BITTERSWEET CHOCOLATE CHIP COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield about 20 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line 2 to 3 baking sheets with parchment paper or re-usable baking sheets (silpats).
- Whisk the flour, salt, and baking soda together in a medium bowl, and set aside.
- In a large bowl, cream the butter and sugars with a hand held electric mixer, until light and fluffy. Beat in the egg and then the vanilla. Gradually add the dry ingredients to the creamed mixture. Stir in the chopped chocolate.
- To form the cookies, scoop heaping tablespoons of the dough and roll by hand into balls. Place the balls about 2 inches apart on the baking sheets. Flatten the dough slightly with your fingertips. Bake until light brown, about 12 to 15 minutes. (If baking 2 sheets at a time, rotate the pans halfway through baking.) Transfer cookies to a rack to cool. Lightly dust the cookies with confectioners' sugar, if desired.
CHOCOLATE BLACKOUT COOKIES
We love the look of the homemade extra-long sprinkles on these whoopie-pie-type cookies, but they take a steady hand and a wealth of patience to shape. Use any store-bought sprinkle in their place.
Provided by Anna Posey
Categories Bon Appétit Cookies Christmas Chocolate Bake Dessert
Yield Makes about 24 cookies
Number Of Ingredients 23
Steps:
- Sprinkles:
- Whisk egg white in a medium bowl just to loosen. Add powdered sugar and 1/2 tsp. water and whisk until smooth. Mixture should be smooth, satiny, and very thick. If mixture is too thick or gloppy, whisk in another 1/2 tsp. water. Transfer to a disposable pastry bag and snip off end of bag (or use a resealable plastic bag and cut off 1 corner) to make a very small opening.
- Pipe icing in very thin, very straight lines across a parchment-lined baking sheet, spacing close together (if icing does not squeeze out of bag easily, snip a slightly larger opening). Keep piping until you've covered the entire sheet of parchment (discard leftover icing or save for another use). Let sit at room temperature until hardened, at least 8 hours and up to 1 day (to speed up drying, you can also bake sprinkles in a 150°F oven for 2-2 1/2 hours). Lift ends of parchment to break sprinkles into various lengths, then gently roll your fingers over top to loosen from parchment paper.
- Cookies:
- Preheat oven to 350°F. Heat chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (do not let water touch bottom of bowl), stirring until melted and mixture is smooth. Let cool.
- Meanwhile, sift flour, cocoa, baking powder, espresso powder, and baking soda in a medium bowl. Using an electric mixer on medium-high speed, beat eggs, brown sugar, vanilla, and salt in a large bowl until thick and light, about 3 minutes. Reduce speed to low and add chocolate mixture; mix just to combine. Turn off mixer. Add dry ingredients and pulse mixer on low until no dry spots remain. If dough is very soft, cover and chill until firm enough to scoop, 10-15 minutes.
- Using a 1 1/2 oz. scoop (or a scant 1/4 cup), portion out dough and roll into balls between your palms (if dough becomes very sticky while rolling, chill for a few minutes). Place balls on 2 parchment-lined baking sheets, spacing at least 2" apart; flatten slightly. Bake cookies, rotating baking sheets once, until centers are puffed and edges are just firm,13-18 minutes. Let cookies cool 20 minutes on baking sheets, then peel away parchment and transfer to a wire rack. Let cool completely.
- Icing and assembly:
- Heat chocolate, cream, corn syrup, and salt in a heatproof bowl set over a saucepan of barely simmering water (do not let water touch bottom of bowl), stirring until chocolate is melted and mixture is smooth. Let cool.
- Whisk powdered sugar and vanilla into chocolate mixture, then add butter 1 piece at a time, whisking to incorporate fully after each addition. Whisk until icing looks smooth and glossy.
- Using an offset spatula, spread about 1 Tbsp. icing over each cookie and top with sprinkles.
- Do Ahead
- Sprinkles can be made 2 days ahead. Store airtight at room temperature. Cookies can be baked 1 day ahead. Store tightly wrapped at room temperature.
BITTERSWEET CHOCOLATE BLACKOUT COOKIES
Make and share this Bittersweet Chocolate Blackout Cookies recipe from Food.com.
Provided by Recipe Junkie
Categories Dessert
Time 22m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Adjust oven rack to middle position and preheat oven to 350 degrees.
- Spray baking sheets with nonstick cooking spray.
- In large bowl of electric mixer, combine espresso powder and water, stirring to dissolve.
- To same bowl add half of cake mix along with butter and egg.
- Mix on medium high speed 1 to 2 minutes or until smooth.
- Stir in remaining cake mix and chocolate chunks.
- Drop by teaspoonfuls, 2" apart on prepared baking sheets.
- Bake 9-12 minutes or until edges are set at center when lightly touched.
- Cool one minute on sheets.
- Transfer to cooling racks using thin, flexible spatula.
Nutrition Facts : Calories 677.8, Fat 32.9, SaturatedFat 11.9, Cholesterol 77, Sodium 1189.2, Carbohydrate 95.3, Fiber 3.1, Sugar 49.7, Protein 9.5
DOUBLE CHOCOLATE RYE COOKIES
Steps:
- Preheat the oven to 350°F and position a rack in the center of the oven. Place the walnuts on a baking sheet and toast for 8 to 10 minutes, until they start to smell fragrant and are lightly golden brown when you break one in half. Remove them from the oven and let cool. Roughly chop them and set aside.
