CHOCOLATE CALIENTE COOKIES
Make and share this Chocolate Caliente Cookies recipe from Food.com.
Provided by Toll Housereg
Categories Dessert
Time 27m
Yield 20 Cookies
Number Of Ingredients 11
Steps:
- MICROWAVE 1 cup chunks in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Chunks may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chunks are melted.
- COMBINE flour, cinnamon, baking powder, salt and cayenne pepper in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Add melted chocolate; stir until blended. Gradually stir in flour mixture. Refrigerate for 2 hours.
- PREHEAT oven to 350º F. Line baking sheets with foil.
- SHAPE dough into 1 1/2-inch balls. Place 3 inches apart on baking sheets.
- BAKE for 12 minutes or until cookies are puffed and centers are set but still soft. Immediately place remaining chunks, about 5 to 6 chunks per cookie, onto tops of cookies. Cool on baking sheets for 2 minutes; remove to wire racks. Allow chunks to soften and spread melted chocolate evenly over tops of cookies.
- TIP: For a richer chocolate flavor, substitute three 4-ounce bars of NESTLÉ® TOLL HOUSE® CHOCOLATIER 53% Cacao Dark or 62% Cacao Bittersweet Baking Chocolate, broken into pieces, for the semi-sweet chocolate chunks.
Nutrition Facts : Calories 123.4, Fat 5.2, SaturatedFat 3.1, Cholesterol 30.8, Sodium 96.7, Carbohydrate 17.8, Fiber 0.4, Sugar 10.4, Protein 1.7
HOME
Steps:
- Microwave 1 cup chunks in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Chunks may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chunks are melted.
- Combine flour, cinnamon, baking powder, salt and cayenne pepper in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Add melted chocolate; stir until blended. Gradually stir in flour mixture. Refrigerate for 2 hours.
- Preheat oven to 350º F. Line baking sheets with foil.
- Shape dough into 1 1/2-inch balls. Place 3 inches apart on baking sheets.
- Bake for 12 minutes or until cookies are puffed and centers are set but still soft. Immediately place remaining 3/4 cup chunks, about 5 to 6 chunks per cookie, onto tops of cookies. Cool on baking sheets for 2 minutes; remove to wire racks. Allow chunks to soften and spread melted chocolate evenly over tops of cookies.
CHOCOLATE CALIENTE
Enjoy this indulgent hot chocolate on cold days. Thick and smooth, it's flavoured with cinnamon, vanilla, orange and lemon peel and topped with whipped cream
Provided by Vuyelo Ndlovu
Categories Drink
Time 18m
Number Of Ingredients 8
Steps:
- Pour the milk into a saucepan with the cinnamon sticks, citrus peels and vanilla. Bring to the boil over a medium heat and boil for 8-10 mins to infuse the milk.
- Strain the milk through a sieve into a jug. Discard the aromatics and leave the infused milk to cool, then pour into a clean pan with the cocoa and cornmeal. Bring to a simmer over a low heat, whisking now and then until thick and smooth. Divide between mugs and top with whipped cream.
Nutrition Facts : Calories 322 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE CALIENTE - SPANISH HOT CHOCOLATE TOO
Rich and delicious, for the strong at heart chocolate lover. Serve with churros or magdelenas. I have also posted a version made with milk chocolate in place of the unsweetened and sugar. Serving size depends on how much chocolate you can handle.
Provided by momaphet
Categories Beverages
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Pour the milk into a medium saucepan and add the cornstarch. Whisk to dissolve the cornstarch. Once the cornstarch is dissolved, heat the milk on medium heat just until it boils, then remove from heat.
- Add the chocolate and sugar immediately and begin stirring until the chocolate is completely melted and sugar is disolved. If the milk cools off too fast, place the pan back on the stove on low heat to melt the chocolate.
- Place the pan back on the stove on medium low heat, stirring slowly, but constantly. (Do not cook the mixture over high heat because it may cause lumping.) Taste the chocolate for sweetness and add more sugar if necessary. The mixture should thicken quickly. As soon as you see it thicken, remove the pan from the heat so the cornstarch will not thin. Ladle immediately into cups and serve piping hot.
- Note: Be sure to use a clean spoon every time you taste the chocolate. Enzymes from your mouth can cause a thickened cornstarch mixture to thin.
Nutrition Facts : Calories 162.6, Fat 10, SaturatedFat 6.1, Cholesterol 8, Sodium 35.3, Carbohydrate 19.1, Fiber 2.4, Sugar 15.4, Protein 4.4
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