Posts Tagged ‘Cookies’

The ChocolateDoctor’s Chocolate Chip, Chocolate Milk Bundt Cake

Friday, May 30th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

In my cookbook, Choclatique-150 Simply Elegant Desserts, I talked a little about my experiences at the old Adhor Dairies in Los Angeles, where they used to give us free chocolate milk in the reception area. On Fridays they would give us gallons to take home. I wasn’t a big chocolate milk drinker, but I did ‘invent’ a lot of kid recipes to use up the chocolate milk.

Since my partner Joan is a Wisconsin girl and her mom used to make a killer Milwaukee Milk Cake I came up with this simple quick chocolate milk cake recipe. It’s not too sweet and it has a great crisp outer texture, more than your usual cake, but it is still moist, rich and buttery on the inside. I always top it off with my chocolate milk glaze.

Prep Time: 10 minutes
Cool Time: 30 minutes
Bake Time: 40 to 45 minutes
Yield: Serves 8 to 10

Ingredients:
For the Cake:

2 3/4 cups all purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
3 large eggs
1 1/2 cups granulated sugar
1 cup chocolate milk
2 sticks unsalted butter (softened)
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract
8 ounces Choclatique Milk Chocolate Chips

For the Glaze:
2 to 3 tablespoons chocolate milk
1/4 teaspoon fresh orange zest
1 tablespoon Choclatique Rouge Unsweetened Cocoa Powder
1 cup confectioner’s sugar

Directions:

  1. Preheat the oven to 350°F.
  2. In a mixing bowl, cream together the butter and sugar until light yellow. Add the vanilla extract, milk and eggs and combine well.
  3. Add the flour, cocoa powder and baking powder in 3 steps and mix until smooth.
  4. Fold in the chocolate chips.
  5. Bake in a greased Bundt pan for about 40 to 45 minutes or until a cake tester inserted into the cake comes away clean.
  6. Invert and cool in the pan on a wire rack for about 30 minutes before glazing. The cake should release cleanly from the pan as it cools.
  7. Mix confectioner’s sugar, orange zest and cocoa powder with the milk (use 1 tablespoon of milk first, add second or third if necessary) and drizzle over the cake with the tines of a fork when it has cooled.

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The ChocolateDoctor’s White Chocolate Cherry Valentine’s Cookies

Wednesday, February 5th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

White chocolate and cherries seem to belong together for Valentine’s Day, or is that just me? I love the combination of the red and white colors, not to mention the flavors. I wanted to make a cookie that was different. Yes, chocolate chip or peanut butter cookies are delicious, but sometimes you need a little something else. So I did some experimenting in the kitchen and I came up with these. I hope you enjoy them, we did—they didn’t last long here!

Prep Time: 15 minutes
Bake Time: 11 to 12 minutes
Cool Time: 10 to 15 minutes
Yield: 36 Cookies

Ingredients:
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 teaspoon pure almond extract
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups all-purpose-flour
10 ounce jar maraschino cherries, drained and finely chopped (I used my blender)
2 cups Choclatique White Chocolate Chips

Directions:

  1. Preheat oven to 375º F.
  2. Beat the butter, sugars, egg and almond extract until creamy.
  3. Mix the soda, salt and flour together and add to the wet ingredients (the dough will be thicker than most cookie doughs until you add the cherries).
  4. Add in the cherries and mix well.
  5. Fold in the chocolate chips.
  6. Spoon onto an ungreased cookie sheet (about 2 tablespoons each leaving enough room to allow the dough to spread when baking).
  7. Bake for 11 to 12 minutes, cool for 3-4 minutes on pan and then cool on a rack.

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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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The ChocolateDoctor Chocolate Filled Valentine Heart Cookies

Tuesday, February 12th, 2013

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

Prep Time: 60 minutes
Bake Time: 9 to 10 minutes
Cooling Time: 1 hour
Ready In: 3 hours
Servings: 60 cookies

Robert Heinlein once said, “Love is a condition in which the happiness of another person is essential to your own.” And once again Cupid is calling and what better way to your Valentine’s Heart than with a cookie—a heart-shaped cookie. This Valentine’s Day make a wonderfully peppermint-flavored chocolate filled cookie hearts Each cookie is drizzled with 2 different icings, one milk chocolate, the other peppermint pink.

