The ChocolateDoctor’s Got Milk Brownie Stuffed Chocolate Chip Cookies

June 7th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

For those poor lost souls who can never make up their minds to indulge in a brownie or chocolate chip cookie, now you can have your cake (or cookie), and eat it too. Here is the original “Got Milk” cookie or brownie where you can enjoy both the dense, rich all-cocoa experience of a brownie and chocolate chips hidden inside a chewy, crispy chocolate chip cookie, all at the same time. So why bother choosing one above the other when you can enjoy them both at the same time!

You’ll have to make the brownies first, let them cool completely then wrap each in a measure of chocolate chip cookie dough.

To make the Brownies:

Prep Time: 10 minutes
Bake Time: 25 to 30 minutes
Cool Time: 30 minutes
Yield: 16 brownies

Ingredients:
1/2 cup salted butter
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup Choclatique Rouge Unsweetened Cocoa Powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Directions:

  1. Preheat an oven to 350º F. (325º if using a glass baking pan)
  2. Grease and flour an 8 inch square baking pan.
  3. In a large saucepan, melt 1/2 cup of the butter. Remove from heat to cool slightly.
  4. Stir in the sugar, eggs and vanilla extract.
  5. Beat in the cocoa powder, flour, salt, and baking powder. Spread batter into prepared pan.
  6. Bake for 25 to 30 minutes. Do not overcook.
  7. Cool completely.

To make the Cookies:

Prep Time: 10 minutes
Bake Time: 18 to 20 minutes
Yield: 16 VERY large brownie/cookies

Ingredients:
2 sticks salted butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
3-1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups Choclatique Semi-Sweet Chocolate Mini Chips
16 prepared, cooled brownies (recipe above)

Directions:

  1. Preheat an oven to 350º F.
  2. Prepare brownies according to thee directions above. Let them cool completely, then them cut into 1 1/2-inch squares.
  3. In a stand or electric mixer, beat the butter and sugars until light and fluffy.
  4. Add the eggs and vanilla extract, continuing to beat until well combined.
  5. Place the flour, salt and baking soda into a bowl; whisk to combine, then add slowly to wet ingredients along with the chocolate chips.
  6. Place a large cookie scoopful of dough on top of each brownie square and another large scoop on the bottom. Gently press to enclose each brownie with dough adding pinches of more dough to cover sides if needed.
  7. Place 6 filled cookies onto a parchment or non-stick silicon sheet lined baking sheet and bake for 18-22 minutes or until edges are golden brown.
  8. Remove and let cool for at least 20 minutes before removing from baking sheet.
  9. Grab a tall glass of milk and dig in.

ChefSecret: While I hate to admit I sometimes don’t have the time to make my own brownies ahead. It’s perfectly okay, while not preferred, to use a prepared boxed brownie mix like Betty Crocker, Duncan Hines or Choclatique.

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The ChocolateDoctor’s Hot Cocoa Sopapillas

May 31st, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

I discovered sopapillas (like Al Gore invented the internet)! Well, at least I first tasted them late in life while working on a project for H.E.B. (H.E. Butt Grocery Company) in San Antonio. I was visiting a supplier who did nothing else but fry chicharrón (fried pork rinds) and sopapillas. I know – what a combination of flavors!

Sopapillas are usually served as a dessert with honey and are common throughout Mexico, Central and South American and the American Southwest. In some Mexican restaurants in Texas and New Mexico sopapillas may be served in place of bread or tortillas or filled with ingredients common to tacos and tostadas. In fact, sopapillas were designated as Texas’ state pastry in 2003.

I needed to do something to add my California-Choclatique touch, so I figured what could be better than to add a little cocoa and chocolate sauce?

Prep Time: 30 minutes
Fry Time: 15 minutes
Ready In: 45 minutes
Yield: 24 servings

Ingredients:
3 3/4 cups all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons white shortening or lard
1 1/4 cups warm water
1/4 cup warn coffee
2 quarts oil for frying

Directions:

  1. In a large bowl, whisk together the flour, cocoa powder, baking powder and salt.
  2. Cut in the shortening.
  3. Stir in water and coffee and mix until dough is smooth.
  4. Cover and let stand for 20 minutes.
  5. Roll out on floured board until 1/8- to 1/4-inch thick.
  6. Cut into 3-inch squares.
  7. Heat oil in deep-fryer to 375º F.
  8. Fry the dough until crisp, puffy and dark brown on both sides; about 3 to 4 minutes per side.
  9. Drain on paper towels.
  10. Shake on a little confectioner’s sugar or cinnamon-sugar and dip them into warm chocolate sauce or marshmallow fluff.

