Tag Archives: fair trade chocolate

Tasty Tuesday: Fair Trade Chocolate

Fair Trade chocolate might be my most favorite fair trade product.  I love the wide range of wonderfully made and truly beautiful and unique fair trade items that are out there but I just adore chocolate, especially when I know that the person who produced it was treated with justice and equality! When people tell me they don’t like chocolate, which isn’t something I’ve heard too often, I just can’t understand; actually I have a seriously intense sweet tooth so I don’t really understand when people don’t like sweets in general.

“There is nothing better than a friend, unless it is a friend with chocolate.”

- Charles Dickens

In honor of my passion for chocolate it seemed fit to share some of the fair trade chocolates I enjoy most!

Enjoy – Dawn

photo 4

My favorite! I love this chocolate!!! It is delicious and I like the crunchiness of the quinoa too.


Layers of caramel and crunch and chocolate!!!! Three delicious ingredients in one great chocolate bar!


Milk chocolate isn’t my go to chocolate, I prefer dark chocolate, but this milk chocolate is velvety and really very good!


Theo really does make very wonderful chocolate and I have always enjoyed the chocolate and nut combination that is found in their chocolate and almond bar. Salty + Sweet = Heaven!

Fair Trade S’mores Cookies!

How ’bout a recipe?

Summer just screams “s’mores,” don’t you think?

I know it’s not Tuesday, but I don’t think you’ll get any complaints if you make these cookies over the weekend. These are chocolatey, gooey, and delicious. They’re perfect for when you want a s’more but have better things to do than build a fire (or are fire-building-challenged, as the case seems to be with me). I made these last night since my family is coming into town, and I fear they may not make it through the day.

Recipe from Averie Cooks


3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
1 cup coarsely chopped graham crackers, about 2 full-size cracker sheets (I used boxed graham cracker crumbs)
2 cups (one 12-ounce bag) semi-sweet fair trade chocolate chips, such as Sunspire
1 1/4 cups Marshmallow Bits


  • To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
  • Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
  • Add the graham crackers, chocolate chips, marshmallows and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
  • Form heaping two tablespoon mounds. Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  • Preheat oven to 350F and line a baking sheet with parchment paper or a Silpat mat. Place mounds on baking sheet, spaced at least 2 inches apart. Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 9 minutes if you want soft, gooey Smores-like cookies because they firm up as they cool. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.

Making cookies using fair trade chocolate may seem like an insignificant way to help those living in third-world countries. But every fair trade purchase made is a step toward a stronger global economy. And each purchase, no matter how small, makes a difference in the lives of hard-working people just like you and me.



Tasty Tuesday: Fair Trade Chocolate & Peanut Butter Cookies

For this Tasty Tuesday I bring you, straight from The Smitten Kitchen Cookbook, fair trade chocolate and peanut butter sandwich cookies.

They are pretty easy to make and so so good. These cookies are a little time consuming though, but I say it is worth it! And a little shout out for the Smitten Kitchen because I really like her recipes and I find them creative, interesting and pretty easy to make, which is saying a lot because while I love to bake I don’t really like to cook.  But her recipes make we want to do both!


Fair Trade Chocolate and Peanut Butter Cookies


8 Tablespoons unsalted butter; at room temperature

(a little tip I learned from the Barefoot Contessa reagarding ‘room temperature’ leave the items out overnight to be sure they are at the correct temperture)

