Posts Tagged ‘Chocolate’

The ChocolateDoctor’s Chocolate-Vanilla Bean Sugar Crinkles

Friday, January 6th, 2017
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press

Here’s a quick way to turn a good sugar cookie into a great, yummy chocolate sugar crinkle. The two magic ingredients are Choclatique Onyx Unsweetened Cocoa Powder, the darkest of cocoa powders, and Choclatique Dark Chocolate Ganache Sauce, the newest addition to our growing number of ganache sauces. This is a quick, anytime cookie recipe.

Prep time: 25 minutes
Rest time (this is resting time for the dough, not for you): 10 minutes
Bake time: 12 to 14 minutes
Yield: 60 cookies

Ingredients:
3 cups all-purpose flour
2 tablespoons Choclatique Onyx Unsweetened Cocoa Powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
3 tablespoon Choclatique Dark Chocolate Ganache Sauce
1/2 teaspoon pure vanilla extract
1 teaspoon vanilla bean seeds
2 large eggs, room temperature
1 cup confectioners’ sugar (see ChefSecret below)
Additional powdered sugar for sprinkling, if desired

Directions:

  1. Preheat an oven to 325°F.
  2. In medium bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt together and set aside.
  3. In large bowl, cream the granulated sugar, softened butter, chocolate syrup and vanilla bean seeds with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl.
  4. Beat in eggs, one at a time, just until smooth.
  5. On low speed, beat flour mixture into sugar mixture until well blended. Cover and let dough stand at room temperature 10 minutes.
  6. Shape dough into 60 (1-1/4-inch) balls.
  7. In small bowl, place 1 cup confectioners’ sugar. Roll each cookie in confectioners’ sugar; shake off excess.
  8. Place on ungreased cookie sheets 2 inches apart.
  9. Bake 12 to 14 minutes or until edges are until light brown.
  10. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, at least 15 minutes.
  11. Sprinkle with additional powdered sugar.
  12. Store in airtight container at room temperature.

ChefSecret: I sometimes use crystalline or raw sugar instead of confectioners’ to add a different look and crunch to the crinkles. In fact, with the number of cookies this recipes produces (about 60) you can make them it half and half.

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Double Fudge Cream Cheese Brownies

Friday, December 23rd, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

For the brownies:
1 cup butter
4 ounces Choclatique Midnight Unsweetened Baking Chocolate Pastilles
2 cups sugar
1-1/2 cups all-purpose flour
4 each eggs, slightly beaten
1 teaspoon salt
1 teaspoon baking powder
2 teaspoon pure vanilla extract
1 cup Choclatique Dark Chocolate Chips

For the filling:
1/4 cup granulated sugar
2 tablespoon unsalted butter, softened
3 ounces cream cheese, softened
1 large egg
1 tablespoon all-purpose flour
1/2 teaspoon pure vanilla extract


Preheat oven to 350°F. In a 2-quart saucepan combine the butter and the unsweetened chocolate. Cook over medium heat, stirring occasionally, until melted (4-6 minutes). Stir in remaining brownie ingredients except for chocolate chips. Fold in chocolate chips last. Spread half of batter into greased 13 x 9-inch baking pan. In a small bowl stir together all filling ingredients. Spread over brownie mixture. Spoon remaining brownie batter over cream cheese mixture. (Batter will not entirely cover cream cheese mixture—that’s okay). Bake for 30-35 minutes or until brownies begin to pull away from sides of pan. Cool and cut into bars.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe was submitted courtesy of Joan Vieweger, The California Kitchen, Los Angeles, California.

From The Choclatique Holiday Recipe Card Collection

Chewy Noels

Thursday, December 22nd, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

2 tablespoon unsalted butter
2 large eggs
1 cup brown sugar, firmly packed
5 tablespoon all-purpose flour
1/8 teaspoon baking soda
1 cup walnuts or pecans, chopped
1/2 cup Choclatique Milk Chocolate Chips
1 teaspoon pure vanilla extract
1/4 cup confectioners’ sugar


Preheat oven to 350°. Melt butter in a 9 inch square baking pan over low heat. Take off stove and set aside. In a mixing bowl, beat eggs slightly. Combine brown sugar, flour, soda, nuts and chocolate; stir into beaten eggs. Add vanilla extract. Pour this mixture over melted butter. Do not stir. Slide baking pan into oven and bake about 20 minutes or until batter springs back from touch and gently pulls from the pan. (Don’t let overcook or brown.) Remove from oven and sprinkle surface with sifted confectioner’s sugar or cut into pieces and roll in sugar.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe was submitted by Ralph Schubert, courtesy of Claudia Oglethorpe, Los Angeles, California.

