Posts Tagged ‘Cookies’

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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The ChocolateDoctor’s Italian Christmas Chocolate Crackle Cookies

Wednesday, December 9th, 2015
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

Sardi’s Hollywood was located on Vermont Avenue in Los Angeles, just about a half mile west of the old ABC Television Center. It was the first place that I knew of that served real espresso. You could come there at any time of the day and see many of your favorite Italian heartthrobs on break from the soap opera taping at the studio.

Aside from real espresso and great potato gnocchi they had a fantastic array of Italian bakery delicacies and Italian cookies. My choice was always the Chocolate Crackle Cookies. These soft and crackly cookies were rich, with a deep chocolate flavor accented by the espresso which was the perfect ingredient complement to raise the level of chocolate flavor. The touch of almond extract, while not completely authentic for this traditional cookie, adds an additional layer of flavor.

Prep time: 30 minutes
Chill time: 2 hours (or overnight)
Bake time: 30 minutes
Yield: 30 cookies

Ingredients:
1 cup all-purpose flour
1/3 cup Choclatique Natura Unsweetened Cocoa Powder
2 teaspoons instant espresso powder
1 teaspoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon baking soda
4 ounces Choclatique Private Reserve Dark Chocolate, chopped
1 stick (8 tablespoons) unsalted butter, cut into pieces
1 cup packed light brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup confectioners’ sugar

Directions:

  1. Sift the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl. Using the back of a spoon break up any of the clumped cocoa powder.
  2. Melt the chocolate and butter in a microwave in 30 second increments, stirring in between, until smooth being careful not to burn. Let mixture cool while completing the next steps.
  3. In a stand mixer cream the brown sugar and eggs on medium-high speed in a large bowl until thick, about 2 minutes. Scraping down the side.
  4. Add the chocolate mixture into the egg mixture and beat until well incorporated.
  5. Add the flour blend and beat until just combined.
  6. Scrape down the side and refrigerate the dough until firm for at least 2 hours.
  7. Position oven racks in the top and bottom thirds of the oven and preheat to 350° F.
  8. Line 2 baking sheets with baking parchment.
  9. Put the confectioners’ sugar in a small bowl.
  10. Using a small scoop or tablespoon scoop out the dough and roll into balls.
  11. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn’t see any chocolate color from the dough).
  12. Place the dough balls about 1 inch apart on the prepared baking sheets.
  13. Bake until the tops are cracked and the edges are firm about 13 to 15 minutes.
  14. Cool the cookies on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
  15. When the baking sheets have cooled, bake up the the remaining dough balls.
  16. These cookies can be stored in an airtight container at room temperature for up to 10 days. You can freeze the dough and bake off up to a week later.

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The ChocolateDoctor’s Cape Cod White Chocolate-Cranberry Bog Cookies

Thursday, November 19th, 2015
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

Cranberries are thought to be an indispensable part of our traditional American Thanksgiving and Christmas dinner feasts. For some reason, my mother seems to forget to serve the cranberries during holiday dinners. She used to find it still in the “fridge” when putting away the leftovers. Not wanting to cheat anyone out of their holiday cranberries, I created this recipe using dried cranberries (and chocolate, of course). I think you will find that tart cranberries are the perfect balance for Choclatique’s Snowy White Chocolate Chips.

Prep Time: 20 minutes
Cook Time: 10 to 12 minutes
Ready In: 1 hour
Yield: 36 Cookies

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter
1/4 cup granulated sugar
3/4 cup light brown sugar, packed
1 (3.5 ounce) package Jell-O® Instant Vanilla Pudding Mix
1 teaspoon pure vanilla extract
1/2 teaspoon fresh orange zest
2 large eggs
1 cup Choclatique Snowy White Chocolate Chips
1/2 cup dried cranberries

Directions:

  1. Preheat an oven to 350º F.
  2. Lightly spray two baking sheets with food release.
  3. Combine the flour and baking soda in a bowl and whisk.
  4. Cream the butter, white sugar and brown sugar and with an electric mixer in a large bowl until creamy and smooth; add the instant pudding mix and continue to beat.
  5. Beat the first egg into the butter mixture until completely blended, and then beat in the vanilla and the orange zest with the last egg.
  6. Mix in the flour mixture until just incorporated. It’s okay to see a little flour.
  7. Fold in the white chocolate chips and cranberries; mixing just enough to evenly combine.
  8. Using a 1 ounce scoop or 2 tablespoons drop the dough 2 inches apart onto the sprayed baking sheets.
  9. Bake in the preheated oven until edges of the cookies become golden brown—about 10 to 12 minutes.
  10. Cool on the baking sheet for 10 minutes before removing to cool completely on a wire rack.

ChefSecret: You can substitute dried cranberries with dried cherries or blueberries, but then it wouldn’t be Thanksgiving, would it? You can also substitute the orange zest with tangerine or lemon zest.

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The ChocolateDoctor’s Cape Cod White Chocolate-Cranberry Bog Cookies

Friday, August 15th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Cranberries are thought to be an indispensable part of our traditional American Thanksgiving and Christmas dinner feasts. For some reason, my mother seems to forget to serve the cranberries during holiday dinners. She used to find it still in the “fridge” when putting away the leftovers. Not wanting to cheat anyone out of their holiday cranberries, I created this recipe using dried cranberries (and chocolate, of course). I think you will find that tart cranberries are the perfect balance for Choclatique’s Snowy White Chocolate Chips.

Prep Time: 20 minutes
Cook Time: 10 to 12 minutes
Ready In: 1 hour
Yield: 36 Cookies

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter
1/4 cup granulated sugar
3/4 cup light brown sugar, packed
1 (3.5 ounce) package Jell-O® Instant Vanilla Pudding Mix
1 teaspoon pure vanilla extract
1/2 teaspoon fresh orange zest
2 large eggs
1 cup Choclatique Snowy White Chocolate Chips
1/2 cup dried cranberries

Directions:

  1. Preheat an oven to 350º F.
  2. Lightly spray two baking sheets with food release.
  3. Combine the flour and baking soda in a bowl and whisk.
  4. Cream the butter, white sugar and brown sugar and with an electric mixer in a large bowl until creamy and smooth; add the instant pudding mix and continue to beat.
  5. Beat the first egg into the butter mixture until completely blended, and then beat in the vanilla and the orange zest with the last egg.
  6. Mix in the flour mixture until just incorporated. It’s okay to see a little flour.
  7. Fold in the white chocolate chips and cranberries; mixing just enough to evenly combine.
  8. Using a 1 ounce scoop or 2 tablespoons drop the dough 2 inches apart onto the sprayed baking sheets.
  9. Bake in the preheated oven until edges of the cookies become golden brown—about 10 to 12 minutes.
  10. Cool on the baking sheet for 10 minutes before removing to cool completely on a wire rack.

ChefSecret: You can substitute dried cranberries with dried cherries or blueberries, but then it wouldn’t be Thanksgiving, would it? You can also substitute the orange zest with tangerine or lemon zest.

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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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