How to Make Halloween Chocolate Chip Cookies (By Christine McConnell) 공포의 눈알 초콜릿칩 쿠키 만들기
I became a huge fan of Christine McConnell since I watched her Netflix tv show last year. So I decided to create one of baking ideas for Halloween this year! ????
I was a bit tired to film this creepy eye ball cookie video after a long day of work, but it turned out to be so much fun!???? I hope you like it!
I'm planning to make more Halloween baking videos so I'll be back with another Halloween video soon????
And also, I have lots of updates on my life and the event for celebrating 50k on my channel.
I'll be back very soon with a new video! ????
Modelling chocolate recipe for eye balls
White chocolate 50g
Corn syrup 18g
Food coloring for pupils
Milk chocolate or Orelys chocolate for eye lids
(Christine McConnell uses royal icing for eye lids but I was too lazy to make royal icing so I used chocolate instead)
Chocolate chip cookies
Unsalted butter 170g
Brown sugar 130g
White sugar 45g
1 Egg (50g)
All purpose flour 250g
Baking soda 1 tsp (6g)
1/4 tsp of salt (1.5g)
Chocolate chips 60g for mixture
12 chocolate chips for the surface of 1 cookie
Bake at 350F for 10-12min
I have other Halloween dessert videos!
Black cat cookies
Mummy Oreo pops
Brain mini cupcakes
Halloween chocolate cupcakes
Ghost meringue cookies
Tombstone Cookies
Raspberry Brain Mousse
Ghost Pound Cake Recipe
안녕하세요, 여러분! 잘 지내고 계셨나요? 저는 할로윈 베이킹 영상으로 돌아왔어요! 저는 크리스틴 매코널과 이상한 과자의 집이라는 넷플릭스쇼의 엄청난 팬이랍니다???? 그래서 올해 할로윈 디저트는 크리스틴 매코널의 눈알 초콜릿칩 쿠키를 만들어보았어요!
일을 마치고 피곤한 몸으로 촬영을 시작했는데, 하다보니 푹 빠져들어 (너무 재밌어서) 새벽 3시까지 촬영을 했지 뭐에요???? 할로윈 영상을 좀 더 만들까 하는데, 계획대로 꼭 되었으면 하네요????
그리고 여러분께 알려드릴 소식이 너무나도 많아서 (개인적인 삶과 5만 구독자 이벤트들) 다음 영상은 베이킹 영상이 아닌 뉴스(?) 영상이 될 것 같아요.
기대해주세용 ????
초콜릿 눈알 레시피
화이트 초콜릿 50g
물엿 18g
(눈동자는 브라운 식용색소를 사용했고, 눈꺼풀은 오렐리스라는 초콜릿을 사용했어요.
크리스틴 매코널은 로열 아이싱을 만들어서 눈꺼풀을 만들어줬지만, 저는 귀찮(ㅋㅋ)아서 그냥 옅은 브라운에 가까운 오렐리스라는 초콜릿을 썼어요. 둘다 없으신 분들은 그냥 밀크 초콜릿을 써도 괜찮을 것 같아요!)
쿠키 레시피
무염버터 170g
황설탕130g
흰설탕 45g
계란 1개 (50g)
중력분 250g
베이킹 소다 1 티스푼(6g)
소금 1/4 티스푼 (1.5g)
초콜릿칩 60g (반죽에 넣은 것)
그리고 12개 정도의 초콜릿 칩을 반죽 위에 꽂아줬어요!
180도에서 10-12분간 구워주세요.
제가 지금까지 만든 할로윈 영상들이에요!
검은고양이 쿠키
미라 오레오
뇌 미니 컵케이크
할로윈 초콜릿 컵케이크
유령 머랭 쿠키
무덤 쿠키
뇌로 만든 무스
유령 파운드 케이크 Recipe
Subscribe my channel! 구독부탁드려용????♀️
Email 이메일????
sundaybakingchannel@gmail.com
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Witches' Fingers!! (Halloween Cookies)
Gruesome yet delicious Halloween treats!! A classic almond flavored shortbread with whole almonds serving as the nails and cherry 'chocolate' acting as blood. Kids will surely get a kick out of these! Maybe not younger ones...
What you'll need:
2-1/4 cups all-purpose flour
1/2 cup vegetable shortening
1/2 cup butter or margarine
3/4 cups powdered sugar
1/8 tsp salt
1 egg
1/4 tsp almond extract
green food coloring
2 oz whole almonds
1/4 cup chocolate chips
3/4 cup cherry flavored chips
In a food processor or in a large bowl working by hand, cut in vegetable shortening and butter or margarine into the flour. Add powdered sugar and salt. In a separate bowl, combine egg, almond extract and green food coloring. Use 7-8 drops for light green or 12-15 drops for a darker green. Add egg mixture to flour/fat/sugar mixture. Mix to incorporate ingredients. Do not over mix or over work the dough. Cover and refrigerate 20-30 minutes.
