Tag Archives: chocolate chips

Black Angus Cookies

This is an excellent recipe for the chocolate lover. It uses coffee to accent the flavor of the chocolate. It is only missing the other item we are now seeing in recipes of cookies that contain chocolate- the sprinkle of sea salt on the dough just before baking. That could easily be fixed by the person making these wonderful cookies.

This recipe was published way back in 2006, and yet is seemed to predict a lot that is happening now in the cooking of chocolate oriented cookies. First, it starts with bittersweet chocolate. That is now available in chip form and is being used by a large number of the recipes I see. Second, this recipe melts the chocolate and butter into a smooth mixture before adding it to the rest of the wet ingredients. That also is showing up in a lot of current recipes.

Ron Paul Black Angus Cookies

from the Oregonian FOODday Tuesday, December 5, 2006
Makes 5 to 6 dozen (or less)


  • 1 pound bittersweet chocolate, chopped (3 1/3 cups)
  • 3/4 cup unsalted butter (1 1/2 sticks; not margarine)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 Tablespoons instant espresso powder
  • 1 1/2 Tablespoons vanilla extract
  • 1 1/2 cups toasted and coarsely chopped pecans (1/3 pound; see note)
  • 2 cups semisweet chocolate chips (12 ounces)


  1. Preheat oven to 350 degrees. Lightly grease baking sheets or line with parchment paper.
  2. In top of a double boiler over hot water, place bittersweet chocolate and butter and heat until melted, stirring occasionally; set aside.
  3. In a medium bowl, sift together the flour, baking powder and salt; set aside.
  4. In a large bowl combine eggs, sugar, espresso powder and vanilla extract. Beat with a wooden spoon, or the paddle attachment of a stand mixer until well-combined. Pour in the bittersweet chocolate mixture and mix well. Gently fold in the flour mixture, pecans and semisweet chocolate chips.
  5. Drop dough in 2-Tablespoon portions (or using #50 scoop), 2 inches apart onto the prepared baking sheets. Bake 11 to 13 minutes, until cookies are still shiny but are beginning to set in the cente. Do not overbake. Remove immediately to wire racks,or aluminum foil to cool.
  6. NOTE: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them. Or, spread on baking sheet and bake in 375 degree oven for 5 to 8 minutes or until brown Or, spread nuts on a paper plate on in a microwave-safe pie pan. Microwave on high for 1 to 2 minutes or until golden brown, stirring once.

My hint for the pecans is to toast them first, and then chop them. It is easier to toast large pieces than the many small pieces from chopping.

I find that the cookies are very slow to totally solidify. That means that if I try to take them off the baking sheet, or even the parchment paper too soon, the bottom centers stick and it makes a mess. I would recommend lining the baking sheets with parchment paper, and then pulling the parchment paper off the baking sheet and onto the cooling racks when the cookies come out of the oven. Use a new piece of parchment paper for the next batch. Take the cookies off the parchment only when they are stone cold.

Pub Cookies

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My sister Ann sent me this recipe, and after a quick glance, I put it aside. It called for pretzels and I would have to put those on a shopping list and get them someday in the future. But a couple other things also caught my eye. 1) The full name of the cookies is Gelato di Superior Pub Cookies. 2) There are a lot of ingredients in the cookies. 3) The recipe calls for a ½ cup scoop size.

I made the cookies according to the recipe and you can see the enormous size of each. That plate is 7 ½ inches in diameter! I only got 4 cookies on my cookie sheet at a time, and this created a problem since the cookies cool on the cookie sheet for 30 minutes; I had to use several of my other pans to be able to continue to process the cookie dough. So one thing I wanted to do is to reduce the scoop size; I found eating one cookie more than I liked and immediately cut all the rest of the finished cookies in half. So a scoop size of ¼ cup is probably adequate – that would be a #16. I have a #20 that I will use next time.

But let me go back to the name of the cookie, and its origin –Hot Springs National Park in Arkansas. There is a historical area of the park that includes a row of bathhouses from back in the 1800s. One of those bathhouses –the northern most- is the Superior. It currently serves as a brewery and restaurant. The web site gives the cookie the identification of Superior Bathhouse Brewery & Distillery’s Gelato di Superior Pub Cookie. So you can see why the enormous cookie size; people probably stop in and buy a cookie to munch on as they do the tourist bit up and down Bathhouse Row road.

