These recipes were collected from various places all over the internet. The source is stated at the end of each specific recipe. No copyright infringement is intended. If you have any recipes you'd like to see here, let me know.
Chocolate Chip Cookies
2 1/2 (1 ounce) squares unsweetened chocolate
1/2 cup butter
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups white sugar
1 teaspoon vanilla extract
2/3 cup sour cream
2 cups semisweet chocolate chips
Preheat oven to 375 degrees F (190 degrees C).
In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.
In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Source: previous owner Susanna.
1 cup butter, softened
8 ounces cream cheese
1 cup sugar
1/2 teaspoon vanilla
2 tablespoons grated orange peel
2 1/2 cup flour
1/2 teaspoon salt
1 cup blanched almonds, chopped very fine
4 ounces semi-sweet chocolate
1/4 cup butter
Cream together butter and cream cheese. Add sugar, vanilla and orange peel and beat until light and fluffy.
Mix in flour, salt and almonds. Shape into 1-inch balls. Place on ungreased cookie sheet. Flatten with glass dipped in sugar.
Bake for 15 minutes at 325 degrees.
When cooled, melt semi-sweet chocolate and butter over low heat. Spoon 1 teaspoon over center of each cookie and spread slightly. Sprinkle with almonds.
Source: The Chocolate Inn.
Chocolate Sablé Cookies
1 cup (2 sticks) plus 5 tablespoons unsalted butter
1 1/3 cups packed brown sugar
1 tablespoon vanilla extract
2 pinches salt
3 cups flour
1/2 cup plus 2 tablespoons Dutch-process cocoa powder
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
2 cups chopped top-quality chocolate such as Valrhona 70% cacao
grated zest of 1/3 lemon
1 egg white
1/4 cup coarse sugar crystals
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, vanilla and salt.
In a large bowl, sift together the flour, cocoa powder, cinnamon, nutmeg and baking soda. Add to the creamed mixture and mix until well combined. Mix in the chocolate and lemon zest. Add the egg white and mix just until blended.
Roll the dough into two 1 1/4 -inch diameter round logs and wrap in plastic film. Chill several hours or overnight. Cut the logs into rounds about three-eighths-inch thick.
Heat the oven to 350 degrees. In a small bowl, lightly whisk the whole egg. Place the sugar crystals in another small dish. Dip the sides only of each cookie into the egg and then in the sugar crystals. Place the sablés on a parchment-lined baking sheet. Bake for about 10 minutes until slightly puffed in the center. Place the baking sheet on a rack and let cookies cool for 5 minutes before removing them from parchment paper.
Source: The Chocolate Inn.
Chocolate Black Gold Cookies
6 T. all-purpose flour
1/2 t. baking powder
1/2 t. salt
10 oz. semisweet chocolate, chopped into 1/4-inch pieces
2 oz. unsweetened chocolate, chopped into 1/4-inch pieces
6 T. unsalted butter
2 large eggs
1/2 C. granulated sugar
2 t. pure vanilla extract
Preheat the oven to 325°F. In a sifter combine the flour, baking powder and salt. Sift onto a large piece of wax paper and set aside until needed.
Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place 6 ounces semisweet chocolate, the unsweetened chocolate, and butter in the top half of the double boiler. Use a rubber spatula to stir the chocolate and butter until completely melted and smooth, about 6 minutes. Transfer the melted chocolate mixture to a 1-quart bowl and set aside until needed.
Place the eggs, sugar and vanilla extract in the bowl of an electric mixer fitted with a paddle. Beat on medium 4 minutes until soft. Use a rubber spatula to scrape down the sides of the bowl, then continue to beat on medium for 2 more minutes. Stop the mixer, then add the melted chocolate and beat on medium for 1 minute until incorporated. Scrape down the bowl. Add the sifted dry ingredients and the remaining 4 ounces semisweet chocolate and mix on low speed until just incorporated, about 30 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined.
Using a heaping tablespoon of dough for each cookie (approximately 3/4 oz.), portion 12 cookies, evenly spaced, onto each of 3 nonstick baking sheets. Place the baking sheets on the top and center racks of the preheated oven and bake for 9 to 10 minutes, rotating the sheets from top to center about halfway through the baking time (at this time also turn each sheet 180°).
Remove the cookies from the oven and allow to cool to room temperature on the baking sheets, about 30 minutes. Store the cooled cookies in a tightly sealed plastic container until ready to serve.
Source: Marcel Desaulniers, chef of the Trellis restaurant in Williamsburg, Va., and cookbook author, this is his favorite chocolate cookie recipe, Black Gold Cookies, from his book, Death By Chocolate Cookies.
Source: The Chocolate Inn.