Holiday Gift Ideas: Chocolate-Chocolate Chip Cookies

I’m busy baking for my annual gift boxes. These won’t be in them, because I”m working on two new cookie recipes I’ve never tried my hand at before. More on that later…

Chocolate Chocolate Cookie

These are pretty and very tasty.  They’re easy and just a touch above regular chocolate chip cookies.

Chocolate-Chocolate Chip Cookies

  • 1 cup + 2 tbsp butter
  • 1 cup dark brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • dash of salt
  • 1 tsp baking soda
  • 2 cups flour
  • 1/3 cup unsweetened cocoa
  • 2 cups semi-sweet chocolate chips
  • 1 cup nuts (walnuts, hazelnuts, almonds or peanuts), chopped

mixing bowl and cookie sheet

Preheat oven to 350 degrees

Cream together butter and sugars.  Add eggs and vanilla, mixing well.  Sift together salt, soda, flour and cocoa, then add to butter mixture, blending well.  Add nuts and chocolate chips.  Spoon onto cookie sheet and bake at 350 degrees for 10-12 minutes.  Cool on cooling rack.

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Originally posted Nov 2011

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Thursday Recipe Exchange: Chocolate-Walnut Flourless Cookies

nom nom nom

First off, I am still in denial that Thanksgiving is next week. I’ve done a test turkey and JeffreyW has done a test duck. I may use his orange glaze recipe for my next turkey, which I’ll stuff with sliced oranges and spices. And that reminds me, there will be no recipe exchange next Thursday. I did make some excellent turkey soup from my test turkey leftovers, I’ll try and post that recipe sometime next week so you’ll have it if you’re looking for something to do with your leftovers.

For tonight, we’re going to chocolate heaven. I’ve had these on my list to try for months and finally decided it was time. They did not disappoint and were very easy and quite addictive. The original recipe (here: François Payard’s Flourless Chocolate-Walnut Cookies) was suggested to me by fellow blogger Glutenvygirl ages ago. I looked over the original recipe and a couple of similar recipes and then tweaked this one just enough to suit my own tastes.

Fair warning, this recipe is a little messy. Or maybe it’s just me. Cocoa powder and powdered sugar are preternaturally attracted to me. By the time I was done cooking, my Laura Petrie inspired black-kick-around-the-house-outfit looked like there’d been an assassination attempt on it by a snowman and his cooler ninja brother. Although, I should have known better after that disastrous visit to Café De Monde in New Orleans while wearing a black t-shirt and dark blue jeans. C’est la vie.

Next time I try this recipe there will be an apron.

Now I have a challenge for you. Because of various recipes, I have egg yolks and about 14 oz of pumpkin puree leftover in my refrigerator that I need to use up before they go bad. Anyone have any good ideas that aren’t pumpkin pie? Heck, I’d even take a pumpkin pie recipe if it is out of the ordinary.

What’s for Thanksgiving Dinner this year? Staying home or going to grandma’s house (or equivalent)? Anyone trying something new and daring?

Okay, tonight’s featured recipe, which by the way is gluten-free:

Notes: To separate eggs, the easiest way I’ve found is the Nigella Lawson method of using your hand. It is quick and easy. The original recipe called for regular cocoa and 3 cups of powdered sugar, that sounded much too sweet, so I reduced that first thing and since I love dark chocolate I used 1/2 dark and 1/2 regular cocoa. Next time I think I would go full dark chocolate. It was still very sweet, but I’d be afraid of reducing the sugar more because I think you need the volume. That doesn’t mean I won’t give it try sometime. You need to let them cool completely otherwise they stick to the parchment. They were still warm when I pulled the first one off, and it left crumbs and wasn’t as structurally sound as the completely cooled ones ended up being. You’ll need parchment paper for this recipe or a silpat.

Flourless Dark Chocolate Walnut Cookies

  • 2 cups walnut halves or pieces
  • 2 cups confectioners’ sugar
  • 4 tbsp unsweetened cocoa powder
  • 4 tbsp unsweetened Dark cocoa powder
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 3 large egg whites, at room temperature

Bowl, baking sheet, parchment, wire cooking rack

Toast walnuts for about 10 minutes at 350 degrees, cool and rough chop. Reduce oven temperature to 320 degrees.

While walnuts are cooling, whisk together the sugar, cocoa powder and salt until well mixed. Add walnuts and mix well. Add vanilla and then egg whites one at a time. Whisk to combine, but do not over mix. You want the batter to be about brownie mixture consistency. A bit moister than regular cookie dough, but not too moist, like cake batter (is that helpful?). Three egg whites might be the perfect, or may need to add one more. Drop mixture by the spoonful on parchment paper and bake at 320 degrees for 14 minutes. Move PARCHMENT paper AND cookies to a wire rack to cool. Do not remove until cooled completely. Makes 2 doz.

Mmm…Chorizo Chili

IndyLib, in comments on the cornbread post, mentioned chili.  Got me thinking about chili, and the day dawning chilly and cloudy sealed the deal.  Chili it was gonna be.  Now then, in the past chili was always a simple enough affair.  Brown some meat, dump in some tomatoes and a can of beans, sprinkle in some chili powder, maybe some extra peppers of one kind or another, the serve with cheese on top.  Lots of folks seem to rely on cornbread as a side for chili but it never was something that we associated with chili.  Saltine crackers, yeah, maybe cheese crackers of some sort.  Lately Mr J has been topping her chili with crumbled nacho chips and I’ve taken after her lead, though I prefer mine more as chili scoops as anything.

But I want to talk about the chili.  Now that I’m a famous food blogger [Hi Mom!] what was once good enough just won’t cut it.  Had to go find an interesting (and photogenic!) chili recipe. I just so happen to have some chorizo on hand so I included that in the recipe search.  Came across this one. Love the blog name.  I didn’t have any hamburger on hand so my chili had pork as the only meat, about half plain ground pork, and half my homemade chorizo.  Thinking hard on it, the only other changes were mostly Mrs J related.  Didn’t add the fresh jalapenos, the ground chipotle, or the cayenne.  Mrs J’s reaction when she read the “2 tablespoons cocoa powder” caused me to reduce that to 1 tablespoon. I did have some fresh banana peppers that I wanted to use up, so I diced those as an addition, they came to less than a cup.  I used my frozen “hockey pucks” of red bell pepper.

Enjoy!

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Chocolate Chocolate Chip Cookies

I’ve started my holiday baking already.  In the oven at the moment are Chocolate Chocolate Chip Cookies.  They’re easy and just a touch above regular chocolate chip cookies. 

Chocolate Chocolate Chip Cookies

  • 1 cup + 2 tbsp butter
  • 1 cup dark brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • dash of salt
  • 1 tsp baking soda
  • 2 cups flour
  • 1/3 cup unsweetened cocoa
  • 2 cups semi-sweet chocolate chips
  • 1 cup nuts (walnuts, hazelnuts, almonds or peanuts), chopped

mixing bowl and cookie sheet

Preheat oven to 350 degrees

Cream together butter and sugars.  Add eggs and vanilla, mixing well.  Sift together salt, soda, flour and cocoa, then add to butter mixture, blending well.  Add nuts and chocolate chips.  Spoon onto cookie sheet and bake at 350 degrees for 10-12 minutes.  Cool on cooling rack.