SUPER CHOCOLATEY BUTTONS
Tiny chocolate cookies with a gooey center (even when cooled!) make decadent one-bite treats.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 60 to 65 cookies
Number Of Ingredients 12
Steps:
- Position racks in the lower and upper third of the oven. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
- Put the butter, unsweetened chocolate and 4 ounces semisweet chocolate in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
- Stir the granulated and light brown sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
- Whisk together the flour, 1/2 cup cocoa and the salt in another bowl. Add them to the egg mixture and stir until just mixed. Stir in the remaining chip-size semisweet chocolate. Cover and refrigerate the dough until firm enough to scoop, about 1 hour.
- Roll the dough into scant 1 tablespoon (about 3/4 inch) balls and place 1 inch apart on the baking sheets. Refrigerate until firm, about 1 hour.
- Preheat oven to 350 degrees F.
- Put the remaining 1/2 cup cocoa powder and the confectioners' sugar in two separate bowls for rolling. Roll the dough balls in the confectioners' sugar, then in the cocoa powder and place on the baking sheets. Bake until the cookies set but are soft and fudgy on the inside, 10 to 12 minutes.
- Cool the cookies on the baking sheets for 5 minutes, and then transfer to a rack to cool completely.
TINY, SALTY, CHOCOLATY COOKIES
You do not have to be a chocolate person to love this perfect, unfussy, snacky dessert, which is like the edge of a chewy brownie but in cookie form. Adapted from "Nothing Fancy" by Alison Roman (Clarkson Potter, 2019), these cookies require no special equipment, fancy techniques or chilling time, which means that even if you bake only once a year, you can still make these. Lightly sweet and definitely salty, it's ideal for the end of a meal.
Provided by Alison Roman
Categories cookies and bars, dessert
Time 20m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Melt the butter in a small pot over medium heat, swirling, until it's starting to foam and brown, 3 to 4 minutes. (Whisk the butter from time to time so that the solids don't stick to the bottom of the pot.) Let cool.
- Whisk the confectioners' sugar, cocoa powder and salt in a medium bowl, ridding it of as many lumps as possible. (If you really want to, feel free to sift everything.)
- Using a spatula, mix in the egg whites, whole egg and browned butter, stirring until you've got a good, smoothish mixture (any small lumps will take care of themselves), followed by the chocolate and any nuts you may want to add.
- Using a spoon, drop quarter-size blobs of dough (the texture is really somewhere between a dough and a batter) onto the baking sheet, spacing them about 2 inches apart (they spread a lot). Sprinkle with flaky salt and bake until the cookies have flattened considerably and look baked through and a little wrinkled, 6 to 8 minutes. Let cool before eating so they can firm up.
SALTED CHOCOLATE COOKIES
The addition of sea salt takes these big, soft, chocolaty, fudgy cookies to another level. Chocolate lovers will find these cookies irresistible.
Provided by Yoly
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper and spray with cooking spray.
- Combine flour, cocoa powder, baking powder and 1/2 teaspoon sea salt in a bowl.
- Place butter in a saucepan over low heat and cook until melted, 3 to 5 minutes. Add chocolate chips and stir until completely melted. Remove from the heat.
- Combine brown sugar, white sugar, eggs, and vanilla extract in a bowl and beat with an electric mixer until creamy. Pour a small amount of the chocolate mixture into the egg mixture and stir until well combined. Slowly add remaining chocolate mixture, stirring constantly so the eggs don't curdle. Fold in the flour mixture until just combined. Do not overmix.
- Drop 6 large scoops of batter about 2 inches apart onto each of the prepared baking sheets.
- Bake in the preheated oven until cookies have spread and flattened to a diameter of 4 1/2 inches or larger, and the tops are crinkled and puffed, 12 to 14 minutes. Immediately sprinkle with sea salt.
- Place baking sheets on a wire rack and cool for 18 to 20 minutes. Remove cookies with a spatula onto serving platter.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 32 g, Cholesterol 51.3 mg, Fat 12 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 7.1 g, Sodium 624.1 mg, Sugar 22 g
SALTED CHOCOLATE CHUNK SHORTBREAD COOKIES
These wildly popular cookies were developed by Alison Roman for her cookbook, "Dining In: Highly Cookable Recipes." "I've always found chocolate chip cookies to be deeply flawed (to know this about me explains a lot)," she writes. "Too sweet, too soft, or with too much chocolate, there's a lot of room for improvement, if you ask me. But no one asked me, and rather than do a complete overhaul on the most iconic cookie known to man, I took all my favorite parts and invented something else entirely. Made with lots of salted butter (it has a slightly different flavor and a deeper saltiness than using just salt - I prefer unsalted butter everywhere else but here), the dough has just enough flour to hold it together and the right amount of light brown sugar to suggest a chocolate chip cookie."
Provided by Alison Roman
Categories cookies and bars, dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it's super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.
- Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.
- Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges).
- Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together - the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won't spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 20 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 12 grams, Sodium 135 milligrams, Sugar 9 grams, TransFat 1 gram
SALTED CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and, with the mixer on low speed, slowly add to the butter mixture, mixing only until combined. Fold in the walnuts and chocolate chunks.
- Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter 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, sprinkle with flaked sea salt, and allow to cool slightly on the pan, then transfer to a wire rack to cool completely.
TINY CHOCOLATE CHIP COOKIES
Categories Cookies Mixer Chocolate Dessert Bake Super Bowl Kid-Friendly Quick & Easy Back to School Poker/Game Night Shower Party Gourmet Small Plates
Yield Makes about 150 (1 1/2-inch) cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Beat together butter, sugar, salt, and baking soda in a large bowl with an electric mixer until fluffy, then beat in egg and vanilla. Add flour and mix at low speed until just combined. Fold in chocolate chips.
- Drop barely rounded 1/2 teaspoons of dough about 1 1/2 inches apart onto ungreased baking sheets and bake in batches in middle of oven until golden brown, 6 to 7 minutes. Transfer cookies as baked to a rack to cool.
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