DARK CHOCOLATE CHAI COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 7h15m
Yield 3 dozen cookies
Number Of Ingredients 15
Steps:
- Bring 2 cups water to a simmer in a small saucepan and add the tea bags and 1 cup sugar. Simmer 3 minutes, then remove and discard the tea bags (to keep the syrup from getting too bitter). Boil the tea until reduced to a syrup, about 10 minutes. You should have about 1/3 to 1/2 cup tea syrup. Let cool completely.
- Whisk together the flour, cinnamon, ginger, baking powder, allspice, cardamom, cloves, pepper and salt in a medium bowl. Beat the butter and remaining 1/2 cup sugar together in a bowl using an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in 1/4 cup tea syrup, then the egg and vanilla, until smooth. (Reserve the remaining tea syrup for another use; see Cook's Note.) Reduce the mixer speed to low and beat in the flour mixture until just combined. Divide the dough in half, wrap in plastic and form into two 7-by-2-inch logs. Refrigerate until firm, at least 4 hours or up to overnight.
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- Slice the logs into rounds about 1/3-inch thick, discarding the very end pieces. Arrange on the baking sheets about 1 inch apart.
- Bake the cookies, switching and rotating the baking sheets halfway through baking, until crisp and light golden on the edges, 14 to 16 minutes. Let the cookies cool completely on racks.
- Melt the chocolate in a small bowl in a microwave on 50 percent power, stirring every 30 seconds, until melted. Stir until smooth. Pour the chocolate into a sandwich-size resealable plastic bag and snip a tiny piece off one corner with scissors. Drizzle the chocolate in a zigzag pattern over the cookies. Let the chocolate harden before serving.
DOUBLE DARK CHOCOLATE COOKIES
This recipe came free with a purchase so I thought I would try it. Loved it so much that I thought it would be nice to share. Will satisfy any chocolate lover.
Provided by Ladymiller
Categories Drop Cookies
Time 30m
Yield 42 cookies
Number Of Ingredients 10
Steps:
- Melt chocolate chips; set aside to cool.
- Mix the flour, cocoa, baking soda,& salt- set aside.
- In a large bowl, combine sugar, brown sugar& butter.
- Beat with mixer at speed 2 for 2 minutes.
- Add eggs, one at a time, beating after each addition.
- Add vanilla and beat for another 30 seconds.
- Add melted chocoalte and beat on speed 1 until mixed thoroughly.
- Add flour mixture, slowly, and beat- starting on speed 1 and working up to speed 3.
- Drop by tablespoon (heaping) onto ungreased cookie sheet.
- Bake for 10-12 minutes at 325°.
- Allow cookies to cool on baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
COCONUT COOKIES
Make these coconut cookies for the perfect pick-me-up. They're coated in luxurious dark chocolate and toasted coconut sprinkles
Provided by Liberty Mendez
Categories Afternoon tea
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oven to 190C/170C fan/gas 5. Beat the butter in a large bowl using an electric whisk or in a stand mixer until very soft. Beat in both sugars and the vanilla until light and fluffy, then beat in the egg until just combined. Sift in the flour and a pinch of salt and stir to combine. Fold in 100g of the toasted coconut.
- Roll the dough into 14-16 balls (about 45g each) and arrange on a baking sheet lined with baking parchment, well spaced apart. Flatten each slightly using the palm of your hand and bake for 12-15 mins until golden brown and slightly firm to the touch. Leave to cool on the sheet briefly, then transfer to a wire rack to cool completely.
- Break the chocolate into pieces and tip into a heatproof bowl, then melt in 20-second bursts in the microwave. Or set the bowl over a pan of simmering water, ensuring the bowl doesn't touch the water, stirring until smooth. Dip one half of each cookie into the melted chocolate, then lay on a sheet of baking parchment and sprinkle with the remaining toasted coconut. Leave to set for about 30 mins.
Nutrition Facts : Calories 285 calories, Fat 18 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.03 milligram of sodium
DARK-CHOCOLATE COOKIES
Handheld desserts are ideal for picnics. Chocolate sandwich cookies, packed in loaf pans, will hold up in transport.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Make the cookies: Whisk together flour, cocoa, and salt in a bowl. In another bowl, cream butter and sugar until pale and fluffy. Beat in egg and vanilla. Gradually add flour mixture, beating to combine. Shape dough into 2 disks, wrap each in plastic, and freeze until firm, about 15 minutes.
