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.
Ingredients: The Filling: 2 pounds, sweet cherries, stemmed, and pitted - about 4 to 5 cups 2 tablespoons caster sugar 2 tablespoons Yuzu juice or lemon juice The Topping: 7...
Ingredients: The Filling: 2 pounds, sweet cherries, stemmed, and pitted - about 4 to 5 cups 2 tablespoons caster sugar 2 tablespoons Yuzu juice or lemon juice The Topping: 7...
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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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