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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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

Snickers Stuffed Chocolate Cookies

snickers-choco cookies PSS

Snickers Stuffed Chocolate Cookies

Yields:   16 cookies

INGREDIENTS:

1 cup (125 grams or 4.4 ounces) all-purpose flour

1/2 cup (42 grams or 1.5 ounces) unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick or 113 grams) butter, softened

1/2 cup (100 grams or 3.5 ounces) brown sugar

1/2 cup (100 grams or 3.5 ounces) granulated sugar

1 large egg

1 teaspoon vanilla extract

3/4 cup (130 grams or 4.5 ounces) chocolate chips

16-18 pieces of Snickers or Snickers bites

coarse sea salt, to sprinkle (optional but recommended)

snickers-choco cookies PSS2

DIRECTIONS:

In a large bowl sift together the flour, cocoa, baking soda and salt. In a stand mixer fitted with the paddle attachment, beat butter and sugars for at least 3 minutes until fluffy. Beat in the egg and vanilla extract and mix until combined. Add the dry ingredients and beat on medium-low speed just until combined, or mix by hand with a wooden spoon. Don’t overmix – mix just until combined. Fold in Chocolate Chips. The batter will be thick and sticky.

Chill the dough in the refrigerator for at least 1-2 hours or overnight. This will help your cookies stay thick and spread less while baking.

Preheat oven to 350F/180C degrees. Line pans with parchment paper.

Using a tablespoon (size) ice-cream scoop (or a heaping tablespoon instead), take one scoop of cookie dough and press the Snickers on top of it. Take another scoop of dough and place on top of the snickers (see post for demonstration). Press the edges of both sides until sealed together and cover the snickers. Place cookies on prepared baking sheet. Sprinkle with sea salt if you like. Bake cookies for about 8-10 minutes, just until the edges start to set. Leave to cool for 10 minutes in the pan and then carefully transfer to a wire rack to cool completely.

Notes

– Store cookies in an airtight container for up to 4 days.
– Cookies can be frozen for up to a month.

snickers-choco cookies PSS3

source:  prettysimplesweet

 

 

German Chocolate Brownie Cookies

55

German Chocolate Brownie Cookies

Yield:  24 pcs

INGREDIENTS:

For Brownie Cookies:
  • 8 oz semisweet chocolate- chopped
  • 2 tablespoons unsalted butter (room temperature)
  • 2 eggs
  • ½ cup + 2 Tbsp cups granulated sugar
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ¼ teaspoon baking powder
For German Chocolate Topping:
  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks
  • ½ cup butter-softened
  • 1 tsp. vanilla
  • 1⅓ cup sweetened shredded coconut-toasted
  • 11/4 cup chopped pecans-toasted
  • 5 oz. melted chocolate- for drizzle
DIRECTIONS:
To make the cookies:
  1. Preheat the oven to 350°F and line two large baking sheets with parchment paper, set aside.
  2. Melt the butter and 8 oz. semisweet chocolate in a heatproof bowl over a saucepan of barely simmering water, stirring occasionally until smooth.
  3. Stir together the eggs, vanilla and granulated sugar in a medium bowl, set aside.
  4. Whisk together the flour and baking powder.
  5. Add cooled melted chocolate mixture to the egg mixture and stir to combine.
  6. Slowly add dry ingredients and stir until it is well incorporated. If the batter is to thin to scoop out, leave it in the fridge until it’s firm enough to handle!
  7. Scoop about 1½ tablespoons of batter onto prepared baking sheets, leave 2 inch apart because the cookies will flatten while bakes.
  8. Bake for 10 minutes or until they are firm on the outside, but do not overbake!
To make the topping:
  1. Combine evaporated milk, sugar, egg yolks and butter in a large saucepan and cook on stovetop over medium heat, stirring until thickened (about 12 minutes). Once thickened remove from heat and stir in vanilla, toasted coconut and pecans, stir well!!!. Set aside to cool enough to spread on tops of the cookies.
  2. Spread topping over the cooled cookies, let it set,then drizzle with melted chocolate.
  3. Store in the fridge in an airtight container.

source : omgchocolatedesserts

White Chocolate Caramel Snickerdoodles

15

White Chocolate Caramel Snickerdoodles

Soft & buttery cookie rolled in cinnamon and sugar, topped with a white chocolate caramel sauce and finished with a dash of coarse sea salt. Snickerdoodles have never tasted so good.

