Chocolate Snowcaps All Bran Recipes

CHEWY CHOCOLATE SNOWCAPS

Steps:

• Heat oven to 325 degrees. Whisk together sugar, cocoa and salt. Stir in chocolate and pecans. Beat egg whites until slightly stiff, then stir into chocolate mixture until just until incorporated. (Do not overmix.) You can use a stand mixer on low or a sturdy spoon and a large bowl.
• Crush sugar cubes and place in a shallow bowl. Using a small ice cream scoop or a melon baller, spoon up dough to create a scoop about the size of a golf ball. Lightly dip the top of the cookie into the sugar and then place on a parchment-lined baking sheet, about 2 inches apart.
• Bake until cookie tops are dry and crackled, about 12 to 15 minutes. Rotate sheets if using more than 1 at a time. The cookies should be dry and crunchy on the outside, chewy on the inside and capped with a nice sprinkling of chunky sugar.
• Transfer sheets to wire racks and let cookies cool completely. Can be stored in an airtight container for 3 days.

CHOCOLATE-ESPRESSO SNOWCAPS

Steps:

• In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
• Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

CHOCOLATE MINT SNOWCAPS

Steps:

• Heat oven to 350 degrees.
• With a spoon, mix dry cake mix, oil and eggs in a large bowl until dough forms. Work out any clumps of mix with spoon.
• Stir in mint chocolate chips.
• Using a tablespoon, scoop dough and shape into 1 inch balls. Roll in confectioner's sugar.
• Place cookies about 2 inches apart on an ungreased cookie sheet.
• Bake 8 to 10 minutes until set. Tops will appear cracked.
• After one minute, remove cookies from baking sheet and place on a wire rack to cool.

CHOCOLATE-ESPRESSO SNOWCAPS

Steps:

• In a medium bowl, sift the flour, espresso, cocoa, baking powder and salt.
• Don't skip the sifting process.
• If you are using instant coffee, be sure to press the coffee pieces through the sieve so they become smaller grains that are totally incorporated into the cookies.
• With an electric mixer, cream butter and brown sugar until fluffy.
• Beat in egg until combined; mix in cooled chocolate.
• With mixer on low, add flour a little at a time.
• Then beat in milk until just combined.
• The dough will be very wet-- flatten it into a disk and wrap it in plastic wrap, then freeze until firm.
• That takes about 45 minutes, but you can freeze it longer if you want to make the cookies the next day.
• Preheat oven to 350 degrees farenheit.
• Line two baking sheets with parchment or foil.
• Shape dough into one-inch balls.
• The dough is still messy, so it helps to roll very fast, and sprinkle a little powdered sugar on your hands between cookies.
• Pour powdered sugar (about 1/2 cup) into a medium bowl.
• Working with a few cookies at a time, roll the balls in sugar two times.
• Make sure they are completely coated and no dark dough is visible.
• Place on baking sheets 2 inches apart, and bake until cookies have spread and coating is cracked, about 12 minutes.
• Cookies will still be soft to the touch, but do not overbake.
• Cool cookies on a wire rack.

CHOCOLATE SNOWCAPS-ALL BRAN

Steps:

• 1. Stir together flour, baking powder and salt. Set aside.2. In 3-quart saucepan, melt shortening and chocolate together over low heat, stirring constantly until smooth. Remove from heat. Cool. Stir in granulated sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add flour mixture, mixing until combined. Stir in KELLOGG'S ALL-BRAN cereal and walnuts. Cover and chill until dough is stiff.3. Using level tablespoons of dough shape into balls. Roll in powdered sugar. Place about 2 inches apart on baking sheets coated with cooking spray.4. Bake at 350°F about 14 minutes or until set. Cool slightly before removing from baking sheets. Place on wire racks to cool completely. Store in airtight container. NOTE: Cookies are soft when removed from oven, but will become firm when cool.

ALL-BRAN® CHOCOLATE CHIP COOKIES

Steps:

• Stir together flour, soda and salt. Set aside.
• In large mixing bowl, beat together margarine and sugars until light and fluffy. Add eggs and vanilla. Beat well. Mix in hot water. Add Kellogg's® All-Bran® cereal, flour mixture, walnuts and chocolate morsels, mixing until combined. Drop by teaspoon onto baking sheets coated with cooking spray.
• Bake at 375 degrees F about 15 minutes or until golden brown. Remove from baking sheets and cool on wire racks. Store in airtight container.