TRIPLE CHOCOLATE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.
- Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.
- Preheat oven to 350 degrees F (or 325 if convection option is available).
- Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.
TRIPLE CHOCOLATE COOKIES
Provided by Bobby Flay
Categories dessert
Time 1h45m
Yield 2 to 3 dozen cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
- Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.
- Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.
TRILOBITE COOKIES
Pre-historic cookies made with a cookie press (also known as a cookie gun or Spritz cookie maker). I stumbled on this recipe when I was looking for some easy instructions for making polyhedra for Christmas decorations. George Hart does some amazing sculptures based on polyhedra. He also has an odd sense of humour. This recipe for Trilobite cookies tickled my funnybone. I'll let him tell you about them. [url=http://www.georgehart.com/trilobites/trilobite.html]Prof Hart's Trilobite Cookies[/url] A couple of weeks after reading this recipe, I was asked to help take some students (13 year olds) on a science trip to the museum. Turns out they were studying rocks and fossils. Brilliant! I baked up a batch of these cookies, which they ate before going into the museum because we couldn't take food inside. I told them that these were fossil cookies, trilobites, and that they were to look for the real thing in the museum. The students were given a presentation and then let loose on an exhibit where they had to match up rocks and fossils to labels. Some kids came running up to me waving a real fossilised trilobite, all excited, "Is this it? Is this a trilobite Miss?" They're so sweet - really still children at that age even if most of them are bigger than me! This is my recipe for cookie dough and Prof Hart's idea for a cute cookie. (Note, for the purposes of ZWT4 I have included this recipe in the Germany section since trilobite fossils can be found at Hunsrück Slates near Bundenbach, Germany)
Provided by RonaNZ
Categories Dessert
Time 2h10m
Yield 90 cookies, 30 serving(s)
Number Of Ingredients 9
Steps:
- Cream together the butter and sugar.
- Add the egg, vanilla and almond extract and mix well.
- Sift in the flour and baking powder and gradually stir to incorporate all the flour into the creamed mixture.
- Do not chill!
- Make a sausage shape with the dough a little smaller than the barrel of the cookie press. Load the barrel and insert the serrated slot shape in the end.
- The serrated slot is usually used to make rectangular cookies by squeezing out a length of dough. That's not what we are going to do. Put the cookie press flat against the baking sheet and squeeze until you feel a bit of resistance, then lift off the cookie press, just as you would do for most of the other shapes. This gives an oval shape with ridges that looks a bit (a lot!) like a trilobite.
- If you are very clever, make all the trilobites the same size. Alternatively, accept that you probably won't get them all the same size and deliberately make some baby ones and mummy and daddy ones.
- Bake at 200deg C or 375degF for 10 minutes.
- Remove from the baking sheet and let the trilobites cool on a cake rack.
- At this stage, Prof Hart sticks two cookies together with some jam. I didn't have enough time to do that.
- Break the chocolate into a bowl and microwave on medium for 1 minute. Stir and then continue to zap for 30-10 seconds at a time until the chocolate is melted.
- Dip about one third of the end of each cookie in chocolate and place on baking paper or waxed paper.
- Place two candy decorations or silver dragees on top for eyes.
- Leave until the chocolate has set.
- Store in an airtight container until, as the Prof says, they are extinct again.
Nutrition Facts : Calories 173.6, Fat 10.4, SaturatedFat 6.5, Cholesterol 16.5, Sodium 58.7, Carbohydrate 20.2, Fiber 1.7, Sugar 6.8, Protein 2.6
TRICOLOR COOKIES
The Tricolor Cookie, or Rainbow Cookie, is a nearly ubiquitous part of the traditional American-Italian dessert platter, and it happens to be Renato's favorite snack. Our version of the cookie incorporates our bakery's colors (brown, white, and orange) instead of the red, white, and green used to evoke the Italian flag in the original cookie. We've also tweaked the amounts of marzipan and added some orange zest for a citrus zing. The layers are sandwiched together with an apricot-amaretto jam and topped off with a glossy dark chocolate glaze for a modern spin on an old-school classic.
