5/01/2010
Three kinds of "chocolate" cookies
#1 ===Grand-prize winning Dave Vargas Chocolate-chip Cookies===
1 1/2 cups ground graham-cracker crumbs
1/2 cup all-purpose flour
2 t baking powder
14 0z sweetened condensed milk
1/2 cup unsalted butter, softened
2 cups flaked coconut
12 oz semisweet chocolate chips
>how to make<
*Preheat oven to 375 degrees.
*In a bowl, combine the graham-cracker crumbs, flour and baking powder.
*In a mixer bowl, beat the condensed milk and butter until smooth.
*Add the graham-cracker mixture and mix well.
*Stir in the coconut, chocolate chips and walnuts; mixture should appear to be lumpy and dry.
*Shape dough into 1 1/2" balls and place onto ungreased cookie sheets, allowing room to spread.
*Bake 9 to 10 minutes or until lightly browned.
*Transfer to rack to cool.
-makes about 3 1/2 dozen-
#2 ===Chocolate Dipped Hokey Pokey Cookies===
1/2 cup sliced almonds
1/4 cup granulated sugar
2 T all-purpose flour
1 egg white
1 t unsalted butter, melted
1/4 t salt
1/4 t pure almond extract
3 oz semisweet chocolate, chopped into 1/4" pieces
>how to make<
*Preheat the oven to 325 degrees.
*Toast the almonds on a baking sheet in a preheated oven until golden brown, about 8 minutes, then remove from the oven and cool.(Do not turn off the oven.)
*Combine the sugar, flour, egg white, butter, salt, and almond extract in a stainless steel bowl.
*Stir the mixture until smooth.
*Gently fold in the almonds until coated with the batter.
*Hold the batter at room temperature for 20 minutes before using stirring occasionally.
*Trace 2 6" circles onto a piece of parchment paper.
*Place the parchment paper, trace marks down on a baking sheet.
*Evenly divide the batter between the circles.
*Use a cake spatula to evenly spread the batter to entirely cover each circle.
*Bake in the preheated oven for 20 to 24 minutes, until uniformly golden brown.
*Turn the baking sheet 180 degrees about halfway through the baking time.
*Remove the pan from the oven and allow to cool for 3 to 4 minutes.
*Use a pizza cutter to cut each baked circle into 4 wedge-shaped cookies.
*Cool for 30 minutes before removing the cookies from the parchment paper.
*Heat 1" of water in the bottom half of a double boiler over medium heat.
*Place the semisweet chocolate in the top half of the double boiler.
*Heat the chocolate uncovered, constantly stirring with a rubber spatula until the chocolate is melted and smooth, about 2 minutes.
*Remove the chocolate from the heat and continue to stir until the temperature of the chocolate is reduced to 90 degrees.
*Dip 1/2" of the round edge of each cookie into the melted chocolate.
*Place the cookies onto parchment paper and allow the chocolate to set at room temperature for 20 to 25 minutes.
(The cookies may be placed in the refrigerator for 5 minutes to quickly set the chocolate.)
-makes 8 cookies-
#3 ===Cappuccino Dips===
1 cup unsalted butter, softened
1/3 cup granulated sugar
1/2 cup brown sugar, packed
1 T instant coffee dissolved in 1 t hot water
2 oz unsweetened chocolate, melted
1 large egg
2 cups all-purpose flour
1 t ground cinnamon
the glaze:
1 cup semisweet chocolate chips
4 T unsalted butter
>how to make<
*Combine the butter and sugars in a large mixing bowl and beat with an electric mixer until light.
*Add the dissolved coffee, unsweetened chocolate, and egg. Beat well.
*Stir in the flour and cinnamon.
*Cover with plastic wrap and refrigerate for at least 1 our.
*Remove form the refrigerator and divide the dough in half.
*Shape each half into a log approximately 1 1/2" in diameter.
*Roll logs in waxed paper and chill several hours or overnight.
*Heat the oven to 325 degrees.
*Slice logs into 1/4" slices.
*Place on an ungreased cookie sheet.
*Bake for 8 to 10 minutes.
*Let cool for a minute or two before removing from the sheet to a cooling rack.
*To make the glaze, melt the semisweet chips and butter in a bowl set over simmering water or in a microwave.
*Remove from heat and stir until smooth.
*Dip half of each cookie in the glaze.
*Place on waxed paper to set.
