How To make Biscotti Cioccolato
5 ounces (1 cup) whole blanched almonds
1 3/4 cups unsifted unbleached flour
1/2 cup unsweetened cocoa powder (preferably Dutch
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons instant espresso or coffee powder
4 ounces bittersweet or semisweet chocolate
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup granulated sugar
Preheat oven to 350. Toast almonds in shallow pan for 12 minutes. Cool. Reduce heat to 300 degrees. Adjust racks to divide oven in thirds. Line two cookie sheets with foil, shiny side up.
Sift flour,cocoa,baking soda, salt and espresso powder together. With heavy knife shred chocolate finely. Place chocolate in food processor with metal blade. Add 1/2 cup of sifted ingredients and process for 20-30 secs till chocolate is fine.
In large bowl of elec. mixer beat eggs and extracts just to mix. On low speed add chocolate mixture, remaining sifted ingredients, and sugar. Beat to mix. Will be very stiff. Stir in almonds.
Turn dough onto floured surface. Form mound. Cut in half. Flour each half and form into sausage shape 12" long. Place sausage shape on baking sheet diagonally.
Bake two sheets at a time for 50 mins., reversing sheets top to bottom and front to back once to ensure even baking.
Remove sheets from oven. Let cool 10 minutes. Transfer baked strips to cutting board.With serrated knife, cut strips on sharp angle into cookies 1/2" wide.
Carefully place cookies, cut side up, on cookie sheets and bake again at 300 for 40 minutes, turning them upside down after 15 or 20 minutes, until cookies are completely dry and crisp.
Turn off heat, open oven door and let them cool in oven. Store in airtight cannisters.
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3-Ingredient Nutella Cookies! Recipe tutorial #Shorts
How to make simple Nutella Cookies!
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Nutella Chocolate Chip Cookies Recipe
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This Nutella Chocolate Chip Cookie Recipe is easy to make and incredibly delicious????
The chocolate chip cookie that makes you happy with one bite and is a good gift for your friends and family!
➤ Ingredients
- 170g (1+1/3 cup) all-purpose flour
- 110g (1/2 cup) unsalted butter(softened at room temperature)
- 50g (1/4 cup) granulated sugar
- 50g (1/4 cup) brown sugar
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 tbsp corn starch
- 1 egg
- 100g (1/2 cup) chocolate chips
- a pinch of salt
- 10 1/2 tbsp Nutella
➤ Tips
1. Use the oven after preheating it
2. Let the butter come to room temperature before use to soften it
3. Cookies can be stored in a dry container at room temperature for up to a week
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-How to make Nutella Chocolate Chip Cookies
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Soft and Chewy Chocolate Chip Cookies Recipe
These cookies are the best soft and chewy chocolate chip cookies! They are slightly crispy on the edges and soft and chewy on the inside. This recipe is my all-time favorite cookie recipe, and once you try this recipe, it will also be your favorite recipe.
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MEASURING CUPS:
Makes 14 large cookies or 16-18 medium sized
Ingredients:
1/2 cup (100g) Brown sugar, packed
1/4 cup (50g) White sugar
1/2 cup (115g) Unsalted butter, softened
1 large Egg
2 teaspoons Vanilla extract
1½ (190g) All-purpose flour
3/4 teaspoon Baking soda
1/2 teaspoon Salt
1 cup (160g) Chocolate chips or less if you prefer
Directions:
1. In a large bowl, beat softened butter, brown sugar and white sugar. Beat until creamy, about 2 minutes.
2. Add egg, vanilla extract and beat until combined, scrape the bottom and sides as needed.
3. In a separate bowl mix flour, baking soda and salt.
4. Add flour mixture into the butter mixture. 1/2 at the time, mix until combined.
5. Stir in chocolate chips.
6. At this stage if dough is too soft, cover and refrigerate for 20 minutes.
7. Preheat oven to 350°F (175°C). line two baking trays with parchment paper.
8. Scoop the dough onto a prepared baking sheet, leaving at least 3 inches (7.5 cm) of space between the cookies.
9. Refrigerate for 30-40 minutes.
10. Bake for 10-12 minutes, or until slightly golden around the edges.
11. Allow to cool before serving.
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The BEST CHEWY Chocolate Chip Cookies Recipe
The BEST CHEWY Chocolate Chip Cookies Recipe
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INGREDIENTS IN GRAMS:
304 Grams all-purpose flour
2 Grams baking soda
2 Grams salt
170 Grams cup unsalted butter, melted
180 Grams packed brown sugar
106 Grams white sugar
10 Grams vanilla extract
1 whole egg
1 egg yolk
322 Grams cups semisweet chocolate chips
325 F for 15 - 17 Minutes depending on your oven.
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 whole egg
1 egg yolk
2 cups semisweet chocolate chips
325 F for 15 - 17 Minutes
0:00 - Intro
0:58 - Read my PINNED comment for FAQs
1:30 - Ingredients in GRAMS in the description
2:04 - Combine dry ingredients
2:29 - Secret to CHEWY
3:10 - Add Sugar to liquids
3:56 - Mix in dry ingredients
4:38 - Add Chocolate Chips
5:25 - Bake
6:36 - How to store extra dough
7:25 - Let cookies cool
8:18 - EAT!!!
9:38 - How to keep them fresh
10:53 - Outro
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Super Easy Double Chocolate Chip Cookies Recipe
Perfect for chocolate lovers, this Double Chocolate Chip Cookies recipe is soft, chewy, and delightfully fudgy. They’re so irresistibly decadent and full of chocolatey flavor that you will not be able to stop at eating just one. Even better, they come together quickly as they don’t require any chill time.
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Beth's Chocolate Hazelnut Biscotti Recipe | ENTERTAINING WITH BETH
Learn how to make my Chocolate Hazelnut Biscotti Recipe. A great Christmas cookie recipe perfect for gifting!
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BETH'S CHOCOLATE HAZELNUT BISCOTTI RECIPE
Makes 12 Cookies
INGREDIENTS:
1 cup (150g) of hazelnuts
3 oz (84g) of bittersweet chocolate
¾ cup (135g) brown sugar
1 ½ cup (180g) flour
¼ cup (30 g) unsweetened cocoa powder
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) salt
2 eggs
1 tsp (5 ml) vanilla
1 tbsp (15 ml) instant coffee granules mixed with 2 tbsp hot water
METHOD:
Preheat oven to 350F/(176C).
Place hazelnuts on a rimmed lined cookie sheet and bake at 350F/(176C) for 10 mins.
Remove from the oven and pour onto a clean kitchen towel, wrap in towel and “steam” for 10 minutes. This will help to remove the skins. Remove as much skin as you can, and set nuts aside.
Then chop the chocolate into very fine pieces, place in a large bowl, add brown sugar, and mix to combine.
Then in a smaller bowl add the flour, cocoa powder, baking soda, and salt. Whisk to combine.
Add the flour mixture to the sugar and chocolate mixer and mix to combine, add the eggs, vanilla and “mixed coffee”. Beat to combine until a dough forms. Add roasted/skinned hazelnuts.
Sprinkle 1 tbsp (15 ml) of cocoa powder on a cutting board and form dough into a log about 9” (23 cm) x 4” (10 cm) .
Transfer to a parchment lined cookie sheet.
Bake at 300F/)148C) for 35-40 minutes.
Remove and allow to cool. Transfer baked log to a cutting board. Slice on the bias into ½” (13 mm) slices. Place bake on to clean parchment paper (you can flip previous sheet over to the other side for this) And bake slices 7 minutes each side to dry cookies out.
Serve with espresso or a hot cup of cocoa!