I recently had an amazing advancement in my career and was accepted to become a Redken Haircolor Artist (yay!). I texted my boss to thank him for his lovely letter of recommendation and the response I received was:
“Just. Bake. More. Cookies.”
Coincidentally, Santa Barbara Chocolate sent me a lovely mix of chocolate to try out! I always try to use high-quality ingredients that are ethically sourced, so Santa Barbara Chocolate is right along the lines of what I love. Their chocolate is one of the highest quality out there, and they are rainforest-friendly. This means the cocoa is harvested while sustaining the forest and livelihood of the people who live there.
So with all this chocolate, I obviously decided to make Chocolate Cookies!
First of all, can we talk about how gorgeous their Rainforest Red Cocoa Powder is? I couldn’t get over how amazing it smelled as soon as I opened the bag. It has a richness I’ve never experienced before with cocoa powder. According to their site, the cocoa has no fillers and very low ash content leading to a very pure, and robust flavor. I really feel like I can never go back to any other cocoa powder after experiencing this one.
They were also kind enough to send me their Belgian 72 Dark Chocolate, Belgian Milk Chocolate, and Belgian White Chocolate. Let me just tell you, I’m truly shocked at how amazing these taste, and I’m shocked I had enough to make it into the recipe because my family and I couldn’t stop eating them! I played a little with melting them and they are a dream. Since this is real chocolate and not candy melts, you do have to temper them properly in order to use them as a coating.
TL;DR: Santa Barbara Chocolate is the shiz. They’re perfect for your baking and candy making needs!
All The Chocolate Cookies (Adaped from the King Arthur recipe)
- 1/2 c. or 115 g. softened butter
- 1/3 c. or 70 g. granulated sugar
- 1/3 c. or 70 g. dark brown sugar
- 1/3 c. or 28 g. Dutch-process cocoa
- 1/2 t. salt
- 1/4 t. baking soda
- 1/2 t. baking powder
- 1 t. vanilla (I use vanilla bean paste)
- 1 lg. egg
- 2 T. milk
- 1 c. and 2 T. flour or 135 g. unbleached flour
- 1 t. espresso powder (optional, but it adds even more depth and complexity to the cookie)
- 2 c. or 225 g. milk, dark, and white chocolate (chips or pieces)
- Preheat the oven to 360°F. Line pans with parchment or silicone mats.
- Beat together the butter, sugars, cocoa powder, salt, baking soda, baking powder, and vanilla until well blended.
- Add the egg, beating until smooth. Scrape and beat again until smooth. Beat in milk.
- Add the flour and espresso powder, mixing to combine.
- Stir in the chocolate.
- Chill for at least one hour, but I prefer overnight.
- Drop the cookies by the tablespoonful onto the prepared baking sheets, 2″ apart. A cookie scoop will be your friend here.
- Bake 10 to 12 minutes until they’ve lost their shiny appearance and look set. Remove them from the oven, and cool right on the pans; or transfer to a rack to cool.
- I took extra white chocolate and melted over a double boiler to drizzle over the chocolate. I feel like this added a nice, festive touch.