Posts Tagged ‘Chocolate Desserts’

The ChocolateDoctor’s Chocolate Angel Food Cake

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

Angel Food Cake is made with a large quantity of egg whites (usually the whites from about 11 to 13 eggs) without any shortening or leavening. Angel Food cake is thought to be a takeoff of a sponge cake or a Pennsylvania Dutch wedding cake. Indications are with the abundance of cake molds found in southeastern Pennsylvania, the angel food cake originated there in the early 1800s.

That said, some suspect the origins of Angel Food cake are very mysterious, all the more so since they seem to derive from the mysterious East. The theory is that a family who lived along the Atlantic Coast moved to a quiet place along the Hudson River and opened a boarding house. A friend presented one of the ladies of the family, who was remarkably skilled as a cake-baker, a recipe that had come to her from a friend in India. Sometime later, cake-baker of the family opened a bakery specializing in cakes, including the mysterious one from the East.

Prep Time: 15 minutes
Bake Time: 60 minutes
Cooling Time: 15 minutes
Total Time: 1 1/2 hours
Yield: Serves 8 to 10

Ingredients:
2 cups egg whites
1/4 teaspoon salt
1 1/4 teaspoons cream of tartar
1 1/4 cups granulated sugar
1 1/4 cups confectioners’ sugar
1 1/4 cups cake flour
1/4 cup Choclatique Natura Unsweetened Cocoa Powder, sifted
1 1/4 teaspoons pure vanilla extract

Directions:

  1. Preheat oven to 325º F.
  2. In a medium bowl, mix together the confectioners’ sugar, cake flour and cocoa. Sift together 3 times, and set aside.
  3. In a clean large bowl, whip the egg whites, salt and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
  4. Run a knife or spatula around the perimeter of the pan and through the batter one time to reduce any air pockets formed when filling the pan.
  5. Bake for about 1 hour, or until cake springs back when lightly touched.
  6. Remove from the tube pan and let cool completely.
  7. To serve, paint a plate with a little chocolate sauce and drizzle a little chocolate sauce over the top.

ChefSecret: Cream of tartar or potassium bitartrate (also known as potassium hydrogen tartrate) crystallizes in wine casks during the fermentation of grape juice, and can precipitate out of wine in bottles. The crystals (wine diamonds) will often form on the underside of a cork in wine-filled bottles that have been stored at temperatures below 10 °C (50 °F), and will seldom, if ever, dissolve naturally into the wine. In its ground powder form it is the perfect stabilizer for egg whites and whipped cream.

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The ChocolateDoctor’s Old Fashioned Chocolate Ginger Cookies With White Cream Fondant Icing

Friday, November 15th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Ginger cookies are such a delight around the holidays and these chocolate-ginger cookies are no exception! Home-baked ginger cookies were the rage in the 1950s and are making a comeback right now. The richness of the chocolate and the vibrancy of the exotic spices are extraordinary. If you’ve never had a chocolate and ginger cookie combination, it will quickly become one of your favorites. In fact, people who don’t even like ginger love these soft, cakey cookies. The white cream fondant icing is the perfect topping for these cookies. Call me the Ginger Bread Man!

Prep Time: 10 minutes
Chill Time: 1 hour
Baking Time: 9 to 10 minutes
Cooling Time: 10 minutes
Ready in: 1 hour 30 minutes
Yield: About 12 Cookies

Ingredients:
1/4 unsalted butter, softened
1/4 cup granulated sugar
1 large egg
1/2 cup black strap molasses
1 teaspoon baking soda
1/2 cup hot tap water
2 cups all-purpose flour
1/4 cup Choclatique Natura Unsweetened Cocoa Powder
1/2 teaspoon kosher salt
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon

For the Cream Fondant Icing:
3/4 cup confectioner’s sugar
1/4 teaspoon pure vanilla extract
1 tablespoon whipping cream

Directions:
For the Cookies:

