Tag Archive | chocolate

Turtle Fudge Chocolate Chip Cookies

Turtle Fudge Chocolate Chip Cookies


5 ounces unsweetened chocolate
1/4 cup butter
1 (14oz can sweetened Condensed Milk
2 packages Martha White Chocolate Chip Muffin mix
2/3 cup chopped pecans
48 foil-wrapped chocolate covered caramel candies (Rolos)


Oven at 350 Coat large cookie sheet with no-stick cooking spray. Microwave chocolate and butter in a uncovered large microwave-safe bowl on high for 2 minutes or until melted. Stir until chocolate is completely melted and smooth.

Stir in sweetened condensed milk. Stir in muffin mix until completely blended.

Roll tablespoonfuls of dough into balls. dip bottoms into pecans. Place on cookie sheet with nut side up. 2 inches apart. Baked 7 to 8 minutes or just until cookies look slightly crackled and centers are still soft. Immediately press a caramel candy into center of each cookie. Place on a wire rack. Swirl chocolate gently with knife while candy is warm.

Chocolate Crinkles

Chocolate Crinkles

Makes 3 dozen


4 Tbs unsalted butter
8 oz semisweet or bittersweet chocolate,
coarsely chopped
1/2 cup  granulated white sugar
2 large eggs
2 tsp pure vanilla extract
1 1/2 cups (195 grams) all-purpose flour
1/4 tsp salt
1/2 tsp baking powder

1 cup powdered sugar, sifted


In a stainless steel bowl, placed over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy. (When you slowly
raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract and then stir in
the melted chocolate mixture.

In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring
just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours, or even

Preheat oven to 325 and place rack in center of oven. Line two baking sheets with parchment paper. 

Place the confectioners sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1
inch (2.5 cm) ball. Place the ball of dough into the confectioners sugar and roll the ball in the sugar until it is completely coated
and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on the prepared baking sheet. Continue forming cookies, spacing about 2 inches apart on the baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)

Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool.

White Chocolate and Cherry Cookies

White Chocolate and Cherry Cookies


1 Cup margarine, softened
3/4 Cup granulated sugar
3/4 Cup firmly packed brown sugar
1 t vanilla
2 1/4 Cups flour
1 t baking soda
1 pkg. white chocolate chips
1 1/2 Cups dried cherries
1 Cup coarsely chopped cashews

Preheat oven to 350
Put margarine, granulated sugar, brown sugar, eggs and vanilla in a lg mixing
bowl. Beat with an electric mixer on medium speed 3-4 minutes or until well
Combine flour and baking soda. Gradually add flour mixture to butter mixture,
mix well. Stir in white chocolate chips, dried cherries and cashews.
Drop by rounded tablespoons onto ungreased baking sheets. Bake 10 – 12 min, or
until light golden brown.
Do not over bake. Transfer to wire rack to cool. Makes 4 dozen.

Double Chocolate Peppermint Cookies

Double Chocolate Peppermint Cookies

Makes 72 cookies
Prep Time: 40m
Total Time: 1hr 10m

1 1/2 cup(s) all-purpose flour
1/4 cup(s) unsweetened cocoa
1 teaspoon(s) baking powder
1/4 teaspoon(s) kosher salt
2 cup(s) bittersweet chocolate chips (12 oz)
1/2 cup(s) (1 stick) unsalted butter, at room temp
3/4 cup(s) sugar
2 large eggs
6 tablespoon(s) heavy cream
8 can(s) canes, smashed (about 3/4 cup)

1. Heat oven to 350°F. Line baking sheets with parchment paper. In a medium bowl, whisk together
the flour, cocoa, baking powder and salt.
2. Melt 1/2 cup chocolate chips in the microwave according to package directions. Using an electric
mixer, beat the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the
eggs, one at a time. Reduce the mixer speed to low and gradually add the melted chocolate and then
the flour mixture, mixing until just incorporated. Stir in 3/4 cup of the remaining chocolate chips.
3. Drop rounded tsps of dough onto the prepared baking sheets, spacing them 2 in. apart. Bake,
rotating the position of the pans halfway through, until cookies are puffed and set, 8 to 10 minutes.
Let cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
4. In a medium microwave-safe bowl, microwave the heavy cream on high until simmering, about
30 seconds. Add the remaining 3/4 cup chips to the cream and let stand for 1 minute. Stir until
the chocolate is melted and the mixture is smooth. Spread the chocolate mixture on top of each cookie
(about 1/2 tsp each); top with the candy canes. Refrigerate until set, about 20 minutes.

