baking soda – Des Chocolatines http://deschocolatines.com/ Thu, 10 Feb 2022 13:41:11 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://deschocolatines.com/wp-content/uploads/2021/11/des.png baking soda – Des Chocolatines http://deschocolatines.com/ 32 32 White chocolate cookies and caramel pretzel https://deschocolatines.com/white-chocolate-cookies-and-caramel-pretzel/ Wed, 09 Feb 2022 12:05:13 +0000 https://deschocolatines.com/white-chocolate-cookies-and-caramel-pretzel/ Homepage ” dessert” White chocolate cookies and caramel pretzel  Total time: 30 minutes Published: February 9, 2022 This article may contain affiliate links. Read our disclosure policy. These soft and gooey white chocolate cookies with caramel and salted pretzels are my new favorite dessert! All you need is 30 minutes and a few simple […]]]>

Total time: 30 minutes

This article may contain affiliate links. Read our disclosure policy.

These soft and gooey white chocolate cookies with caramel and salted pretzels are my new favorite dessert! All you need is 30 minutes and a few simple ingredients to make these deliciously flavorful cookies.

For the best cookies to bake this season, check out my articles on Cowboy Cookies, Cherry Garcia Cookies, Easy Sugar Cookies, and Gingerbread Sugar Cookies.

It’s been a minute since I came up with a new cookie recipe. And boy, was it worth the wait! Although they may seem complicated at first glance, these cookies were super easy to put together and were complete in just 30 minutes! Serve them to Santa Claus or keep them for yourself, I won’t say!

cookies on the edge of cups with milk

This is how you do it

Ready to do a quick inventory of your pantry to see if you can bake these delicious cookies in the next 30 minutes? Go ahead, I’ll wait.

Ready? Let’s go!

four steps for preparing cookie dough
  1. First, preheat your oven to 375 degrees, then very lightly grease a baking sheet OR line it with parchment paper or a baking mat.
  2. Next, get out a medium bowl and whisk together the flour, baking soda, baking powder, and salt.
  3. Take out another larger bowl and cream the sugars and butter together.
  4. Add eggs and vanilla and mix.
  5. Add the dry ingredients to the wet ingredients and mix until all the ingredients are just combined.
  6. To the batter, add a single cup of white chocolate chips along with the crushed pretzels and caramel pieces.
  7. Using a large cookie scoop or tablespoon, scoop the cookie dough into mounds on the baking sheet and arrange them at least 2 to 3 inches apart. Next, press the reserved white chocolate chips and whole pretzels (optional) on top of the cookie mounds.
  8. Place the cookies in the oven and bake for 9-11 minutes or until they begin to brown just around the edges. Let the cookies cool completely on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
  9. Repeat steps 7 and 8 until all of the cookie dough is baked.
four steps for preparing cookie dough

Why this recipe works

A twist on the same old– If you’re looking for a new way to mix up the same old chocolate chip cookie, give this a try! White chocolate chips, caramel and pretzels make an unexpected (but delicious) cookie!

Great combination of flavors – If you like the sweet and salty combo, this white chocolate cookie and caramel pretzel is for you. A great combination of flavors in every bite!

Texture, texture, texture – From the chewy caramel to the crunchy pretzel, and the crunchy/chewy texture of white chocolate and crunchy pretzels and the crunchy/chewy texture of cookie dough, these cookies will light up every taste bud and pleasure center in your brain.

easy ingredients – You probably have just about everything you need for these cookies in your pantry or fridge. And, if you have to take a quick trip to the grocery store first, you’ll find just about anything in the bakery aisle or the dairy section.

cross section of caramel white chocolate chip cookies on marble cutting board

Ideas for personalizing this recipe

  • Replace the white chocolate chips with milk, semi-sweet or dark chocolate. All are delicious!
  • You can use any type of pretzel you have on hand. If you like the look of mini twists on top but only have pretzel rods (for example) and don’t think a piece of pretzel rod will look good on top (I’m okay here), skip this part.
  • To mix together chocolate chips – use any type you like (regular, mini, chunk) and any flavor. Just make sure the final amount you use is 1 ½ cups.
  • If you want to make the tops of your cookies more cheerful for the holidays, add colorful M&M candy on top. (Red and green for Christmas, blue for Hannukah, pastel for Easter, etc.)

