Chocolatines Recipes
CHOCOLATINES
Categories Rum Chocolate Dairy Egg Dessert Bake Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 25 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- In a bowl whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl with an electric mixer beat together butte and sugar until light and fluffy and beat in rum. Beat in eggs, 1 at a time, beating well after each addition, Gradually beat in flour mixture and beat just until dough is blended well. Form scant 1/4-cup measures of dough into balls and arrange about 3 inches apart on lightly greased baking sheets.
- Bake cookies in middle of oven in batches until tops begin to crack, about 15 minutes, and transfer with a metal spatula to racks to cool.
CHOCOLATINES
Chocolate cookies with a hint of rum from the Nabolom Bakery in CA, according to the "You Asked for it" section of Gourmet magazine.
Provided by HeatherFeather
Categories Dessert
Time 30m
Yield 25 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 F and have ready some lightly greased cookie sheets.
- Mix together flour, cocoa powder, baking powder, and salt.
- In another bowl, beat together butter and sugar until smooth, then add rum and beat well.
- Add eggs one at a time, beating after you add each one.
- Gradually add flour mixture to the butter mixture just until blended well.
- Form dough into 25 balls and bake until the tops begin to crackle, about 15 minutes.
- Transfer to racks to cool.
Nutrition Facts : Calories 234.7, Fat 12.3, SaturatedFat 7.6, Cholesterol 46.2, Sodium 98.6, Carbohydrate 30.4, Fiber 2.1, Sugar 16.2, Protein 3.2
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- To make the dough: In a large mixing bowl, stir together the water, sugar, 2 cups of the flour, yeast, salt, and butter. Mix until fairly evenly blended., Add the remaining flour and stir until the dough pulls away from the side of the bowl. Turn the dough out and knead it until it just starts to smooth out. You don't want to over-knead it at this point, since it's going to spend a considerable amount of time rising., Place the dough in a lightly greased bowl, cover, and let rise for about an hour, until puffy. (The dough can be prepared to this point in a bread machine with at least a 1 1/2 pound capacity. Simply place all of the ingredients in the bucket, select dough or manual, and press start.), After an hour at room temperature, refrigerate the dough (in its covered bowl) for 8 to 16 hours; overnight is your best bet., To prepare the butter: Just before the dough is ready to come out of the fridge, prepare the butter for rolling into the dough. Cut each of the three sticks in half
- Wrap the dough in lightly floured plastic wrap and refrigerate it again for at least 8 hours (or up to 24 hours), until you're ready to use it.
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