Archive

Tag Archives: chocolate

I originally created this recipe as a freelance project for a yogurt company. I first tested the cookie without yogurt to make sure the rest of the ingredients were sound. The result (below) was a chewy, sweet, heavily spiced cookie that is perfect for the holidays (I know, I know–I’m way late! Make them next year…).

1 ½ cups all-purpose flour
¼ cup cocoa powder
1 ¼ tsp baking soda
½ tsp salt
1 Tbsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
½ cup (1 stick) butter, at room temperature
½ cup sugar, plus more for rolling
½ cup brown sugar
¼ cup molasses
1 large egg
1 tsp vanilla extract

Preparation
Preheat oven to 375* F.

In a medium bowl, whisk flour, cocoa powder, baking soda, salt, ginger, cinnamon, and cloves; set aside.

With a hand mixer or in a stand mixer, cream the butter and sugars until fluffy smooth, about 2-3 minutes. Add molasses, egg, and vanilla extract and mix until incorporated. Add the flour mixture in batches and mix until just combined.

Using a tablespoon, form cookies and roll each cookie in sugar. Place on a parchment paper-lined baking sheet and press each cookie with your fingers to flatten slightly.

Bake for 8-10 minutes, or longer for a crispier cookie.

Advertisements

Here’s a spin on these Pumpkin Chocolate Cranberry Muffins, sans cranberries. I doubled the recipe and froze half to send to my brother, who is serving in Afghanistan in the USAF; the other half I froze and will send with my boyfriend, who will be away in DC for a month of lectures.

I used whole wheat pastry flour, which will boost the fiber and nutrient content, but still yield a tender crumb. I also used less honey than the previous recipe. Note: I didn’t have buttermilk, so I combined skim milk with 1 Tbsp of white vinegar.

1 1/2 cups whole wheat pastry flour
1 tsp baking soda
2 tsp pumpkin pie spice
1/4 tsp salt
1/3 cup honey
1 cup canned pumpkin puree
1/2 cup low-fat buttermilk
2 Tbsp canola oil
1/2 tsp vanilla extract
1 large egg
1 cup semi-sweet chocolate chips

1. Preheat oven to 375 degrees F.
2. In a medium bowl, combine the flours, baking soda, spice, and salt and whisk.
3. In a small bowl, combine honey, pumpkin puree, buttermilk, oil, vanilla and egg and whisk.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Stir in the chocolate chips.
6. Divide the batter evenly among muffin cups (standard 12).
6. Bake for 14-17 minutes, rotating halfway, until a cake tester or toothpick comes out clean when inserted.

Notes: Unfortunately, the sides and bottoms got too brown. Next time: reduce heat to 350 F. Also, increase honey back to 1/2 cup. Though I don’t want an overly sweet muffin (nice excuse to have it for breakfast), I feel like it needed a boost. Maybe not. Needs more work!