After I made my Halloween Cake Pops, I did have some left over pretzels, and so I made the cookies. When the recipe says to put the uncooked regular oats and next four ingredients in a large bowl, it really means a large bowl. I used a 4 quart bowl and almost couldn’t get everything combined. However, there may be an easier solution; almost everything in the recipe is either 1 cup, or 1 teaspoon, so I think the recipe could easily be divided in half making the 4 quart mixing bowl adequate.

My final suggestion is with regard to the crushed pretzels; I did not crush them greatly, and they ended up sticking out in several places. As always, I think it might be well to run a knife through them to make them about the size of the chocolate morsels and chopped sandwich cookies.

Below, there are two versions of the recipe – the original, and Errol’s half size version. Other than the amount of ingredients, and the scoop size, both recipes are the same and give a similar number of cookies – about 15.

Original Gelato di Superior Pub Cookies


  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 2 cups uncooked regular oats
  • 1 cup sweetened flaked coconut
  • 1 1/2 cups semisweet chocolate morsels
  • 1 cup crushed pretzel sticks
  • 12 chocolate sandwich cookies, chopped
  • Parchment paper


  1. Preheat oven to 350. Beat first 3 ingredients ar medium speed with an electric mixer until creamy. Add eggs and vanilla, beating just until blended.
  2. Combine flour and next 3 ingredients in a bowl, gradually add to butter mixture, beating well. Combine oats and next 4 ingredients in a large bowl. Add cookie dough to oat mixture and blend using your hands.
  3. Roll about 1/2 cup dough into a ball. Place on parchment paper-lined baking sheet. Flatten ball to 1/2 inch thickness with the palm of your hand. Repeat procedure with remaining dough.
  4. Bake at 350 for 18 minutes or until golden brown. Cool on pan on a wire rack (about 30 minutes). MAKES 15 SERVINGS.

After the first batch, I found that 18 minutes made the cookies more crisp than I like, and I cut the cooking time down to 16 minutes. Also, if you have two pans in the oven on the middle and lower shelf, you need to rotate the pans about half way through; the lower pan is shielded from the upper heating element, and will not be as cooked as the middle pan.

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Errol’s Version of Gelato di Superior Pub Cookies


  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1 large eggs
  • 1/2 tsp vanilla extract
  • 1 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 cups uncooked regular oats
  • 1/2 cup sweetened flaked coconut
  • 3/4 cups semisweet chocolate morsels
  • 1/2 cup crushed pretzel sticks
  • 6 chocolate sandwich cookies, chopped
  • Parchment paper


  1. Preheat oven to 350. Beat first 3 ingredients ar medium speed with an electric mixer until creamy. Add egg and vanilla, beating just until blended.
  2. Combine flour and next 3 ingredients in a bowl, gradually add to butter mixture, beating well. Combine oats and next 4 ingredients in a large bowl. Add cookie dough to oat mixture and blend using your hands.
  3. Roll about 1/4 cup (#16 scoop- I used my #20) dough into a ball. Place on parchment paper-lined baking sheet. Flatten ball to 1/2 inch thickness with the palm of your hand. Repeat procedure with remaining dough.
  4. Bake at 350 for 16 minutes or until golden brown. Cool on pan on a wire rack (about 30 minutes). MAKES 15 SERVINGS.

The #20 scoop is slightly smaller than the 1/4 cup #16 scoop, but I don’t think it is enough to make any real difference. I got 8 cookies on my cookie sheet of this size, and they expand to about 4 inches in diameter. So you probably need to consider 5 inches placement center to center.

Original Toll House Chocolate Chip Cookies

Everybody tries to improve on the Toll House cookie by making it bigger or adding to the flavor. But for me, the Original is still the best. There are enough parameters that you can manipulate to make the cookie just as you like it. By that, I mean it can be either a soft, chewy cookie, or a crisp, crunchy cookie. It all depends on what you want to do about cookie spread.

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Original Nestle Toll House Chocolate Chip Cookies


  • 2 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 2 cups (12 oz.) Nestle Toll House Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts*

Preheat oven to 375 degrees F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

*If omitting nuts, add 1 to 2 tablespoons of all-purpose flour.

Now we need to know how to control cookie spread in order to change the characteristic of the cookie from crisp, to chewy. When the cookie is cooking and spreads, it drys out and becomes crisp. To make a chewy cookie we want to delay the spread. The easiest way to do this is to allow the cookie to be less cooked. This can be done in a several ways- reducing the heat of the oven, reducing the time the cookie is in the heat, and finally, making the cookie colder before it goes into the oven. Also, be careful that you are not dropping the next pan of cookies onto warm cookie sheets; this starts the cooking process before the pans goes into the oven.

