SacoFoods

Chocolate Chunks

Chocolate Chunks Premium Cocoa

S’Mores Cookies

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S’Mores Cookies
Cook time: 
Total time: 
Serves: 2.5 dozen cookies
 
Ingredients
  • 1 cup whole wheat flour
  • 1 cup crushed graham crackers
  • ½ cup SACO Premium Cocoa
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup margarine, softened
  • ½ cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1½ cups SACO Chocolate CHUNKS
  • 1 cup mini marshmallows
  • ½ cup coconut
Instructions
  1. Set marshmallows on countertop, uncovered, overnight.
  2. This will help them to keep their shape while baking.
  3. Combine flour, graham crackers, Saco Premium Baking Cocoa, baking powder and salt.
  4. Set aside.
  5. In a medium bowl, cream together margarine and sugars.
  6. Beat in eggs and vanilla.
  7. Slowly add flour mix to cream mixture until well blended.
  8. Stir in Saco Chocolate Chunks, coconut and marshmallows.
  9. Chill in refrigerator for 1½ hours to give the cookies a slight cake like texture.
  10. Preheat oven to 350°F.
  11. Line cookie sheets with parchment paper.
  12. Drop dough by rounded tablespoonfuls onto prepared cookie sheets.
  13. Bake for 12-15 minutes.
  14. Remove from oven and let set on cookie sheet for about 5 minutes.
  15. Move to cooling rack to finish cooling.

 

Buttermilk Chocolate Chunks

Raspberry Chocolate Cream Coffee Cake

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Raspberry Chocolate Cream Coffee Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ¾ cup butter or margarine, softened
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup SACO Cultured Buttermilk Blend
  • ¼ cup water
  • 1 egg
  • ½ cup SACO Chocolate CHUNKS, melted
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • Filling
  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 egg
  • 1 cup SACO Chocolate CHUNKS, divided
  • ½ cup raspberry jam nuts, chopped
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. In large mixing bowl combine flour and sugar.
  4. Cut in butter with fork or pastry blender until mixture is crumbly.
  5. Reserve ½ the mixture for the topping.
  6. To remaining crumb mixture add the baking powder, baking soda, salt and Buttermilk Blend.
  7. Mix well.
  8. Add water, egg, melted CHUNKS, almond extract and vanilla.
  9. Blend well with beater.
  10. Spread over bottom of 9” spring form pan.
  11. Spread batter 1 inch up on sides of pan.
  12. Filling
  13. In small mixing bowl blend together cream cheese, sugar and egg until smooth.
  14. Add ½ cup of CHUNKS then spread over batter in pan.
  15. Spread jam over top of CHUNKS layer, then sprinkle top with 1 cup of reserved flour mixture and rest of CHUNKS.
  16. Sprinkle with nuts if desired.
  17. Bake 55 minutes, or until wooden toothpick tests done.
Nutrition Information
Calories: 352 Fat: 19g Saturated fat: 11g Trans fat: 0g Carbohydrates: 44g Sugar: 25g Sodium: 224mg Fiber: 2g Protein: 5g Cholesterol: 41mg

 

Buttermilk Chocolate Chunks

Pumpkin Chocolate Chunk Cookies

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Pumpkin Chocolate Chunk Cookies
Cook time: 
Total time: 
Serves: 2.5 dozen cookies
 
Ingredients
  • Cookies
  • ¾ cup canned pumpkin
  • 1 cup sugar
  • ½ cup canola oil
  • 1 egg
  • 1 tsp vanilla
  • ¼ cup water
  • 2 cups flour
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 cup SACO Chocolate CHUNKS
  • Frosting
  • 2 cups powdered sugar
  • ½ tsp salt
  • 1 tsp vanilla
  • 2¼ tsp SACO Cultured Buttermilk Blend
  • 3 Tbsp water
  • 2 Tbsp cream cheese
Instructions
  1. Cookies
  2. Preheat oven to 375°F.
  3. Mix together the first six ingredients.
  4. Blend until smooth.
  5. In a separate bowl combine remaining ingredients, except chunks; then combine with pumpkin mixture.
  6. Add Saco Chocolate Chunks.
  7. Drop onto lightly greased cookie sheets in tablespoon sized drops.
  8. Bake for 8-10 minutes.
  9. Frosting
  10. Mix all ingredients and blend well until smooth.
  11. Swirl on top of cookies
Nutrition Information
Calories: 191 Fat: 10g Saturated fat: 2g Trans fat: 0g Carbohydrates: 26g Sugar: 18g Sodium: 175mg Fiber: 1g Protein: 2g Cholesterol: 8mg

