purpose flour – Des Chocolatines

Raspberry and white chocolate muffins [Vegan]

Marie F. Welsh — Wed, 05 Jan 2022 15:01:36 +0000

We all need a convenient, quick and easy muffin recipe. This recipe has a sweet vanilla muffin base and includes raspberries and white chocolate, a flavor combination that all of our kids love. The recipe is easy for little hands to make and simple enough for older children to make on their own. These are particularly popular with children because the muffin is delicious, light and still slightly sticky when cooked.

Reproduced with permission from The Plant-Based Family Cookbook by Claire Swift and Sarah Biagetti, Page Street Publishing Co. 2021. Photo credit: Claire Swift

Raspberry and white chocolate muffins [Vegan]

Ingredients

2 cups (250 g) all-purpose flour (use gluten-free flour if needed and add a teaspoon of xanthan gum)
2 1/2 teaspoons (11 g) baking powder
1 cup (200 g) extra fine golden caster sugar
1/2 cup (130 ml) sunflower oil or other neutral oil
3/4 cup (180 ml) unsweetened plant-based milk
2 teaspoons (10ml) vanilla extract
1 1/4 cups (150 g) fresh or frozen raspberries
7 oz (200 g) vegan white chocolate chips or chopped chocolate

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Preperation

Preheat the oven to 400°F/200°C (180°C convection) and line a muffin pan with 12 muffin papers.
In a large bowl, combine flour, baking powder and sugar.
In a separate bowl, whisk together the sunflower oil, vegetable milk and vanilla extract.
Pour the frozen raspberries and white chocolate into the flour mixture and mix. Make a well in the center of the dry mixture, pour in the wet ingredients and mix. Be careful not to overmix; it’s okay if there are a few small floury bits.
Divide the mixture evenly among the muffin papers, filling them three-quarters full. Place the muffin tin in the center of the oven and bake for 35 minutes, until golden brown. For even browning, bake the muffins for 20 minutes then rotate the pan for the last 15 minutes. Check if the muffins are cooked through by inserting a toothpick or skewer; it will come out clean when ready.
Take the muffin tin out of the oven and place it on a cooling rack for 15 minutes. Then remove the muffins to the wire rack to cool completely.
Store in an airtight container for up to 3 days.

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These chocolate cookies for adults pair perfectly with a glass of sherry

Marie F. Welsh — Thu, 16 Dec 2021 06:00:00 +0000

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.

Nowadays, cookie making here comes down to a duller roar because even if I wish I just can’t eat cookies like I used to, and neither can most of my friends, and I don’t. not a big family to devour the mall.

Still, I like to experiment with the occasional new recipe. I have a soft spot for shortbread and when I spotted this recipe in an old favorite cookbook, I thought to myself that I should give it a try. And when I saw that they could be made into a chocolate version of themselves, I was hooked. Helen Witty is the author of “Fancy Pantry” and I spotted these shortbread cookies on our way to the Cranberry Cordial that we talked about a few weeks ago, and that next week we’ll be sipping on vacation in time.

I suspect kids will love big sugar cookies with grimy frosting, but shortbread cookies are grown-up cookies. A plate would be delicious with that cordial I mentioned, or with a glass of port tawney or sherry. For a very elegant gift, indeed, a package of homemade shortbread and a bottle of sherry would be a pleasure. Shortbread and good tea too, loose or in sachets.

I found a bag of chocolate espresso chunks and used them in the chocolate shortbread. Wow. Of course, be careful what time of day you eat them, otherwise you’ll want to call your friends at 2 a.m. to tell them how good they are.

Chocolate and wine served together is a bit controversial, but some argue that merlot and chocolate work well together. Chocolate shortbread cookies with a fine coffee bag under the tree are even better, especially if you use pieces of espresso. Or wrap a good quality cocoa powder or hot chocolate mixture with the shortbread.

The recipes below are pretty straightforward.

