225 grams (2 sticks) unsalted butter, room temperature
225 grams castor sugar
1/2 teaspoon vanilla extract
45 grams Alford Organic pinhead oats
100 grams dark chocolateDouble Dark Chocolate Oatmeal Cookies These rich treats get their name and richness from the double dose of darkness - cocoa powder and bittersweet couverture chocolate chips. They get their crunchy texture from Scottish pinhead oats.
These oatmeal cookies with dark chocolate chipped up are chocolate wafers.
Directions for Dark Chocolate Oatmeal Cookies Recipe: 1. Preheat oven to 350°F. Butter large rimmed baking sheet.
2. Sift first 4 ingredients into medium bowl.
3.Using electric mixer, beat butter in large bowl until fluffy.
4. Add sugar and vanilla; beat until blended.
5. Add flour mixture and mix until fully mixed.
6. Add oats and mix in.
7. Add chocolate and mix in to blend.
8. Using water, moisten your hands, shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round.
9. Repeat with remaining dough, spacing rounds about 2 inches apart.
10. Bake cookies until center is slightly firm and top is cracked, about 15 minutes. Cool on sheet.
225 grams (2 sticks) unsalted butter, room temperature
225 grams castor sugar
1/2 teaspoon vanilla extract
45 grams Alford Organic pinhead oats
100 grams dark chocolateDouble Dark Chocolate Oatmeal Cookies These rich treats get their name and richness from the double dose of darkness - cocoa powder and bittersweet couverture chocolate chips. They get their crunchy texture from Scottish pinhead oats.
These oatmeal cookies with dark chocolate chipped up are chocolate wafers.
Directions for Dark Chocolate Oatmeal Cookies Recipe: 1. Preheat oven to 350°F. Butter large rimmed baking sheet.
2. Sift first 4 ingredients into medium bowl.
3.Using electric mixer, beat butter in large bowl until fluffy.
4. Add sugar and vanilla; beat until blended.
5. Add flour mixture and mix until fully mixed.
6. Add oats and mix in.
7. Add chocolate and mix in to blend.
8. Using water, moisten your hands, shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round.
9. Repeat with remaining dough, spacing rounds about 2 inches apart.
10. Bake cookies until center is slightly firm and top is cracked, about 15 minutes. Cool on sheet.
While we don’t usually recommend cooking with extra virgin olive oil (we want to preserve those precious polyphenols and get the most flavor and nutrition out of them!), we couldn’t...
While we don’t usually recommend cooking with extra virgin olive oil (we want to preserve those precious polyphenols and get the most flavor and nutrition out of them!), we couldn’t...
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I just wanted to say I love making dark chocolate with your cocoa powder. It works so well. Thank you! -Angela
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Deep chocolate experience: This cocoa takes anything chocolate to a whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances! -Seth
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We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
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Best Cocoa Ever
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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