Double-Dutch Dark Cocoa Muffins

Nothing says “I love you” like fresh-baked goods containing chocolate! Well, I guess flowers might help too, wink, wink. But fresh-baked muffins for quick on the go breakfasts are just as sweet! Realistically I can’t produce a huge fantastic breakfast seven days a week, and I love any excuse to eat chocolate in the morning. I’m telling you, these muffins could be a dessert… but they are categorized as a breakfast food, thank you very much!
The key to these muffins is Double-Dutch Dark Cocoa. I buy mine from King Arthur Four, and it is the perfect combination of black cocoa and Dutch cocoa so the color is deep and rich. Not to mention the amazingly decadent flavor. This is the fanciest way to eat breakfast… at least in my house on a non-holiday.
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Here is what you will need…

  •  1 3/4 C. All Purpose Flour
  • 3/4 C. Sugar
  • 3 Tbsp. Cocoa
  • 2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 1 C. Milk
  • 1/2 C. Coconut Oil ( you can use Vegetable Oil if you prefer)
  • 1 Egg
  • 1 tsp. Vanilla Extract
  • 1 C. Dark Chocolate or Semi-Sweet Chocolate Chips…. again, I prefer Ghirardelli

Here was my Process…

  1. Preheat oven to 350 degrees F and prepare muffin pan with parchment liners.
  2. In a large mixing bowl or mixer combine flour, sugar, cocoa, baking powder and baking soda. Mix gently until combined.
  3. In a small bowl whisk the egg and milk until foamy and set aside.
  4. Add oil and vanilla to dry ingredients and mix until well combined.
  5. Add milk mixture and beat until smooth.
  6. Spoon batter into prepared muffin tins. This recipe makes 12 regular sized muffins or 7 large muffins…. I know, what and odd number!
  7. Bake for 25 to 30 minutes or until toothpick comes out clean. Let cool on a wire rack, BUT… If you can, eat one while it is still warm… you can thank me later.

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Happy Baking!

Salted Triple Chocolate Cookies

These cookies are the reason I go to the gym 6 days a week and torture myself! They are absolutely amazing. The flavors are layered and exciting and the salt finish adds an element of surprise that the common chocolate chip cookie lacks. I wanted to make the chocolate chip cookie my own, so I threw in white chips, semi-sweet chips and dark 60% cocoa chips and a teaspoon and a half of coarse sea salt. It might have been a pure moment of baking insanity, but it worked better than I could have hoped. I originally made these cookies with milk chocolate chips instead of semi-sweet, and they weren’t as good. I don’t really care for milk chocolate, so my solution was to omit it! I also prefer to use a higher quality of chocolate, just like my eggs, flour, sugar etc., So I prefer to work with Ghirardelli Chocolate chips for this kind of thing.

If you only make one more cookie in your life, let it be this one. I don’t mean to grease my own baking sheet, but this is a brilliant cookie!

So, you will need…

  • 1 1/4 C. All-Purpose Flour
  • 1 tsp. Baking Soda
  • 1 1/2 tsp. Coarse Sea Salt
  • 1/2 C. Unsalted Butter at room temperature, NOT MELTED
  • 1/2 C. Packed Dark Brown Sugar
  • 6 Tbsp White Sugar
  • 1 large Egg
  • 2 tsp Vanilla
  • 1/2 C. White Chocolate Chips
  • 1/2 C. Semi-Sweet Chocolate Chips
  • 1/2 C. Dark Chocolate Chips 60% cocoa (Ghirardelli chips for all three)

Here was my process…

Preheat oven to 350 degrees F and place the rack in the middle of the oven. Next  line 2 baking sheets with baking paper (parchment).

In a bowl, SIFT together flour and baking soda.

In a large bowl combine brown sugar, butter and white sugar. Beat until smooth. (I often opt to mix by hand, but feel free to use a mixer). Add the egg and vanilla and beat until well blended.

Slowly incorporate the dry ingredients until everything is nice and mixed in. Then add all chocolate chips and salt. Mix until you feel they are well stirred in!

Spoon the dough on the prepared baking sheets and make sure there is 2 inches between each cookie. I fit about 8 on each baking sheet.  Bake the cookies for 10-13 minutes, 1 sheet at a time,  until the bottoms and edges have a lovely light golden brown color to them.

That is that. Easy, life altering cookies. YOU ARE WELCOME!!!!! 😉

Happy Baking!

Oatmeal Drop Cookies w/ Ghirardelli Chips or Raisins

For the past two days I was attempting a juice cleanse, and it was pretty miserable. After 2 days I packed it in and really wanted to bake something delicious without being terribly unhealthy. My little reward for trying!  Alas, I turned to the ever faithful and tasty oatmeal cookie! (I like to drop them instead of flatten them to keep the oaty texture. I like the way they look and taste so much better.) I mean, I couldn’t go right for the Sinful Brownies after trying to be on a healthy cleanse… could I?

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So, what you will need…

  • 4 1/2 C. Rolled Oats
  • 3/4 C. of Butter
  • 1 1/3 C. Brown Sugar
  • 1 Egg
  • 5 Tbs Water
  • 1 Tbs Vanilla
  • 1 C. all-purpose Flour
  • 1 tsp Salt
  • 1/2 tsp of Baking Soda
  • 1 C. Chocolate Chips or Raisins, or both!

Here was my process…

First I preheated the oven to 350 degrees and greased two cookie sheets.

Next I blended the butter and sugar until it was light and fluffy. I beat in the egg, water and vanilla until the mixture was smooth. In a separate bowl I mixed the Oats, flour (sifted), salt and baking soda. Then I slowly added the dry mixture to the creamed mixture, and mixed until all the ingredients were thoroughly combined.I took half of the dough and put semisweet Ghirardelli 60% Cocoa chocolate chips in it, and the other half I added raisins.

Then I dropped spoon fulls of dough onto greased cookie sheets and let back for 18-20 minutes.

These are really tasty cookies and you don’t really feel  guilty eating them. They are still a cookie, but they have a healthier attitude about them!

Happy Baking!