| Kim E |
Hi - I just found this newsgroup! I am looking for a recipe for chocolate
cookies to bake for a family member who loves chocolate. The only
requirements are that the cookies be soft (as opposed to crunchy) and be
very chocolatey - sort of death by chocolate kind of thing. Any
suggestions?
Thanks!
-kim
|
|
|
| Vox Humana |
"Kim E" <aqa12nospam@yahoo.com> wrote in message
news:_qydnV7TJdhviyfcRVn-iQ@adelphia.com...
> Hi - I just found this newsgroup! I am looking for a recipe for chocolate
> cookies to bake for a family member who loves chocolate. The only
> requirements are that the cookies be soft (as opposed to crunchy) and be
> very chocolatey - sort of death by chocolate kind of thing. Any
> suggestions?
>
Brownies come to mind - soft and intensely chocolate. You can add chocolate
chips and chocolate frosting to gild the lily.
|
|
|
| Kim E |
Xref: 127.0.0.1 rec.food.baking:63490
"Vox Humana" <vhumana@hotmail.com> wrote in message
news:lppud.59773$MG3.38225@fe2.columbus.rr.com...
>
> "Kim E" <aqa12nospam@yahoo.com> wrote in message
> news:_qydnV7TJdhviyfcRVn-iQ@adelphia.com...
>> Hi - I just found this newsgroup! I am looking for a recipe for
>> chocolate
>> cookies to bake for a family member who loves chocolate. The only
>> requirements are that the cookies be soft (as opposed to crunchy) and be
>> very chocolatey - sort of death by chocolate kind of thing. Any
>> suggestions?
>>
>
> Brownies come to mind - soft and intensely chocolate. You can add
> chocolate
> chips and chocolate frosting to gild the lily.
>
I thought about brownies - but we already have those at christmas - i was
hoping for a cookie i'd never heard of!
-kim
|
|
|
| Dave Bell |
On Fri, 10 Dec 2004, Kim E wrote:
> I thought about brownies - but we already have those at christmas - i was
> hoping for a cookie i'd never heard of!
>
> -kim
Go digging at alt.cookies.yum.yum.yum
Dave
|
|
|
| Vox Humana |
"Kim E" <aqa12nospam@yahoo.com> wrote in message
news:p5qdnSyeYZ2HsSfcRVn-rg@adelphia.com...
>
> "Vox Humana" <vhumana@hotmail.com> wrote in message
> news:lppud.59773$MG3.38225@fe2.columbus.rr.com...
> >
> > "Kim E" <aqa12nospam@yahoo.com> wrote in message
> > news:_qydnV7TJdhviyfcRVn-iQ@adelphia.com...
> >> Hi - I just found this newsgroup! I am looking for a recipe for
> >> chocolate
> >> cookies to bake for a family member who loves chocolate. The only
> >> requirements are that the cookies be soft (as opposed to crunchy) and
be
> >> very chocolatey - sort of death by chocolate kind of thing. Any
> >> suggestions?
> >>
> >
> > Brownies come to mind - soft and intensely chocolate. You can add
> > chocolate
> > chips and chocolate frosting to gild the lily.
> >
> I thought about brownies - but we already have those at christmas - i was
> hoping for a cookie i'd never heard of!
>
Don't take this personally, but this is a good example of why I seldom post
recipes. No matter what gets posted, there is almost always an objection.
The recipe is too complex, too high in fat or carbs, the ingredients are too
expensive, the item is too foreign or too common, there is an allergy to the
ingredients or they are not locally available. Often the request goes like
this: "I'm looking for the delicious cake that I ate as a child in the
elementary school cafeteria" In other cases you haul out the cookbooks and
post a recipe and the person who requested it is never heard from again. I
generally pose a question to narrow the request and the OP never responds.
Since you already have brownies, then I would suggest fudge. Again, soft
and intensely chocolate. Another thought would be truffles. Yes, I know
these aren't cookies, but then maybe they would be a welcome choice because
they better meet your requirements of being both soft and intensely
chocolate. Everyone makes cookies for Christmas. A nice selection of
chocolate truffles would set you apart from the crowd and they are very easy
to make.
|
|
|
| Eric Jorgensen |
On Fri, 10 Dec 2004 23:47:53 GMT
"Vox Humana" <vhumana@hotmail.com> wrote:
> Don't take this personally, but this is a good example of why I seldom
> post recipes. No matter what gets posted, there is almost always an
> objection. The recipe is too complex, too high in fat or carbs, the
> ingredients are too expensive, the item is too foreign or too common,
> there is an allergy to the ingredients or they are not locally available.
And people wonder why my advice to those who question my methods is
"Nuts to you!" - some day someone will start yammering to me about their
deadly nut allergy after i say that, too.
Part of the problem is semantic. I come from a technical background,
where the habit is to state things factually, with the presupposition that
you are making a statement of opinion based on experience. A lot of people
fail to grasp the flexibility inherent in a statement of opinion, when
stated factually.
