Triple Chocolate Biscotti
Chocolate lovers will swoon over these crunchy biscotti. Freshly brewed espresso is the secret ingredient enhancing the rich... Read More
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5-Ingredient Dark Chocolate Soufflés
Five ingredients, 15 minutes, and just 160 calories — wow! The first time through may take a few extra minutes, but after making these once you will be amazed at how fast these impressive soufflés come together. To serve, dust with...
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Chocolate and Peanut Butter Covered Coffee Beans
I love coffee. Love it. Can't get enough of it. I love the smell, the taste, the culture, and the buzz. Similarly, I love peanut butter... for many of the same reasons. (Is there such a thing as peanut butter culture? There should be.) In the...
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Extreme Chocolate Biscotti
"I think of these as the rock stars of the cookie world," says Goldsmith. "Simple to make and loaded with lots of big flavors, these biscotti taste even better the longer they sit… but they are so fantastic, they probably won&rs...;
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Apple Peanut Butter Cookies
Tired of chocolate chip, macadamia nut, and plain old sugar
cookies? Then try these apple peanut butter cookies, rich with a touch of
fruitiness.
Read More
INGREDIENTS
- ½ cup shortening
- ½ cup chunky peanut butter*
- ½ cup sugar
- ½ cup packed brown sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup peeled and grated apple
- Cooking spray, for greasing
DIRECTIONS
In a large bowl, cream the shortening, peanut butter, and
sugars until light and fluffy. Beat in the egg and vanilla. Combine the dry
ingredients; gradually add them to creamed mixture and mix well. Stir in the
apple.
Grease a baking sheet. Drop the mixture 1 rounded tablespoon
at a time 2 inches apart onto the baking sheet. Bake for 10-12 minutes or until
golden brown. Let cool for 5 minutes before removing to wire racks.
Recipe Details
Makes about 2 ½ dozen cookies
Total time: 30 minutes
*Note: Reduced-fat peanut butter is not recommended for this
recipe.
Visit TasteofHome.com for more apple
recipes.
Servings: 18
Read
more: http://www.thedailymeal.com/apple-peanut-butter-cookies#ixzz2FxQRZ97R
Chocolate-Chocolate Cookies Recipe
An ode to my favorite baked good of all time, the fudgy brownie,
this cookie has a healthy salt content and, to me, is perfection. I freeze a few
of these in the dense heat of a New York summer for my lunch or afternoon snack.
Read More INGREDIENTS
For the
chocolate crumb:
- 1/3
cup flour
- 1/2
teaspoon cornstarch
- 1/4
cup sugar
- 1/3
cup cocoa powder, preferably Valrhona
- 1/2
teaspoon kosher salt
- 3
tablespoons butter, melted
For the
cookie:
- 16
tablespoons butter, room temperature
- 1 1/2
cups sugar
- 1/4
cup glucose*
- 1
egg
- 1/4
teaspoon vanilla extract
- 2
ounces 55-percent chocolate, melted
- 1 1/4
cups flour
- 3/4
cup cocoa powder, preferably Valrhona
- 3/4
teaspoon baking powder
- 1/4
teaspoon baking soda
- 1 3/4
teaspoons kosher salt
DIRECTIONS
For the
chocolate crumb:
Preheat the oven to 300 degrees.
Combine the flour, cornstarch, sugar, cocoa powder, and salt
in the bowl of a stand mixer fitted with the paddle attachment and paddle on low
speed until mixed.
Add the butter and paddle on low speed until the mixture
starts to come together in small clusters.
Line a sheet pan with parchment paper or a Silpat. Spread the
clusters on the pan, and bake for 20 minutes, breaking them up occasionally.
The crumbs should still be slightly moist to the touch at that point; they will
dry and harden as they cool.
Let the crumbs cool completely before using in a recipe or
eating. Stored in an airtight container, they will keep fresh for 1 week at room
temperature or 1 month in the refrigerator or freezer.
For the
cookie:
Combine the butter, sugar, and glucose in the bowl of a stand
mixer fitted with the paddle attachment and cream together on medium-high for
2-3 minutes. Scrape down the sides of the bowl, add the egg, vanilla, and melted
chocolate, and beat for 7-8 minutes.
Reduce the mixer speed to low and add the flour, cocoa
powder, baking powder, baking soda, and salt. Mix just until the dough comes
together, no longer than 1 minute. (Do not walk away from the machine during
this step, or you will risk overmixing the dough.) Scrape down the sides of the
bowl with a spatula. Still on low speed, add the chocolate crumbs and mix just
until incorporated, about 30 seconds.
Line a sheet pan with parchment paper. Using a 2 ¾-ounce ice
cream scoop (or a 1/3-cup measure), portion out the dough onto the pan. Pat the
tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap
and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies
from room temperature — they will not bake properly.
Preheat the oven to 375 degrees. Line a sheet pan with
parchment paper or a Silpat.
Arrange the chilled dough a minimum of 4 inches apart on the
sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread.
It's tough (kind of impossible) to gauge if a cookie that is this dark with
chocolate is done. If after 18 minutes, the cookies still seem doughy in the
center, give them another minute in the oven, but not more.
Cool the cookies completely on the sheet pans before
transferring to a plate or an airtight container for storage. At room
temperature, the cookies will keep fresh for 5 days; in the freezer, they will
keep for 1 month.
Recipe Details
Adapted from "Momofuku Milk
Bar" by Christina Tosi (Clarkson Potter,
2011)
Servings: 10
Cuisine: Baked
Goods
Read more: http://www.thedailymeal.com/chocolate-chocolate-cookies#ixzz2FxSH1J9J
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