GODIVA CHOCOLATE SUGAR COOKIES
ZWT6 Belgium. Godiva Chocolatier was founded in Belgium in 1926. My favorite chocolate boutique. From http://www.godiva.com.
Provided by UmmBinat
Categories Dessert
Time 40m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 8
Steps:
- Place chocolate in microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until softened. Stir until smooth.
- Mix flour and baking soda in medium bowl.
- Place butter in large bowl and beat until creamy, using a hand-held electric mixer at medium speed. Add sugar and continue beating for 2 to 3 minutes or until mixture is light and fluffy. Add egg and vanilla extract and beat well. Beat in chocolate mixture.
- Add flour mixture in two additions, mixing on low speed after each addition. Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 375°F.
- Roll out quarter of dough at a time on a floured surface to 1/4-inch thickness. Cut into shapes, using a cookie cutter. Place on ungreased baking sheets and sprinkle with granulated sugar.
- Bake for 8 to 10 minutes or until lightly browned at edges. Remove from baking sheets and cool on racks. Store cookies in an airtight container.
GODIVA CHOCOLATE PECAN CARAMEL COOKIES
Provided by Food Network
Categories dessert
Time 25m
Yield 18 large cookies
Number Of Ingredients 11
Steps:
- Special Equipment: 1 (2-ounce) ice cream scoop, 1 or 2 half-sheet pans, parchment paper
- Preheat the oven to 375 degrees F.
- In a large mixing bowl, cream the sugars and butter together until fluffy, using either an electric mixer or by hand. When mixture is light and fluffy, add egg, and beat to incorporate. Add vanilla and beat to incorporate.
- In another bowl, sift together the flour, baking soda, and salt. Add dry ingredients slowly to butter mixture and mix to thoroughly combine until a soft dough is formed. Stir in chopped chocolate and pecan pieces until blended.
- With a (2-ounce) ice cream scoop, scoop cookie dough and place 1 caramel into the bottom of each cookie, using extra dough to cover the caramel so that it is not visible. Lightly press each cookie onto the sheet pan or baking sheet, in rows of 3 by 4. Repeat until no dough remains. Bake for 10 to 12 minutes, or until cookies are golden on top. More baking time may be needed, depending on your oven.
ROLLED CHOCOLATE SUGAR COOKIES
Make and share this Rolled Chocolate Sugar Cookies recipe from Food.com.
Provided by Karen..
Categories Dessert
Time 24m
Yield 42 large cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375*.
- Lightly grease cookie sheets.
- Sift together flour, cocoa, baking powder, baking soda and salt and set aside.
- Cream butter with sugar on medium speed until light, about 2 minutes.
- Add eggs and vanilla, beating well.
- Gradually add flour mixture and blend well.
- Gather dough into a ball and cover with foil or wrap.
- Refrigerate 1 to 2 hours, until firm.
- Using half of dough at a time, roll out a 1/4 inch thick on sugar sprinkled counter or pastry cloth.
- Cut out cookies and then lift with spatula onto sheets, leaving about 1 1/2" between cookies.
- Sprinkle with sugar or sprinkles, if desired.
- Bake 8 to 9 minutes or until cookies are firm and edges are just starting to brown.
- Remove to wire rack to cool.
Nutrition Facts : Calories 69.5, Fat 2.5, SaturatedFat 1.5, Cholesterol 15.9, Sodium 42.5, Carbohydrate 10.7, Fiber 0.3, Sugar 4.8, Protein 1.1
GOOD COOKIES I
Steps:
- In a small bowl, dissolve baking soda in milk. Cream together the sugars and the egg. Mix in the oil, butter or margarine, baking soda mixture and cream of tartar. Stir in the vanilla, oatmeal, coconut or chopped nuts, corn flakes and flour.
- Make small balls and flatten them with a greased and flat bottomed glass. Bake 325 degrees F (165 degrees C) for about 12-15 minutes.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 37.7 g, Cholesterol 28.1 mg, Fat 18.1 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 6.7 g, Sodium 176.1 mg, Sugar 18.3 g
CHOCOLAVA COOKIES
"This fudgy cookie flattens and crackles open during baking, hence the lava reference." An awesome chocolate fudge cookie recipe by Julie Van Rosendaal.
Provided by Izzy Knight
Categories Dessert
Time 45m
Yield 24 ball
Number Of Ingredients 10
Steps:
- preheat oven to 350 degrees F.
- Line cookie sheets with parchment paper.
- In large bowl, combine flour, sugars, cocoa, baking powder, and salt, breaking up any lumps.
- Stir in butter until mixture is combined and crumbly.
- Add egg whites and vanilla, stir by hand until dough comes together.
- Place a few tablespoons of icing sugar in shallow dish.
- Roll dough into 1 1/2 inch balls, then roll in icing sugar to coat.
- Place 2 inches apart on cookie sheets.
- Bake 12 to 14 minutes.
- Cool.
Nutrition Facts : Calories 95.5, Fat 2.2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 64.2, Carbohydrate 17.7, Fiber 0.5, Sugar 11.3, Protein 1.5
SUGAR COOKIES
This sugar cookie dates back to a Swedish woman born in 1877! Her daughter, Esther Davis, shared the recipe with me and she came up with all the exact measurements, since the original cookies were mixed by feel and taste. These are my favorite cookies and I hope they'll become yours as well. -Helen Wallis, Vancouver, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture., Shape into 1-in. balls. Roll in additional sugar. Place on greased baking sheets; flatten with a glass. Bake until set, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 28mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
GODIVA CHOCOLATE LAYER CAKE
Make and share this Godiva Chocolate Layer Cake recipe from Food.com.
Provided by JANIC412
Categories Dessert
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For the buttercream: cream butter until smooth.
- Sift the sugar and cocoa powder over the butter, add 1/3 cup of Godiva liqueur and slowly mix until smooth.
- For the cake: sift together the flour, baking soda and salt; set aside.
- Cream the butter and sugar and add the eggs one at a time beating after each addition.
- On low speed, stir in the chocolate and gradually add the reserved sifted ingredients in three additions, alternating with the buttermilk and 1/2 of the liqueur, beat until smooth.
- Divide the batter among 3 greased and floured 9" cake pans.
- Bake in a preheated oven 375: for 25 minutes or until a toothpick inserted in center comes out clean.
- Remove from oven and cool in pans for 10 minutes, then invert onto rack to cool completely.
- Chill the layers in the freezer for about 30 minutes until firm.
- To assemble the cake: remove the cake layers from the freezer and brush with the remaining liqueur before spreading 3/4 cup of the buttercream between each layer.
- Spread the remaining buttercream over the top and sides of the cake which has been placed on a serving plate.
- Serve immediately or refrigerate. If not serving immediately and have it stored in the refrigerator, remove the cake 1 hour prior to serving.
- Garnish with chocolate curls if using.
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CHOCOLATE SUGAR COOKIES RECIPE | MYRECIPES
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5/5 (11)Total Time 1 hr 55 minsServings 36
- Preheat oven to 350°. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg, beating until blended.
- Place 1 portion of dough on a lightly floured surface, and roll to 1/8-inch thickness. Cut with a 3- or 4 1/2-inch butterfly-shaped cutter. Place cookies 2 inches apart on lightly greased baking sheets. Repeat procedure with remaining dough portion.
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