Yum FX777 CookieWorld: 2015

Sunday, November 22, 2015

Mountain Chocolate Cookies #CookieWorld

Mountain Chocolate Cookies #CookieWorld

Mountain Chocolate Cookies #CookieWorld



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

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


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


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.


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.

Monday, January 12, 2015

The Right Way To Freeze Your Cookies & Cookie Dough #CookieWorld

The Right Way To Freeze Your Cookies & Cookie Dough #CookieWorld

Some amateur bakers often ask if they can freeze or chill their cookies & cookie doughs. Of course, you may chill or freeze your cookie mixtures but not all cookie mixtures turn out to be successful when frozen.

Avoid freezing cookies with cream filling, meringues and any cookie mixture with a beaten egg white as one of its ingredients. Freezing or chilling these types will not be good because egg white in cookies tend to separate when they're frozen. Although other kinds of dough/cookie mixtures become even better when frozen.

If you want to freeze or chill your freshly-baked cookies, you may cover them thoroughly with plastic and put them inside a freezer/ziploc bag. Another way to store these yummy cookies is to place them inside a clean container but divide each layer with plastic/serran wrap or with some waxed paper.

In most cases, the cookie mixture is often chilled rather than the already cooked cookies because cookies which are freshly-baked smell good and taste better than those that have been stored for quite some time.

For easier baking and preparation, it's better to mold the cookie mixture into small logs before freezing. This way you may easily cut the cookie mixture and achieve even portions of cookies.

When making your cookie dough logs, you need to put ample amounts of cookie dough mixture on a piece of parchment or waxed paper. Then mold dough mixture into small log shapes that measure around 10-inches long with a diameter of 1.5 to two inches. Cover or seal the mixture properly by twisting its ends just like in candies. After properly sealing it, put the small logs inside a freezer/ziploc bag & place them inside your freezer.

In order to make sure that the cookie dough logs still have their proper shapes and not go flat on just one face, you may get them out of your freezer once they have been chilled for half an hour. Roll them again on a clean and flat surface and smooth out its flattened side.
If you want to freeze cookies individually, you need to shape your cookie mixture according to your preferred sizes and chill them until they're hard and solid. When cookies are frozen, place them inside a ziploc bag or cover them twice for better protection before placing them inside your freezer.

Always put tags or labels on your plastic bags including the type of cookies & the dates that they were made. Never freeze your cookie mixture for more than three months to retain the flavor and freshness.
If you plan in baking your frozen or chilled dough logs, get them out of your chiller or freezer. Your small cookie mixture rounds which you just made are now ready for baking although they might need additional minutes inside your oven. The small dough logs you created must go through defrosting first before you cut and bake them. You may defrost your cookies on a clean counter top or through a microwave.

Freezing your cookies & cookie dough mixtures is always good just in case you get those cookie cravings.

Source: Chris D Gardner @GoArticles