So i end up falling over myself to pepper my more helpful responses to
these questions with conditional phrases, 'cause the noobs are too thin
skinned and feel like their toes have been stepped on if i don't.
> Since you already have brownies, then I would suggest fudge. Again, soft
> and intensely chocolate. Another thought would be truffles. Yes, I know
> these aren't cookies, but then maybe they would be a welcome choice
> because they better meet your requirements of being both soft and
> intensely chocolate. Everyone makes cookies for Christmas. A nice
> selection of chocolate truffles would set you apart from the crowd and
> they are very easy to make.
My grandmother used to make fudge every christmas. I never appreciated
how skilled she was at this until other people started offering me home
made fudge. Gramma Jorgensen's fudge was boutique store grade, at the very
least. When people offer me their hackneyed attempts at 'divinity' it's all
i can do to smile through it.
I'm in favor of anyone trying to become better at making Fudge, while
eschewing 'fudge'. It's a worthy endeavor. Fudge fabrication is a matter of
science, artistry, and meteorology that i don't have the time to pursue.
'fudge' on the other hand, you can get from velveeta.
The OP seems to want a cookie with a soft, chocolate flavored crumb.
These are uncommon but not unheard of. iirc one of the Betty Crocker books
includes a recipe for such a cookie, with walnuts in it. An adventurous
baker could replace the nuts with more chocolate.
alt.cookies.yum.yum.yum is the appropriate forum for the search. I have
eaten the above mentioned cookies but do not have easy access to the recipe
and won't be spending any of my free time looking for it, having far less
free time due to gainful, meaningful employment.
The problem with the request is that it's nearly impossible to make a
soft-crumb drop-cookie with a lot of stuff in it, without ending up with
just a little ball of cookie-mass. It's a matter of physics. Not that i
mind eating the occasional well-made dome-shaped chocolate chip cookie.
Your roll-and-cut variety is similarly thin, and often hard, and doesn't
adapt well to filling.
You could get somewhere with a bar cookie, but it'd be basically a
brownie.
|
|
|
| Ida Slapter |
On Fri, 10 Dec 2004 23:47:53 GMT, "Vox Humana" <vhumana@hotmail.com>
wrote:
>Don't take this personally, but this is a good example of why I seldom post
>recipes. No matter what gets posted, there is almost always an objection.
>The recipe is too complex, too high in fat or carbs, the ingredients are too
>expensive, the item is too foreign or too common, there is an allergy to the
>ingredients or they are not locally available.
Oh...........post the damn recipe..... I still have the option to
skip the recipe if I don't "care" for your suggestions. Isn't that a
wonderful thing about this forum??!!
Here is the fattest, too high in fat....too high in carbs....too
expensive....foreign ingredients...too common ingredients.... too many
allergies....too many nuts...too much butter...
AND IT IS THE BEST DAMN BROWNIE RECIPE YOU HAVE EVER WRAPPED YOUR LIPS
AROUND!
@@@@@ Now You're Cooking! Export Format
Scrumptious Brownies
none
8 oz unsweetened chocolate
1 cup butter
5 eggs
3 cup sugar
1 tablespoon vanilla
1 1/2 cup flour
2 cup walnuts, chopped
Melt chocolate and butter in a saucepan over very low heat, stirring
constantly. Cool slightly.
Beat eggs, sugar and vanilla in large mixer bowl on high speed for 10
minutes. Beat in chocolate mixture on low speed. Add flour, beating
just
to blend. Stir in nuts. Spread in greased 13 x 9 pan.
Bake at 375F. for 35 to 40 minutes or until cake tester inserted into
center comes out almost clean. Do not overbake. Cool in pan, then
cut
into squares.
You can also use self-rising flour in place of all purpose flour and
get a delightfully good chocolate cake.
Yield: 32 servings
** Exported from Now You're Cooking! v5.66 **
|
|
|
| Vox Humana |
"Ida Slapter" <buffalohide@yahoo.com> wrote in message
news:lplkr0d8fqf8gifcvn50cflmsahcr0frko@4ax.com...
> On Fri, 10 Dec 2004 23:47:53 GMT, "Vox Humana" <vhumana@hotmail.com>
> wrote:
>
> >Don't take this personally, but this is a good example of why I seldom
post
> >recipes. No matter what gets posted, there is almost always an
objection.
> >The recipe is too complex, too high in fat or carbs, the ingredients are
too
> >expensive, the item is too foreign or too common, there is an allergy to
the
> >ingredients or they are not locally available.
>
> Oh...........post the damn recipe..... I still have the option to
> skip the recipe if I don't "care" for your suggestions. Isn't that a
> wonderful thing about this forum??!!
