CHOCOLATE GRIDDLE CAKES WITH CHOCOLATE

SAUCE

SERVES 4 (DESSERT OR BRUNCH)

ACTIVE TIME:45 MIN

START TO FINISH:45 MIN

JANUARY 2004

We recommend serving these griddle cakes wih orange slices on the side.
FOR SAUCE

1 cup heavy cream

7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

FOR GRIDDLE CAKES

1/2 cup Dutch-process unsweetened cocoa powder

1 1/4 cups all-purpose flour

1 cup sugar

1/2 teaspoon baking soda

1/8 teaspoon salt

2 whole large eggs

1 large egg yolk

3/4 cup well-shaken buttermilk

1/4 cup vegetable oil

1 teaspoon vanilla

Unsalted butter for greasing griddle

MAKE SAUCE:

Bring cream to a boil in a 1-quart saucepan, then pour hot cream over chocolate in a bowl, gently
whisking until smooth. Keep warm or at room temperature.

MAKE GRIDDLE CAKES:

Sift together cocoa, flour, sugar, baking soda, and salt into a large bowl, then whisk in eggs, yolk,
buttermilk, oil, and vanilla until combined well.
Heat a griddle or nonstick skillet over moderately low heat and lightly coat with butter.
Working in batches of 2 or 3, pour 1/4 cup batter per cake onto hot griddle and cook until bubbles
appear on surface, 1 to 2 minutes. Flip cakes with a large spatula and cook until tops spring back
when pressed gently, about 1 minute. Transfer to a plate and loosely cover with foil to keep warm.
Add 1/2 teaspoon butter to griddle between batches.
Serve cakes in stacks, topped with chocolate sauce.

How to Make Double Chocolate Cookies

Difficulty: Moderate

Instructions
Things You'll Need

1 cup butter
1 tsp vanilla extract
Mixing Spoons
3/4 cup sugars
1 tsp baking soda
3/4 cup brown sugars
Measuring Spoons
Cookie sheets
Mixing bowls
1 cup chopped walnuts
Cooling Racks
3 ounces unsweetened chocolate (about 1/2 cup)
8 ounces semisweet chocolate squares (about 1 1/3 cups)
Measuring cups
2 cups all-purpose flour
2 eggs
Oven mitts

1.
o

1
Heat oven to 350 degrees.

Melt the unsweetened chocolate in the microwave or over a double boiler and reserve.

3
Beat the butter until creamy, then add the sugars and baking soda.

Add the eggs one at a time, then add the vanilla, then stir in the melted chocolate.

Stir in the flour, then, when almost incorporated, add the nuts and semisweet chocolate.

Divide dough into cookies (see Tips) and bake for 10-15 minutes, or the edges are firm.

7
Let the cookies cool before handling.

How to Make Chocolate No-Bake Cookies

Difficulty: Moderate

Instructions
Things You'll Need

2 cups granulated sugar

2 tbs. baking cocoa
1/2 cup milk
1 cube butter or margarine
2 1/2 cups quick oats
4 tbs. creamy peanut butter
1 tsp. vanilla

1.
o

1
Melt margarine or butter in a saucepan over high heat. Add cocoa, milk and sugar.

2
Bring the mixture to a rolling boil. Reduce the heat to medium high. Boil for 3 minutes.

3
In the meantime, measure oats, peanut butter and vanilla. Put in a bowl and set aside.

4
Lay out approximately 2 feet of parchment paper, waxed paper or tinfoil.

5
Immediately remove boiling mixture from the heat and turn off the stove when the 3 minutes
is over. Quickly add oat mixture and stir until it is all combined.

Work quickly to drop tablespoonfuls of cookie mix on the paper or foil. They will not spread;
leave just enough space between cookies so they don't touch.

Let cookies cool until they are firm and easily removed from the paper or foil. Store in an
airtight container with parchment paper between layers.

Chewy Chocolate Cookies I

Prep Time:15 Min
Cook Time:10 Min
Ready In:55 Min

Ingredients

1 1/4 cups butter, softened

2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

Directions
1.
2.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs
one at a time, then stir in the vanilla. Sift together the flour, cocoa, baking soda, and salt; stir into
the creamed mixture. Mix in the chocolate chips. Drop dough by teaspoonfuls onto ungreased
cookie sheets.

3.

Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet;
remove from sheet onto wire rack to cool completely.

Chocolate Chip Cookies

Total Time: 1 hr 5 min

Prep 20 min
Inactive 30 min
Cook 15 min
Level: Easy Yield:30 cookies

Ingredients

1/2 cup (1 stick) unsalted butter

3/4 cup packed dark brown sugar

3/4 cup sugar

2 large eggs

1 teaspoon pure vanilla extract

1 (12-ounce) bag semisweet chocolate chips, or chunks

2 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1 teaspoon fine salt

Directions
Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection
setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only
have 1 baking sheet, let it cool completely between batches.)
Put the butter in a microwave safe bowl, cover and microwave on medium power until melted.
(Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla
in a large bowl until smooth.
Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet
ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or
chunks.
Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll
the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden,
but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your
cookies. Transfer hotcookies with a spatula to a rack to cool. Serve.
Store cookies in a tightly sealed container for up to 5 days.
For a Rocky Road Bar:
Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup
choppedwalnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the
edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface
with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until
marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and
turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

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Ultimate Double Chocolate Cookies

Prep Time: 25 Min

Cook Time: 10 Min
Ready In: 1 Hr 40 Min

Ingredients

1 pound semisweet chocolate, chopped

2 cups all-purpose flour
1/2 cup Dutch process cocoa powder
2 teaspoons baking powder
1 teaspoon salt
10 tablespoons unsalted butter
1 1/2 cups packed brown sugar
1/2 cup white sugar
4 eggs
2 teaspoons instant coffee granules
2 teaspoons vanilla extract

Directions
1.
2.