Provided by patriciamercer84
Categories Dessert
Time 1h15m
Yield 20 cookies, 10 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 350° Fahrenheit.
- 2. Butter three 8-inch square baking pans.
- 3. Line the bottom of each pan with parchment paper and butter the parchment.
- 4. Dust with flour and knock out the excess flour.
- 5. Sift the flour and salt together in a small bowl and set aside.
- 6. In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste, sugar, and almond extract together until small crumbs form.
- 7. Add the butter and beat on high speed until the mixture is combined.
- 8. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated.
- 9. Add the orange zest and beat until combined.
- 10. Add the flour mixture in three parts, beating on low speed after each addition until combined.
- 11. Divide the batter among three small mixing bowls.
- 12. In the first bowl, add a few drops of orange food coloring to the batter, and mix well.
- 13. Continue to add a few drops of food coloring and mixing until the batter is medium orange in color.
- 14. In the second bowl, add the cocoa powder to the batter and whisk until fully incorporated.
- 15. Leave the third bowl plain.
- 16. Pour each batter into a prepared pan and smooth the tops.
- 17. Bake the layers for 12 to 15 minutes or until a toothpick inserted in the center of each layer comes out clean.
- 18. Transfer the pans to a wire rack and cool for 20 minutes.
- 19. Invert the cakes onto the rack, remove the pans, and let cool completely.
- 20. Remove the parchment.
- MAKE THE FILLING.
- In a small saucepan over low heat, stir the jam and amaretto until warmed through and completely blended, 3 to 5 minutes.
- ASSEMBLE THE TRICOLOR COOKIES.
- 1. Place the chocolate layer on a serving rack and evenly spread half of the apricot jam over the top.
- 2. Top with the plain (or white) layer and spread with the remaining apricot filling.
- 3. Top with the orange layer and let the layers sit in the refrigerator for 5 minutes (or while you make the chocolate glaze).
- MAKE THE GLAZE.
- 1. In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
- 2. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth.
- 3. Remove the bowl from the pan and stir for 30 seconds to cool slightly.
- 4. Spread the glaze over the top of the bar cookies, completely covering the orange layer (some glaze may spill down the sides of the cake).
- 5. Place the tray in the refrigerator until the chocolate topping completely sets (about 1 hour).
- 6. Remove the tray from the refrigerator, wait 30 minutes for the chocolate to warm up, and cut into 20 individual squares or use a small cookie cutter to create your own shapes.
- 7. The bars can be stored in the refrigerator, tightly covered, for up to 4 days.
Nutrition Facts : Calories 567.4, Fat 39.5, SaturatedFat 21.2, Cholesterol 124.5, Sodium 97.7, Carbohydrate 54.7, Fiber 4.6, Sugar 31, Protein 7.9
TRILLIONAIRE COOKIES
Because they're rich!
Provided by Allrecipes Member
Categories No-Bake Cookies
Yield 18
Number Of Ingredients 4
Steps:
- In a medium saucepan, combine caramel topping and pecans over medium heat.
- Stirring constantly, bring to a boil and cook 3 to 5 minutes longer or until mixture thickens. Remove from heat and allow to cool 5 minutes.
- Spoon about 1 1/2 teaspoons caramel mixture on top of each cracker. Refrigerate 1 hour or until firm
- In a small saucepan, melt chocolate chips over low heat, stirring constantly. Remove from heat.
- Using tongs, dip bottom of each cracker in chocolate. Transfer to waxed paper and refrigerate 1 hour or until chocolate is firm. Can be stored in an airtight container in the refrigerator.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 29 g, Cholesterol 0.2 mg, Fat 11.9 g, Fiber 2 g, Protein 2 g, SaturatedFat 4.1 g, Sodium 131.3 mg, Sugar 10.8 g
THIMBLE COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream butter and sugar; add yolk and lemon juice and beat well. Stir in flour until well blended.
- Form into 1 inch balls, dip into beaten egg white then into chopped nuts. Place on greased cookie sheet, make deep indentation in center of each cookie. Bake for 5 minutes, then quickly indent centers again, continue baking for 10 minutes.