>
Here is a link to the brownies that I like. It looks a lot like your recipe
but with more chocolate and a little less sugar, and more egg.
http://fitdv.recipezaar.com/mycookb...pe.zsp?id=59895
|
|
|
| Ida Slapter |
On Sat, 11 Dec 2004 03:46:36 GMT, "Vox Humana" <vhumana@hotmail.com>
wrote:
>Here is a link to the brownies that I like. It looks a lot like your recipe
>but with more chocolate and a little less sugar, and more egg.
>http://fitdv.recipezaar.com/mycookb...pe.zsp?id=59895
Oh...........I KNOW I have a new brownie recipe!! That is wonderful.
|
|
|
| Peggy |
http://search.allrecipes.com/recipe...5&srt=1&x=1&y=8
http://search.allrecipes.com/recipe...&siteid=5&srt=1
~Peggy
"Kim E" <aqa12nospam@yahoo.com> wrote in message
news:_qydnV7TJdhviyfcRVn-iQ@adelphia.com...
> Hi - I just found this newsgroup! I am looking for a recipe for chocolate
> cookies to bake for a family member who loves chocolate. The only
> requirements are that the cookies be soft (as opposed to crunchy) and be
> very chocolatey - sort of death by chocolate kind of thing. Any
> suggestions?
>
> Thanks!
>
> -kim
>
|
|
|
| Vox Humana |
"Ida Slapter" <buffalohide@yahoo.com> wrote in message
news:daulr09kb1l77gbomq9pibo6b4acdajfkn@4ax.com...
> On Sat, 11 Dec 2004 03:46:36 GMT, "Vox Humana" <vhumana@hotmail.com>
> wrote:
>
> >Here is a link to the brownies that I like. It looks a lot like your
recipe
> >but with more chocolate and a little less sugar, and more egg.
> >http://fitdv.recipezaar.com/mycookb...pe.zsp?id=59895
>
>
> Oh...........I KNOW I have a new brownie recipe!! That is wonderful.
Anything with a pound of butter and over two pounds of chocolate has to be
good!
|
|
|
| Ida Slapter |
On Sat, 11 Dec 2004 23:37:09 GMT, "Vox Humana" <vhumana@hotmail.com>
wrote:
>Anything with a pound of butter and over two pounds of chocolate has to be
>good!
<vbg> the only thing missing was a cup of heavy cream! Thanks
again....made it this afternoon and those brownies are gone as we
speak!
|
|
|
| Vox Humana |
"Ida Slapter" <buffalohide@yahoo.com> wrote in message
news:a08nr0hakvvo6b6ot13ekbee67l8se955s@4ax.com...
> On Sat, 11 Dec 2004 23:37:09 GMT, "Vox Humana" <vhumana@hotmail.com>
> wrote:
>
> >Anything with a pound of butter and over two pounds of chocolate has to
be
> >good!
>
> <vbg> the only thing missing was a cup of heavy cream! Thanks
> again....made it this afternoon and those brownies are gone as we
> speak!
You can compensate by putting a scoop of vanilla ice cream on one of them
and sprinkle with a few raspberries. It's only Christmas once a year.
|
|
|
| frood |
A friend of mine on another ng posted this one, but I haven't tried it.
From Hershey's:
The Chewy Chocolate Cookie (mixes in 5 minutes!)
1 1/4 cups butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups unsifted all-purpose flour
3/4 cup Hershey's Cocoa (be generous)
1 teaspoon baking SODA
1/2 teaspoon salt
1 cup finely chopped nuts, optional
Cream butter or margarine and sugar in large mixer bowl. Add eggs
and vanilla: blend well. Combine flour, cocoa, baking soda, and salt:
blend into creamed mixture. Stir in nuts, if desired.
Drop by spoonsful onto ungreased cookie sheet (or seasoned baking stone.)
Bake at 350 degrees F. for 8 to 9 minutes. *DO NOT over-bake.
Cookies will be soft. They will puff during baking, flatten upon cooling.
Cool on cookie sheet until set, about 1 minute; remove to wire rack (or
sports section of the newspaper on the counter)
to cool completely. Makes about 4 1/2 dozen cookies.
(Or about 2 dozen real size cookies.)
--
Wendy
http://griffinsflight.com/Quilting/quilt1.htm
de-fang email address to reply
"Kim E" <aqa12nospam@yahoo.com> wrote in message
news:_qydnV7TJdhviyfcRVn-iQ@adelphia.com...
> Hi - I just found this newsgroup! I am looking for a recipe for chocolate
> cookies to bake for a family member who loves chocolate. The only
> requirements are that the cookies be soft (as opposed to crunchy) and be
> very chocolatey - sort of death by chocolate kind of thing. Any
> suggestions?
>
> Thanks!