Confectioner’s sugar often gets a bit lumpy, so straining it through a sieve is a good idea. Additionally, sift the flour and cornstarch together to mix them well. In the chocolate shortbread, sift the chocolate well with the flour and cornstarch.

In general, it is not necessary to grease the molds in which you bake shortbread, but I have lined my molds with parchment paper (a gift of which will by the way delight the cook of your life.) If you cut them. fan, know that the triangular points of each piece are very fragile. Handle them with care. You can also press the dough into a free-standing square on a baking sheet lined with parchment paper to bake and cut into squares.

sands

½ cup butter, at room temperature

½ cup icing sugar, sifted

½ teaspoon of vanilla

1 cup all-purpose flour

2 tablespoons of cornstarch

Heat oven to 325 degrees Fahrenheit and line an 8 or 9-inch square or round pan with parchment paper.

Cream the butter and gradually add the icing sugar, beating until the mixture is foamy.

Add the vanilla and beat to incorporate.

Sift together the flour and cornstarch, and gradually add them to the butter and sugar mixture.

When the mixture in the bowl comes together loosely, looking a bit like a pie crust, spread it over the bottom of the pan and press it to the edges, making sure the thickness is even.

Prick the whole thing with a fork and press the teeth of the fork on the edge all around the mold.

Alternatively, press the dough into a half-inch-thick square on a baking sheet, prick it all over with a fork and cut it into smaller squares slightly separated from each other.

Bake for 30-40 minutes, checking if it’s firm all over but not golden. If it is still a little soft, reduce the oven to 300 and leave it for another five minutes or until it is firm to the touch.

Cool it slightly and while it is still hot, cut it, if it is round, fan-shaped or in a shape of your choice, then let it finish cooling.

Remove individual pieces from the pan to serve or store them for later.

Chocolate Short Cake

½ cup of butter

½ cup icing sugar

¾ cup all-purpose flour

1 tablespoon of cornstarch

3 tablespoons of cocoa powder

1/3 cup chocolate chips

Follow the assembly instructions above but heat the oven to 300 degrees.

Bake for 30-40 minutes, testing to see if they are firm, and if they are still soft, bake longer until the shortbread cannot be dented with a finger.

Recipe: Traditional Nankhatai or Chocolate Muffins? Choose your Diwali dessert

Marie F. Welsh — Thu, 04 Nov 2021 07:00:00 +0000

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.

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Pumpkin Chocolate Muffins [Vegan] – A green planet

Marie F. Welsh — Mon, 27 Sep 2021 11:47:13 +0000

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

Preheat the oven to 350 ° F. Butter a muffin tin or line with muffin tins.
Sift together the flour, baking powder, spices and salt. Put aside.
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.
Add the dry ingredients and mix until just combined. Do not over mix.
Pour half the batter into a second bowl and add the cocoa powder.
Pour the pumpkin and cocoa nibs into the muffin pan, alternating between the doughs until cups are ¾ full.
Bake for 15 to 20 minutes or until a toothpick inserted in center comes out clean.
Lift onto a wire rack and let cool completely.

Pumpkin Chocolate Bread Recipe by The Daily Meal Contributors

Marie F. Welsh — Sun, 12 Sep 2021 07:00:00 +0000

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.

Incredibly delicious vegan and gluten-free double chocolate cookies

Marie F. Welsh — Mon, 07 Jun 2021 07:00:00 +0000

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

Marie F. Welsh — Tue, 25 May 2021 07:00:00 +0000

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

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

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.

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.

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

Margaret Button: Reader’s version of chocolate cookies is worth a try | Arts and culture

Marie F. Welsh — Tue, 04 May 2021 07:00:00 +0000

I love to receive comments from readers – good or bad – on my column. I recently received an email which I particularly appreciated …

“I like to read your columns and your memories of the smells and tastes of your past. Last week you gave a recipe for chocolate cut cookies [April 21, 2021]. Well I made it today with a few modifications to your original recipe and the result was pretty cool so I thought I would share.