To form the fingers: Roll a log approximately the width of a finger, about 2-3 long. Place on an ungreased cookie sheet and lightly pinch the center to form two indents as shown. Place a whole almond on the tip and press firmly into the dough. Using a toothpick, create wrinkles in the knuckle joints. Refrigerate pan with unbaked cookies for another 10-15 minutes until dough is chilled. This prevents the cookies from spreading too much. Bake in a preheated 350* oven for 10-11 minutes or until barely light brown on the bottoms. Place on a surface to cool.
When cool, cut off about 1/2 of the end of the cookies opposite the almonds. Melt the chocolate chips in a baggie in hot water. Snip off a corner of the bag and use to pipe chocolate around the almonds to secure them. In another baggie, melt cherry chips. Snip the corner off and decorate the cut ends to make them look bloody. Let cool and enjoy!
Makes approx. 36 finger cookies.
Marshmallow ghosts - Halloween recipe
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Halloween is nearly upon us and Sonia is going to prepare some terrifying marshmallow ghosts, a Halloween treat, worthy of the Addams family...
Find this and many more recipes with pictures on the Giallozafferano App (in English)
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COCOA SHORTCRUST PASTRY RECIPE
Sift the flour with the cocoa powder and the powdered sugar over a stand mixer; separate the egg whites from the egg yolks and keep the latter aside. Make a hole in the sifted powders and add the diced cold butter. Mix with the paddle attachment until you have a crumbly mixture; add the egg yolks and run for a few more seconds. Transfer the dough to a floured pastry board and form it into a flattened ball; cover with cling film and let it rest in the fridge for at least 1 hour.
MARSHMALLOW GHOSTS
For Halloween we'll be preparing some terrifying marshmallow ghosts. Let's see what ingredients we'll need:
For the cocoa shortcrust pastry
• 1 1/5 cups (150 g) of flour
• 2/3 stick (75 g) of butter / 2 egg yolks
• 1/3 cup (65 g) of sugar
• 2 ¾ tbsp (15 g) of unsweetened cocoa powder
For the marshmallow
• just over ¼ cup (70 ml) of water + 2 tbsp
• 2 ¼ cups (250 g) of white sugar
• 1 vanilla pod / 4 egg whites
• ¼ oz (8 g) of gelatine
• 1 pinch of salt
For decorating
• ½ oz (15 g) of dark chocolate
• 3 tbsp of fine white sugar
Let's see how to make a Halloween treat, worthy of the Addams family... what's up guys? Something wrong? Got a stain? Everything okay? Let's start with the preparation!
Make the cocoa shortcrust pastry by combining and kneading all the ingredients, if you want to see the recipe, you can find it in the description box just below. Once you have the dough, wrap in cling film and keep in the fridge for half an hour to set, after that roll it out to a thickness of 1/10 inch (3 mm) and, with a cookie cutter, cut out round cookies of 1 ½ inches (4 cm) in diameter. Arrange them on a baking dish, lined with parchment paper, then bake at 350°F for about 12-15 minutes.
Now, let's take the ingredients for the marshmallow... but first I should take the cookies out of the oven... well... allow them to cool.
Put just over ¼ cup of water in a saucepan, then add the sugar; stir to dissolve.... then let it simmer until the syrup reaches 250°F (121°C), therefore you need a candy thermometer. In the meantime, soak the gelatin sheets in plenty of cold water.
While the syrup is simmering, drain the gelatin sheets and melt them in 2 tablespoons of hot-boiling water... the gelatin will melt easily, so keep aside since we'll need it later. Now combine the egg whites, the vanilla seeds and the salt in a stand mixer: beat the egg whites until very stiff peaks form and, when the syrup reaches the right temperature, we'll add it in a thin stream, beating constantly. After that, continue beating until the mixture has completely cooled. Now the syrup is at 250°F, so fold it into the egg whites... then add the gelatin, too... and continue beating until the mixture is cold.
Once the mixture is cold, put it into a pastry bag with a plain round tip and pipe pointed mounds on each cookie to form small ghosts, for the arms... you can do like this. So continue until the ingredients are used up.
Now we just have to add the finishing touch to our ghosts, so, using the melted dark chocolate, make the eyes... a smiling or angry mouth... and sprinkle the fine white sugar all over. After that, put them in a sealed container and keep in the fridge for at least 3-4 hours.
Our terrifying marshmallow ghosts are ready... happy Halloween!
Marshmallow Ghost Cookies
A fun project to do with the kiddos! Top a plain sugar cookie with an oversized marshmallow, then drench in melted white frosting and transform into a ghost with black frosting gel.