Posts Tagged ‘Cookies’

Biscotti Al Pignoli

Monday, December 19th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

1-1/2 cups sugar
4 large eggs
1/4 teaspoon lemon rind, grated
2-1/8 cup pastry flour
2 tablespoon confectioners’ sugar
3 tablespoon pine nuts


Preheat oven to 375°F. Place sugar and eggs in top of double-boiler, over hot but not boiling water, and beat until egg mixture is lukewarm. Remove from over hot water and continue beating until foaming and cool. Add lemon rind and flour slowly, and blend in gently. Drop by teaspoonfuls on buttered and floured baking sheet, leaving a space of one inch between them. Sprinkle with confectioner’s sugar and pine nuts. Let stand 10 minutes and then bake for 15 minutes.

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 Rosemarie Struye, North Hollywood, California.

From The Choclatique Holiday Recipe Card Collection

Old-Fashioned Anise Snaps

Friday, December 16th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

1 cup, plus 2 tablespoons unsalted butter
1 cup granulated sugar
1 cup brown sugar, packed
1 large egg
1 teaspoon maple extract
2-1/2 cups all-purpose flour
3 tablespoons
Choclatique Natura Unsweetened Cocoa Powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cloves, ground
1/2teaspoon cinnamon, ground
1 tablespoon anise seed, finely crushed
1/2 cup pecans, finely chopped


Preheat oven to 375°F. Cream together butter, sugar, brown sugar, egg and maple extract. Sift together flour, cocoa powder baking soda, salt, cloves and cinnamon. Slowly stir dry ingredients into butter mixture. Fold in anise seed and pecans. Divide dough in half. Shape into two 10 inch rolls. Wrap and chill at least four hours. Cut into 1/4 inch slices. Place on ungreased sheet pan. Bake for 10-12 minutes.

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 Judy Gillham, Whittier, California.

From The Choclatique Holiday Recipe Card Collection

Amaretto Cookies

Thursday, December 15th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

1/2 cup Amaretto liqueur
2/3 cup dark brown sugar
1/2 cup unsalted butter (no substitutes—I use Plugra)
1/2 cup all-purpose flour, un-sifted
2 tablespoons Choclatique Natura Unsweetened Cocoa Powder
1 cup pecans, finely chopped


Preheat oven to 350°F. Combine Amaretto, sugar and butter in a saucepan and bring to a boil. Remove from heat and stir in flour and cocoa powder, whisk until all lumps are gone, then stir in pecans until well blended. Let this mixture sit for 5-10 minutes. You’ll have the best results if you use a heavy gauge non-stick baking sheet for this procedure. Drop by level teaspoon on cookie sheet only six cookies at a time. The mixture spreads while baking. Bake for 8-10 minutes until brown and bubbly. Cool 1 minute on sheet. While still warm, work quickly removing each cookie and rolling it up immediately (barely overlapping ends). Place the cookies on a cool surface. Note: They become very fragile as they cool and become crisp. If the cookies become too hard to roll, return them to the oven for a minute. Store in an air-tight container. They freeze very well.

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 Courtesy of Sandy Hudson, Fountain Valley, 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

Forgotten Cookies

Tuesday, December 6th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

Yield: 3 dozen meringue cookies

2 large egg whites
3/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 6 ounces Choclatique Dark Chocolate Chips
1 cup pecans, chopped


Preheat oven to 350°F. Beat egg whites until stiff, add sugar gradually and beat at high speed for 5 minutes. Fold in vanilla, chocolate chips and pecans. Drop by teaspoonful onto foil-lined cookie sheet. Put in oven and turn off the heat. Leave the cookies overnight or at least eight hours.

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 Ronal L. White, Goleta, California.

From The Choclatique Holiday Recipe Card Collection

Chocolate Gingerbread Cookies

Friday, December 2nd, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

There is nothing better than a gingerbread cookies this time of year unless you add a little chocolate to make it taste even better.

Yield: 2 dozen cookies

1/2 cup vegetable shortening
2 ounces Choclatique Midnight Unsweetened Chocolate
1/2 cup molasses
2-1/ cups all-purpose flour
2/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoons table salt
1/4 cup whole milk
1/2 cup frosting or confectioner’s sugar


In the top of a double-boiler over hot but not boiling water, combine the shortening, chocolate and molasses. Heat, stirring until blended, then allow to cool. Sift together flour, sugar, baking powder and soda, ground ginger and salt. Add to the chocolate mixture. Add the milk and mix well. Chill until firm. Preheat oven to 350°F. Roll out dough 1/8 inch thick on a floured board and cut into the shape of gingerbread men (or any desired shape). Bake on greased cookie sheets at 350° for 6 minutes, until browned. Decorate with frosting, royal icing or confectioners’ 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 is courtesy of Janet Plu, Road Island, New York.

From The Choclatique Holiday Recipe Card Collection

The ChocolateDoctor’s South-Of-The-Border Hot, Hot-Chocolate Cookies

Friday, January 22nd, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

This is just what the doctor ordered—The ChocolateDoctor. If you love hot cocoa and you like chocolate with a little bit of heat this is the cookie you will be coming back to time and time again. It is kind of like a chocolatier’s chicken soup. It will cure all that ails you. Take two cookies and call me in the morning.

Prep Time: 20 minutes
Bake Time: 10 minutes
Yield: 24 to 30 cookies

Ingredients:

2-1/4 cups all-purpose flour
1/2 cup Choclatique Unsweetened Rouge Cocoa Powder
1 tablespoon Choclatique Unsweetened Onyx Cocoa Powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
1/2 cup Choclatique Semi Sweet Chocolate Mini Chips
1/4 cup crystalline sugar (large crystal sugar)
1 tablespoon cinnamon
1/4 teaspoon cayenne pepper

Directions:

  1. Preheat oven to 375°F.
  2. Place racks in upper and lower thirds.
  3. In a medium bowl, sift together flour, coco powders, cream of tartar, baking soda, cayenne pepper and salt.
  4. In a large bowl, using an electric mixer, beat butter and 2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl.
  5. Add eggs and beat to combine.
  6. With mixer on low, gradually add flour mixture, chocolate chips and beat until combined.
  7. In a small bowl, combine cup crystalline sugar, cinnamon, and cayenne pepper.
  8. Using heaping tablespoons, form balls of dough and dip the top of the cookies into the cinnamon-sugar mixture. Place cookies, about 3 inches apart, on two parchment-lined baking sheets.
  9. Bake until cookies are set in center and begin to crack, 10-12 minutes, rotating sheets halfway through.
  10. Let cookies cool on sheets on wire racks 5 minutes before transferring them to racks to cool completely. (Store in an airtight container)

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