The best part of my job is that there is chocolate everywhere around me! People ask me if I ever get sick of chocolate but I think that you can never get sick of good chocolate. When I’m in the office working and an idea comes to my mind, I can just walk out in the kitchen and try it. The creativity is endless in the world of chocolate. Besides being around chocolate every day, I also take it home to have fun with it!
My second obsession is baking, with chocolate of course. I’ve tried many recipes with chocolate, but those picked by my husband have become regular. His favorite cookies are Chocolate Chip Cookies. I always bake for enjoyment and all of my recipes are made from scratch. I came across an interesting recipe from Bobby Flay on the Food Network website and decided to use it when I saw that one of the ingredients is muscovado sugar because I had lots of it! My husband went through a baking phase at one point and since he could not find some of his ingredients in stores, he ordered it on Amazon – in large amounts, 4 lbs to be exact! As his baking phase wore off, I had to think of what to do with the leftover ingredients. Muscovado sugar is available in 1 lb bags at Earth Fare and Whole Foods. If you have not used muscovado sugar before, it is unrefined brown sugar with high molasses flavor and it can be used in recipes that call for brown sugar. Muscovado takes its color and flavor from sugarcane juice and it is the least processed of all cane sugars.
Here is my slightly adapted recipe for the cookies:
- 2 cups plus 3 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 2 sticks unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/3 cup dark brown muscovado sugar
- 1/3 cup light brown sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 6 oz dark Sweet Designs chocolate, chopped into chunks
- 6 oz milk Sweet Designs chocolate, chopped into chunks
- 1/4 cup cocoa nibs
Preheat the oven to 375 degrees F. Place parchment paper on the baking sheet.
Mix together the flour, salt and baking soda in a large bowl.
Beat butter in a mixer until smooth, about 1 minute. Add the sugars and continue mixing until light and fluffy about 2 minutes longer. Add the egg and vanilla extract and beat until incorporated. Add the flour mixture, half at the time and mix until just combined. Fold in the chocolate chunks.
Spoon the dough onto a baking sheet, leaving at least 2 inches between each cookie and bake on the middle rack until the cookies are lightly golden brown and still soft in the middle, about 11 minutes. Let cookies cool on a baking sheet for a couple of minutes before removing them onto the cooling rack. Repeat with remaining dough.
As we all love our dark chocolate, I mostly use only dark chocolate when baking. I adapted this recipe from Bobby Flay’s Throwdown Chocolate Chip Cookies but my secret addition to these cookies was cocoa nibs – organic crushed cocoa beans, the same ones that we use on our Cocoa Crush Bar. If you like your cookies crunchy, this is a great addition because unlike the chocolate they do not melt. When chocolate in the cookies is baked at such high temperature, it never really hardens to its original state, but the cocoa nibs stay crunchy. I hope you enjoy these as much as we do! I’m thinking the next recipe post will be something with dark chocolate and fresh raspberries!