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How To make Mrs. F Double Dipped Chocolate Shortbread Cookies
I LOVE CHOCOLATE:
3 Ounce Semisweet chocolate minced
1 1/2 Sticks unsalted butter :
3/4c
softened 1 Teaspoon Vanilla
1 1/2 Cup All purp flour
1/2 Cup Confectioners' sugar
2 Teaspoon Unsweetened cocoa powder
1/8 Teaspoon Salt
DIPPING:
4 Ounce White chocolate minced
1/2 Cup Heavy cream
3 Ounce Semisweet chocolate :
minced
Melt semisweet chocolate over hot, not simmering water in double boiler. Set aside to cool to lukewarm. In lg bowl, cream butter with mixer. Beat in melted chocolate. Beat in vanilla, flour, sugar, cocoa, and salt. Wrap and chill dough 30 mins or until f irm enough to roll into balls. Preheat oven 350 F. Roll dough into 1" balls, then roll each ball into a thick log. Place on ungreased cookie sheet; press dough into a 1/4" thickness with the tines of a fork, keeping cookies oval in shape. Bake 8-10 mins or until just set. Do not overbake. Transfer to wire rack. Dipping Cookies: In sm bowl set over a saucepan of hot water, melt white chocolate with 1/4c cream, stir until smooth. Keep mixture ove rhot water so it will be liquid for dippig. In another sm b owl set over a saucepan of hot wtaer melt semisweet chocolate with the remaining 1/4c cream; stir until smooth. Keep warm. Dip one end of a cookie in the white chocolate and the other end in the dark chocolate; return to cooling ! racks so the chocolate can set. Repeat wtih remaining cookies.
How To make Mrs. F Double Dipped Chocolate Shortbread Cookies's Videos
Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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Lavender Chocolate Chip Cookies | The Floral Apron
Give the classic chocolate chip cookie a delicious floral twist with the addition of culinary-grade lavender. The lavender flavor deepens after one day, so these lavender cookies are perfect when you want to make a dessert in advance.
The recipe for my lavender chocolate chip cookies is up on my website here:
If you make this recipe, please consider leaving the recipe a review on my website! It goes a long way to help my little website grow. ????
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#lavender #chocolatechipcookies #cookierecipe
Orange Chocolate Chip Cookies Recipe
These cookies really do taste like an orange slice dipped in chocolate. This recipe is so easy and so good. It is even worth zesting am orange.
Orange chocolate Chip Cookies
1 cup butter, softened -
2 eggs
1 pinch sea salt
1 1/2 cups raw sugar
1 teaspoon vanilla -
1 1/2 teaspoons orange extract -
1 teaspoon orange zest
2 1/4 cups flour
1 teaspoon baking soda
2 cups chocolate chips
Dark Chocolate Chips -
Raw Sugar -
Silicone Baking Mat -
KitchenAid Mixer -
KitchenAid Clear glass bowl -
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VideoSecu Wall Ceiling Mount Bracket for CCTV CCD Box Body Camera 2-6 inch Adjustable Pan Tilt Bracket 1A2 -
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Sparky's Caramel Pretzel Bars
Here's a quick an easy dessert recipe for you to share this holiday. This one will be great to break up and share with family and friends in a cookie tin! Make it really Sparkle when you shop at Sparkle!
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Режисер монтажу: Ріка Рижикова
Chocolate Caramel Thumbprint Cookies ????
This cookie recipe is the best for these cookies. The cookie dough recipe is superior to others on youtube. So, they are chocolatey, crispy, crunchy and have a nice toasted pecan flavor to them. The caramel is what makes the cookies so good, with all the flavor and texture combinations!
Chocolate Caramel Thumbprint Cookies
1/2 c. butter, room temp
1/2 c. Sugar
2 ounces of semi sweet chocolate, melted
1 egg yolk
2 tsp. Vanilla extract
1 1/4 c. All-purpose flour
1 tsp. Baking soda
1/4 tsp. Salt
1/2 cup finely chopped pecans
16 caramels
2 1/2 T. Whipping cream
2/3 cup semisweet chocolate morsels
2 tsp. Butter or Shortening
1Using a mixer, beat the butter on medium speed, gradually add in the sugar, then the melted butter and egg yolk. Beat until well blended. Stir in the vanilla.
Add in the flour, salt and baking soda. Cover and chill for one hour.
Shape the dough into 1 inch balls and space them about two inches apart on a baking sheet lined with parchment paper. Press your thumb down into the balls, leaving an indentation.
Bake at 375 degrees F for 12-15 minutes until set.
Meanwhile combine the caramels and whipping cream in a double boiler over simmering water. Cook over medium-low and stirring constantly until caramels melt and are smooth.
Remove cookies from the oven and let stand a minute or two and then press the centers again as the centers puff up in the oven. Spoon about 1 tsp. of caramel into the center of each cookie. Remove cookies to a wire rack and let cool.
Place chocolate morsels in a glass measuring cup to melt the semi sweet chocolate morsels with the shortening or butter. Microwave for 30 seconds, take out and stir and place back in microwave for 15-30 more seconds. Then place the semi sweet chocolate in a zip lock baggie and snip the corner and drizzle over the cookies. Makes 2 dozen cookies.