>
> -kim
>
|
|
|
| Kim E |
"Vox Humana" <vhumana@hotmail.com> wrote:
> Since you already have brownies, then I would suggest fudge. Again, soft
> and intensely chocolate. Another thought would be truffles. Yes, I know
> these aren't cookies, but then maybe they would be a welcome choice
> because
> they better meet your requirements of being both soft and intensely
> chocolate. Everyone makes cookies for Christmas. A nice selection of
> chocolate truffles would set you apart from the crowd and they are very
> easy
> to make.
Thanks, I will look up some truffles recipes. I know what they are, but I
don't think i have ever had one.
-kim
|
|
|
| Kim E |
"Eric Jorgensen" <alhaz@xmission.com> wrote in message
news:20041210174643.2fddc62c@wafer...
> My grandmother used to make fudge every christmas. I never appreciated
> how skilled she was at this until other people started offering me home
> made fudge. Gramma Jorgensen's fudge was boutique store grade, at the very
> least. When people offer me their hackneyed attempts at 'divinity' it's
> all
> i can do to smile through it.
>
> I'm in favor of anyone trying to become better at making Fudge, while
> eschewing 'fudge'. It's a worthy endeavor. Fudge fabrication is a matter
> of
> science, artistry, and meteorology that i don't have the time to pursue.
> 'fudge' on the other hand, you can get from velveeta.
>
> The OP seems to want a cookie with a soft, chocolate flavored crumb.
> These are uncommon but not unheard of. iirc one of the Betty Crocker books
> includes a recipe for such a cookie, with walnuts in it. An adventurous
> baker could replace the nuts with more chocolate.
>
> alt.cookies.yum.yum.yum is the appropriate forum for the search. I have
> eaten the above mentioned cookies but do not have easy access to the
> recipe
> and won't be spending any of my free time looking for it, having far less
> free time due to gainful, meaningful employment.
>
> The problem with the request is that it's nearly impossible to make a
> soft-crumb drop-cookie with a lot of stuff in it, without ending up with
> just a little ball of cookie-mass. It's a matter of physics. Not that i
> mind eating the occasional well-made dome-shaped chocolate chip cookie.
> Your roll-and-cut variety is similarly thin, and often hard, and doesn't
> adapt well to filling.
>
> You could get somewhere with a bar cookie, but it'd be basically a
> brownie.
LOL, this was a far more well-thought out response than I thought I'd get
with my little cookie recipe request! I had not sufficiently considered
the physics involved when I agreed to make a very soft chocately cookie for
one of my cousins. I found a couple of recipe that basically look like
fudge cookies - do you want me to report back after I make them? :)
-kim
|
|
|
| Kim E |
THanks, I will try it!
-kim
"frood" <mamaboo@FangGriffinsFlight.com> wrote in message
news:8vqvd.5150$hc7.426739@twister.southeast.rr.com...
>A friend of mine on another ng posted this one, but I haven't tried it.
>
> From Hershey's:
> The Chewy Chocolate Cookie (mixes in 5 minutes!)
>
>
> 1 1/4 cups butter or margarine, softened
> 2 cups sugar
> 2 eggs
> 2 teaspoons vanilla
> 2 cups unsifted all-purpose flour
> 3/4 cup Hershey's Cocoa (be generous)
> 1 teaspoon baking SODA
> 1/2 teaspoon salt
> 1 cup finely chopped nuts, optional
>
>
> Cream butter or margarine and sugar in large mixer bowl. Add eggs
> and vanilla: blend well. Combine flour, cocoa, baking soda, and salt:
> blend into creamed mixture. Stir in nuts, if desired.
> Drop by spoonsful onto ungreased cookie sheet (or seasoned baking stone.)
> Bake at 350 degrees F. for 8 to 9 minutes. *DO NOT over-bake.
> Cookies will be soft. They will puff during baking, flatten upon cooling.
> Cool on cookie sheet until set, about 1 minute; remove to wire rack (or
> sports section of the newspaper on the counter)
> to cool completely. Makes about 4 1/2 dozen cookies.
>
> (Or about 2 dozen real size cookies.)
>
>
> --
> Wendy
> http://griffinsflight.com/Quilting/quilt1.htm
> de-fang email address to reply
>
>
>
>
> "Kim E" <aqa12nospam@yahoo.com> wrote in message
> news:_qydnV7TJdhviyfcRVn-iQ@adelphia.com...
>> Hi - I just found this newsgroup! I am looking for a recipe for
>> chocolate cookies to bake for a family member who loves chocolate. The
>> only requirements are that the cookies be soft (as opposed to crunchy)
>> and be very chocolatey - sort of death by chocolate kind of thing. Any
>> suggestions?
>>
>> Thanks!
>>
>> -kim
>>
>
>
|
|
|
| Vox Humana |
"Kim E" <aqa12nospam@yahoo.com> wrote in message
news:fL-dnaeRk5dOFCLcRVn-vQ@adelphia.com...
