Decadent Chocolate Cake

Decadent Chocolate Cake anyone? How about with some ridiculously rich and creamy Chocolate Fudge Frosting?!

Yeah… THAT is what I thought!

First of all, I am constantly trying to master the moist chocolate cake. It seems so simple, and we all know it is delicious. But how do we do it? How do we create this Great White Buffalo of cakes? I am here to save you all from dry, yet sometimes tasty, chocolate cakes. I have found a combination of ingredients that finally, after years, has given me what I want…. and need! 😉

Topped with my Chocolate Fudge Frosting, this cake is to die for. I honestly meant to share it with my friend Jessica, and with the people I clean for…. but honestly…. I felt like that guy in the Hobbit who finds that ring…. (clearly not my realm). I was Bilbo and the cake was the Ring. Let it be known, I do like to share…. but every so often a gem is born in this old kitchen of mine, and I get all Queen of the Castle-ish. I can’t help it, blame my mother.

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So, here is what you will need…

Chocolate Cake

  • 2 C. All Purpose Flour
  • 2 C. Granulated Sugar
  • 3/4 C. + 2 Tbsp. Dark Cocoa, it is so important to use good quality cocoa for this recipe
  • 2 tsp. baking Powder
  • 1 1/2 tsp. Baking Soda
  • 1 tsp. Salt
  • 1 C. Milk, I like using Whole Milk for this one
  • 1/2 C. Vegetable Oil
  • 2 Eggs
  • 1 Tbsp. Vanilla Extract
  • 1 C. Boiling Water

Chocolate Fudge Frosting

  • 1 1/3 C. Heavy Cream
  • 1 1/2 C. Sugar
  • 1 stick butter (4 oz) + 2 Tbsp
  • 6 oz. German Bakers chocolate, again good quality
  • 2 tsp. Vanilla Extract
  • a pinch or two of Salt

Here was my process…

Cake

  1. Preheat oven to 350 degrees F and prepare a 9×13″ pan, or two 9″ round pans by greasing and dusting with flour.
  2. In the bowl of your stand up mixer combine flour, sugar, cocoa, baking powder, baking soda and salt. Mix on low for about 30 seconds just until combined.
  3. Add milk, vegetable oil, eggs and vanilla. Mix on medium speed until batter is smooth.
  4. Once batter is smooth, reduce mixing speed to low and slowly, and might I add very carefully, pour boiling water into batter.
  5. Beat on high-speed for about a minute. The batter will be very thin, but be patient and let it do its magic!
  6. Pour cake batter into prepared baking pan(s).
  7. Bake at 350 degrees F for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool completely before frosting.

Frosting

  1. In a medium saucepan bring the cream and sugar to a boil over medium heat.
  2. Reduce heat to low to bring the mixture to a steady simmer for 6 minutes. Stir occasionally.
  3. In a separate bowl break the chocolate into pieces and add the butter, vanilla and salt.
  4. In a large bowl prepare an ice bath to place the medium bowl into.
  5. Pour cream mixture over chocolate mixture, let stand until butter and chocolate have melted, again stirring occasionally.
  6. Place chocolate mixture bowl into ice bath. ( Still in the bowl of course!!!!) Using a hand-held electric mixture beat the frosting until it becomes thick, glossy and smooth. This should take about 4 – 5 minutes.
  7. Use immediately.

This cake is a real mind blower… and I can’t encourage you enough to make this for any occasion…. literally, any occasion. That means PMS, Monday, a Doctors appointment, a birthday, Tuesday…. you name it. Talk about versatile.

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Happy Baking!

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Marshmallows

Welcome to the New Year! I am very busy these days cleaning my little heart out, and I so rarely get to get back to my kitchen and do what I do best….. create wonderful treats! The adorable five-year old in my home simply adores fluffy Marshmallows…. unfortunately his palate isn’t quite as refined as I had hoped… but again, he is five! He was not a fan, but every other child and adult loved these delicious, fluffy, homemade wonderful Marshmallows. So, one child dislikes but so many others loved!

These Marshmallows are so ridiculously easy to make. This is about the fourth experiment with marshmallow madness and I am very pleased with the results. Plus the cleanup was pretty minimal considering the task! These are an oldie but a goody!

These toast just like your typical store-bought ones, only they toast a little quicker. I of course had to “toast – test” on my stove top, but it was so worth it. I can’t help but be delighted by the results. I added a few egg whites to my mixture to add a little more fluffiness and to avoid a dense, taffy-like chew. They were the perfect texture and very tasty.

