DARK CHOCOLATE CHIP COOKIES
These are the ultimate chocolate cookies. Yes, it's a bold claim, but with dark chocolate mixed in at three different steps-we'll stand behind it. First, bittersweet chocolate chips (60 percent cacao-the real plant from which chocolate is made) get melted into the butter. Then a flour mixture featuring Hershey's™ Special Dark™ cocoa powder-100 percent cacao-gets added. Finally, another 1 1/2 cups of chocolate chips get stirred into the dough before baking, so every bite you take is bursting with melt-in-your-mouth bittersweet bursts. To keep all that deep, rich flavor balanced, cookies get rolled in granulated sugar before baking for a little extra sweetness and sparkle! Serve cookies with a tall glass of cold milk, and if that's not enough to satisfy your chocolate craving, nothing will be!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 50
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
- In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in 1 cup of the sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in remaining chocolate chips. Cover and refrigerate 30 minutes.
- Shape dough into 50 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. In small bowl, place remaining 1/2 cup sugar. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Discard sugar after rolling balls.
- Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 8 g, TransFat 0 g
DORIE'S DARK AND STORMY COOKIES
Top of the food chain chocolate cookies - not for sissies. Reserved exclusively for those at the top of my chocolate loving circle. Found in the Tribune's Food & Drink Weekly. Oh so delicious. Note: Cook time is for each tray of a dozen cookies.Dough can be made ahead and frozen. Frozen dough doesn't need to be defrosted before baking; just slice logs and bake 1 minute longer. Packed airtight, cookies will keep at room temperature up to 3 days or frozen up to a month.
Provided by Busters friend
Categories Dessert
Time 39m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Sift the flour, cocoa and baking soda together in small bowl; set aside. Beat the butter until smooth in bowl of an electric mixer at medium speed. Add the sugars, vanilla and salt; beat 2 minutes. Reduce speed to low; add the flour mixture, mixing until incorporated but still crumbly, and being careful not to overwork the dough. Stir in the chocolate pieces.
- Turn the dough out onto a smooth work surface; squeeze it so that it sticks together in large clumps. (If you need to, it's OK to lightly flour the work surface.) Gather the dough into a ball; divide in half. Shape each ball into a log 1 1/2 inches in diameter. Wrap logs in plastic wrap; chill at least 1 hour.
- Heat oven to 325 degrees. Line two baking sheets with parchment. Gently slice logs into 1/2-inch rounds using a serrated knife (some will crumble; simply press broken bits back onto cookie). Place 1 inch apart on the baking sheets.
- Bake, one sheet at a time, 14 minutes; cookies will not look done or be firm. Cool on pan 5 minutes; transfer to cooling rack. Cool to room temperature.
Nutrition Facts : Calories 735.6, Fat 32.5, SaturatedFat 20.3, Cholesterol 81.3, Sodium 623.8, Carbohydrate 109.4, Fiber 4.6, Sugar 64.2, Protein 7.6
SOFT CHRISTMAS COOKIES
Soft cut out sugar cookie that I have used for years. I sprinkle with colored sugar before baking or you could also try icing them when cool.
Provided by Georgie Bowers
Categories Desserts Cookies Sugar Cookies
Time 3h
Yield 48
Number Of Ingredients 7
Steps:
- Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
- Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
- Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 96.7 calories, Carbohydrate 13.8 g, Cholesterol 7.8 mg, Fat 4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 0.7 g, Sodium 81.3 mg, Sugar 6.4 g
DARK & STORMY COCKTAIL
Combine dark rum, ginger ale and citrus to make a classic dark & stormy. Once you've mastered the cocktail favourite, try our three twists...
Provided by Alice Lascelles
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 5
Steps:
- Put all the ingredients in a Collins or Highball glass over lots of ice, stir gently and garnish with a wedge of lime. 3 TWISTSOrange muleBring a sunburst of citrus to the brooding dark & stormy by making it with two dashes of orange bitters instead. Angostura orange bitters will give the drink more spicy, marmalade notes, while Bitter Truth orange bitters taste much more of freshly-peeled orange zest. Then make the drink as normal and garnish with a lime wedge. Minty muleTake inspiration from the mojito and mix up a dark & stormy twist with 50ml dark rum, 25ml lime juice, bitters and ginger beer served over crushed ice, garnished with a wedge of lime and a fragrant sprig of mint (for best results, give the mint a clap between your palms before tucking it into the drink as this will help to release the aromatic oils). Then add two straws and enjoy. Mexican muleTequila really loves ginger and lime and all three come together beautifully in this Mexican twist on the mule. Just make the drink as normal but instead of rum, use a nice lightly-aged reposado tequila like Ocho or Olmeca Altos - it will give the drink a whole new layer of interest.
Nutrition Facts : Calories 195 calories, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar
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