>
> "Vox Humana" <vhumana@hotmail.com> wrote:
>
> > Since you already have brownies, then I would suggest fudge. Again,
soft
> > and intensely chocolate. Another thought would be truffles. Yes, I
know
> > these aren't cookies, but then maybe they would be a welcome choice
> > because
> > they better meet your requirements of being both soft and intensely
> > chocolate. Everyone makes cookies for Christmas. A nice selection of
> > chocolate truffles would set you apart from the crowd and they are very
> > easy
> > to make.
>
> Thanks, I will look up some truffles recipes. I know what they are, but I
> don't think i have ever had one.
Here are my recipes:
4 lbs White Chocolate
2 cups cream
4 tsp. vanilla
*********************
4 lbs. Semi Sweet Chocolate
2 1/2 cups cream
10 oz. butter
1 tablespoon vanilla
*********************
7 lbs. white chocolate
3 3/4 to 4 cups cream
2 tablespoons vanilla
1 lb. coconut
1 lb. almonds
*********************
6 lb semi-sweet chocolate
1 lb butter
2 cups cream
2 cups orange juice concentrate
4 tsp. vanilla
1/2 tsp. orange flower water
*********************
8 lb. milk chocolate
3 1/2 cups cream
2 tablespoons vanilla
4 oz. butter
*********************
5 lb. semi sweet chocolate
2 1/4 cups cream
14 oz. butter
4 tsp. vanilla
2 lb. nuts OR coconut
*********************
6 oz. bittersweet or semi-sweet chocolate
2 tablespoons butter
1/4 cup cream
1/4 tsp. vanilla
1 lb bittersweet of semisweet chocolate for dipping
*********************
6 oz. bittersweet or semi-sweet chocolate
3 tablespoons cream
2 tablespoons butter
2 tablespoons sour cream
1 tablespoon Grand Marnier or other orange liqueur
2 tsp.. finely grated orange peel
1 lb. white chocolate for dipping
3/4 lb white chocolate for second dipping
10 small pieces candied orange peel for garnish
*********************
10oz white chocolate
2 tablespoons canned coconut cream
2 tablespoons sour cream
1/2 cup finely chopped toasted unsalted macadamia nuts
1/4 cup toasted flaked sweetened coconut
1 tablespoon dark rum
1 tsp. grated lime peel
roll in powered sugar
1 lb white chocolate for dipping
*********************
6 oz white chocolate
2 tablespoons cream
1 tablespoon coffee liqueur
1/4 tsp. vanilla
1 egg yolk, beaten
1 tsp. finely ground coffee (NOT instant)
1 1/2 cups unsweetened cocoa powder
2 tsp. cinnamon
combine last two ingredients and coat truffle
*********************
6 oz. bittersweet or semisweet chocolate
6 tablespoons cream
2 tablespoons butter
1/4 tsp. peppermint OIL
1 lb. bittersweet chocolate for dipping
4 oz. white chocolate for dipping
*********************
8 oz white chocolate
1/4 cup cream
1 tablespoon crystallized ginger, chopped
1 lb. white chocolate for dipping
*********************
8 oz milk chocolate
3 tablespoons cream
2 tablespoons butter
2 teaspoons finely ground coffee (NOT instant)
unsweetened cocoa for rolling
20 whole roasted almonds
1 pound milk chocolate for dipping
(almond is encased in truffle before dipping)
*********************
6 oz. bittersweet of semisweet chocolate
3 tablespoons cream
2 tablespoons crème fraiche or sour cream
2 tablespoons butter
1 tablespoon Frangelico liqueur
1/4 tsp. vanilla
3/4 cup Hazelnut Praline*
unsweetened cocoa powder for rolling
1 lb. bittersweet or semisweet chocolate for dipping
Hazelnut Praline*
1 cup sugar
1/4 cup water
1 1/2 cups toasted, husked hazelnuts
Cook sugar and water until caramelized. Add nuts and pour onto
buttered sheet pan. When cool, break into small pieces and grind
in food processor.
*********************
I heat the cream to a boil. The chocolate is chopped in the food processor,
and with the machine running, I pour in the hot cream and process until the
chocolate is melted. When cooled to warm room temperature, I stir in the
rest of the ingredients. The mixture is covered and refrigerated until
firm. I use a disher to scoop out the truffle mixture and then roll into a
ball. The truffles are then rolled in the covering ingredients (cocoa
powder, finely chopped nuts, powdered sugar, cinnamon, etc, or dipped into
tempered chocolate (as indicated in the recipes.)
Most of the recipes are from an article entitled "The Elegant Temptation"
but Sarah Tenaglia. Bon Appetite, Jan. 1987. I
|
|
|
| Kim E |
Thank you VERY much for all those recipes, you saved me a lot of time
looking them up.
-kim
"Vox Humana" <vhumana@hotmail.com> wrote:
>
> "Kim E" <aqa12nospam@yahoo.com> wrote:
>> Thanks, I will look up some truffles recipes. I know what they are, but
>> I
>> don't think i have ever had one.
