Posts Tagged ‘Chocolate Chip Cookies’

The ChocolateDoctor’s Happy Valentine’s Day Red Velvet White Chocolate Chip Love Cookies

Thursday, February 7th, 2013

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

Valentine's DayWhen certain foods were rationed during World War II, bakers used boiled beets to enhance the color of their cakes and to retain moisture. I use minced red beets in many of my chocolate cake recipes.

Red Velvet cake was made famous by Waldorf-Astoria Hotel in New York City. Now you can find Red Velvet cupcakes most anywhere at places like Sprinkles which specializes in a line of very unique cupcakes.

Red Velvet White Chocolate Chip CookiesSo, I thought if you can “red velvet” cakes and cupcakes, why not cookies? My Valentine’s Day Red Velvet cookie recipe has a light cocoa flavor, is deliciously chewy, gorgeously red and most scrumptiously delicious! Red Velvet is a delicate combination of cocoa and vanilla flavor blended so one does not stand out from the other. If you use too much cocoa, not only does it take the flavor out of balance, it muddies up the beautiful, pure red color.

Prep Time: 10 minutes
Bake Time: 9 to 11 minutes
Ready In: 20 minutes
Yield: 36 Cookies

Ingredients:
1 1/2 cups all-purpose flour
3 tablespoons Choclatique Natura Unsweetened Cocoa Powder
1 teaspoon cornstarch
3/4 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
1 cup granulated sugar
1 teaspoon distilled white vinegar
1 tablespoon canned red beets, minced
1 large egg
2 teaspoons pure vanilla extract
1 1/2 teaspoons red food coloring
1 cup Choclatique Snowy White Chocolate Chips

Directions:

  1. Preheat oven to 375º F.
  2. In a mixing bowl whisk the flour, cocoa powder, cornstarch, baking powder and salt and set aside.
  3. In the bowl of an electric mixer fitted with paddle attachment, cream the butter and sugar until pale and fluffy, about 4 to 5 minutes.
  4. Add in the vinegar and beets continuing to blend until completely incorporated.
  5. Mix in the egg.
  6. Add in the vanilla extract and red food color and mix until completely blended and the color is red throughout the dough.
  7. With mixer on low speed, slowly add in the dry ingredients and mix just until combined. Do not over-mix or the cookies will get tough.
  8. Fold in white chocolate chips.
  9. Scoop the dough out by the heaping tablespoonful and shape into balls. Place on parchment paper lined baking sheets and bake for 9 to 11 minutes in the center of the oven turning the baking sheet half-way through.
  10. Allow the cookies to cool on cookie sheet before transferring to a wire rack.
  11. If you don’t eat them all at once you can store the cookies in an airtight container.

ChefSecret: If you want more chocolate flavor you can easily substitute the white chips with Choclatique Dark Chocolate Chips.

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Who Invented the Chocolate Chip Cookie?

Wednesday, January 19th, 2011
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

As with many great inventions, the chocolate chip cookie was a culinary accident. It was first made by Ruth Wakefield in 1930 when she was trying to make one of her favorite recipes—Butter Drop Do Cookies. Ruth was making a fresh batch to share with some of the guests at the Toll House Inn in Whitman, Massachusetts, a very popular restaurant that featured home cooking.

The recipe called for the use of unsweetened baker’s chocolate. But one afternoon Ruth found herself without the required ingredient. She substituted a semi-sweet chocolate bar that she cut up into pieces. However, unlike the baker’s chocolate, the chopped up chocolate bar did not melt completely, the small pieces only softened and left luscious pools of chocolate in the middle of the buttery dough.

The restaurant’s popularity was not only due to her home-cooked style meals; her policy was to give diners a whole extra helping of their entrées to take home with them along with some of her homemade cookies. Ruth memorialized the recipe in her cookbook, Toll House Tried and True Recipes, which was published in 1936 by M. Barrows & Company, New York. It included the recipe “Toll House Chocolate Crunch Cookie”, which rapidly became a favorite to be baked in homes all over America.

So how did it become America’s most favorite cookie? As it happened, the chocolate bar she used had been given to her by Andrew Nestle of the Nestle Chocolate Company. As the Toll House chocolate chip cookie recipe became popular, sales of Nestle’s semi-sweet chocolate bar increased. Andrew Nestle and Ruth Wakefield struck a deal; Nestle would print the Toll House Cookie recipe on its packaging and Ruth Wakefield would have a lifetime supply of Nestle chocolate.