-makes 4 dozen-
1 1/2 cups ground graham-cracker crumbs
1/2 cup all-purpose flour
2 t baking powder
14 0z sweetened condensed milk
1/2 cup unsalted butter, softened
2 cups flaked coconut
12 oz semisweet chocolate chips
>how to make<
*Preheat oven to 375 degrees.
*In a bowl, combine the graham-cracker crumbs, flour and baking powder.
*In a mixer bowl, beat the condensed milk and butter until smooth.
*Add the graham-cracker mixture and mix well.
*Stir in the coconut, chocolate chips and walnuts; mixture should appear to be lumpy and dry.
*Shape dough into 1 1/2" balls and place onto ungreased cookie sheets, allowing room to spread.
*Bake 9 to 10 minutes or until lightly browned.
*Transfer to rack to cool.
-makes about 3 1/2 dozen-
#2 ===Chocolate Dipped Hokey Pokey Cookies===
1/2 cup sliced almonds
1/4 cup granulated sugar
2 T all-purpose flour
1 egg white
1 t unsalted butter, melted
1/4 t salt
1/4 t pure almond extract
3 oz semisweet chocolate, chopped into 1/4" pieces
>how to make<
*Preheat the oven to 325 degrees.
*Toast the almonds on a baking sheet in a preheated oven until golden brown, about 8 minutes, then remove from the oven and cool.(Do not turn off the oven.)
*Combine the sugar, flour, egg white, butter, salt, and almond extract in a stainless steel bowl.
*Stir the mixture until smooth.
*Gently fold in the almonds until coated with the batter.
*Hold the batter at room temperature for 20 minutes before using stirring occasionally.
*Trace 2 6" circles onto a piece of parchment paper.
*Place the parchment paper, trace marks down on a baking sheet.
*Evenly divide the batter between the circles.
*Use a cake spatula to evenly spread the batter to entirely cover each circle.
*Bake in the preheated oven for 20 to 24 minutes, until uniformly golden brown.
*Turn the baking sheet 180 degrees about halfway through the baking time.
*Remove the pan from the oven and allow to cool for 3 to 4 minutes.
*Use a pizza cutter to cut each baked circle into 4 wedge-shaped cookies.
*Cool for 30 minutes before removing the cookies from the parchment paper.
*Heat 1" of water in the bottom half of a double boiler over medium heat.
*Place the semisweet chocolate in the top half of the double boiler.
*Heat the chocolate uncovered, constantly stirring with a rubber spatula until the chocolate is melted and smooth, about 2 minutes.
*Remove the chocolate from the heat and continue to stir until the temperature of the chocolate is reduced to 90 degrees.
*Dip 1/2" of the round edge of each cookie into the melted chocolate.
*Place the cookies onto parchment paper and allow the chocolate to set at room temperature for 20 to 25 minutes.
(The cookies may be placed in the refrigerator for 5 minutes to quickly set the chocolate.)
-makes 8 cookies-
#3 ===Cappuccino Dips===
1 cup unsalted butter, softened
1/3 cup granulated sugar
1/2 cup brown sugar, packed
1 T instant coffee dissolved in 1 t hot water
2 oz unsweetened chocolate, melted
1 large egg
2 cups all-purpose flour
1 t ground cinnamon
the glaze:
1 cup semisweet chocolate chips
4 T unsalted butter
>how to make<
*Combine the butter and sugars in a large mixing bowl and beat with an electric mixer until light.
*Add the dissolved coffee, unsweetened chocolate, and egg. Beat well.
*Stir in the flour and cinnamon.
*Cover with plastic wrap and refrigerate for at least 1 our.
*Remove form the refrigerator and divide the dough in half.
*Shape each half into a log approximately 1 1/2" in diameter.
*Roll logs in waxed paper and chill several hours or overnight.
*Heat the oven to 325 degrees.
*Slice logs into 1/4" slices.
*Place on an ungreased cookie sheet.
*Bake for 8 to 10 minutes.
*Let cool for a minute or two before removing from the sheet to a cooling rack.
*To make the glaze, melt the semisweet chips and butter in a bowl set over simmering water or in a microwave.
*Remove from heat and stir until smooth.
*Dip half of each cookie in the glaze.
*Place on waxed paper to set.
-makes 4 dozen-
Labels: Cappucino cookies, Chocolate Chip cookies, chocolate cookie recipes, Chocolate Dipped cookies
