cocoa powder – Des Chocolatines http://deschocolatines.com/ Sat, 15 Jan 2022 17:00:56 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://deschocolatines.com/wp-content/uploads/2021/11/des.png cocoa powder – Des Chocolatines http://deschocolatines.com/ 32 32 Recipe: vegan cherry and dark chocolate cakes by Jordan Rondel https://deschocolatines.com/recipe-vegan-cherry-and-dark-chocolate-cakes-by-jordan-rondel/ Sat, 15 Jan 2022 16:00:00 +0000 https://deschocolatines.com/recipe-vegan-cherry-and-dark-chocolate-cakes-by-jordan-rondel/ Jordan Puck This versatile recipe can be made into a single large cake if you prefer, and you can use any type of fruit you have on hand. These cakes are a one-bowl wonder and are so easy to make. You can turn this recipe into a single cake if you prefer, and you can […]]]>
This versatile recipe can be made into a single large cake if you prefer, and you can use any type of fruit you have on hand.

Jordan Puck

This versatile recipe can be made into a single large cake if you prefer, and you can use any type of fruit you have on hand.

These cakes are a one-bowl wonder and are so easy to make.

You can turn this recipe into a single cake if you prefer, and you can use any type of fruit you like, but I especially love the combination of dark chocolate and cherries.

If using cherries, you can use fresh pitted cherries, frozen and unthawed, or jarred and drained.

READ MORE:
* Recipe: Sesame Seed Crackers from Jordan Rondel
* Cinnamon Orange Shortbread Wedges with Orange Blossom Frosting
* Caker’s halva, milk chocolate, grilled hazelnut cake
* Recipe: Cake with lemon, olive oil and tarragon from the Caker

Preparation time: 10 minutes

Cooking time: 30 minutes

Ready on time: 1h10

Makes: 10 large cupcakes

Ingredients

For the cake:

200 g spelled or all-purpose white flour

150g soft brown, light muscovado or coconut sugar

100g ground almonds

2 teaspoons baking powder

pinch of sea salt

1 cup almond milk

1 teaspoon vanilla extract

1/2 cup light olive oil

150g cherries

100 g dark chocolate chips, 70% cocoa

For dusting:

2 tablespoons processed Dutch cocoa powder

Method:

Preheat the oven to 170°C in convection. Grease or place muffin papers in 10 holes of a large cupcake/muffin tray.

In the bowl of an electric mixer, combine the flour, sugar, ground almonds, baking powder and salt.

Gradually add the milk, vanilla and oil.

Fold in cherries and chocolate chips by hand.

Divide the batter evenly among the 10 holes.

Bake for about 30 minutes or until the pastry is golden brown, springy to the touch, and a knife inserted in the center comes out clean.

Allow cakes to cool for 10 minutes before unmolding onto a cooling rack.

Once the cakes have completely cooled, sprinkle with cocoa powder using a fine sieve.

Serve at room temperature.

Refrigerate in an airtight container for up to 3 days.

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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

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    These chocolate cookies for adults pair perfectly with a glass of sherry https://deschocolatines.com/these-chocolate-cookies-for-adults-pair-perfectly-with-a-glass-of-sherry/ Thu, 16 Dec 2021 06:00:00 +0000 https://deschocolatines.com/these-chocolate-cookies-for-adults-pair-perfectly-with-a-glass-of-sherry/ There is a lot of cookie making right now. Maybe your family is looking forward to the same selection of cookies year after year: my mom could be relied on to produce Swedish ginger cookies called Peppparkakar, spritz cookies and a cookie called Starlight Mint Surprise, which won a competition. national pastry based on basic […]]]>

    There is a lot of cookie making right now.

    Maybe your family is looking forward to the same selection of cookies year after year: my mom could be relied on to produce Swedish ginger cookies called Peppparkakar, spritz cookies and a cookie called Starlight Mint Surprise, which won a competition. national pastry based on basic sugar. cookie dough in which was buried a chocolate-mint disc, which is no longer made.

    There were more and we were looking forward to them. “Why, it just wouldn’t be Christmas without…” and fill in the blanks with the names of the annual favorites.

