in the bowl of a stand mixer with the paddle attachment until light and creamy.
Add in the powdered sugar a 1/2 cup at a time on low speed. Every so often turn the mixer to high and then scrape the bowl.
Beat in the Kahlua and vanilla and mix until light and fluffy.
Add the frosting to a piping bag with a star attachment and pipe on the cupcakes.
Garnish with mini chocolate chips.

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Nutella Puppy Chow

As a Midwest lady living on the East Coast for six years I have noticed a variety of difference in food cultures. Here in New York there is a predominant Italian and Jewish influence versus the Midwest with its more German and Polish influences. For example, I had never heard of a chicken cutlet before moving to Brooklyn and most of my coworkers seem to cook with them several times a week. I was also unfamiliar with rice balls, garlic knots, rugelach, rainbow cookies, and a fresh deli sandwich on every corner. Luckily, my culinary education has been a delicious experience.

Despite my lack of familiarity with many of the common foods out here, there are several foods I grew up eating and enjoying that are equally as foreign to the non-Midwesterners. For example, every Michigan girl knows that cheesy hash-brown casserole accompanies every ham at family parties and potlucks. I also grew up with stuffed cabbage and kielbasa & sauerkraut. And let us not forget Fat Tuesday, or Puczki Day as it is known in Metro Detroit!

One such food I pride myself on introducing to my East Coast family is Puppy Chow, also known as muddy buddies. Muddy buddies is a stupid name and I will use it no longer. Cereal mixed with butter, peanut butter, and chocolate, then tossed with powdered sugar is a total Midwest comfort food – fatty, easy, and made of pantry staples. Best of all, one batch makes enough for a crowd, a large crowd.

With the oven out of commission, it was time for some puppy chow, and why make plain puppy chow when you can toss in a jar of nutella? Obviously the right choice. The nutella is a great alternative to peanut butter and adds extra chocolaty goodness, the hazelnut flavor comes through the most when the puppy chow is chilled. I had to keep the puppy chow in the fridge because of my complete lack of control.

Very soon after making the puppy chow I brought it into work and knew none of it could come home with me. I also had too much for my coworkers and I to eat at lunch, so I shared with my 8th period class. (They might be my favorite class out of the 5 I teach, but shhhhhhh, teachers aren’t supposed to have favorites…) When I told the students what it was called they asked it was meant for dogs. Once I gave the ingredient list they dived in and left me with tables with powdered sugar finger prints! Go ahead, cross cultural lines, make puppy chow.

One Year Ago – Sweet and Salty Guinness Pie

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Nutella Puppy Chow
Adapted from Lovin’ from the Oven
Yield – 1 gallon (easily feeds 30-40 as a snack)

1 stick (1/2 cup) unsalted butter
1 1/2 cups semisweet chocolate chips
1 cup (13 ounce jar) nutella
1 box (12.8 ounces) rice Chex cereal
2-3 cups powdered sugar

Melt the butter and chocolate chips over low heat on the stove. Once melted, stir in the nutella. Mix until combined.
In your largest bowl layer the Chex and chocolate mixture. Wash your hands really well and then toss the mixture by hand. This will take several minutes, but keep mixing to gently coat all the cereal without breaking it up into too many pieces.
Add half a cup of powder sugar to a 1-gallon ziploc bag. Add in a few large spoonfuls of the chocolate covered cereal. Layer the cereal and powdered sugar. Use about half the sugar and half the chocolate mix. Shake the bag and break up the big chunks. Make sure all the pieces are covered with sugar. Dump into another bowl.
Repeat with the rest of the cereal.
Store in an airtight container out of reach so you don’t eat it all!

7 Comments

Filed under Sweet Treats

Tagged as chocolate, nutella

April 24, 2013 · 5:00 am

Almond Pulp Breakfast Bars

When you start making your own almond milk you’re left with a lot of leftover almond milk. Almonds are kind of expensive so it seemed kind of wasteful to just throw it away. Luckily I was able to find a recipe, and then severely doctor it, to use up the almond pulp.

I tend to be a creature of habit, eating the same thing everyday for breakfast and lunch. It makes my life so much simpler when I don’t have to plan or think creatively for these meals. There was a long phase of eating a banana and fiber one bar every morning for breakfast. When I went vegan I cut out the fiber one bars and switched to a handful of almonds. Although almonds are delicious, they can be a little dry in the mornings.

