agm_cape_cod
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ISO: ISO of a great chocolate cookie to fill with chocolate raspberry jam. Any ideas? TIA
- Thread starter agm_cape_cod
- Start date
In Search Of:
The chocolate cookie part of this Homemade Oreo is great on its own.
http://www.finerkitchens.com/swap/forum8/38_Homemade_Oreos
http://www.finerkitchens.com/swap/forum8/38_Homemade_Oreos
sandy-in-baltimore
Well-known member
Re: ISO of a great chocolate cookie to fill with chocolate raspberry jam. Any ideas? TIA
These are delicious. If you want to I am certain that you could adapt these.
Chocolate Macaroons With Chocolate or
Caramel Filling
Serving Size : 24
Amount Measure Ingredient Preparation Method
Chocolate Filling
3/4 Cup Whole Milk
5 Tablespoons Unsalted Butter
8Oz Bittersweet (Not Unsweetened) Or -- Finely
Chopped Semisweet Chocolate
Caramel Filling
2 Large Egg Yolks
6 Tblespoons Unsalted Butter -- Room Temperature
1/4 Cup Whipping Cream
2 Cups Powdered Sugar -- Packed
6 Tablespoons Water
Macaroons
1 1 Pound Powdered Sugar
2 Cups Whole Blanched Almonds
6 Tablespoons Unsweetened Cocoa Powder
3/4 Cup Egg Whites -- About 6 Large
FOR MACAROONS
***********************
Preheat oven to 400°. Line 2 large baking sheets with parchment paper or use silpats and spray with non-stick coating
Blend powdered sugar and almonds in processor until nuts are ground to powder, scraping sides of bowl often, about 8 minutes.
Add cocoa and blend 1 minute more.
Using electric mixer, beat egg whites in large bowl until stiff but not dry.
Fold nut mixture into whites in 4 additions, making thick batter.
Spoon half of batter into pastry bag fitted with 1/2-inch plain round tip.
Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart (cookies will spread slightly).
Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 11 minutes.
Slide parchment with cookies onto work surface; cool cookies.
Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.
FOR CHOCOLATE FILLING
*******************************
Bring milk and butter to simmer in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Transfer to small bowl. Cool. Cover and refrigerate until thick and cold, at least 1 day and up to 3 days.
FOR CARAMEL FILLING
************************
*NOTE*
Instead of making my own caramel, I used Hershey's Caramel Candies and melted them according to the directions on the package
Place yolks in medium bowl.
Bring 4 tablespoons butter and cream to simmer in heavy small saucepan.
Gradually whisk hot cream mixture into yolks.
Anchor bowl with yolk mixture by placing bowl on wet kitchen towel; set aside.
Stir sugar and 6 tablespoons water in heavy medium saucepan over low heat until sugar is dissolved. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan so caramel will color evenly, about 10 minutes.
Slowly whisk hot caramel into yolk mixture, then whisk until smooth.
Transfer caramel mixture to small bowl; let stand until no longer warm to touch (caramel will become too thick if it cools too long), about 1 hour.
Whisk in remaining butter.
Cover and chill until thick and cold, at least 1 day and up to 3 days.
ASSEMBLY AND SERVING
*********************************
Arrange 1 macaroon, flat side up, on work surface.
Drop 1 scant tablespoon filling onto cookie.
Top with second macaroon, flat side down. Press lightly to adhere, making sandwich.
Repeat with remaining macaroons and filling.
Arrange macaroons on platter.
Cover; chill at least 2 hours and up to 1 day. Serve cold.
- - - - - - - - - - - - - - - - - - -
NOTES : Each filling makes enough for one batch of cookies. Whichever filling you choose, be sure to prepare it a day ahead.
Instead of making my own caramel, I used Herhey's caramel candies and melted them with a little milk.
Instead of making these to the size that the recipe calls for, I made them into large macaroons, and then used a tiny scalloped cookie cutter to make miniature cookies. They were delightful served that way.
I froze the macaroons and then filled them before serving.
These are delicious. If you want to I am certain that you could adapt these.
Chocolate Macaroons With Chocolate or
Caramel Filling
Serving Size : 24
Amount Measure Ingredient Preparation Method
Chocolate Filling
3/4 Cup Whole Milk
5 Tablespoons Unsalted Butter
8Oz Bittersweet (Not Unsweetened) Or -- Finely
Chopped Semisweet Chocolate
Caramel Filling
2 Large Egg Yolks
6 Tblespoons Unsalted Butter -- Room Temperature
1/4 Cup Whipping Cream
2 Cups Powdered Sugar -- Packed
6 Tablespoons Water
Macaroons
1 1 Pound Powdered Sugar
2 Cups Whole Blanched Almonds
6 Tablespoons Unsweetened Cocoa Powder
3/4 Cup Egg Whites -- About 6 Large
FOR MACAROONS
***********************
Preheat oven to 400°. Line 2 large baking sheets with parchment paper or use silpats and spray with non-stick coating
Blend powdered sugar and almonds in processor until nuts are ground to powder, scraping sides of bowl often, about 8 minutes.
