--- cocoa spiced chocolate chip ---
these remind me of a gingerbread cookie, but with much added chocolate pazazz.
great with coffee!
2 cups flour, 1/4 cup unsweetened cocoa powder, 1 tsp baking powder, 3/4 tsp ground ginger,
generous 1/8 tsp ground cloves, 1/8 tsp salt, 2/3 cup (1 stick + 2 2/3 tbsp) butter slightly softened, 1 cup plus 2 tbsp sugar, 1/4 cup light molasses, 1 large egg, 1/2 tsp finely grated orange zest (optional), and 1/2 cup semisweet chocolate morsels
Preheat over to 350. Grease baking sheets. In large bowl, stir together flour first 6 ingredients; set aside. In another bowl, beat together butter, sugar and molasses until well blended and fluffy (about 2 mins). Add the egg and zest, beating until smooth. Beat in half of the flour mixture until evenly incorporated. Stir in remaining flour and the chocolate morsels. Refrigerate the dough for 10 mins or until it firms up just slightly.
Shape dough into balls with lightly greased hands. Place on baking sheets about 2 in apart. With hands, pat down balls into 1/2 in think rounds. Bake the cookies for 7-9 mins, or until barelt firm in the centers. Transfer entire sheet to wire rack to cool for additional 1-2 mins. Then transfer cookies to wire racks and allow to completely cool. Makes about 35 2-in cookies.
--- coconut & banana drops ---
think coconut macaroon meets banana goodness!
and, they taste best when eaten fresh (of course)!
two cups flour, 1 tsp baking powder, 1/4 tsp salt, 1 cup sugar, 3/4 (1 1/2 sticks) butter slightly softened, 1 large egg yolk, 1 1/2 tsp banana or vanilla extract, 1/2 tsp coconut extract, 1/8 tsp grated orange zest (optional), 1/3 cup mashed ripe banana (1 small), 2 1/5 cups shredded or flaked coconut
In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat together sugar and butter until well blended, about 2 mins. Beat in egg yolks, extracts and zest until evenly incorporated. Beat in half of the flour, then the banana and 1/2 cup coconut. Stir in remaining flour. Refrigerate for at least 1.5 hours or until firmed up.
Preheat oven to 325. Grease baking sheets. Shape dough into 1-in balls, then roll the balls in the remaining coconut until heavily coated. Space on baking sheets 2.5 inches apart. Bake for 17-22 minutes, or until lightly browned and just firm in the centers. Cool sheets on wire rack for 3-4 mins, then transfer cookies to racks and allow to cool completely. Makes about 35 cookies.
--- coffee & cocoa white chocolate chip ---
white chocolate and coffee are two of my favorites,
so combined they make me do backflips in the kitchen!
5 oz bittersweet (not unsweetened) or semisweet baking chocolate (broken into pieces), 1/2 cup butter cut into chunks, 1/4 plus 1 tbsp flour, 2 tbsp unsweetened cocoa powder, 3/4 cup sugar, 1/8 tsp salt, 2 large eggs, 1 tbsp plus 1 tsp instant espresso powder dissolved in 1 tbsp hot water, 1 1/2 tsp vanilla, 9 oz white chocolate chips
In medium, microwave safe bowl, melt chocolate and butter for 1 min. Stir, then continue to microwave at 30 sec intervals until almost melted. (Or, melt chocolate and butter in saucepan over low heat, stirring frequently. Remove from heat immediately.) Let cool to warm.
In additional bowl, stir together flour and cocoa then set aside. In a large bowl, beat on medium sugar, salt, eggs, espresso mixture and vanilla for 2-3 mins, when slightly thick and lightened. Beat in the melted chocolate mixture, then the flour, until well blended. Stir in the white chocolate morsels. Refrigerate 1.5 hrs, until firm enough to shape.
Preheat oven to 350. Line baking sheets with parchment paper. Shape dough into balls and place on baking sheets about 3 in apart. Pat down slightly. Bake for 9-12 mins, until barely firm. Allow sheet to cool on wire rack 2-3 mins, then slide parchment paper onto rack. Let stand until completely cooled. Carefully remove cookies from parchment paper. Makes 20-28 cookies, depending on size.
white chocolate and coffee are two of my favorites,
so combined they make me do backflips in the kitchen!
5 oz bittersweet (not unsweetened) or semisweet baking chocolate (broken into pieces), 1/2 cup butter cut into chunks, 1/4 plus 1 tbsp flour, 2 tbsp unsweetened cocoa powder, 3/4 cup sugar, 1/8 tsp salt, 2 large eggs, 1 tbsp plus 1 tsp instant espresso powder dissolved in 1 tbsp hot water, 1 1/2 tsp vanilla, 9 oz white chocolate chips
In medium, microwave safe bowl, melt chocolate and butter for 1 min. Stir, then continue to microwave at 30 sec intervals until almost melted. (Or, melt chocolate and butter in saucepan over low heat, stirring frequently. Remove from heat immediately.) Let cool to warm.
In additional bowl, stir together flour and cocoa then set aside. In a large bowl, beat on medium sugar, salt, eggs, espresso mixture and vanilla for 2-3 mins, when slightly thick and lightened. Beat in the melted chocolate mixture, then the flour, until well blended. Stir in the white chocolate morsels. Refrigerate 1.5 hrs, until firm enough to shape.
Preheat oven to 350. Line baking sheets with parchment paper. Shape dough into balls and place on baking sheets about 3 in apart. Pat down slightly. Bake for 9-12 mins, until barely firm. Allow sheet to cool on wire rack 2-3 mins, then slide parchment paper onto rack. Let stand until completely cooled. Carefully remove cookies from parchment paper. Makes 20-28 cookies, depending on size.
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