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Mast Brothers Chocolates

Mast Brothers Chocolates

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Mast Brothers Chocolates

Some years back, brothers Rick and Michael Mast began making their life-changing chocolate in a Williamsburg, Brooklyn apartment. Since that time they’ve become the exemplars of the area’s artisan era. From their DIY process (they were the first bean-to-bar outfit in New York) to their sustainable sourcing standards (they buy direct from small organic cacao farmers whom they regard as family) to the extraordinary quality of their product to their trend-setting facial hair, the brothers are emblematic of the Brooklyn food phenomenon.

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BLACK & WHITE COOKIE

From Mast Brothers Chocolate "A Family Cookbook"
Makes 24 cookies

As famous as the Brooklyn Bridge, this New York City icon is also referred to as a half-moon, half-and-half or a drop cake. More cake than cookie, the hint of lemon keeps it light and moist.

Ingredients:

  • ½ cup Unsalted butter
  • 1 cup Granulated sugar
  • 1 ½ teaspoons Grated lemon zest
  • 1 teaspoon Lemon juice
  • 4 Eggs
  • 2 cups All purpose flour
  • ½ teaspoon Sea salt
  • 2 teaspoons Baking powder
  • ¾ cup Whole Milk

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium bowl, cream butter with sugar.
  3. Add lemon zest and lemon juice.
  4. Add eggs one at a time.
  5. Mix in flour, sea salt, and baking powder.
  6. Add milk and mix lightly until the batter is smooth.
  7. Spoon 1 ½ in. size mixture onto a lined baking tray.
  8. Bake for 12 minutes.

WHITE ICING

Ingredients:

  • 1 cup  Confectioners sugar
  • 2 tablespoons Water
  • 1 teaspoon Lemon juice

Directions:

  1. Mix confectioners’ sugar with water and lemon juice and stir to make white icing.
  2. Spread white icing on half of cookie.

CHOCOLATE ICING

Ingredients:

  • 1 cup Chopped dark chocolate
  • 1 cup Whole milk
  • 2 tablespoons Butter
  • 1 teaspoon Cocoa powder
  • 1 teaspoon Vanilla

Directions:

  1. Boil the milk with cocoa powder and pour over it chopped chocolate
  2. Add vanilla and butter and mix until the mixture is smooth.
  3. Spread the chocolate icing on the other side of the cookie.

DOUBLE CHOCOLATE CHIP COOKIES

From Mast Brothers Chocolate "A Family Cookbook"
Makes 24 cookies
This is the perfect recipe for when a regular chocolate-chip cookie just won’t cut it.

Ingredients:

  • 1 cup (2 sticks), softened Unsalted butter
  • 1 ½ cups Sugar
  • 1 tablespoon Maple syrup
  • 4 Eggs
  • ¼ cup All-purpose flour
  • ¼ cup Baking powder
  • 1 tablespoon Sea salt
  • 8 ounces Dark-chocolate chips
  • 12 ounces, melted Dark chocolate

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium bowl, using a hand-held mixer, combine butter with sugar and maple syrup.
  3. Add eggs one at a time, making sure they are fully incorporated each time.
  4. Add dry ingredients, chocolate chips, and melted chocolate and mix to form dough.
  5. Spoon the cookie dough into equal-sized balls on a baking sheet.
  6. Bake for 12 minutes.
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