dianncy1964
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Just realized ~ No new Chocolate rec's posted~ Quick, Meryl, Post a chocolate~ Looking for anything
- Thread starter dianncy1964
- Start date
dianncy1964
Well-known member
Or an orange something or something with cardamom~ Need something to BAKE
dianncy1964
Well-known member
I'll leave it up to you~ something different that DH and Son would love MAYBE A BROWNIE OR COOKIE
dianncy1964
Well-known member
Bless you and by the way that orange butter cake rocks now have made it 4 times~ again, Bless you smileys/smile.gif
Have you tried the Chocolate Espresso Chews? They're insanely good! Recipe inside:
Deep deep chocolatey, nice and gooey. Very decadent! Fantastic right out the oven, and just as good the next day - still nice and melty/gooey.
CHOCOLATE ESPRESSO CHEWS
(NOTE: This was originally posted with 1/4 cup flour, which is incorrect. It should be 1 1/4 cups, as noted below).
"This recipe will yield about 2 1/2 dozen 3-inch cookies, (I made about 42 - 2 1/2 " cookies (3 1/2 dozen), but you can make this simple cookie any size you want."
INGREDIENTS:
1 1/4 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
3 cups semisweet chocolate chips, divided (Jansen uses Ghirardelli) (I also used Ghirardelli)
3 ounces unsweetened chocolate, chopped
4 ounces (1 stick) unsalted butter
4 large eggs, at room temperature
1 cup sugar
1 tablespoon finely ground dark-roast coffee beans (I used 2 1/2 tsp finely ground espresso beans)
2 teaspoons vanilla extract
1 cup walnuts, toasted,* then coarsely chopped (I omitted these)
DIRECTIONS:
Combine the flour, baking soda and salt in a small bowl and set aside.
Melt 2 cups of the chocolate chips, the unsweetened chocolate and butter in a heavy-bottomed saucepan over low heat, stirring until smooth. (I used a double boiler). Set aside.
In the large bowl of a stand mixer on high speed, beat the eggs, sugar, ground coffee and vanilla extract until thick ribbons form and the mixture has doubled in volume. By hand, stir in the melted chocolate mixture until thoroughly combined, then add the dry ingredients, chopped walnuts and the remaining chocolate chips. Cover and refrigerate for 1 hour or until firm.
Preheat the oven to 350 degrees. Have ready some large baking sheets lined with parchment paper.
Make golf ball-size scoops of dough, spacing them about 2 inches apart. (I did very rounded Tbsp). Bake, in batches, 10 to 12 minutes; the tops will crack, but the cookies should be gooey inside. (I baked 10 minutes). Cool on the baking sheets at least 1 minute before transferring to a wire rack to cool completely. (I cooled them about 2-3 minutes).
* To toast the nuts, spread them on a baking sheet and bake in a 325-degree oven for about 6 minutes. Watch carefully because nuts will burn quickly.
Store in an airtight container for 2 to 3 days. For long-term freezing, wrap the cookies individually in aluminum foil and place in resealable plastic food storage bags.
From Kate Jansen - Firehook Bakery
http://www.washingtonpost.com/wp-dyn/content/article/2006/07/13/AR2006071301538.html
Deep deep chocolatey, nice and gooey. Very decadent! Fantastic right out the oven, and just as good the next day - still nice and melty/gooey.
CHOCOLATE ESPRESSO CHEWS
(NOTE: This was originally posted with 1/4 cup flour, which is incorrect. It should be 1 1/4 cups, as noted below).
"This recipe will yield about 2 1/2 dozen 3-inch cookies, (I made about 42 - 2 1/2 " cookies (3 1/2 dozen), but you can make this simple cookie any size you want."
INGREDIENTS:
1 1/4 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
3 cups semisweet chocolate chips, divided (Jansen uses Ghirardelli) (I also used Ghirardelli)
3 ounces unsweetened chocolate, chopped
4 ounces (1 stick) unsalted butter
4 large eggs, at room temperature
1 cup sugar
1 tablespoon finely ground dark-roast coffee beans (I used 2 1/2 tsp finely ground espresso beans)
2 teaspoons vanilla extract
1 cup walnuts, toasted,* then coarsely chopped (I omitted these)
DIRECTIONS:
Combine the flour, baking soda and salt in a small bowl and set aside.
Melt 2 cups of the chocolate chips, the unsweetened chocolate and butter in a heavy-bottomed saucepan over low heat, stirring until smooth. (I used a double boiler). Set aside.