INGREDIENTS:

½ cup butter, softened

½ cup shortening

1 ½ cups white sugar

2 eggs

2 teaspoons vanilla extract

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

¼ teaspoon salt

2 tablespoons white sugar

2 teaspoons ground cinnamon

Recipe for White Chocolate Caramel Sauce

1 tablespoon coarse sea salt

Directions :

Preheat oven to 400 degrees F (200 degrees C).

In a small bowl combine 2 tablespoons sugar and the cinnamon, stir and set aside.

Using a stand mixer or by hand, cream together butter, shortening, 1 ½ cups sugar, eggs and vanilla. Stir in flour, cream of tartar, soda and salt.

Spoon dough by the tablespoon and roll into a ball. Roll ball in the sugar cinnamon mixture, and place on pan

2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes, or until set but not too hard.

Remove immediately from baking sheets.

Once all of the cookies are baked. Make White Chocolate Caramel Sauce.

Let the sauce cool for 5 minute, then spread while the sauce is still warm on the cookie, “frost” all cookies with caramel.

This is easiest to do while the caramel is warm, but not hot. Once all of the cookies are topped with caramel, sprinkle each cookies with a pinch of sea salt, serve immediately or let save for later.

Do not stack on top of one another until caramel is completely hardened.

 

source:  adashofsanity

Triple Chocolate Fudge Cookies

50

Triple Chocolate Fudge Cookies 

INGREDIENTS:

8 oz semisweet baking chocolate, chopped
6 Tbsp butter
2 Eggs
3/4 cup granulated sugar
1 tsp vanilla extract
1 1/3 cups all-purpose flour
1/4 tsp baking powder
4 oz chocolate chips or chunks
1 cup chocolate chips or chunks

50a

Directions:

In a heatproof bowl, melt 8 ounces of chocolate and butter in the microwave, stirring every 30 seconds. Let cool slightly.
In a medium sized bowl, beat together eggs, sugar, and vanilla for about 5 minutes at medium speed. The mixture will thicken slightly and become frothy.
Stir the melted chocolate into the egg mixture and gently stir in the flour and baking powder. With a spatula, fold in the 4 ounces of chocolate chips or chunks. Place the mixing bowl in the fridge and chill for 30 minutes.
Using a large cookie dough scoop (or about 2 Tbsp of dough), drop cookie dough on a baking sheet lined with parchment paper. Refrigerate the scooped cookie dough for at least 2 hours before baking.
Heat the oven to 350F. Bake the cookies for 15-16 minutes, or until just set. Immediately place a few of the reserved chocolate chips and chunks on top of the cookies. Let cool 5 minutes before transferring cookies to a wire rack to cool completely.

 

source: whatmegansmaking

Triple Chocolate Fudge Cookies

Triple Choco Fudge Cookies RHB

Soft and Chewy Triple Chocolate Fudge Cookies

Yields:  16-18 pcs
Prep time: 20 mins
Baking time: 16 mins

INGREDIENTS:

8 oz (226 grams) semisweet baking chocolate, chopped

6 (84 grams) tablespoons butter

2  Eggs

3/4 cup (150 grams) brown sugar

1 teaspoon vanilla extract

1 1/3 cups (160 grams)  all-purpose flour

1/4 teaspoon baking powder

1/3 cup (30-40 grams) chopped nuts

4 oz (113 grams) chocolate chips or chunks

1 cup (160-170 grams) chocolate chips or chunks

Triple Choco Fudge Cookies RHB2

DIRECTIONS:

