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Recipes
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Triple Chocolate Cookies
1 ⁄ cup (59 ml) flour
4
1 ⁄ cup (59 ml) unsweetened
4
baking cocoa
1 ⁄ teaspoon (1.3 ml) baking
4
powder
1 ⁄ teaspoon (0.6 ml) salt
8
6 tablespoons (89 ml) butter,
room temperature
Combine flour, cocoa, baking powder and salt in a medium bowl. Set
aside. With mixer, beat together butter, sugar and eggs at MEDIUM
speed until smooth. Add melted chocolate and continue mixing on
MEDIUM speed until blended. Reduce speed to LOW and add dry
ingredients. Add chocolate chips and walnuts; mix well. Drop by
tablespoons onto cookie sheets, one inch apart. Bake at 350ºF (177ºC)
until cookies look dry and cracked, but feel soft when lightly pressed,
about 11 minutes. Let cookies stand on sheet for 5 minutes. Transfer to
racks and cool completely. Makes about 2 dozen cookies.
Ginger Cookie Bars
3 ⁄ cup (177 ml) vegetable
4
shortening
1 cup (237 ml) sugar
1 ⁄ cup (59 ml) molasses
4
1 egg
1 ⁄ teaspoon (2.5 ml) vanilla
2
2 cups (473 ml) flour
In a mixing bowl, combine shortening, sugar, molasses, egg and
vanilla. Beat on MEDIUM speed until smooth. Add flour, baking soda,
cinnamon, cloves, ginger and salt. Mix on LOW speed until blended.
Spread in an ungreased 15x10x1-inch (39x26x3 cm) baking pan. Bake
at 375ºF (190ºC) for 12 minutes or until lightly browned. Do not over-
bake. Cool on a wire rack before cutting. Makes about 4 dozen bars.
7 tablespoons (104 ml) sugar
2 eggs
8 ounces (227 g) semisweet baking
chocolate, melted and cooled
1 cup (237 ml) milk chocolate chips
1 cup (237 ml) chopped walnuts
2 teaspoons (10 ml) baking soda
1 teaspoon (5 ml) ground cinnamon
1 ⁄ teaspoon (2.5 ml) ground cloves
2
1 ⁄ teaspoon (2.5 ml) ground ginger
2
1 ⁄ teaspoon (2.5 ml) salt
2
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