Black Tie Cookie Balls Recipes

CHOCOLATE CHIP COOKIE DOUGH BALLS

Steps:

• For the cookie dough balls: In an electric mixer, beat the butter, granulated sugar, brown sugar, applesauce and vanilla together until smooth. Sift the flour, baking soda and salt together, and with the mixer running, slowly add to the butter mixture. Mix in the chocolate chips. Scoop out the batter using a mini ice cream scoop and roll it into balls. Place the dough balls about an inch apart on a baking sheet lined with wax paper and transfer them to the freezer for 30 minutes to let the dough set up.
• For the dipping chocolate: While the dough is chilling, melt the chocolate wafers and chocolate-almond bark together in a heavy-bottomed saucepan over low heat, stirring constantly. Remove the chilled dough balls from the freezer. Using two spoons, dip the balls one at a time in the melted chocolate, rolling them to coat fully. Returned the dough balls to the wax paper-lined baking sheet and refrigerate until set, about 30 minutes. Store in the fridge for up to 2 weeks.

COOKIE BALLS

Steps:

• In a large mixing bowl, combine crushed cookies and cream cheese to form a stiff dough. Roll into balls and dip with a fork in melted candy coating. Let rest on waxed paper until set.

BLACK TIE COOKIES

Steps:

• Preheat oven to 325°F.
• In a medium bowl, combine the flour, cocoa, baking soda, and salt. Set aside. In a separate mixing bowl, cream together sugars and butter. Add eggs and vanilla and beat until smooth.
• Add flour mixture and chocolates, and blend until just combined. Drop by the tablespoonful onto an ungreased cookie sheet about 2 inches apart. Bake 12-15 minutes.
• Cool slightly before transferring to a cool, flat surface.

BLACK TIE PASTA

Steps:

• Pour the oil in a medium skillet over moderate heat until hot but not smoking. Add the pancetta and cook until crispy, 3 to 4 minutes. Using a slotted spoon, remove the pancetta and set aside. Add the garlic to the pan and cook until fragrant, about 30 seconds. Add the artichokes and saute, stirring, about 3 minutes.
• Bring a large pot of salted water to a boil over moderately-high heat. Add the pasta and cook until al dente, following the package directions. Drain, reserving 1/2 cup cooking liquid.
• Add the pasta, 2 tablespoons of the artichoke marinade and half the pancetta to the pan (if the pasta seems dry, add a little bit of the cooking liquid). Season with salt and pepper and toss until combined and heated through. Transfer to a bowl, garnish with the remaining pancetta and a drizzle of olive oil.
• BYOC: This dish would also be fantastic with some sauteed calamari on top and would look beautiful. The contrast of the black and white would knock your guest's socks off.

BLACK AND WHITE TIE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Brush 2 baking sheets very lightly with oil.
• Sift the flour, baking soda, baking powder and salt into a medium bowl.
• Whisk the buttermilk and vanilla together in a liquid measuring cup. Set aside.
• Beat the butter in a large bowl with an electric mixer until smooth. Gradually add the sugar and continue to beat at high speed until light and fluffy, about 5 minutes. Add the eggs and yolks, 1 at a time, beating well after each addition. At low speed, add the dry ingredients in 3 parts, alternating with the wet in 2 parts, beginning and ending with the dry to make a smooth batter.
• Evenly mound 2 tablespoons batter per cookie onto the prepared cookie sheets, spacing them about 2-inches apart. (A small cookie scoop or ice cream scoop is ideal for this.) Bake until the cookies are golden brown around the edges, 12 to 15 minutes. Transfer cookies to rack and cool completely.
• For the chocolate icing: Put the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan; pour over the chocolate. Shake the bowl gently so cream settles around the chocolate; set aside until the chocolate melts, about 5 minutes. Whisk until smooth, taking care not to incorporate too many air bubbles. Fill a pastry bag fitted with a small tip with about half of the chocolate icing.
• For the white icing: Whisk the confectioners' sugar, corn syrup, lemon juice and warm water together to make a smooth icing. Fill a pastry bag fitted with a small tip with about a quarter of the icing.
• To Decorate:
• For tuxedo cookies: Set the cookies on a rack over a rimmed cookie sheet. Pour the white glaze over the whole cookie to cover; set aside to dry. Pipe a bowtie and tuxedo lapel with the chocolate icing.
• For a little black dress and pearls: Pipe an outline of a woman's dress with the dark chocolate and fill in with more icing. Pipe white icing pearls around the top of the cookie. Add silver dragees or candy pearls to dress up, if desired.
• Let cookies dry completely, about 20 minutes. Serve.

NO-BAKE COOKIE BALLS

Steps:

• In a microwave, melt chocolate chips; stir until smooth. Stir in the confectioners' sugar, vanilla wafers, walnuts, orange juice and corn syrup., Shape into 1-in. balls; roll in additional confectioners' sugar. Store in an airtight container.

BLACK TIE COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on a baking sheet lined with waxed paper. Freeze 15 minutes.
• Microwave semi-sweet chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
• Dip each ball in melted chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Refrigerate 15 minutes or until chocolate is firm.
• Melt white chocolate as directed on package; pour into a resealable plastic bag to make decorating easier. Cut a small corner off the bag; use to drizzle chocolate over the cookie balls. Top with sprinkles. Insert wooden pop stick into each cookie ball. Refrigerate 15 minutes.