  1. In a heatproof bowl, melt 8 ounces of chocolate and butter in the microwave or a double boiler. If you choose to use the microwave, take the bowl out every 30 seconds and give it a gentle stir. Doing so, there are less chances you’ll burn the chocolate.
  2. While the chocolate is melting, in a mixing bowl, beat together 2 eggs, sugar, and vanilla until pale and creamy, for about 5 minutes at medium speed. The mixture thickens up and become slightly frothy.
  3. Stir the melted chocolate into the egg mixture and gently stir in the flour and baking powder.
  4. With a spatula, fold in the chopped nuts and 4 ounces of chocolate chips or chunks.
  5. Place the mixing bowl in the fridge and chill for 30 minutes.
  6. Once the cookie dough is somewhat harden, using a large ice-cream scoop, drop cookie dough on a baking wheel lined with parchment paper.
  7. Refrigerate the scooped cookie dough for at least 2 hours before baking.
  8. Heat the oven to 350F.
  9. Just before baking dot the cookies with the remaining 1 cup of chocolate chips and chunks. Alternately, you can do this step once the cookies are baked.
  10. Bake the cookies for exactly 16 minutes.
  11. Remove the baking sheet for the oven and let cool on a wire rack.

source:  roxanashomebaking

Chocolate Crackled Cookies

Chocolate Crackled Cookies

Chocolate Crackled Cookies

Yields: 21 pcs
Prep time: 15 min
Cook time: 10 min

INGREDIENTS:

12 ounces semi-sweet baking chocolate, divided

3/4 cup flour

2 teaspoons McCormick Gourmet™ Cinnamon, Ground Saigon

1 teaspoon McCormick Gourmet™ Chile Pepper, Ancho

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup (/2 stick) butter, softened

1/2 cup granulated sugar

1/4 cup firmly packed brown sugar

2 eggs, lightly beaten

2 teaspoons McCormick® Pure Vanilla Extract

DIRECTIONS :

  1. Preheat oven to 375°F. Melt 8 ounces of the chocolate as directed on package. Set aside. Coarsely chop remaining 4 ounces chocolate. Mix flour, roasted cinnamon, ancho chile pepper, baking powder and salt in small bowl
  2. Preheat oven to 375°F. Melt 8 ounces of the chocolate as directed on package. Set aside. Coarsely chop remaining 4 ounces chocolate. Mix flour, roasted cinnamon, ancho chile pepper, baking powder and salt in small bowl
  3. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Add melted chocolate; beat until well blended. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate. Drop dough by rounded tablespoons or medium cookie scoop 1 1/2 inches apart on parchment paper-lined baking sheets
  4. Bake about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on parchment paper to wire rack; cool completely

source : mccormick.com

Chocolate Crinkles

32

Chocolate Crinkles

Yield : 50 cookies

INGREDIENTS:

  • 1 cup unsweetened cocoa powder
  • 1 1/2 cups white granulated sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon espresso powder (optional)
  • 1/2 teaspoon salt
  • 1 cup confectioners’ sugar

DIRECTIONS:

1 In the bowl of an electric mixer fitted with the paddle attachment (though you can do this with a wooden spoon, too) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.

2 Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.

3 In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using. Mix into the chocolate mixture on low speed until just combined. Do not overbeat. Cover the dough with plastic wrap and chill the dough for four hours or overnight.

4 Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the confectioner’s sugar in a wide bowl. Using a rounded teaspoon get clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands. Roll the balls in the confectioner’s sugar and place on the cookie sheets (you should be able to get 12-16 on each sheet). Bake for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.

 

source :  simplyrecipes

Chocolate Crinkle Cookies

 

Chocolate crinkles DF

Chocolate Crinkle Cookies

INGREDIENTS

Recipe from Hershey’s Chocolate Cookbook

2 cups granulated sugar

3/4 cup vegetable oil

1 cup cocoa powder

4 eggs

2 teaspoons vanilla

2 1/3 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

powdered sugar

DIRECTIONS:

Combine granulated sugar and oil in large bowl , add cocoa, beat until well blended. Beat in eggs and vanilla.

Stir together flour, baking powder and salt. Gradually add to cocoa mixture, beating well.

Cover and refrigerate until dough is firm enough to handle, about 2-3 hours.

Heat oven 180C (350 F). Grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place 2 inches apart on prepare cookie sheet.

Bake 10-12 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly then remove from cookie sheet to wire rack. Cool completely!

source: droolfactor