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The ChocolateDoctor’s Blue Ribbon Chocolate Cake

May 24th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

I was filling in for another contestant who had gotten sick right before the competition started for a Bundt Cake cook-off at the Texas State Fair. I had less than 3 hours to create a recipe, purchase the ingredients and bake the cake. I was a bit nervous, but found a “fast-scratch” solution. This recipe couldn’t be any easier! No one would ever believe it starts with a package cake mix and instant pudding. The only other ingredients are sour cream, eggs, vegetable oil and, of course Choclatique Dark Chocolate Chips. Blue Ribbon Chocolate Cake is a moist, intensely-flavored chocolate cake that will last for days if your friends and family allow.

Prep Time: 20 minutes
Bake Time: 50 to 55 minutes
Cool Time: 90 minutes
Cooling Time: 2 hours
Yield: 12 Servings

Ingredients:
1 (18.25 ounce) package devil’s food cake mix (I use Betty Crocker or Duncan Hines)
1 (5.9 ounce) package instant chocolate pudding mix (I use Jell-O brand)
1 cup sour cream
1 cup vegetable oil
4 large eggs
1/2 cup warm water
2 cups Choclatique Dark Chocolate Chips

Directions:

    1. Preheat an oven to 350º F.
    2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 9-or 10-inch Bundt pan.
    3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
    4. Cool cake thoroughly in pan for at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar.

ChefSecret: Finish it off and crown the top with your favorite cream cheese or butter cream frosting.

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The ChocolateDoctor’s Chocolate Chewies

May 16th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

This cookie has to be filed under my great “chewy” cookies file. Both kids and adults can’t get enough of them. They are rich, buttery and filled with chocolate flavor with just a hint of fresh citrus. It is a real chocolate lover’s delight. I like to make these on the small side, and because Chocolate Chewies aren’t too sweet, they are perfect to pair up with ice cream, Crème Brûlée or even yogurt. You can always drop these by the heaping tablespoon and bake for a larger stand-alone snack or dessert.

Why is the almond extract optional? I love the taste (and smell) of almonds and almond extract. My partner Joan always thinks I go a bit overboard on the AE. She thought these cookies were a bit on the floral side. Chef Jonathan and I just had to shrug our shoulders with that comment which irked Joan to no end.

“Are you two just going to shine me on and ignore me?” she demanded.

“No dear, we will make the almond extract optional,” I dutifully replied.

If you want them to taste as I intended, follow the recipe. If you want them with a little less complexity, leave out the almond extract.

Prep Time: 15 minutes
Cook Time: 10 minutes
Cool Time: 20 minutes
Ready In: 45 minutes
Yield: 96 Cookies

Ingredients:
1 1/4 cups unsalted butter, softened
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract (optional)
2 teaspoons fresh orange zest
2 cups all-purpose flour
3/4 cup Choclatique Rouge Unsweetened Cocoa Powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups Choclatique Semi-Sweet Chocolate Mini Chips

Directions:

  1. Preheat an oven to 350º F.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla and almond (if used) extracts and orange zest.
  4. Whisk together the flour, cocoa, baking soda and salt and stir into the creamed mixture.
  5. Fold in the chocolate chips.
  6. Drop dough by heaping teaspoonful onto ungreased baking pans.
  7. Bake 8 to 9 minutes. The cookies will be soft and chewy.
  8. Cool slightly on baking pan then remove the cookies from pan onto a wire rack to cool completely.

ChefSecret: You can substitute chocolate chips with butterscotch or peanut butter chips, walnuts, pecans, M&M’s or Reese’s Pieces.

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The ChocolateDoctor’s Chocolate Chip-Orange Cookies

May 10th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

This is an easy recipe created in our test kitchens by both my partner Joan and me on a very cold winter afternoon in Los Angeles. Now, I should explain that in Southern California we do have a “week of winter” most years. To us cold is 45º. I always call up my friends in Minnesota and Wisconsin when it in the teens or lower there and brag about my view of the people on the beach catching waves. On this particular day I was bragging about our Chocolate Chip-Orange Cookies. These cookies are soft and cake-like and frosted with an orange-butter glaze. This recipe is easily doubled and is perfect for a school or church bake sale. Or, you can bake them for Mom.

Happy Mother’s Day!