1 cup smooth peanut butter; at room temperature

1/2 cup granulated fair trade sugar

1/2 cup firmly packed fair trade light brown sugar

1 large egg

2 cups all purpose flour

1/4 teaspoon baking soda

1/4 fine sea salt


8 ounces fair trade semisweet chocolate; coarsely chopped

3 tablespoons smooth peanut butter

2 tablespoons unsalted butter

Pince of salt

Make the cookies In the bowl of an electric mixer, beat the butter until it is light and fluffy, then add the peanut butter and beat until smoothly combined.  Add the sugars and beat until combined. Add the egg and beat until the batter is smooth.  In a medium bowl, whisk together the dry ingredients: flour, baking soda and salt. The dough will be thick and a bit crumbly. Divide the dough into two parts, placing each on a piece of plastic wrap. If you’d like to slice the cookies from a log, form each dough half into a 1 1/4 to 1 1/2 inch log that should be about 12 inches long. Wrap each log and freeze for 30 minutes, until firm. If you’d like to roll out the cookies, flatten the packets a little and place them in the fridge for at least an hour before rolling cookies out.

Preheat your oven to 350 degrees. Line two or three baking sheets with parchment paper.

To Slice Cookies Slice each log of frozen cookie dough into just shy of 1/4 inch slices. I like to hold the end of the log gently with two finger as I a slice the cookies, because they are so prone to breaking.

To Roll Out Cookies First, promise me you know what you are getting into. These cookies are crumbly and the dough, it will not want to be rolled out. It helps to let it warm up a little and use as little flour as possible. And again, accept that the dough will be crumbly and keep nudging it back together until the cutouts resemble cookies. The upside of all of this crumbliness is that the cookies hold their shape nicely in the oven.

Bake Cookies Transfer the formed cookies to prepared baking sheets with a thin spatula and bake for 10 to 12 minutes.  They should be a little puffed and faintly golden at the edges when they are finished.  Transfer the cookies to cooling rake and cool completely.

Make the Filling In the top of a double bolier or ina bowl set over simmering water, combine the chocolate, peanut butter, butter and a pinch of salt, whisking together until they are melted and smooth.  Let the mixture cool until it is thick but spreadable.  You can speed this process up in the fridge or by setting the bowl in another bowlof ice water, but for both methods, be sure to stir frequently so that it chill evenly.

Finish the Cookies Dollop half the cookies with about 1 teaspoon of chocolate peanut buttter filling each. You can do this with a butter knife or, if you wish to be more precise, you can use a pastry bag with a round tip, or a sandwich bag with the corner snipped off.  Place a second cookie over the chocolate mixture, and press the cookies gently together so that the filling approaches the edges.  Repeat with the remaining cookies. Let the cookies set until the chocolate is mostly firm.


Another Round of Fair Trade Chocolate Chips

For the past three Tasty Tuesdays, this one included, I have been making chocolate chip cookies with fair trade chocolate chips.  We thought this would be fun for two reasons: we would get to taste test several different fair trade chocolate chips and we would get to share recipes from some of our favorite food bloggers.  I’ve really enjoyed trying the different recipes and recommend all of them to you (click here for the first week and here for the second week, the third recipe is below).


The Chocolate Chips from Weeks 1 & 3

The most surprising thing I found from these past several Tasty Tuesday posts was the difficulty in finding three different fair trade chocolate chips.  I went to three different stores, which all carry a large amount of fair trade items and wasn’t able to find a third type of fair trade chocolate chips.  I have heard in the past that fair trade chocolate is particularly expensive to purchase so there is less of it on the market.  I find this discouraging!

fair trade chocolate chips_guittard_pic

The Chocolate Chips from Week 2

But there’s good news!!! The fair trade chocolate chips that I used were very good.  I would say if I had to choose one over the other I am a bigger fan of the Guittard chocolate chips; they really are delicious.

Now for this week’s recipe from Oh She Glows:

Vegan Chocolate Chip Cookies

vegan chocolate chip cookies

Photo: Oh She Glows

print this recipe!

