Tag: Chocolate Cookies
Rodelle Baking Cocoa
Last year i discovered this wonderful cocoa, so rich and dark in flavor that it has replaced my regular cocoa in almost every recipe!
This year it was at Costco for $6.99 /25 oz bag so i bought enough bags to last me until i go to a nursing home or Jesus returns (personally i pray for that to happen first, maybe I’ll be raptured with a bag of Rodelle in my hand!)
Wanting to make cookies for a car trip to Sedona tomorrow with some friends, i looked up some recipes on my blog of which i hadnt made in a while and wa la….these popped up! So first batch is out and instead of the ganache filling the recipe calls for, i used Hershey kisses for the middle! Using the Thumbie, it is so easy to make perfect indentions for the kisses! Am also making some of these using raspberry jam in the middle! Love the flavor of raspberry and chocolate together! If you dont have Rodelle cocoa, you can use Hershey, they just wont be as chocolatey!
(Dont want go make Hershey people sad because I like Rodelle better, I want them to know NOTHING is better than a Hershey kiss, except a kiss from my hubbie)
Cappuccino Crinkles
Looking for a new cookie recipe, I came across this one in Better Homes & Gardens Bars & Cookies recipe book. Since I didn’t have any yogurt, I substituted sour cream. What I can tell you is that Randy and I ate so many of them as they cane out of the oven that I am having to make another batch tomorrow for the event which I was suppose to take them to. They are a great cookie and you will not be disappointed in the coffee-chocolate flavor.
1/3 cup butter, softened
1 cup light brown sugar, packed
2/3 cup unsweetened cocoa powder
1 tables instant coffee crystals
1 teas baking soda
1 teas ground cinnamon
2 egg whites
1/3 cup vanilla or plain yogurt (I used sour cream)
1 1/2 cup flour
1 teas vanilla extract
1/2 cup granulated sugar
In a large bowl, beat butter with mixer on medium for 30 seconds. Add the brown sugar, cocoa, coffee crystals baking soda and cinnamon. Beat until combined.
Beat in egg whites and yogurt and vanilla extract. Beat in as much flour as you can with the mixer. If it gets to thick, use wooden spoon to mix in any remaining flour.
Place the granulated sugar in a bowl. Drop dough by heaping teaspoons (I used the middle size cookie scoop) into sugar and roll into balls. Roll again in sugar. Place balls 2″ apart on an ungreased cookie sheet.
Bake in a preheated 350 oven for 8 to 10 minutes or until edges are firm. Transfer to a wire rack and cool. Makes about32 cookies.
Old Fashioned Whoopie Pies
I began making these back in the late 70’s. When Jason, my oldest son went off to A & M, I remember sending a shoebox full of these to him. Apparently lots of moms did that and they came to be known as shoebox cookies. This recipe came from a niece, who use to ask me to make them when she came over. She loved them so much, she ended up writing the recipe in my old spiral notebook that I still have today.
Combine the following in a big mixing bowl:
2 cups sugar
1 cup Crisco (I used 1/2 cup Crisco and 1 stick butter)
2 eggs, room temp
1 cup buttermilk
2 teas vanilla
4 cups flour
1 cup unsweetened cocoa
2 teas salt
2 teas baking soda dissolved in 1 cup hot water.
Mix all ingredients above until thoroughly mixed well. Drop by tables onto baking sheet. (I didn’t grease mine as it is coated, if you are not using a coated sheet of parchment paper, I would lightly grease the baking sheet.)
Bake at 400 for about 8-10 min. Cookies have a cake like consistency so when almost completely firm to the touch, take out. Do not over bake.
Cook on paper towels or cookie racks and make frosting.
Beat 2 egg whites which are at room temp; add 4 tables flour, 2 teas vanilla and 2 cups powdered sugar.
Mix well and add 4 table milk, 1 cup Crisco (once again, I used 1/2 cup Crisco and 1/2 cup butter) and 2 cups more powdered sugar.
When cookies are completely cool, frost the bottom of a cookie and top with a 2nd cookie, making them a Whoopie Pie.
Delicious and easy to mail. Keep covered in container or freeze in bags.
Chocolate Caramel Thumbprints
Before leaving Phoenix last Saturday, we stopped at a place called Kneaders to grab a bite, and a sack of cookies, just in case something should happen and we were trapped in the desert for a couple of hours with no chocolate in the car. The chocolate caramel cookie with sea salt called my name and I gladly took one with me. Whoa….a great deep chocolate flavor with melted caramel sprinkled with crushed pecans and sea salt. Why had I not tasted it before leaving the parking lot to where I would have known to buy 2 dozen of them to get us through the desert. I savored each and every bite. I told Randy how great it was, but I was not about to offer him a taste. I wanted the whole cookie to myself. (I reasoned that if he would have wanted one, he should have bought it instead of the boring oatmeal cookie)
Immediately after arriving at home, I began a search for a deep chocolate cookie that I could combine with caramel and sea salt with pecans. Am making them this time using Hershey’s Caramel-filled kisses, but next time I will use Kraft Caramels which I will cut each on in two and place in the indention when the cookies come out of the oven. By George, I think we have it. I found in my Holiday Cookies a deep chocolate thumbprint that I will use as a base…here is the recipe:
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 teas baking powder
1/4 teas salt
1 cup butter, softened
3/4 cup sugar
1 teas vanilla
1 egg yolk
bag of Hershey’s Caramel-filled kisses (Have them unwrapped and ready to place on hot cookie)
Sea Salt
Preheat oven to 325. Combine flour, cocoa, baking powder and salt in medium bowl.. Set aside.
Combine the butter, sugar and vanilla in a bowl. Mix at medium speed with mixer until creamy. Add the egg yolk and mix until well blended.
Reduce mixer speed to low and add flour mixture. When flour is completely mixed in with butter mixture, shape dough into 1″ balls.
Place 2″ apart on ungreased cookie sheets. Make indention with Thumbie (which can be purchased from Chocolate Castles for $5 plus s&h) or finger (which will get cookie dough under your fingernails, which in turn will make you wish you had ordered a Thumbie)
Bake in preheated oven 10-11 minutes. Remove from oven and place a caramel kiss in center of indention immediately. As the kiss begins to melt, sprinkle with sea salt and crushed pecans.
Makes approximately 3 dozen
Chocolate Castles 