December 8, 2011
A winner has been selected: congrats to Sarah P! Thanks to everyone else for reading and joining in the fun. Happy new year!
Calling all chocolate lovers! This one from Scharffen Berger is for you.
Do I need to say anything else? You chocolate geeks already know Scharffen Berger and their amazing artisan chocolates. The rest of you chocoholics just need to know that this is some of the best damn chocolate you can get your hands on, especially for baking (something I do with these products more often than I should!). Simply choosing Scarffen Berger makes your dessert better.
If you can’t turn that down, I’ll meet you after the jump to tell you what’s in this amazing Chocolate Overload prize pack (and share a recipe for amazing Deluxe Double-Chocolate Cookies). If you can turn this down, well, there’s hope even for the craziest among us!
Scharffen Berger has kindly offered to send one of you hungry chocolate lovers a package that includes:
* One 9.7-ounce 99% Cacao Unsweetened Chocolate Baking Bar
* One 9.7-ounce 70% Cacao Bittersweet Chocolate Baking Bar
* One 6-ounce package 70% Cacao Bittersweet Baking Chunks
* One 6-ounce package 62% Cacao Semisweet Dark Chocolate Baking Chunks
* One 6-ounce Unsweetened Natural Cocoa Powder
* The Essence of Chocolate cookbook
To be eligible to win, leave a comment by midnight on Monday 12/12 sharing the most decadent way you’ve ever enjoyed chocolate. And, um, keep it PG, okay?!
I have a feeling you know exactly what you’re going to make with these goodies. (In fact, if that’s the case, you may want to enter your recipe into the Scarffen Berger Elevate a Classic contest. Selected recipes can win as much as $10,000!)
If you don’t know what to make, though, how about you try this Chocolate Espresso Pecan Pie. I’ll be making it this Christmas, as I have been for the last couple of years. Or you can give these Deluxe Double Chocolate Cookies a whirl. I bet the guests at your holiday party or maybe even the big, jolly man himself will be happy you did!
Good luck! And be sure to regularly check all of the giveaways in this series at The 12 Days of Yum HQ. (You can also check out the One Hungry Mama 2011 Gift Guide while you’re at it. Yay for giving!)
*This prize package is valued at about $85.00 plus shipping and will be provided directly by Scharffen Berger to a winner in the U.S. selected by Random.org. This is not a traditional sponsored post in that I reached out to Scharffen Berger—not the other way around. I asked them to participate as one of my favorite brands and they kindly said yes. (Thank you, Scharffen Berger!) After we agreed to the terms of the giveaway, I was provided some chocolate for free as a thank you. All opinions are strictly my own, thank you very much.
8 ounces SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate
1 cup plus 1 tablespoon all-purpose flour
½ cup plus 2 tablespoons SCHARFFEN BERGER Natural Cocoa Powder
2 teaspoons baking powder
½ cup unsalted butter at room temperature
1 cup plus 2 tablespoons sugar
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon salt
1/3 cup whole milk
1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
2. Melt the chocolate in the top of a double boiler or in a stainless steel bowl set over simmering water. Be sure that the water does not touch the bottom of the bowl. When the chocolate is melted, remove from the heat.
3. Stir together the flour, cocoa powder and baking powder. Set aside. Using a standard mixer with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the sugar and mix until the mixture is completely smooth and soft. Add the eggs, one at a time, mixing well after each addition. Scrape the sides of the bowl as needed. Beat in the vanilla and salt, and then add the melted chocolate and beat on low speed until incorporated. Add the milk and beat until combined. Finally, add the flour mixture and beat on low speed until incorporated.
4. Drop the dough by heaping tablespoonfuls onto the prepared baking sheets, spacing them about 1 inch apart. Bake the cookies until they are just barely firm on top when lightly touched but are still very soft underneath, about 7 minutes. They will get firmer as they cool. Transfer the cookies to a wire rack and let cool. They will keep in an airtight container at room temperature for several days.
*Note: While there is nothing in this recipe that is unsafe for younger children, I recommend them starting at 12 months due to the high sugar content. No matter how old your eaters, be sure to share age appropriate servings—just a little bit of this rich cookie goes a long way for young eaters!
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