Ed's Best Chocolate Chunk Cookie MixChocolate chip cookies can be made from scratch (see recipe) or you can purchase one of Choclatique’s failure-proof bakery mixes—Ed’s Best Chocolate Chunk Cookie Mix. Regardless of which way you choose to go, you can always have fresh, hot-out-of-the-oven chocolate chunk cookies ready for the kids when they come home from school.

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Intolerance!

Tuesday, December 29th, 2009

— Ed Engoron, Co-Founder of Choclatique

One of my gifts for Christmas this year was The Intolerant Family Cookbook. It is a book written by my cousins, Ellen Fitzsimmons and her daughter, Molly Lepeska. No, it’s not what you think. They’re not a bunch of crazy, wide-eyed radicals. It is a book that features gluten-free, dairy-free, family-friendly food recipes. Several members of my family suffer from food intolerant conditions.

This book is for people with dietary restrictions who want to cook interesting, healthful food that is gluten-free and dairy-free with a reasonable amount of carbohydrates. One of the authors is gluten and dairy intolerant; the other has diabetes. Both are committed to healthy and tasty food that is easy to prepare at home that they never had when they discovered their conditions.

The cookbook includes anecdotes and stories about family, favorite recipes, and the journeys Ellen and Molly made to their changed world of food. The book allows families with food intolerances to celebrate their own everyday family traditions and create their own special holiday food memories.

The book’s recipes are well written and easy to follow with a complete set of nutritionals at the end of each. The important thing is the food tastes great. You will find that the recipes encompass a complete world of food, from starters to party snacks, and soups, salads, main courses, veggies, breads (those hard to find recipes that are gluten-free) and even a large section of desserts.

In reviewing the latter, I noticed Chocolate Chip Cookies, Chocolate Pecan Cookies, the Best Chocolate Pudding and even a Chocolate Frosting. Each of these recipes could be enhanced with the addition of our Choclatique Semi-Sweet, Dark Chocolate Mini-Chips, Ebony Dark Chocolate Pastilles and our Natura (natural) Cocoa Powder. All of these baking ingredients are gluten- and dairy-free products.

Their readers could also benefit from our very special Pure Power Peanut Bar that is 100% gluten-free. Choclatique Pure Power is a delicious, high protein (9.5g) peanut bar that is chock-full of U.S.A. grown Virginia peanuts and all-natural ingredients that are commonly found in your own pantry. We have found that a 1.75 ounce bar is a great quick 210 calorie meal replacement or energy boost. We know what it means to live on a gluten-free diet and how Pure Power is the perfect snack solution for the gluten-free lifestyle. Pure Power is available in 2 flavors — Pure Power Original (with dark chocolate base) and Pure Power Fruit with blueberries, tart cherries and dark chocolate.

You can buy The Intolerant Family Cookbook, by Ellen Fitzsimmons and Molly Lepeska, at www.ifcookbook.com and you can buy many gluten-free and sugar-free chocolate treats and baking ingredients at Choclatique.

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Gourmet Chocolate Gifts For The Holidays

Monday, October 19th, 2009
— Ed Engoron, Co-Founder of Choclatique

Christmas, Chanukah and Kwanza… I know it’s really early, but I was in a department store over the weekend and I saw Christmas decorations going up in the middle of October. I am old enough to remember when people gave of themselves before they gave of Mr. Macy and Mr. Bloomingdale.

This was the time when gifts were very personal—things we made or freshly-baked with our own hands. It seems like America was quite a different place back then where it would have been unseemly to give a gift certificate instead of a tin of homemade chocolate fudge brownies or shop for a gift on Black Friday instead spending the day after Thanksgiving with family and friends.

Not only are home-baked chocolate gifts more personal than store bought ones, but they’re easier on your wallet, too. And, this year that’s very important for many people who are finding financial circumstances difficult. Why not share the joy of home-baked chocolate gifts with your friends around the holidays this year or any time of year? So, head for the kitchen, adorn one another with aprons, fire-up the mixer and light the oven, and begin to rediscover the fun of home baking.

I was baking well before I was making gourmet chocolate. My family has always given home-baked goodies not just as gifts to show good will, but to show our love during the holidays to those around us. So every year, I bake and bake and then deliver fresh-baked presents to family, neighbors, friends and co-workers. We make sure to bake a little extra for the postman, the doctor’s office, work, etc. This way everyone feels special and not forgotten and we haven’t burned a hole in our wallets.

Let’s face it… there is really nothing better than the buttery goodness and rich chocolaty flavor of fresh hot-out-of-the-oven holiday brownies, muffins, cupcakes and cookies.

