Fancy, Chewy Chocolate Chip Cookies. I need some food advice.
Well, I more need your affirmation that I’m right and my friend is wrong. Here’s the deal: My friend Teri–the one who designed this website–refused payment for her work, which is annoying, but if you know her is way predictable. Instead, the deal that we made was that she would request a dish and I would oblige despite how weird it is. For some reason I thought she’d be normal and request some sort of hamburger situation, or a mac n cheese, or even a rainbow, seven layer cake. No. She requested that I make her…a churro corn on the cob. Corn on the cob churro. So I started to think (and tried not to vom at the thought of it), and came up with…nothing. Maybe grilled corn on the cob…rolled in sugar and cinnamon? Paul–who also helped me with this site–was much easier to cook for. And since I didn’t want to throw fancy chocolate in just any ol’ cookie dough, I broke out the best recipe I know.
P.S. Now, back to CORN ON THE COB CHURROS!!! Print this recipe! 1/4 cup sugar. Chocolate Turtle Cookies. Turtle-licious!
[Photograph: Liz Gutman] Almost all of my earliest memories in the kitchen—and I think this is true for many people—involve baking. There's something about it that's so inclusive, especially around the holidays. There are so many jobs to be assigned: sifting the flour and leveling it off just so; packing the brown sugar tightly into the measuring cup; chopping the nuts, testing the batter for quality, and so forth. That's why these cookies are so perfect for the holidays. The point is, these can be very social cookies (and they happen to be delicious).
Awwww, nuts. I made two tweaks to this recipe, which is from America's Test Kitchen. Secondly, I upped the salt significantly. Chocolate Ginger Molasses Cookies. Matt Lewis and Renato Poliafito's Baked Explorations is all about reinventing classic American sweets, and that's exactly what they've done with these Chocolate Ginger Molasses Cookies.
By adding both cocoa powder and chocolate to snappy ginger-molasses cookie recipe the cookies have deep, bold flavors of warm spices and chocolate. The recipe calls for a 4-to 5-inch cookie cutter, making for some pretty substantial cookies, but these aren't the kind of over-the-top sugary confections that will leave your sweet tooth aching. Even when iced with Baked's easy royal icing, their spicy, gingery bite and dark cocoa notes keep them grounded with earthy flavors and make them an ideal candidate for enjoying along with a mug of hot chocolate.
Adapted from Baked Explorations. Copyright © 2010. Chocolate Crinkles. Gluten-Free Tuesday: Salted Marcona Almond Cookies. [Photographs: Elizabeth Barbone] While munching on a handful of slightly salty marcona almonds recently, I thought, "I need to bake with these.
" What the heck took me so long? As a lover of salty-sweet desserts (chocolate-covered pretzels? Salted caramel brownies? Yes please!) But my favorite salty-sweet desserts are still more sweet than salty, so I needed a cookie that stood up to the almonds without overpowering them or being overpowered by them. The result: part brownie, part cookie that highlights the salty almonds but is still a dessert in a decidedly rich, chocolate body.
During testing, I made a batch with almond paste in an attempt to boost the almond flavor, but it was too almondy and the chocolate was lost. Thanks to melted butter and chocolate, the dough comes together quickly. About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every Tuesday with a new gluten-free recipe. Chocolate Log Cookies. Fudge Cookie and Mint Chip Ice Cream Sandwiches. Chocolate Mint Thumbprints. [Photograph: Tina Rupp] Last week I had a chance to indulge my love for all things chocolate-peppermint with that great batch of Chocolate Peppermint Bars from The Gourmet Cookie Book.
But it wasn't until I baked these Chocolate Mint Thumbprints from Baked Explorations that I realized where my longstanding affection for the chocolate-mint flavor combo came from. The second ingredient on the list is mint-flavored chocolate, or more specifically, Andes Mints. Those wonderful little green foil-wrapped rectangles of deliciousness were a serious childhood favorite of mine.
Bake the Book: Chocolate Chubbies. [Photograph: Quentin Bacon] Not really a cookie or a brownie, these Chocolate Chubbies from Sarabeth Levine's Sarabeth's Bakery are somewhere in between.
While mixing up the super chocolaty batter I was taken with how much it resembled a brownie or cake batter, and since it was so wet, a bit concerned about how these cookies would make out after a few minutes in a hot oven. I had imagined that they would spread into a thin, chocolaty disk, but instead they barely spread at all, the little mounds of dough drying on the outside and turning into freestanding chocolate-cookie-brownies. The baked cookies took on a shiny, almost meringue-like outer shell, and the inside was all gooey chocolate studded with chunks of walnuts and pecans.
Their blobby little shapes lived up the the chubby name. Fauxreos. Gather up, knead, and re-roll the remaining dough scraps, likewise cutting and arranging on a cookie sheet.
To add texture to the cookies, place any remaining dough in a mixing bowl. Mix with a hand or stand mixer and add about 1 tsp of hot water or coffee. Continue adding hot water/coffee, a teaspoon at a time, until the dough has thinned into a paste. You can always add more liquid, but you can't take it away. Add slowly and let each addition mix in fully before adding more. Pipe some sort of design atop each cookie.
Nutella Dream Cookies.