Recipes with Different Types of Chocolate

On this page you will find several recipes to try with the Different Varieties of Chocolate.

Salted Chocolate Carmel Cookies/ Using Bittersweet Chocolate

Ingredients

• 2 cups all purpose flour
• 1 1/3 cups unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 cup granulated white sugar
• 1 1/2 cups packed light brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/4 cup buttermilk
• 12 ounces bittersweet chocolate, chopped (about 2 cups)
• 36 soft caramels, unwrapped
• flaky sea salt

Instructions:

1. Line a baking sheet with parchment paper. In a medium bowl, sift together flour, cocoa powder, baking soda and salt, then whisk to combine; set aside.
2. In a large bowl, use an electric mixer the combine the butter and sugars until light and fluffy- about 3 minutes. Reduce the speed to low and add eggs one at a time, then vanilla.
3. Add the dry ingredients in two parts, alternating with buttermilk and beating until just incorporated. Fold in the chocolate chunks by hand and then refrigerate for at least 30 minutes.
4. Shape dough into balls (about 2 tablespoons each). Place the balls (about 2 tablespoons each). Place the balls on the prepared baking sheet and refrigerate while preparing the caramels. With the back of a spoon, flatten each caramel into a 3/4-inch-wide disk. Then flatten each dough ball into a disk and wrap it around a flattened caramel; return to the baking sheet and refrigerate.
5. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Place the chilled dough onto the prepared baking sheets, spacing them 2-inches apart. Sprinkle with sea salt and bake, rotating the positions of the baking sheets halfway through, until set around edges, 10 to 12 minutes. Let the cookies cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.

Toll House Chocolate Chip Cookies made with Semisweet Chocolate

Ingredients

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup 2 sticks salted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups Nestle Toll House Semi-Sweet Chocolate Morsels (12 ounce package)
• 1 cup chopped nuts (I used pecans)

Instructions:

1. Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper or a baking mat.
2. In a medium bowl add the flour, baking soda, and salt. Whisk to combine and set aside.
3. In a second bowl add the butter, granulated sugar, and brown sugar. Beat together until light and fluffy, about 3 minutes (you can beat them by hand, with an electric hand mixer, or with a stand mixer).
4. Add the eggs, one at a time, beating well after each addition.
5. Add the vanilla and beat to combine.
6. Gradually beat in the flour mixture.
7. Stir in the morsels and the nuts.
8. Drop a heaping tablespoon of dough onto your baking sheet, leaving 2 inches between each cookie.
9. Bake for 9 to 11 minute or until golden brown. Allow the cookies to cool on the sheet for 2 minutes after baking. Remove to wire racks to cool completely.

Pistachio-White Chocolate (No Butter!) Butter Cookies

Ingredients

• 2/3 cup roasted, shelled and salted pistachios (see note)
• 1 tablespoon water
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/4 cups unbleached, all-purpose flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon sea salt
• 1/3 cup white chocolate chips
• 1/4 cup dried cranberries (optional)
• 1 – 1 1/2 tablespoons granulated white sugar (or colored sugar, if desired)

Instructions:

1. Preheat oven to 350°F. Prepare baking sheets by covering each with parchment paper.
2. In a mini food processor, process pistachios and water until smooth (about 3 minutes), scraping sides of processor occasionally, as needed. (The consistency will be similar to very wet sand but will be able to be formed with your scraper or hand into a thick, smooth paste like very, very thick natural peanut butter.)
3. Transfer pistachio butter to a large mixing bowl and add brown sugar, egg, and vanilla and beat on medium speed for about 3 minutes until very well incorporated, scraping bowl once or twice, as needed.
4. In a medium bowl, combine flour, baking soda, and salt, stirring with a whisk to thoroughly combine.
5. Add flour mixture to pistachio mixture and beat on medium-low just until combined, about 1 minute. Do not over-mix. (Dough will form clumps and will not be smooth.)
6. Stir in white chocolate chips and cranberries (if using).
7. Shape dough into 36 balls. (About a rounded 1/2 tablespoon of dough will form 1 – 1 1/4 inch balls.)
8. Roll each ball lightly in white (or colored) sugar. (Or, if you’re in a hurry, just sprinkle some sugar on top after you’ve flattened the cookies in the next step.)
9. Place on prepared baking sheets and flatten to about 1 1/2 – 1 3/4 inches in diameter, using the bottom of a drinking glass. (If you’re having trouble with the glass sticking to the cookies, you can place wax paper between the cookies and the glass as you press.)
10. Bake for about 6-7 minutes, until only slightly golden, and then allow to cool on cookie sheets for 2-3 minutes before transferring to cooling racks to cool completely.
11. Store in an airtight container.

Hope you enjoy Baking these recipes!

Life is Better when you Eat a Cookie!

Lucille