Baking is really not difficult at all. If you can read and follow a recipe, you can bake. If using a mix makes you feel more comfortable, then by all means use a mix. You can always make small adjustments in what you are baking as long as you don’t disrupt the balance of the base ingredients.

Needless to say my four favorites all start with chocolate—Chocolate, Chocolate Brownies; Double Chocolate, Chocolate Chip Muffins, Chocolate, Chocolate Chip Cookies and Chocolate Cupcakes. With or without a mix they’re easy to make, always delicious to eat, and you can’t go wrong with fine chocolate.

Here are a couple of my holiday chocolate baking secrets. It makes no difference if you’re baking from scratch or from a store-bought mix, you can make your holiday baking more chocolaty by adding a couple of tablespoons of chocolate syrup, chocolate ganache or 3 tablespoons of ground chocolate. With the latter, I like to use a ground chocolate that’s at least 60% cacao (Choclatique Private Reserve Dark (64%) is perfect)—not ground chocolate chips. Any of these three ingredients give your chocolate cake a richer, more chocolaty flavor.

If you’re looking for more of a dark “blackout-style” chocolate cake, add ¼ cup of dark alkalized cocoa in place of ¼ of flour. In the case of a mix add 2 to 3 tablespoons of water with the cocoa.

If a pre-measured, fool-proof mix is what you prefer for baking, then let me recommend one of Choclatique’s new baking mixes. You can bake them up yourself (we’ll never tell anyone they’re from a mix and they’ll never know) and bring them over as a fresh-baked gift or you can give a bag of our mix as a great gift and have the recipient bake them at their leisure.

Double Dark Chocolate Brownie Mix

If you like chocolate you will really love our rich, old-fashioned Double Dark Chocolate Brownie Mix. They are made with whole wheat flour and a blend of Choclatique’s Private Reserve 64% finely ground chocolate, Red (Rouge) Cocoa Powder, and dark, Semi Sweet Chocolate Chips. You will have fresh-baked Brownies with a crisp-baked crown with a chewy, fudgy center in just about 30 minutes that will leave your friends and family begging for more. Makes 8 to 12 brownies.

Double Chocolate, Chocolate Chip Muffins

Fresh, hot-out-of-the-oven muffins are always a special treat, especially when they’re chocolate! Double Chocolate, Chocolate Chip Muffins are light and fluffy yet intensely rich with chocolate flavor, and they easily prepared and ready to eat in only 20 minutes. They’re great for Sunday brunch, school or church bake sales, or to add some “special love” to a take-along lunch. Makes 6 jumbo, 12 regular, or 24 mini-muffins.

Ed’s Best Chocolate Chunk Cookie Mix

This very special cookie recipe comes from my stash of favorite chocolate recipes. Ed’s Best Chocolate, Chocolate Chip Cookie Mix is a blend of whole wheat flour, ground chocolate, premium cocoa powders, brown sugar, and the secret ingredient—ground oatmeal. The finished cookies have a crispy outer crust and a cakey with a buttery texture center. Of course, they are loaded with Choclatique chocolate chips. Makes 24 cookies.

Almost Famous Chocolate Cupcake Mix

If you’re looking for a fun, informal and easy way to serve a special dessert for any occasion, then you’ll absolutely love our Almost Famous Chocolate Cupcakes. They’re superior to any store-bought cupcakes, and are super-easy to bake, frost and decorate at home. Almost Famous Chocolate Cupcakes are light in texture with a strong chocolate intensity. They are perfect any time, for any occasion. Almost Famous Chocolate Cupcake Mix is made with a blend of premium cocoa powders and ground chocolate. Makes 12 regular cupcakes.

Chocolate Ganache Frosting Mix

Top them all off with our Chocolate Ganache Frosting. Our Chocolate Ganache frosting is rich and luscious and perfect for topping brownies, muffins and cupcakes. It is even perfect for making a chocolate chip cookie sandwich filling. It just takes minutes to make.

All 5 Choclatique Baking Mixes are packaged in gold bags (great for chocolate gift giving). Buy one or all five and keep them handy for those “just-gotta-have-a-fresh-baked-chocolate-something” moments. Choclatique baking mixes also make great housewarming, shower and birthday gifts, or a not-so-subtle hint that you’d love some fresh-baked chocolate goodies tonight.

So make the time in your schedule and open up your heart to home-baked chocolate gifts this year. Everyone will be talking about your great freshly-baked goods for months to come and asking for more.

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