skip to main |
skip to sidebar
What's hot on Dr Daddy Cooks?
COVID-INSPIRED. April, 2020. No-butter recipe adapted from online examples. A new mixing method to prepare the dough has replaced the customary method. The use of a kitchen scale is assumed.
2 eggs
1 T water
330 g dark brown sugar
100 g white sugar
2 t vanilla
1 t baking soda
1/2 t baking powder
1/2 t salt
213 g vegetable oil
312 g flour
300 g dark chocolate chips
Beat the eggs and water in a large bowl. Whisk in the brown sugar and then the white sugar. Stir in baking soda, baking powder, salt, and the vanilla. Whisk in the oil until completely blended. Stir in flour with a rubber spatula and when incorporated, fold in the chocolate chips. Chill dough for 30 minutes in the refrigerator. Preheat oven to 350 F (177 C). Drop level scoopfuls from a #30 disher (32 ml or 1.07 oz) onto a dark, lightly greased baking sheet about two inches apart. Bake 9 minutes and remove immediately to a wire rack to cool. Permit the baking sheet to cool between batches. Store in an airtight container to retain chewy texture. Yields about 32 cookies.
This version of a winter-time favorite relies on pantry ingredients and was inspired by the blizzard of 2016. It combines two complementary flavors, chocolate and raspberry, in a hot beverage.
3 T raspberry syrup (available at Mediterranean markets)
1 T Dutch-process cocoa (Hershey's™ is good)
1/2 t tapioca or corn starch
pinch salt
1 T hot water
7 oz hot milk
Mix syrup, cocoa, starch, and salt in a microwavable mug. Stir in hot water. Microwave on high until just boils, and set aside. Heat the milk in the microwave or stovetop to steaming, and stir into the cocoa mixture. Serves one.
Recorded May 23, 2003.
3 T cocoa powder
3 T corn starch
1/3 c sugar
pinch salt
2 c cold milk
1/2 t vanilla extract
In a 1 qt saucepan, blend dry ingredients. Add a small amount of the milk, and mix until smooth. A flat-bottom whisk is ideal for the task. Stir in remainder of milk, and bring to a boil with constant stirring over medium heat. Remove from heat, and stir in vanilla. Pour into small bowls, layer with plastic foil, and chill. Serves 4. Store cold. Variation: Garnish with crushed peanuts, malted milk powder, or whipped cream before serving.
Assembled July 31, 2011 from multiple Internet sources.
3 oz (3 squares) unsweetened chocolate
3 c milk + half-and-half (mixed)
1/4 c corn starch
1/2 c sugar
1/4 t salt
1 t vanilla extract
In a 2-quart saucepan, heat 2-1/2 c of the milk/cream mixture with the chocolate, stirring until chocolate is melted completely and milk is scalded. Mix cornstarch, sugar and salt in a medium bowl, and stir in remaining 1/2 c milk. Add to scalded dairy-chocolate mixture and cook over low heat, whisking constantly, until thickened and smooth. Continue cooking, stirring, for about 5 minutes. Remove from heat, cool slightly, stir in vanilla and pour into serving dishes. Cover with plastic film and chill. Serves 6.
Posts
