Chocolate Dipped Pepper Biscuits Recipes

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CHOCOLATE-BLACK PEPPER COOKIES



Chocolate-Black Pepper Cookies image

These crunchy cookies get a flavorful kick from black pepper and cinnamon.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 11

1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon coarse salt
1/4 teaspoon finely ground pepper, plus more for sprinkling
1 tablespoon plus 1 teaspoon good-quality instant espresso powder
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
Coarse sanding sugar, for rolling

Steps:

  • Sift together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon into a large bowl; set aside.
  • Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined.
  • Turn out dough onto a piece of parchment paper, and roll into a 2-inch-diameter log. Roll log in the parchment. Refrigerate at least 1 hour or overnight.
  • Preheat oven to 350 degrees. Remove log from parchment paper. Let soften slightly at room temperature, about 5 minutes. Roll log in sanding sugar, gently pressing down to adhere sugar to dough. Transfer log to a cutting board, and slice into 1/4-inch-thick rounds. Place rounds on baking sheets lined with parchment paper, spacing 1 inch apart. Sprinkle each round with freshly ground pepper.
  • Bake cookies until there is slight resistance when you lightly touch centers, about 10 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

CHOCOLATE-DIPPED PEPPER BISCUITS



Chocolate-Dipped Pepper Biscuits image

Provided by Molly O'Neill

Categories     dessert

Time 30m

Yield Two dozen cookies

Number Of Ingredients 10

1/2 cup flour
1/8 teaspoon salt
1/8 teaspoon baking powder
1/2 teaspoon black peppercorns, cracked
4 tablespoons unsalted butter, plus 1 tablespoon for cookie sheets
1/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 tablespoon milk, plus an additional 1/4 cup for the chocolate dip
2 ounces bittersweet chocolate

Steps:

  • Preheat oven to 325 degrees. Mix the flour, salt, baking powder and pepper in a bowl. Set aside. Grease 2 cookie sheets with 1 tablespoon of the butter. Cream the remaining butter. Gradually add the sugar and continue beating until incorporated. Add the egg, vanilla and 1 tablespoon milk. Add the flour mixture all at once. Beat until smooth.
  • Drop a heaping teaspoonful of dough onto the cookie sheets. Shape it into thin strips, 2 inches long. Bake until golden brown, about 10 to 15 minutes. Set aside to cool.
  • Place a rack on top of a cookie sheet. Set aside.
  • Melt the chocolate and milk together in a double boiler over low heat. Stir until blended.
  • Dip the tip of each cookie into the melted chocolate. Lay each cookie on the rack. Refrigerate until the chocolate hardens, about 10 minutes.

Nutrition Facts : @context http, Calories 58, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 18 milligrams, Sugar 4 grams, TransFat 0 grams

CHOCOLATE-DIPPED COOKIES



Chocolate-Dipped Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield about 24 cookies

Number Of Ingredients 8

1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
2/3 cup sugar
1 large egg
1 teaspoon pure vanilla extract
4 ounces milk chocolate, chopped

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
  • Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
  • Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.

CHOCOLATE-DIPPED CHIPS



Chocolate-Dipped Chips image

Provided by Giada De Laurentiis

Categories     dessert

Time 40m

Yield 36 chips

Number Of Ingredients 4

1 cup bittersweet chocolate chips
2 teaspoons vegetable oil
Approximately 36 chips of your choice, such as potato chips, popcorn or pretzels
Colorful holiday sprinkles or flake salt, for decorating

Steps:

  • Place the chocolate chips in a medium heat-safe bowl. Place the bowl over a saucepan with 1 inch of water in the bottom and heat over medium heat. Stir constantly with a rubber spatula until the chocolate is completely melted and smooth. Stir in the oil and remove from the heat.
  • Line a baking sheet with parchment paper. Dip each chip halfway into the chocolate coating, allowing the excess to drip off back into the bowl. Place the coated chip on the parchment-lined tray and continue with the remaining chips. Garnish with the sprinkles or salt of your choice. Refrigerate the chips until the chocolate is set, about 15 minutes. Serve, or store in the refrigerator for up to 3 days before serving.

CHOCOLATE-DIPPED COOKIES



Chocolate-Dipped Cookies image

This tender, flavorful cookie from our Test Kitchen is made even better by being dipped in chocolate. The contrasting drizzle is a fancy finishing touch.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4-1/2 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped almonds
1/2 cup miniature semisweet chocolate chips
12 ounces white candy coating disks, melted
12 ounces dark chocolate candy coating disks, melted
2 ounces milk chocolate candy coating disks, melted

Steps:

  • In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in almonds and chocolate chips. Cover and refrigerate for 2 hours. Divide dough in half. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool., Dip half of the cookies in white coating; allow excess to drip off. Place on waxed paper. Repeat with remaining cookies in dark chocolate coating. , Place milk chocolate coating in a resealable plastic bag; cut a small hole in one corner of the bag. Pipe designs on cookies. Let stand for 30 minutes or until set.

Nutrition Facts : Calories 247 calories, Fat 14g fat (10g saturated fat), Cholesterol 17mg cholesterol, Sodium 82mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE BISCUITS



Chocolate Biscuits image

These chocolate biscuits have a unique, yet delicious light, chocolaty taste. They are crispy on the outside, and soft and chewy in the inside.

Provided by Safiya

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 6

Number Of Ingredients 8

⅓ cup instant hot cocoa mix
⅓ cup white sugar
2 eggs
1 ½ teaspoons baking powder
1 cup rolled oats
1 cup all-purpose flour
⅓ cup milk
2 tablespoons butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  • Combine the powdered hot chocolate, sugar, baking powder, oats, and flour. Mix in the butter or margarine.
  • Beat the eggs with the milk. Stir the beaten eggs into the flour mixture and mix until combined.
  • Drop tablespoons of dough onto the prepared baking sheet. Let sit for 5 minutes then bake at 350 degrees F (175 degrees C) for 10 to 15 minutes. Let cookies cool on baking sheet for 5 minutes before removing or eating.

Nutrition Facts : Calories 254.9 calories, Carbohydrate 41.2 g, Cholesterol 73.4 mg, Fat 7.3 g, Fiber 2.1 g, Protein 6.8 g, SaturatedFat 3.6 g, Sodium 212.4 mg, Sugar 15.9 g

CHEDDAR-PEPPER DROP BISCUITS



Cheddar-Pepper Drop Biscuits image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 35m

Yield Makes 9

Number Of Ingredients 5

3 cups cold Homemade Baking Mix
4 ounces extra-sharp cheddar, grated (about 1 1/4 cups), plus more for sprinkling
1 teaspoon freshly ground pepper
1 cup whole milk
1/3 cup heavy cream

Steps:

  • Preheat oven to 375 degrees. In a bowl, whisk together baking mix, cheese, and pepper. Stir in milk and cream with a fork just until a moist dough forms. Drop 9 mounds of dough onto a parchment-lined baking sheet, 2 inches apart. Sprinkle each with cheese.
  • Bake biscuits until golden brown, about 25 minutes. Let cool on pan on a wire rack. Serve warm or at room temperature. (These are best the same day.)

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