Tag Archives: chocolate cookies

Sweet & Vicious: Kahlo Cookies (Strangely Hot Mexican Chocolate Cookies)

Guys, I am so so very close to finishing off #3 of my 31 before 32 list! Recipe 11 of 12 tried from the wonderful and intimidating Sweet & Vicious. Do I wish I had managed to do it sooner? Yes, but some of these recipes were a little more complex than I anticipated, not to mention that almost every recipe had an ingredient that I had to make a special shopping trip for. I think that’s why being this close to the end make me feel strangely powerful. I won’t go as far as to say I defeated the book, but we fought to a draw and I am good with that.

Notes:

  • For the first time, in a very long time, these did not go to my trusted taste testers. They were good enough that Andy and I decided to keep them for ourselves. Now in all honesty, he is consuming 3 or 4 cookies to every one that I eat, but these are some of the best cookies I’ve had in a while.
  • I think the added heat is what makes these cookies something special. I think you could forgo the extract, but the chipotle pepper is essential. For me, it cuts some of the sweetness -and these are very sweet cookies-, and it forces me to slow down and really enjoy the complexity of what I am tasting.
  • If you guys are interested in the hot pepper extract, it’s fairly easy to make, but it does require two weeks to cure.¬† Comment below if you’re interested and I’ll post the how-to.

Chocolate Orange Cookies

When I made the brownies & blondies for Andy’s birthday, I realized how long it had been since I’d concentrated on recipes that were not cupcakes. My Pinterest boards for Bars and Cookies were woefully neglected, and I think it’s time I did something about that. In that spirit, this week’s recipe is adapted from Terry’s Chocolate Orange Cookies by What Jessica Baked Next. We’re just talking minor tweaks here; I made the cookies smaller, doubled the recipe, and used the substitutions instead of the actual chocolate orange chunks.

C1

Ingredients:

1 cup unsalted butter, softened at room temperature

2 cups of light brown sugar

2 medium free-range egg, at room temp

2 tsp of pure vanilla extract

2 cups + 4 tbsp of plain flour

Pinch of salt*

1 tsp of baking powder

1 tsp of bicarbonate of soda

4 tbsp of cocoa powder

2 cups of milk or dark chocolate chips/chunks

2 tsp of orange zest

Directions:

1. Preheat your to 190 degrees C / 375 F / Gas mark 5. Line two large baking trays with non-stick paper or parchment and set aside for later.

2. Cream the butter, sugar and vanilla together until light and fluffy. Add the egg and beat in to incorporate fully.

3. Now add the flour, pinch of salt, baking powder, bicarb and cocoa powder and mix until a dough comes together.

4. Finally, finish by adding the chocolate chunks/chips and mix in combine into the dough.

5. Divide the mixture into balls- we use a cookie scoop for ease. Spread out evenly on the baking trays. Bake in the preheated over for 7-9 minutes, until spread out and crackling on top.

6. Once cooled, allow to cool on the trays for 5 minutes- in this time they will harden and will become more easily transferable. Finish cooling on a wire rack.

7. Once cooled, enjoy with a glass of ice-cold milk or even crumbled over a few scoops of your favourite ice-cream! ENJOY!

Notes:

  • I didn’t really take into consideration the fact that I was doubling the recipe AND making smaller cookies, so I was a little overwhelmed when I had to keep scooping and rotating pans to use all of the dough. I think we ended up with somewhere between 3-4 dozen cookies. Andy’s coworkers kindly took care of them for us, but man, that was a lot of cookies.
  • The cooking time was a bit hit and miss, but by the time we were done we realized that¬†-at least in our oven- 7 minutes produced soft, gooey cookies and 9 minutes produced a crisper cookie, but it was still plenty chewy from all of the chips.
  • Flavor-wise, these were pretty great. A nice rich, gooey cookie loaded with chocolate chips and just a hint of that citrus-y tang to cut all the sweet. I limited myself to two and a half cookies (it broke; what was I to do?), but I could have eaten so many more. I loved them; Andy loved them; Andy’s coworkers loved them. You should make them – I’m 99% certain you’ll love them, too.

 


Double Chocolate Chip Cookies

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You guys, I am pretty sure this might be it, The Chocolate Cookie, all in caps, straight up. THE. CHOCOLATE. COOKIE. This is not one of the hey-let-me-just-grab-a-quick-snack cookies, it’s a I-just-broke-up-with-my-boyfriend-had-a-horrible-day-at-the-office-and-I-broke-the-heel-of-my-favorite-pair-of-shoes cookie. I firmly believe that, with the proper pairing of milk and Netflix, this cookie could heal your soul… and make you glad you bought those insanely comfy stretchy pants. The official title of these decadent wonders is Soft Batch Double Chocolate Fudge Cookies, and I found them on the blog Baker by Nature. Here we go:

 

Ingredients

  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons unsalted butter
  • 1 cup + 3 tablespoons all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup + 2 tablespoons packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 tablespoons whole milk
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup milk chocolate chips

Directions

  1. Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
  2. Place the semi-sweet chocolate chips and butter in a small, microwave safe bowl. Heat them in the microwave for for 15 second increments of time, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Set aside. * You may also do this process on the stove top if you don’t own a microwave.
  3. In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  4. In a separate medium-sized bowl whisk together the sugars, eggs, milk, and vanilla.
  5. Add the dry ingredients into the wet ingredients, and stir to combine – be sure not to over mix here!
  6. Fold in the chocolate/ butter mixture and the milk chocolate chips into the batter, stirring until everything is just combined.
  7. Scoop 1/4 cupfuls of the batter on the prepared baking sheets, place pans in the oven, reduce heat to 300 degrees, and bake for 18-20 minutes. Allow cookies to completely cool on the baking sheet before serving.

Notes:

  • Do not over bake these cookies; stick to that 18-20 minute bake time like it is written in stone. They are going to seem to soft, but trust me, they aren’t.
  • Let the cookies completely cool before you try to move them; they have a cup of melted chocolate in them, and they will fall apart if you try to transfer them while they are still hot. I put my cookies sheet on the counter, set a timer, and walked away for 45 minutes so I wouldn’t be tempted to mess with them.
  • I used silicone baking mats instead of parchment paper; they serve the same purpose, and I feel like the results are more consistent… at least in my experience.
  • Everyone, and I do mean everyone, who has tried these thinks that they are incredible. I have already had three of my taste testers ask me to make another batch.