How To make Triple Caress Chocolate Mocha Chocolate Chip
1/4 c Butter
1/4 c Vegetable shortening;
-such as Crisco 4 oz Semisweet chocolate; cutup
2 Eggs
3/4 c Brown sugar
3/4 c White sugar
1 1/2 tb Decaf coffee crystals
1 1/2 tb Boiling water
1 1/2 ts Pure vanilla extract
2 c Unbleached white flour
1/2 ts Baking powder
1/4 ts Salt
1/3 c Unsweetened cocoa (not
-"dutched") 8 oz Best quality semisweet
-chocolate chips; such -as Ghiradelli 6 to 8 oz pecans or walnuts;
-chop, toast, opt Pam or other nonstick spray Preheat oven to 350~. Combine butter, vegetable shortening and semisweet chocolate in a small saucepan. Heat over low medium until all ingredients are uniformly melted, stirring occasionally. Remove from heat, stir again to smooth, and let cool to room temperature. Meanwhile, whip together at medium high speed for 5 minutes the eggs, brown sugar, and white sugar. As eggs and sugar beat, make coffee concentrate by placing decaf in a small bowl and pouring boiling water over it, stirring to dissolve crystals. Stir in vanilla. After eggs and sugar have been beaten, add the decaf vanilla mixture, and the reserved melted chocolate mixture. Beat another 2 minutes. Combine the dry ingredients: flour, baking powder, salt, and unsweetened cocoa. These ingredients need not be sifted, but they should be stirred or whisked together well. Remove chocolate mixture from mixer stand and stir flour cocoa mixture into it by hand. Lastly, stir in chips and optional nuts. Spray two double insulated style cookie sheets with Pam. To make ordinary sized cookies (about 3" in diameter), drop batter by rounded teaspoons, about 2" apart, onto prepared cookie sheets. To make the very large cookies about 6 to 8" in diameter such as we serve at Dairy Hollow House, scoop batter with a 2 1/2" ice cream scoop, 3/8 of a cup capacity. You can get 2 to 3 of the large cookies on a sheet. (There is no need to "splat" the cookies out with your hand; they will spread while baking.) Bake small cookies in preheated oven for about 10 minutes; large will take about 20. Let the cookies cool on sheeets 1 minute before transferring to Jour, Crescent Dragonwagon, TVFN. MM Waldine Van Geffen vghc42a@prodigy.com. -----
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Cook with Me! | Cookies - Part 1 | Browned Butter & Sea Salt Chocolate Chip + 2 More Recipes!
Thanks for joining Guys! Today we are making 3 recipes from my new 100 Cookies Cookbook by Sarah Kieffer:
1. Standard Chocolate Chip
2. Browned Butter & Sea Salt Chocolate Chip
3. White Chocolate, Apricot, & Rosemary
#EmilySkoglund
#CookingIsMyLoveLanguage
This is Part 1 of this series, and all these cookies are being individually wrapped and sent with my sister to her college sorority for them all to enjoy while they are preparing for their Finals week.
Haul showcasing Baking Ingredients:
RECIPES!!!
*****1. Standard Chocolate Chip*****
INGREDIENTS
*1 & 1/2 Sticks Room Temp Unsalted Butter
*3/4 cup brown sugar
*3/4 cup granulated sugar
*2 Large eggs
*1 & 1/2 tsp Vanilla
*2 & 1/2 cups All Purpose Flour
* 1 tsp Baking Soda
*3/4 tsp salt
*1 to 1&1/2 cups bittersweet chocolate chips
DIRECTIONS
Cream butter in stand mixer for 1 min on medium speed. Add in brown and granulated sugar--mix for another minute. Add in both eggs and the vanilla and mix. Add in Flour mixture (Flour, Baking soda, and salt) and mix on low. Finally add in chocolate chips and stir.
Place 2 TBSP portions on baking sheet lined with parchment paper.
Bake at 350 degrees for 10-11 minutes
*****2. Browned Butter & Sea Salt Chocolate Chip*****
INGREDIENTS
*1&1/2 sticks room temp, unsalted butter
*3/4 cup brown sugar
*3/4 cup granulated sugar
*1 TBSP Vanilla
*3/4 tsp salt
*1 Large egg + 1 Yolk
*2 cups Flour
*1 tsp Baking Powder
*1/2 tsp Baking Soda
*1-1&1/2 cups bittersweet chocolate chips
DIRECTIONS
Brown 1 stick of butter on the stove. While browning, cut up the remaining 1/2 stick into 4 pieces and place in a mixing bowl. Once butter is browned, pour over 4 pieces in the bowl and stir to combine. Add in the brown and granulated sugar, vanilla, salt, and egg + yolk--whisk together for a minute. Let sit 2-3 minutes and then whisk again for 1 minute. Add in the flour mixture (Flour, baking powder, baking soda) and fold in with spatula. Then add in the chocolate chips and stir to combine.
Place 2 TBSP portions on parchment paper covered sheet pan.
Bake at 350 degrees for 10-11 minutes - then top with sprinkle of sea salt once they are out and cooled for a few minutes.
******3. White Chocolate, Apricot, and Rosemary******
INGREDIENTS
*1 tsp fresh rosemary, finely chopped
*1/2 cup dried apricots, finely chopped
*1&1/2 stick unsalted butter, room temp
*3/4 cup brown sugar
*1/3 cup granulated sugar
*1 large egg
*2 tsp vanilla
*1/2 tsp salt
*3/4 tsp Baking soda
*1 cup Flour
*2 & 1/2 cups rolled oats
*1/2 - 3/4 cups White Chocolate Chips
DIRECTIONS
Mix butter in stand mixer for 1 minute at medium speed. Add in brown and granulated sugar along with Rosemary--mix to incorporate. Then add in egg, vanilla, salt, baking soda, and flour--mix to incorporate. Then add in rolled oats, dried apricots, and white chocolate--stir until combined.
Place 2 TBSP portions on parchment paper lined baking sheet.
Bake at 350 degrees for 12-13 minutes.
ENJOY!!
NOTE: My videos are for entertainment purposes only. Any information related to food, food safety, cooking, recipes, etc. are my own opinions. My opinions and the views expressed in my videos do not represent the views of my employer.