Expert advice

  • These white chocolate chip cookies store in an airtight container up to 1 week, if they can last that long in your home (I know they don’t in mine!)
  • You can also freeze these cookies up to 5 months. The pretzels will be softer than crispy when thawed.
  • Don’t skimp on with REAL butter (not margarine) and remember that “room temperature” should always be firm and slightly cool to the touch, not hot and soft.
  • I I would like to add an extra pretzel or half a pretzel on top of my cookies, but adding pretzels to the top is optional.
  • kraft made Caramel splits, and you can find them with the chocolate chips in most grocery stores.
  • To keep these cookies soft and chewy while storing them at room temperature, I have add a slice of bread to the container too much. The bread absorbs any excess moisture and keeps the cookies moist for up to three days.
caramel cookie and pretzel with bite

More delicious recipes

Did you make these cookies? FANTASTIC! Please rate the recipe below!

cookies lying on a table with pretzels, white chocolate chips and caramel pieces

White chocolate cookies and caramel pretzel

These soft and gooey white chocolate cookies with caramel and salted pretzels are my new favorite dessert! All you need is 30 minutes and a few simple ingredients to make these deliciously flavorful cookies.

Preparation time: ten minutes

Cooking time: ten minutes

Cooling time: ten minutes

Total time: 30 minutes

Servings: 24 cookies

Instructions

  • Preheat oven to 375 degrees and very lightly grease a baking sheet OR line with parchment paper or a baking mat.

  • In a medium bowl, whisk together flour, baking powder, baking soda and salt.

  • In a large bowl, cream together the butter and sugars.

  • Mix eggs and vanilla.

  • Add the dry ingredients to the wet ingredients and mix until just combined.

  • Stir in a cup of chocolate chips, crushed pretzels and caramel pieces.

  • Use a large cookie scoop to form mounds of cookie dough and arrange them at least 2-3 inches apart on your prepared baking sheet. Press reserved white chocolate chips and whole pretzels (optional) on top of cookie mounds.

  • Bake for 9 to 11 minutes until the cookies start to brown just around the edges. Let cool on baking sheet for 5-10 minutes before transferring to wire rack to cool completely.

  • Repeat with remaining cookie dough. Store them in an airtight container for up to 1 week (although they won’t go that long without being eaten – just to say).

Remarks

Butter: use REAL butter (not margarine) and remember that ‘room temperature’ should always be firm and slightly cool to the touch, not hot and soft.
Pretzels: I like to add an extra pretzel or half a pretzel on top of my cookies, but that’s optional.
Caramel chips: Kraft makes caramel chunks, you can find them with the chocolate chips in most grocery stores.

Nutrition

calories: 278 calories, Carbohydrates: 37 g, Protein: 3 g, Fat: 13 g, Saturated fat: seven g, Trans fat: 1 g, Cholesterol: 36 mg, Sodium: 238 mg, Potassium: 93 mg, Fiber: 1 g, Sugar: 24 g, Vitamin A: 260 UI, Vitamin C: 1 mg, Calcium: 43 mg, Iron: 1 mg

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best chocolate chip muffin recipe https://deschocolatines.com/best-chocolate-chip-muffin-recipe/ Fri, 28 Jan 2022 19:29:00 +0000 https://deschocolatines.com/best-chocolate-chip-muffin-recipe/ They say there’s nothing better than a hot chocolate chip cookie fresh out of the oven. Enter the chocolate chip muffin. Freshly baked, these muffins are perfection and all you need to start your day right: a perfect crispy top that will burst right away (the right way to eat a muffin) and a soft […]]]>

They say there’s nothing better than a hot chocolate chip cookie fresh out of the oven. Enter the chocolate chip muffin. Freshly baked, these muffins are perfection and all you need to start your day right: a perfect crispy top that will burst right away (the right way to eat a muffin) and a soft middle that makes them stand up.

What type of sugar?

We used both granulated sugar and light brown sugar in our recipe to really mimic the taste of a chocolate chip cookie. The brown sugar adds a nice caramel flavor and the hint of molasses gives it the taste of your favorite old-fashioned bakery. If you really want to taste that deep caramel flavor, you can use dark brown sugar instead of light.

Melted or softened butter?

We wanted a light and fluffy muffin, so we opted for softened butter. Melted butter will give you a much denser, more fudgy muffin that would still be amazing!

