Best Special Dark Cocoa Recipes

DARK CHOCOLATE CHIP COOKIES

Dark Chocolate Chip Cookies image

These are the ultimate chocolate cookies. Yes, it's a bold claim, but with dark chocolate mixed in at three different steps-we'll stand behind it. First, bittersweet chocolate chips (60 percent cacao-the real plant from which chocolate is made) get melted into the butter. Then a flour mixture featuring Hershey's™ Special Dark™ cocoa powder-100 percent cacao-gets added. Finally, another 1 1/2 cups of chocolate chips get stirred into the dough before baking, so every bite you take is bursting with melt-in-your-mouth bittersweet bursts. To keep all that deep, rich flavor balanced, cookies get rolled in granulated sugar before baking for a little extra sweetness and sparkle! Serve cookies with a tall glass of cold milk, and if that's not enough to satisfy your chocolate craving, nothing will be!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h20m

Yield 50

Number Of Ingredients 9

Ingredients

1 1/4 cups Gold Medal™ all-purpose flour
1/4 cup Hershey's™ Special Dark™ cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, cut into pieces
2 1/2 cups 60% cacao bittersweet dark chocolate chips (from two 10-oz bags)
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla

Steps:

Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in 1 cup of the sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in remaining chocolate chips. Cover and refrigerate 30 minutes.
Shape dough into 50 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. In small bowl, place remaining 1/2 cup sugar. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Discard sugar after rolling balls.
Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.

Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 8 g, TransFat 0 g

SPECIAL DARK COCOA

Special Dark Cocoa image

This is something I came up with one evening after see a story about a company that was doing quite well selling cocoa with chili peppers in it. This recipe does use dark cocoa powder not the regular cocoa powder.

Provided by Debbwl

Categories Beverages

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup dark cocoa, not the light brown baking cocoa
1/4 cup Splenda brown sugar blend
1/2 teaspoon cinnamon
1/4 teaspoon chili powder
1/2 cup water
3 1/2 cups milk
1 teaspoon vanilla
cinnamon stick (optional)
whipped cream (optional)

Steps:

Combine cocoa, sugar, cinnamon, chili powder and water in a saucepan. Bring to a boil over medium heat, whisking constantly.
Add milk, continuing to whisk constantly till heated thoroughly, But do not boil.
Remove from heat and stir in the vanilla; serve in mugs.
Can garnish with cinnamon sticks and whipped cream.

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