CHOCOLATE CHIP COOKIE BABY CAKES
Bake these nutty baby cakes topped with chocolate chip mixture - a perfect dessert made using Betty Crocker® cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray. In medium bowl, mix chocolate chips, pecans, brown sugar, vanilla, salt and 1 of the eggs until blended. Cover and refrigerate.
- In large bowl, stir cookie mix, butter and remaining egg until soft dough forms. Shape dough into 36 (1-inch) balls; place in muffin cups. Bake 8 minutes or until edges are set.
- Spoon chilled chocolate chip mixture evenly over baby cakes. Bake 8 minutes longer. Cool 5 minutes; remove from pans to cooling racks. Cool completely. Sprinkle with powdered sugar.
Nutrition Facts : Calories 139, Carbohydrate 18 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 75 mg
PERFECT CHOCOLATE CHIP COOKIES
What makes these cookies truly "perfect" isn't anything radical; it's simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don't think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you'll get a nice plump, domed cookie instead of a sad flat one. Don't go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don't have Maldon salt, another flaky salt or even kosher salt will do.
Provided by Charlotte Druckman
Categories snack, cookies and bars, dessert
Time 12h30m
Yield 14 cookies
Number Of Ingredients 9
Steps:
- Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
- Add the egg and beat over medium speed until evenly combined.
- In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
- Add the chopped chocolate and fold into the dough until evenly distributed.
- Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
- The next day, heat the oven to 350 degrees.
- Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
- Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)
CHOCOLATE CHIP COOKIES/COOKIE SANDWICHES
Provided by Erin McKenna
Categories Cookies Chocolate Dessert Bake Vegetarian Wheat/Gluten-Free Birthday Vegan Party Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 36 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven the 325°F. Line 2 baking sheets with parchment paper.
- In a medium bowl, mix together the oil, applesauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed through the dough.
- Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand to help them spread. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.
- Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering. Store the cookies in an airtight container at room temperature for up to 3 days.
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