The idea of a breakfast bar still appealed to me so I decided to make my own. There are a lot of recipes out there for breakfast bars, protein bars, and homemade granola bars, but none of them seemed to have what I am looking for. These are not perfect, but they were flavorful and had much of what I was looking for in a breakfast bar.

Next time I would pump up the coconut and chocolate chips. I would also leave out the dried cranberries. Although I normally enjoy dried cranberries, their chewiness was weird in these bars. I really enjoyed eating these bars and look forward to making them again with all that almond pulp! This is a great, chewy bar for breakfast or snack time.

One Year Ago – Pumpkin Cupcakes with Maple Chai Buttercream

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Almond Pulp Breakfast Bars

Adapted from Edible Perspective

Yield – 8 (1 1/2 x 6 inch)

1 cup loosely packed almond pulp

1/2 cup mashed banana, very mashed

6 tablespoons peanut butter, natural

1/4 cup ground flax seed

2 teaspoons vanilla

2 teaspoons cinnamon

2 tablespoon maple syrup, grade B

pinch of salt

1/4 cup unsweetened coconut

1/4 cup mini chocolate chips

1/4 cup cinnamon chips

1/4 dried cranberries

Preheat the oven to 300 F and line two baking sheets with parchment paper.
Mash together the almond pulp, banana, peanut butter, and flax until you have a loose ball of dough. Mix in the vanilla, cinnamon, maple syrup, and salt. Again mix well.
Add in the coconut, chocolate chips, cinnamon chips, and dried cranberries. Feel free to substitute any nuts, seeds, fruits, or mix ins. The total should be about 1 cup. Mix together
Press each dough on a baking sheet as thin as you can into a 12×6 inch rectangle.
Bake for 20 minutes and then cut into 8 pieces. Bake for another 20-30 minutes or until the bars are browned and crispy.
Wrap in parchment paper and enjoy for breakfast!

Peanut Butter Stuffed Peanut Butter Cookies

That title is a mouthful, so are the cookies. These cookies sent Andrea in a downward eating spiral before she even tried one; the recipe alone is enough to break apart a healthy eating plan. I don’t blame her and I accept the blame for ruining her healthy eating, I also ruined my own healthy eating plan.

Also, I kind of, sort of, maybe, definitely burnt the bottoms. It’s been YEARS since I’ve burnt cookies, years. I don’t know what happened. I was torn and honestly contemplated throwing them all away in shame, but they were too tasty and that would be too wasteful. So instead, I kept them at home and ate them all, with some help from Andrea and Ruth. I was too ashamed to take them out of the apartment. Real life.

However, about a week after making these cookies our oven stopped working, completely stopped working. I was preheating to make a frozen pizza, Amy’s obvi, and I went to put the pizza in and paused because something was not right; the oven was cold. I played around with the stove top burners and they were all working so at least the oven was getting gas. I cut up the pizza and cooked in the toaster oven, I was hungry and I’m resourceful.

I contacted the landlord because 1. I’m not messing around with pilot lights & ovens, and 2. I’m a renter, I don’t need to worry about things like this, and she asked if it was okay to wait a few days. I responded by saying I guess I was going to have to make ice cream and cocktails for the blog during the next few days. She responded that there was nothing wrong with that!

Anyway, tomorrow we’re getting a new oven! Why? Because ours is too old apparently. I’m excited to use a new oven and hopefully there will be no more burnt bottoms. Despite the burnt bottoms, these were glorious cookies! The cookie part was crisp, slightly chewy and full of peanut butter flavor. Biting into the chocolate & peanut butter egg is delightful. Candy in your cookies? Absolutely!

One Year Ago – Pulled Salsa Chicken

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Peanut Butter Stuffed Peanut Butter Cookies

Adapted from Bake at 350

Yield – 15 cookies

1 cup peanut butter

1 cup sugar + extra for rolling

1 egg

1 teaspoon baking soda

15 Reese’s peanut butter eggs

Unwrap the peanut butter eggs and place in the freezer. Preheat the oven to 350 F and line cookie sheets with parchment paper.
Cream together the peanut butter and sugar. Beat in the egg and baking soda. This can be done with a bowl and a wooden spoon.
Use a 2-tablespoon scoop to portion the dough. Place a peanut butter egg in the dough and smooth the dough around it. Make sure to seal the edges. Roll in sugar.
Place on a baking sheet and bake for 10 minutes. Don’t over bake and burn the bottoms…
Let cool on a metal rack. Eat them all.

