Inspire Junior Chefs with Easy Chocolate Recipes from Nielsen-Massey Vanillas

Inspire Junior Chefs with Easy Chocolate Recipes from Nielsen-Massey Vanillas 

From local competitions to national television shows, youngsters are putting on their chef hats and taking the cooking world by storm. For a fun activity for the whole family, join the trend and try whipping up desserts that everyone can enjoy. Inspire your children in the kitchen with these tasty recipes using  Pure Chocolate Extract from  Nielsen-Massey Vanillas:

Chocolate Chunk Waffle Cookies with Vanilla Bean Frosting: If you are just getting started in the kitchen with your children, you may want to begin with a recipe that avoids the oven. Chocolate Chunk Waffle Cookies with Vanilla Bean Frosting are made in a waffle iron, so you can have a great time baking without worrying about hot pans coming in and out of the oven.

Chocolate Sugar Cookie Pops: Get creative with different shapes and colors with Chocolate Sugar Cookie Pops. Kids get to bake and then unleash their inner pastry chef with fun cookie cutters and decorative icing. Wrap them in cellophane and tie with a bow for a nice gift to give to friends and family.

Chocolate Toffee Brookies: If your kids love cookies and brownies, why choose just one? Chocolate Toffee Brookies, recipe below, offer the opportunity for kids to combine two yummy recipes for one sweet treat. Use muffin tins to bake delicious and portioned treats that your kiddos can proudly pack in their school lunches.

Directions for Cookie Dough
Coat 2 light-colored non-stick cupcake tins with cooking spray; set aside. In a medium bowl, whisk together flour, baking powder and salt; set aside. In a separate large mixing bowl, add butter, sugars, vanilla extract and toffee; beat to combine.

Add flour mixture to butter mixture and beat to combine, dough will be crumbly.

Place a heaping tablespoon of cookie dough in the bottom of each cup and lightly press; set aside.

Brownies (top layer)
1 1/4 cups unbleached all-purpose flour
1/4 cup baking cocoa (Dutch processed)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed dark brown sugar
1 cup granulated sugar
1 tablespoon coffee liqueur
1 tablespoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
1/2 teaspoon Nielsen-Massey Pure Chocolate Extract
2 eggs
1 cup mini semi-sweet chocolate morsels

Directions for Brownies
In a medium bowl, whisk flour, cocoa, baking soda and salt together; set aside. In a separate large mixing bowl, add butter, sugars, coffee liqueur, vanilla and chocolate extracts; beat with an electric mixer on medium speed until creamy. Add the eggs one at a time, beating after each addition. Add dry ingredients to wet ingredients in two additions, beating well after each addition. Fold in the chocolate morsels.

Spread a heaping tablespoon of the brownie batter on top of the cookie dough.

Refrigerate both tins of Brookies before baking for at least 2 hours. For best results, bake one tin at a time on the center rack in a preheated oven at 350 degrees F. Bake until done, about 20 minutes.

Makes 24