WARM & MELTY CHOCOLATE-TRUFFLE COOKIES
Makes Around 2 Dozen Cookies
Ingredients:
1/2 cup all purpose flour
1/2 cup sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/2 tsp baking powder
1/4 tsp salt
2 Tbsp unsalted butter, room temp. and cut in pieces
1/3 cup (about 3 oz) chopped dark chocolate
1 large egg
1 Tbsp vanilla extract
1 cup powdered sugar
Preparation:
- Preheat oven to 375° and spray 2 baking pans with a non-stick cooking spray or oil.
- Combine the flour, sugar, cocoa powder, baking powder and the salt together. With your hands or a fork, rub butter into dry ingredients until mixture resembles breadcrumbs. Stir in chocolate.
- Whisk together egg and vanilla. Add egg mixture to chocolate mixture; stir with a fork until mixture is slightly moistened. Form dough into a ball; wrap in plastic; refrigerate 30 minutes.
- Shape dough into tablespoon size balls. Roll each in powdered sugar and coat the balls. Place on prepared pans 2″ apart.
- Bake until just set but still slightly undercooked, about 10 minutes.
- Let cool on sheets 5 minutes and transfer to wire racks to cool completely.
- The cookies are best served warm.
SPICY & SOFT MOLASSES COOKIES
Makes Around 2 Dozen Cookies
Ingredients:
2 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoons ground cardamom
1/2 teaspoons kosher salt
1 large egg
1/2 cup (1 stick) unsalted butter, melted
1/3 cup granulated sugar
1/3 cup dark molasses
1/4 cup dark brown sugar sugar for rolling
Preparation:
- Preheat oven to 375° and spray with a non-stick cooking spray or oil.
- Combine flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl.
- Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl.
- Mix in dry ingredients and combine.
- Scoop out dough by the tablespoonful and roll into balls and if the dough feels sticky go ahead and chill for20 minutes.
- Place the sugar in a shallow bowl.
- Roll the balls of dough in sugar and place on greased baking sheets. Spacing 2″ apart.
- Bake cookies and try to turn the pans half way through cooking time.
- The cookies should are ready when they look puffed, cracked, and just set around edges. If the cookies are over baked they will not be chewy.
- Bake about 8–10 minutes and transfer to wire racks and let cool.
DANISH SALTED-BUTTER COOKIES
Makes Around 2 Dozen Cookies
Ingredients:
1 cup (2 sticks) chilled salted butter, cut into pieces
3/4 cup granulated sugar
1 tsp vanilla extract
2 large eggs
2 cups all-purpose flour, plus more
1 cup sugar (sanding or turbinado)
3″-diameter and a 1 1/2″-diameter fluted cookie cutter
Preparation:
- Combine butter, granulated sugar and vanilla extract in a large bowl. Using an electric mixer on high speed and beat until very light and fluffy, about 5 minutes.
- Beat in 1 of the eggs and reduce the mixing speed to low. Gradually mix in 2 cups of the flour. Form dough into a disk and wrap in plastic. Chill until for about 2 hours and it should be firm.
- Preheat to 350°F. Let disk of dough sit at room temperature until softened. Roll out dough on a lightly floured work space, until about 3/8″ thick.
- Punch out rounds with large cutter and continue to punch out centers with smaller cutter. Transfer to a parchment lined baking sheet. Make sure that the cookies are spaced 1 1/2″ apart. Pat scraps and chill again until needed.
- Beat remaining egg in a small bowl with 1 tsp. water; brush cookies with egg wash; sprinkle with sugar. Chill for 15 minutes.
- Bake, rotating baking sheets halfway through, until edges are golden brown, 10–15 minutes. Transfer to wire racks; let cool.
- Repeat with chilled scraps and remaining egg wash and sugar.
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