>
> Here are my recipes:
>
> 4 lbs White Chocolate
> 2 cups cream
> 4 tsp. vanilla
>
> *********************
> 4 lbs. Semi Sweet Chocolate
> 2 1/2 cups cream
> 10 oz. butter
> 1 tablespoon vanilla
>
> *********************
>
> 7 lbs. white chocolate
> 3 3/4 to 4 cups cream
> 2 tablespoons vanilla
> 1 lb. coconut
> 1 lb. almonds
>
> *********************
>
>
> 6 lb semi-sweet chocolate
> 1 lb butter
> 2 cups cream
> 2 cups orange juice concentrate
> 4 tsp. vanilla
> 1/2 tsp. orange flower water
>
> *********************
>
>
> 8 lb. milk chocolate
> 3 1/2 cups cream
> 2 tablespoons vanilla
> 4 oz. butter
>
> *********************
>
>
> 5 lb. semi sweet chocolate
> 2 1/4 cups cream
> 14 oz. butter
> 4 tsp. vanilla
> 2 lb. nuts OR coconut
>
> *********************
>
>
> 6 oz. bittersweet or semi-sweet chocolate
> 2 tablespoons butter
> 1/4 cup cream
> 1/4 tsp. vanilla
> 1 lb bittersweet of semisweet chocolate for dipping
>
> *********************
>
>
> 6 oz. bittersweet or semi-sweet chocolate
> 3 tablespoons cream
> 2 tablespoons butter
> 2 tablespoons sour cream
> 1 tablespoon Grand Marnier or other orange liqueur
> 2 tsp.. finely grated orange peel
> 1 lb. white chocolate for dipping
> 3/4 lb white chocolate for second dipping
> 10 small pieces candied orange peel for garnish
>
> *********************
>
>
> 10oz white chocolate
> 2 tablespoons canned coconut cream
> 2 tablespoons sour cream
> 1/2 cup finely chopped toasted unsalted macadamia nuts
> 1/4 cup toasted flaked sweetened coconut
> 1 tablespoon dark rum
> 1 tsp. grated lime peel
> roll in powered sugar
> 1 lb white chocolate for dipping
>
> *********************
>
>
> 6 oz white chocolate
> 2 tablespoons cream
> 1 tablespoon coffee liqueur
> 1/4 tsp. vanilla
> 1 egg yolk, beaten
> 1 tsp. finely ground coffee (NOT instant)
>
>
> 1 1/2 cups unsweetened cocoa powder
> 2 tsp. cinnamon
> combine last two ingredients and coat truffle
>
> *********************
>
>
> 6 oz. bittersweet or semisweet chocolate
> 6 tablespoons cream
> 2 tablespoons butter
> 1/4 tsp. peppermint OIL
> 1 lb. bittersweet chocolate for dipping
> 4 oz. white chocolate for dipping
>
> *********************
>
>
> 8 oz white chocolate
> 1/4 cup cream
> 1 tablespoon crystallized ginger, chopped
> 1 lb. white chocolate for dipping
>
> *********************
>
>
> 8 oz milk chocolate
> 3 tablespoons cream
> 2 tablespoons butter
> 2 teaspoons finely ground coffee (NOT instant)
> unsweetened cocoa for rolling
> 20 whole roasted almonds
> 1 pound milk chocolate for dipping
> (almond is encased in truffle before dipping)
>
> *********************
>
>
> 6 oz. bittersweet of semisweet chocolate
> 3 tablespoons cream
> 2 tablespoons crème fraiche or sour cream
> 2 tablespoons butter
> 1 tablespoon Frangelico liqueur
> 1/4 tsp. vanilla
> 3/4 cup Hazelnut Praline*
> unsweetened cocoa powder for rolling
> 1 lb. bittersweet or semisweet chocolate for dipping
>
> Hazelnut Praline*
> 1 cup sugar
> 1/4 cup water
> 1 1/2 cups toasted, husked hazelnuts
> Cook sugar and water until caramelized. Add nuts and pour onto
> buttered sheet pan. When cool, break into small pieces and grind
> in food processor.
>
> *********************
>
>
>
> I heat the cream to a boil. The chocolate is chopped in the food
> processor,
> and with the machine running, I pour in the hot cream and process until
> the
> chocolate is melted. When cooled to warm room temperature, I stir in the
> rest of the ingredients. The mixture is covered and refrigerated until
> firm. I use a disher to scoop out the truffle mixture and then roll into
> a
> ball. The truffles are then rolled in the covering ingredients (cocoa
> powder, finely chopped nuts, powdered sugar, cinnamon, etc, or dipped
> into
> tempered chocolate (as indicated in the recipes.)
>
> Most of the recipes are from an article entitled "The Elegant Temptation"
> but Sarah Tenaglia. Bon Appetite, Jan. 1987. I
>
>
|
|
|
| Karyn Rickert |
Here is an awesome, intensely chocolate cookie that I've made for years. It
comes from the Bon Appetit Christmas book (page 13). I always double the
batch as they are quite popular!
