Posts Tagged ‘Chocolate Cookies’

The ChocolateDoctor’s Salted Chocolate Batter Cookies

Friday, June 6th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

If you love things that are salty and sweet then you’ll certainly love the combination I’ve concocted with a simple cookie that uses sea salt to compliment the flavor of the chocolate. I think you will be delighted to see how well the luscious chocolate icing pairs with coarse sea salt.

Prep Time: 15 minutes
Baking Time: 9 to 10 minutes
Cooling Time: 15 minutes
Ready in: 40 minutes
Yield: 12 cookies

Ingredients:
1 large egg yolk
1 batch Brownie Batter Frosting (recipe below), divided in half
1/4 teaspoon baking soda
1/4 cup all-purpose flour
1 cup Choclatique Ebony Dark Chocolate Pastilles
2 teaspoons coarse *sea salt

For the Brownie Batter Frosting:
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1/3 cup Choclatique Rouge Unsweetened Cocoa Powder, sifted
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract
1/2 teaspoon coarse *sea salt

Directions:
For the Frosting:

  1. Using a stand mixer, whip the butter and sugar until smooth, about 2 minutes.
  2. Add cocoa powder, flour, vanilla and salt, and whip until light and fluffy, about 5 minutes.
  3. Divide in half and set aside

For the Cookies:

  1. Preheat an oven to 350º F.
  2. In a stand mixer, combine the egg yolk and 1/2 of the Brownie Batter Frosting and whip until well incorporated. Add baking soda and flour, and continue mixing until smooth, about 2 minutes longer.
  3. Scoop tablespoon-sized balls of cookie batter onto a parchment-lined baking sheet and bake for 9–10 minutes. Do not overbake or cookies will be hard.
  4. Remove from oven and cool on a cooling rack. When cool, frost each cookie with a small dollop of the remaining Brownie Batter Frosting.
  5. Heat dark chocolate pastilles in the microwave in 30-second intervals until melted and smooth. Carefully spoon about 2 teaspoons of chocolate over each frosted cookie to cover the frosting, then sprinkle with a few crystals of coarse sea salt.

ChefSecret: Until recently salt was just salt and considered a basic commodity. Today chefs and home meal providers have learned to appreciate and distinguish between the distinctive qualities of the many varieties of gourmet sea salts and the ways these salts enhance the flavors and finish of foods. For this recipe I used Chardonnay Oak-Smoked French Sea Salt from SaltWorks to enhance the flavor. They have a wide variety of specialty sea salts that you may be interested to try for this and other recipes.

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The ChocolateDoctor’s Chocolate-Blackstrap Molasses Cookies

Thursday, May 22nd, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

If you have read my blogs in the past you know that there are many health benefits to chocolate. I’m always looking other foods that compliment the health aspects of chocolate. So when reading an article, I found that there are some great attributes to consuming molasses, blackstrap molasses to be certain. During the processing of sugar when sugar cane syrup is boiled for the third time, blackstrap molasses is created. It just so happens that blackstrap molasses is the most nutrient-rich of all molasses. One of the major benefits of eating about a tablespoon of blackstrap molasses a day is the positive effect it has on hair. Now I’m a guy who can certainly use a lot of help in this area.

The reason why blackstrap molasses is so good for your hair is because its contains copper, which is an essential trace mineral for bodily maintenance. Just two teaspoons of blackstrap molasses contains approximately 14% of your daily recommended requirement of copper, as well as many other trace minerals—such as magnesium, iron and selenium. These trace minerals work together with copper to help restore your body’s physiological health. That is the reason whey copper supplements are often viewed as vanity supplements like improving hair quality, as well as the possibility of toning down of gray.

So I was thinking that blackstrap molasses doesn’t have to be associated as a health food if you add a little bit of cocoa powder and bake it in a cookie.

If you’re a man whose hair is receding and you want to restore hair growth, then you’re in luck. Not only can blackstrap molasses stimulate hair growth, but it can do so in half the time it takes to replace a graying hair, since the body does not need to remove aging hair before replacing it.