From The Choclatique Holiday Recipe Card Collection

Chewy Fruit Bars

Wednesday, December 21st, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

1/2 cup vegetable shortening
1 cup granulated sugar
1 large egg
1/4 cup molasses
1/4 cup water
1/2 teaspoon pure vanilla extract
2 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, ground
2 teaspoon ginger,ground
1 teaspoon allspice or cloves
1/8 teaspoon mace, ground
1/4 teaspoon sea salt
3 to 3-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup raisins or dried apricots, chopped
1 cup pitted dates or prunes, chopped
1/2 cup Choclatique Dark Chocolate Chips
3/4 cup walnuts, chopped
1 tablespoon evaporated milk


Grease 2 baking sheets. In a large bowl, beat together shortening, sugar and egg until creamy. Add molasses, water, vanilla, cinnamon, nutmeg, ginger, allspice or cloves, mace and salt, beating well. Add flour and baking soda and stir until well blended. Stir in fruits, nuts and chocolate chips. Refrigerate dough until no longer sticky, one hour or more. Preheat oven to 350°F. Divide dough into four equal portions. Shape each portion into a log 14 inches long and 1 inch in diameter. Place two logs on each greased baking sheet. Pat down each log until flat and each strip is 2 inches wide. Brush tops with evaporated milk. Bake for 15-17 minutes or until golden. Cool 15 minutes on pan and then cut into 1 inch diagonal pieces. Cool completely. Note: If not sweet enough for your taste, frost with a thin glaze of white chocolate-butter icing.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Carolyn Olenius, Los Angeles, California.

From The Choclatique Holiday Recipe Card Collection

Walnut Chip Bars

Monday, December 12th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

Crust:
1 cup all-purpose flour, sifted
1/2 cup light brown sugar
1/2 cup unsalted butter

Filling:
2 large eggs
1 cup light brown sugar
1 teaspoon pure vanilla extract
2 tablespoons all-purpose flour
1 teaspoon baking powder
1 cup walnuts, chopped
1 cup Choclatique Dark Chocolate Chips


Preheat oven to 350°F. Mix together 1 cup flour and 1/2 cup brown sugar. Cut in butter until crumbs form. Press into a lightly greased 9 inch square pan. Bake at 350°F for 10 minutes. Remove from oven and cool for 10 minutes. Turn oven up to 375°F. Beat eggs slightly, gradually adding 1 cup brown sugar, then vanilla. Stir together flour and baking powder and add to egg mixture. Spread over baked crust. Sprinkle evenly with walnuts and chocolate chips. Bake at 375°F for 20 minutes or until golden brown. Cool and cut into bars.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Sharon Marshall, Costa Mesa, California.

From The Choclatique Holiday Recipe Card Collection

Chocolate Toffee Squares

Friday, December 9th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

3/4 cup unsalted butter
1 cup dark brown sugar
2 large egg yolks
1 teaspoon pure vanilla extract
2 cups all-purpose flour
8 ounces Choclatique Prestige Milk Chocolate
1/3 cup pecans or walnuts, chopped


Preheat oven to 350°F. Cream together butter and sugar. Mix in egg yolks and vanilla. Stir in flour. Spread on an ungreased cookie sheet. Bake for 30 minutes. While still hot, break up the 1/2 lb. of Milk Chocolate into pieces and spread on top to melt. Sprinkle with chopped pecans or walnuts and cut into squares.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Eve Honthaner, Studio City, California.

From The Choclatique Holiday Recipe Card Collection

Tatro’s Kitchen Sink Cookies

Thursday, December 8th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

Yield: 5 dozen cookies

2 cups butter or margarine
2 cups light brown sugar
2 cups granulated sugar
4 large eggs
4 cups all-purpose flour
2 teaspoon baking powder
1 tablespoon baking soda
1-1/2 cups chunky peanut butter (optional)
2 teaspoon pure vanilla extract
4 cups rolled oats
4 cups puffed rice cereal, crushed
2 cups sweetened coconut, shredded
3 cups Choclatique Dark Chocolate Chips


Preheat oven to 350°F. In bowl of electric mixer, cream butter and sugars. Add eggs and mix well. Sift together flour, baking powder and baking soda. Add to butter/sugar mixture. Stir in remaining ingredients one at a time, mixing after each addition. Drop cookies by tablespoonfuls onto cookie sheets. Flatten cookies with back of fork. Bake at 350°F for 8-10 minutes or until nicely browned. Remove cookies to cooling rack. Store in airtight container or freeze.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Lou Ellen Tapia, Chula Vista, California.

From The Choclatique Holiday Recipe Card Collection

Grandma Brown’s Chocolate Cookies

Wednesday, December 7th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

1/2 cup shortening (vegetable or butter)
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
7/8 cup whole milk
2 cups all-purpose flour
1/8 teaspoon salt
1 teaspoon baking soda
3 ounces Choclatique Midnight Unsweetened Chocolate, melted
1/2 cup nuts, chopped (walnuts or pecans)


Preheat oven to 350°F. Cream shortening and sugar. Add eggs and beat. Mix vanilla with milk. In separate bowl, sift together flour, salt and baking soda. Alternate adding milk mixture and dry ingredients to egg mixture. Add melted chocolate and finally the nuts. Drop by spoonful onto a greased cookie sheet. Bake at 350°F for about 12 minutes. When cool, spread mocha frosting on top.