  1. Preheat the oven to 400º F.
  2. Prepare a baking sheet with parchment paper or very lightly grease the baking sheet.
  3. In a large mixing bowl, beat together the softened butter, sugar, egg, and molasses.
  4. Dissolve the baking soda in the hot water and add to the mixture.
  5. Add the flour, cocoa powder, salt, ginger, nutmeg, cloves and cinnamon and mix well.
  6. Cover the bowl with plastic wrap to chill the dough for at least one hour to let it rest.
  7. Drop 1/4 cup mounds of the chilled dough on the prepared baking sheet—spaced well apart to allow for spreading.
  8. Bake 7 to 8 minutes until they are set; when lightly touched with a finger almost no imprint remains. While they are still slightly warm, frost with Cream Fondant Icing.

For the Cream Fondant Icing:
Mix all the ingredients together and whip it until it is well blended.

ChefSecret: Remember, real butter makes the best cookies.

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The ChocolateDoctor’s Chocolate Cake Doughnuts

Friday, October 11th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Everyone loves doughnuts because there are so many wonderful flavors from which to choose. There are the warm raised, glazed doughnuts—the flavor that made Krispy Kreme famous—frosted vanilla, cherry, strawberry, maple and even flavors with sprinkles and decoratifs. You can buy a cruller, a cinnamon twist or even an apple fritter that is made with leftover scraps and pieces layered with canned apple pie filling. And then there’s iced chocolate cake doughnuts.

There is a famous doughnut shop nearby Los Angeles International Airport. This iconic landmark is located in the heart of Inglewood and has been featured in countless films, music videos, and even inspired the landscape of Springfield, where Homer Simpson and the gang call home. If you get there just as the doughnuts are just coming out of the fryer, they have a wonderful texture providing a great, crunch in every bite. That’s when these magic circles of fried dough are at their peak of perfection. I think you’ll find with my doughnut recipe you will get that special fresh-out-of-the-oil CRUNCH every time.

Prep Time: 10 minutes
Rest Time: 15 minutes (the dough, not you)
Fry Time: 3 minutes
Ready In: 30 minutes
Yield: 12 Doughnuts and 12 Doughnut Holes

Ingredients:
1 3/4 cups + 2 tablespoons all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
2/3 cup granulated sugar
3/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
3 tablespoons melted butter
1/3 cup Choclatique Semi-Sweet Chocolate Mini Chips
1/2 cup whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 large egg, beaten
1 quart oil for frying
3 tablespoons of confectioner’s sugar
1 tablespoon Choclatique Rouge Unsweetened Cocoa Powder

Directions:

  1. In a large bowl, sift together 1-3/4 cups flour, cocoa powder, sugar, salt, baking powder, cinnamon, nutmeg and cardamom.
  2. Cut in the butter and the mini chocolate chips until crumbly.
  3. Stir in the milk, extracts and egg until smooth.
  4. Lightly knead the dough in the bowl and then turn out onto a lightly floured surface. Roll to 1/4-inch thickness.
  5. Cut with a doughnut cutter, or use two round biscuit cutters of different sizes. Cover the dough with a damp kitchen towel for 15 minutes to allow the dough to rest.
  6. Heat the oil in deep-fryer or large pot to 375º F. Use a frying thermometer to make sure the temperature is correct.
  7. Carefully drop doughnuts and doughnut holes into hot oil, a few at a time. Flip them over after about 30 seconds to make sure they round on both sides.
  8. Fry for about 3 minutes, turning once more until both sides are golden brown.
    Do not overcrowd pan or oil may overflow causing a fire hazard.
  9. Drain on the fried doughnuts on paper towels.
  10. Combine confectioner’s sugar and cocoa powder together and then dust doughnuts with the mixture or frost with your favorite chocolate glaze.

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Chocolate, Chocolate Chip Cannoli

Monday, September 30th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Cannoli originated in Sicily, at the southern tip of Italy. Kind of like an Italian cheesecake in a tube, it is an essential part of Sicilian culture. Throughout the years cannoli has become as popular in America as they are in Italy.