Well as most of you know I love my cookies! I used to enjoy my Archway Molasses Cookies (with the royal white icing) and a glass of ice cold milk. These were the type of cookies my grandmother used to make and I didn’t even know that they were so healthy. These are the cookies that turn out crisp on the outside but deliciously chewy on the inside. So this recipe will boost your immune system with all the benefits of the cocoa and give you a full head of dark, wavy hair just like you used to have when you were in your early 20s.

Prep Time: 15 minutes
Chill Time: 1 hour
Bake Time: 8 to 10 minutes
Ready In: 1 hour, 30 minutes
Yield: 24 Cookies

Ingredients:
3/4 cup unsalted butter, melted
1 cup granulated sugar
1/4 cup molasses (Unsulphured Blackstrap)
1 large egg
1 3/4 cups unbleached flour
1/3 cup Choclatique Black Onyx Unsweetened Cocoa Powder
2 teaspoons baking soda
1/2 teaspoon ground ginger
1/2 teaspoon cloves
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 cup extra granulated sugar for rolling

Directions:

    1. In large mixing bowl cream together the butter and 1 cup of sugar.
    2. Add the molasses and egg and continue to beat.
    3. In a medium mixing bowl combine the flour, cocoa powder baking soda and spices.
    4. Add the flour mixture to the butter mixture and stir until well combined.
    5. Chill the dough for one hour.
    6. Preheat an oven to 375º F.
    7. Scoop out the dough with an ice cream scoop or a couple of table spoons and roll into 1 inch balls.
    8. Roll the dough balls in sugar and place on sheet pan—12 cookies per pan.
    9. Press down slightly on the cookie dough with the bottom of a moistened glass to flatten.
    10. Bake the cookies for 8-10 minutes.
    11. Cool the pan on rack for 5 minutes and then carefully transfer the cookies to another rack.
    12. When cool store the cookies in an air-tight container for up to 2 weeks.
    13. Make an appointment with your barber.

ChefSecret: Make it look like an Archway Cookie—frost with white royal icing. Use 1/8 cup warm water; 1/2 tablespoon light corn syrup; 1/4 teaspoon pure vanilla extract; 1/8 teaspoon almond extract; 1 1/2 cups confectioners’ sugar, or more as needed. Stir warm water, corn syrup, and extracts together in a small bowl until corn syrup and extract have dissolved. Place confectioners’ sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using. Makes about 1 1/4 cups.

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The ChocolateDoctor’s Completely Flourless Chocolate Cookies (Low-Carb & Gluten-Free)

Friday, December 27th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

If you looking for an after-holiday break from all the high-carbs and overly sweet cookies try my Completely Flourless Chocolate Cookies which are low-carb, gluten-free and, well… completely flourless. Choclatique Unsweetened Cocoa Powder is the perfect replacement for the flour and who can go wrong with that much cocoa?

You will need to use Choclatique Rouge Unsweetened Cocoa Powder for best results. It is a Dutch-processed cocoa powder that reduces some of the natural acids in cocoa. If you are not fearful of chocolate overdose, you can also add some sugar-free chocolate chunks to the cookies—I suggest Choclatique Sweet Deceit Dark Chocolate Pastilles, roughly chopped. A quarter cup is plenty.

This recipe is so simple, so… ready, set, prep and bake!

Prep Time: 30 minutes
Bake Time: 10 to 12 minutes
Total Time: 45 minutes
Yield: 8 Cookies

Ingredients:
2 large eggs
3 1/2 ounces unsalted butter, melted
1 teaspoon pure vanilla extract
3 1/2 ounces Choclatique Rouge Unsweetened Cocoa Powder
2 ounces Truvia, or similar granular sugar substitute
1/4 cup Choclatique Sweet Deceit Dark Chocolate Pastilles, roughly chopped (optional)

Directions:

  1. Preheat an oven to 375º F.
  2. Line a baking sheet with parchment paper.
  3. Lightly beat the eggs and mix with melted butter and vanilla extract.
  4. Mix the cocoa powder with Truvia.
  5. Combine dry and wet ingredients and mix thoroughly together.
  6. Add the chopped chocolate if using.
  7. Scoop, form and flatten 8 large cookies with your hands and place in the baking sheet.
  8. Chill the cookies in a refrigerator for 20 minutes to set the butter.
  9. Bake for 10-12 minutes.
  10. Transfer the cookies to wire rack and let them cool completely before eating.

