Tag Archives: Chocolate

Chocolate Mini Egg Cookies

Who doesn’t love Cadbury Mini Eggs?  This cookie is so much fun to make for Easter and it’s super delicious too!

I found this recipe on Pinterest, but I changed it up a bit.

I crushed my Cadbury Mini Eggs in a ziploc bag and I just lightly hit the eggs with a rolling pin. I also bought the “Family bag” size and used my scale to measure 10oz. (I measued out the 10oz and it comes to 1 1/2 cups of uncrushed eggs)

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1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
1/2 Tbsp vanilla
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tsp baking soda
10 oz Cadbury Mini Eggs, crushed

1. Preheat oven to 375 degrees
2. In a mixer, combine butter and sugars
3. Add eggs and vanilla
4. Add flour, cocoa and baking soda
5. Stir in crushed Cadbury Mini Eggs
6. Drop dough by rounded teaspoons 2 inches apart on a parchment lined cookie sheet
7. Bake for 8 minutes
8. Transfer to a wire rack and let cool

Chocolate Dipped Red Velvet Cookies

I found this recipe on Pinterest taken from sallysbakingaddiction.com.  I seriously LOVE this cookie.  I am trying to think of ways I can make this cookie for every occasion other than Valentine’s Day.

I dipped my cookies in semi-sweet chocolate, but you can always dip them in white.

I used Wilton’s red (no-taste) gel icing colour. I also used up my Christmas Red colour in one batch, the colour was slightly darker but it still had good results.

Give yourself time to make this cookie since you do have to chill the dough before baking. YIELD: 18 cookies.

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1 1/2 cups + 1 tablespoon all-purpose flour (careful not to over measure)
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
3/4 cup light brown sugar (or dark brown)
1/4 cup granulated sugar
1 egg, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
1 tablespoon red food colouring (liquid or gel)
2 cups semi-sweet chips or 12 semi-sweet chocolate squares
2 tablespoons shortening

1. Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food colouring and beat until combined. Turn the mixer off and pour dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food colouring if you’d like the dough to be redder. The dough will be sticky.
3. Cover the dough tightly with aluminium foil or plastic wrap and chill for at least 1 hour. Chilling is mandatory.
4. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
5. Scoop 1.5 tablespoons of dough and form into a ball. Place balls onto each baking sheet. Bake each batch for 10 minutes. Allow to cool for at least 30 minutes before dipping.
6. In a small saucepan, melt the semi-sweet chips with 2 tablespoons of shortening, stirring until smooth. Dip half of each cookie into the chocolate and top with sprinkles.
7. Allow the chocolate to set. I stuck my cookies in the refrigerator for 20 minutes. Store cookies in an airtight container at room temperature for up to 7 days. Cookies may be frozen for up to 2 months. Cookie dough may be frozen up to 2 months – thaw overnight in the refrigerator. Cookie dough balls may be frozen up to 2 months. Bake for an extra 1-2 extra minutes (do not thaw).

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Peanut Butter and Chocolate Surprises

I had to make this cookie.  My favourite cookie combination is chocolate and peanut butter. I took this recipe from the Winnipeg Free Press Recipe Swap, published on Decemeber 11, 2014.

I measured out 1 tablespoon of all my chocolate dough and then 1 teaspoon of the peanut butter mixture. I found this made it easier to combine the two when assembling the cookie.  I found that some of the peanut butter mixture peeked out after baking.  I came out with 35 cookies.

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375 ml (1 1/2 cups) all-purpose flour
125 ml (1/2 cup) cocoa
2 ml (1/2 tsp) baking soda
1 ml (1/4 tsp) salt
125 ml (1/2 cup) unsalted butter, at room temperature
125 ml (1/2 cup) granulated sugar
125 ml (1/2 cup) golden brown sugar, packed
250 ml (1 cup) creamy peanut butter, divided
5 ml (1 tsp) vanilla
1 egg
175 ml (3/4 cup) icing sugar

1. Preheat oven to 175C (350F). Line a cookie sheet with parchment paper. In a medium bowl, whisk together, flour, cocoa, baking soda, and salt. In a large bowl, using an electric mixer, beat butter, sugars, and 60 ml (1/4 cup) peanut butter until light and fluffy, about 3 minutes. Add vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine. In a medium bowl, beat icing sugar and remaining 175 ml (3/4 cup) peanut butter until smooth.
2. Place a heaping 15 ml (1 Tbsp) chocolate cookie dough onto your palm and flatten. Take about 5 ml (1 tsp) peanut butter mixture and place it in the centre of the chocolate cookie dough. Wrap the chocolate dough around the peanut butter centre, forming into a ball and pressing gently to seal. Then gently flatten the cookie and place on prepared cookie sheet, spacing cookies about 5cm (2 inches) apart. Bake for 8 to 10 minutes. Cool on rack.