I halved the recipe because there are no small hands in the immediate vicinity to reach the cookie jar, only large hands should stay away. It does not matter. Then I did what you advised not to do – I used 1/2 cup of unsalted melted butter in place of the shortening. I omitted the ground cloves, but added a few teaspoons of the espresso powder. This stuff is more expensive than gold, but a little goes a long way and since I don’t make tiramisu it goes even longer. Finally, I added a fair amount of espresso crisps to the batter and, for good measure, to my mouth as well. I didn’t refrigerate the dough, but did drop cookies – nice heavy tablespoons on an ungreased cookie sheet and baked them for about 19 minutes at 350 degrees. The result was a delicious batch of adult cookies to accompany a cup of coffee – you can never have too much coffee – well, you actually can.

I also made the olive oil cake recipe on the same page as your cookie recipe, but I haven’t tasted it yet so I can’t comment on it.

Be well, healthy and at peace and your recipes are coming.

– Mary Jane Incorvia Mattina

This is the original recipe, just in case you missed it last time … but after trying Mary Jane’s version, I might never use it again!

CHOCOLATE CUT

Makes about 2 dozen

INGREDIENTS:

1 cup of shortening, melted

1/2 cup of cocoa to cook

1 cup of molasses

1 cup of sugar

2 large eggs

1/2 cup strong brewed coffee

4 cups of all-purpose flour

2 teaspoons of baking soda

1 teaspoon ground cinnamon

1/2 teaspoon of salt

1/2 teaspoon ground cloves Powdered sugar

DIRECTIONS:

Beat shortening and cocoa until blended. Stir in the molasses, sugar and eggs. Beat in the coffee. In another bowl, whisk together the flour, baking soda, cinnamon, salt and cloves; gradually add to the molasses mixture.

The dough will be very soft. Divide the dough in half. Shape each into a disc; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.

Preheat the oven to 350 degrees. On a well-floured surface, roll out each portion of dough to 1/4 inch thick. Cut with a 3 1/2 inch floured round cookie cutter. Place 2 inches apart on ungreased baking sheets.

Bake until edges are set, 14 to 16 minutes. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

Decorate as you wish with powdered sugar.

For a really quick and easy c

chocolate cookie – thanks to the ready-made brownie mix and frosting – try this:

FROZEN BROWNIE COOKIE

Preparation time: 10 minutes

Cooking time: 10 minutes

Yield: 1 1/2 dozen cookies

INGREDIENTS:

1 15.8 oz double chocolate brownie mix (with syrup pouch)

1/3 cup butter flavored shortening, melted

1 large egg

1 16-ounce can cream cheese frosting

DIRECTIONS:

Heat the oven to 350 degrees. Lightly coat baking sheet with nonstick cooking spray.

Combine brownie mix, packet of chocolate syrup, melted shortening and egg in medium bowl until evenly moistened. Divide into 1 1/2 inch balls or drop by rounded tablespoons onto a prepared baking sheet.

Bake for 10 to 12 minutes or until set. Cool for 2 minutes. Remove from the baking sheet on the cooking grid to cool completely. Glaze or sprinkle and decorate as you wish.

To baste the icing: Place 1/2 cup of frosting in resealable plastic bag. Push into a corner. Cut off the small tip. Pour icing over cookies.

Roman Chocolate Cookies | Food and cooking

Marie F. Welsh — Wed, 03 Mar 2021 08:00:00 +0000

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.

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.

Quadruple Chocolate Cookies – The Washington Post

Marie F. Welsh — Wed, 09 Dec 2020 08:00:00 +0000

These melt-in-your-mouth cookies will nourish the soul of any chocolate lover. The dough is filled with semi-sweet chocolate chips and pieces of milk chocolate, white chocolate and caramelized white chocolate, more precisely the Dulcey de Valrhona. Pastry chef Jonni Scott has a soft spot for Valrhona, but you can substitute your favorite brand for it.

Get Ahead: Cookies should be shaped and refrigerated for 1 hour before baking.

Storage Notes: Baked cookies can be stored in an airtight container at room temperature for up to a week or in the freezer for 1 month.

