Archive for December, 2012

Extreme Peanut Butter-Chocolate Chip Cookies

Friday, December 28th, 2012

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

George Washington Carver was the most well known promoter of peanuts. He collected over 100 peanut recipes including three for peanut cookies calling for crushed/chopped peanuts as the primary ingredient. It wasn’t until the 1920s that peanut butter was listed as an ingredient in the cookies.

The early peanut butter cookies were rolled thin and cut or “dropped” and made into peanut balls. They did not have famous fork marks. The first reference to the criss-cross pattern created with fork tines was published in the Schenectady Gazette in 1932.

Peanut Butter-Chocolate Chip CookiesPrep Time: 15 minutes
Bake Time: 10 minutes
Ready In: 25 minutes
Yield: 3 dozen

Ingredients:
1/2 cup unsalted butter
1/2 cup granulated sugar
1/3 cup packed brown sugar
1/2 cup chunky peanut butter
1/2 teaspoon pure vanilla extract
1 large egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats, lightly processed
1 cup Choclatique Milk Chocolate Chips

Directions:

  1. Preheat oven to 350º F.
  2. In a medium bowl, cream together the butter, granulated sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended.
  3. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats (which have been lightly processed in a food processor) and chocolate chips until evenly distributed. Drop by heaping tablespoonfuls onto lightly greased baking sheets. Press down with the tines of a fork to flatten and leave the signature criss-cross pattern.
  4. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes.
  5. Transfer to wire racks to cool completely.

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Just Eleven Days Before Christmas

Wednesday, December 19th, 2012

Ed Engoron, Joan Vieweger and the artisans and staff at Choclatique

Teddy BearOn December 14, 2012 a 20 year old man fatally shot twenty children and six adults at Sandy Hook Elementary School in Newtown, Connecticut. Six women who worked at Sandy Hook Elementary were killed, in addition to 20 students—twelve girls and eight boys. He also killed his mother at her home nearby. After shooting the students and staff members, he committed suicide. This was the second-deadliest school shooting in United States history, after the 2007 Virginia Tech massacre.

With tears in our eyes and heavy hearts we remember and pray for the victims and their families.

Charlotte Bacon, 6
Rachel D’Avino, 29
Olivia Engel, 6
Dylan Hockley, 6
Dawn Lafferty Hochsprung, 47
Jesse Lewis, 6
Ana Marquez-Greene, 6
Grace McDonnell, 7
Anne Marie Murphy, 52
Emilie Parker, 6
Noah Pozner, 6
Jessica Rekos, 6
Lauren Rousseau, 30
Mary Sherlach, 56
Victoria Soto, 27
Daniel Barden, 7
Josephine Gay, 7
Madeleine Hsu, 6
Catherine Hubbard, 6
Chase Kowalski, 7
James Mattioli, 6
Jack Pinto, 6
Caroline Previdi, 6
Avielle Richman, 6
Benjamin Wheeler, 6
Allison Wyatt, 6

This holiday season hold your family close for they are the most precious gifts of all.

David’s psalm is a joyful proclamation of God’s providence. Humankind can live free from fear because, like the good shepherd, God will always provide, protect and guide this flock.

The Lord is my Shepherd; I shall not want.
He maketh me to lie down in green pastures:
He leadeth me beside the still waters.
He restoreth my soul:
He leadeth me in the paths of righteousness for His name’s sake.
Yea, though I walk through the valley of the shadow of death,
I will fear no evil: For thou art with me;
Thy rod and thy staff, they comfort me.
Thou preparest a table before me in the presence of mine enemies;
Thou annointest my head with oil; My cup runneth over.
Surely goodness and mercy shall follow me all the days of my life,
and I will dwell in the House of the Lord forever.

The ChocolateDoctor’s Yummy Dark Chocolate Brownie Cookies

Friday, December 7th, 2012

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Choclatique Brownie MixOkay, here’s the story and I’m sticking with it. Joan wanted deep, double chocolate, chocolate chop cookies for her birthday. We were not near our test kitchen, but I had a bag of Choclatique Double Dark Chocolate Brownie Mix with me. In just 15 minutes (allowing 30 minutes for cooling) I had the perfect cookie. These cookies are always soft and chewy and they are quick and simple to make. This is one time it’s okay to use my mix.

Brownie CookiesPrep Time: 5 minutes
Bake Time: 10 minutes
Cooling Time: 30 to 45 minutes
Yield 2 dozen cookies

Ingredients:
1 (24 ounce) package Choclatique Double Dark Chocolate Brownie Mix
1/4 cup all-purpose flour
3 tablespoons unsalted butter, melted
3 tablespoons water
3 large eggs
1 cup Choclatique Dark Chocolate Chips

Directions:

  1. Preheat oven to 350º.
  2. Lightly butter a baking sheet.
  3. Combine the brownie mix, flour, melted butter, water, eggs and chocolate chips in a large bowl. Do not over mix.
  4. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet.
  5. Bake in the oven until cookies are just set, 9 to 10 minutes. They’ll still feel soft to the touch.
  6. Let them cool on baking sheets for 2 minutes before removing to a wire rack to cool completely about 30 to 45 minutes.

ChefSecret: There’s never enough chocolate for me, but if you must, you can substitute chocolate chips with butterscotch or peanut butter chips, or your favorite candy-coated chocolate pieces like Reese’s Pieces or M&M’s.

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