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Sunday, June 26, 2016

Chunky Chocolate Cookies Recipe #CookieWorld





Chunky Chocolate Cookies Recipe #CookieWorld

Ingredient:

1 cup flour
1 cup old-fashioned or quick-cooking oats
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, coarsely chopped
1/2 cup raisins

Procedures:

(1) Heat oven to 375°F.

(2) Combine flour, oats, baking soda and cinnamon. Beat butter and sugars in large bowl with mixer until blended. Add egg; mix well.

(3) Gradually beat in flour mixture until well blended. Stir in chocolate and raisins.

(4) Drop level tablespoonfuls of dough, 2 inches apart, onto baking sheets.

(5) Bake 9 min. or until lightly browned. Cool on baking sheet 2 min. Remove to wire racks; cool completely.

Sunday, November 22, 2015

Mountain Chocolate Cookies #CookieWorld





Mountain Chocolate Cookies #CookieWorld






Mountain Chocolate Cookies #CookieWorld



Ingredients:

COOKIES

10 ounce bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/4 cup unsalted butter, cut into chunks
3 large eggs, at room temperature
1 cup plus 2 tbsp. sugar
1 tablespoon instant espresso powder
2 teaspoons vanilla extract
6 tablespoons flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups bittersweet chocolate chips
1 cup finely chopped toasted pecans

GANACHE
6 ounces bittersweet chocolate, chopped
3/4 cup heavy whipping cream

Procedures:

1. Make cookies: Put chopped chocolates and butter in a metal bowl and set bowl over (not touching) simmering water in a pot. Cook, stirring, until melted, then remove from heat and let cool slightly.

2. Whisk eggs, sugar, espresso powder, and vanilla into chocolate mixture. In another bowl, stir together flour, baking powder, and salt. Stir into chocolate mixture until evenly mixed, then stir in chocolate chips and pecans. Wrap dough airtight and chill until firm enough to hold its shape, 50 to 60 minutes.

3. Meanwhile, make ganache: Put chopped chocolate and cream in a medium metal bowl and set bowl over (not touching) simmering water in a pot. Cook, stirring, until melted, then let cool. Cover and chill, stirring occasionally, until firm enough to spread, about 1 3/4 hours. If ganache becomes too firm to spread, transfer to a microwave-safe bowl and microwave for a few seconds to soften, stir.

4. Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Scoop 2-tbsp. portions of dough onto sheets, spaced about 1 in. apart. Press dough to flatten into even 1/2-in.-thick rounds. Bake until cookies no longer look wet and you can feel a slight crust on top, about 10 minutes (don't overbake); switch position of baking sheets halfway through. Let cookies cool on sheets on racks.

5. Generously spread flat sides of half of cookies with ganache and top with remaining cookies. (You may have a little leftover ganache.)

6. Makes 16 sandwich cookies

Make ahead: Dough and ganache, up to 2 days, chilled. Filled cookies, up to 2 days, chilled, or 2 months, frozen. Serve at room temperature.



Monday, May 18, 2015

Green Cookies #CookieWorld



Ingredients:

2 sticks (1/2 cup) of unsalted butter (room temp.)
1 cup of sugar
1 egg
1 T. vanilla extract
Optional: 1 T. buttermilk
green gel food coloring
1 T. cocoa powder
1 t. salt
2 1/2 cups of flour

Additional flour for rolling
cookie cutters
Optional for finishing: about 1 cup of melted white chocolate, frosting, sugars or sprinkles, etc.

Procedures:

1. In a mixing bowl, (either by hand, or using a paddle attachment in a stand mixer), cream the butter and sugar. Add the egg and mix well. Add the buttermilk, (if using), vanilla, and the cocoa powder. Start adding in some red gel coloring, (about 1/8 t. to start), and add as much as necessary to get the desired color you wish. Add in the salt, and about 1/2 the flour until dough begins to form. Mix in the rest of the flour.

2. Remove the dough from the bowl, form in a disc, and wrap in plastic wrap well. Place in the refrigerator to chill for 3-4 hours, or overnight.

3. When ready to roll out cookies, remove the dough from the refrigerator, and allow to set for about 10 minutes. Prep your cookie trays by lining them with parchment paper or a silicone mat. When ready, on a clean and floured surface, roll out the dough to about 1/2inch thick. Use additional flour if necessary. Cut out your cookies, and place them on the lined cookie trays. You could also dip the text side of the cookie in plain sugar for extra "sparkle"! Repeat until all dough has been used. Place the trays in the refrigerator for about 10-15 minutes to chill.

4. Preheat oven to 350F. Remove the trays from the oven, and bake at 350F for 10-14 minutes. Remove from the oven and allow to cool.

5. If you would like to add decorations, simply melt your chocolate according to package directions, place the melted chocolate in a parchment triangle, and pipe on whatever design you like! You could also use royal icing, or even purchased frosting in a can. You could give these away as gifts/ treats, or serve on a platter for a party, or store in an airtight container for 1-2 weeks.