911 CHOCOLATE EMERGENCY COOKIES
This recipe comes from SparkPeople.com and according to them......"These cookies taste like the corner of the brownie pan, but in controlled portions!" I don't follow the Spark diet plan but the corners of the brownie pan are my favorite and these just sound to good to pass them by and not share.
Provided by dojemi
Categories Dessert
Time 24m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Melt chocolates and 1/2 stick butter (in microwave). Cool briefly.
- Sift flour, cocoa, baking powder and salt. Set aside.
- Beat 1/2 stick butter, brown sugar and granulated sugar until the consistancy of wet sand.
- Add the eggs and vanilla and mix.
- Mix in chocolate mixture, beating only until combined.
- Stir in flour mixture, only until combined.
- Chill for 1 hour.
- Dip out with an ice cream scoop (I use a 4 teaspoon cookie dipper) onto a greased cookie sheet.
- Bake 1 sheet at a time for 9 to 11 minutes in a 350 degree oven. Do not over bake.
- Cool 2 minutes on pan before moving to cooling racks.
Nutrition Facts : Calories 79.6, Fat 3.4, SaturatedFat 2, Cholesterol 18.3, Sodium 42.1, Carbohydrate 12.1, Fiber 0.5, Sugar 8.4, Protein 1.1
CHOCOLATE EMERGENCY COOKIES WITH VANILLA ICING
These are for those chocolate emergencies that creep up on you. From the book Sticks & Scones. These are VERY rich.
Provided by CoffeeMom
Categories Dessert
Time 54m
Yield 24-30 cookies
Number Of Ingredients 15
Steps:
- In the top of a double boiler, melt the chips, chopped up chocolate and 4 tbsp butter. When melted, set aside to cool.
- Sift together flour, cocoa, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the remaining 4 tbsp of butter in with both sugars. When mixed, add eggs abd vanilla. Mix in the slightly cooled chocolate mixture, until just combined.
- Stir in flour mixture, mixing only until completely combined.
- Cover bowl with plastic wrap and refegerate for.
- 25 minutes.
- Preheat oven to 350ºF Grease the cookie sheets.
- Using a heaping tablespoon measure, scoop out enough for 12 cookies on a sheet.
- Bake one sheet at a time for @ 9 to 11 minutes.Do not overbake, the cookies will firm up when they have cooled.
- Allow cookie to cool for a minute before moving them off the cookie sheet. When cool, frost with Vanilla Icing.
- Vanilla Icing-.
- Beat the butter until creamy.
- Gradually add the cream vanilla, and confectioners sugar and beat well.
- If necessary, add more confectioners sugar. The icing should be fairly stiff, not soupy.
- Spread a thick layer on each cookie.
Nutrition Facts : Calories 241.5, Fat 10, SaturatedFat 6, Cholesterol 46.2, Sodium 126.1, Carbohydrate 38, Fiber 1, Sugar 30.3, Protein 2.3
CHOCOLATE SANDWICH COOKIES WITH VANILLA-CREAM FILLING
Provided by Food Network
Categories dessert
Time 19m
Yield 36 sandwich cookies
Number Of Ingredients 12
Steps:
- Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt and sugar. While pulsing or on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
- Vanilla-Cream Filling: Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners' sugar and vanilla, until blended. Turn the mixer up to high and beat for 2 or 3 minutes more, until fluffy.
- With a pastry bag fitted with a 1/2-inch tip, pipe teaspoon size blobs of filling onto the tops of half the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches.
CHOCOLATE FROSTING
Provided by Giada De Laurentiis
Categories dessert
Time 7m
Yield about 1 pound (enough for 12 cupcakes)
Number Of Ingredients 5
Steps:
- In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.
- Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Add the melted chocolate to the vanilla frosting and stir until smooth.
VANILLA - CHOCOLATE POWDERED SUGAR FROSTING
Fluffy powdered sugar frosting.
Provided by Anonymous
Categories Desserts Frostings and Icings White
Yield 48
Number Of Ingredients 5
Steps:
- Cream sugar, butter and vanilla. Add a small amount of milk (1 to 2 tablespoons). Add cocoa if desired and beat until fluffy. If frosting is too sweet add a little more milk.
Nutrition Facts : Calories 38 calories, Carbohydrate 5.3 g, Cholesterol 5.1 mg, Fat 2 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.2 g, Sodium 13.7 mg, Sugar 5.1 g
ONE MINUTE CHOCOLATE ICING
This is a boiled fudge-like icing
Provided by Sandy
Categories Desserts Frostings and Icings Chocolate
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- In a saucepan, combine sugar, cocoa powder, milk, butter and vanilla. Bring to a rolling boil, stirring constantly, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until mixture cools and thickens to spreading consistency. Spread onto completely cooled cake.
Nutrition Facts : Calories 110.2 calories, Carbohydrate 18.9 g, Cholesterol 10.6 mg, Fat 4.4 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 2.8 g, Sodium 30.1 mg, Sugar 17 g
FROSTED CHOCOLATE COOKIES
Super-size double-chocolate cookies offer super chocolate satisfaction.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 30
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease cookie sheets with shortening or cooking spray. In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 oz melted chocolate with electric mixer on medium speed until well blended. Stir in flour, baking soda and salt until dough forms. Stir in nuts.
- Onto greased cookie sheets, drop dough by level 1/4 cupfuls or #16 cookie/ice cream scoop about 2 inches apart. Flatten slightly with fork.
- Bake 13 to 15 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In 2-quart saucepan, melt 2 oz chocolate and 2 tablespoons butter over low heat, stirring frequently. Remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, stir in additional water. If frosting is too thin, stir in additional powdered sugar.) Spread frosting on cooled cookies. If desired, draw tines of fork through frosting to make wavy lines. Decorate with candy sprinkles.
Nutrition Facts : Calories 290, Carbohydrate 37 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 160 mg, Sugar 24 g, TransFat 0 g
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