Black Forest Coockies
Ingredients
All-purpose flour, 1 cup
Unsweetened cocoa powder, 1/3 cup
Baking soda, 1/2 tsp.
Kosher salt, 1/4 teaspoon
1 stick of unsalted butter, divided into half a cup, is used.
2 oz. of finely chopped dark chocolate (82%).
Packet dark brown sugar, half a cup
TOPPINGS
splash and half a cup of brandy
Granulated sugar, 2 tablespoons
Cornstarch, 1 teaspoon
1 cup of drained jarred sour cherries
Cold heavy cream, one cup
Confectioners’ sugar, 4 teaspoons
Pure vanilla extract, 1/2 tsp.
Dark chocolate shavings for sprinkling
Directions
Step 1:
Prepare the dough by combining the flour, cocoa powder, baking soda, and salt in a medium basin.
Step 2
Simmer 2 inches of water in a medium pot. Butter and chocolate should be combined in a heatproof bowl, which should be set over simmering water but not really in it. Brown and granulated sugars are then added, and the pan is then removed from the heat. Add the egg next, then the vanilla. Mixture of flour should only be barely incorporated. For about 30 minutes, cover the bowl and chill it until it is solid.
Step 3:
Construct brandied cherries in the meanwhile. Combine brandy, granulated sugar, and cornflour in a small saucepan. Simmer for 3 minutes or until honey-like in consistency. Cherries are added when the mixture has completely cooled.
Step 4:
Create whipped cream by beating cream, confectioners’ sugar, vanilla, and a small amount of brandy on high speed in a large bowl until stiff peaks form. Until you’re ready to assemble the cookies, cover and chill the bowl.
Bake cookies in Step 5:
350°F oven temperature. Use parchment paper to line two baking sheets. Making 16 balls of dough (2 Tablespoons each), divide the dough between the prepared baking sheets, spacing them 3 inches apart.
Step 6
Bake for 8 to 10 minutes, rotating and switching pan positions halfway through, or until edges of cookies are just set and surface cracks emerge. After five minutes of cooling on the pans, move the cookies to a wire rack to finish cooling.
Step 7
Pipe whipped cream over cookies just before serving, if preferred; top each with a brandied cherry and sprinkling of shaved chocolate. Optional: Fit piping bag with large star tip.
Chocolate Pistachio Coockies
one cup of all-purpose flour
Unsweetened cocoa in a half-cup
Baking soda, 1/4 teaspoon
Kosher salt, 1/4 teaspoon
Unsalted butter, 1/2 cup, at room temperature
12 cup of sugar
Pure vanilla extract, 2 teaspoons
One big egg
chopped half a cup of shelled, unsalted pistachios
Directions
Step 1
Combine the flour, cocoa, baking soda, and salt in a medium bowl.
Step 2
With an electric mixer, whip the butter and sugar for about 3 minutes, or until they are light and fluffy. Mixer speed should be reduced to low before adding vanilla and egg. Add the flour mixture and whisk just until combined.
Step 3:
Divide the dough in half; roll each half into two logs that are about 8 inches long and 112 inches in diameter, using plastic wrap as a guide. Pistachios should be properly coated before being wrapped in plastic wrap. For at least one hour, refrigerate until firm.
Step 4
350°F oven temperature. Use parchment paper to line two baking sheets. Transferring the dough to the prepared baking sheets, cut it into rounds that are 1/4 inch thick. 11 to 13 minutes of baking time or until tops feel sandy to the touch. Cool on sheets for two minutes, then move to wire racks to finish cooling.
Chocolate Peppermint Coockies
Ingredients
PUT IN MY RECIPES
Unsweetened chocolate, cut into 2 oz (55 g) pieces.
1 c. (120 g.) (120 g.) universal flour
Baking powder, 1 teaspoon
Kosher salt, 1/4 teaspoon
eggs, two big, at room temperature
1 c. (200 g.) (200 g.) refined sugar
50 g or 1/4 cup of vegetable oil
Peppermint extract, 1/4 teaspoon
Semisweet chocolate, 1 oz.