2 Comments

Filed under Cookies

Tagged as chocolate, gluten free, peanut butter

April 17, 2013 · 5:00 am

Peanut Butter Oat Bites

One of my goals of 2013 was to include more healthy recipes on the blog this year. Although I haven’t been posting my meals on the blog, going vegan in February has definitely helped me to eat healthier. The intent of my goal was to bake healthier too.

To me baking healthier isn’t about reducing butter and sugar per se, it’s more of a diversification of what I considered a dessert or sweet snack. These bites are a perfect example of that. They were great to grab after work or while traveling as a satisfying treat without much guilt. It’s hard to go wrong with creamy peanut butter, dates, oats, and mini chocolate chips.

This past weekend I traveled to San Antonio with Jackie for the NSTA annual conference. For those of you not in the know, that’s the National Association of Science Teachers. As you can imagine, only the coolest of the cool are invited! We had a great time learning about the new science standards and updating our teaching repertoires to bring back to our staff. In between conference events, we definitely found time to explore San Antonio and sample some delicious Tex-Mex cuisine. It’s a fantastic city.

Our trip started a little rocky with delayed planes, serious danger of missing our connection, and a brief stint of running through the airport. I was so glad I had thrown these bites in my bag! They kept off the crazies that come from being hungry and no plan for the next meal. It was also great to have a mini snack while getting ready to go out for dinner and drinks in the evening.

The bites take a moment in the food processor to come together. They are no bake and simple. I’m sure you could adjust the mix-ins and included other dried fruit, nuts, and seeds. Next time I’m going to make a double batch and store them in the fridge. These bites are satisfying and tasty!

One year ago – Grasshopper Pie

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Peanut Butter Oat Bites

Adapted from The Frosted Vegan

Yield – 8 (easily doubled or tripled)

1/2 cup pitted dates

1/2 cup old fashioned oats

1/4 cup mini chocolate chips

1/4 cup peanut butter

1/2 tablespoon vanilla extract

1 tablespoon almond milk

pinch of salt

Combine all the ingredients in a food processor. Blitz until well combined.
Use a 2-tablespoon scoop to portion the bites.
Roll into tight balls and place in mini cupcake liners.
Store in the fridge.

4 Comments

Filed under Sweet Treats

Tagged as chocolate, gluten free, oatmeal, peanut butter, vegan

April 15, 2013 · 5:00 am

Giant Chocolate Chip Cookie

This is a giant cookie, a 14-inch cookie to be exact. You could call this a cookie pie or a cookie cake, but I think a giant cookie sums it all up perfectly. There is only one person I know of so deserving of a giant cookie and that is Theresa. (I mean obviously, it says “Happy Birthday Theresa” on the cake). Last year I made her Tie-Dye cupcakes for her birthday, this year it’s a giant cookie.

And while we’re talking about what it says on the giant cookie, can we just get the elephant out of the room and discuss the humungous blob in the “H?” I was talking on the phone and trying to pipe letters at the same time, never a good idea by-the-way, and and big glop came out of the piping bag in the middle of the cake. I tried to scrape a bit off so it wouldn’t look too horrendous, but clearly not enough came off.

This is why I will never be a world famous blogger, my mind wanders and I don’t pay attention to details sometimes. I thought I was being super crafty using some clear gel mixed with food coloring to write/paint the words before writing in chocolate so I could focus on spelling, size, straightness, and centering, but even that didn’t work out too well.

What this cake lacks in style, it certainly makes up for in taste. I honestly expected the giant cookie to be a little dry, it just looks like it would be. This cookie is far from dry! It is lovingly moist and has a fantastic chewy texture. The flavor is sweet, chocolately, and just a little bit salty – exactly what a chocolate chip cookie should be. A giant chocolate chip cookie is an easy way to make a regular cookie exciting and special.