Heart CookiesIngredients for the cookies:
4 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
3/4 cup vegetable shortening (Crisco)
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1/4 cup whole milk
1 1/2 teaspoons peppermint extract

Ingredients for the chocolate filling:
1 3/4 cups Choclatique Milk Chocolate Chips
2 tablespoons vegetable shortening (Crisco)

Ingredients for the peppermint drizzle:
1 cup sifted confectioners’ sugar
1 drop peppermint extract, or to taste
1 drop red food coloring, or as needed
4 1/4 teaspoons whole milk, or as needed

Ingredients for the chocolate drizzle:
1/4 cup Choclatique Heirloom Milk Chocolate Pastilles
2 teaspoons vegetable shortening

Directions for the cookies:

  1. Whisk the flour, baking soda and salt in a bowl until thoroughly combined.
  2. With an electric mixer or stand mixer, cream the butter, 3/4 cup shortening, sugar and brown sugar in a large bowl until fluffy.
  3. Beat in the eggs, 1/4 cup milk and 1-1/2 teaspoons of peppermint extract.
  4. Gradually beat in the flour mixture, about 1 cup at a time, until the mixture forms soft dough. Divide the dough into 4 pieces, cover and chill for 1 hour in refrigerator.
  5. Preheat oven to 375º F.
  6. To make filling, melt 1-3/4 cups of milk chocolate pastilles with 2 tablespoons of vegetable shortening in the top of a double boiler over hot (not boiling) water. Stir the mixture until very smooth, and remove the filling from the heat to cool and slightly thicken.
  7. Remove one piece of cookie dough from refrigerator at a time, and working on a floured surface, roll the cookie dough out 1/8-inch thick cutting 120 hearts (total) with a 2 1/2-inch heart-shaped cookie cutter. Place half the hearts onto ungreased baking sheets.
  8. Carefully spread the hearts with about a teaspoon of the chocolate filling, avoiding the edges, and top each with another heart cookie. Gently pinch the edges of both cookies together to enclose the filling.
  9. Bake for 9 to 10 minutes until firm.
  10. Let the cookies cool for 1 minute on the baking sheets before removing to finish cooling on racks.

Directions for the peppermint drizzle:

  1. Mix together the confectioners’ sugar, 1 drop of peppermint extract (to taste), red food coloring to your desired shade of pink or red, and milk as needed in a bowl to make a smooth, thin icing.

Directions for the chocolate drizzle:

  1. Melt 1/4 cup of milk chocolate pastilles with 2 teaspoons of vegetable shortening over hot (not boiling) water in a double boiler; stir and heat until the mixture is thin enough to drip in strings from a spoon.

Directions for decorating:

  1. Drizzle each cooled cookie with a little peppermint drizzle on one side, and a little chocolate drizzle on the other. Let the cookies stand so the drizzle sets, about 30 minutes.

ChefSecret: Do not thicken the chocolate filling too much or it will become hard to spread and will tear the fragile cookie dough. If you have enough chocolate filling left over you can use it to drizzle instead of making the chocolate drizzle. You will have to rework the trim from the dough in order to get the full 60 count on the cookies.

If you’re looking for those special words to for that special person here are my best Valentine’s Day Borrow-A-Quotes:

Heart 1I am like a falling star who has finally found her place next to another in a lovely constellation, where we will sparkle in the heavens forever.

Amy Tan

Heart 2The love we give away is the only love we keep.

Elbert Hubbard

Heart 3Infantile love follows the principle: “I love because I am loved.”
Mature love follows the principle: “I am loved because I love.”
Immature love says: “I love you because I need you.”
Mature love says: “I need you because I love you.”

Erich Fromm

Heart 4Love doesn’t make the world go ’round; love is what makes the ride worthwhile.

Franklin P. Jones

Heart 5There is only one happiness in life, to love and be loved.

George Sand

Heart 6There is no remedy for love but to love more.

Henry David Thoreau

Heart 7A kiss is a lovely trick designed by nature to stop speech when words become superfluous.

Ingrid Bergman

Heart 8Love does not die easily. It is a living thing. It thrives in the face of all of life’s hazards, save one — neglect.

James D. Bryden

Heart 9Love is a promise, love is a souvenir, once given never forgotten, never let it disappear.

John Lennon

Heart 10Where there is love there is life.

Mohandas K. Gandhi

Heart 11The hunger for love is much more difficult to remove than the hunger for bread.

Mother Teresa

Heart 12Do you love me because I’m beautiful, or am I am beautiful because you love me?

Oscar Hammerstein, II

Heart 13Each time that one loves is the only time one has ever loved. Difference of object does not alter singleness of passion. It merely intensifies it. We can have but one great experience at best, and the secret of life is to reproduce that experience as often as possible.