Chocolate Rads
(makes about 15)
1 pound bittersweet (not unsweetened) or semisweet chocolate
1 3/4 cups sugar
4 large eggs
1/4 cup (1/2 stick) unsalted butter, melted
1 tablespoon vanilla extract
1 teaspoon instant espresso powder or instant coffee powder
1/2 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 1/3 cups semisweet chocolate chips (about 14 oz)
1 cup chopped walnuts, toasted (about 4 oz) (I always add more chocolate
here and omit the nuts)
Melt chocolate in top of double boiler over simmering water, stirring until
smooth. Remove from heat. Using electric mixer, beat sugar and eggs in
large bowl until pale yellow and thick, about 5 minutes. Beat in melted
chocolate, melted butter, vanilla and espresso powder. Sift flour, baking
powder and salt into small bowl. Stir dry ingredients into chocolate
mixture. Mix in chocolate chips and nuts. Cover and refridgerate mixture
until firm, approximately 30 minutes.
Preheat oven to 350 F. Line 2 large cookie sheets with parchment paper.
Drop batter by 1/2 cupfuls onto prepared cookie sheets, spacing evenly.
Press with moist fingertips to form 3 1/2 - 4 inch rounds. Bake cookies
until tops become dry and crack, about 16 minutes. Cool cookies on
parchment. Remove from parchment. Cover and store in airtight container at
room temperature.
|
|
|
| Vox Humana |
"Karyn Rickert" <ck121802@epix.net> wrote in message
news:rnlwd.1135$925.119480@news1.epix.net...
> Here is an awesome, intensely chocolate cookie that I've made for years.
It
> comes from the Bon Appetit Christmas book (page 13). I always double the
> batch as they are quite popular!
>
> Chocolate Rads
> (makes about 15)
>
> 1 pound bittersweet (not unsweetened) or semisweet chocolate
> 1 3/4 cups sugar
> 4 large eggs
> 1/4 cup (1/2 stick) unsalted butter, melted
> 1 tablespoon vanilla extract
> 1 teaspoon instant espresso powder or instant coffee powder
> 1/2 cup cake flour
> 1 teaspoon baking powder
> 1/4 teaspoon salt
> 2 1/3 cups semisweet chocolate chips (about 14 oz)
> 1 cup chopped walnuts, toasted (about 4 oz) (I always add more chocolate
> here and omit the nuts)
>
> Melt chocolate in top of double boiler over simmering water, stirring
until
> smooth. Remove from heat. Using electric mixer, beat sugar and eggs in
> large bowl until pale yellow and thick, about 5 minutes. Beat in melted
> chocolate, melted butter, vanilla and espresso powder. Sift flour, baking
> powder and salt into small bowl. Stir dry ingredients into chocolate
> mixture. Mix in chocolate chips and nuts. Cover and refridgerate mixture
> until firm, approximately 30 minutes.
>
> Preheat oven to 350 F. Line 2 large cookie sheets with parchment paper.
> Drop batter by 1/2 cupfuls onto prepared cookie sheets, spacing evenly.
> Press with moist fingertips to form 3 1/2 - 4 inch rounds. Bake cookies
> until tops become dry and crack, about 16 minutes. Cool cookies on
> parchment. Remove from parchment. Cover and store in airtight container
at
> room temperature.
!/2 cup! That's a hell of a cookie.
|
|
|
| betsy |
Karyn Rickert wrote:
> Here is an awesome, intensely chocolate cookie that I've made for
years. It
> comes from the Bon Appetit Christmas book (page 13). I always double
the
> batch as they are quite popular!
>
> Chocolate Rads
> (makes about 15)
>
> 1 pound bittersweet (not unsweetened) or semisweet chocolate
> 1 3/4 cups sugar
> 4 large eggs
> 1/4 cup (1/2 stick) unsalted butter, melted
> 1 tablespoon vanilla extract
> 1 teaspoon instant espresso powder or instant coffee powder
> 1/2 cup cake flour
> 1 teaspoon baking powder
> 1/4 teaspoon salt
> 2 1/3 cups semisweet chocolate chips (about 14 oz)
> 1 cup chopped walnuts, toasted (about 4 oz) (I always add more
chocolate
> here and omit the nuts)
>
> Melt chocolate in top of double boiler over simmering water, stirring
until
> smooth. Remove from heat. Using electric mixer, beat sugar and eggs
in
> large bowl until pale yellow and thick, about 5 minutes. Beat in
melted
> chocolate, melted butter, vanilla and espresso powder. Sift flour,
baking
> powder and salt into small bowl. Stir dry ingredients into chocolate
> mixture. Mix in chocolate chips and nuts. Cover and refridgerate
mixture
> until firm, approximately 30 minutes.
