How many of you have ever used chocolate extract in your baking? It's not that common; I discovered it a few years ago, and love using it. Many people I've mentioned it to however, have no idea what I'm talking about! Nielsen-Massey Vanillas recently sent me a bottle of their Pure Chocolate Extract for review, so I thought for this FoodieFriday, I'd share a recipe using chocolate extract!
Before we get to the recipe, I'll just tell you that chocolate extract can be used in place of vanilla extract in your recipes. I love replacing vanilla with chocolate in any of my chocolate or chocolate-chip recipes, because it adds another layer of chocolate-y goodness! I've tried it in brownies, cookies, cakes...anything you'd normally use vanilla extract in!
For the review today I decided to bake up some Chocolate Pecan Cookies. I love adding nuts to chocolate; one of my favorite combinations! So let's get started!
Ingredients:
1-1/3 cups Flour
3 tablespoons Cocoa Powder (I use Hershey's)
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
10 tablespoons unsalted butter, melted and cooled
1/3 cup Brown Sugar
1/3 cup Sugar
2 tablespoons + 2 teaspoons Corn Syrup (I used light)
2 tablespoons Milk
1 teaspoon Chocolate Extract
1 cup Chopped Pecans
1/2 cup Chocolate Chips
To make the cookies, stir together flour, cocoa, salt and baking soda, set aside. In a separate bowl, blend butter, sugars, corn syrup, milk and chocolate extract. Slowly beat in dry ingredients. Stir in pecans. Chill dough in refrigerator for 3 hours or overnight. Preheat oven to 325. Place tablespoon-size balls of dough on a cookie sheet; press lightly to flatten. Bake for 8-10 minutes.
While cookies are cooling, melt chocolate chips. The easiest way is just place in a sealed ziplock bag and heat in microwave 30 seconds at a time, until melted. When cookies are cooled, drizzle melted chocolate over the cookies.
(Simply snip the corner off the ziplock and you're good to go!). Enjoy with a tall glass of cold milk! Makes about 18 cookies.
Before we get to the recipe, I'll just tell you that chocolate extract can be used in place of vanilla extract in your recipes. I love replacing vanilla with chocolate in any of my chocolate or chocolate-chip recipes, because it adds another layer of chocolate-y goodness! I've tried it in brownies, cookies, cakes...anything you'd normally use vanilla extract in!
For the review today I decided to bake up some Chocolate Pecan Cookies. I love adding nuts to chocolate; one of my favorite combinations! So let's get started!
Ingredients:
1-1/3 cups Flour
3 tablespoons Cocoa Powder (I use Hershey's)
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
10 tablespoons unsalted butter, melted and cooled
1/3 cup Brown Sugar
1/3 cup Sugar
2 tablespoons + 2 teaspoons Corn Syrup (I used light)
2 tablespoons Milk
1 teaspoon Chocolate Extract
1 cup Chopped Pecans
1/2 cup Chocolate Chips
To make the cookies, stir together flour, cocoa, salt and baking soda, set aside. In a separate bowl, blend butter, sugars, corn syrup, milk and chocolate extract. Slowly beat in dry ingredients. Stir in pecans. Chill dough in refrigerator for 3 hours or overnight. Preheat oven to 325. Place tablespoon-size balls of dough on a cookie sheet; press lightly to flatten. Bake for 8-10 minutes.
While cookies are cooling, melt chocolate chips. The easiest way is just place in a sealed ziplock bag and heat in microwave 30 seconds at a time, until melted. When cookies are cooled, drizzle melted chocolate over the cookies.
(Simply snip the corner off the ziplock and you're good to go!). Enjoy with a tall glass of cold milk! Makes about 18 cookies.
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