What type of chocolate chips can I use?

We’re calling for semi-sweet here, but you can use whatever you have on hand, whatever makes you happiest. White chocolate, milk chocolate or chocolate bar will all be delicious.

Can I add more mix-ins?

Absoutely! Add chopped walnuts or pecans, coconut flakes or chopped bananas, it would all be delicious! If you like nuts, you might also want to check out Banana Nut Muffins and Carrot Cake Muffins. You can also sprinkle coarse sugar for a crunchy topping, like in our Browned Butter Bran Muffins.

Can I prepare them in advance?

Yes! Some bakers swear by resting their dough overnight before baking for an even more amazing muffin. If you end up cooking more than you can finish, store them at room temperature for 1-2 days in an airtight container or place them in a resealable bag in the freezer for longer storage.

Have you tried these? Let us know what you think in the comments below!

Editor’s note: The introduction to this recipe was updated on January 28, 2022 to include more information.

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Yields:

16

Preparation time:

0

hours

ten

minutes

Total time:

0

hours

45

minutes

1/2 tsp.

(1 stick) softened butter

1/4 tsp.

packed brown sugar

1 C.

pure vanilla extract

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  1. Preheat the oven to 350° and line two muffin tins with cases. In a large bowl, combine flour, salt, baking powder and baking soda.
  2. In another large bowl, using a hand mixer, beat the butter and sugars together until light and fluffy. Add the egg and beat until combined, then add the vanilla. Add half of the dry ingredients to the wet ingredients and mix until just combined, then add the milk and mix until combined. Add the rest of the dry ingredients and mix until combined, then stir in the chocolate chips.
  3. Divide the batter evenly into the muffin cups and bake until a toothpick inserted in the middle comes out clean, 20 to 23 minutes.

Parker Feierbach

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Delish: Eat like every day is the weekend

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Chocolate cookies | American recipes https://deschocolatines.com/chocolate-cookies-american-recipes/ Wed, 12 Jan 2022 11:18:04 +0000 https://deschocolatines.com/chocolate-cookies-american-recipes/ We earn commission for products purchased through certain links in this article. There is nothing more traditional than a classic chocolate chip cookie and this is one of the easiest recipes to follow to make your own. If you want to bake chocolate chip cookies at home, all you really need are basic ingredients like […]]]>
  • We earn commission for products purchased through certain links in this article.

  • There is nothing more traditional than a classic chocolate chip cookie and this is one of the easiest recipes to follow to make your own.

    If you want to bake chocolate chip cookies at home, all you really need are basic ingredients like flour, butter, and an egg – but it’s so amazing! And these chocolate chip cookies are a sure winner for anyone with a sweet tooth. Our recipe uses dark chocolate for the chunks, pecans to give these cookies a little extra crunch, and cocoa powder for a chocolate flavor all over the place. But you can also spice up the recipe even more by grating the zest of an orange in the mixture before putting it in the oven.

    Ingredients

    • 100g (3½oz) softened butter

    • 125 g (4 oz.) Light muscovado sugar

    • Yolk of 1 medium egg

    • 125g (4oz) plain flour

    • 30g (1oz) cocoa powder

    • ½ teaspoon of baking soda

    • 100g dark chocolate bar (50-70% cocoa), roughly chopped

    • 60 g (2 oz.) Pecans, chopped

    • 2 baking sheets, covered with a teflon foil

    Method

    • Beat butter and sugar together until light and fluffy. Stir in the egg yolk, then sift the flour, cocoa and baking soda and mix well. Cool for 5 min.

    • Add the chopped chocolate and nuts. Cool the mixture while the oven heats to 5 or 190 ° C.

    • Divide the mixture into 10 and roll each portion into a ball. Arrange, spaced out on baking sheets, then press to flatten to about 1.5 cm (½ inch) thick. Bake for 10 to 12 minutes until risen and cracked but still a little soft and gooey.

    • Let cool for 5 minutes, then transfer to a wire rack to cool.

    Top tips for making chocolate chip cookies:

    Because this is such a simple recipe, the best thing you can do to take your cookies to the next level is to use high quality ingredients. For example, premium butters won’t contain sunflower or vegetable oils, and they’ll also produce a better cookie right out of the oven.