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And, as you can see from my “toast-test” these amazingly rough cut treats toast and melt just like those jet puffed store-bought Marshmallows, only they taste one hundred times better. I had to use a fork, no judging!

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Please forgive the terrible photography, I can only good at so many things! As you can see from the photos above, they toast and they come apart blissfully like we love our toasted treats to do! They smoosh like a campfire charm and bounce off of one another as I packaged them for dear friends. They keep in an airtight container for a week, but I had some a few days past and they were still very yummy!

*yields roughly 96 rough cut 1×1 inch Marshmallows

So, here is what you will need…

  • 2 TBSP plus 2 1/2 tsp. Gelatin
  • 1 C. Ice Water
  • 2 C. Granulated Sugar
  • 1/2 C. Light Corn Syrup
  • 1/4 tsp. Salt
  • 2 Egg Whites, the larger the better
  • 1 TBSP Vanilla Extract, or 1/2 of a scraped Vanilla Bean
  • Powdered Sugar, sifted,  amount may vary so just keep it on hand

Here was my process…

  1. Oil and coat with powdered sugar, a 9 x 13 x 2 inch baking pan. make sure to get the sides too!
  2. In the large bowl of your fabulous standup electric mixer, pour Gelatin over 1/2 C. of Ice Water and let stand until softened.
  3. In a heavy bottomed large pot, combine Granulated Sugar, Corn Syrup, Salt and 1/2 C. Ice Water over low heat. Stir with a wooden spoon until sugar has dissolved. Once sugar has dissolved bring mixture to a boil. Using a candy thermometer and not stirring bring the mixture to 240 degrees F. This should take 11 to 13 minutes. Remove mixture from heat and pour over gelatin mixture. Stir until gelatin is dissolved.
  4. Beat on high-speed until mixture is white, fluffy and nearly tripled in size. This should take 6 or 7 minutes in a standing mixer.
  5. In a medium-sized bowl beat egg whites and vanilla until they hold stiff peaks. Add to fluffy mixture and beat until just combined.
  6. Pour mixture into prepared baking pan, and give yourself a break if you can’t get it all out of the mixing bowl, it is sticky!
  7. Sift powdered sugar over the top of the mixture in the baking pan. Make sure to completely cover the top. Any excess will fall off when you are done.
  8. Let chill uncovered in refrigerator for at least 5 hours and up to one day.
  9. Take a thin knife and separate the edges from the sheet of Marshmallow. Turn the pan over onto a baking sheet covered in parchment and using your fingertips, gently loosen the edges and gently ease the Marshmallow out onto the prepared baking sheet. Once the sheet is free, roughly cut 1 inch squares and promptly roll each Marshmallow in powdered sugar to completely coat.  Brush each Marshmallow gently to remove any extra sugar. Toss in a bowl and watch them bounce off of each other.
  10. Promptly enjoy!

These marshmallows re great as a sweet treat, smooshed in a S’more or in some fancy hot cocoa… its up to you! I promise you won’t be disappointed no matter how you choose to enjoy them!

Happy Baking and Candy Making!

Dusted Pumpkin Cake Doughnuts

Hello! It has been far too long and I miss this greatly! I have not given up baking at all. SO….many life changes since I left, I am now living on beautiful Bainbridge Island in Washington, I have fallen deeply in love with my best friend and we are living a very happy life. It is about time! September in Washington is a little on the cool side and my favorite season, the Holliday Season, is upon us yet again! I have so many ideas and so much time to perfect them! Today, I present you with Pumpkin Cake Doughnuts! Baked not fried, and so delicious! Even kids like them… well the food adventurous ones at least.

This doughnut is as moist as a cake and the cinnamon sugar-coating makes for the perfect combination of textures! The actual doughnut is moist without being dense, and let me tell you, eighteen doughnuts seem to vanish quite quickly around here. I’m not sure if it is my guy or the five-year old, haha, lets just blame them. 😉 What can I say, they are hard not to eat!

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Here is what you will need…

Doughnuts

  • 1/2 C. Vegetable Oil
  • 3 large Eggs
  • 1 1/2 C. Pumpkin Puree, I like to roast my own pumpkin…. but feel free to use canned pumpkin!
  • 1 1/2 C. Granulated Sugar
  • 1 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 1 1/2 tsp. Salt
  • 1 1/2 tsp. Baking Powder
  • 2 C. All Purpose flour + 1 Tbsp…. tricky I know!