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    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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    Chocolate banana muffins recipe https://deschocolatines.com/chocolate-banana-muffins-recipe/ Mon, 23 Aug 2021 07:00:00 +0000 https://deschocolatines.com/chocolate-banana-muffins-recipe/ IIf you’re looking for a quick, easy, and healthy baked treat, this may be your answer. They have a rich chocolatey flavor, but the banana flavor reveals its healthy qualities. The building blocks of these cakes are not just butter and sugar, but bananas, sweet potatoes, yogurt, olive oil, and baked quinoa. Cooked quinoa and […]]]>

    IIf you’re looking for a quick, easy, and healthy baked treat, this may be your answer. They have a rich chocolatey flavor, but the banana flavor reveals its healthy qualities. The building blocks of these cakes are not just butter and sugar, but bananas, sweet potatoes, yogurt, olive oil, and baked quinoa. Cooked quinoa and grated sweet potato provide substance, softness and sweetness, essential for a good muffin but also so good for you. Quinoa provides protein and essential amino acids, sweet potato provides vitamin A, and they both provide a good portion of fiber. A treat for you, your children, your friends and your family.

    Preparation time: 20 minutes | Cooking time: 20 minutes

    MAKES

    10 muffins

    INGREDIENTS

    • 100 g dark chocolate (70% cocoa), cut into pieces
    • 130g plain flour
    • 30g cocoa powder
    • 100 g soft brown sugar
    • 2 teaspoons of baking powder
    • 1 ripe banana, chopped
    • 30g of plain yogurt
    • 50 ml light olive oil
    • 1 large egg
    • 1 teaspoon of vanilla extract
    • 100g of cooked quinoa
    • 50 g finely grated sweet potato
    • Runny honey, for icing (optional)

    METHOD

    1. Preheat the oven to 220C / 200C hot air / Gas 7. Prepare a muffin tin either by greasing or by filling 10 holes with paper cups.
    2. Pour the chocolate into a bowl with the flour, cocoa, sugar, baking powder and mix.
    3. Combine banana, yogurt, oil, egg, vanilla and quinoa until smooth, then add to a bowl with the sweet potato.
    4. Mix wet and dry ingredients with a wooden spoon until just combined, then divide between paper cups or holes in muffin tins.
    5. Bake for five minutes, then reduce oven temperature to 170C / 150C hot air / gas 3 and bake for another 12-15 minutes, or until a toothpick inserted in the center comes out clean.
    6. If desired, brush the tops with honey while they are still a little hot. Best eaten fresh, but kept in an airtight container, it will last up to five days.

    Recipe from Good to Eat by David Atherton (Hodder & Stoughton, £ 25). Order your copy from Telegraphic bookstore

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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.

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    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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    Roman Chocolate Cookies | Food and cooking https://deschocolatines.com/roman-chocolate-cookies-food-and-cooking/ Wed, 03 Mar 2021 08:00:00 +0000 https://deschocolatines.com/roman-chocolate-cookies-food-and-cooking/ GREG PATENT for Lee Montana newspapers I’ve been in a chocolate mood lately: chocolate cake, chocolate brownies, chocolate lollipops, chocolate ice cream and, of course, hot chocolate to keep me warm on those freezing winter nights. Years ago, when I was busy researching and collecting recipes for my cookbook, “A Baker’s Odyssey” (Wiley, 2007), second-generation […]]]>

    GREG PATENT for Lee Montana newspapers

    I’ve been in a chocolate mood lately: chocolate cake, chocolate brownies, chocolate lollipops, chocolate ice cream and, of course, hot chocolate to keep me warm on those freezing winter nights.

    Years ago, when I was busy researching and collecting recipes for my cookbook, “A Baker’s Odyssey” (Wiley, 2007), second-generation Italian-American Catherine Cavallaro Goodman told me. featured a few Italian cookie recipes that she thinks might work. in my book.

    One of the recipes, Roman Chocolate Cookies, immediately caught my eye because it contains olive oil. I made a lot of cakes with olive oil, and seeing it in a cookie intrigued me. Catherine told me that she learned to cook from her mother and aunts and their sweet recipes often contain olive oil.

    This particular cookie tastes similar to gingerbread as it is spiced with a bit of cinnamon, nutmeg and allspice. It’s as sweet as gingerbread. The cookie itself is not that sweet. Only 1/2 cup of sugar goes in 36 cookies. The frosting adds just the right amount of added sweetness.