Candy mints that have been crushed for sprinkling
Directions
Step 1
Unsweetened chocolate should be heated in a small heatproof basin in 15-second increments, stirring in between, until melted and smooth. Allow to cool a bit.
Step 2
Combine salt, baking powder, and flour in a small bowl. Eggs, granulated sugar, and oil should all be thoroughly blended in a large bowl. Melted chocolate and peppermint extract should be mixed after whisking. Add the dry ingredients and combine thoroughly. For at least 3 hours and up to 1 day, cover and chill the mixture until it is solid yet scoopable.
Step3.
Set the oven to 350 degrees. Two sizable baking sheets should be parchment-lined.
Step 4
Place the dough, scooped into 30 equal teaspoons (18 grammes each), 2″ apart on the prepared sheets. Bake cookies for 10 to 12 minutes, or until they are puffy and barely set around the edges (they will firm up slightly as they cool). Allow to totally cool.
Step 5
Microwave semisweet chocolate in a small heatproof bowl in 15-second intervals, stirring after each, until melted and smooth. Each cookie’s bottom half is dipped in chocolate before being dusted with candy.
Mint Chocolate chips cookies
ADDING INGREDIENTS TO MY RECIPES
1 cup (2 sticks) softened butter
1 cup of granulated sugar plus more for topping
One big egg
2 cups of all-purpose flour and 1 teaspoon of peppermint extract
Baking soda, 1/2 tsp.
12 teaspoon of baking powder
Kosher salt, 1/4 teaspoon
Green food colouring, 6 drops
Chopped Andes mint, 1 cup
Directions
Step 1
Set the oven to 350 degrees and cover two sizable baking sheets with parchment paper. Butter and sugar should be combined in a sizable basin and whipped with a hand mixer until light and fluffy. Mix in the egg and peppermint extract until thoroughly mixed.
Step 2
Mix the flour, baking soda, baking powder, salt, and green food colouring until the ingredients are barely incorporated and the dough is the desired shade of green. Add the chopped Andes in.
Step 3:
Scoop out little balls with a small spoon and arrange them on baking pans about 2″ apart. Sprinkle sugar on top.
Step 4:
Bake the cookies for 10 to 12 minutes, or until they puff and firm.
Step 5
Transfer to a wire rack to finish cooling after 10 minutes on the baking sheet.
Chocolate Crinkle Cookies
Ingredients
PUT IN MY RECIPES
1 All-purpose flour, 3/4 cup, and unsweetened cocoa powder, 3/4 cup
kosher salt, 1 teaspoon
Baking powder, 1 teaspoon
Baking soda, 3/4 teaspoon
Melted half a cup (1 stick) of butter
3/4 cup of sugar in granules
Packet brown sugar, half a cup
Three big eggs
sugar granules for rolling
Directions
Step 1
Mix the flour, cocoa powder, salt, baking soda, and baking powder in a large bowl.
Step 2
Mix the melted butter, sugar, and eggs thoroughly in a medium bowl. Mix just till incorporated after adding liquid to dry ingredients. Put plastic wrap over the bowl and place in the fridge for two hours.
Step3
Set the oven to 350 degrees and line two sizable baking sheets with parchment paper. Powdered sugar should be put in a small basin. Form a ball out of the dough by scooping roughly 2 teaspoons. If the dough is too sticky, softly moisten your hands to aid in rolling it. Place dough on prepared baking sheet two inches apart after rolling in powdered sugar and thoroughly coating. Roll each piece of dough one more in powdered sugar after coating the entire batch. This will enable the cookies to bake with a more pronounced crinkle.
Step 4
Bake cookies for 14 minutes or until they puff and crack. The fissures will still appear slightly underdone even though the edges will just have been set. On a baking pan, let cool.