Yield: 12-14 large cookies


  • 7 tbsp Earth Balance + 1 tbsp extra virgin olive oil (or 1/2 cup Earth Balance- see note)
  • 1/2 cup packed brown sugar
  • 1/4 cup cane sugar (or use white)
  • 1 flax egg: (1 tbsp ground flaxed mixed with 3 tbsp water)
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup whole wheat pastry flour
  • 3/4 cup all-purpose flour
  • 1/4 tsp cinnamon
  • 1/2 cup dark chocolate chips

1. Preheat oven to 350 and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside.

2. With an electric mixer or in a stand mixer, beat the Earth Balance until fluffy. Add the brown sugar and cane sugar and beat for 1-2 minutes until creamy. Beat in the flax egg.

3. Beat in the remaining ingredients and fold in the chocolate chips.

4. Shape balls of dough and place on the baking sheet. Bake for 10-12 minutes (or up to 14 min. on a Silpat mat). Allow to cool for 5 min. on the baking sheet and then transfer to a cooling rack for another 10 minutes.

Note 1) For a crispier cookie edge, use 7 tbsp Earth Balance and 1 tbsp olive oil. I preferred cooking them this way. They also spread out a bit more. Alternatively, for a softer cookie, use 1/2 cup Earth Balance and no oil.

Note 2) To retain the crispy factor of the cookies place them in the freezer after cooling in a container or baggie. It was the only method I tried that kept the crispiness of the cookies! Simply thaw on the counter top.

Read more: http://ohsheglows.com/2011/09/08/vegan-chocolate-chip-cookies/#ixzz2Ruy71u9E

My cookies weren’t entirely vegan because I used chips with at least some traces of milk but dark chocolate chips are definitely out there for you  to use in a vegan recipe.  And I used applesauce instead of flax seed (1/4 cup applesauce = 1 egg). Also, a little shout out for Earth Balance, my family eats this on toast all the time and it really is a tasty alternative to butter. Finally, I always use the whole bag of chocolate chips in any cookies that I make!!

Fair Trade Malted Milk Chocolate Chip Cookies

For this Tasty Tuesday I’m making Fair Trade Malted Milk Chocolate Chip Cookies! For this Chocolate Chip Cookie recipe, I used different chocolate chips (last time I used SunSpire’s Fair Trade 42% Cacao Chips) and a recipe from another favorite blogger; this time it was The Pioneer Woman and I have to say with all honesty these fair trade chocolate chip cookies were amazing!!! The Guittard fair trade chocolate chips were even better than the last ones and the recipe was just great and simple; two of my favorite things.

fair trade chocolate chips_guittard_pic

The recipe I followed was the Pioneer Woman’s “Malted Milk Chocolate Chip Cookies”, she used plain malted milk powder and I used chocolate malted milk powder. Two things worried me about this recipe: 1) would it be too malty and 2) would my addition of chocolate malt powder be too chocolate-y (if there is such a thing). The answer is NO, not too malty and not too chocolate-y, they were awesome!

And just a quick aside, I only baked the cookies for 10 minutes because I enjoy a more chewy than crispy cookie and these fair trade chocolate chip cookies came out perfectly!

fair trade chocolate chip cookies_2_pic

Malted Milk Chocolate Chip Cookies

Added by Ree on June 6, 2010 in CookiesDesserts

Prep Time 
Cook Time 
Servings 36 Difficulty Easy


  • 1 cup (2 Sticks) Unsalted Butter Softened
  • ¾ cups Golden Brown Sugar
  • ¾ cups Sugar
  • 2 whole Eggs
  • 2 teaspoons Vanilla Extract
  • 2 cups All-purpose Flour
  • 1-¼ teaspoon Baking Soda
  • 1-¼ teaspoon Salt
  • ½ cups (rounded) Malted Milk Powder
  • 1 bag (12 Ounce) Milk Chocolate Chips

Preparation Instructions

Preheat oven to 375 degrees.

Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined.

Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined.

Add chocolate chips and stir in gently.

Drop by teaspoonfuls (or use a cookie scoop) and bake for 10 to 12 minutes. Bake less if you want chewy cookies; more if you want crispy cookies.

Enjoy these cookies and have a wonderful day – Dawn