Coating
1/2 C. Sugar
2 tsp. Cinnamon

Here was my process…

    1. Preheat oven to 350 degrees F and grease doughnut pan.
    2. Take a large mixing bowl with the pumpkin puree and beat eggs in one at a time until smooth. You know how I love my wooden spoons, so for this recipe I used none other than my trusty wooden spoon!
    3. Then add sugar, salt, cinnamon and nutmeg until everything is incorporated.
    4. In a separate bowl sift flour and once sifted add baking powder. ( *Make sure to add 1 Tbsp. of Flour to the 2 C.)
    5. Slowly combine the dry ingredients with the pumpkin mixture and mix until sooth, it really shouldn’t take that long.
    6. Once combined, spoon (with a regular kitchen spoon) batter into prepared doughnut pan.
    7. Bake for 15 minutes, let cool slightly on a cooling rack before coating.
    8. Once doughnuts have cooled take each doughnut and dip face down into sugar and cinnamon. It is best to place a cookie sheet under the cooling rack to catch the excess coating that falls from the doughnuts. If it is humid this might be difficult!

 

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Enjoy with friends at the park, or at home with the family…. or sneak them with your afternoon coffee for a little extra pick-me-up!

Happy Baking!

Double Chocolate Coconut Cookies

I love coconut, but I am not a fan of chunks of it in my cookies! I love the tropical flavor and the how much fun it is to break one open. I also love Chocolate Chip cookies but you can only blog about the simple, yet delightful cookie so many times.

I was wandering through a little co-op type place in Randolph, Vermont when I found the solution to my cookie problem. Coconut Sugar?! As skeptical as I was, I bought it. I let it sit around for a week or so before I said, “What is the worst that can happen?” Fully knowing the answer I proceeded anyway. I mean, how terrible could it really be?

The cookies were amazing! The Coconut Sugar has the same effect as a brown sugar, and my cookies were buttery, crispy and chewy in the right places and an overall fantastic surprise.

So, you will need…

  • 1 1/4 C. All Purpose Flour
  • 1 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1/2 C. Butter, softened
  • 1/2 C. Coconut Sugar
  • 6 Tbsp. Granulated Sugar
  • 1 Large Egg White
  • 1 tsp. Vanilla Extract
  • 1/2 C. White Chocolate Chips, for the best flavor look for the white Chips that contain Cocoa Butter 😉
  • 1/2 C. Dark Chocolate Chips

Here was my process…

  1. Preheat the oven to 350 degrees F and line two baking sheets with parchment.
  2. In a medium bowl sift together the flour, baking soda and salt. Set aside.
  3. In a large bowl combine butter, coconut sugar, and granulated sugar. Beat with a wooden spoon until smooth. Feel free to use your mixer.
  4. Add the egg white and vanilla. Beat until well combined.
  5. Slowly add the dry ingredients in increments of your choosing until everything is well mixed.
  6. Stir in the chocolate chips.
  7. Drop spoonfuls of dough on to prepared baking sheets allowing 2 or so inches between each cookie for expansion.
  8. Bake cookies, one sheet at a time, at 350 degrees F for 10-13 minutes. Tops should be a rich golden brown, and somewhat firm to the touch.
  9. Let stand for around 5 minutes, then remove to cooling rack.
  10. Enjoy!

This is just a slight variation in ingredients, but a rather large variation in taste. served warm with a little  Talenti ‘Sea Salt Caramel’ Gelato or maybe a nice glass of Cupcake ‘Angel Food’ wine, or a classic glass of cold milk… no matter what, you will not be disappointed.

Happy Baking!

Vanilla Bean Marshmallow Squares

As “mature adults” we try to enjoy the finer treats offered. You give up the ring dings and the store-bought doughnuts for Creme Brulee and Passion Fruit tarts. You trade up, as you always should! But there are classics we all love, that can use a little fine tuning from time to time. Who knew that adding a teaspoon of finely ground vanilla bean could turn the ever tempting and delicious rice crispy treat into a gourmet treat worth its calories.

So, you will need…

  • 6 C. Rice Krispies Cereal
  • 1 Bag Marshmallows
  • 1/4 C. Butter
  • 1 tsp. Vanilla Bean, finely ground

Here was my process…

  1. Lightly butter a deep baking sheet or square cake pan.
  2. Combine Butter and Vanilla Bean in large pot over medium heat, let butter melt.
  3. Add marshmallows and stir constantly until completely melted.
  4. Remove from heat.
  5. Immediately Add Rice Krispy cereal and stir until well combined.
  6. Press mixture into prepared pan and let cool.

