Perfectly suited for Valentine’s Day, February is National Chocolate Lover’s Month! Throughout the store we have many ways for you to indulge in this delightful treat. From the bakery, I can’t resist the Chocolate Croissants along with some of the delicious chocolate desserts like Opera Bastille, Brownies, Chocolate-Covered Strawberries and more. When it comes to cooking, there are a variety of cocoas and baking chocolates that are perfect for cakes, desserts, cookies and pies. We also have a variety of drinking chocolate for warm drinks, chocolate milk and cocktails. In the candy aisle, truffles and chocolate bars from around the world are the best way to satisfy a quick chocolate craving, plus an assortment of Valentine’s Day themed chocolates are ready to grab near Floral and the registers.
If you’re still not convinced that chocolate is a must have during the month of February, then try this easy recipe for chocolate cookies. The mix requires no beating, rolls out easy and bakes in less than 10 minutes. They’re sure to satisfy any chocolate craving.
Double Chocolate Cookies
2 cups all-purpose flour
2/3 cup almonds, chopped
1/2 cup sugar
3 tablespoons cocoa powder
1/2 teaspoon cinnamon
1 lemon, zest only
1/2 cup vegetable oil
1/3 cup honey
2 tablespoons amaretto or dark rum
1 pkg semi-sweet chocolate chips
Preheat oven to 375 degrees. In a bowl, combine flour, almonds, sugar, cocoa, cinnamon, lemon zest and mix well with a fork.
In a measuring cup combine the oil, honey and amaretto. Pour into the dry ingredients and stir to combine.
When all ingredients are incorporated and the batter resembles a crumbly mixture, turn the batter out onto a sheet of parchment paper. Press down on the dough with hands to form a rough rectangle. Cover with another sheet of parchment and roll out to approximately 1/4 inch thick.
Use any shape cutter, to cut the cookies. Transfer to a parchment-lined baking sheet. Continue with remaining dough and any scraps. Bake for 8 to 9 minutes. Cool completely.
After cooling, add chocolate chips to a double boiler and melt. Pour the melted chocolate into a squeeze bottle or use a fork to drizzle strands of chocolate over the cookies. Let chocolate set before serving. Makes approximately 4 dozen.