New Research on Dark Chocolate

A new study conducted by the Yale-Griffin Prevention Research Center uncovered an important link to its vascular health benefits.

The study used Hershey's Extra Dark Chocolate, which contains 60 percent cacao, and reported that dark chocolate has a positive impact on blood pressure and blood vessel function.

The Yale-Griffin Prevention Research Center study is the largest of its kind to research the short-term benefits of solid dark chocolate and cocoa containing beverages on blood pressure and endothelial function (blood vessel function).

The results, recently published in the American Journal of Clinical Nutrition, found that consuming Hershey's Extra Dark Chocolate (75g) as well as Hershey's Natural Cocoa (22g) lowered blood pressure and improved endothelial function in 45 participants two hours after consumption.

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Epicurious. Chocolate Chip Cookies

Epicurious. Chocolate Chip Cookies

Active time: 35 min Start to finish: 2 hr

Servings: Makes about 28 large (4 1/2-inch) cookies.
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Ingredients
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, melted and cooled slightly
1 1/2 cups packed light brown sugar
1 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups semisweet chocolate chips (16 oz)
Preparation
Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.

Whisk together flour, baking soda, and salt in a small bowl.

Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.

Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.

Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

Cooks' note:
• Cooled cookies keep in an airtight container at room temperature 3 days.

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