Last week I posted a recipe for chocolate brownies. I hope you all enjoyed them!
This week I have a tasty little treat that is very easy to make. So grab your fun hat and let’s whip up some chocolate nonpareil cookies!
You will need some mini nonpareil ( I use Cocoa Mill’s dark chocolate nonpareil, just because they are readily available, and super good, you can use milk chocolate nonpareil too if you wish).
Cocoa Mill’s Chocolate Nonpareil Cookies:
2/3 cup of butter (or shortening)
1/2 cup of granulated sugar
1/2 cup of brown sugar
1 tsp. vanilla
1 3/4 cups of all-purpose flour
1/2 tsp. of baking soda
1/4 to 1/2 a tsp. of salt (depending on how sweet you like your cookies)
1/2 lb. chocolate nonpareil
Pre-heat oven to 375 degrees F.
Cream butter and sugars together, add egg and vanilla, mix well. Add flour, baking soda and salt, mix well. Roll cookie dough into 1 inch balls and place on a greased cookie sheet. Place a chocolate nonpareil in the center of each ball of dough and press down to flatten cookie.
Bake in the oven for 8-10 minutes. When lightly brown take out and cool on a wire rack. Enjoy with a tall glass of cold milk.
These cookie freeze well, this allows you to pull them out and enjoy them whenever you wish.
Summer time is great, vacations, relaxation, cook outs, warm weather and the list goes on and on… This summer I am going to be cooking some great recipes using Cocoa Mill’s chocolate and sharing the yum factor with you. I am sure in these recipes you could use any chocolate, but I cannot vouch for any other chocolate than Cocoa Mill, so beware! Jk 😉 (Seriously though try to use an all natural chocolate, the preservatives and waxes used in some chocolates can leave a recipe tasting a little blah.)
The first recipe I want to share is Cocoa Mill Brownies. These tasty little treats are decadent to say the least. This is my go to recipe for a great dessert. I hope you enjoy them too!
Cocoa Mill Brownies:
2 sticks of butter (softened)
6 to 8 ounces dark chocolate
1 cup granulated sugar
1 cup powdered sugar
1 teaspoon of vanilla
1 cup all-purpose flour (can use whole wheat if desired, tastes just as good)
1/2 teaspoon of salt
1 cup chopped walnuts or pecans (if desired, which I do not!)
In a saucepan melt 1 stick of butter and the chocolate, stirring continually so not to burn the chocolate. Set aside.
In a mixing bowl place 1 stick of butter, sugar, powdered sugar and vanilla mix together. Add eggs and mix again. Add flour and salt mix until well blended. Add chocolate and stir until batter is chocolate through and through. Add nuts last if desired.
Pour batter into a buttered 13 x 9 x 2 baking pan. Bake at 325 degrees F for 35 – 40 minutes or until a knife stuck in comes out clean.
Cool in pan on wire rack. After it is cooled you can either enjoy as is or top with Nutella for and added yum (this also prevents brownies from drying out.)
Happy Summer! Let me know if you try it and what you think!