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    The chocolate comes from unsweetened cocoa powder and semisweet chocolate chunks, the latter being an addition from Catherine.

    Roman chocolate cookies are quite easy to prepare, and the recipe is a bit unusual in its method. You start by beating the eggs until they are quite frothy. This step prepares them for the sugar, which you incorporate well and continue beating for a few minutes until the eggs have thickened and are almost white. Then you pour a drizzle of olive oil very slowly, as if you were making mayonnaise. After that, add milk and vanilla, then stir in the dry ingredients with a wooden spoon to get a very thick paste.

    After a 30-minute break in the covered mixing bowl, you shape the cookies into small balls by rolling chunks of dough between your palms. The olive oil in the dough keeps the cookies from sticking to your hands.

    This is a wonderful recipe to make with the kids. They can help shape dough, frost cookies, and sprinkle decorations.

    Catherine says this recipe is a Christmas treat, but she and I bake these cookies whenever the impulse strikes because they are so delicious. Good pastry!

    Roman Chocolate Cookies

    I don’t know what makes these chocolate nut cookies spicy and not too sweet romans, but I love them! Catherine Cavallaro Goodman learned how to bake cookies from her Aunt Marie, and over the years Catherine has tweaked the recipe slightly. His most recent change is the addition of mini chocolate chips to the dough, a thumbs up to the chocolate lovers in his family. But Catherine says you can add chopped dried cherries (certainly American) or finely chopped citron (Italian) in place of the chocolate.

    I always add chocolate chips, mini or regular. These cookies are best when they are fresh.

    2 cups plus 2 tablespoons unbleached all-purpose flour (300 grams; measure by stirring the flour in its container, dipping it into a dry 1-cup measure, filling until overflowing without shaking cup and brushing off the excess with a straight edge; repeat for the second cup and do the same with a tablespoon)

    1/2 cup drained unsweetened cocoa powder (48 grams)

    2 1/2 teaspoons of baking powder

    1/2 teaspoon ground cinnamon

    1/4 teaspoon freshly grated nutmeg

    1/2 cup extra virgin olive oil

    1/2 cup walnuts or pecans, medium fine chopped

    1 cup mini or regular semi-sweet chocolate chips

    1 1/4 cups icing sugar (filtered if it is lumpy)

    1 1/2 tablespoons of soft butter

    2 tablespoons of milk, more if needed

    Colorful sprinkles and chocolate jimmies

    1. In a medium bowl, combine flour, cocoa, baking powder, salt, cinnamon, nutmeg and allspice. It takes longer than you might think; stir with the whisk for 1 full minute. In another medium bowl, beat the eggs with an electric hand mixer or a stand mixer with the whisk on medium to medium-high speed for 1 to 2 minutes, until the eggs are filled with small bubbles. . Continue beating and gradually sprinkle with caster sugar. Beat until eggs thicken slightly and turn whitish, 2 to 3 minutes more.

    2. Scrape the bowl. While beating at medium speed, slowly drizzle with a drizzle of olive oil. It may take 2 minutes; it’s like making mayonnaise. At low speed, add the milk and vanilla.

    3. Using a wooden spoon, add the dry ingredients in two batches, stirring until smooth after each; then stir in the nuts and chocolate chips. The dough will be very thick and keep its shape in the spoon and be a bit sticky. Cover the bowl loosely with a tea towel and let the dough rest for 30 minutes.

    4. Meanwhile, adjust an oven rack to the center position and preheat the oven to 350 degrees F. Line two 14 x 17-inch thick cookie sheets with parchment paper or silicone liner. (If you only have one cookie sheet, allow it to cool completely before baking the second batch of cookies).

    5. To shape the cookies, roll rounded teaspoons of dough between your palms into smooth, shiny balls measuring about 1 inch. The oil in the dough will keep it from sticking to your hands. Space the balls about 2 inches apart on the prepared sheets, 18 cookies per sheet. Bake, 1 sheet at a time, until cookies smell good and tops are dry and have many cracks, about 10 minutes. Do not overcook. Cookies should be soft, not dry. They will almost double in size when cooked. Cool the cookies on their baking sheets for 3 to 5 minutes, then transfer them to cooling racks to cool completely. Place cooled cookie racks on parchment paper or waxed paper.