    You might also like:

    Sugar cookies

    Peanut butter cookies

    Snickerdoodles

    Click to rate

    (287 notes)

    Sending your note

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    Recipe: Traditional Nankhatai or Chocolate Muffins? Choose your Diwali dessert https://deschocolatines.com/recipe-traditional-nankhatai-or-chocolate-muffins-choose-your-diwali-dessert/ Thu, 04 Nov 2021 07:00:00 +0000 https://deschocolatines.com/recipe-traditional-nankhatai-or-chocolate-muffins-choose-your-diwali-dessert/ Are you looking for some incredibly healthy and delicious recipes that can be easily recreated in minutes at home this Diwali? Look no further as we’ve sorted you out with recipes for traditional Nankhatai Diwali desserts and chocolate muffins to choose from or make both. Diwali is just around the corner, the dessert table has […]]]>

    Are you looking for some incredibly healthy and delicious recipes that can be easily recreated in minutes at home this Diwali? Look no further as we’ve sorted you out with recipes for traditional Nankhatai Diwali desserts and chocolate muffins to choose from or make both.

    Diwali is just around the corner, the dessert table has to be ready with amazing and delicious food to welcome the guests. So, take a look at these delicious traditional chocolate and Nankhatai muffin recipes that can be made quickly at home.

    Nankhatai

    Nankhatai (whirlwind of India)

    Ingredients:

    100 grams of gram flour

    150 grams of all-purpose flour

    200 grams of sugar

    5 grams of baking soda

    200 grams of ghee

    Method:

    In a bowl, combine all the ingredients and let stand for 10 minutes. Make small balls of dough. Arrange the balls on the baking sheet and put it in the oven.

    Press ‘Grill / Combi’ twice on your magicook pro and set the timer for 10 minutes and press ‘Start’. Remove from oven when it displays End.

    Let stand 5 minutes before serving. Let cool completely and store in an airtight container.

    Chocolate muffins

    Chocolate muffins (Whirlpool of India)

    Ingredients:

    250 grams of chocolate cake mix

    200 ml of sparkling water

    75 grams of unsalted butter (softened)

    50 grams of chocolate chips

    Method:

    In a bowl, take the cake mix and add the butter, chocolate chips. Mix the soda with the dry ingredients well using a whisk. Line muffin cups with paper baking cups.

    Pour the batter into the muffin cups, filling them to their capacity. Place the mold inside the oven. Press ‘Sweets’ nine times on your magicook pro to select dE 19. Press ‘Start’.

    Delete when it displays ‘End’. Let sit on a cooling rack for 10 minutes. Remove paper liners and add sprinklers on top before serving.

    (Recipes: Whirlwind of India)

    Deepavali which translates to ‘a row of lights’ is one of the most important of all Hindu festivals and is celebrated over a 5 day period and as Diwali is right on our doorstep we decided to move on to desserts regulars this year and treat yourself and your guests to lip-smacking delicacies. This year, Diwali falls on November 4, which gives us plenty of time to whip up a bunch of goodies.

    The holiday symbolizes the victory of light over darkness, good over evil, and knowledge over ignorance. On this day, diyas, candles and lamps are placed all around the house, to “light up” the path of knowledge and victory and food plays an important role in the celebration of Diwali, in addition to all the entertainment, games of chance and firecrackers surrounding the Festival.

    Follow more stories on Facebook and Twitter

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    Review: Wunderkeks has gorgeous Red Velvet white chocolate cookies https://deschocolatines.com/review-wunderkeks-has-gorgeous-red-velvet-white-chocolate-cookies/ Sun, 03 Oct 2021 07:00:00 +0000 https://deschocolatines.com/review-wunderkeks-has-gorgeous-red-velvet-white-chocolate-cookies/ Red Velvet White Chocolate Chip Cookies. Photo courtesy of Wunderkeks Wunderkeks offers beautiful Red Velvet white chocolate cookies. Digital Journal’s Markos Papadatos has the scoop. Red Velvet isn’t supposed to taste like food coloring or stain your teeth, and Wunderkeks Red Velvet White Chocolate is absolutely delicious. It evenly balances the white chocolate content with […]]]>

    Red Velvet White Chocolate Chip Cookies. Photo courtesy of Wunderkeks

    Wunderkeks offers beautiful Red Velvet white chocolate cookies. Digital Journal’s Markos Papadatos has the scoop.

