Devil’s Double Dark Chocolate Cookies

I’ve been spending a lot of time downtown, working freelance on content strategy at an ad agency. The agency is having a Halloween party baking contest. So, I thought I would test a few recipes before I decide on an entry. These Devil’s Double Dark Chocolate Cookies just might be the evil winners. ūüėÄ

Devils Double Chocolate Cookies

I think the unique, delectable taste of these devil-made-me-do-it indulgences is due to two ingredients; Hershey’s 100% Special Dark Cacoa powder and ground caynenne red pepper.

Devil's Double Chocolate Cookies
 
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Devils Double Chocolate Cookies recipe with 100% Special Dark Cacoa, bittersweet chocolate chips and cayenne pepper.
Recipe type: Dessert
Serves: 18 large cookies
Ingredients
  • 1 cup softened unsalted butter (2 sticks)
  • 1 cup white sugar
  • ¬ĺ cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon real vanilla extract
  • ½ teaspoon pure orange extract
  • 1 tablespoon brewed strong dark French Roast coffee (or whatever is leftover from breakfast)
  • 2 teaspoons baking soda
  • ¬Ĺ teaspoon of salt
  • 1 teaspoon ground cayenne red pepper
  • 1 teaspoon ground cinnamon
  • 1¬ľ cups Hershey Special Dark 100% Cacoa powder
  • 1¬ĺ cups all-purpose flour
  • 1¬Ĺ cup Ghirardelli 60% Dark Cocoa bittersweet chocolate chips
  • *Turbano cane sugar for decorating the top
Instructions
  1. In a large bowl, cream together butter, white and brown sugars
  2. Add eggs and vanilla, and mix well until light and fluffy
  3. Mix in the baking soda, salt, cayenne pepper, and cinnamon
  4. *Slowly* add in cocoa powder and mix only low (to keep the powder from turning into a puffy cloud that lands everywhere)
  5. Mix in the flour until all is incorporated into a thick batter
  6. Add bitterweet chocolate chips to the batter
  7. Using a small ice cream scoop place on cookie sheet
  8. Using a fork dipped in hot water, slightly flatten the mounds of batter
  9. Bake at 350 degrees for 12 - 15 minutes

 

You might also like my recipe for Dark Chocolate Banana Bread. If you want yet another baked chocolate treat, try my Gooey Fudgy Dark Chocolate Brownies.

HAPPY HALLOWEEN! happy-halloween-emoticon

Dark Chocolate Banana Bread

This is my take on a Dark Chocolate Banana Bread recipe adapted from food blogger Maria of “Two Peas and Their Pod.” My ingredients and measurements are a bit different from her original recipe.

I used¬†unbleached flour,¬†Hershey’s Special Dark, 100% cacao powder, 4 small brown, over ripe, previously frozen, then thawed, bananas, crushed walnuts, olive oil, agave nectar, and¬†Ghirardelli bittersweet, 60% cacao, chocolate chips.

A printable version of my recipe is at the bottom of this post.

To start: Read the recipe, all the way through. Pre-heat your oven to 350¬įF. Then gather and measure all your ingredients.

Dark Chocolate Banana Bread

Grease a 9-by-4 1/2 inch loaf pan with nonstick cooking spray and set it aside. In a medium bowl, whisk together the flour, cocoa powder, and baking soda. Mix in the crushed walnuts so they are powdery and covered. Set that bowl aside.

Dark Chocolate Banana Bread

In a large bowl, mash the over ripe, brown bananas with a fork. Add the melted butter, sea salt, oil and stir until combined. Whisk in the agave, egg, and vanilla extract until smooth. Adding the sea salt to the wet mixture will help it dissolve.

Dark Chocolate Banana Bread

Fold the dry ingredients with a spatula, into the wet ingredients. Be careful to not over mix. Fold in 3/4 cup of the chocolate chips, and pour the batter into your prepared loaf pan.

Dark Chocolate Banana Bread

Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread mixture. On the middle oven rack, bake for 50-65 minutes, or until a toothpick or thin skewer, inserted into the center of the bread comes out clean. You might see some melted chocolate chips on the skewer, but make sure the batter is not sticking. This dark chocolate banana bread loaf was done at 50 minutes.

