Showing posts with label Chocolate Cookies. Show all posts
Showing posts with label Chocolate Cookies. Show all posts
Tuesday, April 5, 2011
Monday, March 28, 2011
Double Chocolate Cookies
double-chocolate cookies
2011 MARCH 29
Wouldn’t you know it? I got my new camera and then I had a string of failures in the kitchen. They were tasty failures, but they were definitely not blog-worthy or even worthy of photographing with my new camera. I bought the brand new Junior MasterChef cookbook at Target for $16 and was looking forward to making some of the recipes. Within the first week of owning the book, I had made 5 of the recipes, and I was disappointed with each one. I couldn’t understand what the problem was; I do know how to follow a recipe, and I’m not a novice in the kitchen. Well, I put the book back on the shelf and I’m not sure I’ll be following another recipe from it anytime soon.
No sooner had I put that book away than the new April issue of delicious. magazine hit the shelves. Oh, delicious., you certainly know how to make me swoon! And they know how to deliver a recipe that works. A little bit hesitantly, due to my recent string of failures, I took this issue of the magazine to the kitchen and made the double-chocolate cookies in the article about Mandy Valsinger, who ran The Chocolate Maven bakery in Sante Fe, New Mexico.
And, of course, they turned out sinfully delicious! What is not to love about these cookies?
I’ll tell you one thing I don’t like about recipes like this one, however. It’s rolling the dough into logs when there are chunks of stuff in the dough. Whether it’s peanuts or chunks of chocolate, or whatever, it is hard to cut a straight and even slice because of those chunks. Maybe it’s the fault of my knife; maybe it is too dull. That’s the only thing I didn’t like about this recipe.
Not to worry though, as I was speaking to someone else about this recipe, I found out that this person didn’t roll the dough into logs; she just scooped out bits of dough, rolled them into a ball and flattened them with the palm of her hand. Apparently they turned out just fine, although they didn’t look like the picture in the magazine.
No matter which way you to decide to prepare these cookies, the most important thing is to, if possible, use the absolute best cocoa powder you can afford/find for the best chocolate taste. I use Droste cocoa powder, which I surprisingly can find at my little local fruit/grocery shop at $9 for 250g. For the white chocolate chunks, make sure you use real white chocolate – that is, read the ingredients and make sure it has at least 20-25% cocoa butter. Note that you can get good results using the cheaper stuff, but if you’re trying to impress or want a decadent treat for yourself then you have to hand over the money!!
I can see myself making these again in the future, no doubt about it! Next time, however, the only thing I might change is making the cookies a little smaller. The recipe says to roll the dough into a 7cm-wide log; I may do only half that diameter next time, which may mean I will need to divide the dough into 2 logs.
These are so amazing! I don’t understand why you’re even still reading this – print out the recipe and make these for yourself and your loved ones now!
Double-Chocolate Cookies
Adapted from delicious. magazine, April 2011
Makes 20Ingredients
150g unsalted butter, room temperature
250g brown sugar
1 teaspoon pure vanilla extract
1 egg, lightly beaten
1 1/2 cups (225g) plain flour
1/2 teaspoon baking powder
1/2 cup (50g) Dutch-processed cocoa powder
200g white chocolate, coarsely choppedMethod
Sift together flour, baking powder and cocoa powder in a bowl. Set aside.Place butter and sugar in the bowl of an electric mixer and beat until thick and pale, about 4 minutes. Add vanilla extract and egg, then continue to beat until just combined. Fold in the flour mixture (I used my KitchenAid on low speed to fold in the flour mixture just until the dough started sticking together), then stir through the white chocolate chunks.Form the dough into a 7cm-wide log, then enclose in plastic wrap. Place in the refrigerator to chill for at least 30 minutes (I left mine in for a bit over an hour because the dough wasn’t very firm after just 30 minutes).Preheat the oven to 180C and line a baking tray with baking paper.Unwrap the dough and slice into 1.5cm-thick rounds, using a serrated knife. Place slices on the tray, 4cm apart, and bake for 10-15 minutes until firm. Remove from the oven and cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Monday, March 7, 2011
Saturday, March 5, 2011
Wednesday, February 23, 2011
Fudge Puddles Cookies
Fudge Puddles Aka Puddles Of YumCookie Crust recipe:1/2 c. butter, softened
1/2 c. creamy peanut butter
1/2 c. sugar
1/2 c. packed brown sugar
1 egg
1/2 t. vanilla extract
1-1/4 c. all-purpose flour
3/4 t. baking soda
1/2 t. salt
In a large mixer bowl, combine butter, peanut butter, and both sugars. Beat in egg and vanilla Next, in a separate bowl, mix the flour, baking soda, and salt. Gradually add flour mix. to the creamy mixture. Chill in the fridge for at least one hour (or if you're impatient, chill the dough in the freezer for about 15 minutes). Remove from fridge and form into 1" balls. I use a small melon baller scoop to make mine a uniform size. Grease a mini-muffin pan and add 1 ball to each muffin cup: Bake in a 325 degree oven for about 15 minutes or until very lightly browned. Remove from oven and make an indentation in the center of each ball. Let them cool in the pan for at least 5 minutes and then move to a cooling rack.