As the recipe is now, I get a medium crisp cookie. I have gotten more moist, chewier cookies in using all the different suggestions. I have reduced my cooking temperature by 25 degrees; at other times I have reduced the cooking time by 5 minutes. And I have placed the pan of cookies in the refrigerator for 20 minutes to cool them.

I think all the additions and variations on the chocolate chip cookie recipe have failed to make it any better. This original recipe still has a lot going for it.

Quick Chocolate Pie

The name of this pie might be a misnomer; it is only chocolate if you include chocolate chips in the making. Otherwise it could be a peanut butter pie, or even a cinnamon pie; it all depends on what chips you use. This picture of the pie is how it looks before you decorate it; actually, I goofed in making it and used a 10 inch pie plate instead of the called for 9 inch, and as a result there is a gap between the crust and the filling.

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This is a very simple recipe; the only time you have to use the oven is to bake the pie shell. The pie is given body through freezing the filling.

I got this recipe from James Adams, my son-in-law. Quite often when we have a pot-luck get together, he will bring a version of this pie. I got the recipe from him for the version of the pie he brought to our Thanksgiving get together; He names this one a Mexican pie since it has both chocolate and cinnamon- a couple of the tastes of Mexico.

The comments after the title of the pie are my paraphrasing of what James told me when he gave me the recipe.

Quick Chocolate Pie

(James Adams)
This is a universal recipe; I call it that because it is easy to swap out ingredients for different effects. Using all 4 ounces of chips as sweet chocolate and no extract, you get the original recipe which is a good chocolate pie. The pie we had at Thanksgiving is what I call a Mexican version and is as printed below; it uses only half the chocolate chips and then replaces the other half with cinnamon chips, and added some almond extract for flavoring. I have also made it with mint chocolate chips, and with peanut butter chips. I have always used some kind of oreo/graham cracker crust, but I’m certain a conventional crust would work just as well. James


  • 1 (9 inch) baked pie shell
  • 2 ounces sweet chocolate chips
  • 2 ounces cinnamon chips
  • 1/3 cup milk,- divided
  • 2 Tablespoons sugar
  • 3 ounces cream cheese, -softened
  • 8 ounces Cool Whip, -thawed


In a sauce pan, heat the chips and 2 Tablespoons of the milk over low heat until the chips are melted and the mixture is smooth.

In a small mixer bowl, beat the sugar and cream cheese until smooth. Add the remaining milk and the melted chip mixture; beat until smooth. Fold in the Cool Whip.

Spoon into the pie shell. Freeze.

While James points us to a crumb pie crust, here is my suggestion for making one.


  • 9 chocolate graham crackers, -(one sleeve)
  • 1/3 cup chopped nuts
  • 3 Tablespoons butter, -melted


Preheat oven to 375 degrees F.

In a food processor, place the graham crackers and nuts. Pulse until they are fine. Add the melted butter and process until everything is moist.

Press into a 9 inch pie plate and cook for about 10 minutes.


I decided to use the skills I am learning for cake decorating and to pipe Creme Chantilly (whip cream) on the top of the pie. Here is what that looks like.

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Chocolate Fudge

When I made this recipe for the holiday season, it quickly was apparent that I needed to work on changes to the recipe. The original recipe is at the bottom of this post so you can see it.

Mary Boese was a friend from our days in Forest Grove, Oregon. Our daughters were in school together, and our house was a gathering place for the students after school until their parents could pick them up.

The reasons I felt a need to modify the recipe is first, at one point in the directions it says to “spread into three 8 x 8 buttered pans”. Luckily, I was giving most of the fudge away so it didn’t bother me too much at that point. But, who wants to make so much at a time unless you are producing for some reason.

The second item that caught my eye was the need for 16 ounces of marshmallow cream. That is a problem; the big bottle of marshmallow cream is only 13 ounces now, and there is a small bottle that is 7 ounces. It is obvious that this recipe was originally developed around the availability of marshmallow cream, and it only came in 16 ounce bottles. As a result, we need a lot of ingredients and end up making the three 8 x 8 pans.

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I originally cut the fudge into 2 x 2 inch pieces, and that is what the photo shows- the original fudge in large pieces.