- Chop 5 ounces of the bittersweet chocolate and 4 ounces of the unsweetened chocolate into large chunks and place them with the butter in a metal or heatproof glass bowl. Set the bowl over a pot of simmering water and heat, stirring occasionally, until completely smooth. Remove from the heat, whisk in the vanilla, and let cool for about 20 minutes so it's not piping hot.
- In a stand mixer fitted with a whisk attachment, whisk together the sugar and eggs for about 5 minutes on medium-high speed, until light and thick and pale yellow. With the mixer on low, slowly add the chocolate-butter mixture and whisk for about 15 seconds. It will not be completely mixed at this point but that's okay, because you will finish combining all the ingredients by hand.
- Chop the remaining 4 ounces bittersweet chocolate into 1-inch chunks and shave the remaining 2 ounces unsweetened chocolate into fine shavings. In a medium bowl, stir together the rye flour, the chopped bittersweet chocolate, shaved unsweetened chocolate, baking powder, salt, and toasted walnuts. Remove the bowl from the mixer, add the rye flour mixture, and fold it in by hand until the dough is completely homogeneous.
- For best results, scrape the dough into an airtight container and let it rest in the refrigerator for at least 3 to 4 hours or up to overnight before baking. (The unbaked dough can be stored in the refrigerator for up to 1 week.)
- Preheat the oven to 350°F and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- Drop the dough in ¼-cup scoops onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, rotating the baking sheet midway through the baking time, until the cookies are just starting to crack on the edges and the centers are soft but not liquidy when you press them.
- Remove the cookies from the oven and let them cool on the baking sheet on a wire rack for 5 to 10 minutes, then transfer them to the rack and let cool completely.
- The cookies can be stored in an airtight container at room temperature for up to 3 days.
SHANA'S BLACKOUT COOKIES
This prize-winning recipe was just published in the Chicago Tribune, and was submitted by our friend, Shana Schuman. I haven't tried them yet, but Shana is a great cook in general and I am sure they are delicious. I record them here so that I don't lose the recipe!! Cooking time includes 3 hours of dough-chilling time.
Provided by Sarah Chana
Categories Dessert
Time 3h50m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Melt the chocolate in the top of a double boiler set over simmering water;
- set aside to cool slightly.
- Combine eggs, sugar, oil and extracts in a large bowl; whisk to combine. Stir in the chocolate; set aside.
- Whisk together the flour, baking powder and salt in a large bowl.
- Add chocolate mixture to flour mixture, stirring until well combined. Cover;
- refrigerate at least 3 hours.
- Heat oven to 350 degrees.
- Spread confectioners' sugar on a plate; set aside.
- Scoop walnut-size balls of dough; roll each in the sugar. Place on a greased or
- parchment-lined cookie sheet 2 inches apart.
- Bake until edges are firm, about 10
- minutes per batch.
- Remove cookies to a wire rack; cool.
- Note: Chocolate extract is available at shops such as The Spice House and Fox &
- Obel in Chicago.
Nutrition Facts : Calories 1194.5, Fat 47.7, SaturatedFat 14.3, Cholesterol 211.5, Sodium 505.4, Carbohydrate 187.1, Fiber 6.4, Sugar 130.4, Protein 16.4
More about "bittersweet chocolate blackout cookies recipes"
CHOCOLATE BLACKOUT COOKIES RECIPE | BON APPéTIT
From bonappetit.com
Servings 24Estimated Reading Time 3 minsAuthor Anna Posey
- Whisk egg white in a medium bowl just to loosen. Add powdered sugar and ½ tsp. water and whisk until smooth. Mixture should be smooth, satiny, and very thick. If mixture is too thick or gloppy, whisk in another ½ tsp. water. Transfer to a disposable pastry bag and snip off end of bag (or use a resealable plastic bag and cut off 1 corner) to make a very small opening.
- Pipe icing in very thin, very straight lines across a parchment-lined baking sheet, spacing close together (if icing does not squeeze out of bag easily, snip a slightly larger opening). Keep piping until you’ve covered the entire sheet of parchment (discard leftover icing or save for another use). Let sit at room temperature until hardened, at least 8 hours and up to 1 day (to speed up drying, you can also bake sprinkles in a 150° oven for 2–2 ½ hours). Lift ends of parchment to break sprinkles into various lengths, then gently roll your fingers over top to loosen from parchment paper.
- Preheat oven to 350°. Heat chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (do not let water touch bottom of bowl), stirring until melted and mixture is smooth. Let cool.
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- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
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- Preheat the oven to 250 degrees. Place the chopped white chocolate on a parchment-lined baking sheet. Place the chocolate in the oven and heat in 5 minute intervals, using an offset spatula to mix and re-spread the chocolate between each interval. The chocolate will go from white and smooth, to caramelly and grainy, to caramelly and smooth. After about 45 minutes, the chocolate will be caramelized and totally smooth. Remove from the oven and place in the refrigerator to chill. Once chilled and set, chop into pieces and set aside. For more step-by-step photos, check out this post, which I used a reference for caramelizing my chocolate!
- In a medium bowl, combine the flour, cocoa powder, baking soda and Kosher salt. Whisk to combine well and set aside.
- Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. If you do not have a stand mixer, you can also use a hand mixer. Cream the butter and sugars until light and fluffy, about 2-3 minutes. Add in the eggs and vanilla and mix to combine. Add in the dry ingredients and mix to combine, taking care not to overmix the cookie dough. Fold in the caramelized white chocolate chunks and the bittersweet chocolate chunks. Remove the cookie dough from the bowl, wrap it in plastic, and transfer to the refrigerator for at least 30 minutes, or up to 24 hours – this helps in getting a nice, chewy cookie!
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