ChefSecret: Slightly wet your hands before flattening to prevent sticking.

Note: Carb count is 1.5g net carbs, calories 160, if you’re counting.

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The ChocolateDoctor’s Grandma’s Chocolate-Sugar Crisps

Thursday, November 15th, 2012

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

grandmaMy grandmother’s chocolate-sugar crisps will simply melt in your mouth. And, why not? Nobody bakes them better than Granny! Grandma Gray has been baking her famous crisps for over 55 years using real butter, whole eggs, pure vanilla, special blends of cocoa powders, Hawaiian sugar and great chocolate. These delicious cookies are similar to a sugar cookies only ten times better. They have a wonderful rich flavor and are great on a holiday cookie platter, with a glass of milk or a mocha latté. Give in to temptation with these classic bite-sized crisps.

Prep Time: 10 minutes
Chill Time: 1 hour
Bake Time: 8 to 10 minutes
Ready In: 1 hour 20 minutes
Yield: 48 Crisps

Ingredients:
1 cup granulated sugar
1 cup unsweetened butter, softened
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 cup Choclatique Rouge Unsweetened Cocoa Powder
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
3 tablespoons crystalline sugar
3 tablespoons Choclatique Chocolate Decoratifs (chocolate jimmies)

Directions:

  1. In a medium bowl, cream together the butter and sugar. Add the egg and vanilla extract and continue to cream until smooth.
  2. Sift together the flour, cocoa powder, baking soda, and cream of tartar; stir into the creamed mixture until well blended.
  3. Refrigerate dough for at least 1 hour.
  4. Preheat oven to 375º F.
  5. Roll dough into 1 inch balls and place onto a cookie sheet. Cookies should be at least 2 inches apart.
  6. Lightly butter the bottom of a drinking glass, dip it into the granulated sugar and press the cookies down slightly. Sprinkle with chocolate decoratifs to add a touch more chocolate.
  7. Bake for 8 to 10 minutes, until just firm and starting to brown. Remove from the baking sheet immediately to cool on wire racks.

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Little Bitter Things

Thursday, June 7th, 2012

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

Amaretti CookiesAmaretti is the Italian name for macaroons, which means “little bitter things.” Crisp and crunchy on the outside and soft inside, these small, domed-shaped cookies originated in Venice, Italy during the Renaissance.

Amaretti cookies are made from either ground almonds or almond paste, along with sugar and egg whites, and can be flavored with chocolate or liqueurs. Oftentimes, two baked cookies are sandwiched together with ganache, buttercream or jam.

Traditionally, these cookies are served with a sweet dessert wine or liqueur, but they are also wonderful with a bowl of ice cream, sherbet or mousse. Another favorite way to use these cookies is to finely ground them and then add them to desserts (such as trifles) for added texture and flavor.

Choclatique Amaretti Cookies

This is the classic Italian almond macaroon with a Choclatique twist. We always have them available in a cookie jar near the Chocolate Studio. When first baked they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout.

Yield 3 dozen cookies

Ingredients:
3 cups blanched slivered almonds
1 1/2 cups granulated sugar
2 tablespoons Choclatique Rouge Unsweetened Cocoa Powder
3 egg whites
1 teaspoon almond extract

Directions:

  1. Preheat oven to 300º F.
  2. Line baking sheets with parchment paper.
  3. In a food processor, grind the almonds into a fine meal. Add the sugar, cocoa powder and continue to process for another 15 seconds.
  4. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
  5. Using a teaspoon or a very small scoop, place well-rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies will be done when they begin to slightly crack on the top.
  6. Allow cookies to cool completely on the paper before removing.
  7. Store in a cool, dry place.

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Chocolate Krisps – One Crisp Cookie

Wednesday, April 25th, 2012

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

Chocolate KrispsGeorge Zallie was a wonderful independent grocer. He and his sons owned several ShopRite Stores in the Philadelphia area. Each year he also brought over great Sicilian bakers who made the best Italian cookies.