One Year Ago – Single Girl Chocolate Cake

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Giant Chocolate Chip Cookie

Adapted from Sweet Serendipity by Stephen Bruce

Yield ~ 20 servings depending how you slice the cookie (14” pan)

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup packed brown sugar

3/4 cup sugar

2 eggs

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

12 ounces semisweet chocolate chips

extra chocolate for decorations

Preheat the oven to 375 F and grease a 14-inch pizza pan with shortening. Line with parchment paper leaving an overhang and the grease the parchment paper.
In the bowl of a stand mixer with a paddle attachment, beat together the butter and sugars until pale yellow. Beat in the eggs one at a time and the vanilla. Scrape the bowl as needed.
Sift together the flour, soda, and salt onto parchment paper. Add to the butter on the lowest speed and mix until just combined. Mix in the chocolate chips.
Press the dough as evenly as possible in the pan. It helped to wet my hands with cold water to press the dough around.
Bake for 18 minutes or until the top is golden brown. All the cookie to cool in the pan.
Decorate with chocolate and/or sprinkles. Cut into slices or chunks to serve.

2 Comments

Filed under Desserts

Tagged as birthday, chocolate

April 12, 2013 · 5:00 am

Mississippi Mocha Mud Brownies

Stacey came in town for a week to visit! Stacey loves many things, but two things she loves in particular are coffee and marshmallows. When I saw this recipe I emailed it her and told her I would make the next time she was in town. She came into town over spring break and Easter, so this brownie/cake monstrosity turned into the perfect Easter dessert.

When I say monstrosity, I mean monstrosity. This is one rich brownie, a small piece is all you need, although it is perfectly acceptable to eat a large piece. The original recipe calls it a cake, but personally, I find this much too rich for a cake. The density and fudginess are more brownie-like. Therefore, it is now a brownie.

The day after Easter we went with some co-workers to Citi Field for the Met’s home opener. It was a great day in the chilly Spring sun and the Mets won! After spending all day in the sun and imbibing a few beverages, Stacey and I were a little hungry by the time we got home. I ordered Chinese food and was patiently waiting for the food to be delivered. Stacey did not have as much patience and pulled out these brownies to snack on.

Needless to say, this much ooey, gooey, chocolate richness was too much before dinner for Stacey’s stomach. The next day when I went to cut myself a snack from the leftover brownies they were unevenly delved into. It appeared the top marshmallow/chocolate part had been scrapped off by someone’s fingers. Stacey ardently claimed she used a fork to pick off the chocolate/marshmallow part, but Ruth and I were skeptical.

Whether you enjoy these brownies elegantly served on a plate or from the pan, you are going to enjoy yourself. The brownie part is deep and chocolatey with the lightest touch of espresso flavor. The marshmallows on top are perfectly melted and extra sweet. A bit of chocolate fudge topping keeps the marshmallows in place and finishes the dish off. This is a brownie for all my chocolate & marshmallow loving friends!

One Year Ago – Oatmeal Chocolate Chunk Cookies made with Brown Butter

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Mississippi Mocha Mud Brownies

Adapted from Bake at 350

Yield – 20-24 servings (9 x 13” pan)

1 cup (2 sticks) unsalted butter

1 1/2 teaspoons vanilla

1 teaspoon espresso powder

1/2 cup cocoa powder

4 eggs, room temperature

1/2 teaspoon salt

2 cups sugar

1 1/2 cups flour

For the topping:

10 ounces mini marshmallows

4 tablespoons unsalted butter

1/2 cup milk

1/2 teaspoon espresso powder

1/4 teaspoon salt

1/2 cup cocoa powder

4 cups powdered sugar

Preheat the oven to 350 F and grease a 9×13” glass pan with shortening. Dust with cocoa powder and shake out the extra.
Melt the butter in the microwave and add to a large bowl. Whisk in the vanilla and espresso powder. Whisk in the cocoa, salt, and eggs.
Whisk in the sugar and then stir in the flour until just combined.
Pour the batter into the prepared pan and bake for about 30 minutes or until a toothpick inserted comes out clean.
Immediately after coming out of the oven, sprinkle the marshmallows evenly on top.
Make the topping by adding the butter, milk, espresso powder, salt and cocoa powder to a medium sauce pan. Whisk to combine as the mixture comes to a simmer.
Once simmering, whisk in the powdered sugar one cup at a time. Pour the topping as evenly as possible over the marshmallows.
Allow to cool completely before serving.
This is a rich brownie, cut into small pieces. Store in the fridge, but this is best eaten at room temperature.

