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Chocolate Aphrodisiacs

2 cups all-purpose flour

½ cup Dutch-processed cocoa

2 tsp. baking powder

1 tsp. salt

16 oz. Hershey’s Special Dark Chocolate

4 large eggs

2 tsp. vanilla extract

2 tsp. instant espresso powder

10 Tbs. (1 ¼ sticks) unsalted butter (slightly softened)

1 ½ cups packed light brown sugar

½ cup granulated sugar

Sift together flour, cocoa, baking powder and salt in medium bowl; set aside.

Melt chocolate; set aside.

Lightly beat eggs and vanilla with a fork, sprinkle espresso powder over to dissolve; set aside.

Using a hand mixer at medium speed, beat butter until smooth and creamy.  Beat in sugars until combined (will look granular).  Reduce speed to low and gradually add egg mixture. 

Add in chocolate. Add in flour mixture.  Do not over beat!

Cover with plastic wrap and let stand for 30 minutes at room temperature.

Preheat oven to 350.  Line cookie sheets with parchment paper.

Drop batter by large tablespoons, keeping cookies about 1 ½ inches apart.

Bake until edges are set and center is slightly soft, about 10 minutes.

Cool cookies on sheets about 10 minutes.  Slide parchment paper with cookies onto wire racks and cool completely.

Recipe from Cook’s Illustrated –Sept/Oct 1999, pg. 24

FABULOUS CHOCOLATE SHEET CAKE

Combine and bring to a boil:

2 sticks butter

1 cup water    

4 Tbs. unsweetened cocoa

Remove from heat and stir in: 

2 cups sugar

2 cups flour

½ tsp. salt

Beat 2 eggs in a separate bowl then add in and mix well: 

½ cup sour cream

1 tsp. baking soda

Add eggs/sour cream mixture to chocolate and beat well.

Bake in a greased jellyroll pan (15x10x1) in a preheated oven

Temp:  375

Time:    20 minutes

Meanwhile make the frosting:

Combine and bring just to a boil: 

1 stick butter

4 tsp. unsweetened cocoa

6-8 tsp. milk

Remove from heat and add: approximately 1 pound of confectioner’s sugar (sifted first if lumpy)

Stir in:  1 tsp. vanilla

Spread on cake while still warm.  Sprinkle with toasted nuts or coconut if desired.

Ellen’s Fabulous Chocolate Chunk Cookies

1 cup sweet butter (unsalted)

½ cup white sugar

½ cup brown sugar

2 tsp. vanilla

1 tsp. salt

2 cups flour

12 to 16 ounces of chocolate  (I use a combination of Hershey’s Special Dark, Hershey’s Milk and Heath Bars, and I use more than 16 ounces.)

1 cup coarsely chopped pecans, toasted

Cream butter and sugar.

Add vanilla and salt then add flour and mix well.

Add chocolate and nuts.

Chill dough for at least 1 hour.

Grease baking sheet or use parchment paper.

Break off dough then flatten with a glass (you can make them large or small).

Bake at 350 for 10 to 15 minutes.  Cool slightly before taking off baking sheets.  Can be frozen.