Add cocoa and blend 1 minute more.
Using electric mixer, beat egg whites in large bowl until stiff but not dry.
Fold nut mixture into whites in 4 additions, making thick batter.
Spoon half of batter into pastry bag fitted with 1/2-inch plain round tip.
Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart (cookies will spread slightly).
Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 11 minutes.
Slide parchment with cookies onto work surface; cool cookies.
Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.
FOR CHOCOLATE FILLING
*******************************
Bring milk and butter to simmer in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Transfer to small bowl. Cool. Cover and refrigerate until thick and cold, at least 1 day and up to 3 days.
FOR CARAMEL FILLING
************************
*NOTE*
Instead of making my own caramel, I used Hershey's Caramel Candies and melted them according to the directions on the package
Place yolks in medium bowl.
Bring 4 tablespoons butter and cream to simmer in heavy small saucepan.
Gradually whisk hot cream mixture into yolks.
Anchor bowl with yolk mixture by placing bowl on wet kitchen towel; set aside.
Stir sugar and 6 tablespoons water in heavy medium saucepan over low heat until sugar is dissolved. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan so caramel will color evenly, about 10 minutes.
Slowly whisk hot caramel into yolk mixture, then whisk until smooth.
Transfer caramel mixture to small bowl; let stand until no longer warm to touch (caramel will become too thick if it cools too long), about 1 hour.
Whisk in remaining butter.
Cover and chill until thick and cold, at least 1 day and up to 3 days.
ASSEMBLY AND SERVING
*********************************
Arrange 1 macaroon, flat side up, on work surface.
Drop 1 scant tablespoon filling onto cookie.
Top with second macaroon, flat side down. Press lightly to adhere, making sandwich.
Repeat with remaining macaroons and filling.
Arrange macaroons on platter.
Cover; chill at least 2 hours and up to 1 day. Serve cold.
- - - - - - - - - - - - - - - - - - -
NOTES : Each filling makes enough for one batch of cookies. Whichever filling you choose, be sure to prepare it a day ahead.
Instead of making my own caramel, I used Herhey's caramel candies and melted them with a little milk.
Instead of making these to the size that the recipe calls for, I made them into large macaroons, and then used a tiny scalloped cookie cutter to make miniature cookies. They were delightful served that way.
I froze the macaroons and then filled them before serving.
I love these cookies -they're very light, crisp and chocolatey - Chocolate Espresso Sandwich Cookies
(I've never made the filling, but any filling would be good in these).
CHOCOLATE ESPRESSO SANDWICH COOKIES
(NOTE: I made very rounded tsp and baked most of them about 13 minutes for crispy cookies, and baked some of them 11 minutes for cookies with crispy edges and slightly chewy centers. I did one batch at a time on the lower middle oven rack.
The dough was too soft to work with, so I chilled it until it was firm enough to handle).
"These sophisticated sandwich cookies are filled with an espresso-flavored chocolate cream. Because there's instant espresso powder in the dough too, the unfilled cookies are quite nice on their own *(but reduce the amount of espresso powder to 1 1/2 tsp - without the chocolate filling to balance it, the coffee flavor seems stronger)..." (Edited from "Sweet Gratitude)."
INGREDIENTS:
1 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder (not Dutch Processed) (I used Hershey's)
1/2 tsp baking soda
1/8 tsp salt
1 3/4 tsp instant espresso powder *(use 1 1/2 tsp if not making the filling)
1 1/2 tsp pure vanilla extract
8 Tbsp (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
Chocolate Espresso Cream Filling:
5 oz bittersweet or semisweet chocolate, coarsely chopped
1/4 cup plus 1 Tbsp heavy cream
1/2 tsp instant espresso powder
DIRECTIONS:
1. Put racks in upper and lower thirds of oven and preheat oven to 350 F. Lightly grease two baking sheets. (I used parchment paper).
2. Whisk together flour, cocoa powder, baking soda, and salt in medium bowl. Combine espresso powder and vanilla in small cup and stir until espresso powder is completely dissolved.
3. In large bowl, beat butter and sugars with electric mixer on medium speed until light and creamy, 2-3 minutes. Scrape down sides of bowl. Beat in egg, blending well. Beat in espresso mixture. (I lowered the speed first, so the espresso wouldn't splatter). On low speed, beat in flour mixture in three additions.
