Chocolate Chip Decorated Cookies for My Cookie

Do you like chocolate chips cookies? Do you love decorating cookies? Than this is a recipe for you!

Last December as I was rolling out gingerbread dough, my oldest daughter, nicknamed COOKIE, I'm pretty sure you'll guess why, said "if only it was rolled chocolate chip cookie dough." I said "that will be a great idea". With that in mind, I had to place it in my to do list and planned it for February.

If you already have a favorite sugar cookie recipe, you can add 1½ cup of mini-chips and follow the steps like usual. I made a few modifications to my sugar cookie recipe and here it is, a rolled chocolate chip cookie dough for you to bake and decorate at home. I made a few changes to my cookies dough and they are marked with an *.

Chocolate Mini-Chip Cookies

 
Ingredients:
1 cup of butter or margarine (8 oz = 205 g)
¼ cup granulated sugar *
½ cup brown sugar * 
1 egg yolk * 
1 ½ teaspoons of  vanilla extract
3 ½ cups of  flour
½ teaspoon of salt
1 ½ cup of semi -sweet mini-chocolate chips *

Instructions: 
1. Cream butter and sugar until pale yellow and creamy (about 3 minutes). Add vanilla and egg yolk, beat until mixed.

2.Sift flour and salt together, and  to the butter mixture one cup at a time until fully incorporated (you may not need all the flour). Fold in the mini-chocolate chips. Wrap dough in plastic wrap and refrigerate for at least 1 hour. 

3. After the hour, remove the dough from the refrigerator and divide into 4 equal portions. Roll each portion of dough to ⅛ - ¼ inch (¼ - ½ cm) thick between 2 sheets of plastic wrap or parchment paper. Place back into the fridge for at least two hours.

4. Preheat oven to 350 º F (175 ° C). Working with one portion of dough at a time (keeping remaining dough refrigerated), cut the dough with sharp cookie cutters, and place on baking trays. Repeat with remaining dough. Bake for 8-10 minutes. Cool completely on wire rack before decorating.

Yields: 25 +, 2 ½ inch cookies. Why the +, well some little hands managed to reach a few before I had a chance to count them.

Note: 
a) I have used regular sized chips and they worked well, although the mini-chips make it easier to roll out.
b) These cookies come out super delicious and you won't be able to stop eating or baking them. I will not take responsibility for that, lol.
c) If you would like an icing recipe you could find it, HERE.

Enjoy!

Receta en español: AQUÍ

Love must be sincere. Hate what is evil; cling to what is good.- Romans 12:9

Chocolate Eggnog (Ponche de Chocolate)

Indulge in the perfect holiday treat with our delightful chocolate eggnog, ideal for any festive occasion. Whether you're celebrating Valentine's Day or simply craving a rich chocolatey beverage, this recipe is a must-try for chocolate enthusiasts year-round.

Receta de Ponche de Chocolate en español.

Note: For those who prefer the classic vanilla eggnog, just omit the cocoa powder from the recipe.

Chocolate Eggnog

Ingredients:
4 cups milk
⅓ cup of chocolate powder
1 anise star
1 cinnamon stick
2 cloves
pinch of nutmeg
1½ teaspoon vanilla
1 ½ cups of Rum
8 egg yolks
2 tablespoons of sugar
1 can of condensed milk (1 ½ cup = 405 g)
1 can of evaporated milk (11 oz.)
¼ - ½ cup of sugar 

 

Preparation:

1. Bring to a slight boil the milk and chocolate, then mix in the anise, cinnamon, cloves, nutmeg, and one cup of rum minus 1 tablespoon. Reserve the tablespoon of rum for egg yolks. Let simmer until the spices release their aroma and the rum evaporates. Remove from heat, let stand covered for an hour, and then strain to eliminate the spices. Combined with condensed milk and evaporated milk. Add ¼ cup of sugar a little until the desired sweetness is achieved. Bring to medium heat, stirring constantly with a wooden spoon.

2. Meanwhile, beat egg yolks with 2 tablespoons of sugar, and vanilla until it's pale yellow and has doubled in volume. Add the reserved tablespoon of rum, beat for one more minute, and set aside.

3. When the milk mixture reaches a high temperature, but not a boil. Temper the yolks by taking a bit of hot milk and pouring it in a stream into the yolks while beating. Then slowly add the yolks to the milk mixture while beating rapidly with a whisk until combined. Continue stirring until it thickens and remove from heat.

4. Cool before pouring into properly sterilized bottles and keep in the refrigerator. Serve cold.

Note:
a) When cooled it thickens even more.
b) If you like, you can use more condensed milk and omit the sugar.

Yield: About 7 cups. Fills two medium size bottles.

If you enjoyed this recipe, you would love the recipe for:

Puerto Rican Coquito

Banana Mama

And so we know and rely on the love God has for us. God is love. Whoever lives in love lives in God, and God in them.- 1 John 4:16

Chocolate Flan

I believe that all days should be days of friendship, love and are full of excuses to eat yummy desserts such as the one I present to you today. This flan is one of the desserts I will be making for Valentine's Day but I have to admit that I make it quite often.

This chocolate custard is exquisite, a classic among chocolate lovers and an alternative to the chocolate bon bons that are very much consumed this time of the year. This dessert recipe is simple and inexpensive, but this shouldn't make it any less delicious or elegant enough to be served on a special occasion.

Unlike the  vanilla flan which I do from scratch, for this flan I prefer to use the instant custard packets. This makes it easier to prepared because there is no need to use the oven and requires less time in the fridge.

Chocolate Flan 

Ingredients:
½ cup of semi-sweet chocolate chips or 2 ½ Tablespoons of cocoa powder
1 envelope (of 4 servings) of Goya Flan or Royal  brand
1 cup milk
1 cup cream
¼ cup sugar
1 teaspoon of vanilla


For the Caramel
½ cup granulated sugar  

Preparation:
1. Prepare the caramel (instructions below), caramelize the pan or pans where flan will go.
2. In a saucepan mix the chocolate and milk, heat until well blended and set aside.  
3. In another pot add the content in the envelope and cream, mix well, add previous mixture of chocolate milk and vanilla. Stir and cook in moderate heat just until boiling point.  
4. Remove from heat and pour into prepared molds or cups. 
5. Leave at room temperature until it is cool, then place in the refrigerator until cold and ready to unmold. Serve cold. If you want you can decorate with whipped cream or meringue.

Yields: 4 half cup servings. (I prefer to make only 3 servings) To serve six double the recipe.

I do not use the golden caramel that comes in the custard box because I do not find it's taste pleasing. I feel it tastes like maple syrup, it goes well with pancakes or waffles, but not with flan.

For the caramel:

Many recipe use water and sugar but it always comes out wrong ( for me that is). I now make it like my lovely sister, Miriam, taught me:

In a nonstick pan place  ½ cup sugar and cook over medium heat. The sugar will begin to melt and turn brown at the edges first. With a wooden spoon move the edges from outside to the center to help it melt in a uniform way and prevent it from burning. When all the sugar has melted and has obtain a golden color, it is then ready to cover the mold where you will place the flan. Note: Do not let it turn to dark, or it will taste bitter.

Do not forget to be romantic with your partners. In a few minutes and by a candlelight, you can enjoy this delicious dessert for a special occasion. May love reign in your homes and in your marriages.

Receta en Español para Flan de Chocolate: AQUÍ.

Let us not become weary in doing good, for at the proper time we will reap a harvest if we do not give up.- Galatians 6:9.