Tips & techniques:
To make ahead, store all the cookies at room temperature (using wax paper between layers of iced,
frosted or filled cookies) for up to 2 weeks.

Chocolate Chunk Gingersnaps

Chocolate Chunk Gingersnaps

Makes 40 cookies
Hands-on Time: 25m
Total Time: 1hr

1 4 cups all-purpose flour, spooned and leveled
2 2 teaspoons baking soda
3 2 teaspoons ground cinnamon
4 1 teaspoon kosher salt
5 1 teaspoon ground nutmeg
6 1 teaspoon ground ginger
7 1/2 teaspoon ground cloves
8 1 cup (2 sticks) unsalted butter, at room temperature
9 2 cups packed light brown sugar
10 2 large eggs
11 1/2 cup molasses
12 1/4 cup canola oil
13 6 ounces semisweet chocolate, chopped
14 1/2 cup granulated or coarse decorating sugar

1. Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, cinnamon,
salt, nutmeg, ginger, and cloves; set aside.
2. Using an electric mixer, beat the butter and brown sugar on medium-high until light and
fluffy, 2 to 3 minutes. Beat in the eggs, then the molasses and oil.
3. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined
(do not overmix). Fold in the chocolate.
4. Place the granulated sugar on a plate. Shape the dough into balls (about 2 tablespoons
each) and, a few at a time, roll in the sugar to coat. Place 3 inches apart on baking sheets.
5. Bake, rotating the baking sheets halfway through, until the edges are firm but the centers
are still slightly soft, 16 to 18 minutes. Let cool slightly on the baking sheets, then transfer to
a wire rack to cool completely.

These cookies can be kept at room temperature, between sheets of wax paper or parchment
in an airtight container, for about 5 days.

Cocoa Crisp Bacon Appetizer

Cocoa Crisp Bacon Appetizer

For those who love the idea of bacon and chocolate, this is a must try recipe.

¾ cup brown sugar
2 tsp. cocoa powder
½ tsp. ground chipotle chili pepper seasoning
2 lb. thick cut bacon

Preheat oven to 350 degrees. Place baking racks inside rimmed cookie sheets lined with foil. Whisk together brown sugar, cocoa powder and chipotle season until well combined. Pour into shallow plate.
Cut the bacon into thirds crosswise. Press one side of each bacon piece into the brown sugar mixture to coat with a thin layer of the spiced sugar, brushing off any excess. Arrange on racks in prepared baking pans, sugar side up, close together put not touching.
Bake for 45-60 minutes until dark brown but not burnt. Keep an eye on it as oven temps vary. Let cool completely before serving.

Chocolate Chip Bundt Cake

Chocolate Chip Bundt Cake

This recipe came from a gourmet club that I participated in before little man was born. Everyone loved it!

18 ¼ oz yellow cake mix
3 ½ oz instant vanilla pudding
8 oz sour cream, at room temperature
4 eggs
½ cup vegetable oil
½ cup water
6 oz semisweet chocolate chips
4 oz German chocolate (Baker Sweet Cooking)

Preheat oven to 350 degrees.
Mix all ingredients except chocolates in large mixing bowl. Beat 2 minutes

Grate German Chocolate bar or chop in a mini-chop
Add grated chocolate and chocolate chips to mixture
Pour into well-greased and floured Bundt pan.
Cooke at 350 degrees for 50-60 minutes. Sprinkle with powdered sugar (if desired) when cool.