>
> Preheat oven to 350 F. Line 2 large cookie sheets with parchment
paper.
> Drop batter by 1/2 cupfuls onto prepared cookie sheets, spacing
evenly.
> Press with moist fingertips to form 3 1/2 - 4 inch rounds. Bake
cookies
> until tops become dry and crack, about 16 minutes. Cool cookies on
> parchment. Remove from parchment. Cover and store in airtight
container at
> room temperature.
Just a question - 1/2 cup of dough? you do really mean to put 4 oz by
volume of dough per cookie? Just wondering, 'cause I'd like to try
these, I think my family would like them, it's just an awful lot, but
maybe that's why they're chewy, they're thick?
thanks
betsy
|
|
|
| betsy |
Karyn Rickert wrote:
> Here is an awesome, intensely chocolate cookie that I've made for
years. It
> comes from the Bon Appetit Christmas book (page 13). I always double
the
> batch as they are quite popular!
>
> Chocolate Rads
> (makes about 15)
>
> 1 pound bittersweet (not unsweetened) or semisweet chocolate
> 1 3/4 cups sugar
> 4 large eggs
> 1/4 cup (1/2 stick) unsalted butter, melted
> 1 tablespoon vanilla extract
> 1 teaspoon instant espresso powder or instant coffee powder
> 1/2 cup cake flour
> 1 teaspoon baking powder
> 1/4 teaspoon salt
> 2 1/3 cups semisweet chocolate chips (about 14 oz)
> 1 cup chopped walnuts, toasted (about 4 oz) (I always add more
chocolate
> here and omit the nuts)
>
> Melt chocolate in top of double boiler over simmering water, stirring
until
> smooth. Remove from heat. Using electric mixer, beat sugar and eggs
in
> large bowl until pale yellow and thick, about 5 minutes. Beat in
melted
> chocolate, melted butter, vanilla and espresso powder. Sift flour,
baking
> powder and salt into small bowl. Stir dry ingredients into chocolate
> mixture. Mix in chocolate chips and nuts. Cover and refridgerate
mixture
> until firm, approximately 30 minutes.
>
> Preheat oven to 350 F. Line 2 large cookie sheets with parchment
paper.
> Drop batter by 1/2 cupfuls onto prepared cookie sheets, spacing
evenly.
> Press with moist fingertips to form 3 1/2 - 4 inch rounds. Bake
cookies
> until tops become dry and crack, about 16 minutes. Cool cookies on
> parchment. Remove from parchment. Cover and store in airtight
container at
> room temperature.
Just a question - 1/2 cup of dough? you do really mean to put 4 oz by
volume of dough per cookie? Just wondering, 'cause I'd like to try
these, I think my family would like them, it's just an awful lot, but
maybe that's wehy they're chewy, they're thick?
thanks
betsy
|
|
|
| Karyn Rickert |
Just a question - 1/2 cup of dough? you do really mean to put 4 oz by
volume of dough per cookie? Just wondering, 'cause I'd like to try
these, I think my family would like them, it's just an awful lot, but
maybe that's why they're chewy, they're thick?
thanks
betsy
Yes, they do mean to drop a whole 1/2 cup (4 oz) of cookie dough onto the
cookie sheet for 1 cookie. They come out fabulously chewy and HUGE! I made
them for the first time about 8 or 9 years ago and have been receiving
requests for them since.
Your welcome,
Karyn
|
|
|
| betsy |
OK, so how far apart should they be once you've flattened to 3 1/2 or 4
inch circles? That is, how much space in between the edges of 2 of
them?
thanks
betsy
(Google seems to have changed their set-up, and since I post through
them, it doesn't look like the text of the message I am replying to is
also quoted, so I apologize if that's true.)
I am asking about the chewy chocolate cookies that use 1/2 cup of dough
per cookie...
|
|
|
| Karyn Rickert |
You place them about an inch or so apart. They don't spread real far which
is why they are so chewy and yummy! I have to make another batch this
weekend since the first batch didn't make it into the gift baskets for
Christmas.
Enjoy!
Karyn
|
|
|
| Michael |
Loved those truffle recipes, Vox. WAHOOO!! They looked wonderful.
My favorite cookie is a variation on the Nestle's Toll House Cookie
recipe. I add more vanilla, more chips, and walnut extract. They
always come out soft and chewy, but I watch the time like a hawk. A
minute too long and they get crunchy. If you needed ultra-chocolate,
you could replace a quarter cup of the flour with cocoa. Does that
sound right, or too much?
One hint on the Toll House Cookies. It's tempting to melt the butter
in the recipe because the batter comes out so stiff and hard to work,
but don't melt it. That stiffness keeps the cookies from flattening
out into a less-than-satisfying shape which seems to me to effect the
taste as well as the shape.
Good luck on your super chocolate cookie quest!
Merry Christmas and Happy Holidays!
Michael
|
|
|
|
