GLAZED CHOCOLATE-CRèME FRAîCHE COOKIES
Categories Cookies Milk/Cream Chocolate Dairy Dessert Bake Edible Gift Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 dozen
Number Of Ingredients 8
Steps:
- Place racks in lower and upper thirds of oven; preheat to 350°F. Heat 8 ounces chocolate in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring until chocolate is melted; let cool slightly. Reserve saucepan for melting more chocolate for glaze.
- Whisk flour, baking powder, and salt in a small bowl; set aside. Using an electric mixer on medium-high speed, beat brown sugar and butter until light and fluffy, about 4 minutes. Add eggs and crème fraîche and beat until just combined. Reduce speed to low and gradually mix in melted chocolate; reserve chocolate bowl. Mix in dry ingredients just to combine; fold in 8 ounces chopped chocolate. Cover and chill dough until firm, at least 30 minutes.
- Drop heaping tablespoonfuls of dough onto parchment-lined baking sheets, spacing 2" apart. Bake cookies, rotating sheets halfway through, until edges are set but centers are still slightly soft, 15-18 minutes. Let cookies cool on baking sheets 5 minutes. Transfer to wire racks and let cool.
- Melt remaining 4 ounces chocolate in reserved bowl set over reserved saucepan of simmering water. Let chocolate cool slightly, then dip or drizzle cookies with chocolate as desired. Let sit until chocolate is set, 15-20 minutes.
- DO AHEAD: Cookies can be made 2 days ahead; store airtight at room temperature.
CHOCOLATE CREAM CHEESE COOKIES
These super soft and chewy family-favorite chocolate cookies are made with cream cheese.
Provided by NUSIA
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift flour and baking soda together in a bowl.
- Combine cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Gradually beat in sugar and egg. Stir in melted chocolate chips. Add flour mixture, white chocolate chips, and nuts; stir until combined.
- Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until firm around the edges, 10 to 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 14.6 g, Cholesterol 14.4 mg, Fat 6.6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.7 g, Sodium 72.5 mg, Sugar 9.6 g
FUDGY CHOCOLATE GLAZE
This rich, fudgy frosting is every chocolate lover's dream. Use it when making our Glazed Chocolate Cake or Chocolate Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one 8-inch cake
Number Of Ingredients 2
Steps:
- Place chocolate in a medium bowl. In a small saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes.
HOT CHOCOLATE COOKIES WITH MARSHMALLOW GLAZE
Easy, chewy chocolate cookies made with instant hot cocoa mix for a yummy childhood favorite flavor, complete with a marshmallow glaze. A family favorite at Christmas time.
Provided by Stacey Hahn
Categories Desserts Cookies Drop Cookie Recipes
Time 43m
Yield 32
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine hot cocoa mix, 1/2 cup butter, and eggs in a large bowl; beat with an electric mixer until creamy. Add flour, baking powder, and salt gradually; mix well. Drop teaspoonfuls of the dough onto ungreased baking sheets.
- Bake in the preheated oven until edges are dry, about 8 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely.
- Mix confectioners' sugar and milk together in a small bowl.
- Combine marshmallows and 1 tablespoon butter in a microwave-safe bowl. Microwave until marshmallows melt, about 30 seconds. Stir into confectioners' sugar mixture with a fork until smooth.
- Drizzle marshmallow glaze over cooled cookies. Let stand until set, about 15 minutes.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 16.8 g, Cholesterol 20.3 mg, Fat 3.9 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 2.3 g, Sodium 112.8 mg, Sugar 9.2 g
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- Place racks in lower and upper thirds of oven; preheat to 325°. Heat 8 oz. chocolate in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring until chocolate is melted; let cool slightly. Reserve saucepan for melting more chocolate for glaze.
- Whisk flour, baking powder, and salt in a small bowl; set aside. Using an electric mixer on medium-high speed, beat brown sugar and butter until light and fluffy, about 4 minutes. Add egg whites and crème fraîche and beat until just combined. Reduce speed to low and gradually mix in melted chocolate; reserve chocolate bowl. Mix in dry ingredients just to combine; fold in 8 oz. chopped chocolate. Cover and chill dough until firm, at least 30 minutes.
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