Deliciously Sweet:Pastry Chef MaryEllen Shares a Valentine's Day Recipe
- Created: February 12, 2015
It all started in an elementary school classroom, 6th grade to be exact. One of the Sisters at St. Luke’s Evangelist school had asked the class to write a letter describing what they would each like to do when they grew up. Thankfully, for MaryEllen, she had met a Pastry Chef the year prior, who had won her over with his tales of eating desserts and playing with food for his job. It was safe to say that it left quite the impression on her. So much so, that after many years of hard work and dedication, MaryEllen now runs her own pastry business, Pastries by MaryEllen, delighting the locals of Glenside, Pennsylvania, and beyond with her yummy sweet treats.
That’s why, with Valentine’s Day approaching, odds are you will need a last minute gift. Luckily, MaryEllen has it covered. She took some time out of her busy schedule of baking and concocting mouthwatering gifts to share with you a simple recipe. This way, if you want to go the DIY route for your gift, you can in the most delicious of ways.
“With Valentines day coming up, a way to anyone's heart, is through their stomach! Make them this easy but sinfully delicious cookie. Best served warm, enjoy with your love!”- MaryEllen
Triple Chocolate Chunk Cookies: 350 degrees makes about 4 dozen cookies
Unsalted Butter 1 Cup
Instant Coffee granules 2 Tablespoons
All Purpose flour 2 Cups + 2 Tablespoons
Cocoa 3/4 Cup
Baking Soda 1/2 teaspoon
Salt 1/2 teaspoon
Brown Sugar 1 Cup
Sugar 1/2 Cup
Eggs (room temperature) 2
Vanilla Extract 1 teaspoon
Semi sweet Chocolate 7 ounces
White Chocolate Chips 7 ounces
- Melt butter and Coffee granules together and set aside to cool
-Once butter has cooled, add brown sugar and sugar together with paddle attachment, mix until incorporated.
-Scrape sides of bowl
- Add eggs, one at a time, add vanilla extract
-Scrape sides of bowl
-Sift together, All purpose flour, Cocoa, baking soda and salt, add in two parts, scraping the sides of the bowl after each addition.
-Add semi sweet chips and white chocolate chips only till incorporated
Use an ice cream scoop to scoop your cookie dough and then put into the refrigerator and let the dough rest for at least 2 hours or overnight while covered. Place onto a parchment lined sheet pan and bake for 10-12 minutes. Then, allow it to cool before removing from sheet pan.
After mixing all the ingredients together, take an ice cream scoop and scoop out the dough onto a parchment lined sheet pan, but line the scooped dough right next to each other and then put the filled tray into the refrigerator for two hours or until they are set up. Once the dough has firmed up, place the scooped cookie dough into a plastic container with lid and then place into the freezer and at a moment’s notice have fresh baked cookies. (take a few cookies out of the freezer and let them sit out while the oven comes up to temperature, then bake according to directions)
To order some of MaryEllen's desserts please call 215-450-3165 or stop by Sweet Magnolia Friday February 13th from 4pm-6pm or Saturday the 14th from 12pm - 2pm!
Also, check her out on Facebook
Sweet Girl MaryEllen