After working on the altered version of the recipe, I took it to some chocolate lovers to give me feedback on whether I had kept the good taste and all of the recipe. One thing I did in altering the recipe is to put it into a larger pan; then I cut it into 1 x 2 inch pieces; my test audience all said that they thought the pieces I took to the test kept the good taste and they liked the smaller pieces I had formed. In fact, they did not want me to make the pieces any thicker. So, I am recommending that you spread the fudge into a 10 x 15 inch pan, and then cut it into 1 x 2 inch pieces.

I also decided to do away with the marshmallow creme; it is sticky and it is not necessary for the marshmallow to be in a creme state. So this it the final results of my changes.

Chocolate Fudge

(Mary Boese 1983, modified by Errol Crary 2014)


  • 5 oz. miniature marshmallow
  • 12 oz. semi-sweet chocolate chips
  • 5 Tablespoons butter
  • 1 teaspoons vanilla
  • 1 1/2 cups granulated sugar
  • 5 oz. evaporated milk
  • 2/3 cups chopped walnuts


  • Combine in a large bowl the marshmallows, chocolate chips, butter and vanilla.
  • Boil sugar and milk together for 9 minutes. Pour over ingredients in large bowl. Beat until almost set. Stir in nuts.
  • Spread into 10 x 15 x 1 inch buttered pan. Allow to set up in refrigerator.

Using marshmallows instead of the creme means you need to beat the mixture that melts everything together a little harder, but it works.

You may use pans other than the 10 x 15 that I recommend; the results are just thicker fudge pieces. For example, a 9 x 13 pan would make pieces about half the depth as an 8 x 8 pan, and in the photo you can see the depth of an 8 x 8 piece. Everyone said that the 2 x 2inch pieces made in the 8 x 8 pan were too big, and most people cut them into fourths.

Here is Mary’s original recipe:
Chocolate Fudge
(Mary Boese 1983)
16 oz. marshmallow creme
36 oz. semi-sweet chocolate chips
1/2 lb. butter
2 teaspoons vanilla
4 1/2 cups granulated sugar
15 oz. evaporated milk
2 cups chopped walnuts

Combine in a large bowl the marshmallow creme, chocolate chips, butter and vanilla.

Boil sugar and milk together for 9 minutes. Pour over ingredients in large bowl. Beat until almost set. Stir in nuts.

Spread into three 8 x 8 buttered pans. Allow to set up in refrigerator.

Rocky Road Cookies

We are all familiar with the tastes of rocky road- it has chocolate, marshmallow and nuts. These cookies combine all those without hiding the marshmallow. Normally, if you cooked the marshmallow it would melt into the other ingredients; in this case, it is preserved as part of the look of the cookie.

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Rocky Road Cookies


  • 12 oz. semi-sweet chocolate morsels
  • 1 cup butter
  • 4 eggs
  • 2 cups granulated sugar
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups chopped walnuts
  • Cooled chocolate mixture
  • a bag of miniature marshmallows


Preheat oven to 400 degrees. Melt over low heat the chocolate morsels and butter. Cool before starting rest of recipe.

Mix together and beat well the eggs, granulated sugar, flour, baking powder, salt, and vanilla. Stir in the nuts and cooled chocolate mixture.

Drop by rounded teaspoons about 2″ apart onto un-greased baking sheet. Press a marshmallow in the center of each cookie. Bake about 8 minutes or until no imprint remains when touched with finger. Immediately remove from baking sheet.

Option: This dough may be put into a 15 x 10 x 1″ jelly-roll pan and baked as bar cookies. Sprinkle the marshmallows evenly over top of cookies in pan. Bake in 375 degree oven for 20 to 25 minutes.

The recipe is simple and straight-forward. All I can add is that it makes a lot of cookies- I would say over 5 dozen at the teaspoon size.

Kookie Brittle

The irregular shape of the pieces of Kookie Brittle invite you to take the size piece that will be just right. One size does not fit all when eating cookies.

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As you might sense, I like to make drop cookies. Kookie Brittle defies that bent. It is a short bread pan cookie that after cooking, you break into pieces – no cutting nice even pieces with a knife. In many ways, being a pan cookie means it is very easy to make; it all comes together at once.

Kookie Brittle


  • 1 cup butter
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon salt
  • 1 cup sugar
  • 2 cups sifted flour
  • 6 oz. chocolate chips (semi-sweet)
  • 1/2 cup finely chopped walnuts


Preheat oven to 375 degrees. Blend butter, vanilla and salt together well. gradually add sugar, flour and chips.