 

Chocolate Chunks

Prune-Oatmeal Chocolate Chunk Cookies

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Prune-Oatmeal Chocolate Chunk Cookies
Cook time: 
Total time: 
Serves: 2.5 dozen cookies
 
Ingredients
  • 2¼ cups all-purpose flour
  • 2 tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp salt
  • 1½ tsp ground cinnamon
  • 1½ tsp ground ginger
  • 1 cup butter or margarine, softened
  • ½ cup granulated sugar
  • 1 cup light brown sugar
  • 1 egg 1 cup rolled oats
  • 1 cup pitted prunes, chopped
  • 1 cup walnuts, coarsely chopped
  • 12 oz SACO Chocolate CHUNKS
Instructions
  1. Preheat to 375°F.
  2. Lightly grease cookie sheets.
  3. In medium mixing bowl sift together the flour, baking powder, baking soda, salt, cinnamon and ginger; set aside.
  4. In large mixing bowl cream the butter.
  5. Add both sugars and beat well.
  6. Beat in the egg.
  7. Add the sifted dry ingredients.
  8. With a large wooden spoon stir in the rolled oats, prunes, nuts and CHUNKS.
  9. Roll a generous tablespoon of dough between your hands for each cookie and place 2 inches apart on prepared baking sheets.
  10. With a fork moistened with water, flatten cookies by pressing first in one direction, and then another; they should flatten to about ½ inch.
  11. Bake 12 to 15 minutes.
  12. Transfer cookies to wire racks to cool.
  13. Variation: Figs or dates can be substituted for the prunes.
Nutrition Information
Calories: 235 Fat: 12g Saturated fat: 6g Trans fat: 0g Carbohydrates: 31g Sugar: 19g Sodium: 189mg Fiber: 2g Protein: 3g Cholesterol: 16mg

 

Chocolate Chunks Premium Cocoa

Pecan Premium Cocoa Drops

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Pecan Premium Cocoa Drops
Cook time: 
Total time: 
Serves: 2.5 dozen cookies
 
Ingredients
  • Cookies
  • 1 cup sugar
  • ½ cup SACO Premium Cocoa
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ⅔ cup vegetable oil
  • 1 egg
  • 2¼ cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup water
  • 1 tsp vanilla
  • ½ cup pecans, chopped
  • Frosting
  • 1 Tbsp butter, softened
  • 1 cup confectioners sugar
  • 1 Tbsp SACO Premium Cocoa
  • 3 Tbsp hot brewed coffee or hot water pinch salt pecan halves
Instructions
  1. Cookies
  2. Preheat oven to 400°F.
  3. Combine sugar, Saco Premium Baking Cocoa, Saco Cultured Buttermilk Blend, oil and egg.
  4. Mix well.
  5. In a separate bowl, combine dry ingredients.
  6. Add to creamed mixture alternating with the water.
  7. Mix until blended.
  8. Add vanilla and pecans.
  9. Drop by rounded teaspoons onto greased baking sheet.
  10. Bake for 8-10 minutes or until tops dent slightly when pressed.
  11. Cool on wire racks.
  12. Frosting
  13. Combine all ingredients.
  14. Frost and top each cookie with a pecan half after frosting.
Nutrition Information
Calories: 156 Fat: 8g Saturated fat: 1g Trans fat: 0g Carbohydrates: 20g Sugar: 11g Sodium: 102mg Fiber: 1g Protein: 2g Cholesterol: 8mg

 

