Posts Tagged ‘Chocolate Chip Cookies’

The ChocolateDoctor’s Cinnamon-Cocoa-Grahams Chocolate Chippers

Thursday, June 30th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

Oh yum, CHOCOLATE CHIP COOKIES! Not just any chocolate chip cookie; my chippers are a bit different with the texture of the crushed graham cracker combined with pools of milky chocolate chips. Eat them while they are still warm for a delicious and gooey treat. No lie, I make these cookies for EVERY occasion I can. You don’t even need to have a reason to bake these. They deserve to be around all day every day. Day old cookies can still have that fresh baked flavor and texture by popping them in the microwave for about 10 seconds.

Prep Time: 20 minutes
Bake Time: 7 to 8 minutes
Cool Time: 5 minutes
Total Time: 35 minutes
Yield: 16 cookies

3/4 cup (1-1/2 sticks) unsalted butter, room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
2 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1 large egg, room temperature
1-1/2 cups graham cracker crumbs
3/4 cup all-purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 tablespoon Choclatique Natura Cocoa Powder, sifted
1/4 teaspoon salt
1 cup Choclatique Milk Chocolate Chips


  1. Preheat an oven to 350°F.
  2. Spray a baking pan with non-stick cooking spray.
  3. In the bowl of a stand mixer, cream together the butter and sugars until creamy.
  4. Add the vanilla, almond extracts and egg and beat until well combined.
  5. In a medium bowl, combine the graham cracker crumbs, flour, baking soda, cinnamon, cocoa powder and salt.
  6. Gradually add the dry ingredients to the butter mixture until just combined.
  7. Hand-stir in the chocolate chips with a wooden spoon.
  8. Scoop tablespoon sizes dough balls and bake on a prepared pan for 7 minutes.
  9. Remove the cookies from the oven and place the pan on a cooling rack for five minutes. The cookies may appear to be under bakes, but wait—they will continue to bake while out of the oven and will set up nicely as they continue to cool.
  10. Eat them while they are still warm.

ChefSecret: For best result the longer you cream the butter and sugar together the better the texture—give it a full 5 minutes. Personally I love the flavor of milk chocolate chips in this recipe, but some of my co-workers in the test kitchen prefer the less sweet flavor of Choclatique Dark Chocolate Chips. Either way, these are still a favorite. If they’re not sweet enough for your tastes or you have a group of Girl Scouts coming over you can easily turn these into a sort of S‘mores cookie by adding 1/2 cup of miniature marshmallows.

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The ChocolateDoctor’s Miraculous “Fivers” Chocolate Chippers

Thursday, June 9th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

Take a look at the beautifully layered texture of this giant chocolate chip cookie. Isn’t it beautiful and luscious? This is more lumps of chocolate lightly held together with a little crisp cookie dough. If you love chocolate and chocolate chip cookies, then this is the real ‘Got Milk?’ cookie. The name is a misnomer as it is really a chocolate wafer cookie rather than a chip.

Use Choclatique Private Reserve Dark Chocolate Pastilles for best results.

Prep time: 20 minutes
Rest time: 24 hours
Bake time: 18 to 20 minutes
Yield: 20 5-inch cookies

1-1/4 cups (2-1/2 sticks) unsalted butter, room temperature
1-1/3 cups light brown sugar, packed
1 cup + 2 tablespoons granulated sugar
2 large eggs, room temperature
3 teaspoons pure vanilla extract
1-1/4 teaspoons baking soda
1-1/2 teaspoons baking powder
1-1/2 teaspoons coarse or kosher salt
3-1/2 cups plus 2 teaspoons all-purpose flour
1-1/4 pounds Choclatique Private Reserve Dark Chocolate Pastilles
Sea salt for lightly sprinkling


  1. Using a stand mixer, cream the butter and sugars together until light, fluffy about 4 to 5 minutes.
  2. Use a rubber spatula to scrape down bowl.
  3. Add the eggs, one at a time and mix until combined.
  4. Add the vanilla extract and continue to mix.
  5. Using a rubber spatula scrape down bowl again.

  1. Sprinkle the baking soda, baking powder and salt over dough and mix it until fully combined. (More on this later—see ChefSecrets below)
  2. Add the flour all at once and mix it in short bursts until it almost completely disappears. Do not overmix the dough. Overmixing the dough at this point will make a tougher cookie.
  3. Fold in the chocolate pastilles without breaking them. You want to see those beautiful layers.
  4. Cover the bowl with plastic wrap and refrigerate overnight. The cookie dough will hold well for up to 4 days.
  5. Preheat an oven to 325° F. Be prepared to bake in small batches—6 cookies to a large tray.
  6. Line two large baking sheets with parchment baking paper or Silpat baking mats.
  7. Form the dough into 3-1/2-ounce balls (100 gram)—weigh them out. These will be larger than golf balls, but don’t let that scare you. If any chocolate pieces are exposed cross the tops or sides of the balls of dough, try to push them back in it.
  8. Arrange the dough balls far enough apart on the baking sheets as they will spread out to at least 5-inches as they bake. Using the bottom of a large glass dipped in water gently push them down to flatten.
  9. Lightly dust the tops of each cookie with a few grains of sea salt.
  10. Bake cookies for 18 to 20 minutes (depending on your oven), until no darker than golden brown.
  11. Check the cookies often after the first 15 minutes. Do not over bake.
  12. Cool the cookies on the baking trays for 10 minutes they will continue to cook; then transfer them to racks.

ChefSecrets: I found that you will get a better texture when adding the baking soda, baking powder and salt after the dough comes together. If you are using an electric oven, you might want to consider double panning your trays to prevent the cookies from getting too dark or burning on the bottom.

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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

When 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.

So, 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

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


  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.

Chocolate chip cookies can be made from scratch. What better way to have fresh, hot-out-of-the-oven chocolate chunk cookies ready for the kids when they come home from school?

This is the original “Got Milk” cookie. There are few things as tasty as hot-out-of-the-oven chocolate chip cookies. These are just like the ones that were waiting for me when I came home from school. The mere aroma brings back all sorts of wonderful childhood memories. They are simple to make, and the raw dough can be stored in the refrigerator for up to a week or held in freezer for up to 8 weeks, so you can scoop out the number of cookies you want to bake and save the rest for later.

Chocolate Chip CookiePrep Time: 15 Minutes
Baking Time: 9 Minutes
Cooling Time: 15 Minutes
Makes About 60 Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon pure vanilla extract
2 large eggs
2 cups Choclatique Dark Chocolate Chips, 350-count (per pound)
1 cup chopped nuts, walnuts or pecans (optional)


  1. Preheat oven to 375°F.
  2. Combine the flour, baking soda and salt in small bowl. Cream the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture.
  4. Hand-stir in the Choclatique Dark Chocolate Chips and nuts (if used). Drop by rounded tablespoon onto ungreased baking sheets.
  5. Bake for 9 to 11 minutes or until golden brown turning the pan midway to evenly brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

ChefSecret: If you are planning to freeze any extra cookie dough, scoop them out as if you were baking them and place them on a baking sheet. Place the baking sheet in the freezer for 2 hours or until they are frozen. Remove from the baking sheet and place them in a zip lock bag. When ready to bake space them out on a baking sheet and let them thaw for 20 to 30 minutes and then bake following the directions above.

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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 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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