Skill: Medium
Prep: 15 minutes (plus a minimum of one hour to chill the dough)
Total: 30 minutes (plus a minimum of one hour to chill the dough)
4 tablespoons unsalted butter
8 ounces semisweet or bittersweet chocolate, coarsely chopped
1/2 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup confectioner’s sugar, sifted
n a stainless steel bowl over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside. (I used a small saucepan resting in a large saucepan.)
In the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugar until thick, pale and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract and then stir in the melted chocolate mixture.
In a separate bowl whisk together the flour, salt and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls, at least 1 hour (preferably several hours or even overnight).
Preheat oven to 325 degrees and place rack in center of oven. Line two baking sheets with parchment paper and set aside.
Place the confectioner’s sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1-inch ball. Place the ball of dough into the confectioner’s sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on the prepared baking sheet. Continue forming cookies, spacing about 2 inches apart on the baking sheets. If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.
Bake cookies 10-13 minutes or just until the edges are slightly firm but the centers still soft. For moist, chewy cookies do not overbake. Overbaking will cause them to be dry. Remove from oven and place on a wire rack to cool.
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Ingredients:
2/3 cup unsalted butter
1/2 cup granulated sugar
2 eggs
160 milliliters of molasses
20 milliliters of vinegar
4 3/4 cup all purpose flour
1 tablespoon baking soda
1 tablespoon ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground cardamom
Directions:
Preheat oven to 350 degrees F.
1. With a mixer cream the butter and sugar, scrape down the sides frequently, and allow to mixture to become light and fluffy.
2. Add eggs one at a time and beat well after each addition.
3. Add molasses and vinegar slowly to avoid the mixture from separating.
4. Sift together dry ingredients and add to creamed butter mixture just until combined.
5. Wrap dough in a flat rectangle or a log, and chill.
6. If working with a rectangle, roll out balls using your hands, if using a log, cut cookies.
7. Dip or roll in granulated sugar.
8. Bake for about 7 to 9 minutes.
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Preparation
Preparation: Mix the sugar, chocolate powder, butter, flour and vanilla essence into a bowl. Add the coconut milk and mix well (if needed add more coconut milk). Add the coconut shavings and chocolate chips.
Make small balls of the mixture and place them on a cooking sheet.
Cooking Instructions: Preheat the oven to 250 degrees. Once heated, place the cookie sheet in the oven and bake for 20 minutes.
Once baked, melt some chocolate and glaze the top of the cookies. Sprinkle some coconut shavings on top
or
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- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 tablespoon red food coloring.( I highly recommend the gel variety. You can buy it at any craft store. It is much brighter and you can use less)
- Powdered sugar, for rolling out dough
- 3 tablespoons milk
Directions
Sift together the flour, salt and baking powder and set aside.
Cream butter and sugar together in another large bowl. Add egg, vanilla, milk, and peppermint extract, and beat until incorporated. Gradually add the dry mixture, beating until combined. Remove half of the mixture from the bowl. Add red food coloring, beating until fully combined. You may have to knead the colored dough a bit to get it mixed thoroughly. On a sheet of waxed paper, roll out dough to form a large rectangle, about 1/4-inch thick. Repeat this step with the other half of uncolored dough with no food coloring.
Now very carefully, slide the red dough on top of the white dough and slide the parchment paper out. Trim edges if uneven and patch if necessary. Roll dough into a log, creating a swirl effect. NOTE: do not worry if the dough starts to tear a little when you are rolling it. This is normal. Simply mend it with your fingers as you go along.
Now place a generous amount of sprinkes in a shallow dish and roll the cookie dough log firmly over the sprinkles until they stick and its covered. Wrap tightly with saran wrap and place the dough back in the refrigerator and let chill for 2 hours.
Preheat oven to 375 degrees F.
Slice the dough into 1/2-inch slices and place on a parchment lined sheet tray about 1-inch apart. Bake fo2 10-15 minuets depending on how thick you sliced the cookies.
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1 package fudge brownie mix (I used Duncan Hines)
- 1 1/4 cup all purpose flour
- 1/4 cup packed brown sugar
- 2 eggs
- 1 stick butter, melted, cooled
- 2-3 tablespoons cold water
- 1 cup dark chocolate chunks (I found of bag of dark chocolate chunks but if you can’t just chop a dark chocolate bar into chunks)
- Whisk together flour, brownie mix and brown sugar.
- Using a heavy spoon, stir in eggs one at a time. Followed by butter and 2 tablespoons water. If the batter appears like there is too much flour add 1 more tablespoon of water. Batter will be very thick.
- Fold in chocolate chunks
- Cover and refrigerate for 2 hours.
- Preheat oven to 350 degrees.
- Grease a cookie sheet.
- Drop heaping tablespoons of dough on the cookie sheet, you want pretty thick cookies here to get the brownie feel, about 3 inches apart. Press down slightly. Don’t flatten completely. Bake for 8-10 minutes.
- Remove from oven, allow to cool 2 minutes on cookie sheet. Transfer to cooling rack to cool completely.