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Chocolate-Pistachio Sables

I was on the hunt for a new Christmas cookie, so I started looking through the epicurious website.  I found this wonderful recipe there!!  The recipe is from Alison Roman and it was published in Bon Appetit magazine December 2013.

I found raw pistachios at Bulk Barn.  I bought one cup and the cost came to $6.50.  I also could not find flaky sea salt (Maldon), so I just used coarse sea salt, which worked perfectly.   I also chopped up 5 ounces of semi-sweet chocolate chips instead of buying the squares.

This recipe is a great “make ahead” cookie. Tips are listed below, you can freeze the batter or make it right away.

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2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/2 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/2 cups (lightly packed) light brown sugar
1 teaspoon vanilla extract
1 large egg white
5 ounces bittersweet or semi-sweet chocolate, chopped
1 cup unsalted, shelled raw pistachios, coarsely chopped
Flaky sea salt (such as Maldon)

1. Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl. Using electric mixer on high speed, beat butter, brown sugar, and vanilla until light and fluffy, about 4 minutes. Reduce speed to low and gradually add dry ingredients; mix just to combine, then mix in egg white. Fold in chocolate and pistachios.

2. Divide dough into 4 pieces. Roll each piece into 8″-long log about 1 1/2″ in diameter, pushing dough together if it feels crumbly. Wrap tightly in parchment paper and chill until firm, at least 4 hours. (The colder your dough, the easier it will be to slice.)

3. Place racks in lower and upper thirds of oven; preheat to 350F. Working with 1 log of dough at a time and using a serrated knife, cut logs into 1/4″-thick rounds and transfer to 2 parchment-lined baking sheets, spacing 1/2″ apart.

4. Sprinkle cookies with sea salt and bake, rotating baking sheets halfway through, until set around edges and centres look dry, 10-12 minutes. Transfer to wire racks and let cool.

YIELD: Makes about 8 dozen

MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.

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Chocolate Malt Crackle Cookies

These cookies are rich and delicious!! I took this recipe from “Sweet and Vicious – Baking with an Attitude” by Libbie Summers. The original name for her cookies is “Side-Slap & Tickle Cookies”.

I had a difficult time finding the malted milk powder. I had no luck at Bulk Barn. I ended up going to a local bulk store called “Scoop and Weigh”, here I was told that malted milk powder is used in milkshakes and cookies mostly.

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1 2/3 cups all-purpose flour, sifted
1/2 cup unsweetened dark cocoa powder
6 tablespoons malted milk powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla
24 malted milk balls, crushed
1/3 cup confectioners’ sugar

1. In a medium bowl, whisk together the flour, cocoa powder, 2 tablespoons of the malted milk powder, the baking powder, and salt. Set aside.
2. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and granulated sugar until light and fluffy. Scrape down the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat until just combined. With the mixer on low speed, gradually add the flour mixture and beat until just incorporated. Stir in the malted milk balls. Remove the bowl from the standing mixer and refrigerate for 30 minutes.
3. Preheat the oven to 350F. Line two baking sheets with parchment paper and set aside.
4. In a small bowl, stir together the remaining 4 tablespoons malted milk powder and the confectioners’ sugar. Use a 1-tablespoon measure to scoop the dough, then roll each portion into a ball. Repeat until all the dough has been used. Roll each dough ball in the confectioners’ sugar mixture until it is uniformly coated, then place on the prepared baking sheet 2 inches apart. Bake for 8 to 10 minutes, until the cookies begin to crackle on top (they look kind of like the surface of the moon).
5. Let the cookies cool for 15 minutes before the slapping and tickling commences.

YIELDS 24 COOKIES

Mint Thins

I took this recipe from “The Cookiepedia” by Stacy Adimando. These cookies are super easy to make, although I did have some challenges. I had no issues making the cookies themselves since I made them ahead and froze them until I was ready to dip them in chocolate.

I followed the recipe exactly, adding 12 ounces of chocolate, butter and peppermint. I came up with a huge fail! The chocolate clumped together and it wasn’t smooth at all. I came to the conclusion that possibly the bowl I used to melt the chocolate came in contact with the hot water. I tried again with less water, knowing that it was impossible for any contact to happen and the chocolate clumped AGAIN!! I’m not a huge fan of wasting food (especially 24 ounces of good chocolate!) Third time worked out like a charm…I eliminated the butter and all worked just fine!

