CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
CHOCOLATE CHOW MEIN NOODLE COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 2h10m
Yield 18 to 20 cookies
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment or wax paper.
- Place the chocolate in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth, about 4 minutes.
- Combine the noodles, almonds, mango, cayenne pepper if using and melted chocolate in a large bowl. Stir until all the ingredients are coated with chocolate. Scoop the mixture onto the prepared baking sheet using a 1/4-cup ice cream scoop and allow the cookies to harden at room temperature, about 2 hours. Store the cookies in an airtight container at room temperature.
- Cook's Note: Use scissors to cut the dried mango into pieces.
HOLIDAY ICEBOX COOKIES
Icebox cookies are really just extra-pretty sugar cookies. Before baking, the dough is flattened, rolled into logs, chilled, and sliced-steps kids can have fun doing themselves with your supervision.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 9
Steps:
- Using the electric mixer, mix the butter and the sugar until creamy. Add the eggs and the salt, and mix well. Beat in milk and vanilla. Add flour a little at a time, mixing it in until all of it has been incorporated.
- Divide the dough into balls, one for each color. For chocolate dough, add cocoa (1/4 cup is enough to flavor half a batch). Mix well with electric mixer. For colored dough, start with 1/4 teaspoon food coloring, and mix well. Add more in tiny amounts for darker colors. Gel-paste coloring can be intense, so add it gradually.
- Wrap each ball of dough in its own sheet of plastic wrap; pat flat into a rectangle. Refrigerate at least one hour or until ready to use.
- Parchment or waxed paper makes a good work surface. Sprinkle generously with flour, then roll out each piece of dough 1/4 to 1/2 inch thick to make the swirls; you can use thicker layers for the bull's-eyes.
- The bench scraper is a good tool for trimming dough's edges to make them even. The egg white, brushed on with a pastry brush, will act as a glue, making the layers stick together.
- For center, with your hands, roll chocolate dough into a 1/2- to 1 1/2- inch-thick rod; chill 20 minutes. Place rod on edge of rolled-out dough that's been brushed with egg white.
- Roll rod inside sheet of dough. Cut the dough where it meets up. Seal by pinching and pressing gently. Chill 20 minutes, then repeat to add other layers. To decorate, go to step 7, or jump to step 8 for plain.
- For spirals, measure and trim two or more colors of dough to same size. Brush on egg white, then stack layers. Brush top with egg white. Starting at one end, roll up the dough.
- Smooth and straighten the layers as you roll them so there are no gaps, then gently pinch and press the edge of the roll to seal it. Now the dough is ready to decorate. If you want plain cookies, skip to step 18.
- Add your favorite toppings (try coconut, colored sanding sugar, chopped nuts, or chocolate sprinkles): Spread topping in baking sheet, brush dough with egg white, and roll the log in topping.
- Roll each log in parchment or waxed paper; twist the ends of the paper closed. To help the logs keep their round shape, set each in a cardboard paper-towel roll that you have sliced open lengthwise.
- To remember what colors you have already used, with crayons, draw the designs onto key tags; tie the tags onto the paper covering the logs. Chill logs until they are solid, about 1 1/2 hours.
- Cut 15 inches of dental floss (or double thickness of thread). Let log soften for about 10 minutes. Remove parchment. Wrap floss around log and pull through. Make the slices thin: 1/4 inch or less.
- Preheat oven to 350 degrees. Place slices on an ungreased baking sheet (lined with parchment paper). A grown-up should bake the cookies 12 to 15 minutes, until firm but not browned. Let cool on baking sheet for several minutes, then transfer to a wire rack.
WHITE CHOCOLATE COOKIES
Bake a batch of these soft American-style cookies, studded with chunks of white chocolate. Leave to cool or eat slightly warm with a scoop of ice cream
Provided by Esther Clark
Categories Dessert
Time 22m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Beat the butter and sugars together in a large bowl using an electric whisk, or in a stand mixer until just combined. Crack in the egg and beat again. Stir through the vanilla, flour, bicarb, chocolate chunks and ¼ tsp fine sea salt.
- Roll the mixture into 10 even-sized balls between the palms of your hands. Arrange over the prepared baking sheets and bake for 10-12 mins until golden brown at the edges. Leave to cool slightly on the sheets, then transfer to a wire rack and leave to cool completely, or eat warm with ice cream.
Nutrition Facts : Calories 319 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.34 milligram of sodium
WHITE TING-A-LINGS
Wonderful dessert ready in 30 minutes. Enjoy these nutty candies made with almond bark and chow mein noodles.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 36
Number Of Ingredients 3
Steps:
- Line cookie sheet with waxed paper. In 2-quart saucepan, melt candy coating over low heat, stirring constantly.
- Stir in chow mein noodles and peanuts. Drop by teaspoonfuls onto cookie sheet. Let stand until set. Store in refrigerator.
Nutrition Facts : Calories 90, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Candy, Sodium 35 mg, Sugar 6 g
WHITE CHOCOLATE COOKIES
Fixing desserts is my favorite kind of cooking. I usually make these cookies for Christmas-their pale-white adds a special touch to all the reds and greens. We-my husband, our daughter (6) and I-live on a real dirt road! I'm a full-time wife and mother. Our second child's due to join us in mid-January.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen cookies.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate and nuts. Cover and chill dough for 1 hour. , Drop by heaping tablespoonfuls about 3 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Let stand a few minutes before removing cookies to a wire rack to cool.
Nutrition Facts : Calories 376 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 264mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
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- In a medium saucepan melt chocolate chips and peanut butter chips over low-medium heat, until completely melted. Remove saucepan from stove.
- Add chow mein noodles and peanuts to the saucepan and mix. You want to do this quickly as the chocolate will set fast.
- Spoon out tablespoon size mixture and place onto wax paper. Continue doing this until you have no more mixture left. Add a pinch of sea salt on top (optional).
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