Cocoa Mocha Chocolate Chip Crinkle Cookies

This turned out better than expected so I had to capture the recipes. I made these for a thing at Zoe’s school. I was busy so I had to get it done 2 days ahead of time. I think that made them better, really. And don’t be mad at the margarine. Sometimes when experimenting with a cookie, butter is too dear or I’m moving away from an oil based recipe. I like the margarine in this cookie and I’m going to keep it there.

Cocoa Mocha Chocolate Chip Cookie Recipe

1 stick margarine, (.25 cup)

1 cup dark brown sugar

2 eggs

1 tablespoon espresso powder

2 teaspoons vanilla

1 cup flour

1 teaspoon baking powders

1/2 teaspoon salt

12 ounces chocolate chips

powdered sugar

Cream margarine, sugar, eggs, espresso powder, and vanilla together. Make sure it’s no longer grainy. Combine the flour with baking powder and salt. Add to the creamed mixture. Scrape the sides and add the chips. Don’t mix too much. The dough will be soft. Chill an hour.

Scoop into balls and roll in powdered sugar. They spread so make them roomy on the sheet. bake at 350 for 15 minutes. It’s easy to over bake a cocoa cookie since you can’t see them brown. So start checking at 13 minutes and pull them out as soon as you think they are done.

Chocolate Madeline

I buy my cocoa in 5 pound bags. I have two kinds. It’s very liberating to know I always have some in the pantry.

These Chocolate Madelines have super-duper flavor. Madelines are crunchy around the edges and tender in the middle. I have to write it down because I really don’t want to make a different chocolate madeline ever.


.75 cup flour

.50 cup cocoa

hefty pinch of salt

4 eggs

1 cup sugar

1 teaspoon vanilla

6 ounces butter, browned, cooled

Melt butter, watch it for coloring, you want it browned not burnt. Sift together the flour, cocoa and salt. Combine the eggs with the sugar and whip until light in color, add the vanilla. Dump in the flour mixture. Combine. Add the melted butter, scrapping the brown bits in the pan into the batter. Allow the batter to sit 15 minutes on the counter. Butter the pan, then chill. Preheat the oven 400 degrees. I use a purple scoop, 3/4 ounce for each cake. Dish into the pan and bake for 10-12 minutes. When touched and the spring back they are done. Dust with powdered sugar and eat within hours of baking.


Start the butter while assembling your other ingredients.

Take a scant amount, 1/2 teaspoon of butter and 1/2 teaspoon of flour and combine in a little dish, brush this on the pan before chilling the pan. If you chill the pan first the butter-flour mixture is gets cold when spreading on the pan and doesn’t move as smoothly.

I use Dutch cocoa as opposed natural cocoa. It’s better nearly always in my estimation, but if you really want to know more read the article linked. There is no leavening agent in these little cake. The lift comes from eggs, the shape of the pan and the heat of the oven.

This recipe would not translate well into a cake pan, don’t do that.

Red Velvet Cake
She’s a pretty little thing. The tablecloth not so much.

She’s a pretty little thing. The tablecloth not so much.

If I haven’t talked about the magic of Bundt pans to impress people before let me say it now. People ohh and ahh over a Bundt cake like nothing else. Go and get yourself a fancy pan or borrow one from a person over the age of 45. They come in cup capacity. If you don’t know the size of your pan, like how could you, it’s not stamped into the metal of the pan, fill it with water and count the cups. If you buy an old pan at the thrift store butter and flour it thoroughly, like grandma did. Not all nonstick surfaces are created equal.

This recipe fills an 11 cup Bundt Pan. The pan shown (Brilliance from Nordic Ware) is a 10 cup pan. I made a few cupcakes too.

Red Velvet Cake

3.5 cups flour

.5 cup cocoa

1 teaspoon salt

2 cups oil

2 cups sugar

3 eggs

1.5 teaspoon vanilla

6 tablespoon red food coloring liquid or 2 tablespoons food coloring paste

1.25 cups buttermilk

2 teaspoons baking soda

2 teaspoons vinegar

Sift together flour, cocoa and salt. In the bowl of a stand mixer combine oil, sugar and eggs. Mix until the sugar is close to dissolved. Add the vanilla and food coloring. Mix on low the add the 1/3 of the flour mixture, then half the buttermilk, then 1/3 again the flour, the last half of the buttermilk and end with the last of the flour. Mix on medium high for 3-5 minutes, stopping to scrape the side. Put the baking powder in a small bowl and pour the vinegar into the baking powder and stir to dissolve. Pour this into the cake mixture quick, quick. Pour into a prepared pan, filling 3/4 of the way up. Bake 60-75 minutes or until a tester poked in the middle comes out cleanly. Cool 10 minutes in the pan then invert, remove from the pan to cool completely.

Marscapone Icing

8 ounces marscapone cheese

.75 cup powdered sugar

1 teaspoon vanilla

Combine the ingredients. The sugar will loosen the cheese. Don’t add anymore liquid than the vanilla. Artistically dribble and spread it over the top of the cake.