Servings:

22

Size tested: 22 servings; makes 22 cookies

Ingredients

12 tbsp (170 grams) unsalted European butter, such as Plugra or Kerrygold, at room temperature mild
2/3 cup (135 grams) packed brown sugar
1/4 cup (50 grams) granulated sugar
1 teaspoon of vanilla extract
Barely 1 1/2 cups (175 grams) all-purpose flour
Barely 1/2 cup (40 grams) of Dutch cocoa powder
1/2 teaspoon of baking soda
1/2 teaspoon flaky sea salt, preferably Maldon, and more for dusting
1 1/4 ounces (35 grams) white chocolate, roughly chopped
1 1/4 ounces (35 grams) of milk chocolate, coarsely chopped
1 1/4 ounces (35 grams) of Valrhona Dulcey chocolate (can replace caramel chips or caramel chips; see note)
1 1/4 ounces (35 grams) sweet and sour chocolate chips
1 1/4 ounces (35 grams) crispy white chocolate pearls (optional)

instructions

In the bowl of a stand mixer fitted with the paddle or using a hand mixer and large bowl, beat butter, dark brown sugar and granulated sugar on medium-high speed until light and fluffy consistency, 3 to 5 minutes. Scrape down sides of bowl, add vanilla and beat again over medium-high heat. Scrape the bowl again.

In a medium bowl, combine the flour, cocoa powder, baking soda and 1/2 teaspoon of sea salt. Break up large chunks of cocoa powder as needed.

Add the flour mixture to the butter mixture with the white, milk and Dulcey chocolates, chocolate chips and white chocolate pearls, if applicable. Mix on low speed until the dough comes together. Do not over mix, as this will make the cookies hard. If you’re worried, turn off the blender a bit earlier and finish stirring by hand.

Line 2 large rimmed baking sheets with parchment paper. Using a No. 30 dish or a large table spoon, divide the dough into 2 tbsp portions and roll into smooth balls. Each ball should weigh about 40 grams. Place the balls on one of the baking sheets (you’ll want to divide them when baking) and refrigerate for 1 hour.

When you’re ready to bake, place a rack in the middle of the oven and preheat to 350 degrees.

Divide the dough balls between the baking sheets, spacing them at least 3 to 4 inches apart. Bake, one sheet at a time, for 8 minutes. Don’t panic when they aren’t spread out in the oven. When the cookies are removed from the oven, gently press down with a round, flat object – such as the bottom of a measuring cup – wiping any chocolate between the cookies. Sprinkle flaky sea salt on cookies while still hot.

Let cookies cool completely on baking sheets.

Recipe source

Adapted from Maryland pastry chef Jonni Scott.

Tested by Becky Krystal.

purpose flour – Des Chocolatines

Raspberry and white chocolate muffins [Vegan]

Raspberry and white chocolate muffins [Vegan]

Ingredients

Preperation

These chocolate cookies for adults pair perfectly with a glass of sherry

Recipe: Traditional Nankhatai or Chocolate Muffins? Choose your Diwali dessert

Pumpkin Chocolate Muffins [Vegan] – A green planet

Pumpkin Chocolate Muffins [Vegan]

Ingredients

Preperation

Pumpkin Chocolate Bread Recipe by The Daily Meal Contributors

Incredibly delicious vegan and gluten-free double chocolate cookies

Incredibly delicious vegan and gluten-free double chocolate cookies

Double Chocolate Gluten Free Vegan Biscuits Recipe

Chef’s Notes

Preperation

Margaret Button: Reader’s version of chocolate cookies is worth a try | Arts and culture

CHOCOLATE CUT

INGREDIENTS:

DIRECTIONS:

FROZEN BROWNIE COOKIE

INGREDIENTS:

Roman Chocolate Cookies | Food and cooking

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Roman Chocolate Cookies

Quadruple Chocolate Cookies – The Washington Post

Servings: 11 22 44 66 22

Ingredients

instructions

Recipe source

Servings:

22