Cannoli has two parts—the tube-shaped shells of fried pastry dough and a filling of sweet, creamy flavored ricotta. Cannoli range in size from “cannulicchi,” no bigger than a little finger, to large diameter, cigar-sized proportions.

My recipe adds chocolate flavor to the traditional ricotta cream filling. While they take about an hour or so to make they’re certainly worth it as a finale to a simple bowl of meatballs and spaghetti or a great Italian culinary feast. Wow! Now that’s Italian!

Prep Time: 15 minutes
Cook Time: 45 minutes
Ready In: 60 minutes
Yield: 10-12 Stuffed Cannoli

Ingredients:
For the Shells:

2 cups all-purpose flour
1 teaspoon granulated sugar
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons shortening
1 egg white (large egg)
3/4 cup red wine (inexpensive Chianti will do nicely)
1 1/2 quarts oil for deep frying

For the Filling:
1 1/2 pounds ricotta cheese
1/2 cup sifted confectioners’ sugar
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
2 teaspoons pure vanilla extract
3/4 cup Choclatique Semi-Sweet Chocolate Mini Chips
1 1/2 tablespoons chopped, candied orange peel
1/4 cup rough chopped, roasted pistachio nuts
1/2 cup ground, roasted pistachio nuts

Directions:
To Make the Cannoli Shells:

  1. In a medium bowl, stir together the flour, sugar, salt, cinnamon and nutmeg. Blend in the shortening and egg white. Add the red wine one tablespoon at a time until the mixture forms a ball. Knead the dough just to bring it together. Cover and let rest for half an hour.
  2. Heat oil in deep-fryer to 375º F.
  3. Divide dough in half. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 4 inch long ovals. Using a fork or pairing knife, poke holes in the ovals to prevent puffing.
  4. Place a metal cannoli tube onto the oval lengthwise and roll up with edges overlapping; seal with a dab of egg white.
  5. Fry cannoli shells 2 or 3 at a time in the hot oil. When golden brown and lightly blistered, remove from the oil to drain on paper towels. Remove tubes.

To Make the Cannoli Filling:

  1. In a medium bowl, mix together the ricotta cheese, confectioners’ sugar and cocoa powder. Fold in the vanilla extract, chocolate chips, candied orange peel and chopped pistachios.
  2. Chill the ricotta mixture for at least half an hour before filling shells.
  3. Drain off any excess liquid and spoon the filling into a pastry bag.
  4. Carefully fill the cannoli shells and smooth off at the edges.
  5. Dip the open ends of the filled cannoli in the ground pistachios so that it clings to the cheese filling.
  6. Keep refrigerated until ready to serve.

ChefSecrets: The shells can be made a day or two ahead of time and held in an air tight container. For a creamier filling, replace 8 Oz. of the ricotta cheese with 8 Oz. of mascarpone cheese or cream cheese.

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The ChocolateDoctor’s Mocha Panna Cotta

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

This is an easy-to make Italian custard found in the fanciest of Italian restaurants. It is usually made without the coffee and cocoa powder, but I decided to take it up a notch and give it a tiramisu-like flavor. It is a perfect spring and summer time dessert that will go with any Italian-themed dinner (or for any other cuisine for that matter… well maybe not so well with Chinese food or Sushi). I like to top this with warm crème anglaise or chocolate sauce and/or fresh, sweet berries. Kept covered with plastic wrap it will keep for 3 days in the refrigerator.