These treats are so easy to make, and the extra special kick of the Vanilla Bean brings this vintage recipe into the brave and exciting new culinary world. This sophisticated Marshmallow Square has a place in every home at any time. That is the beauty of classics, you don’t have to save them for a rainy day. 😉

Happy Baking!

Cupcakes S’more!

It is really starting to feel like summer, and what I love to do in the summer is go camping, eat hotdogs on a stick and eat s’mores! I usually stock up on cute bandanas to keep my hair up and Hershey’s chocolate bars (because the old-fashioned way is usually better).  😉 What is a s’more without Hershey’s chocolate?! Who are these people trying to kid with their ganache and fancy chocolate lingo?! I love those things too, but there is a time and a place for these things! Keep it simple and classy!

For these cupcakes I wanted to stay true to the classic s’more. I used Honey Made Graham Crackers, Hershey’s chocolate and marshmallows! The cupcake is actually made with graham crumbs, about 3/4 graham and 1/4 flour, and it is really, really good!

So, you will need…

*makes 24 cupcakes s’more!

  • 1/2 C. Cake Flour
  • 1 1/2 C. Graham Cracker crumbs
  • 1/4 tsp Salt
  • 2 tsp Baking Powder
  • 3 Eggs, separated
  • 8 Tbsp Unsalted Butter, softened
  • 1 C. granulated Sugar
  • 1 tsp Vanilla
  • 1 C. Milk, whole milk is the best for this recipe
  • 1 bag Marshmallows
  • 4 Hershey’s Chocolate Bars, regular size

Here was my process…

  1. Preheat oven to 350 degrees F and line two muffin pans with parchment liners.
  2. In a medium bowl combine cake flour, graham cracker crumbs, baking powder and salt. Set aside.
  3. In another bowl beat EGG WHITES until soft peaks form. Set aside.
  4. In a large bowl cream together sugar and butter until light and fluffy.
  5. Add EGG YOLKS and vanilla to butter mixture, and beat on low speed until everything is well incorporated.
  6. Slowly mix in the dry ingredients and the milk. Beat until well combined.
  7. BEAT in the egg whites, do not fold them in, this helps keep the cupcakes from drying out and being too dense.
  8. Spoon batter into prepared pans, about 2/3 full.
  9. Bake at 350 degrees F for 15-17 minutes.
  10. At 12 minutes, pull out cupcakes and stick a piece of Hershey’s chocolate into the center, return to oven and let bake another 3-5 minutes.
  11. Remove from the oven and let cool.
  12. Once room temperature, take marshmallows and place them on top of the cupcakes. Return to oven and let the marshmallows brown, like they would at a campfire!
  13. Remove from oven, place another piece of chocolate into the top of the marshmallow allowing them to melt like it would on a real S’more.

These are AWESOME!

Happy Baking!

Vanilla Bean Cream Puffs (Choux Pastry)

Who doesn’t love a good Cream Puff?! For years I have wanted to make these but again, I thought it was going to be wicked hard. Turns out it is actually really easy. The Choux Pastry was the part that seemed daunting, but I found a few great recipes, and just made a dough using parts of the recipes I found. Trial and error! The first batch fell, but the second and third turned out beautifully. I found that the key to these beautiful puffs was milk! I prefer the texture and taste of the puffs much better than other recipes that don’t call for milk. They also didn’t brown as quickly. Success!

For the cream filling I made a Vanilla Bean whipped cream. It added the perfect amount of flavor to this light and airy delight.These are fun, and easy and you probably deserve to have them right now. I think these are the new bonbons! I would much rather sit around in my unmentionables eating these cream puffs than a box of bonbons. Bonbons are so 1994, in a bad way. Cream puffs are a lovely marriage of light and air pastry perfection and sexy whipped cream, with a dash of ladylike elegance that only the ground vanilla bean can offer. Cream puffs are the new sexy. 😉

So, you will need…

*Makes 30-35 puffs

  • 1/2 C. Whole Milk
  • 1/2 C. Water
  • 6 Tbsp Unsalted Butter
  • 1/4 tsp Salt
  • 1 C. All-Purpose Flour, always unbleached
  • 4 Eggs, room temperature

Vanilla Bean Whipped Cream

  • 1 C. Heavy Cream
  • 2 Tbsp Confectioners Sugar
  • 1 tsp Vanilla
  • 1/4 tsp Ground Vanilla Bean

