Double Chocolate Rebels Recipe For Shrimp

ULTIMATE DOUBLE CHOCOLATE COOKIES

Steps:

• Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
• In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
• Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
• Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

DOUBLE CHOCOLATE REBELS

Steps:

• Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add the egg, beating well.
• Combine the flour, soda, salt, and cocoa; stir well. Add the flour mixture to the creamed mixture alternately with the water, beginning and ending with the flour mixture. Mix well after each addition. Stir in vanilla. Add oats and chocolate morsels; stirring well to combine.
• Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 10 minutes. Let cool slightly on the cookie sheets, then transfer to wire racks and let cool completely.

CHOCOLATE SPIRAL COOKIE WITH NERD CANDY

Steps:

• Beat the butter and sugar in a medium bowl until soft and creamy. Add the vanilla, egg, and flour into the creamed mixture and stir until it forms a soft dough.
• In a separate bowl, make the chocolate dough in the same way.
• Knead each dough separately until smooth, cover in plastic wrap, and chill for 30 minutes.
• Roll out both pieces of dough to 10 x 7in. rectangles. Brush a little milk on the vanilla dough and lay the chocolate dough on top. Press down gently. Roll up from the short side to make a spiral log. While rolling the dough into a log, roll in nerd candy. Wrap and chill for 30 minutes.
• Cut the roll into (about) 24 slices, arrange 1 1/2in. apart on two parchment paper-lined cookies sheets, and bake for 10-12 minutes.

DOUBLE CHOCOLATE BISCOTTI II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• In a large bowl, beat the sugar, olive oil and margarine until smooth. Stir in the egg substitute and vanilla. Combine the flour, cocoa and baking powder, gradually stir into the wet ingredients. Mix in the chopped candy bar. Chill dough for 10 minutes.
• Divide the dough into two equal pieces. Roll each piece into a 9 inch long log. Place the logs onto the prepared cookie sheet 4 inches apart and flatten to 1 1/2 inch thickness. If there is not enough room, put each one onto a separate sheet.
• Bake for 20 to 25 minutes in the preheated oven until somewhat firm. Cool on the baking sheets until cool enough to handle.
• Remove baked loaves to a cutting board and cut each one crosswise into 1/2 inch slices with a sharp knife. Place the slices cut side down back onto the baking sheets, and toast on each side for an additional 8 to 10 minutes. Cool on wire racks and store in an airtight container.

BROWNIE PUDDLE

Steps:

• -------------brownie-----------.
• Lightly grease a 9 1/2 inch tart pan with a removable bottom, line with parchment, and then lightly spray with Baker's Joy or nonstick vegetable spray.
• Preheat oven to 350 degrees.
• Place pecans on a cookie sheet and toast them, stirring occasionally, for about 10 minutes or just until the color deepens slightly.
• Cool completely.
• In a double boiler over hot water or in microwave-proof bowl, melt the butter and chocolate, stirring two or three times.
• If using a double boiler, transfer the mixture to a bowl.
• Beat the cocoa, then the sugar, into the chocolate mixture, beating until incorporated.
• (If you are doing this by hand, use a whisk.) Beat in the eggs and vanilla.
• When incorporated, beat in the cream cheese until only small bits remain.
• Add the flour and salt and mix only until the flour is fully moistened.
• Stir in the nuts.
• Place the prepared tart pan on a cookie sheet to catch any possible leaks.
• Scrape the batter into the pan and spread it evenly.
• It will fill the pan almost to the top.
• Bake for 30-35 minutes or until the batter has set.
• A toothpick inserted 1 inch from the side should come out clean.
• The mixture will puff and rise a little above the sides but sinks on cooling.
• -------------GanachePuddle-----------.
• While the brownie is baking, prepare the puddle.
• Melt the chocolate in a double- boiler over hot but not simmering water, stirring occasionally, or in a microwave, using 15-second bursts on high power and stirring several times.
• Add the cream and stir gently until the mixture is smooth and dark.
• As soon as the brownie is removed from the oven, grease the end of a wooden spoon (1/2 inch in diameter) and insert it into the brownie at 1-inch intervals, all the way to the bottom, twisting slightly as you insert and withdraw it, to create 23 to 28 holes.
• Using a small spoon or a reclosable freezer bag with a small piece cut off one corner, fill the holes with the ganahe until slightly rounded on top.
• Place the pan on a wire rack and cool completely.
• The chocolate puddles will sink in as the brownie cools and more ganache can be added to fill in any depressions as long as the brownie is still warm enough to melt it.
• Unmold the tart.
• When puddles are firm to the touch, cover a flat plate with plastic wrap, spray ti lightly with nonstick vegetable spray, and set it on top of the tart.
• Inver the tart, peel off the parchment, and reinvert it onto a serving plate.
• To serve, use a sharp knife to cut wedges.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

VIRGINIA REBELS

Steps:

• Sift flour, baking soda, salt, and cocoa together; set aside.
• Cream butter with extract; add sugar gradually, beating until fluffy. Add the egg and beat well.
• Alternately add dry ingredients with water, mixing until blended after each addition. Add rolled oats gradually, stirring well.
• Drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets. About 15 doz. cookies.
• Bake at 350°F about 12 minutes.
• NOTE: If desired, after addition of rolled oats, mix in any one of the following: 1 cup chopped dark seedless raisins, 6 ounces semisweet chocolate pieces, 1 cup drained, chopped maraschino cherries, or 1/2 cup chopped candied cherries and 1/2 cup chopped candied pineapple.
• CAI Canadian Family Cookbook.

DOUBLE CHOCOLATE ALMOND BISCOTTI

Steps:

• Preheat oven to 350°.
• Combine flour, cocoa, baking powder and salt.
• Beat butter and sugar until light and fluffy. Beat in eggs, vanilla and almond extracts.
• Mix in the flour mixture in stages. Stir in almonds and chocolate chips.
• Shape dough into 2 logs 3 inches wide and about 12-14 inches long.
• Place on ungreased baking sheet 3 inches apart.
• Bake for 20-30 minutes.
• Cool slightly and cut into 3/4-inch diagonal slices.
• Bake again for 10 minutes each side.
• Cool on a wire racks.