From The Picture of Dorian Gray
Oscar Wilde

Heart 14Earth’s the right place for love. I don’t know where it’s likely to go better.

Birches
Robert Frost

Heart 15Love is a condition in which the happiness of another person is essential to your own.

Robert Heinlein

Heart 16If I know what love is, it is because of you.

Herman Hesse

Heart 17I love you; Not only for what you are But for what I am when I am in love with you.

Robert Croft

Heart 18Better to have loved and lost, than to have never loved at all.

St. Augustine

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The ChocolateDoctor’s Chocolate-Cherry Shortbread

Friday, January 4th, 2013

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

Balmoral HotelThe Balmoral is a beautiful hotel right beneath Edinburgh Castle. At bedtime they serve freshly baked shortbread that they claimed was the original family recipe perfected by Joseph Walker in 1898. Walker Shortbread is a Scottish manufacturer of shortbread, biscuits, cookies and crackers. The company is Scotland’s biggest exporter of food. I’m sure you’ve seen their famous plaid brand on your local grocer’s shelf.

Well, here’s the best part. I asked the chef if he would share the hotel’s recipe with me. To my surprise I found a copy of it slipped under the door in the morning. It called for a full cup of Scottish butter and the result was a cookie as smooth as silk. I couldn’t resist adding a little cocoa powder and chopped dried cherries to make it more from the ChocolateDoctor than Mr. Walker.

Chocolate-Cherry ShortbreadPrep Time: 20 minutes
Chilling Time: 10 minutes
Bake Time: 30 minutes
Ready In: 50 minutes
Yield: 50 cookies

Ingredients:
For the Cookies:

1 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
1-34 cups all-purpose flour
1/4 cup Choclatique Natura Unsweetened Cocoa Powder
1/4 cup corn starch
1/2 cup finely chopped dried cherries
1/4 cup Choclatique Semi-Sweet Chocolate Mini Chips
3 tablespoons sugar

For the Drizzle:
2 ounces Choclatique Private Reserve Dark Chocolate, chopped
1 teaspoon white vegetable shortening

Directions:

  1. Preheated oven to 300º F.
  2. Mix the butter, sugar, almond and vanilla extracts thoroughly using an electric mixer.
  3. Gradually blend in the flour and corn starch.
  4. Add the cherries and chocolate chips.
  5. Form into 1-inch balls and place on ungreased baking sheets. Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.
  6. Refrigerate for 10 minutes to chill.
  7. Bake for 20 to 30 minutes, or until bottoms begin to brown.
  8. Cool 5 minutes; remove to a wire rack to cool completely.

For the Drizzle:

  1. Place the chocolate and shortening in a small re-sealable freezer bag.
  2. Microwave on HIGH for about 30 seconds until chocolate is melted.
  3. Massage chocolate and shortening together in the bag.
  4. Snip off corner and drizzle over the baked cookies.

ChefSecret: Although it isn’t a requirement for this recipe, I suggest using Plugrá. European-style butters are made by utilizing a slow-churned process that creates less moisture content and a creamier texture when compared to ordinary table butters. This make for higher, fluffier cakes and unbelievably flakier, lighter cookies.

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Extreme Peanut Butter-Chocolate Chip Cookies

Friday, December 28th, 2012

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

George Washington Carver was the most well known promoter of peanuts. He collected over 100 peanut recipes including three for peanut cookies calling for crushed/chopped peanuts as the primary ingredient. It wasn’t until the 1920s that peanut butter was listed as an ingredient in the cookies.

The early peanut butter cookies were rolled thin and cut or “dropped” and made into peanut balls. They did not have famous fork marks. The first reference to the criss-cross pattern created with fork tines was published in the Schenectady Gazette in 1932.

Peanut Butter-Chocolate Chip CookiesPrep Time: 15 minutes
Bake Time: 10 minutes
Ready In: 25 minutes
Yield: 3 dozen

Ingredients:
1/2 cup unsalted butter
1/2 cup granulated sugar
1/3 cup packed brown sugar
1/2 cup chunky peanut butter
1/2 teaspoon pure vanilla extract
1 large egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats, lightly processed
1 cup Choclatique Milk Chocolate Chips

Directions:

  1. Preheat oven to 350º F.
  2. In a medium bowl, cream together the butter, granulated sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended.
  3. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats (which have been lightly processed in a food processor) and chocolate chips until evenly distributed. Drop by heaping tablespoonfuls onto lightly greased baking sheets. Press down with the tines of a fork to flatten and leave the signature criss-cross pattern.
  4. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes.
  5. Transfer to wire racks to cool completely.

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