4 Comments

Filed under Brownies/Bars

Tagged as chocolate, coffee, marshmallow

April 10, 2013 · 5:00 am

Mallomars

The first time I had ever eaten a Mallomar was a few weeks ago at a UFT meeting. I grabbed one because really, there is no reason not to have a Mallomar at 7:30 in the morning. I was delighted to taste the dark chocolate, chewy marshmallow, and crisp cookie inside. I turned to Jackie to tell her how good they were and she just gave the look that said, “obviously, how did you not know that?” I responded by saying I was going to have to make these myself.

When I got home that day I started to poke around the internet looking for a recipe. There were several recipes, but they all seemed like a lot of work. I pinned the version from The Kitchn, and knew I would need to wait until a rainy day, or at least a day with a lot of extra time. If I was going to make Mallomars from scratch, I was going to do it right with homemade graham crackers.

Or you could spend two days making these. I hope I haven’t lost you, because these are really worth the two day process. On day one I made the graham crackers which were lovely on their own and then I made the marshmallow and piped a dollop on each cracker. It takes a few hours for the marshmallow to set and harden, so I loosely covered with parchment paper and went to bed.

The second day was for dipping in chocolate. After conquering tempered chocolate the day before, I decided to do it again. Reread the thin mint post for instructions, it really is easier than it sounds. A fork and a double boiler make this process a dream. Dip the Mallomars marshmallow side first and then flip and shake. Let them harden at room temperature on parchment lined baking sheets. Done.

You’re probably asking yourself if a simple Mallomar is worth all this effort and the answer is absolutely. Talk about flavor town. I’ve already raved about the graham crackers, but they have such a lovely, delightful flavor from the cinnamon and chew from the wheat germ. The marshmallow is studded with tiny, gorgeous vanilla seeds and the dark chocolate coating seals in all the flavor to keep them fresh for days. Challenge yourself, make something from scratch this week that you would usually buy from the store, trust me, it’s worth it!

One Year Ago – Bacon Cupcakes

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Homemade Mallomars

Adapted from The Kitchn

Marshmallow recipe adapted from Martha Stewart

Yield – 48

48 2-inch graham crackers {Recipe here!}

1 1/2 packets (~3 3/4 teaspoons) unflavored gelatin

1/4 cup + 1/4 cold water

1 cup sugar

1/3 cup light corn syrup

1/8 teaspoon salt

1/2 teaspoon vanilla

1 vanilla bean

20 ounces bittersweet chocolate

2 teaspoons shortening

Make the graham crackers and allow to cool.
Add 1/4 cup cold water to the bowl of a stand mixer and sprinkle the gelatin over the top. Set asides while you cook the sugar.
In a small saucepan heat together the sugar, corn syrup, and 1/4 cup water until it boils. Stir and allow to boil for 1 minute.
Turn your mixer on medium with the whisk attachment. Stream the hot sugar mixture into the bowl. Add the salt and allow the marshmallows to whip and cool for 12 minutes on high speed.
Beat in the vanilla and vanilla bean seeds.
Add the mixture to a piping bag with a plain round tip and place dollops on top of each graham cracker. This gets sticky. Moisten your hands with cold water to best handle the marshmallow and smooth the tops of the marshmallows.
Melt the chocolate in a double boiler (you can temper chocolate using these directions) and shortening to thin out the chocolate. Make sure to mix in the shortening well.
Dip each Mallomar marshmallow side first and then flip with a fork. Shake off any extra chocolate and then let harden on parchment paper.
Store in the fridge in airtight containers, but best eaten at room temperature.

4 Comments

Filed under Cookies

Tagged as chocolate, graham crackers, marshmallow

April 3, 2013 · 5:00 am

Thin Mints

Remember this baking fail? I’ve had others. One was over a year ago when I tried to make homemade thin mints. After my success of homemade Tagalongs, I was ready to conquer all the Girl Scout cookies. One bad batch defeated that dream and it took me a year to try my hand at Girl Scout cookies again.

I’m glad I tried again. Perseverance is an important character trait and one I think the Girl Scouts can get behind. Not only does this recipe only require three ingredients; but because of its simplicity, I used the opportunity to try a new baking technique.

That is right, I tempered chocolate. And guess what, it makes a difference. The chocolate was so smooth, hard, and shiny. Tempering chocolate isn’t as difficult as I thought, it just requires a little extra time: melt all the chocolate in a double boiler until it reaches 110 F and then remove from the heat. Stir and cool until the chocolate is 80 F. The chocolate will start to firm up, it’s ok, just keep stirring. Place the chocolate back on the double boiler and heat to 90 F, stirring the whole time. Keep the chocolate at 90 F while dipping.

