Chocolate chunk cookies on another level
This chocolate chunk cookie recipe comes from one of our favorite members of the culinary community, Joe Yonan. (Joe is the Food and Dining editor of the Washington Post and the author of three cookbooks.) And this recipe was the first thing we made from his vegetarian cookbook, Eat Your Vegetables: Bold Recipes for the Single Cook. Because although the book is all about veggies, even Joe agrees that life is much more sexy when you add in some chocolate chunk cookies!
What is Fiori di Sicilia?
To set his version of chocolate chunk cookies apart from your run of the mill chocolate chipper, Joe makes them with the addition of Fiori di Sicilia. This traditional, Italian extract combines the aromatics of citrus, flowers and vanilla. And with its combination of sweet and herbal notes, you probably won’t be surprised to learn that it’s most commonly uses for pastry. In fact, isn’t used all that often in home cooking. But you can buy this alluring extract from most baking product retailers. (And yes, it’s available from Amazon.) So if you don’t know already know this flavored extract, it’s time to get to know one of the most sensual baking flavorings in existence.
More aphrodisiac ingredients
Although Fiori di Sicilia doesn’t technically come with an aphrodisiac pedigree, we think it should make the list. And if stirring up some passion is your aim when you whip up a batch of these cookies, have no fear. These cookies are layered with aphrodisiac ingredients. From the oats that give them texture to the pecans that bring protein and crunch they’re full of libido-boosting love. And, of course, don’t forget that the namesake ingredient is chocolate!
If you're craving chocolate chip, this cookie flavored with Fiori di Sicilia is going to take it to the next level for you. Prepare to be "wowed."
- 1/2 cup raw unsalted pecan halves
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1/4 cup rolled oats
- 2 tsp unsweetened finely shredded coconut
- 1 tsp baking soda
- 1 tsp salt
- 8 Tbsp unsalted butter softened
- 3/4 cup packed light brown sugar
- 1 egg
- 1 tsp Fiori di Sicilia or vanilla extract or 1/2orange oil plus 1/2vanilla extract (optional)
- 6 oz bittersweet chocolate shaved with a knife into irregular slivers and chunks
- Sprinkle the pecans into a small skillet over medium-high heat. Cook, shaking the pan frequently, until the nuts start to brown and become fragrant, a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn. Once they are cool, chop them.
- Preheat the oven to 350°F. In a mixing bowl, whisk together the all-purpose and whole wheat flours, oats, coconut, baking soda, and salt. In a separate small bowl, using an electric hand mixer on medium-high, beat the butter and sugar until fluffy. Beat in the egg and Fiori di Sicilia.
- Reduce the mixer speed to low, add the flour mixture, and mix just until incorporated. Stir in the chocolate chunks and pecans. Line two baking sheets with parchment paper. Drop 1/4-cup mounds of dough onto the sheets, 4 inches apart.
- Bake, rotating the sheets halfway through, until golden brown on the edges, 12 to 15 minutes. Remove the cookies and let them cool on the baking sheets. The cookies can be stored in an airtight container at room temperature for up to three days.
- note: You can freeze these before baking. Just drop the mounds onto just one baking sheet, as close together as you need without touching, and freeze them until firm. Then transfer them to heavy-duty freezer bags and store in the freezer for up to six months. To bake from frozen, increase the time to 25 minutes or longer.
This recipe was reprinted with permission from Eat Your Vegetables: Bold Recipes for the Single Cookby Joe Yonan. Copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. Chocolate Chunk Cookie Photo by Matt Armendariz © 2013.
Love the cookie? Then buy the whole cookbook!
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