How To make Chocolate Dunking Cookies
1/2 c Margarine; (1 stick)
1/2 c Sugar
1/4 c Brown sugar
Dry sugar substitute equal To 1/4 cup sugar 1 ts Vanilla
1/2 c Egg whites
2 c All-purpose flour
1/4 c Cocoa
1/2 c Baking soda
1/4 ts Salt
Cream margarine, sugars and sugar substitute together until light and fluffy. Add vanilla and egg whites, and mix at medium speed until creamy, scraping down the bowl before and after adding vanilla and egg whites. Stir flour, cocoa, baking soda and salt together to blend and add to creamy mixture. Mix at medium speed to blend. Cover and refrigerate to 1 to 24 hours. Return dough to room temperature. Roll out on a lightly floured board to form a 12' square. Cut across dough a 4" intervals to give 3 slices which 4" wide and 12" long. Cut each slice in 12 equal
portion, 1" by 4". Place dough on cookie sheets that have sprayed with pam spray or lined with aluminum foil. Bake at 350 for about 10 minutes, or until cookies are firm. Remove them to a wire rack and cool to room temperature. Variations: Cinnamon Dunkin' Cookies. Omit Cocoa. Add 1/4 c all-purpose flour and 1 1/2 t cimmamon to the flour and other dry ingredients. Lemon Dunkin' Cookies. Omit cocoa. Add 1 t lemon flavoring and grated rind from 1 lemon along with the vanilla, and add 1/4 cup of all-purpose flour to the flour and other dry ingredients. Food exchanges per serving: 1 StrACH/brEAD EXCHANGE + 1 FAT EXCHANGE CAL: 93, FAT: 4g, CHO: 13g, Na: 33mg, PRO: 2g, CHO: 0 Source: Desserts for Diabetics by Mabel Cavaiani, R. D.
How To make Chocolate Dunking Cookies's Videos
BTS of making our Cookies to Dipping in chocolate and packing #chocolatelove #chocolatechipcookies
Easiest Most Butteriest Chocolate Chip Cookies ( great for dunking )
* 2 cups butter cake mix
* 1 cup flour
* 1/2 cup packed brown sugar
* 1 stick softened salted butter
* 2 eggs
* 2 Tablespoons vegetable oil
* 1 teaspoons vanilla
* 1 cup semi sweet chocolate chips
Bake for 12-14 mins on 350
Let set for 5 mins after they come out they will still be baking on the pan.
Easy Technique for Making Dipping Chocolate AND Holding it at the Perfect Temperature!
Using your Ninja Foodi Pressure Cooker & Air Crisper or your Instant Pot is an easy way to melt and hold chocolate for the perfect dipping consistency. I use a combination of chocolate to get the perfect results for all my candies and chocolate filled cookies. The chocolate holds its shine, and sets up hard when left at room temperature. ???????????? CLICK FOR RECIPE & DETAILS ????????????
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Chocolate Dipped Vanilla Bean Biscotti | The Perfect Dipping Cookie
Classic Vanilla Bean Biscotti...Chocolate Dipped Vanilla Bean Biscotti! Biscotti is the perfect cookie to have with coffee. This crunchy cookie is the perfect dipping cookie! Enjoy!
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Vanilla Bean Biscotti (adapted from Sally's Baking Addiction)
Ingredients
2 and 1/4 cups (280g) all-purpose flour (spoon & leveled), plus more for work surface + hands
1 cup (200g) granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup (60g) unsalted butter, cold and cubed
3 large eggs
1 Tablespoon (15ml) canola or vegetable oil
2 teaspoons vanilla bean paste or vanilla extract
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
melted semi sweet chocolate chips for dipping
Instructions
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Whisk the flour, sugar, baking powder, and salt together in a large bowl until combined. Using a pastry cutter or fork, cut in the butter until the mixture is crumbly. Set aside. In a medium bowl, whisk the 3 eggs, oil, and vanilla extract together. Pour into the flour/butter mixture and gently mix together with a wooden spoon or rubber spatula until everything is just barely moistened. It will be very crumbly, see photo above for a visual.
Turn dough out onto a lightly floured surface and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it’s sticking all over your hands, knead 1-2 more Tablespoon(s) of flour into the dough. Divide the dough in two and place each half onto a baking sheet. Shape each half into an 8-9 inch long slab, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
Bake in batches (or together) for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch wide slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. (It’s tricky to set the end slices upright, so just turn them over.) Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges.
Remove from the oven and cool the biscotti for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in chocolate. The biscotti becomes more and more crunchy as it cools. It’s helpful to save the baking sheets for the next step.
The Best Chocolate Cookies You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your biscuit game with his favorite chocolate cookie recipe.
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Dipping Sugar Cookies in Royal Icing Made Easy
Royal Icing printable download:
Learn to dip with fewer bubbles and spill over!
#dippingsugarcookies #royalicing #easysugarcookies #royalicingdip #cookiedecorating #cookiedecoratingvideo #cookietutorial