3.

4.

Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift
together flour, cocoa, baking powder, and salt; set aside.
In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs
one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate.
Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and
let stand for 35 minutes so the chocolate can set up.
Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment
paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared
cookie sheets, leaving 2 inches between cookies.
Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still
be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes
before transferring to wire racks to cool completely.

White Chocolate, Chocolate Cookies

Prep Time: 25 Min

Cook Time: 10 Min
Ready In: 35 Min

Ingredients

1 cup unsalted butter

1 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 1/4 cups unsweetened cocoa powder
1 3/4 cups all-purpose flour
2 teaspoons baking soda
2 cups white chocolate chips

Directions
1.
2.

3.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy.
Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking
soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by
rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool
on baking sheet for 5 minutes before removing to a wire rack to cool completely.

How to Make Chocolate Chip Cookies

EditIngredients

One batch of 40 cookies

o
1 cup of butter (2 sticks/800g)

sunflower oil can also be used

o
3/4 cup of packed brown sugar
o
3/4 cup of grounded sugar
o
1 tsp. vanilla extract (optional)
o
2 eggs
o
2 1/4 cups of all purpose flour
o
1 tsp. baking soda
o
1 tsp. salt
o
2 cups of chocolate chips (best slightly sweetened)
o
1 cup of milk
Alternate Method

125 mL (1/2 cup) margarine or butter, at room temperature

65 mL (1/4 cup) white sugar
125 mL (1/2 cup) brown sugar, packed
5 mL (1 tsp.) vanilla extract
1 egg
250 mL (1 cup) flour
2.5 mL (1/2 tsp.) baking soda
2.5 mL (1/2 tsp.) salt
250 mL (1 cup) chocolate chips
A pinch of nutmeg (optional)

EditSteps

1.

Preheat your oven to 350F.

Preheat your oven to 350F.

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2.

In a medium-sized bowl, combine flour, salt, and baking soda.

In a medium-sized bowl, combine flour, salt, and baking soda. Gently mix
these together and then set this bowl aside.

3.

In a large bowl, beat the butter, then add the brown sugar and white sugar and mix.

In a large bowl, beat the butter, then add the brown sugar and white sugar
and mix. Finally, add the vanilla and milk. When those are completely mixed
together, add eggs and mix again until completely combined.

4.

Slowly add the dry ingredients from the medium-sized bowl to the wet ingredients in the
large bowl, mixing until the dry ingredients are totally combined.

Slowly add the dry ingredients from the medium-sized bowl to the wet
ingredients in the large bowl, mixing until the dry ingredients are totally
combined. At this point you should have a moderately thick cookie dough.

5.

Scoop up a golf ball size amount of dough with a spoon and drop in onto a cookie sheet.

Scoop up a golf ball size amount of dough with a spoon and drop in onto a
cookie sheet. Leave at least an inch of space between the cookies, because
they'll spread out when they cook. You can usually fit 12 cookies on a cookie
sheet at a time.

6.

Put the cookies in the oven and bake for about 10-14 minutes.

Put the cookies in the oven and bake for about 10-14 minutes. Remove the
pan from the oven and let the cookies rest on the pan for 3-4 minutes.

7.

Using a spatula, lift cookies off onto wax paper or a cooling rack.

Using a spatula, lift cookies off onto wax paper or a cooling rack. Let cool
for about 5 more minutes.

8.

Eat and enjoy some with yourself, family or friends!.

Eat and enjoy some with yourself, family or friends!

Alternate Method

1.
Preheat oven to 190C (375F).

2.

In a large bowl, blend the butter or margarine with the brown and white
sugars thoroughly until the mixture is light and fluffy, about one minute.

3.

Add the vanilla extract and the egg. Beat the mixture thoroughly, for about 30
seconds with an electric mixer. Stir in the flour, baking soda, and salt. Add the
chocolate chips. Make sure the mixture is well blended.

4.

Drop the mixture by the teaspoonful onto an ungreased cookie sheet. Place
cookies about 5 cm (2 in.) apart.

5.

Bake for 8 to 10 minutes, until cookies are golden. Watch so they don't burn!

6.

Remove the cookie tray carefully from the oven, using oven mitts. Leave
cookies on the tray for a few minutes.

7.

Using a spatula, remove the cookies from the tray and move them to a
cooling rack. When cool enough to eat, pour yourself a tall glass of milk, and dig
in!