CHOCOLATE SUGAR COOKIE CUT-OUTS
These crisp-chewy cookies are a chocolatey alternative to traditional roll-and-cut sugar cookies, and great for decorating. If you prefer slightly thinner, crisper cookies, roll the dough 1/8-inch thick, and bake the cookies for about 8 minutes.
Provided by Food Network Kitchen
Time 2h10m
Yield 36 to 48 cookies
Number Of Ingredients 14
Steps:
- Whisk together the flour, cocoa powder, salt and baking soda in a medium bowl and set aside.
- Put the butter into the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium-high speed until smooth. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl and paddle as needed, about 4 minutes more. Add the egg and vanilla and beat until smooth. Add the melted chocolate and beat until smooth.
- Reduce the mixer speed to medium-low and add the flour mixture in two batches, scraping down the sides of the bowl and paddle as needed. Mix until incorporated.
- Divide the dough in half and shape into two flattened disks. Wrap in plastic wrap and refrigerate until firm at least 1 hour and up to 3 days. Remove the dough from the refrigerator for 20 to 30 minutes before rolling, to soften.
- Position oven racks to the upper and lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment. Now flour parchment for rolling: Dust a piece of parchment with flour, place a disk of dough on it, dust the disk with flour, then cover it with a second piece of parchment. Roll out the dough about 1/4 inch thick. Cut out shapes with 11/2- to 2-inch cookie cutters. Gather up the scraps, re-roll and cut out. (Chill the scraps if the dough becomes too soft.) Roll and cut out the remaining disk of dough. Working in batches, arrange the cookies 1 inch apart on the prepared baking sheets.
- Bake the cookies until the tops look dry and no indentation is left when pressed with your finger, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then use a metal spatula to transfer them to a rack to cool completely.
- Decorate with royal icing as desired. Store at room temperature in an airtight container for up to 3 days.
- Combine the confectioners' sugar, meringue powder and 3/4 cup water in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer). Mix on medium-low speed until pure white and stiff enough to form peaks.
- Add up to 1 tablespoon food coloring if using and mix with a rubber spatula until the color is uniform. Store at room temperature, covered, with plastic wrap on the surface for up to 2 days. Re-whip until smooth before using.
FAST EASY WONDERFUL FUDGE - DEE DEE'S
This is a no fail recipe that I've been using to make fudge for many years. It's fast, it's easy and it's fudge any way you like it! You are not limited to chocolate fudge, you can change it up. If you prefer Peanut Butter Fudge, swap chocolate chips for peanut butter chips or use butterscotch and maple flavoring or white chocolate with toasted coconut. Hope you enjoy!
Provided by Diane Atherton @DeeDee2011
Categories Candies
Number Of Ingredients 8
Steps:
- Butter an 8 X 8-inch dish; set aside.
- Combine first five ingredients in a large sauce pan.
- Cook over a medium heat, stirring constantly until mixture comes to a boil; boil stirring constantly for 5 minutes.
- Remove from heat; add chocolate morsels to hot mixture and stir until melted; add nuts and vanilla, stir until mix well. Spread evenly in prepared dish. NOTE: work fast, fudge will set up quick. Cut when firm.
CHOCOLATE FUDGE COOKIES
This recipe is so easy to make, and yields delicious chocolaty cookies.
Provided by Kalsmom
Categories Desserts Cookies Chocolate Cookie Recipes
Time 20m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 172.7 calories, Carbohydrate 20.2 g, Cholesterol 17.7 mg, Fat 10.5 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 2.7 g, Sodium 183.7 mg, Sugar 12.1 g
DEE'S OATMEAL CHOCOLATE CHIP COOKIES
Awesome! The family devoured these cookies, and I made another batch the next day. I have tried other recipes but I knew this was the keeper. I was so happy to receive the recipe, and with her permission, I am sharing it with you. Yummy good !!
Provided by Chef Dee
Categories Drop Cookies
Time 8m
Yield 4-5 doz, depending on size of cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- With beaters at med-high speed, cream the butter, and the two sugars together.
- Add the eggs and vanilla, continue beating until well blended.
- In a separate bowl, combine the flour, soda, baking powder and salt.
- On low speed, add the flour mixture about 1/2 cup at a time into the butter mixture, mixing until smooth.
- Stir in the rolled oats and chocolate chips.
- Spray cookie sheets with cooking spray, drop dough by teaspoons onto sheets.
- Bake for 8- 10 minutes, then cool on racks for 5- 8 minutes before removing from pan.
Nutrition Facts : Calories 1532.9, Fat 70.6, SaturatedFat 41.7, Cholesterol 227.8, Sodium 992.2, Carbohydrate 218.7, Fiber 9.4, Sugar 138.3, Protein 19.2
MINI CHOCOLATE-GLAZED FUDGE CAKES
If you're craving chocolate, these Mini Chocolate-Glazed Fudge Cakes, made with COFFEE-MATE Liquid Coffee Creamer, will really hit the spot.
Provided by Nestle Coffee-Mate
Categories Dessert
Time 59m
Yield 48 Mini Cupcakes
Number Of Ingredients 11
Steps:
- PREHEAT oven to 350°F Line 48 mini muffin cups with paper liners.
- COMBINE flour, baking cocoa, baking powder, baking soda and salt in large mixing bowl. Stir well.
- BEAT sugar and butter in large mixer bowl until creamy. Beat in egg and Coffee-mate. Slowly beat in flour mixture until smooth. Add coffee; beat on low to incorporate, then increase speed to medium and beat for 1 minute. Spoon batter evenly into prepared cups, filling each 2/3 full.
- BAKE for 13 to 15 minutes or until wooden pick inserted in cupcake comes out clean. Cool completely before topping with chocolate glaze.
- FOR CHOCOLATE GLAZE: COMBINE 1 cup powdered sugar, ½ cup NESTLÉ TOLL HOUSE Baking Cocoa, 6 tablespoons Dark Chocolate Fudge Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer, 6 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels and 2 tablespoons butter in medium, microwave-safe bowl. Heat on HIGH (100%) power for 30 seconds; stir. Continue to heat at 10-second intervals, stirring until smooth. Use about 1 teaspoon of glaze per cupcake.
Nutrition Facts : Calories 44.5, Fat 2.2, SaturatedFat 1.3, Cholesterol 9, Sodium 63.6, Carbohydrate 6.2, Fiber 0.4, Sugar 3.1, Protein 0.7
BEST EVER CHOCOLATE CUTOUT COOKIES
This recipe is my grandmother's. this will be the best chocolate cutout cookie you have ever tasted! Very chocolaty with a lot of taste! Everyone asks for the recipe when I bake these! The kids love them so its time to share!! ENJOY!
Provided by KRISTA3
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 36
Number Of Ingredients 7
Steps:
- Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
- Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 11.9 g, Cholesterol 15.3 mg, Fat 4.3 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 2.6 g, Sodium 50.2 mg, Sugar 7 g
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