Press evenly into un-greased 15 x 10 x 1 inch pan. Sprinkle chopped walnuts over top. Press firmly into dough. Bake 25 minutes or until browned. Cool and break into irregular pieces and drain on paper towels.

I was surprised that the directions do not cream the butter and sugar, but add the sugar later with the dry ingredients. I think this might make mixing of the dry ingredients into the dough slightly more difficult, and I doubt if the order is necessary.

The dough is very stiff when mixing is finished; it is almost the consistency of clay. It takes considerable effort to push it out into all areas (the corners) of the pan. If you are having trouble getting the dough spread evenly into the pan, put it in the hot oven for just a minute; it will soften and spread easier.

Do try to get the dough even in the pan. I find that many times the cookies have cooked slightly unevenly with one end or corner getting too brown. You might also want to watch the cooking time- 25 minutes might be a couple minutes too long.

English Toffee

English Toffee is a favorite when it comes to Holiday Season candy. I find it difficult to make because of the changing state of the sugar from hard-ball to caramel is so fast you need to move quickly and use subjective judgment. There is no time to use a candy thermometer or the cold water testing of the sugar’s state. The key is the dark golden brown color, but not so dark as to be burned.

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I think there is a psychological factor in cooking the toffee that in order to prevent the burning I do not let the heating of the sugar advance completely to the caramel state. I have burned the sugar at times, and the burned sugar tends to be stuck to the bottom of the pan; so the problem is not with the caramelized sugar going into the toffee, but in cleaning the pan. And, my sister Rachael taught me how to do that- there is a powder known as Barkeepers Friend that seems to take the black burn right out of the pan. I buy my Barkeepers Friend at one of the Big Box building goods stores.

English Toffee


  • 1 pound butter
  • 2 cups granulated sugar
  • 2 cups slivered almonds
  • 1 package (12 ounces) chocolate chips
  • 1 cup finely chopped walnuts


  • Stir butter and sugar together in a large sauce pan over high heat until mixture is melted.
  • Continue cooking while stirring constantly until toffee is very smooth and dark golden brown (about 10 minutes).
  • Add almonds and cook one minute longer, being careful not to burn.
  • Spread in a 9″ x 13″ buttered pan. Allow to cool several minutes.
  • Sprinkle chocolate chips evenly over top. As chips melt, spread over entire surface.
  • Cool in refrigerator. Knock from pan and break into pieces.
  • Stores well in a covered can in refrigerator; I place wax paper between layers.

While the recipe is for a 9 x 13 inch pan, the recipe easily divides into half and can be made in a 7 x 9 pan. I have done that many times and recommend starting that way if you are not confident about boiling the sugar.

If your pan is glass, I would recommend lining it with foil before buttering it; I have been successful buttering with PAM spray. I broke a glass pan trying to knock the toffee from an unlined pan.

You are going to get a little burn in the bottom of your sauce pan; get the Barkeepers Friend I mentioned previously and it comes right out.

Daughter Mindy saw someone making English Toffee and putting it in a 10 x 15 inch pan; she felt the depth of the toffee looked better than when in the 9 x 13 pan. If you want to do this, you should increase the amount of chocolate chips to cover the bigger areas; try 16 ounces instead of the 12 ounces as a starting point.

Do NOT use the point of your good knife to break up the toffee. I lost the point of my knife that way. Depending upon how close to caramel the sugar got, you might even need to go out to the garage and get a chisel and hammer to break up the toffee.

Giant Chocolate Chip Cookies

For the last few days, I have been wanting a chocolate chip cookie. I even looked at them when I went to the store. But, for me, I have not seen an improvement over the original Toll House Chocolate Chip cookie. Marlys has recipes for versions of chocolate chip cookies with oatmeal, and others like Mrs. Fields, but they don’t seem to add anything for me. Then, I noticed this recipe in her book- Giant Chocolate Chip Cookies, and I decided I had to investigate it. So, here it is.

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Giant Chocolate Chip Cookies

  • 1/3 cup shortening
  • 1/3 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 oz. semi-sweet chocolate pieces
  • 1/2 cup chopped walnuts

Preheat oven to 375 degrees. Make sure oven rack is in the middle.

Cream shortening, butter and both sugars together in large bowl. Add egg and vanilla.

In small bowl mix together flour, salt and baking soda. Beat into large bowl in two batches. Stir in chocolate pieces and nuts.