Prep Time: 5 minutes
Cook Time: 10 minutes
Cooling Time: 4 hours (longer is better)
Ready In: 4 hours 15 minutes
Yield: 6 Servings

Ingredients:
1/3 cup whole milk
1 (.25 ounce) envelope unflavored gelatin (Knox)
2 teaspoons instant coffee crystals
2 tablespoons Choclatique Natura Unsweetened Cocoa Powder
2 1/2 cups heavy cream
2/3 cup granulated sugar
2 teaspoons pure vanilla extract

Directions:

  1. Pour the milk into a small bowl and stir in the gelatin. Set aside.
  2. In a medium size saucepan, stir together the heavy cream, instant coffee, cocoa powder and sugar. Set over medium heat bringing to a full boil. Watch carefully, as cream when heated will quickly rise to the top of the pan and may overflow.
  3. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute longer, stirring constantly.
  4. Remove from the heat, stir in the vanilla and pour into six individual ramekin dishes.
  5. Cool the ramekins uncovered at room temperature. This will prevent moisture from forming on the top of the pudding.
  6. When cool, cover with plastic wrap and refrigerate for at least 4 hours before serving.

ChefSecret: I like to take make a fresh seasonal berry sauce—raspberry, blackberry or boysenberry—to take advantage of the spring flavors of fresh fruit. Just blend a tablespoon of sugar with fresh berries and lightly crush. Let them marinate in the refrigerator for about an hour before serving. You can also enrich the berries further with a tablespoon of orange-flavored liqueur. Spoon on the fresh berry sauce right before serving.

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The Chocolate Doctor’s Black & White Brownies

Friday, July 5th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Black & White Brownies are either a cheese cake-brownie or a brownie-cheesecake. It is rich, chocolaty and absolutely delicious. It is not difficult to make, but very easy to eat. An unknown chef (so many inventive chefs never get credit for their work) at Chicago’s Palmer House Hotel created this dessert after Bertha Palmer requested a dessert for her lady friends. They had all planned on attending the fair. It should be, she said, smaller than a piece of cake, though still retaining cake-like characteristics and easily eaten from boxed lunches. These first brownies featured an apricot glaze with walnuts, and they are still being made at the hotel according to the original brownie recipe. Brownies went on to be rated third in the top 10 snacks just a few years after they were invented.

Prep Time: 10 minutes
Bake Time: 35 to 40 minutes
Ready In: 50 minutes
Yield: 12 Brownies

Ingredients:
4 tablespoons unsalted butter, softened
1 1/4 cups granulated sugar
2 large eggs
1 1/4 cups all-purpose flour
1/2 cup Choclatique Rouge Unsweetened Cocoa Powder
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup coffee flavored liqueur
1 pound cream cheese, softened
1 large egg
1/4 cup granulated sugar
1/4 cup all-purpose flour
2 tablespoons unsalted butter, softened
1/4 cup vodka

Directions:

  1. Preheat oven to 325º F.
  2. Butter and flour a 9 x 9-inch baking pan tapping out the excess flour.
  3. In a medium bowl, cream together 1 1/4 cups of sugar and 4 tablespoons of butter. Add 2 eggs and mix well.
  4. Stir in 1/2 cup of the coffee liqueur.
  5. In a separate bowl, whisk together 1 cup of flour, cocoa powder, baking powder, and salt. Stir into the butter mixture until well blended. Evenly spread half of this mixture into the prepared baking pan.
  6. In another bowl, stir together the 1/4 cup of flour and 1/4 cup of sugar. Add the softened cream cheese and mix well.
  7. Stir in 1 egg, 2 tablespoons butter, and the vodka. Mix until smooth. Spread this evenly over the chocolate layer mixture.
  8. Pour the remaining chocolate mixture over the top of the cream cheese mixture spreading with an off-set spatula. You can make a fancy pattern of stripes or swirls with a fork or knife.
  9. Bake for 35 to 45 minutes in the preheated oven.
  10. When brownies are cool, brush with the remaining 1/4 cup of coffee liqueur.

ChefSecret: If you don’t have any vodka on hand you can substitute with 7-Up or another lemon-line soda.

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The ChocolateDoctor’s Hot Cocoa Sopapillas

Friday, 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

Friday, 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

Thursday, 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

Friday, 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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