Chocolate Crinkle Cookies

Chocolate crinkle LTBB

Chocolate Crinkle Cookies

Yields:  36-44pcs

INGREDIENTS

Sift together:

2 cups (10 oz) all-purpose flour

1 cup (3 oz) Unsweetened Cocoa powder

1/2 tsp baking soda

2 tsp baking powder

1 tsp salt

Melt together:

8 tbsp unsalted butter

8 oz. Chocolate Baking Chips Unsweetened

Whisk together:

3 cups packed (21 oz) brown sugar

6 eggs

2 tsp Vanilla Extract

8 tsp instant Espresso Powder (optional)

For coating:

1 cup (7 oz) granulated sugar

1 cup (4 oz) confectioners’ sugar

Equipment

Baking Sheet

#30 Medium Cookie Scoop

Parchment Paper

Bowls

DIRECTIONS:

  1. Preheat oven to 325F degrees with the rack in the middle. Line 2 baking sheets with parchment paper. Set aside.
  2. In a bowl whisk or sift together flour, cocoa powder, baking soda, baking powder and salt.
  3. In a separate bowl microwave chocolate chips and butter (optionally melted) in short intervals, stirring in between until the chocolate is mostly melted. Continue stirring until all chocolate is melted. .
  4. In a bowl whisk sugar, eggs, espresso powder and vanilla extract together.
  5. Add melted chocolate to the mixture and whisk until combined.
  6. Add the flour-cocoa mixture and fold until no streaks of flour are seen. Let sit for 10-15 minutes for the mixture to cool down and harden slightly.
  7. Set two bowls with granulated sugar in one and confectioners sugar in another. Using a#30 Medium Cookie Scoop or a regular scoop, scoop about 2 tablespoons of batter and drop it into the granulated sugar mixture first. Roll around in the sugar, then roll into a ball with hands. Next drop into the confectioners’ sugar until coated.
  8. Chocolate crinkle LTBB2
  9. Place coated cookie balls onto a baking sheet, about 2 inches apart, 11 per baking sheet. Bake for 6 minutes, rotate the sheet, and baking for another 4-6 minutes, 10-12 minutes total. Cookies should be set around the edges and still soft in the middle. Remove from the oven and allow to cool before serving.

Chocolate crinkle LTBB3

source:  letthebakingbeginblog

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Bacon Caramel Chocolate Chip Cookies

9

Bacon Caramel Chocolate Chip Cookies

Yield: 6 big pcs

INGREDIENTS:

  • 113g unsalted butter
  • 100g granulated sugar
  • 50g brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 190g plain flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 130g chocolate chips
  • 4 – 5 rashers of cooked smoked bacon, cut into small pieces
  • 1 pack of Rolos
DIRECTIONS:
  1. Preheat the oven to 350/176C. Line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Melt the butter for 40 seconds to just barely melt it.
  3. Using a hand or stand mixer, beat the butter and sugars until smooth and creamy. Add the vanilla and the egg, and mix until just incorporated. Add the flour, baking soda, and salt. Mix until a crumbly dough forms. Add the chocolate chips and bacon, and mix until just incorporated.
  4. Divide the dough to make six cookies, each cookie having two scoops of dough. Place one scoop of dough onto the prepared baking tray, gently press a Rolo into the centre, then place the second scoop of dough on top, then roll into a ball so both parts stick together. Do this for all the cookies.
  5. Bake for 14 – 15 minutes. If you made smaller cookies, bake for less minutes. Let the cookies cool for 10 minutes before transferring them to a wire rack to cool completely…

source :  marshasbakingaddiction

Chocolate hazelnut biscotti fingers

Chocolate hazelnut biscotti fingers

Chocolate hazelnut biscotti Fingers

 Yields:  20 pcs
Baking temp: 300F

INGREDIENTS:

1-1/2 cups whole wheat pastry flour

2/3 cup sugar

1/2 cup cocoa powder

1-1/2 tablespoons instant espresso powder

1 teaspoon baking soda

1/4 teaspoon salt

2 eggs

2 egg whites

1 tablespoon pure vanilla extract

1/2 cup finely chopped dark chocolate (and more for drizzling or dipping biscotti, if desired)

1/3 cup toasted, chopped hazelnuts

 

DIRECTIONS:

  1. Preheat oven to 300 degrees F. and line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa, espresso, baking soda and salt.
  3. In a medium bowl, whisk together eggs and egg whites until light. Whisk in vanilla.
  4. Add eggs to the flour mixture and use a wooden spoon to mix thoroughly until a stiff dough forms. Mix in chocolate and hazelnuts.
  5. On a floured surface, divide dough into 2 equal portions and roll each into an evenly-thick foot-long log. Press each log down with the palm of your hand until they are about 3 inches wide.
  6. Transfer logs to the prepared baking sheet, spacing them about 2 inches apart. Bake for 40 minutes or until just firm to the touch. Let logs cool for 10 minutes on the baking sheet.
  7. Using two spatulas, transfer logs to a large cutting board and use a serrated knife to cut each log into 10 fingers, cutting at a diagonal.
  8. Arrange cookies, cut-side down on the baking sheet and bake for 15 minutes. Flip each cookie and bake an additional 10 minutes or until biscotti are crisp.
  9. Cool completely before storing in an airtight container. To serve, arrange on a Halloween platter in the shape of hands with fingers.

source:  chefmom.sheknows

Gluten-free Chewy Pumpkin Cookies

55

Gluten-free Chewy Pumpkin Cookies

Yield : 30 pcs (1″cookies)

INGREDIENTS:

  • 1 1/4 cup (133 grams) almond flour or almond meal
  • 1 cup (93 grams) oats (gluten-free oats for gluten-free)
  • 1 tablespoon cinnamon
  • 1 1/2 teaspoons nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1.18dl) drained pumpkin (from 1 cup pumpkin)1
  • 1/4 cup (56 grams) coconut oil
  • 2 tablespoons canola oil
  • 1 egg
  • 6 tablespoons (120 grams) honey
  • 2 tablespoons maple syrup
  • 2 tablespoons milk
  • 2 teaspoons vanilla

Directions

  1. Preheat your oven to 325°F / 162°C and line two cookie sheets with Silpats or pieces of parchment paper.
  2. In a medium bowl, stir together the dry ingredients. Set aside.
  3. In another medium bowl, mix together the wet ingredients. The drained pumpkin won’t combine easily at first, but just keep stirring and it’ll come together nicely.
  4. Add the dry ingredients to the wet and mix just until combined.
  5. Shape little balls, about 1″ each. Flatten them to the exact size you want them because they don’t spread while baking.
  6. Bake for 17 minutes. The cookies will still appear soft and they will not brown around the edges. Let cool and then drizzle with melted white chocolate if desired.

 

Notes : 

Use a clean kitchen towel to drain the pumpkin. Measure out 1 cup of pumpkin, put it in the middle of the towel, and then squeeze it dry. Keep squeezing until it looks like it’s about 1/2 cup. If you want to be exact, weigh the one cup of pumpkin. After draining it, it should be half of what it was originally. If you drain too much, just add a little water or more pumpkin puree.

I used refined coconut oil because that’s all I have access to. Unrefined coconut oil might have a coconutty taste, but refined does not.

source:  texanerin

Pumpkin Oatmeal Cookies with White Chocolate Chips

52

Pumpkin Oatmeal Cookies with White Chocolate Chips 

Yield: 24 pcs

INGREDIENTS:

2 cups + 1 Tbsp all-purpose flour
1 tsp baking soda
1 Tbsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
1 1/2 cups old-fashioned rolled oats
1 cup unsalted butter, melted
1/4 cup molasses
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg yolk
3/4 cup pumpkin puree
1 tsp vanilla extract
1 1/2 cups white chocolate chips

Directions:

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Stir in the oats.

In a separate bowl, whisk together the melted butter, molasses, brown sugar, and granulated sugar, then whisk in the egg. Add the pumpkin and vanilla and mix until thick and completely combined. Pour into dry ingredients and gently mix until just combined. Stir in the white chocolate chips. The dough will be very thick.

Scoop cookie dough (~2 Tbsp for each cookie – I like to use my cookie scoop) onto prepared baking sheets. With wet hands, slightly flatten the dough to help the cookies spread in the oven.

Bake the cookies for 13-15 minutes until very lightly browned on the edges, but still soft in the centers. Allow the cookies to cool completely on the baking sheets. Store in an airtight container.

source: whatmegansmaking

Undead Gingerbread Cupcakes

undead gingerbread cupcakes

Undead Gingerbread Cupcakes by Lily Vanilli

 Yields:  12 pcs

Prep Time : 40 mins

Baking temp: 170°C (325°F) gas 3

Baking time: 20 mins
Total time: 1 1/2 hrs

INGREDIENTS:

Chocolate cupcakes:

1/4 cup (60g) unsalted butter, at room temperature

2/3 cup (140g) superfine (caster) sugar

1 large egg

1/2tsp vanilla extract

3/4 cup (115g) all-purpose (plain) flour, sifted twice

1/4 cup (30g) unsweetened cocoa

1/4tsp baking soda (bicarbonate of soda)