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I drizzled my cookies in pink for an event I was making them for, but you can just leave them as is and they are just as delicious!

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1 cup unsalted butter, at room temperature
1 cup powdered sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2/3 cup cocoa powder
1/4 teaspoon salt
12 ounces semisweet chocolate
1/4 cup unsalted butter
3/4 teaspoon peppermint flavour

1. Preheat oven to 350F. Cream the butter until it’s light and fluffy. Add the powdered sugar and continue mixing, stopping to scrape the sides of the bowl as needed. Mix in the egg and vanilla extract. Sift together the flour, cocoa powder, and salt. Add the flour mixture by halves, beating to incorporate after each addition.

2. Turn out the dough onto a clean surface and form it into a disk with your hands. Split the disk in half and place them in the fridge to firm up for 1 hour.

3. Working on a floured surface (you’ll need a decent amount, since the dough is sticky), roll out the dough to 1/8-inch thick. Shape the cookies using a 1 1/2-inch round cutter and place them on a parchment-paper-lined baking sheet. Bake for 10 to 12 minutes, then let cool completely.

4. Break up the chocolate into a bowl and set it over a small pot of simmering water (make sure the bowl doesn’t touch the water). Add the butter and the peppermint flavour and stir the mixture steadily until it’s fully melted and looks glossy and smooth. Remove the bowl and let the chocolate cool slightly.

5. One by one, drop the cookies in the chocolate, then scoop them out with a fork to let the excess drip off. (Tap the cookies against the side of the bowl to help drain the extra chocolate). Move them carefully to a wire rack or parchment-paper-lined baking sheet. When they’re all coated, move the sheet to the refrigerator or freezer to set.

Makes 3 1/2 dozen cookies

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Pinwheels

I love the swirling combination of the vanilla and chocolate in this easy to make cookie recipe.  I took this recipe from “The Cookiepedia” by Stacy Adimando. Make sure you really tightly roll this cookie together, as you can see from my first photo that there are gaps in the middle of the cookies.

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I also made this recipe for an event. I was asked to make pink cookies. It was super easy to add food colouring to the vanilla dough.  I also rolled the cookie roll in sugar before cutting it into cookies.

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3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 tablespoons cocoa powder

1. Preheat oven to 350F. Get to work sifting the flour, baking powder, and salt into a bowl. Set it aside for the moment.

2. Cream together the butter and sugar for several minutes, until light and fluffy. Add the eggs and the vanilla and mix until incorporated.

3. Start tipping in the flour a third at a time; stop mixing when it’s just combined.

4. When the dough forms, divide it into two parts. Reserve one half in plastic wrap and keep it in the fridge. Mix the cocoa powder into the other half using a spatula. Form the chocolate dough into a disk, wrap in plastic wrap, and chill both doughs in the fridge for at least 1 hour, until firm.

5. Roll out the dough to about 1/4-inch thickness, using just a little flour as needed. Move it to a large piece of parchment paper. Do the same with the vanilla dough, flattening them to around the same height and dimension. Place the vanilla dough on top of the chocolate and run a rolling pin lightly over the two doughs to press them together. Trim the doughs into a rectangle shape so they each have the same edges.

6. Starting at one of the short ends, carefully roll the dough up into a log, using the parchment paper to help. Wrap it tightly in plastic wrap or parchment paper and chill for at least an hour. Do the same with the reserved pieces of dough.

7. Line a few cookie sheets with parchment paper. Unwrap the log and slice it into cookies about 1/4-inch thick using a very sharp knife. Lay the cookies on the sheets about 2 inches apart.

8. Bake for 10 to 12 minutes, until you start seeing hints of the edges turning golden. Remove and let cool for a minute, then spatula to a wire rack.

Makes 4 dozen cookies

 

Best Chocolate Chip Muffins

I found this recipe on http://www.cinnamonspiceandeverythingnice.com.  I really like this muffin recipe and I love how the outside of the muffin gets crispy like a cookie.

I baked my muffins for about 23 minutes instead of the 30 minutes, since the outside were getting nicely browned.  I used mini chocolate chips since I had some and they really fill up every bite with chocolate goodness!

