Concentrate on cocoa for chocolate flavor
Almost everyone likes chocolate. Cocoa is an all-natural powdered chocolate product made from roasted cocoal beans, with more than three-fourths of the fat, or cocoa butter, removed. In other words, it is chocolate in a highly concentrated form.
Cocoa can be easily substituted for baking chocolate in any recipe. Use 3 tablespoons cocoa and 1 ounce shortening (oil or butter) in place of 1 ounce baking chocolate.
Here are two recipes that will surely become favorites. Double Chocolate Chip Cookies 2/3 cup vegetable shortening 1 1/2 cups sugar 1/2 cup cocoa 2 eggs 2/3 cup sour cream 2 cups unsifted all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups mini chocolate chips
Crem shortening, sugar, and cocoa until light and fluffy. Beat in eggs and sour cream. Combine flour, baking soda, and salt; add to creamed mixture. Stir in chocolate chips.
Drop dough by heaping teaspoons onto lightly greased cookie sheets. Bake at 375 degrees F. for 8 to 10 minutes, or until puffed and slightly cracked. Remove and cool on racks. Store in an airtight container in a cool, dry place. 'The Best' Brownies 1/2 cup vegetable shortening, butter or margarine 1 cup sugar 1 teaspoon vanilla 2 eggs 1/2 cup unsifted all-purpose flour 1/2 cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped walnuts
Cream shortening, sugar, and vanilla in mixer bowl until light and fluffy. Add eggs; blend well. Combine flour, cocoa, baking powder, and salt; add to creamed mixture and blend well. Stir in nuts. Spread batter evenly in greased 9-inch square pan. Bake t 350 degrees F. for 20 to 25 minutes. Cool in pan, cut into squares.