Double Chocolate Cookies: Christmas Cookie Recipe Exchange 2022
#holidaycookieexchange2022 @Jeni_Gough #holidaycookies
We're baking more cookies for the holiday and for the freezer so join me as I show you how to bake my Double Chocolate Chip Cookies for the Holiday Cookie Exchange 2022 hosted by @Jeni_Gough over at Jeni's Scratch Made Kitchen.
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How to Make Icebox Cookies
A simple recipe for old-fashioned Icebox Cookies (AKA Refrigerator Cookies). This recipe uses only a few basic ingredients but must be chilled for at least 4 hours before baking.
Full Printable Recipe:
Ingredients
1 cup unsalted butter softened (226g)
1 ½ cups granulated sugar 300g
1 large egg room temperature preferred
1 teaspoon vanilla extract
2 ½ cups all purpose flour 315g
1 teaspoon baking powder
¾ teaspoon salt
Optional add-ins sprinkles, non pareils, chopped nuts, chopped chocolate
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Instructions
00:00 Introduction
Roll sprinkles into some, mini chocolate chips into others, others plain. Nuts?
00:21 Cream together butter sugar egg and vanilla. Scrape down the sides and bottom of the bowl with a spatula to make sure all ingredients are well-combined.
01:08 Dry ingredients whisk together separately then add to the butter mixture with mixer on low-speed.
01:42 If stirring in any add-ins, mix them in here.
02:03 Divide dough into two halves and lightly flour your hands. Form each half into a log about 1 1/2 - 2” in diameter. To roll in sprinkles (as seen in the photos, pour several tablespoons of non pareils into a pie plate and roll the dough through the sprinkles until the outside is completely covered.
02:46 Wrap dough logs in plastic wrap and refrigerate. To prevent the dough from getting a severely flat edge I like to place it on a plush folded hand towel while it chills. Chill dough for at least 4 hours, preferably overnight and up to one week.
03:31 When you are ready to bake, preheat oven to 350F (175C). Remove dough from the refrigerator and slice into ¼” slices.
04:05 Transfer to a parchment-lined baking sheet, spacing cookies at least 2 inches apart.
04:18 Bake on 350F for 10-12 minutes or until edges are just beginning to turn a light golden brown.
Enjoy!
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Chocolate Chunk Cookies Recipe
Awesome recipe for soft, slightly chewy chocolate chunk cookies, with lots of chocolate inside. They are simply melting in your mouth, served alongside a cold cup of milk turn to be one of the best treats ever.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 24-30 cookies
2 1/4 cups (280g) flour
1 tsp baking soda
2 tsp cornstarch
1 tsp salt
3/4 cup (170g) unsalted butter, melted
3/4 cup (135g) brown sugar
1/2 cup (100g) sugar
2 large eggs
2 tsp vanilla extract
1 1/4 cups (180-200g) semisweet chocolate chunks (55-70% cocoa)
extra chocolate chunks for topping, optional
1.Cut the chocolate in chunks and melt the batter to allow it to cool.
2. In a medium-sized bowl, whisk together the flour, baking soda, cornstarch,and salt. Set aside.
3. In a large bowl, mix together the cooled melted butter with both sugars.
4. Then, add eggs one at a time and then add vanilla extract. Beat until just combined.
5. With mixer on low incorporate the flour mixture.
6. Fold in the chocolate chunks. Cover and refrigerate the dough for about a couple of hours or overnight.
7. Meanwhile preheat oven to 325 F (165 C). Line two baking sheets with parchment paper.
8. Using an ice cream scoop, take equal portions of dough and place on the prepared baking sheets, 1 inch apart.
9. Bake for 11-13 minutes until slightly golden on the edges. The cookies will look very soft and underbaked. Let the cookies cool on the baking sheets until the cookies are firm enough to remove, probably another 5-10 minutes. While cookies are still warm add some extra chocolate chunks on top if desired, to get a beautiful look. Cool completely on a wire rack.
10. These cookies can be kept for several days at room temperature and can freeze up to several months.
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Chocolate Icebox Cookies with Dulce de Leche | Global Eats | Better Homes & Gardens
Sandwich creamy dulce de leche betwen two chocolate cookies for a Mexican dessert delight.
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Chocolate Chip Icebox Cookies ~ My Archway Copycat!
Chocolate Chip Icebox Cookies ~ My Archway Copycat!
For the printable recipe, click the link below.
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Double Chocolate Icebox Cookies Recipe - LeGourmetTV
LeGourmetTV Is Now Glen & Friends Cooking!
Similar to French cookies called sablés, these have a slightly sandy texture and rich flavour.
Ingredients
½ cup (125 mL) unsalted butter, softened
⅔ cup (150 mL) granulated sugar
1 tsp (5 mL) vanilla
1 cup (250 mL) all-purpose flour
⅓ cup (75 mL) cocoa powder
½ tsp (2 mL) baking powder
¼ tsp (1 mL) kosher salt
3 oz (85 g) bittersweet chocolate, cut in small chunks
Method:
In bowl, cream butter with sugar; beat in vanilla.
Whisk flour, cocoa powder, baking powder and salt; then stir in butter mixture in 2 additions.
Stir in chocolate to make crumbly dough.
On plastic wrap, form dough into 1½ (4 cm) diameter log; wrap in plastic wrap and chill for 1-2 hours.
Slice log into ½ (1 cm) thick rounds. Place, 1 (2.5 cm) apart on a baking sheet.
Bake, 1 sheet at a time, in 325ºF (160ºC) oven until edges are dry but centre is still a bit moist, about 12 minutes.
Let cool on pan on rack for 5 minutes.
Transfer to rack & let cool completely. (Store in airtight container for up to 1 week or freeze for up to 1 month.)
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