    Red Velvet isn’t supposed to taste like food coloring or stain your teeth, and Wunderkeks Red Velvet White Chocolate is absolutely delicious. It evenly balances the white chocolate content with a quality red coloring. It is made from white chocolate with fortified wheat flour, sugar, butter, cocoa, buttermilk, kosher salt, baking soda, and red food coloring.

    Wunderkeks cookies are particularly impressive because they are made in a kitchen, not a factory.

    Red Velvet White Chocolate Cookie gets an A rating, and comes highly recommended for anyone who loves red velvet.

    Wunderkeks is an Austin, Texas-based, LGBTQ-owned online cookie bakery by co-founders Hans and Luis. The following cookies received rave reviews from the Digital Journal: Snickerdoodles Pumpkin Spice and Pumpkin Spice Chocolate Chips, “Best Chocolate Chip Cookie Ever,” Everything Cookie “and” Inside Out Chocolate Chip Cookie “.

    Last summer, Wunderkeks Bakery teamed up with the LoveLoud Foundation, founded by Imagine Dragons frontman Dan Reynolds.

    For more information on Wunderkeks Bakery, check out their official website and follow them on Twitter and Instagram.

    ]]>
    Pumpkin Chocolate Muffins [Vegan] – A green planet https://deschocolatines.com/pumpkin-chocolate-muffins-vegan-a-green-planet/ Mon, 27 Sep 2021 11:47:13 +0000 https://deschocolatines.com/pumpkin-chocolate-muffins-vegan-a-green-planet/ These vegan chocolate pumpkin muffins are the essence of fall baking! The spicy pumpkin swirls around layers of chewy chocolate for the ultimate fall treat. Pumpkin Chocolate Muffins [Vegan] Ingredients 1 3/4 cups all-purpose flour 1 1/2 teaspoon baking soda 1/2 tablespoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground […]]]>

    These vegan chocolate pumpkin muffins are the essence of fall baking! The spicy pumpkin swirls around layers of chewy chocolate for the ultimate fall treat.

    Pumpkin Chocolate Muffins [Vegan]

    Ingredients

    • 1 3/4 cups all-purpose flour
    • 1 1/2 teaspoon baking soda
    • 1/2 tablespoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon ground cloves
    • 1/4 teaspoon of salt
    • 3/4 cup mashed pumpkin
    • 3/4 cup powdered sugar
    • 1/4 cup light brown sugar
    • 1/2 cup plant-based yogurt
    • 1/2 cup melted vegan butter
    • 1 teaspoon of vanilla extract
    • 1/4 cup cocoa powder

    Preperation

    1. Preheat the oven to 350 ° F. Butter a muffin tin or line with muffin tins.
    2. Sift together the flour, baking powder, spices and salt. Put aside.
    3. Combine pumpkin puree with powdered sugar and light brown sugar in a large bowl. Whisk to combine. Add the yogurt, vegan butter and vanilla extract and whisk until well combined.
    4. Add the dry ingredients and mix until just combined. Do not over mix.
    5. Pour half the batter into a second bowl and add the cocoa powder.
    6. Pour the pumpkin and cocoa nibs into the muffin pan, alternating between the doughs until cups are ¾ full.
    7. Bake for 15 to 20 minutes or until a toothpick inserted in center comes out clean.
    8. Lift onto a wire rack and let cool completely.



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    Pumpkin Chocolate Bread Recipe by The Daily Meal Contributors https://deschocolatines.com/pumpkin-chocolate-bread-recipe-by-the-daily-meal-contributors/ https://deschocolatines.com/pumpkin-chocolate-bread-recipe-by-the-daily-meal-contributors/#respond Sun, 12 Sep 2021 07:00:00 +0000 https://deschocolatines.com/pumpkin-chocolate-bread-recipe-by-the-daily-meal-contributors/ Step 1: Preheat oven to 350 F. Butter and flour a 9 x 5 inch non-stick loaf pan. 2nd step: In a mixing bowl, combine 1 3/4 cups unbleached all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 1/2 teaspoon of pie spice pumpkin and 1/2 teaspoon of salt. Mix. Step […]]]>

    Step 1: Preheat oven to 350 F. Butter and flour a 9 x 5 inch non-stick loaf pan.

    2nd step: In a mixing bowl, combine 1 3/4 cups unbleached all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 1/2 teaspoon of pie spice pumpkin and 1/2 teaspoon of salt. Mix.