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1/2 cup (8 tablespoons) butter
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 eggs
1/2 cup (4 ounces) milk
2 cups (8 1/2 ounces) white whole wheat flour or all-purpose floor
2 cups (12 ounces) semi-sweet chocolate chips
coarse sugar, for topping

1. Preheat oven to 350F. Lightly grease a 12-cup muffin pan.
2. In a large mixing bowl beat the butter, sugar, baking powder, salt, vanilla and cinnamon until fluffy. Beat in eggs, then stir in the milk. Mix in the flour just until combined, then the chocolate chips.
3. Divide the batter evenly among the muffin cups. Sprinkle with a little coarse sugar. Bake the muffins for 30 minutes, or until cake tester inserted into the center comes out clean.

Thick and Chewy Double Chocolate Cookies

This recipe is taken from “Cook’s Illustrated Cookbook”. I took it out from the library, and it’s due back soon. I think I may just end up buying it from the bookstore since there are many, many recipes in here that look so good!

I really love this cookie. It reminds me of a brownie. Now, with this being said, this is NOT a cakey cookie. I actually dislike cake, and I do not like cookies that taste that way. This cookie is rich and soft, perfect for those chocolate cravings. 🙂

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The recipe calls for “1 pound semisweet chocolate, chopped”. I used semi-sweet chocolate chips. I weighed them out to a pound and then measured them after and it worked out to an exact 2 1/2 cups. I used instant coffee sachets when I first started making this cookie as I wasn’t sure how it would go over.  I buy a big jar of instant coffee now since this recipe has turned into a family favorite.

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I have also added the recipe for “Thick and Chewy Triple-Chocolate Cookies”. I may have to try that one next time.

2 cups (10 ounces) all-purpose flour
1/2 cup (1 1/2 ounces) Dutch-processed cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 pound semisweet chocolate, chopped
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder
10 tablespoons unsalted butter, softened
1 1/2 cups packed (10 1/2 ounces) light brown sugar
1/2 cup (3 1/2 ounces) granulated sugar

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, and salt togther in medium bowl; set aside.
2. Microwave chocolate at 50 percent power for 2 minutes. Stir chocolate and continue heating until melted, stirring once every additional minute; set aside to cool slightly. Whisk eggs and vanilla together in medium bowl; sprinkle instant coffee over top to dissolve, and set aside.
3. Using stand mixer fitted with paddle, beat butter, brown sugar, and granulated sugar at medium speed until combined, about 45 seconds; mixture will look granular. Reduce speed to low, gradually add egg mixture, and mix until incorporated, about 45 seconds. Add melted chocolate in steady stream and mix until combined, about 40 seconds, scraping down bowl as needed. With mixer still running on low, add dry ingredients and mix until just combined. Do not overbeat. Cover bowl of dough with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.
4. Working with 2 tablespoons of dough at a time, roll into balls and place 1 1/2 inches apart on prepared baking sheets.
5. Bake until edges of cookies have just begun to set but centres are still very soft, about 10 minutes, switching and rotating baking sheets halfway through baking. Let cookies cool on baking sheets for 10 minutes; transfer cookies to wire rack and let cool to room temperature.
MAKES ABOUT 42 COOKIES

THICK AND CHEWY TRIPLE-CHOCOLATE COOKIES
The addition of chocolate chips will slightly increase the yield of the cookies
1. Add 2 cups semisweet chocolate chips to batter after dry ingredients are incorporated in step 3.

Chocolate Chip Crunch Cookies

I found this recipe about 2 years ago in the Winnipeg Free Press Recipe Swap section.  I love the crispy outside and the soft centre of these cookies.

This recipe calls for 1 tsp of salt. I have made these cookies with that amount and I found them too salty. This time I only used 1/4 tsp and the cookies turned out better.



1 cup butter
1 cup white sugar
1 cup brown sugar
2 tsp baking soda
1 tsp salt
2 tsp vanilla
2 beaten eggs
2 1/2 cups all-purpose flour
2 cups crushed corn flakes
2 cups chocolate chip cookies


1. Preheat oven to 375F with rack in middle position.
2. Melt butter. In large bowl add the melted butter and sugars and stir. Add soda, salt, vanilla, and beaten eggs. Mix well. Stir in flour gradually. Add crushed corn flakes and chocolate chips and mix throughly.
3. Form dough into walnut-sized balls and place on greased cookie sheet. Press them down slightly with a floured or greased spatula.(I just used my hand). Bake for 8-10 minutes. Cool on cookie sheet for 2 minutes then remove to a wire rack until completely cool. Cooling on the rack is important as it helps them get crispy.