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How To make Triple Caress Chocolate Mocha Chocolate Chip Cookies
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 choco
-late chips, su 6 oz Chopped pecans or walnuts,
-preferably toas Pam, or other nonstick lecit -hin based cook Recipe by: CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9336 Preheat oven to 350 degrees. 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 inches in diameter), drop batter by rounded teaspoons, about 2 inches apart, onto prepared cookie sheets. To make the very large cookies about 6 to 8 inches in diameter, such as we serve at Dairy Hollow House, scoop batter with a 2 1/2-inch 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 sheets 1 minute before transferring to rack
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How To make Triple Caress Chocolate Mocha Chocolate Chip Cookies's Videos
Ep 3. Baking KYLIE JENNER'S Halloween Cookie recipe?
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Kylie. Stormi. Halloween cookies. ICONIC. After watching Kylie Jenner and Stormi make some Halloween cookies (mostly likely at 1 am and hungry) saw this and made me more hungry and KNEW that i had to make them and eat them. So after have a interesting time making these cookies let me know what you think about the video and if you tried making the cookies too!
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45 Minutes Chocolate Mocha Cake
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COFFEE CHIFFON CAKE
145 grams All Purpose Flour
1/2 tablespoons Baking Powder
1/2 teaspoon Salt
50 grams Granulated Sugar
4 pieces Eggyolks
57 ml Coconut Oil
132 ml Water
1/2 tsp Vanilla
1 tablespoon Instant Coffee Granules dissolved in a small amount of water
4 pieces (140 grams) Eggwhites
1/2 teaspoon Cream of Tartar
50 grams Granulated Sugar
Instructions:
1. Preheat oven to 350F(at least 10 minutes). Prepare 3 pieces 6 round pans lined with parchment paper. Set aside.
2. Combine All-Purpose Flour, baking powder, salt and 50 grams granulated sugar. Dry mix everything.
3. In another bowl add the eggyolks, water, oil, vanilla and coffee dissolved in a small amount of water.
4. Combine dry mixture and eggyolk mixture. whisk until well combined. Set aside.
5. In a clean bowl add the eggwhites f6. ed with wire whisk attachment and cream of tartar until soft peak. Add the rest of the sugar (grams) a tablespoon at a time. Beat until stiff peak form.
6. Gently fold the egg whites (in three additions) into the eggyolk batter just until blended (being careful not to deflate the batter).
7. Divide cake batter in the three prepared pans.
8. Bake for 20 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Let the cake cool completely before removing from the pan.
CHOCOLATE GANACHE
1/2 cup (125 ml) All Purpose Cream
1 cup (250 grams) Dark Chocolate Button
Instructions
1. Heat the all purpose cream for 1 minute in the microwave.
2. Pour chocolate in the heated cream and mix and cover for a few minutes to help the chocolate melt with the heat of the cream
3. Stir until well blended. If you need to heat the mixture, heat for 10 seconds inside the microwave and stir until smooth.
4. Place inside the refrigerator for a few minutes until spreadable.
5. Whip the ganache until light in color. Set aside.
FROSTING, ASSEMBLY AND DECORATIONS
1/2 cup (120 ml) Heavy Cream, cold
1/2 cup Chocolate Chips for decorations
Instructions:
1. In a clean bowl pour heavy cream fitted with wire whisk attachment and whip until stiff peak.
2. Get at least 1/3 of the whipped cream and a small amount of chocolate and whisk until well combined. This is your Milk Chocolate Frosting.
3. Slide a knife of the side of the cake pans to loosen all the cake and remove
4. Place one layer of the cake on your cake board and get atleast 1/4 of the whipped chocolate ganache and cover the of the first layer.
5. Place the second layer of cake on top of the chocolate and place another layer of whipped chocolate ganache
6. Lastly place the third layer of chocolate cake on top of the frosting
7. Frost the top and side of the cake and smooth the side.
8. With the milk chocolate frosting frost the side the middle of the cake.
9. Frost the top sode and the top of the cake with plain whipped cram. Making three colored ombre, Dark Chocolate at the bottom, Milk Chocolate at the middle of the cake, and whipped cream on top side of the cake and the top of the cake.
10. Decorate with whipped cream rosettes on top of the cake and sprinkle with chocolate chips on top of the rosettes.
Enjoy Baking!!!!
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Melt in your mouth! Very easy without egg without mixer | cheesy cookies
Hello everyone
Melt in your mouth cookies for you today, very easy. No egg and no mixer
Please activate caption in your language ♥️
250g butter
150g sugar can be reduce for less sweet
375g all purpose flour / wheat flour
60g cornflour/cornstarch
150g shredded cheddar cheese
20g chocolate sprinkles
How to Make Double Chocolate Chip Cookies
Maria makes some AMAZING double chocolate chip cookies!
Cooking With Boogz Ep 10: Low Carb Walnut Chocolate Chip Cookies
Thank you in advance for Subscribing to my Channel and liking my videos, I appreciate you! When I started my Keto journey, I joined numerous “keto/low carb” groups. I pay attention to the types of food people miss and what types of food they wish they had a recipe for. Cookies are on the top of both lists! I've tested out a couple of recipes and in true Boogie style, I have modified and adjusted some recipes to make them my own. This is a great recipe to make at home with your family and get everyone in the kitchen for some quality time. Stay Blessed!
Recipe will yield 15 Gluten Free cookies. Macros per cookie: 144 calories, 1 net carb, 13g fat, 3g protein
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Ingredients:
• 1 ½ cups of Almond Flour
• 1 large brown cage free egg
• ¾ cup of Lakanto Monkfruit Sweetener
• ½ cup melted unsalted butter
• 1 Tsp Mexican Vanilla Extract
• ½ Tsp baking powder
• ½ Tsp Xanthan gum
• Pinch of salt
• ½ cup Lily's No Sugar added Semi-Sweet Chocolate Baking Chips
• ¼ cup Walnuts
Tools: Hand Mixer:
Instructions:
1. Preheat your oven to 355 degrees
2. Prepare your baking sheet with either parchment paper or aluminum foil and cooking spray. ( I recommend parchment paper as this batter is extremely sticky)
3. Microwave your butter to soften, but not overheat
4. Mix your butter and sugar in a large mixing bowl with a hand blender then add the rest of your wet ingredients, your vanilla and egg.
5. Now combine your dry ingredients, the almond flour, xanthan gum, salt, and baking powder for at least one minute, or until completely blended.
6. Add your walnuts and chocolate chips to the bowl and gently knead with your spatula or your hands.
7. Scoop out 15 balls with a ice cream scoop or a Tbsp measuring tool.
8. Use the Boogie hack and pour some olive oil on your hands to keep the batter from really sticking to your hand and making a huge mess.
9. Use your fingers and thumbs to gently press down the batter into cookie shapes. This recipe will not flatten out as regular cookie dough will, so you will need to flatten the dough out yourself.
10. Bake for 16-20 minutes or until golden brown, then allow them to cool on a cookie rack.
11. Best if eaten after sitting in the fridge overnight. Will keep in an airtight container for one week, if they make it that long in your house.
12. Feel free to decorate with Lakanto Monkfruit powdered sugar as shown on the video or even whipped cream on top! Enjoy!
Keto Baking tip: In gluten-free baking, we rely on xanthan gum to provide elasticity and stickiness in our doughs and batters. Since we don't have gluten present, we need something that acts as the binding agent for the flour, helps hold onto some moisture, and helps give the baked good some structure. If your local store does not sell Xanthan Gum, you can purchase the product here: