CHOCOLATE SUGAR COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield about 60 cookies
Number Of Ingredients 13
Steps:
- Whisk the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla; beat until creamy, about 2 more minutes. Reduce the mixer speed to low; gradually add the flour mixture and beat until just incorporated, about 2 more minutes.
- Divide the dough between 2 sheets of plastic wrap; form into disks. Wrap and refrigerate until firm, at least 1 hour.
- Roll out the dough between floured sheets of parchment paper until about 1/4 inch thick. Chill 2 more hours.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Mist 2 baking sheets with cooking spray. Cut the dough into shapes; gather the scraps and reroll once to cut out more cookies. Arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until set, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Make the icing: Beat the confectioners' sugar, meringue powder and 3 to 4 tablespoons water in a bowl with a mixer on high speed until smooth and thick. Transfer to a resealable bag and snip a small corner. Pipe onto the cookies; sprinkle with coarse sugar. Let set 30 minutes.
MEAN CHEF'S OATMEAL PECAN CHOCOLATE CHUNK COOKIES
Amazingly soft, delicious cookies! When I made this, I used Ghirardelli chocolate and was just short on the called-for amount of pecans. The dough was really hard after refrigerating overnight, and I found it easier to roll it into balls by hand rather than the ice cream scoop. I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted the recipe on Feb 12, 2003.
Provided by newspapergal
Categories Drop Cookies
Time 36m
Yield 22 5inch cookies
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
- Set dry ingredients aside.
- In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy.
- Add vanilla, milk, and eggs; mix well.
- Add reserved dry ingredients, and beat until just combined.
- Remove bowl from mixer, and fold in oats, chocolate, and pecans.
- Place dough in the refrigerator until firm, at least 2 hours or overnight.
- Heat oven to 350°.
- Line two baking sheets with parchment paper, and set aside.
- Remove dough from refrigerator.
- Using an ice-cream scoop, shape into 2-inch-diameter balls.
- Place six balls on each baking sheet, spaced 4 inches apart, and press down Transfer to oven.
- Bake until golden, but still soft in center, 15 to 16 minutes.
- Remove from oven, and place on a wire rack to cool completely.
- Repeat with remaining dough.
- Store in an airtight container up to 2 days.
MEAN CHEF'S CLASSIC SHORTBREAD COOKIES
I adopted this recipe after its original poster, Mean Chef (IHHDRO), departed the site. Mean posted it on Nov 21, 2003. His comments: "Classic shortbread with three variations. From Fine Cooking Magazine NOTE: baking times will vary depending on your oven."
Provided by newspapergal
Categories Dessert
Time 50m
Yield 36-48 cookies
Number Of Ingredients 4
Steps:
- Line two baking sheets with parchment.
- Combine butter, sugar and salt in a stand mixer (use paddle attachment).
- Mix on low speed until the butter combines with the sugar, but isn't perfectly smooth, 1-2 minutes.
- Add flour and mix on low, scraping frequently, until dough has just about pulled together, about 3 minutes.
- Don't overmix.
- Roll dough on a lightly floured surface to a uniform 1/4 inch.
- Cut dough into bars or squares with a sharp knife or use a cookie cutter.
- Reroll scraps- refrigerate dough if it becomes sticky.
- Arrange on baking sheets and refrigerate until chilled- about 20 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 300 degrees.
- Bake cookies until golden on the bottom and edges and pale to golden on the top- 30 minutes to 1 hour.
- Rotate baking sheets every 15 minutes.
- Cool.
- Variations: Brown sugar and oatmeal- use brown sugar in place of white and add 1/2 cup quick cooking oats with the flour.
- Chocolate dipped espresso- Add 2 Tbl finely ground espresso coffee beans with the flour.
- Dip half of each cooled cookie into melted chocolate (9 oz semisweet chocolate melted with 1 Tbl vegetable shortening).
- Place cookies on parchment line sheetpan to set up- 2 hours.
- Orange-Hazelnut- Add 2 1/2 oz (1/2 cup) skinned, toasted and finely ground hazelnuts (use food processor) and 2 tsp (loosely packed) finely grated orange zest from 1 orange along with the flour.
Nutrition Facts : Calories 84.8, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.6, Sodium 33.1, Carbohydrate 8.8, Fiber 0.2, Sugar 2.8, Protein 0.9
MEAN CHEF'S DOUBLE CHOCOLATE CHIP COOKIES WITH PECANS
I adopted this recipe after its original poster, Mean Chef (IHHDRO), departed the site. Mean posted it on Feb 12, 2003, and had these comments: "These cookies are fabulous. A double dose of chocolate. Make sure you don't overbake them. You could substitute walnuts for the pecans."
Provided by newspapergal
Categories Drop Cookies
Time 35m
Yield 12-24 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Position 1 rack in the top 1/3 and another in the bottom 1/3 of the oven and preheat to 350°F.
- Line 2 baking sheets with parchment paper.
- Sift together the flour, baking soda and salt into a medium bowl and set aside.
- Melt the chocolate and butter in the top of a double boiler over hot, simmering water.
- Remove from the heat but keep the chocolate mixture over a bowl of hot water to ensure that the mixture does not set.
- In a small bowl, combine the vanilla extract and the espresso powder and whisk until the espresso powder is dissolved.