    Step 3: With an electric mixer, beat 1/2 cup unsalted butter until softened. Add 1 1/4 cups of sugar and continue beating. Add 3 eggs and beat until combined.

    Step 4: Add 1 cup canned pumpkin, 1 teaspoon vanilla extract and the flour mixture, beating just until combined.

    Step 5: In a double boiler over medium-high heat, melt 4 ounces of semi-sweet or sweet and sour chocolate (cut into pieces). Heat until completely melted, about 5 minutes. (Or melt in a glass bowl in the microwave for about 1 1/2 to 2 minutes, or until completely melted and smooth).

    Step 6: Pour half of the dough into the bread pan. Drop half spoonfuls of the chocolate mixture on top of the dough, then swirl the chocolate into the dough with a wooden skewer. Repeat with the rest of the batter and chocolate, making sure to mix the chocolate well into the pumpkin.

    Step 7: Bake bread for about 1 hour or until a toothpick comes out clean in the center. Let the bread cool for at least 15 minutes, then turn it over on a wire rack. Serve sliced ​​warm or at room temperature.

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    Chocolate Cookies with Nutella Recipe https://deschocolatines.com/chocolate-cookies-with-nutella-recipe/ Sat, 31 Jul 2021 07:00:00 +0000 https://deschocolatines.com/chocolate-cookies-with-nutella-recipe/ ohOur original two-chocolate cookie with a sticky Nutella center. This recipe is so versatile: you can leave it plain or stuff it with any chocolate spread you like. Reheat the cookies for 30 seconds in the microwave on full power once cool, or better yet, enjoy them warm out of the oven. These cookies don’t […]]]>

    ohOur original two-chocolate cookie with a sticky Nutella center. This recipe is so versatile: you can leave it plain or stuff it with any chocolate spread you like. Reheat the cookies for 30 seconds in the microwave on full power once cool, or better yet, enjoy them warm out of the oven. These cookies don’t last very long in our bakery – our team also brings them home most of the time!

    Preparation time: 2 hours 30 minutes, freezing included | Cooking time: 15 minutes

    MAKES

    12

    INGREDIENTS

    • 12 tablespoons of Nutella
    • 250 g unsalted butter
    • 125g of caster sugar
    • 175 g light and soft brown sugar
    • 2 eggs + 1 egg yolk
    • 550g plain flour
    • 50g cocoa powder
    • 10g of cornstarch
    • 2 teaspoons of baking powder
    • ½ teaspoon of baking soda
    • ½ teaspoon of salt
    • 500 g of milk chocolate chips, plus a supplement for the tops
    • 1 teaspoon of vanilla extract

    METHOD

    1. Place 12 tablespoons of Nutella on a lined baking sheet and place in the freezer for a few hours until frozen. These will be the toppings for the cookies; the frost prevents them from escaping.
    2. Preheat the oven to 220C / 200C Hot air / Gas 7.
    3. Place the butter in a blender (or use a hand-held electric whisk) and mix on medium speed until smooth and light in color.
    4. Add the two sugars, eggs and egg yolk and beat together until blended.
    5. Add the rest of the ingredients and mix everything together.
    6. Weigh the cookie dough into 12 portions of 150 g each and form balls.
    7. Divide each ball in half and squeeze a ball of frozen Nutella in the middle. Press the two halves again and roll them into a firm ball.
    8. Place the balls on the lined baking sheets and flatten them slightly. Add chocolate chips on top of cookies.
    9. Bake in preheated oven for 12 minutes. (If you are cooking in batches, put them in the refrigerator until they are ready to be cooked.) Let cool on the trays.