Once all of the cookies are done baking, it's time to make the fudge filling. Immediately start filling the cookie cups with the filling. It will start to harden just a bit as you do it, so make sure to give it a good stir once in awhile. Sprinkle with the nuts or just leave plain. Let set for an hour or so. That is if you can wait that long, the wait is definitely worth it.
Once all of the cookies are done baking, it's time to make the fudge filling. Immediately start filling the cookie cups with the filling. It will start to harden just a bit as you do it, so make sure to give it a good stir once in awhile. Sprinkle with the nuts or just leave plain. Let set for an hour or so. That is if you can wait that long, the wait is definitely worth it.
Fudgy Filling recipe: 1 c. semi-sweet chocolate chips
1 c. butterscotch chips
(if you don't like butterscotch, just use milk chocolate chips)
1-14 oz. can sweetened condensed milk
1 t. vanilla extract
chopped nuts or sprinkles (optional, I omitted this part)
In a microwave safe bowl or saucepan, combine all of the ingredients except the nuts/sprinkles. Microwave for 1 minutes. Stir well. If there are still unmelted chips, continue to melt in microwave for 15 second increments until all smooth:
1 c. butterscotch chips
(if you don't like butterscotch, just use milk chocolate chips)
1-14 oz. can sweetened condensed milk
1 t. vanilla extract
chopped nuts or sprinkles (optional, I omitted this part)
In a microwave safe bowl or saucepan, combine all of the ingredients except the nuts/sprinkles. Microwave for 1 minutes. Stir well. If there are still unmelted chips, continue to melt in microwave for 15 second increments until all smooth:
use Betty Crockers Peanut Butter Cookie Mix in place of the homemade cookie recipe. I still used the same fudgy filling recipe because I did not want to change something so great. But i did find out that you replace the butterscoth chips with peanut butter chips for a nice change. The semi version turned out just as great as the original.
Recipe From Mommy's Kitchen
Reeses Peanut Butter Surprise Cookies
Reeses Peanut Butter Surprise Cookies
{Recipe from Picky Palate}
Ingredients
- 2 sticks (1 cup) butter, softened
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup chocolate chips
- Reeses Peanut Butter cups
Preheat oven to 350 degrees F. Line your baking sheets(s) with parchment paper and set aside.
Using an electric mixer, cream together butter and sugars until well combined. Add eggs – one at a time and then vanilla, mix until well combined.
Mix together flour, baking soda and salt in large bowl. Carefully add the dry ingredients to the wet. Mix in the chocolate chips. Take one scoop of cookie dough, place Reeses peanut butter cup on top and then take a second scoop of cookie dough and place on top of the Reeses. Press the cookie dough together, sealing the edges and then carefully mold into a ball.
Bake 9-13 minutes. Let cool for 5 minutes before transferring to cooling rack. Enjoy!
Recipe and picture from : With Style and Grace
Thursday, February 17, 2011
Tuesday, February 15, 2011
Big Chocolate Chunk Nut Cookies
Big Chocolate Chunk Nut Cookies
These over-sized cookies make a fun gift or turn them into giant ice cream sandwiches with your favorite ice cream.
1 pkg. (18 oz.) NESTLE® TOLL HOUSE® Refrigerated Chocolate Chunk Cookie Bar Dough
1/2 cup coarsely chopped almonds, macadamia nuts, pecans and/or walnuts
1/4 cup (1.5 oz.) NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels or Premier White Morsels (optional)
1. Preheat oven to 350° F.
2. Crumble cookie dough into medium bowl. Add nuts; mix thoroughly. Drop by 1/4-cup measure onto ungreased baking sheets.
3. Bake for 14 to 16 minutes or until golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
4. Microwave morsels in heavy-duty plastic bag on HIGH (100%) power (MEDIUM-HIGH [70%] for white morsels) for 30 seconds; knead until smooth. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; drizzle over each cookie.
Servings: 12
Preparation time: 12 minutes
Cooking time: 16 minutes
These over-sized cookies make a fun gift or turn them into giant ice cream sandwiches with your favorite ice cream.
1 pkg. (18 oz.) NESTLE® TOLL HOUSE® Refrigerated Chocolate Chunk Cookie Bar Dough
1/2 cup coarsely chopped almonds, macadamia nuts, pecans and/or walnuts
1/4 cup (1.5 oz.) NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels or Premier White Morsels (optional)
1. Preheat oven to 350° F.
2. Crumble cookie dough into medium bowl. Add nuts; mix thoroughly. Drop by 1/4-cup measure onto ungreased baking sheets.
3. Bake for 14 to 16 minutes or until golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
4. Microwave morsels in heavy-duty plastic bag on HIGH (100%) power (MEDIUM-HIGH [70%] for white morsels) for 30 seconds; knead until smooth. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; drizzle over each cookie.
Servings: 12
Preparation time: 12 minutes
Cooking time: 16 minutes
Subscribe to:
Posts (Atom)