Divide dough into 4 pieces to make 4 cookies. Form 2 cookies 1/2″ deep (center slightly lower) on upside down cookie sheet. Bake one pan at a time for about 15 minutes. Let stand 5 minutes and remove gently. Centers will be soft but will firm as they cool.

So the recipe makes just four cookies! I think the “upside down cookie sheet” means that you do not want edges on the pan you are using to bake the cookies. I use the sideless air bake cookie sheets, and then the silicon mats, and didn’t have any problem. I did leave the cookies alone for the 5 minute initial cooling; I didn’t try to take them off the pans. At the end of the 5 minutes, I slid the silicon mats onto the cooling racks being very careful to not bend them. I don’t know how to remove them from the silicon mats before they have completely cooled; that would require a very big pancake turner.

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Before they were baked, the cookies were about 6 inches in diameter. The sheet of 8.5 x 11 paper gives you a scale for their size. They spread while cooking, and added about an inch to their diameter. The finished cookies are a good 7 inches in diameter.

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When I ate one of the cookies, it was crusty, and not a soft cookie. I think the cooking time could be a minute or two less. The cookies continue to cook on the cookie sheet while they are out of the oven and cooling for that 5 minutes.

While the recipe in general is a smaller quantity than the Toll House recipe, it is different in that it uses some shortening. That should make the dough stiffer, and with less spread then a recipe that uses all butter. I guess with these big cookies, one doesn’t want too much spread or they could be running off the edge of the pan. This is a recipe that you make for a child to be a surprise when they want a cookie.

Spicy Zucchini Brownies

This is a most interesting recipe. It lacks eggs and butter in the batter so it comes close to being Vegan; I was not able to eliminate the white sugars, so that is a problem for anyone trying to make a Vegan version.

My muse for developing this recipe was Dr Patricia Engle; we were talking about using our abundant zucchini and she mentioned that she had made zucchini brownies, and added a bit of chili powder to give them some heat; she said that it hadn’t been enough in her opinion, and she would try cayenne the next time.

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The recipe also allows several other alternatives; while it is designed as a spicy recipe, the cayenne pepper could be left out to make a simple zucchini brownie. Surprisingly, the zucchini makes these brownies extra moist and in my taste-testing, I have been told they are a very good brownie.

Another alternative in the recipe are the nuts; they could be eliminated for anyone with an allergy. I have also thought of adding, or substituting for the nuts, chocolate chips; I would use the same amount as the nuts – 1/2 cup.

Spicy Zucchini Brownies


  • 1/2 cup vegetable oil
  • 1 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cayenne pepper
  • 2 cups AP flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1/2 cup chopped walnuts
  • 1 double recipe chocolate glaze – see below


Preheat oven to 350 degrees F. Grease a 9 x 13 inch baking pan.

In a large bowl, blend together well the oil, sugar, vanilla extract and spices. Add the flour, cocoa powder, baking soda and salt. Fold in the zucchini and nuts.

Bake for 25 to 30 minutes.

Frost the brownies with the chocolate glaze. Let cool completely before cutting into 18 pieces.

Chocolate Glaze (double recipe)


  • 2 Tablespoons Butter or Margarine cut into chip-size pieces
  • 4 Tablespoons milk
  • 4 ounces chocolate chips
  • 2 cups confectioners’ sugar


Place the milk, butter and chocolate chips in a medium microwave-safe bowl, and microwave for 20 seconds. Remove from the microwave and stir the mixture. Repeat the 20 second heating and stirring until the mixture is smooth when stirred.

Add the sugar and stir to dissolve it all into the chocolate mixture. Continue stirring to smooth out any sugar lumps. Use before the glaze cools and hardens.

When you first mix up the batter, you will wonder if there has been a mistake; the batter is very dry- I would say it is almost granular. But when the brownies have been cooked, the zucchini has released its moisture and the brownies are excellent.

I started with a fairly common chocolate glaze; it has a 3-2-1 ratio of ingredients. That would be 3 Tablespoons heavy cream, 2 ounces of chocolate chips, and 1 cup of confectioners’ sugar. I thought about the fact you need to buy heavy cream in larger amounts, and why buy so much more than you need (6 Tablespoons for a double recipe). So, I looked at eliminating the heavy cream by using some solid fat, plus regular milk. I actually like this version of the glaze better; it seems to stay loose longer when mixing in the sugar and thus can be made smoother. That change also makes it easier to move the recipe into a Vegan friendly recipe as the only remaining issues are the white sugars once you substitute one of the Vegan friendly milks – I tried using the Almond Milk successfully.