George was never one to share a formulation as he always very secretive about his proprietary recipes, but he was kind enough to share this one and a few others with me. This classic is just a great, crisp chocolate cookie which is light, chocolaty and crisp all the way though. It’s loaded with big chocolate flavor that is not too sweet and not too bitter; in fact, it’s just about perfect.

Prep Time: 15 minutes
Baking Time: 8 to 10 minutes
Ready In: 90 minutes
Yield: 6 dozen

Ingredients:
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
1 large egg
2 teaspoons pure vanilla extract
1-1/2 cups all-purpose flour
1/2 cup Choclatique Rouge Unsweetened Cocoa Powder
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
6 tablespoons granulated sugar (for rolling)

Directions:

  1. Measure all ingredients and have at your side.
  2. In a medium bowl, cream together the butter and sugar. Add the egg and vanilla; continue to cream until smooth.
  3. Sift together the flour, cocoa powder, baking soda, and cream of tartar; stir into the creamed mixture until well blended.
  4. Refrigerate dough for at least 1 hour.
  5. Preheat oven to 375º F.
  6. Roll dough into 1 inch balls and coat with sugar. Place onto a baking sheet. Cookies should be at least 2 inches apart.
  7. Using the bottom of a glass, press the cookies down slightly.
  8. Bake for 8 to 10 minutes on the top rack, until the tops have slightly cracked. Remove from the baking sheet to cool on wire racks. Repeat with the second baking sheet to complete.

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Winter Treats

Friday, March 30th, 2012

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

SocalI feel for those of you who say it’s below zero where you live—it’s about 75º here in Southern California. Bless your hearts if you find yourself in the deep freeze. Cold days, hot meals and warm hearts! Your family loves comforting winter recipes that warm you from the inside out. From tasty beverages and treats to hearty breakfasts, lunches and dinners, chocolate meal and dessert ideas will keep you and your family smiling all winter long. The best part is the sun will be shining soon.

Chili-Day Chocolate Cookies

Chili-Day Chocolate CookiesChocolate and Chili go so well together. Here is a winter-day favorite that brings out the flavors of the deep, dark chocolate, coffee, chili and spices. It is a marriage made in heaven and one that will warm the cockles of your heart. Oh, these are equally yummy during the spring and summer.

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 50 Minutes
Servings: 12

Ingredients:
1/2 cup dried currants or raisins
2 tablespoons Kahlua® liqueur
2 teaspoons cold strong coffee
4 ounces Choclatique Ebony Bittersweet Chocolate Dark Chocolate
2 ounces Choclatique Midnight Unsweetened Baking Chocolate
3 tablespoons unsalted butter
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 eggs at room temperature
3/4 cup sugar
2 teaspoons pure vanilla extract
1 cup Choclatique Dark Chocolate Chips

Directions

  1. Preheat oven to 350ºF.
  2. Line 2 baking sheets with parchment paper sprayed with pan release.
  3. Combine the currants, coffee liqueur and coffee in a small saucepan; bring to a simmer over medium heat and remove from heat immediately.
  4. Combine the bittersweet chocolate, unsweetened chocolate, and butter in a bowl and heat in a microwave oven set on medium at 15 second intervals stirring just until the chocolate melts. Be careful not to burn. Set aside.
  5. Stir together the flour, baking powder, salt, cinnamon, black pepper, and cayenne pepper in a bowl; set aside.
  6. In a separate large mixing bowl, whisk the eggs and sugar together until light and fluffy and pale yellow in color, about 5 minutes. Add the vanilla extract; stir.
  7. Beat the melted chocolate into the egg mixture until well combined.
  8. Pour the currants and chocolate chips into the mixture; then fold in the flour mixture and stir until evenly combined.
  9. Scoop 2-tablespoon (or use a 340 scoop) portions onto the prepared baking sheets with enough space between so they do not run together—they will spread on the sheet.
  10. Bake until barely set, about 12 minutes.
  11. Allow to cool on the sheets until they set slightly, about 5 minutes, before transferring to a rack to cool completely.

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