Prep Time: 15 minutes
Bake Time: 10 minutes
Ready In: 25 minutes
Yield: 30 Cookies

Ingredients:
For the Cookies:
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1/2 cup sour cream
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup frozen orange juice concentrate, thawed
1 tablespoon grated orange zest
1/2 cup Choclatique Semi-Sweet Mini Chocolate Chips

For the Frosting:
1/4 teaspoon grated orange zest
1 tablespoon frozen orange juice concentrate, thawed
1/2 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted
3/4 cup confectioners’ sugar

Directions:
For the Cookies:

  1. Preheat an oven to 375º F.
  2. Using an electric mixer with a paddle attachment, cream the granulated sugar and butter.
  3. Add the egg and beat in well.
  4. Add the sour cream and 1/2 teaspoon of the vanilla extract; beating until well to mix well and set aside.
  5. Whisk together the flour, baking powder, baking soda and salt. Beat the flour mixture little by little to the creamed mixture until well blended. Add 1/2 cup of the orange juice concentrate and 1 tablespoons of the orange zest and combine.
  6. Fold in the chocolate chips.
  7. Drop about 2 tablespoons of cookie dough onto the butter cookie sheets.
  8. Bake for about 10 minutes or until lightly brown around the edges.
  9. Transfer to a wire rack and cool.
  10. Frost the cookies when they are cooled completely.

For the Frosting:

  1. Mix together 1/4 teaspoon orange zest, 1 tablespoons of the thawed orange juice concentrate, 1/2 teaspoon vanilla extract, 2 tablespoons of melted butter, confectioners’ sugar or enough to make frosting of spreading consistency.

ChefSecrets: Just when you think you have creamed the sugar and butter enough give it another two minutes. The secret is to make sure you have very creamy slurry.

You can substitute semi-sweet chocolate chips with Choclatique Snowy White Chocolate Chips for a very different tasting cookie. I don’t recommend milk chocolate chips as the milk chocolate flavor and the orange don’t really go together in this recipe.

It is always best to turn the baking sheet about half way through baking.

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The ChocolateDoctor’s Cuckoo for Chocolate…Churros

May 1st, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

This is my favorite Mexican fast food dessert and it’s perfect for a Cinco de Mayo celebration. The long strips of fried dough are comparable to New Orleans beignets or southern-fried fritters… only they’re easier to make. They are a common street food and can also be found at fairs and carnivals in both America and Mexico. In recent years many vendors have resorted to frozen churros choosing to just fry them off. I think my freshly made version presented here is far better than frozen. I made them even more delectable with the addition of Choclatique Cocoa Powder to give it a light chocolate flavor. Fried chocolate-how bad could it be?

Prep Time: 10 minutes
Fry Time: 30 minutes (to fry them all)
Ready In: 40 minutes
Yield: About 24 Churros

Ingredients:
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
2 quarts vegetable oil for frying
1 cup water
1/2 cup margarine (not butter)
1 cup all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
1/4 teaspoon salt
3 large eggs

Directions:

  1. Stir together the sugar and cinnamon and set aside.
  2. In a heavy deep skillet or deep-fryer, begin to preheat heat the oil to 360º F (use a thermometer). The oil should be at least 1-1/2 inches deep.
  3. In a medium saucepan, heat the water and margarine to a rolling boil. Combine the flour, cocoa powder and salt; stir into the boiling mixture.
  4. Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from heat and beat in the eggs one at a time.
  5. Spoon the mixture into a pastry bag fitted with a large star tip.
  6. Carefully squeeze out 4-inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at a time, until golden brown, about 3 to 4 minutes on each side.
  7. Remove from hot oil to drain on paper towels.
  8. Roll each of the churros in the cinnamon-sugar mixture while still hot.

ChefSecret: If the oil isn’t hot enough the churros will be greasy; if you fry the pastry at a higher temperature than noted they will not get fully cooked on the inside.

Dress the churros up for a dinner time dessert by drizzling a little dark chocolate sauce over the top and garnish with fresh seasonal berries.

To make the Chocolate Drizzle:

Ingredients:
2 ounces Choclatique Private Reserve Dark Chocolate, chopped
1 teaspoon white vegetable shortening

Directions:

  1. Place the chocolate and shortening in a small re-sealable freezer bag.
  2. Microwave on HIGH for about 30 seconds until chocolate is melted.
  3. Massage chocolate and shortening together in the bag.
  4. Snip off corner and drizzle over the fried churros that have been dredged in cinnamon-sugar.

