Cocolatte Recipes
THE BEST CRISPY CHOCOLATE CHIP COOKIES
These cookies are inspired by the thin and crispy style made popular by the Long Island bakery Tate's Bake Shop. In our version, we've upped the brown sugar, vanilla and chocolate chips for an even more flavorful and decadent treat.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 36 cookies
Number Of Ingredients 10
Steps:
- Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
- Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
- Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.
COCOLATTE
------White chocolate, coconut milk and aromatic citrus and spice combine with coffee to create a drink that is warming, rich and decadent. In brief - a winner! An added plus - if you're lactose intolerant - this is a the latte recipe for you.------
Provided by evelynathens
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, whisk together white chocolate, coconut milk, orange zest, cinnamon and vanilla extract.
- Keep whisking until white chocolate has melted completely, and mixture is steaming-hot (not boiling) and frothy.
- Distribute double-strength espresso between two mugs and sweeten with brown sugar (remember - the white chocolate provides sweetness, too).
- Top each mug with 1 1/2 tablespoonfuls of Grand Marnier or Cointreau and then fill mug up with white chocolate/coconut mixture.
- Spoon some of the froth over top.
- Dust the top of each mug with more cinnamon.
- A cinnamon stick added to the mug as a 'swizzle stick' is a nice touch.
Nutrition Facts : Calories 461.6, Fat 34.5, SaturatedFat 25.4, Cholesterol 7.9, Sodium 77.9, Carbohydrate 36.5, Fiber 0.4, Sugar 33.6, Protein 5
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