Here was my process…

  1. In a medium saucepan bring the milk, water, butter and salt to a boil.
  2. Once butter is completely melted, remove from heat.
  3. Add flour all at once and stir quickly using a beautiful wooden spoon until blended.
  4. Return the pan to heat and stir rapidly until the dough pulls away from the sides of the sauce pan and forms a ball.
  5. Remove from heat and let cool to 140 degrees, about 4-5 minutes.
  6. In a smaller bowl whisk 1 egg, and add it to the cooled dough. (the dough will separate and get shiny after you add each egg, but keep stirring and it turns back into a nice smooth batter). Stir until blended.
  7. Add the remaining eggs, whisking them one at a time, and adding them one at a time. Stirring each until well incorporated.
  8. Let the dough cool for another 10 minutes or so before putting it in your piping (pastry) bag.
  9. Once cooled, fill your piping bag, and for each puff pipe out 1Tbsp of dough (some will call it paste), about 2 inches apart to allow for spreading.
  10. Bake puffs, one sheet at a time, at 425 degrees F for 15 minutes. Then reduce heat to 375 degrees F and bake for an additional 10-15 minutes until golden brown in color.
  11. Remove the puffs from the oven and immediately poke the sides with a toothpick to let the steam escape. Don’t worry, they will not collapse on you!
  12. Return the tray to the oven, turn the oven off ( leaving the door open) and allow the puffs to dry out for 10-15 minutes.
  13. Let cool completely before filling!

For the whipped cream simply combine the heavy cream, confectioners sugar, vanilla and ground vanilla bean in a bowl and beat on medium-high with hand mixer, or stand up mixer until medium peaks form.

Once the puffs are cool, fill your pastry bag with the whipped cream, and gently insert the tip of the bag into the puff and pipe it full of cream. You will feel the puffs get full, and when you see the cream start to show, you know the puff is full!

These are super fun to make and they are also great for any occasion. A wedding, baby shower, birthday, dessert party, pajama party… literally anytime is a good time for a cream puff!

Happy Baking!

Shortbread Sandwich Cookies w/ “Fancy” Chocolate Frosting

Shortbread is a very versatile cookie. You start with your basic dough and you can literally add anything edible to it. I’m not so sure how some ingredients would taste, but hey… we live in a world full of possibilities now don’t we?! My friend leaves for 42 days in 4 days so I was trying to make him something from his request list. He wanted shortbread cookies with chocolate “on top”. To me that meant sandwich cookies… haha, I heard what I wanted, leave me alone! 😉

So, I decided to just keep the lovely shortbread simple. Butter is all that I needed to get the flavor I wanted, but a nice chocolate to be sandwiched was in order. I wanted something not too sweet, but sweet enough. I tried a few different combinations of chocolate to powdered sugar to cream, and I found the best one for this cookie. I love sandwich cookies!!!!!!!

So, you will need…

*Makes 30 cookies

  • 1 C. Salted Butter, softened (Adds to the flavor)
  • 2 C. All-Purpose Flour
  • 1/2 C. Powdered Sugar
  • 1/2 tsp. Salt
  • 1 tsp Vanilla

Frosting

  • 1/2 C. Powdered Sugar
  • 1/2 C. Unsweetened Cocoa Powder
  • 1/4 C. Heavy Cream
  • 1 Tbsp Vanilla
  • add milk if you need a thinner icing/frosting

 

Here was my process…

  1. Preheat oven to 350 degrees F and prepare 2 baking sheets, can line with Parchment Paper, but it isn’t necessary
  2. In a small bowl whisk together flour and salt, set aside.
  3. In a medium sized bowl, cream butter using mixer of your choice, and mix until light and fluffy. About 1 minute.
  4. Add powdered sugar and vanilla, beat until smooth. About 2 minutes.
  5. Stir in the flour mixture until everything is well combined.
  6. Take dough and flatten it into a disk on a piece of plastic wrap. Wrap it up.
  7. Refrigerate for 1 hour.
  8. Unwrap the dough and roll it out onto a slightly floured surface. Rolling the dough to be about 1/4 inch thick.
  9. Using a circular floured cookie cutter, (you can get crazy and use whatever cutter you fancy!!!!), cut out as many cookies as you can.
  10. Place cookies on the cookie sheet then put into icebox (fridge) for 10 minutes. This allows the cookies to maintain their shape during baking.
  11. Bake at 350 degrees F for 8-10 minutes.
  12. Let cool completely before frosting and making the glorious sandwiches!