Special Note: Leave it to Joan to find another use for churros. While surfing the internet for Cinco de Mayo festivities she came across a recipe for Churro Cupcakes on The Curvy Carrot website. I think it a great idea that we will be trying here this week. Go and grab a quick peak for yourself and see what you think. Think of the possibilities… I would consider making a Tres Leaches Churro Cake just to make sure you have a totally indulgent dessert for the May 5th.

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The ChocolateDoctor’s Stone Age Chocolate Frosting
(Perfect for Those People on a Paleo Diet)

April 26th, 2013

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

Okay, this was new and even a little weird and strange for me. One of our customers sent me a recipe for a Chocolate Frosting made out of, get this, avocados—yes, those beautiful little green, pear-shaped fruits that grow on trees and don’t begin to ripen until they are off the stem. It was the name, Stone Age Chocolate Frosting that got to me. What the heck does this mean? Okay, I was off to the internet to look up the words Stone Age and Diet. Here’s what I discovered.

CavemanIt comes for the Paleolithic Diet—Paleo Diet or popularly known as the caveman or hunter-gatherers’ diet. It is assumed to be a modern nutritional plan based on the presumed ancient diet of wild plants and animals that various hominid species habitually consumed during the Paleolithic period—about 2.5 million years which ended around 10,000 years ago with the development of agriculture and grain-based diets. While this diet claims to provide a healthier lifestyle, it should be noted, however, that the lifespan of the Upper Paleolithic (Late Stone Age) man was only about 33 years from birth.

This diet is centered on commonly available “modern” foods, consisting mainly of fish, grass-fed pasture raised meats, eggs, vegetables, fruit, fungi, roots and nuts. It excludes grains, legumes, dairy products, potatoes, refined salt, refined sugar and processed oils. I guess I could live on that.

Paleo ManThe Paleo Diet was first popularized in the mid-1970s by gastroenterologist Dr. Walter L. Voegtlin. I found that this nutritional concept has been promoted and adapted by a number of authors and researchers in several books and academic journals. Paleolithic nutrition is based on the premise that modern humans are genetically adapted to the diet of their Paleolithic ancestors and that human genetics have scarcely changed since the dawn of agriculture and therefore it is an ideal diet for human health and well-being and is one that resembles this ancestral diet.

The avocados and coconut oil give this Paleo-inspired chocolate frosting a healthy dose of plant-based fats (instead of butter or Crisco) creating a tasty new way to top cookies and cupcakes which do have to be made out of grains. Oh, there goes another fad diet.

Okay, it tastes a little different. It only takes minutes to make and it’s good for a lot of around-the-table dinner conversation. Try it and let me know what you think.

Prep Time: 10 minutes
Ready In: 10 minutes
Yield: 10 Servings

Ingredients:
2 ripe medium size avocados, peeled and pitted
1/2 cup Choclatique Natura Cocoa Powder (Un-alkalized, I’m getting into the spirit of the diet)
1/2 cup honey
2 tablespoons coconut oil, melted
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt

Directions:
Blend avocados, cocoa powder, honey, coconut oil, vanilla extract and salt together in a food processor until smooth and creamy.

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The ChocolateDoctor’s The Little Train That Could
Chocolate Train at Gare du Midi Bruxelles

April 19th, 2013

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

Chocolate Train 1Here’s a train that’s always on time! Chocolate artist Andrew Farrugia spent over 700 hours constructing his masterpiece—a train made entirely of chocolate. This chocolate sculpture set a Guinness World Record as the longest chocolate structure in the world—112 feet long weighing over 2,800 pounds.

Located at Brussels’ busy South Station, Farrugia claims to have come up with the idea for a chocolate train sculpture after visiting the Belgian Chocolate Festival in Bruges last year.

Chocolate Train 2“I had this idea for a while,” he said. “What do you think if we do this realization of a long chocolate train, you know, because make a train as long as you like.”

The original plan was a more modest size train, but it just kept getting longer, car after car after car. Farrugia had previously built a smaller 12-foot train for an event in Malta, which he said gave him insight about how to build this larger version.

Chocolate Train 3There are two parts to the train. The first seven cars are modeled after the Belgian trains of today, and the rest of the train is modeled after older train cars, including the bar and restaurant car. I’ll bet they serve chocolate mousse for dessert.