- Working with 1 disk at a time, roll out dough to 1/8-inch thickness on a lightly floured surface. Using a 1 1/2-inch biscuit cutter, cut out rounds. (Return dough to freezer if it softens.) Space rounds 1 inch apart on parchment-lined baking sheets. Freeze until firm, about 15 minutes. Brush off excess flour.
- Bake cookies, rotating sheets once, until edges are firm, 12 to 14 minutes. Transfer cookies, on parchment, to a wire rack, and let cool completely.
- Meanwhile, make the filling: Place chocolate in a medium bowl. Heat cream, sugar, and salt in a small saucepan over medium heat, stirring until sugar and salt dissolve. Pour over chocolate. Let stand for 10 minutes. Gently stir until smooth. Let stand until firm enough to spread, about 15 minutes.
- Spread 1 1/2 teaspoons filling on half the cookies. Top with remaining cookies.
EASY CHOCOLATE CHIP COOKIES
Learn how to make classic chocolate chip cookies and enjoy them still warm from the oven. Perfect for a bake sale or with your afternoon tea.
Provided by Sophie Godwin - Cookery writer
Categories Afternoon tea, Dessert, Snack, Treat
Time 32m
Yield Makes 10
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
- Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 308 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
KIRSTEN'S DARK CHOCOLATE CHIP COOKIE BARS
Awesome cookie bars for when you don't feel like standing around to make dozens of cookies.
Provided by KIRSTENLIV
Categories Desserts Cookies Bar Cookie Recipes
Time 55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix butter, brown sugar, and white sugar together in a bowl; beat it eggs and vanilla extract until smooth and creamy. Stir flour, baking soda, salt, and baking powder into the creamed butter mixture until batter is well mixed. Fold chocolate chips into batter; spread into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes. Cool before cutting into bars.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 30.5 g, Cholesterol 35.8 mg, Fat 11.9 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 7.8 g, Sodium 218.5 mg, Sugar 17.8 g
JUMBO DARK CHOCOLATE COOKIES
Steps:
- PREHEAT oven to 325°F. Line baking sheets with parchment paper or lightly grease.
- MELT 2/3 cup morsels in microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. Morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Set aside.
- SIFT flour, cocoa, baking soda and salt into medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add melted chocolate and mix well. Add egg and vanilla extract, mixing until well blended, about 1 minute. Add flour mixture, mixing just until blended. Stir in remaining 1 cup morsels. Drop dough by level 1/4-cup measure 3 inches apart onto prepared baking sheets.
- BAKE for 16 to 18 minutes or until wooden pick inserted in center comes out with moist crumbs and the tops have a cracked appearance. Cool on baking sheets for 5 minutes. Remove to wire rack to cool completely.
DARK CHOCOLATE NO BAKE COOKIES
These cookies are an old childhood favorite. I changed the ingredients over the years and use Hershey's special dark cocoa and madagascar bourbon vanilla. I also eliminated the nuts (do to a nut allergy in our house) and I use 1% milk. Neither 1% or fat free milk interfere with the texture of these awesome cookies!
Provided by eshno
Categories Drop Cookies
Time 15m
Yield 24-36 cookies
Number Of Ingredients 6
Steps:
- Mix sugar, butter, dark chocolate cocoa and milk in a saucepan. Bring to a boil quickly. Reduce heat to medium and continue to boil until a small amout of the mix dropped in cold water forms a soft ball, about 3-4 minutes. Remove from heat, stir in vanilla and oatmeal. Spoon onto waxed paper and let cool until hardend.
Nutrition Facts : Calories 144.1, Fat 4.8, SaturatedFat 2.7, Cholesterol 10.4, Sodium 3.5, Carbohydrate 24.7, Fiber 1.6, Sugar 17.1, Protein 2.2
DARK CHOCOLATE COOKIES
Categories Cookies Chocolate Dessert Bake Kid-Friendly Gourmet Small Plates
Yield Makes about 36 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Whisk together flour, cocoa, baking soda, and salt in a medium bowl.