- Fill center of each hot cookie with raspberry jam or jelly.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 32 g, Cholesterol 37.4 mg, Fat 14.5 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.6 g, Sodium 60.2 mg, Sugar 21.4 g
More about "trilobite cookies recipes"
10 BEST THIN CRISPY COOKIES RECIPES | YUMMLY
From yummly.com
20 RECIPES FOR MELTAWAY COOKIES - TASTE OF HOME
From tasteofhome.com
TRILBY COOKIES RECIPE - RECIPETIPS.COM
From recipetips.com
TRILOBITE COOKIES, EDUCATIONAL RESOURCES FOR K-16
From uky.edu
TRIPLE CHOCOLATE COOKIES - THESTAYATHOMECHEF.COM
From thestayathomechef.com
TRILOBITE COOKIES | SUGAR COOKIES RECIPE, BAKING, DESSERTS
From pinterest.com
THE BEST FUNFETTI COOKIES (SUPER SOFT!) - PRETTY. SIMPLE.
From prettysimplesweet.com
CIGARETTE COOKIES | RICARDO
From ricardocuisine.com
OUTRAGEOUS TRIPLE CHOCOLATE COOKIES | RECIPETIN EATS
From recipetineats.com
CHEWY CHOCOLATE CHIP COOKIES (THE BEST) - RICARDO
From ricardocuisine.com
TRILOBITE COOKIE CUTTER, 1 PIECE - BAKERLOGY : AMAZON.CA: HOME
SET OF 2 COOKIE CUTTERS (DESIGNS: AMMONITE & TRILOBITE), 2 PIECES ...
25 ITALIAN COOKIE RECIPES LIKE GRANDMA MADE - INSANELY GOOD
From insanelygoodrecipes.com
TRILOBITE COOKIES | FOOD, BAKING, MINI CUPCAKES
From pinterest.com
TRILOBITE COOKIES
From pinterest.co.uk
TRILOBITE COOKIES RECIPE. - NEATORAMA
From neatorama.com
TUILE | KING ARTHUR BAKING
From kingarthurbaking.com
TRIPLE CHOCOLATE COOKIES - THE PIONEER WOMAN
From thepioneerwoman.com
TRIPLE CHOCOLATE CHIP COOKIES! - JANE'S PATISSERIE
From janespatisserie.com
TRILOBITE GINGERBREAD COOKIES! : BAKING
From reddit.com
TRILOBITE COOKIE CUTTER – BAKERLOGY
TRILBY'S—SANTA'S FAVORITE COOKIE! - TRIMAZING
From trimazing.com
ITALIAN RAINBOW COOKIES | THE BEST RECIPE - OWLBBAKING.COM
From owlbbaking.com
COPYCAT CRUMBL CHILLED SUGAR COOKIES - COOKING WITH KARLI
From cookingwithkarli.com
DELICIOUS DREAM COOKIES - SIMPLYTRINICOOKING.COM
From simplytrinicooking.com
TRILOBITE COOKIES ARCHIVES - CHIPINHEAD.COM
From chipinhead.com
EVEN EASIER TRILOBITE COOKIES
From uky.edu
THE ULTIMATE TRIPLE CHOC COOKIES - CREATE BAKE MAKE
From createbakemake.com
TRIPLE CHOCOLATE COOKIES - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
TRILOBITE COOKIES | GEOLOGY CAKE, COOKIE PRESS, FOOD
From pinterest.co.uk
TRILOBITE CREOLE - BIGOVEN.COM
From bigoven.com
MAKING BILLBOARDS BETTER: TRILOBITE COOKIES - OMNOMNOM
From spapob.blogspot.com
TRIPLE CHOCOLATE COOKIES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
TRILBY COOKIES - RECIPE | COOKS.COM
From cooks.com
EXPERIMENTS IN ELEGANCE: GINGERBREAD TRILOBITES | HOLIDAY …
From pinterest.ca
TRILBYS COOKIE RECIPE - THE POST-CRESCENT
From postcrescent.com
TRILOBITE CREOLE - COMPLETERECIPES.COM
From completerecipes.com
HOW TO MAKE EASY 3-INGREDIENT SUGAR COOKIES - TASTE OF HOME
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love