    Recipe from Finch Bakery: Sweet Homemade Treats and Showstopper Celebration Cakes by Lauren and Rachel Finch (DK, £ 20), available at The telegraphic bookstore

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    Incredibly delicious vegan and gluten-free double chocolate cookies https://deschocolatines.com/incredibly-delicious-vegan-and-gluten-free-double-chocolate-cookies/ Mon, 07 Jun 2021 07:00:00 +0000 https://deschocolatines.com/incredibly-delicious-vegan-and-gluten-free-double-chocolate-cookies/ If you don’t tell people these cookies are gluten-free and vegan, they’ll never know, says chef Ryan Scott, owner of Ryan Scott 2Go Catering in San Francisco. Scott recently featured the cookies on “The Today Show,” along with a recipe for his Spicy Taco Salmon. Both recipes are featured in his new collection, “The No-Fuss […]]]>

    If you don’t tell people these cookies are gluten-free and vegan, they’ll never know, says chef Ryan Scott, owner of Ryan Scott 2Go Catering in San Francisco. Scott recently featured the cookies on “The Today Show,” along with a recipe for his Spicy Taco Salmon. Both recipes are featured in his new collection, “The No-Fuss Family Cookbook: Simple Recipes for Everyday Life” (Houghton Mifflin Harcourt, $ 30).

    The cookies, which are made with coconut oil instead of butter, are a perfect sweet treat for vegan dads this Father’s Day. And if you don’t need the cookies to be gluten-free, you can use regular all-purpose flour.

    Incredibly delicious vegan and gluten-free double chocolate cookies

    Makes 24 cookies

    Ingredients

    2⁄3 cup coconut oil, at room temperature but solid, not liquid

    2⁄3 cup lightly packed brown sugar

    1⁄2 cup granulated sugar

    1⁄2 cup unsweetened almond milk

    2 1/2 cups gluten-free all-purpose flour, such as Cup4Cup

    1⁄2 cup unsweetened cocoa powder processed in the Netherlands or extra dark

    1 teaspoon of salt

    1 teaspoon of baking soda

    1⁄2 teaspoon of baking powder

    2 cups vegan dark chocolate chunks, divided use

    2 tablespoons of Maldon sea salt

    instructions

    Heat the oven to 350 degrees. Line two baking sheets with parchment paper.

    Using an electric mixer, cream the coconut oil, brown sugar and granulated sugar until fluffy, 3 to 4 minutes. Add the almond milk and mix on medium speed until completely incorporated. Scrape down sides of bowl and mix for 1 minute more.

    Add the flour, cocoa powder, salt, baking soda and baking powder. Mix on low speed until all the ingredients are incorporated and well combined. Add 1 ½ cups of the chocolate pieces and mix by hand until they are evenly distributed.

    ]]>
    Double Chocolate Gluten Free Vegan Biscuits Recipe https://deschocolatines.com/double-chocolate-gluten-free-vegan-biscuits-recipe/ Tue, 25 May 2021 07:00:00 +0000 https://deschocolatines.com/double-chocolate-gluten-free-vegan-biscuits-recipe/ Chef’s Notes If you don’t tell people these cookies are gluten free and vegan, they’ll never know. I love leaving a bunch of them on the counter for the girls to use when I have to go on a work trip. This is my “so sorry to be gone but scarf on it and you […]]]>

    Chef’s Notes

    If you don’t tell people these cookies are gluten free and vegan, they’ll never know. I love leaving a bunch of them on the counter for the girls to use when I have to go on a work trip. This is my “so sorry to be gone but scarf on it and you will forgive me” plan, and it hasn’t failed me yet!

    Technical tip: When measuring cocoa powder, be sure to put the cocoa in the measuring cup before leveling it with a spatula. Scooping up the cocoa with the measuring cup will result in too much cocoa for this recipe.

    Exchange option: If you don’t need them to be gluten-free, use regular all-purpose flour.

    Preperation

    1.

    Preheat oven to 350 F. Line two baking sheets with parchment paper.

    2.

    In a medium bowl using an electric mixer, cream the coconut oil, brown sugar and granulated sugar until fluffy, 3-4 minutes. Add the almond milk and mix on medium speed until completely incorporated. Scrape down sides of bowl and mix for 1 minute more. Add the flour, cocoa powder, salt, baking soda and baking powder. Mix on low speed until all the ingredients are incorporated and well combined. Add 1 ½ cups of the chocolate pieces and mix by hand until they are evenly distributed.

    3.

    Place 2 tablespoon mounds of dough on prepared baking sheets, spacing cookies at least 2 inches apart. Press remaining chocolate pieces onto top of cookie dough balls and sprinkle a small pinch of flaky sea salt on each. Bake for 9 minutes. When you gently touch the center of a cookie, it should be soft and not roll back, but it will not be runny or shaky.

    4.

    Let cool completely on the mussels. Store in an airtight container or zippered bag at room temperature for up to 5 days.

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