While the cookies are cooling you can prepare your frosting. Take the powdered sugar, cocoa, vanilla and cream and mix it all together at the same time until you have a smooth consistency. If you need to make the frosting thinner, or it isn’t wet enough add a tsp of milk at a time until you are happy with it!

These cookies might sound boring to you, but they appeal to my 1950’s inner housewife in an undeniable way! Make a batch, wear an apron, drink a martini in the middle of the day, enjoy a shortbread cookie sandwich. 😉

Happy Baking!

 

 

 

 

Vanilla Bean Cupcakes

So, I was asked to make cupcakes for a birthday party, and I was very excited to have my first professional assignment.  I wanted to make something that everyone could enjoy, and vanilla seems like the one thing most people can all agree on. There are certainly some out there who don’t like vanilla, but they don’t have to eat my cupcakes now do they! 😉

This is a delicate cupcake that is perfect for any occasion. Paired with a simple icing made of confectioners sugar, milk and cream cheese… it is really just a delightfully simple cupcake.

So, you will need…

*Makes 16 cupcakes

  • 1 C. Granulated Sugar
  • 2 tbsp Vanilla Bean, ground
  • 1 3/4 C. Cake flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/4 C. Butter, softened
  • 2 eggs, whisked
  • 1/3 C. Sour Cream
  • 1/4 C. Canola Oil
  • 2/3 C. Milk
  • 1 tbsp Vanilla, clear

Frosting

  • 2 C. powdered Sugar
  • 1/4 C.  Milk, more if needed
  • 1/4 C. Cream Cheese

Mix all together using a hand blender. Add more milk if needed.

Here was my process…

  1. Preheat oven to 350 degrees F and prepare cupcake pans.
  2. In a  small bowl combine the vanilla bean and sugar, let sit for a while to allow the flavor of the vanilla bean to infuse the sugar.
  3. In a medium bowl mix cake flour, baking soda, baking powder and salt.
  4. Add the vanilla bean sugar to the flour mixture until well combined. You should be able to smell the delicious vanilla!
  5. Add butter and mix until crumbles form.
  6. In a small bowl whisk eggs. Then add sour cream, canola oil and vanilla, mix until smooth.
  7. Add egg mixture to flour mixture until combined.
  8. Slowly add milk until well mixed.
  9. Fill prepared cupcake pans so that each cavity is half full. Believe me they will rise!
  10. Bake at 350 degrees F for 15 -17 minutes. Tops will not turn golden brown, so don’t over bake my little bakers!
  11. Cool completely before icing.

So that is all, these are very tasty and great for any occasion.Remember, the tops should be a lovely white gold color, not any darker!

Happy Baking!

 

Chili Chocolate Chunk Cookies

I was in possession of a beautiful bar of dark chili chocolate, and I wanted to make some cookies… so…. I combined the two! Instead of using chocolate chips I simply cut the chocolate bar into chunks and tossed it in my dough when the time was right. I tasted the chocolate and fell in love with the way the chili crept up on me. It is subtle and smooth, the perfect amount of chili! Lindt really mastered this one!

I wasn’t too sure if these cookies would be any good so I made a small batch to test out. These cookies definitely go better with a nice red wine than with the traditional milk, but throw a little ice cream between a few cookies and you are in for a treat!

If you just have chocolate chips you can use a 1/4 tsp of chili powder instead!

So, you will need…

  • 1 1/4 C. All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 C. Unsalted Butter, room temperature
  • 1/2 C. Packed Brown Sugar
  • 1/4 C. Granulated Sugar
  • 1 Egg, beaten
  • 1 tsp Vanilla
  • 1 C. Chopped Chili Chocolate

Here was my process…

  1. Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
  2. In a medium bowl, SIFT together flour, baking powder and salt. Set aside.
  3. In a large bowl combine butter, brown sugar, granulated sugar and beat with your trusty wooden spoon until smooth.
  4. Add beaten egg and vanilla, beat until well combined.
  5. Slowly incorporate dry ingredients until everything is mixed entirely.
  6. Fold in chili chocolate chunks.
  7. Drop 1 inch balls of dough, 2 inches apart onto prepared baking sheet.
  8. Bake for 10-12 minutes.
  9. Sprinkle with coarse sea salt at when they are fresh out of the oven.

If you are up for something different I say give these a try. They aren’t the everyday cookie which makes them that much more fun!

Happy Baking!