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Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Thursday, March 7, 2013
Hot Chocolate Cookies

I could wax poetic about chocolate and marshmallows all in one cookie, but I won't. This recipe for Hot Chocolate Cookies via Pipandebby is amazzzzing! Hot Chocolate in a cookie? Why didn't I think of that.


{INGREDIANTS}

1 stick (4 ounces) unsalted butter
12 oz. chopped semisweet chocolate (bars)
Stir frequently over medium heat until smooth. Let cool for 15 minutes.
In a medium bowl, whisk together:
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Using an electric mixer, beat together:
1 1/4 cups light brown sugar
3 eggs, at room temperature
1 1/2 teaspoons pure vanilla extract

{INSTRUCTIONS}

Beat on low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour.
Preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.
Meanwhile, cut 7.5 ounces of semisweet chocolate (bars) into 1-inch squares. Snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides

Remove the cookie sheets from the oven and gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes. Transfer the pans to racks to cool for 5 minutes.
Grate 5 ounces of semisweet chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks and let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment paper.



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Monday, November 15, 2010
HOMEMADE GIRL SCOUT COOKIES:SAMOAS

Don't you ever wish that Girl Scout Cookie Time came more than once a year, I know that I am not the only one , that buys enough to stick in the freezer for the whole year.I am obsessed with girl scout cookies....having been a girl scout myself as well as selling them when they were still $1.50 a box, I wait every year for them to come around.Sadly we live in a world now where its not longer safe to go door to door, so I usually have to catch them one Saturday (in season) in front of the grocery store. So now that I found a recipe for them, I no longer feel "stalkerish" looking for the little green uniformed girls outside of Trader Joe's.

You can make Samoas ( or Carmel Delites as they are called) at home. Try them out... they are just as good as the real thing :)

HOMEMADE SAMOAS
yield about 3 1/2-4 dozen cookies.

{COOKIES}
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

{TOPPING}
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)

{INSTRUCTIONS}
make the cookies:
1. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

2. In a bowl, combine the flour, baking powder, and salt. In a second, larger bowl with an electric mixer, beat together the butter and sugar until light and fluffy. Reduce the speed to low and mix in the flour mixture until combined. Add the vanilla and combine. The dough should come together into a soft, not-too-sticky dough. If the dough isn’t coming together, add 1 tablespoon of milk at a time as needed, until the dough forms a ball. It’s possible you may not need to add any milk at all. If the dough is impossibly sticky, sprinkle with a bit of flour.

3. Divide the dough into 2 or 3 portions. Roll out each portion between large pieces of wax or parchment paper to a thickness of no more than 1/4 inch. Transfer the dough and parchment to the refrigerator to chill for 10 to 15 minutes.

4. Use a 1 1/2-inch cookie cutter to cut dough rounds. If you wish to make your cookies exact replicas of the original Samoa, cut a smaller hole in the center of each cookie using a knife, the end of the handle on a wooden spoon, or any other small round device that you can find in your kitchen. Transfer the rounds to the prepared baking sheets.

5. Bake the cookies for 10 to 12 minutes, until the bottoms are lightly browned and the cookies are set. Cool them for a few minutes on the baking sheet, then transfer the cookies to a wire rack to cool completely.

make the topping:
1. Reduce the oven temperature to 300°F ( 150°C). Line another baking sheet with parchment.

2. Spread the coconut evenly on the baking sheet and toast, stirring every 5 minutes, until the coconut is golden, about 20 minutes total. Cool the coconut on the sheet, stirring occasionally, until it cools to room temperature. Set aside.

3. Combine the caramels, milk, and salt in a large microwave-safe bowl. Heat on high power for 3 to 4 minutes, stopping to stir it a few times to ensure the caramels melt evenly. When the mixture is smooth, fold in the toasted coconut. Using a small metal offset spatula, spread the topping onto the cooled cookies, using 2 to 3 teaspoons per cookie. If the caramel becomes too firm to work with, reheat it in the microwave for a few seconds. Let the cookies set.

4. Place 8 ounces of the chocolate, coarsely chopped or broken into pieces, in a small microwave-safe bowl. Heat on high power in 45-second intervals, stirring to prevent scorching. Dip the base of each cookie into the chocolate, scraping it along the edges of the bowl to smooth it, and then place on parchment or wax paper to set. Transfer any remaining chocolate into a piping bag or a resealable plastic bag with one corner snipped off. If necessary, melt additional chocolate. Drizzle chocolate stripes on top of the cookies. Let the cookies set or, to hasten the process, transfer them to the refrigerator. Store them in an airtight container.

Note: These cookies are fairly time consuming to make, but if you take your time and have fun with them, the results will be worth it.

Variation: Rather than rolling out the dough and cutting individual cookies, you can save a few minutes with this bar cookie rendition. Just follow the instructions above, making the following adjustments:

For the cookies: Use only 3/4 cup (1 1/2 sticks) butter and omit the baking powder and the milk. After beating the butter with the sugar, beat in 1 egg and the vanilla extract. Reduce the speed to low, add the flour and salt, and combine until the mixture is crumbly and the consistency of wet sand. Press the mixture into a buttered 9-by-13-inch baking pan. Bake until the crust is set and the edges are lightly browned, 20 to 25 minutes. Let the cookie cool completely in the pan on a wire rack.

For the topping: After folding the coconut into the caramel, place dollops of the mixture on the cooled cookie crust and spread it into an even layer using a small offset spatula or, if the mixture isn’t too hot, lightly floured fingers. Let cool completely. Drizzle with the 8 ounces of melted chocolate as directed. If desired, melt the additional 4 ounces of chocolate and, after cutting the bars into individual cookies, dip the base of each cookie into the chocolate, scraping it along the edge of the bowl to smooth it, and then place the bars on parchment or wax paper to set.

NEED TO CONVERT THE MEASUREMENTS?

recipe courtesy of Baking Bites
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Monday, October 18, 2010
PILLOW CAKES: A RECIPE..SO RIDICULOUSLY AWESOME

Just when I thought it couldn't get any better than Cupcake in a Jar, here come PILLOW COOKIES! They are literally cookies stuffed with brownies...excuse me while I cry tears of gratitude.

This recipe(adapted from a recipe in Southern Living) makes these pillows of deliciousness from boxed brownies witha basic chocolate chip cookie recipe, BUT, the possibilities of different variations are endless! Can you imagine, peanut butter cookies with chocolate brownies inside?....ahhhhh.


{Brownie Pillow Cookies}

1 package brownie mix

1 cup butter, room temperature
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. bag miniature semi-sweet chocolate chips

Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8)

  • For the chocolate chip cookie dough, beat butter with a mixer until creamy.
  • Add brown sugar and beat until smooth.
  • Add eggs, yolk and vanilla. Beat until smooth.
  • Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk.
  • Add flour to butter mixture and beat until combined. Stir in mini chips.
  • Let dough chill covered in the refrigerator for at least an hour.

Preheat oven to 350 degrees.

Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.

After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.

During this step, I found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.

Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.

Cool on the baking sheet for a few minutes and then cool completely on a wire rack.

Makes about ten cookies using a little less than a 1/2 cup of dough for each cookie.

If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes.

recipe courtesy of bakerella
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