Dark Chocolate Banana Bread

Remove the pan from the oven and set on a wire cooling rack.

Dark Chocolate Banana Bread

Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove it from the loaf pan. Let the bread cool on the wire  rack another 5 to 10 minutes.

Dark Chocolate Banana Bread

It should be baked all the way through, but still very moist.  My version of this recipe is mostly dark chocolate in flavor, with the bananas keeping it very moist and the walnuts adding a nice crunch.

Dark Chocolate Banana Bread
 
Prep time
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Total time
 
This is my take on a Dark Chocolate Banana Bread recipe adapted from food blogger Maria of "Two Peas and Their Pod." My ingredients and measurements are a bit different.
Author:
Recipe type: Dessert
Cuisine: International
Serves: 1 loaf
Ingredients
  • 1 cup unbleached flour
  • ½ cup Hershey's Special Dark, 100% cacao powder
  • 1 cup crushed walnuts
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 4 small brown bananas (approximately 1 cup mashed, previously frozen, now thawed)
  • ¼ cup unsalted butter, melted and slightly cooled
  • ¼ cup olive oil
  • 6 tablespoons of agave nectar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup bittersweet chocolate chips, 60% cacao, divided
Instructions
  1. Pre-heat your oven to 350¬įF.
  2. Grease a 9-by-4½ inch loaf pan with nonstick cooking spray.
  3. Set it aside.
  4. In a medium bowl, whisk together the flour, cocoa powder, and baking soda.
  5. Set that bowl aside.
  6. In a large bowl, mash the ripe bananas with a fork.
  7. Add the melted butter, sea salt, and oil and stir until combined. Adding the sea salt to the wet mixture will help it dissolve.
  8. Whisk in the agave, egg, and vanilla extract.
  9. Stir until smooth.
  10. Fold the dry ingredients with a spatula, into the wet ingredients, don’t over mix.
  11. Fold in ¾ cup of the chocolate chips.
  12. Pour batter into prepared pan.
  13. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread.
  14. Bake for 50-65 minutes, or until a toothpick, or thin skewer inserted into the center of the bread comes out mostly clean.
  15. Check at 50 minutes. (Oven times vary.)
  16. Remove the pan from the oven and set on a wire cooling rack.
  17. Let the bread cool in the loaf pan for 15 minutes.
  18. Run a knife around the edges of the bread and carefully remove from the pan.
  19. Let the bread cool on the wire cooling rack for another 5 to 10 minutes.

 

If you want another chocolate baked treat, try my Gooey Fudgy Dark Chocolate Brownies.

 

Gooey Fudgy Dark Chocolate Brownies

This gooey fudgy dark chocolate brownies recipe is sooooooo good. I am obsessed with these brownies. First thing to do is check my printable recipe at the bottom of this post. Gather and measure all your ingredients.

Start by positioning a rack in the lower third of your oven and preheat to 325¬į F. Next, cut an 8 by 16-inch piece of parchment paper.

Gooey Fudgy Dark Chocolate Brownies

Lightly butter an 8 by 8 by 2-inch pan and line it with the parchment, allowing it to extend evenly over the opposite sides. Butter the parchment including the paper on the sides of the pan.

Gooey Fudgy Dark Chocolate Brownies

Place the chocolate and butter in a large heatproof bowl set over a pot of gently simmering water and stir occasionally until melted and smooth.

Gooey Fudgy Dark Chocolate Brownies

Remove from the heat. With a large rubber spatula or wooden spoon, beat the sugar and salt into the chocolate mixture. Beat in the eggs one at a time.

Gooey Fudgy Dark Chocolate Brownies

Add the flour and mix vigorously until the batter is very glossy and pulls away from the sides of the bowl.

Gooey Fudgy Dark Chocolate Brownies

Fold the walnuts into the batter. (I also added some dried cherries.)

Gooey Fudgy Dark Chocolate Brownies

Pour the batter into the prepared pan and tap the pan bottom on your counter top to level the batter.

Gooey Fudgy Dark Chocolate Brownies

Bake for 30 to 35 minutes, or until a skewer in the center comes out moist but clean.