In the large bowl of a stand mixer on high speed, beat the eggs, sugar, ground coffee and vanilla extract until thick ribbons form and the mixture has doubled in volume. By hand, stir in the melted chocolate mixture until thoroughly combined, then add the dry ingredients, chopped walnuts and the remaining chocolate chips. Cover and refrigerate for 1 hour or until firm.
Preheat the oven to 350 degrees. Have ready some large baking sheets lined with parchment paper.
Make golf ball-size scoops of dough, spacing them about 2 inches apart. (I did very rounded Tbsp). Bake, in batches, 10 to 12 minutes; the tops will crack, but the cookies should be gooey inside. (I baked 10 minutes). Cool on the baking sheets at least 1 minute before transferring to a wire rack to cool completely. (I cooled them about 2-3 minutes).
* To toast the nuts, spread them on a baking sheet and bake in a 325-degree oven for about 6 minutes. Watch carefully because nuts will burn quickly.
Store in an airtight container for 2 to 3 days. For long-term freezing, wrap the cookies individually in aluminum foil and place in resealable plastic food storage bags.
From Kate Jansen - Firehook Bakery
http://www.washingtonpost.com/wp-dyn/content/article/2006/07/13/AR2006071301538.html
Here's another great one: Chocolate Chocolate Chunk Macadamia Cookies (I used almonds)
These are very, very soft and fragile, so they fall apart easily. I may use a little less butter next time (omit about 4 Tbsp), and/or make them a little smaller (slightly rounded, as opposed to very rounded Tbsp), and see if that helps to hold them together.
*CAUTION: When storing these, separate each cookie with wax paper or they'll stick together!
CHOCOLATE CHUNK MACADAMIA COCONUT COOKIES
INGREDIENTS:
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (I used Hershey's)
1 teaspoon baking soda
1 teaspoon salt (I used 1/2 tsp)
1 1/2 cups unsalted butter, softened
1 cup sugar (I used 3/4 cup)
1 cup firmly packed light brown sugar (I used 3/4 cup)
2 large eggs, room temp
2 ounces semisweet chocolate, melted
2 tablespoons milk
2 teaspoons vanilla extract
1 1/2 - 2 cups semisweet chocolate chunks (I used a scant 2 cups Ghirardelli semi-sweet chocolate chips)
1 cup coarsely chopped macadamia nuts, unsalted (I used 1 cup coarsely chopped almonds)
1 cup shredded sweetened coconut
DIRECTIONS:
1. Preheat oven to 350°F.
2. Sift together flour, cocoa powder, soda, salt and set aside.
3. Cream together butter and sugars until smooth.
4. Add the eggs and mix well.
5. Add the chocolate, milk and vanilla and mix well.
6. Add the dry ingredients and beat well.
7. Stir in chocolate chunks, nuts and coconut.
8. Drop by rounded tablespoons onto ungreased cookie sheets, leaving several inches between for expansion.
9. Bake for 8-10 minutes. (I baked 10 - 11 minutes).
10. Cool on the sheets for 1 minute then remove to a rack to cool completely. (I let cool about 5 minutes - otherwise the cookies fall apart).
36-48 cookies (I made 48 cookies).
From MarieAlice - http://www.recipezaar.com/76580
also posted at:
http://www.cookiemadness.net/?p=286
http://www.recipezaar.com/76580
These are very, very soft and fragile, so they fall apart easily. I may use a little less butter next time (omit about 4 Tbsp), and/or make them a little smaller (slightly rounded, as opposed to very rounded Tbsp), and see if that helps to hold them together.
*CAUTION: When storing these, separate each cookie with wax paper or they'll stick together!
CHOCOLATE CHUNK MACADAMIA COCONUT COOKIES
INGREDIENTS:
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (I used Hershey's)
1 teaspoon baking soda
1 teaspoon salt (I used 1/2 tsp)
1 1/2 cups unsalted butter, softened
1 cup sugar (I used 3/4 cup)
1 cup firmly packed light brown sugar (I used 3/4 cup)
2 large eggs, room temp
2 ounces semisweet chocolate, melted
2 tablespoons milk
2 teaspoons vanilla extract
1 1/2 - 2 cups semisweet chocolate chunks (I used a scant 2 cups Ghirardelli semi-sweet chocolate chips)
1 cup coarsely chopped macadamia nuts, unsalted (I used 1 cup coarsely chopped almonds)
1 cup shredded sweetened coconut
DIRECTIONS:
1. Preheat oven to 350°F.
2. Sift together flour, cocoa powder, soda, salt and set aside.
3. Cream together butter and sugars until smooth.
4. Add the eggs and mix well.
5. Add the chocolate, milk and vanilla and mix well.
6. Add the dry ingredients and beat well.
7. Stir in chocolate chunks, nuts and coconut.
8. Drop by rounded tablespoons onto ungreased cookie sheets, leaving several inches between for expansion.
9. Bake for 8-10 minutes. (I baked 10 - 11 minutes).
10. Cool on the sheets for 1 minute then remove to a rack to cool completely. (I let cool about 5 minutes - otherwise the cookies fall apart).