Buttermilk Chocolate Chunks

Pecan and Chunk Pound Cake

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Pecan and Chunk Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 1 cup butter
  • 2¼ cups brown sugar
  • 1 cup sugar
  • 2 tsp vanilla
  • ½ tsp salt
  • 5 eggs
  • 3 cups flour
  • ½ tsp baking powder 4 Tbsp SACO Cultured Buttermilk Blend 1 cup water 1 cup SACO Chocolate CHUNKS 1 cup pecans, chopped - See more at: http://www.sacofoods.com/recipes/view/pecan-and-chunk-pound-cake#sthash.xXpZaKzm.dpuf) 2. glaze (1/4 cup SACO Chocolate CHUNKS)
Instructions
  1. Preheat oven to 325°F.
  2. In a medium mixing bowl cream butter, sugars, vanilla and salt.
  3. Add eggs individually, mixing well after each egg.
  4. Add flour, baking powder, Buttermilk Blend and water.
  5. Stir in Saco Chocolate Chunks and Pecans.
  6. Pour batter into a 10-inch greased and floured bundt pan or angel food pan.
  7. Bake for 1½ hours or until done.
  8. Cool in pan for 10 minutes before removing.
  9. Place bottom side up on serving platter and drizzle with melted Saco Chocolate Chunks.
Nutrition Information
Calories: 490 Fat: 22g Saturated fat: 11g Trans fat: 0g Carbohydrates: 71g Sugar: 51g Sodium: 208mg Fiber: 2g Protein: 6g Cholesterol: 90mg

 

Chocolate Chunks

Peanut Butter Fudge Pinwheel Cookies

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Peanut Butter Fudge Pinwheel Cookies
Cook time: 
Total time: 
Serves: 2 dozen cookies
 
Ingredients
  • Cookie
  • ½ cup margarine
  • ½ cup brown sugar, firmly packed
  • ½ cup granulated sugar
  • ½ cup smooth peanut butter
  • 1 egg
  • 2 cups flour
  • ½ tsp salt
  • ½ tsp baking soda
  • Filling
  • 12oz bag SACO Chocolate CHUNKS
  • 1 Tbsp butter
Instructions
  1. Cookie
  2. Beat margarine, sugars, peanut butter and egg until light and fluffy.
  3. In a separate bowl combine the dry ingredients.
  4. Add to creamed mixture and mix well.
  5. Roll out into a rectangle on a piece of plastic wrap.
  6. Cover with a second piece of plastic wrap while you prepare the filling.
  7. Filling
  8. Heat Saco Chocolate Chunks and butter in a double boiler, stirring until chocolate is melted. Uncover the cookie dough you previously rolled out and spread chocolate mixture over the surface. Beginning at the longest edge, roll up like a jelly roll.
  9. Wrap in plastic wrap or wax paper and refrigerate several hours or over night. Bake in 375°F preheated oven.
  10. Cut roll into ¼ inch slices and place on ungreased baking sheet.
  11. Bake for 10-12 minutes or until lightly browned.
  12. Remove from baking sheet immediately and cool on wire racks.
Nutrition Information
Calories: 178 Fat: 8g Saturated fat: 3g Trans fat: 0g Carbohydrates: 27g Sugar: 17g Sodium: 109mg Fiber: 1g Protein: 3g Cholesterol: 9mg

 

Chocolate Chunks

Peanut Butter Chocolate Chunk Cookies With Glazed Peanuts

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Peanut Butter Chocolate Chunk Cookies With Glazed Peanuts
Cook time: 
Total time: 
Serves: 2.5 dozen cookies
 
