Posts tagged cocoa
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.

Successful Lamington 
The Daring Baker's Challenge challenged me once again.

This was a fun history filled baking adventure. Apparently Australia and New Zealand have had some knock out, throw down punches over where the recipe was created but most people put it to Australia. And it's named after a historic figure who wanted cake that didn't sully his fingers. Imagine, to have a cake named after you. Wouldn't that be a thing?

Regardless the challenge for me was getting the guys covered in chocolate without them falling apart. I had to use my experience in cake making to go after a well crafted, not too soft cake, because some cake just doesn't take kindly to handling.

Generally the Daring Bakers give you 100% failproof recipes, but there was debate over cornflour/cornstarch and how the Aussies' might be different than the American's. I didn't want to risk it. This time the challenged allowed for using any recipe, so long as it was dipped in chocolate and rolled in dessicated coconut. So I went after a few. My first go round was a disaster. I will not being sharing pictures.

The one you see pictured below is the Joy of Lamington recipe. I doubled mine to make a 13x9 sized cake, tall. Below are the  measurements I used:

For the cake

3 cups flour
Twenty-four Lamingtons! 
1 tablespoon baking powder
0.5 teaspoon salt
1 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 cup milk


4 cups (1 pound) powdered sugar
0.33 cup Dutch processed cocoa powder
3 tablespoons butter, melted
0.5 cup milk

1 pound dessicated grated (not sweetened, shredded) coconut

13x9 pan, lined with parchment and sprayed. Preheat oven 350 degrees.

In a bowl mix flour, baking powder and salt. Set aside. In a stand mixer cream butter and sugar thoroughly. Add vanilla. Add the flour and milk in third, alternating between the two and scraping after each addition. Mix for an additional minute.
Scrape batter into prepared pan and bake for 35-40 minutes or until a tester comes out cleanly.

Cool. Cut into 24-2 inch cubes.

Combine the powdered sugar, cocoa, melted butter and milk in a bowl. Put over water on the stove to double boil. The frosting should look like thick syrup.

Put a wire rack over a cookie pan (more to control the mess). Pour coconut into a shallow dish. Using 2 forks plop the cake into the frosting and turn it quickly to cover all 6 sides of the cube. Pull it out, balancing on a fork and allow it to drip briefly. Place it in the coconut and using 2 other forks, flick the coconut up onto the cube. Roll it around until all 6 sides are well coconutted. Place on rack to dry.

Once dry you can individually wrap the cakes. Chill until they are ready to eat.

And a shout out to my co-worker Paul Ross, an Australian man who took 20 minutes out of his very busy day to chat up Lamingtons and all the details a person might need to make them successfully. He gave these a passing grade, so I'll take it!