- Stir the espresso mixture into the chocolate mixture.
- Combine the eggs and both sugars in the bowl of a heavy-duty electric mixer (you can double the recipe and it will fit a 5 or 6 qt mixer bowl).
- Set the bowl over a pan of hot, hot simmering water.
- Stir with a hand-held wire whisk until warm to the touch.
- Attach the bowl to the mixer stand.
- Using the wire whip attachment, whip the mixture on high speed until pale, thickened and cool, about 5 minutes.
- Fold into the warm chocolate mixture.
- Fold in the flour.
- Stir in the chocolate chips and pecans.
- Drop the dough by rounded tablespoons onto the 2 prepared pans leaving about 1 to 1/2 inches between the cookies (at work I make these a lot bigger so that they come out about 5 inches across).
- Bake for 12-14 minutes or until the cookies are set: switch the positions of the baking sheets halfway through the baking time for even baking.
- Cool the cookies on the baking sheets on wire racks for about 3 minutes, then transfer the cookies to wire racks to cool completely.
- Repeat with the remaining dough.
ULTIMATE CHOCOLATE SUGAR COOKIES
I'll admit that this is going to take some time but the result is so completely worth it! The prep time includes the mixing, chilling and decoration time. Baking time is for all the baking sheets to be baked one at a time. If your guests/family don't fall to their knees in worship of you then they do not deserve you!
Provided by Annacia
Categories Dessert
Time 1h36m
Yield 36 cookies
Number Of Ingredients 20
Steps:
- Make cookies:.
- Sift together the flour, cocoa, and salt. Set aside.
- In bowl of electric mixer, using paddle attachment, mix butter on medium-low speed until it is creamy and lightened in color. Add the sugar in a steady stream, and beat until thoroughly combined.
- Add the egg, espresso, and vanilla.
- Scrape down sides of bowl as needed, then mix in melted chocolate.
- Reduce mixer speed to low and blend in dry ingredients in two additions, mixing only to combine after each addition.
- Remove dough from bowl and divide into quarters.
- Form each quarter into a 4" disk and wrap in plastic, refrigerate for 30-40 minutes or until firm enough to roll.
- You should be able to leave an imprint when you press dough.
- Position rack in center of oven and preheat to 350°F.
- Have ready two ungreased cookie sheets. Working with one-fourth of dough at a time, roll on a lightly floured flat surface until 3/16" thick.
- Using a 2 1/2" round cookie cutter or a cookie cutter of your choice, cut cookies from the dough.
- Transfer cookies to a sheet of waxed paper and brush lightly with egg/water mixture. Sprinkle with pearl sugar or other garnishes.
- Carefully place on cookie sheets.
- Bake cookies, one sheet at a time, for 9-10 minutes.
- Transfer cookies to a wire rack while still warm, and cool completely.
- Repeat with remaining dough.
- MAKE GANACHE:.
- Break chocolate into 1" pieces and place into bowl of a food processor.
- Process until chocolate is finely chopped. Empty chocolate into a medium-sized bowl and set aside.
- In a small saucepan, heat heavy cream and corn syrup on low heat until it comes to a gentle boil.
- Immediately pour hot cream over chopped chocolate.
- Let it stand for about 1 minute, then stir chocolate and cream together, slowly mixing until all chocolate is melted and mixture is fully emulsified.
- Blend in rum and vanilla.
- If surface is oily, stir in 1/2 to 1 teaspoon of hot water.
- Glaze should thicken as it stands, but remain pourable.
- If ganache fails to thicken, chill it in refrigerator for 4 to 5 minutes.
- Watch carefully, as it must not be too cold. Spoon ganache over cookies, letting it trickle down the sides.
Nutrition Facts : Calories 120.7, Fat 7.2, SaturatedFat 4.4, Cholesterol 25, Sodium 24.9, Carbohydrate 13.6, Fiber 1, Sugar 5.8, Protein 2
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CHEWY CHOCOLATE SUGAR COOKIES | ALEXANDRA'S KITCHEN
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4.9/5 (50)Total Time 1 hr 15 minsCategory Cookies
- Place the flour, cocoa powder, baking soda, and salt in a medium bowl and whisk to combine the ingredients. Set aside.
- Put the butter and brown sugar in the bowl of a stand mixer. Fit the mixer with the paddle attachment and beat on medium speed for 2 to 3 minutes, stopping to scrape down the mixer once or twice, until the mixture is light and fluffy.
CHOCOLATE SUGAR COOKIES - THE STAY AT HOME CHEF
From thestayathomechef.com
5/5 (3)Category DessertCuisine AmericanCalories 148 per serving
- In the bowl of a stand mixer, cream the butter, sugar, and cream cheese until light and fluffy, using the whisk attachment.
- Mix in the corn syrup, vanilla, egg, and melted chocolate, scraping the sides and bottom of the bowl so that everything gets mixed in.
- Switch your mixer attachment to a paddle or dough hook. Mix in cocoa powder, flour, baking powder, salt, and baking soda until everything is mixed in.
- Remove the dough from the mixing bowl and wrap in plastic wrap. Refrigerate for at least 1 hour.
MY BEST CHOCOLATE SUGAR COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (37)Category Cookies
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
- Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
- Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1-2 hours. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
- Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
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