Mocha Frosting: Dissolve 1 teaspoon instant coffee in 1/4 cup hot water. Mix 2 cups confectioner’s sugar and 3 tablespoons Choclatique Rouge Cocoa Powder with 3 tablespoons butter. Add 1/2 teaspoon pure vanilla extract and the coffee. Add more sugar or coffee for desired consistency.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Genevieve Brown, Laguna Hills, California.

From The Choclatique Holiday Recipe Card Collection

The ChocolateDoctor’s Chocolate Chunk Dried-Cherry Oatmeal Cookies

Thursday, October 20th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

During the golden age of great education in Los Angeles every school cafeteria had a real baker. They cooked with ingredients that were surplus from the Federal government—peanuts, butter, flour and sugar. They would bake up some of the best desserts you could imagine. They were fresh for the morning break and hot right out of the oven.

They made giant cinnamon-sugar cookies, peanut butter cookies, giant chocolate chip cookies and giant oatmeal cookies all selling for about 25¢ every day. You could smell the cookies baking all the way over in the gym. Miss Birdie was one of the best of the best bakers making giant oatmeal chocolate cookies with milk chocolate chunks and dried cherries, cranberries or raisins. I still make these easy to bake cookies the same way today. They are as much of a hit today as when I first tasted them years ago.

Prep Time: 15 minutes
Bake Time: 11 to 13 minutes
Ready In: 35 minutes
Yield: 48 cookies

Ingredients:
1-1/2 cups dark brown sugar
1 cup unsalted butter, softened
2 large eggs
1 teaspoon pure vanilla extract
2-1/3 cups quick-cooking oats
1-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup Choclatique Prestige Milk Chocolate Pastilles, chopped
1 cup dried cherries or cranberries, chopped

Directions:

  1. Preheat oven to 350º F.
  2. Cream the brown sugar and butter together in a bowl using an electric mixer until smooth and creamy.
  3. Add the eggs in one at a time beating until smooth.
  4. Add the vanilla extract until smooth.
  5. Mix the oats, flour, baking soda and salt into the creamed butter mixture until the dough is well-combined.
  6. Fold in the chocolate chunks and dried fruit.
  7. Scoop about 2 ounces of the batter per cookie and place on a baking sheet 2 inches apart, partially flattening the dough with the back of the cup.
  8. Bake until the cookies are golden brown, about 11 to 13 minutes.
  9. Cool the cookies on baking sheet for 5 minutes before transferring to a wire rack.

ChefSecret: Unless otherwise instructed always bake cookies on a parchment baking paper or Silpat lined baking sheet.

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The ChocolateDoctor’s Triple-Layer Salted, Crispy Chocolate-Caramel Toffee Bars

Friday, August 19th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

This is one of the easiest bar recipes you will ever make. Crispy texture, creamy caramel and yummy chocolate—nothing could be better. The recipe calls for butter crackers, but you can easily substitute saltine crackers, wafer-cream cookies, or even Oreos with or without the filling. The salt sprinkle on the top layer of chocolate takes the edge off of what might otherwise be a little too sweet.

Prep time: 25 minutes
Total time: roughly about 1hour, 25 minutes
Yield: 48 servings

Ingredients:
90 buttery rectangular crackers (Town House, light & Buttery Original Crackers, 13.8 oz. by Keebler)
1 can (14 ounces) sweetened condensed milk
1 cup packed light brown sugar
1/2 cup unsalted butter
1/2 teaspoon salt
1/4 cup whole milk
1 tablespoon pure vanilla extract
2 cups (12 ounces) Choclatique Milk Chocolate Chips
1/4 tablespoon course sea salt

Directions:

  1. Line a 13 x 9-inch pan with aluminum foil leaving small overhang. Spray the foil with pan release.
  2. Place 30 crackers on bottom of pan.
  3. In a 2-quart saucepan, mix the condensed milk, sugar, butter, salt and milk. Cook over medium heat until butter is melted, stirring frequently.
  4. Increase the heat to medium-high; bring to a slow boil cooking for 5 minutes while stirring constantly.
  5. Remove from the heat and stir in the vanilla extract.
  6. Working quickly while the caramel is hot, pour one-third of the caramel mixture over the crackers in pan. Arrange the next 30 crackers over caramel. Top with one-third of the remaining caramel mixture. Repeat with remaining crackers and caramel.
  7. In small microwave-safe bowl, microwave chocolate chips uncovered on high 1 to 2 minutes, stirring every 30 seconds, until melted and very smooth. Pour over the top layer of caramel and spread the chocolate evenly with an offset spatula.
  8. Lightly sprinkle the chocolate topping with the course salt.
  9. Refrigerate for about 1 hour or until set.
  10. Using the foil end lift out of the pan; trim the edges and cut into 6 by 8 rows. Store covered for up to 4 days, if it lasts that long.

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