    6. To make the frosting, in a small bowl, use an electric hand mixer to beat the icing sugar, butter, 2 tablespoons of milk and vanilla until smooth and thick. The icing should have the consistency of heavy cream. If necessary, add more milk in droplets.

    7. One at a time, dip the tops of 5 or 6 cookies in the frosting and place them upright on the cooling rack. Sprinkle them immediately with the colorful sprinkles or jimmies. Repeat with the remaining cookies. You can reuse any glitter that fell on the parchment or waxed paper. Let stand until the icing has set, about 1 hour. Serve or save cookies.

    8. Storage. Store tightly at room temperature for 3 to 4 days. To freeze, place cookies on a baking sheet lined with parchment paper or foil and freeze securely. Transfer cookies to sturdy resealable plastic bags and freeze for up to 2 weeks. Completely thaw cookies in bags before removing and serving.

    Greg Patent is a James Beard Award-winning cookbook author for “Baking in America,” a food journalist, blogger, and radio co-host for “The Food Guys” on Montana Public Radio. Please visit his blog, www.thebakingwizard.com, and follow him on Twitter, Instagram and Facebook.

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    How to Make Perfect Chocolate Cookies https://deschocolatines.com/how-to-make-perfect-chocolate-cookies/ Sat, 16 Jan 2021 08:00:00 +0000 https://deschocolatines.com/how-to-make-perfect-chocolate-cookies/ In these decadent cookies, pecans and chocolate are perfect partners. I use both cocoa powder and 72 percent dark chocolate to enhance the flavor. Every time I make cookie dough, I cut a large block of chocolate into large chunks or use large buttons. I think it’s always nice to have a generous amount of […]]]>

    In these decadent cookies, pecans and chocolate are perfect partners. I use both cocoa powder and 72 percent dark chocolate to enhance the flavor. Every time I make cookie dough, I cut a large block of chocolate into large chunks or use large buttons. I think it’s always nice to have a generous amount of chocolate in a cookie if it’s advertised as such!

    The texture of these cookies is more of a cross between a fondant brownie and a cookie, sitting on the softer side. This means they store very well and stay soft for a few days if stored in an airtight container.

    If you rush the process and bake them right away, rather than letting the dough sit in the fridge for a few hours or overnight, your cookie outcome will be dramatically different. Letting it sit means the cookie stays in shape during baking rather than melting into a flat mess.

    Dark chocolate and pecan cookies

    Preparation time: 25 minutes, plus cooling time | Cooking time: 25 minutes

    MAKES

    About 24 cookies

    INGREDIENTS

    • 150g unsalted butter
    • 140 g dark brown sugar
    • 2 medium eggs
    • ½ teaspoon of baking powder
    • 120g plain flour
    • Pinch of salt
    • 25g cocoa powder
    • 40g coarsely chopped pecans
    • 70 g dark chocolate (at least 70%), cut into large pieces or chocolate buttons

    To finish

    • 24 pecan halves (30-40g)
    • Sea salt flakes

    METHOD

    1. Start by making brown butter by melting the butter in a saucepan over very low heat and slowly – for about 10-15 minutes – until it smells nutty and turns golden. Remove from the heat, pour into a heat-resistant container and leave in the refrigerator until firm.
    2. Using a large bowl and wooden spoon or a stand mixer with the paddle attachment, beat the chilled brown butter until smooth, then stir in the sugar until smooth. ‘it is completely combined – but try not to beat too much at this point as this causes too much to rise and drop during cooking.
    3. Add the eggs and mix well.
    4. Combine the baking powder, flour, salt and cocoa powder in a large bowl, then add it to the butter and sugar mixture, mixing well. Stir in chopped pecans and chocolate.
    5. Transfer the cookie dough to a container, cover and place in the refrigerator for four hours or until firm.
    6. To bake, preheat the oven to 180C / 160C hot air / gas 4.
    7. Take and roll the mixture into 25g balls and place them on one or more lined baking sheets, leaving enough space between the cookies as they will spread out a bit. Place a pecan half on each ball and press down gently.
    8. Bake for eight to nine minutes – the middle should be slightly shiny and gooey, and the edges firm.
    9. Remove from oven and sprinkle a little sea salt on each cookie before allowing to cool.
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