DoughSeeDough

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Tag Archives: chocolate


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Chocolate Freckles

chocolate freckles

Chocolate Freckles
yield varies depending on cookie cutter size

1 stick of unsalted butter, softened
3/4 cup brown sugar
1 egg
1 3/4 cups all purpose flour
1/3 teaspoon baking powder
1/4 cup cocoa powder
7 ounces dark chocolate, melted
Nonpareil sprinkles

  1. Sift the flour, cocoa powder, and baking powder together into a medium-sized bowl.
  2. Beat the butter, sugar and egg in a bowl with an electric mixer until combined. Stir in the sifted dry ingredients, one half at a time.
  3. Knead the dough on a floured surface until smooth – it shouldn’t take very long. Roll the dough between two sheets of parchment paper until 1/4 inch thick. Cover and refrigerate for 30 minutes.
  4. Preheat the oven to 350°F. Line baking sheets with parchment paper.
  5. Using a round cookie cutter (I used a 1 1/2 inch biscuit cutter), cut out as many cookies as you can. Take the leftovers from each round of cutting and knead, roll, and refrigerate to get more cookies. Do this until you can’t possibly get any more cookies!
  6. Bake for about 11 minutes and then cool on a wire rack.
  7. Melt the dark chocolate in the microwave. Microwave in 15 second bursts, stirring after each time until the chocolate is melted.
  8. Spread the chocolate over the cookies and sprinkle the nonpareils on top!


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Peanut Butter Blossoms

These cookies are great because the ingredients are common and couldn’t be easier to find. Chances are, you already have them in your kitchen!

peanut butter blossoms

Peanut Butter Blossoms
yields 4 dozen cookies

1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Extra granulated sugar
48 Hershey’s Kisses (milk chocolate), unwrapped

  1. Preheat the oven to 375°F
  2. Mix the shortening and peanut butter in a large bowl with an electric mixer until blended.
  3. Add 1/3 cup granulated sugar and brown sugar and beat until light and fluffy.
  4. Add the egg, milk and vanilla and mix will.
  5. Gradually stir in the flour, baking soda and salt to the peanut butter mixture.
  6. Shape the dough into 1 inch balls. Roll them in granulated sugar and place them 2 inches apart on an ungreased cookie sheet.
  7. Bake for about 9 minutes or until lightly browned. Once out of the oven, immediately press a chocolate into the center of the cookie. The cookie will crack on the edges.
  8. Allow cookies to cool on a wire rack.


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Deep Chocolate Brownies

I stumbled across this recipe for these decadent looking brownies. Making these was added on to my long to-do list. When I finally got a chance to bake, the only grocery store I have within walking distance was out of bittersweet chocolate. However, I discovered about 2 weeks later that Trader Joe’s has bittersweet chocolate for pretty dang cheap.

A few minor additions and a couple hours later, out of the oven came the best brownies I have ever had.

deep chocolate brownies

Deep Chocolate Brownies
adapted from epicurious.com

2 sticks unsalted butter
8 oz bittersweet chocolate
2 cups sugar
1 tsp vanilla extract
5 large eggs
2/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp salt
8 oz bittersweet chocolate, chopped
1 cup chopped nuts – I used pecans

  1. Preheat the oven to 350.
  2. Butter and dust a 13 x 9 in baking pan with cocoa powder.
  3. Melt butter and chocolate in a 3 qt. heavy saucepan over low heat, whisking, until smooth. Remove from heat and let cool to lukewarm. Whisk in the sugar and vanilla. Whisk in eggs one at a time until the mixture is glossy and smooth.
  4. Whisk together flour, cocoa powder and salt and then whisk into chocolate mixture until combined. Fold the chopped chocolate and nuts in.
  5. Spread into the prepared pan and bake until a toothpick inserted into the center comes out with gooey crumbs, about 30 minutes.
  6. Cool completely and store for 24 hours before slicing.

I know that the last step is hard because these brownies look (and smell) amazing. But, trust me – the longer they sit, the better they taste!


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Chocolate Chunk Cookies

I’m not a huge fan of chocolate, but everyone else in the world seems to be. So, here’s my gift to the rest of the world.

chocolate chunk cookie dough

Chocolate Chunk Cookies
makes 30 cookies

8 ounces semisweet chocolate, roughly chopped
4 tablespoons of butter
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt (omit if using salted butter)
2 eggs
3/4 cup brown sugar
1 teaspoon vanilla
12 ounces semisweet chocolate chunks (I used Baker’s)
1/2 cup walnuts, optional

chocolate chunk cookies

  1. Preheat the oven to 350 F.
  2. Melt the 8 ounces of roughly chopped chocolate with the 4 tablespoons of butter in the microwave. Be careful not to burn it. I did about 5 intervals of 20 seconds.
  3. In a mixing bowl, combine eggs, brown sugar and vanilla. Mix on high for about 5 minutes. The mixture should be thick and glossy.
  4. Mix in the melted chocolate and butter mixture. Add the flour, baking powder, and salt. Mix until just blended. Stir in the 12 ounces of chocolate chunks and walnuts. Let the mixture sit for about ten minutes.
  5. Use a cookie scoop (about 1.5″ in diameter) to scoop the dough onto buttered baking sheets about 3 inches apart. I put 9 cookies onto each sheet just to be safe.
  6. Bake for 13 minutes. Do not overbake!! You don’t want the middle of the cookie to harden.
  7. Let the cookies cool on the sheet for 10 minutes and then place onto a cooling rack.