Three days before the event, Farrugia transported the chocolate train by truck in 25 wooden boxes from Malta to Belgium. After measuring the length of the train and confirming no material other than chocolate was used, the officials from the Guinness Book of World Records added a new category to the collection of world records and declared the train to be the longest chocolate structure in the world.

Chocolate Train 4
Chocolate Train 5

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The ChocolateDoctor’s Mmmm…Chocolate Mousse Pie

April 12th, 2013

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

This is definitely going to become your go-to chocolate pie from now on. It is simple to make and Mmmm…yummy to eat! It is sky-high and simply scrumptious—one of the best fluffy chocolate delights to serve for a fall or holiday dessert. You can put the pie together in a wink and a nod and it will disappear just as fast! You can substitute a store-bought chocolate or graham cracker crust and just mound the filling within and let it cool. As a bonus, add a couple of tablespoons of Choclatique Chocolate Curls or Decoratifs as a fancy sprinkle on top.

Chocolate Mousse PiePrep Time: 25 minutes
Cook Time: 5 minutes
Cool Time: 5 hours
Ready In: 6 hours
Yield: 1 9-inch pie

Ingredients:
20 Oreo Chocolate Sandwich Cookies, crushed
1/4 teaspoon pure almond extract
1/4 cup unsalted butter, softened
1 cup heavy cream
12 ounces Choclatique Dark Chocolate Chips
1 teaspoon pure vanilla extract
1 pinch salt
2 cups heavy cream, chilled
1/4 cup granulated sugar
1 cup heavy cream, chilled
2 tablespoon of orange liqueur (Grand Marnier)
1/4 cup granulated sugar

Directions:

  1. Preheat oven to 350º F.
  2. Generously butter a 9-inch springform pan.
  3. In a medium bowl, mix together crushed cookies, almond extract and softened butter and press mixture evenly around the bottom and edges of the springform pan.
  4. Bake in preheated oven for 5 minutes; allow to thoroughly cool.
  5. In a microwave-safe bowl combine 1 cup cream, chocolate chips, vanilla extract and salt; heat in 15 second burst until chocolate is fully melted and mixture is smooth. The chocolate chips will not change shape until you mix. Do not burn.
  6. Set the chocolate mixture aside to cool completely to room temperature, stirring occasionally.
  7. In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold the whipped cream into the chocolate mixture. Gently spoon the blended chocolate mixture into cooled crust.
  8. Chill the pie at least 5 hours before serving.
  9. Just before serving, beat remaining 1 cup chilled cream with orange liqueur and 1/4 cup sugar. Beat until stiff peaks form.
  10. Before serving spoon a dollop of whipped cream on top of each piece.

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The ChocolateDoctor’s Gluten-Free Chocolate Sponge Cake
(This is a great cake for the Jewish holiday of Passover)

April 5th, 2013

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

Gluten-Free Chocolate Sponge CakeThis is a gluten-free cake that uses ground almonds or almond flour to replace the wheat flour usually found in sponge cakes of this kind. You can find almond flour in many supermarkets, Whole Foods or Trader Joe’s. If you are preparing the almonds yourself using a food processor or blender, chop only a half cup at a time as electric food processors tend to separate too much of the oil from the nut meats. Do not pack the ground nut down when measuring.

Prep Time: 20 minutes
Bake Time: 50-55 minutes
Cooling Time: 40 minutes
Yield: 12 Servings

Ingredients:
Non-stick baking spray
3 tablespoons granulated sugar
6 ounces Choclatique Private Reserve Dark Chocolate Pastilles (64%)
10 large eggs, separated
7/8 cup granulated sugar
2 cups ground blanched almonds (skin off) or almond flour.

Directions:

  1. Preheat an oven to 350º F.
  2. Coat the inside of a 10-inch Bundt pan with baking spray and coat the bottom and sides with 3 tablespoons of sugar; set aside.
  3. Melt the chocolate in a microwave oven or on the top of double boiler; set aside.
  4. Beat the egg yolks until thick and lemon colored. Gradually beat in the sugar and blend well.
  5. Add the chocolate and almonds to the egg yolks.
  6. Beat the egg whites until stiff peaks form. Gently fold the egg whites into chocolate batter.
  7. Spoon the batter into the prepared Bundt pan.
  8. Bake for 1 hour or until cake springs back when lightly touched. Remove from oven, invert pan on a bottle (wine or ketchup bottle work well), and cool about 40 minutes before removing from pan.

ChefSecret: Finish it off and crown the top with your favorite cream cheese or butter cream frosting.

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