Fudgy Dark Chocolate Brownies
 
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I adapted this from Robert Steinberg's recipe for fudgy dark chocolate brownies.
Author:
Recipe type: Dessert
Cuisine: International
Serves: 8 or 9 brownies
Ingredients
  • 6 tablespoons unsalted butter, cut into cubes, plus more for the pan
  • 8 ounces dark chocolate chips or chunks
  • ¾ cup plus 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 2 large eggs
  • ⅓ cup all-purpose flour
  • ½ cup toasted walnut halves
Instructions
  1. Position a rack in the lower third of the oven and preheat the oven to 325 degrees F.
  2. Cut an 8 by 16-inch piece of parchment paper.
  3. Lightly butter an 8 by 8 by 2-inch pan and line it with the parchment, allowing it to extend evenly over the opposite sides.
  4. Butter the parchment including the paper on the sides of the pan.
  5. Place the chocolate and butter in a large heatproof bowl set over a pot of gently simmering water and stir occasionally until melted and smooth.
  6. Remove from the heat.
  7. With a large rubber spatula or wooden spoon, beat the sugar and salt into the chocolate mixture.
  8. Beat in the eggs one at a time.
  9. Add the flour and mix vigorously until the batter is very glossy and pulls away from the sides of the bowl.
  10. Fold the walnuts into the batter.
  11. Pour the batter into the prepared pan and tap the pan bottom on the countertop to level the batter.
  12. Bake for 30 to 35 minutes, or until a skewer in the center comes out moist but clean.
  13. Let cool in the pan on a cooling rack for 10 minutes.
  14. Remove the brownies from the pan using the parchment ‚Äúhandles,‚ÄĚ and cool completely on the rack before cutting into squares.

 

YUM!
Make some for your Valentine.
Here are a couple of cocktails for your boo too. 
happy-valentine-smiley-emoticon

Gooey Fudgy Dark Chocolate Brownies

Very Berry Ice Cream

On Valentine’s Day I made berry ice cream. It’s a simple homemade ice cream recipe with mixed frozen berries. My ice cream maker is a Cuisinart, so to start, I looked up a few recipes on their website. Then I chose the ingredients I liked and combined the recipes into the one¬†that I am sharing in this post.Ice cream recipesThe recipe for ice cream is so easy if you have an ice cream maker. Just mix the ingredients, add them to the machine, step back and watch the magic happen. It’s that simple.ice cream ingredients

As for the ingredients, heavy cream, milk, vanilla, a pinch of salt and frozen berries is all you need. I prefer to use vanilla bean paste.

mix liquidsUsing a hand mixer helps, but it’s not really necessary.

frozen berries crushedI pulse the frozen berries in my blender  before I add them to the mixture.

berries in liquidYou don’t need to mix for very long if you use agave nectar, but granulated sugar takes longer to dissolve.

chill mixtureJust cover and refrigerate the mixture for at least an hour, or you can even leave it over night.

ice cream maker

I have a quick video on my Instagram profile of the ice cream maker at work. It’s noisy, but worth the “sound pollution” and the wait.

very berry ice cream frozenHere’s the very berry ice cream after a few hours in the freezer. You should remove it from the freezer at least 10 minutes prior to serving. One quick caveat: you will love this so much you may not want to buy ice cream from the grocery store¬†again.

Very Berry Ice Cream
 
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This is a simple recipe for mixed berry ice cream sweetened with agave.
Author:
Recipe type: Easy
Cuisine: Dessert!
Serves: 6
Ingredients
  • 1 cup of whole milk
  • ½ raw agave nectar
  • 2 cups heavy cream
  • 1 tbsp vanilla extract
  • pinch of salt
  • 10 oz frozen mix berries
Instructions
  1. Pulse frozen berries in blender.
  2. Using a hand mixer on low, combine milk, agave, and salt.
  3. Stir in heavy cream, vanilla and berries.
  4. Cover and refrigerate at least 1 hour.
  5. Turn on ice cream maker.
  6. Pour mixture into the frozen freezer bowl.
  7. Mix until thickened approximately 20 - 30 minutes.
  8. If served at this point, ice cream will have a soft texture.
  9. For firmer texture, put ice cream in an air tight container and freeze.
  10. Remove from freezer 10 minutes before serving.