1/4tsp salt

1/3 cup (80ml) sour cream

4tbsp strong espresso, cooled

Chocolate frosting:

1/4 cup (60g) unsalted butter, at room temperature

1/4 cup (30g) unsweetened cocoa

1/3tsp salt

1/2tsp vanilla extract

11/2 cups (250g) confectioner’s (icing) sugar

2tbsp full-fat milk

2tbsp heavy (double) cream

Gingerbread:

3 cups (450g) all-purpose (plain) flour, plus extra to dust

1tsp baking soda (bicarbonate of soda)

2tsp ground ginger

11/2tsp ground cinnamon

1tsp freshly grated nutmeg

1/4tsp salt

1/2 cup (115g) unsalted butter, at room temperature

1/2 cup (100g) granulated sugar

2/3 cup (160ml) black treacle

1 large egg

zest of 1/2 lemon, finely grated

white icing pen

 

DIRECTIONS:

Chocolate cupcakes:

  1. Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole muffin pan with paper cases.
  2. Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole muffin pan with paper cases.
  3. Using an electric mixer, cream the butter and sugar together until very light and fluffy (about 5 minutes). Add the egg and vanilla extract, and beat until thoroughly incorporated.
  4. Combine the flour, cocoa, baking soda, and salt in a mixing bowl.
  5. Add the dry ingredients in three parts, alternating with the sour cream. Then slowly add the cooled coffee.
  6. Using an ice-cream scoop, spoon the batter into the paper cases, filling them three-quarters full. Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool in the muffin pan for a few minutes, then transfer to a wire rack to cool completely before decorating.

Chocolate frosting:

  1. Using an electric mixer, cream together the butter and the cocoa until combined.
  2. Add the salt, vanilla extract, sugar, and milk and continue to beat, slowly adding the cream. Beat until very smooth.

Gingerbread:

  1. To make the gingerbread, sift together the flour, baking soda, spices, and salt and set aside.
  2. In the bowl of an electric mixer, cream the butter and sugar until very light and fluffy. Add the egg and treacle and beat until well combined. Add the flour mixture and lemon zest gradually, and beat until incorporated.
  3. Divide the dough into two pieces. Wrap each half in plastic wrap and refrigerate for at least three hours.
  4. Preheat the oven to 180ºC/350ºF/gas 4. Line two baking sheets with baking paper.
  5. Lightly flour your work surface and roll out the dough to a thickness of around 1⁄4 inch (5mm). Use a cookie cutter to cut out the tombstone shapes, or cut them out freehand with a knife or cut around objects of the right shape and size. (You can make really effective cookie cutters using thick sheets of foil trays – using scissors, cut long strips with very straight edges from an aluminum tray, fold to a double thickness, and shape however you like, bending them around things to help you get a clean shape. Staple the ends together and you have a bespoke cookie cutter!)
  6. Transfer the cookies onto the lined baking sheets, about 1 inch (2.5cm) apart. Bake for 6–8 minutes depending on size, until each cookie is firm and the edges are just beginning to brown. Remove from the oven and cool on the baking sheet for 1–2 minutes. Transfer to a wire rack to cool completely.
  7. Using a white icing pen, ice text onto the ‘tombstones’.
  8. Cover the top of the cupcakes with chocolate frosting, then dust with a thick layer of cocoa ‘soil’. Insert the iced gingerbread ‘tombstones’ and decorate with white fondant flowers.

source:  goodtoknow.co.uk

Halloween Monster Cookie Sandwiches

 

monster cookie

Halloween Monster Cookie Sandwiches

Yields:  6 cookie sandwiches

Prep Time : 60 mins

Baking temp: 350°F

Baking time: 10 mins
Total time:  1hr, 10 mins

 

 

INGREDIENTS:

Cookies

5 oz semisweet chocolate, chopped

2 oz unsweetened chocolate, chopped

2 tablespoons butter

¼ cup all purpose flour

¼ teaspoon baking powder

¼ teaspoon salt

2 eggs

⅔ cup sugar

1 teaspoon vanilla

¾ cup miniature semisweet chocolate pieces

6 Large marshmallows

Green M&Ms

Frosting

2 cups powdered sugar

½ cup butter (room temp)

2 tablespoons heavy whipping cream

1 teaspoon vanilla

Green gel food coloring

DIRECTIONS:

  1. In a small saucepan, combine the 5 oz of semisweet chocolate, unsweetened chocolate, and butter.
  2.  Cook and stir over low heat until smooth and melted, then set aside so it can slightly cool.
  3.  In a small bowl mix together the flour, baking powder, and salt, set aside.
  4.  In a medium mixing bowl stir together the eggs, sugar, and 1 teaspoon vanilla with a mixer on high speed for 4 minutes or until the mixture is thick and a light yellow color.
  5. Fold in the melted chocolate mixture and flour mixture until combined.
  6. Fold in semisweet chocolate pieces.
  7. Cover and chill the batter for 30 to 60 minutes, or until the batter has thickened slightly.
  8. Preheat oven to 350 and line two cookie sheets with parchment paper.
  9. Drop 2 tablespoon portions 2 inches apart onto the cookie sheets.
  10. Bake 8 to 10 minutes or until the tops are crackled and the edges are firm.
  11. Cool on the cookie sheets for 2 minutes and transfer to wire rack.
  12. For frosting, in a medium bowl combine powdered sugar, butter, heavy cream, and vanilla and beat with an electric mixer until smooth. Gradually add food coloring until preferred shade of color is reached.
  13. Spread about 2 tablespoons of the frosting on each of the flat sides (bottom) of half of the cookies. Press the flat sides of the remaining cookies against the frosting, tilting the top to resemble a mouth opening.
  14. Cut the marshmallows in half and attach an M&M to the sticky side of each half.
  15. Cut a small wedge at the bottom of each marshmallow eye to create a sticky base, quickly attach two eyes to each cookie so the eyes will stand upright. –

source:  barnsandnoodles

Chewy Chocolate Chip Pumpkin Cookie

8

Chewy Chocolate Chip Pumpkin Cookie

Yield: 16-24 pcs

INGREDIENTS:

  • ½ cup (113g) unsalted butter, melted
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) brown sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons (86g) pumpkin puree
  • 1 and ½ cups (190g) plain flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup (90g) chocolate chips
DIRECTIONS:
  1. In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar. Mix in the vanilla, and pumpkin puree until smooth.
  2. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt together.
  3. Pour the wet ingredients into the dry ingredients, and mix together using a spatula. Fold in the chocolate chips. Cover the dough and chill for 30 minutes, or up to 3 days.
  4. Preheat the oven to 350F/176C, and line a baking tray with parchment paper, or a silicone mat.
  5. Roll the dough into 1.5 tablespoon balls, and place on the baking tray. Flatten slightly, and bake for 8 – 10 minutes. The cookies will look soft and underbaked. Remove from the oven, then press a few more chocolate chips on the tops for looks. Allow the cookies to cool for 10 minutes before transferring to a wire rack to cool completely.
Notes : Cookies stay soft, moist, and chewy stored at room temperature for up to 1 week.

source :  marshasbakingaddiction

Pumpkin White Chocolate Chip Cookies

45

Pumpkin White Chocolate Chip Cookies Recipe

Yield: 30 cookies

INGREDIENTS:

  • 1 cup pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 cups white chocolate chips, high quality

Directions

  1. Preheat oven to 350°F. Line baking sheets with parchment paper.
  2. In a large bowl with an electric mixer, combine pumpkin, sugar, vegetable oil, egg, and vanilla. In small bowl, combine the baking soda and milk and add to pumpkin mixture.  In a separate bowl, stir together flour, baking powder, pumpkin pie spice, and salt. Stir in white chocolate chips.
  3. Using a medium cookie scoop, (about 1 1/2 tablespoons) drop cookie dough 2 inches apart onto prepared cookie sheets. Bake 8-10 minutes or until lightly browned and firm. Allow cookies to rest on the baking sheets for about 3 minutes before moving to a wire rack to cool completely.
  4. Cookies will store in an airtight container at room temperature for up to 3 days.

source: mybakingaddiction

Pumpkin Cinnamon Cookies

Pumpkin cinnamon Cookie TPP

Pumpkin Cinnamon Cookies

Yields:  27 pcs

Prep time: 15 mins
Baking time: 10-12 min

INGREDIENTS:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup pumpkin (we use Libby’s canned pumpkin)
1 large egg
2 teaspoons vanilla extract
1 cup cinnamon chips

Cinnamon Sugar Topping:
1/4 cup granulated sugar
2 teaspoons ground cinnamon

Pumpkin cinnamon Cookie TPP2

DIRECTIONS:

1. Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats or parchment paper and set aside.

2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices. Set aside.

3. Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the pumpkin, egg, and vanilla and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the cinnamon chips.

4. In a small bowl, mix together sugar and cinnamon. Shape dough into rounded tablespoons and roll in the cinnamon sugar mixture. Place balls 2 inches apart on prepared baking sheet. Lightly press down on the cookies with a spatula or the palm of your hand.

5. Bake for 10-12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

Pumpkin cinnamon Cookie TPP3

source:  twopeasandtheirpod