2 posts tagged “cocoa”
Saturday night was Dungeons and Dragons. Yes, yes, laugh all you want, but it's fun and I got the opportunity to feed people. For dinner, I just made a large batch of the arroz con pollo I already have posted, but some of us wanted more... something sweet.
I thought about what I had in the pantry, and ended up making chocolate drop cookies. They are soft and chewy, almost like a brownie in cookie form. Be careful not to overcook them!
Ingredients
2 cups all-purpose flour
1/3 cup unsweetened cocoa
1 teaspoon baking powder
pinch of salt
1 1/2 cups butter, softened
1 cup dark brown sugar, firmly packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Directions
Sift together flour, cocoa, baking powder, and salt. Set aside.
Cream butter and sugars until light and fluffy. Beat in eggs, one at a time, beating after each addition. Beat in vanilla.
On low speed, beat in flour mixture a little at a time, until well blended and smooth.
Drop chocolate cookie dough onto greased baking sheets by rounded tablespoons, about 2 inches apart. Bake at 350° for 10 to 12 minutes, or just until set. Cool on pans on rack for about 5 minutes; transfer chocolate cookies to rack to cool completely.
While traditionally, pound cake originally used a pound of butter, a pound of sugar, etc., they've evolved some, and not all pound cakes subscribe to that school of thought.
Such is the case with today's baking adventure - chocolate pound cake.
2 sticks of butter
1/2 cup vegetable oil
5 eggs
1/2 tsp salt
3 cups sugar
3 cups of sifted flour (I used the equivalent of unsifted cake flour since Softasilk does not need sifting - that was 3 cups 6 tbsp)
1/2 cup unsweetened cocoa
1 1/2 tsp vanilla extract
1/2 tsp baking powder
1 1/4 cups milk
With a high speed mixer, cream butter, oil, and sugar until light and fluffy.
Pour into a lightly greased tube or bundt pan. Bake 90 minutes at 350 degrees. After the cake has cooled, remove it from the pan.
I glazed mine with a simple sugar glaze.
