The power of cookies... a follow up post.

Real Estate Sales Representative with Royal LePage Maximum Realty.,Brokerage - Greater Toronto Area

Want to make it big?

One article in a National publication got me some notoriety and dozens of inquires on my cookie recipes. So it's time for me to share them with you. Stan Albert liked them so much that I had to provide seconds and third helpings.

Christmas is only 5 months away- what are you waiting for?

Write to me and I will happily pass on my special treat instruction manual. Or better yet! Send me your favorite cookie recipe in your comment for this post, and I'll comment back a mine....

 Happy Baking!


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All rights reserved, not to be duplicated, reproduced, or copied in any manner without credit and written permission of Sergio DePinto, Royal LePage Maximum Realty, Brokerage. Vaughan, Ontario. 905.605.2900 direct, 416.324.2626 office.  (Greater Toronto Area Realtor) Member, senior member-Toronto Real Estate Board, Ontario Real Estate Association, member of the Real Estate Council Of Ontario (RECO).


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Michelle Finnamore
Toronto GTA, Alliston, Newmarket - Vaughan, ON
Preparing your property for sale

Hi Sergio, you know I love your cookies!  I will send you my favourite one this week once things get quite. Gee, I don't think it ever gets quiet at Remax Premier, I'll just have to find the time. Don't know how you bake 3200 cookies every Christmas.

Jul 13, 2010 01:29 PM #1
Sally Weatherley
Vancouver Home Staging, Home Stager Vancouver, B.C

Ok, Sergio, here it is - my favourite cookie recipe.  Actually, it belongs to Thomas Haas.  He's a Swiss chocolatier, who has his factory/bakery here in North Vancouver.  At the back is an army of chefs, but in the front is a small, chic, Swiss bakery and cafe.  He sells these cookies, but he also let the LA Times and the Vancouver Sun publish the recipe.  Here is a great link to the recipe.  Bon apetit!

Jul 15, 2010 06:38 PM #2
Sergio DePinto
Royal LePage Maximum Realty.,Brokerage - Greater Toronto Area - Vaughan, ON


Oh my Sally!

Thanks for the link. I just put on weight by reading the recipe..

These look absolutely decedent. All that chocolate.... Here's one of mine that will allow you to use a good quality chocolate. The top of the cookie will crack and can also be topped with icing sugar before baking. The dried cherries in the recipe should be the sour variety (taste before you purchase). We'll exchange notes later....

Sergio's Black Forest Cookies


Makes 36

  • 1 cup all-purpose flour, spooned and leveled
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces semisweet or bittersweet chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces
  • 1/2 cup granulated sugar
  • 1/4 cup packed dark-brown sugar
  • 2 large eggs
  • 1 package (about 12 ounces) semisweet chocolate chunks
  • 1 1/2 cups dried cherries


•1.   Preheat oven to 350 degrees. Line three baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder; and salt; set aside.

•2.   Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs, until smooth.

•3.   Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and dried cherries; press plastic wrap directly onto surface of dough, and refrigerate until firm, 30 to 45 minutes.

•4.   Drop mounds of dough (equal to 2 level tablespoons) about 2 inches apart onto prepared sheets. Bake just until edges are firm (but not darkening), 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.


Jul 16, 2010 01:10 AM #3
Sally Weatherley
Vancouver Home Staging, Home Stager Vancouver, B.C

Oh, Sergio, my mouth is watering just reading this recipe - the combination of chocolate and dried cherries sounds delicious!  Ok, will keep you posted on how I get along with the recipe.  Thanks for sharing!

Jul 16, 2010 03:51 AM #4
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