- Beat together butter and sugar with an electric mixer until pale and fluffy, then beat in eggs and vanilla until combined. Add flour mixture and mix just until combined.
- Drop level tablespoons of dough about 2 inches apart onto ungreased baking sheets and bake in batches in middle of oven until puffed and set, about 12 minutes. Transfer cookies to a rack to cool.
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ABSOLUTELY PERFECT DARK CHOCOLATE COOKIES RECIPE | FOODAL
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5/5 (1)Total Time 1 hr 23 minsCategory CookiesPublished 2018-11-05
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat together butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs and vanilla on medium speed until combined.
BEST DARK CHOCOLATE LINDT LINDOR COOKIES - DOBBERNATIONLOVES
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- Adjust an oven rack to the middle position. Line 2 baking sheets with aluminum foil, parchment paper or nonstick baking mats.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and 2 tablespoons water, and mix on low to combine. Add the flour mixture, and mix on low until combined. Add the chopped Lindt Dark Chocolate Bars and mix on low into the batter.
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- In a medium mixing bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt; set aside.
- In a large mixing bowl, cream together the butter and brown sugar with an electric mixer until light and fluffy.
SOFT + CHEWY CHOCOLATE CHIP COOKIES RECIPE - UNPEELED
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- In a large mixing bowl, combine the flour, baking soda, baking powder, ground oatmeal, and salt. Set aside.
- In the bowl of an electric mixer, cream the butter, granulated sugar, and light brown sugar on medium to medium high until very fluffy and light. Scrape the bowl and make sure everything is uniformly combined.
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- In a bowl, sift the flour with both cocoa powders and salt. In a stand mixer fitted with the paddle, beat the butter with the 1/4 cup of sugar at medium-high speed until fluffy. Beat in the zest. Beat in the flour mixture at low speed until the dough comes together. Add the cherries; beat until incorporated.
- Scrape the dough onto a work surface and pat it into a disk; roll it between 2 sheets of parchment paper to a 1/4-inch thickness and refrigerate on a baking sheet until firm, 1 hour.
- Preheat the oven to 350° and line a baking sheet with parchment paper. Peel off the top sheet of parchment from the dough. Using a 2-inch round cookie cutter, stamp out cookies. Arrange the cookies 1 inch apart on the baking sheet. Re-roll the scraps between parchment paper and stamp out more cookies; arrange on the baking sheet. Sprinkle with sugar.
DARK CHOCOLATE CHERRY OATMEAL COOKIES - THE FOOD CHARLATAN
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- Preheat oven to 350 degrees F. Prepare baking sheets with parchment paper or silicone baking mats.Let your butter sit out of the fridge for like 10-15 minutes.In a large bowl or stand mixer, beat together the butter and brown sugar until lighter and fluffy, about 1-2 minutes.
DARK CHOCOLATE COOKIES {CHEWY AND DECADENT!} – WELLPLATED.COM
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- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.
- Set a heatproof bowl over a saucepan of simmering water, ensuring that the bottom of the bowl does not touch the water's surface. Add the bittersweet chocolate and butter. Heat, stirring occasionally, just the chocolate and butter are almost fully melted. Remove the bowl from the saucepan and stir until it melts completely and looks smooth and shiny. Let cool to room temperature.
DARK CHOCOLATE BROWNED BUTTER COOKIE BARS RECIPE
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- Add the butter to a small saucepan set over medium heat and cook until it melts. Whisk the butter constantly. It will foam and bubble.
- Continue whisking until the butter has turned a golden brown color and smells nutty. Remove from the heat, let cool 5 minutes, and add to a large mixing bowl.
DARK CHOCOLATE CRINKLE COOKIES - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
- Melt chocolate in a large microwave-safe bowl in 30-second increments, stirring until melted, or melt in a small pan on low heat.
- Add to melted chocolate the sugar, vegetable oil (or melted shortening) and vanilla. Mix well until combined.
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- With a mixer, cream the butter and sugars together until light and fluffy — at least 3-5 minutes. Add the egg, scraping down sides of the mixing bowl as needed. Add the vanilla extract, mix, then add the milk and mix to combine.
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#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #drop-cookies #desserts #american #easy #beginner-cook #cookies-and-brownies #chocolate #dietary #taste-mood #sweet #equipment #small-appliance #mixer #number-of-servings
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