36-48 cookies (I made 48 cookies).
From MarieAlice - http://www.recipezaar.com/76580
also posted at:
http://www.cookiemadness.net/?p=286
http://www.recipezaar.com/76580
And yet another great one: Mocha Truffle Cookies
MOCHA TRUFFLE COOKIES
"These double-chocolate cookies have a soft trufflelike center, a crispy outside, and a delectable coffee flavor."
INGREDIENTS:
1/2 cup butter (I use unsalted)
1/2 cup semisweet chocolate pieces (I use 3 oz Ghirardelli semisweet chocolate, chopped)
1 tablespoon instant coffee crystals (I use 1 1/2 Tbsp instant espresso)
3/4 cup sugar
3/4 cup packed brown sugar (I use dark brown)
2 beaten eggs
2 teaspoons vanilla
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder (I use Dutch processed)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate pieces (I use Ghirardelli semisweet chocolate chips)
DIRECTIONS:
1. Preheat oven to 350 F (325 F for dark pans). Lightly grease 2 cookie sheets.
2. In a large saucepan, (I use a double boiler), melt butter and the 1/2 cup chocolate pieces over low heat, stirring until smooth. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs, and vanilla.
3. In a medium mixing bowl sift together flour, cocoa powder, baking powder, and salt. Stir into chocolate/coffee mixture. Fold in the 1 cup chocolate pieces. Drop dough by rounded tablespoons onto cookie sheets.
4. Bake about 10 minutes. (Do not overbake! Cookies should remain very soft, almost raw to the touch in the centers; the edges will become crunchy when cooled).
5. Let cool 1 minute before removing from sheets to a wire rack to cool completely.
Makes 30 cookies. (2 1/2 dozen)
Edited from Better Homes and Gardens
Original recipe posted with photo:
http://www.edining.ca/viewrecipe.asp?ID=985
http://www.edining.ca/viewrecipe.asp?ID=985
MOCHA TRUFFLE COOKIES
"These double-chocolate cookies have a soft trufflelike center, a crispy outside, and a delectable coffee flavor."
INGREDIENTS:
1/2 cup butter (I use unsalted)
1/2 cup semisweet chocolate pieces (I use 3 oz Ghirardelli semisweet chocolate, chopped)
1 tablespoon instant coffee crystals (I use 1 1/2 Tbsp instant espresso)
3/4 cup sugar
3/4 cup packed brown sugar (I use dark brown)
2 beaten eggs
2 teaspoons vanilla
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder (I use Dutch processed)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate pieces (I use Ghirardelli semisweet chocolate chips)
DIRECTIONS:
1. Preheat oven to 350 F (325 F for dark pans). Lightly grease 2 cookie sheets.
2. In a large saucepan, (I use a double boiler), melt butter and the 1/2 cup chocolate pieces over low heat, stirring until smooth. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs, and vanilla.
3. In a medium mixing bowl sift together flour, cocoa powder, baking powder, and salt. Stir into chocolate/coffee mixture. Fold in the 1 cup chocolate pieces. Drop dough by rounded tablespoons onto cookie sheets.
4. Bake about 10 minutes. (Do not overbake! Cookies should remain very soft, almost raw to the touch in the centers; the edges will become crunchy when cooled).
5. Let cool 1 minute before removing from sheets to a wire rack to cool completely.
Makes 30 cookies. (2 1/2 dozen)
Edited from Better Homes and Gardens
Original recipe posted with photo:
http://www.edining.ca/viewrecipe.asp?ID=985
http://www.edining.ca/viewrecipe.asp?ID=985
dianncy1964
Well-known member
Thank you so much I think I'll make the chocolate espresso chews
dianncy1964
Well-known member
With an e~ but seriously I like it without the e and omit it unless legal signature
dianncy1964
Well-known member
I have an issue with E's since 1st grade, it's a long long story but I don't like E's
dianncy1964
Well-known member
No problems, you are no where near Mrs. Kearney (1st gr teacher) and I love your chocolateness smileys/smile.gif