Ingredients
  • Cookies
  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1½ cups peanut butter
  • 1 egg
  • 2 tsp vanilla extract
  • ⅛ tsp salt
  • 1½ cups all-purpose flour
  • 12 oz SACO Chocolate CHUNKS
  • Glazed Peanuts
  • ½ cup granulated sugar
  • ¼ cup water
  • 1 Tbsp light corn syrup
  • 1 Tbsp butter or margarine
  • 1 tsp vanilla extract
  • ½ cup salted peanuts
Instructions
  1. Cookies
  2. Preheat oven to 350°F.
  3. Lightly grease cookie sheet.
  4. In large mixing bowl, cream butter.
  5. Beat in sugars and continue beating until fluffy.
  6. Add peanut butter, beating until well-blended.
  7. Beat in egg, vanilla and salt.
  8. Using rubber spatula, fold in flour until well-mixed.
  9. Then fold in CHUNKS and Glazed Peanut pieces until evenly distributed throughout batter.
  10. For each cookie, mound 3 tablespoons of dough onto cookie sheet, then flatten to 4-inch rounds. Bake until golden, 14 to 16 minutes.
  11. Glazed Peanuts
  12. Line baking sheet with foil; brush lightly with oil.
  13. In medium saucepan combine sugar, water and corn syrup.
  14. Over low heat cook until sugar dissolves.
  15. Increase heat to high and boil until amber in color.
  16. Take off heat and immediately stir in butter, vanilla and peanuts.
  17. Spread mixture on baking sheet.
  18. Let harden.
  19. Once hard, break into coarsely chopped pieces with knife for fork (do not use food processor because it will grind the pieces too small).
  20. Add to cookie batter as directed.
Nutrition Information
Calories: 283 Fat: 18g Saturated fat: 6g Trans fat: 0g Carbohydrates: 29g Sugar: 21g Sodium: 90mg Fiber: 2g Protein: 5g Cholesterol: 14mg

 

Chocolate Chunks

Orange Pecan Chocolate Chunk Cookies

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Orange Pecan Chocolate Chunk Cookies
Cook time: 
Total time: 
Serves: 1.5 dozen cookies
 
Ingredients
  • 1 cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup butter or margarine, softened
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 Tbsp orange zest
  • 1 tsp vanilla extract
  • 1 tsp orange-flavored liqueur
  • 1 egg
  • 12 oz SACO Chocolate CHUNKS
  • ¾ cup pecans, chopped
Instructions
  1. Preheat oven to 350°F.
  2. Lightly grease cookie sheets.
  3. In medium mixing bowl sift together the flour, baking soda and salt; set aside.
  4. In large mixing bowl cream together butter, sugars, orange zest, vanilla and orange liqueur.
  5. Beat in egg.
  6. Gradually add flour mixture and beat until well-blended.
  7. Stir in CHUNKS and nuts.
  8. Drop by heaping tablespoons onto prepared baking sheets.
  9. Bake 10 to 12 minutes.
  10. Transfer cookies to wire racks to cool.
  11. Variation: For a lemon cookie, substitute lemon peel for orange peel, and lemon extract for orange-flavored liqueur.
Nutrition Information
Calories: 227 Fat: 14g Saturated fat: 7g Trans fat: 0g Carbohydrates: 26g Sugar: 19g Sodium: 141mg Fiber: 2g Protein: 2g Cholesterol: 14mg

 

Chocolate Chunks Premium Cocoa

Orange Chocolate Brownies

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Orange Chocolate Brownies
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Brownies
  • 12 Tbsp SACO Premium Cocoa
  • 4 Tbsp vegetable oil
  • ¾ cup butter
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • Topping
  • 1 cup SACO Chocolate CHUNKS
  • ½ cup water
  • 2 Tbsp butter
  • 1½ tsp orange extract
  • 1 cup whipping cream, whipped until stiff
Instructions
  1. Brownies
  2. Preheat oven to 350°F.
  3. Line a 13 x 9 inch baking pan with foil and grease the foil.
  4. In a double boiler melt Saco Premium Cocoa, vegetable oil and butter; cool.
  5. Add sugar and mix well.
  6. Stir in eggs and vanilla.
  7. Add flour; mix well.
  8. Pour into prepared pan and bake for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs.
  9. Do not overbake.
  10. Topping
  11. In a double boiler melt the Saco Chocolate Chunks, water, butter and orange extract.
  12. Stir until smooth.
  13. Cool to room temperature.
  14. Fold in whipped cream.
  15. Spread over brownies.
  16. Chill before cutting.
  17. Store leftovers in the refrigerator.
Nutrition Information
Calories: 171 Fat: 10g Saturated fat: 6g Trans fat: 0g Carbohydrates: 20g Sugar: 15g Sodium: 44mg Fiber: 1g Protein: 2g Cholesterol: 36mg

 

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