4. Drop dough by slightly rounded teaspoonfuls onto prepared baking sheets, (I used very rounded tsp), spacing cookies about 1 1/2 inches apart. (I spaced them 2 inches apart). Bake 9-11 minutes, (I baked most at 13 minutes, others at 11 minutes - see my notes above), switching position of baking sheets halfway through baking, until edges of cookies are lightly browned but centers are still slightly soft. (For crisper cookies, bake about 2 minutes longer). Let cool on baking sheets 1-2 minutes, then transfer cookies to wire racks to cool completely.
(Cookies can be stored in airtight container up to 3 days).
5. FOR THE FILLING:
Put chocolate in food processor and process until finely chopped.
Combine cream and espresso powder in small saucepan and bring to a boil, stirring to dissolve espresso powder.
With machine running, add cream to processor and process just until chocolate is completely melted, stopping once or twice to scrape down sides of bowl.
Transfer filling to another bowl and let stand at room temperature, stirring occasionally with rubber spatula, until cooled and thickened to spreadable consistency, about 30 minutes.
6. To assemble cookies, turn half the cookies upside down and spread slightly rounded teaspoonful of filling on bottom of each one, leaving about a 1/4 inch border all around. Top with remaining cookies, right side up, and gently press together. Let stand about 30 minutes to set up filling.
(Cookies can be stored in airtight container up to 1 day).
Makes about 30 sandwich cookies
From "Sweet Gratitude"by Judith Sutton
(I've never made the filling, but any filling would be good in these).
CHOCOLATE ESPRESSO SANDWICH COOKIES
(NOTE: I made very rounded tsp and baked most of them about 13 minutes for crispy cookies, and baked some of them 11 minutes for cookies with crispy edges and slightly chewy centers. I did one batch at a time on the lower middle oven rack.
The dough was too soft to work with, so I chilled it until it was firm enough to handle).
"These sophisticated sandwich cookies are filled with an espresso-flavored chocolate cream. Because there's instant espresso powder in the dough too, the unfilled cookies are quite nice on their own *(but reduce the amount of espresso powder to 1 1/2 tsp - without the chocolate filling to balance it, the coffee flavor seems stronger)..." (Edited from "Sweet Gratitude)."
INGREDIENTS:
1 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder (not Dutch Processed) (I used Hershey's)
1/2 tsp baking soda
1/8 tsp salt
1 3/4 tsp instant espresso powder *(use 1 1/2 tsp if not making the filling)
1 1/2 tsp pure vanilla extract
8 Tbsp (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
Chocolate Espresso Cream Filling:
5 oz bittersweet or semisweet chocolate, coarsely chopped
1/4 cup plus 1 Tbsp heavy cream
1/2 tsp instant espresso powder
DIRECTIONS:
1. Put racks in upper and lower thirds of oven and preheat oven to 350 F. Lightly grease two baking sheets. (I used parchment paper).
2. Whisk together flour, cocoa powder, baking soda, and salt in medium bowl. Combine espresso powder and vanilla in small cup and stir until espresso powder is completely dissolved.
3. In large bowl, beat butter and sugars with electric mixer on medium speed until light and creamy, 2-3 minutes. Scrape down sides of bowl. Beat in egg, blending well. Beat in espresso mixture. (I lowered the speed first, so the espresso wouldn't splatter). On low speed, beat in flour mixture in three additions.
4. Drop dough by slightly rounded teaspoonfuls onto prepared baking sheets, (I used very rounded tsp), spacing cookies about 1 1/2 inches apart. (I spaced them 2 inches apart). Bake 9-11 minutes, (I baked most at 13 minutes, others at 11 minutes - see my notes above), switching position of baking sheets halfway through baking, until edges of cookies are lightly browned but centers are still slightly soft. (For crisper cookies, bake about 2 minutes longer). Let cool on baking sheets 1-2 minutes, then transfer cookies to wire racks to cool completely.
(Cookies can be stored in airtight container up to 3 days).
5. FOR THE FILLING:
Put chocolate in food processor and process until finely chopped.
Combine cream and espresso powder in small saucepan and bring to a boil, stirring to dissolve espresso powder.
With machine running, add cream to processor and process just until chocolate is completely melted, stopping once or twice to scrape down sides of bowl.
Transfer filling to another bowl and let stand at room temperature, stirring occasionally with rubber spatula, until cooled and thickened to spreadable consistency, about 30 minutes.
6. To assemble cookies, turn half the cookies upside down and spread slightly rounded teaspoonful of filling on bottom of each one, leaving about a 1/4 inch border all around. Top with remaining cookies, right side up, and gently press together. Let stand about 30 minutes to set up filling.
(Cookies can be stored in airtight container up to 1 day).
Makes about 30 sandwich cookies
From "Sweet Gratitude"by Judith Sutton
agm_cape_cod
Well-known member
Do you have a good recipe? I never liked the ones I used to make. It called for baking
the jam which wouldn't work in this case. Now I need to find a good chocolate cookie for the boxes.
the jam which wouldn't work in this case. Now I need to find a good chocolate cookie for the boxes.