However many times I dip things in chocolate, I never get better at it and the process continually annoys me. Making these thin mints with the tempered chocolate was a dream! These cookies taste pretty close to the real thing. They are crispy and minty and look exactly like the Girl Scout version. The thin mints are perfect right out of the freezer.

One Year Ago – Tie Dye Cupcakes

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Thin Mints

Adapted from Top with Cinnamon

Yield – 30 cookies

15 oreos {possibly a lot more}

10 ounces bittersweet chocolate

1 teaspoon mint extract

Split apart the oreo and scrape out the cream filling. My box had a lot of broken pieces, so out of the whole box, I was only able to get 30 unbroken halves.
Temper your chocolate following these directions from Mark Bittman via The Kitchn:
1. Add your chocolate to a bowl set above just simmering water.
2. Stir and melt the chocolate. Bring the temperature up to 110 F.
3. Remove the chocolate from the heat and bring the temperature down to 80 F.
4. Place the chocolate back on the simmering water and bring the temperature up to 90 F. Keep the chocolate at 90 F.
Stir in the mint extract.
Dip each oreo half in the chocolate to coat using a fork.
Place on parchment paper and let harden at room temperature.

7 Comments

Filed under Cookies

Tagged as chocolate, mint

March 29, 2013 · 5:00 am

Double Chocolate Cookies

Cooookkkkkiiiieeeeesssss! This is a cookie; a big, giant, oozy chocolate cookie. This is a cookie for the days you really need a cookie – nothing delicate or sweet or lady-like will satisfy the way these double chocolate cookies satisfy.

I have spent the past week at the American Museum of Natural History, one of my favorite places in the city, for a week long professional development about conservation genetics. Have I mentioned my complete love of science before? I have no problem spending most of my spring break hanging out with scientists and checking out exhibits before the public enters the museum. I’m cool like that.

Even though professional development is less physical demanding than a day teaching, the museum is mentally exhausting. I’ve enjoyed coming home, sitting on the couch, and enjoying a rich, dark, and chocolately cookie. The chocolate is dense and gooey, and there is deep, decadent flavor.

Quick note about these cookies; because they are huge, a whole batch can be difficult for some to consume quickly. I placed the cookies in the freezer and pull one out at a time to eat. The best way to enjoy is to microwave one cookie for about 50 seconds at 50% power in the microwave, cut into quarters, and enjoy with a friend. Optimal eating guaranteed.

One Year Ago – Chocolate & Vanilla Cupcakes

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Double Chocolate Cookies

Adapted from Annie’s Eats, Inspired by Levain Bakery

Yield – 12 giant (4 ounce) cookies

1 cup (2 sticks) unsalted butter, cold

1 1/4 cups sugar

2 eggs

1/2 cup dark cocoa powder, Ghirardelli

2 1/4 cups flour

1/4 teaspoon salt

1 teaspoon baking powder

2 1/2 cups (~ 1 1/2 bags) semisweet chocolate chips, Ghirardelli

Preheat the oven to 350 F and line three baking sheets with parchment paper.
Cube the butter into small pieces and add it to the bowl of a stand mixer with the sugar. Use the paddle attachment to cream together. It will take about 5 minutes for the butter and sugar to properly cream. Add the eggs one at a time and scrape the bowl as needed.
Beat in the the cocoa powder.
Add the flour, salt, and baking powder. Mix on low speed until just combined.
Fold in the chocolate chips by hand, the dough will be extremely stiff.
Use a kitchen scale to portion the dough into 4-ounce pieces. Roll the dough into a ball and flatten slightly. Yes, it will resemble a hockey puck.
Bake four cookies to a sheet and bake for 16-18 minutes. It is crucial that you do not over bake these cookies.
Let cool on the cookie sheet for a minute before transferring to a wire rack.
Enjoy with a cold glass of milk.

7 Comments

Filed under Cookies

Tagged as chocolate

Tag Archives: chocolate

Chocolate Kahlua Cupcakes

Nutella Puppy Chow

Almond Pulp Breakfast Bars

Peanut Butter Stuffed Peanut Butter Cookies

Peanut Butter Oat Bites

Giant Chocolate Chip Cookie

Mississippi Mocha Mud Brownies

Mallomars

Thin Mints

Double Chocolate Cookies

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