Archive for Cookies

I have died and gone to chocolate heaven!!!

I adore chocolate.  When the opportunity knocks for me to make an intensely chocolate cookie I jump right on it. That’s why I couldn’t pass this one up. Just the thought of all that chocolate and the cookie not being horribly bad for you pushed me to make them at 11:30pm! I had bought the ingredients earlier in the day so that I could make them the next day with my kids. But I just couldn’t resist. I kept staring at the recipe while my mouth watered. And finally gave in to temptation. Boy was it worth it!

Because I had planned on making them the next day, I didn’t have the egg whites at room temperature. I did try to cheat and let them run under some luke warm water to speed up the process. It didn’t seem to affect them at all. I do recommend taking off any rings because the dough does need to be rolled in your hands and gets a bit messy. I also didn’t use the cooking spray because I used my Silpat mats.

These cookies are rich and full of chocolate flavor. When eaten warm they remind me of lava cake with centers that are gooey and fudgey. And to please those with New Year’s Resolutions to lose weight, they are made with no butter so they’re not that bad for you. And being gluten free they are a lovely treat for those with allergies or sensitivities.

Ingredients:

  • Nonstick vegetable oil spray
  • 1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
  • 3 large egg whites, room temperature
  • 2 1/2 cups powdered sugar, divided
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt

Directions:

Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).

Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

Recipe courtesy of epicurious

My favorite home made cookie as a child.

As a girl I loved two things, chocolate and peanut butter. Today I still love them! Especially together in a cookie.

I decided to make Peanut Butter Blossoms as my first cookie. I had planned to make them for Christmas but didn’t get the chance so I had all the ingredients already on hand. My daughter helped me unwrap the Hershey kisses. When it was time to roll the cookies into balls my son was a pro. He helped roll them in the sugar too. The rolling is a better job for the older kids. My daughter’s job was to push the Hershey kisses into the cookie when it came out of the oven. She stayed far away from the hot pan and was just happy to help Mommy.
I do suggest not pushing really hard when you’re putting the kisses on the cookies. If you push it down too much the cookie will break as soon as it is cooled. I also strongly suggest having extra Hershey kisses on hand. My son stole one when we were unwrapping them. My daughter stole one because it wasn’t her turn to help and she was mad. Then I stole one because I’m a big kid. 🙂

Ingredients:

  • 48 HERSHEY’S KISSES Brand Milk Chocolates
  • 1/2 cup shortening
  • 3/4 cup  Creamy Peanut Butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Granulated sugar

Directions:

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Recipe courtesy of HERSHEY‘s Kitchens