Chocapocalypse Cookies Recipes
CHOCOLATE CHOCOLATE CHIP COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly.
- For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.
- For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled
ALTON BROWN'S CHOCAPOCALYPSE COOKIE RECIPE - (3.9/5)
Provided by á-466
Number Of Ingredients 12
Steps:
- Place the 54-percent bittersweet chocolate and unsweetened chocolate in a medium glass mixing bowl and microwave on high for two 30-second intervals, stirring after each interval. If still not smooth heat for 10 additional seconds at a time and stir until smooth. Set aside to cool to 90 degrees F, approximately 15 minutes. Whisk the flour, baking powder and salt together, transfer to a paper plate and set aside. Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined and looks like wet sand, about 2 minutes. Whisk the eggs and vanilla together in a small bowl. Turn the mixer on low speed and slowly add the egg mixture until fully incorporated. Pour in the melted chocolate and mix to combine. Stop and scrape down the sides of the bowl. With the mixer on low speed, add the flour mixture and mix until integrated. Add the 70-percent bittersweet chocolate, 40-percent milk chocolate and the cocoa nibs and mix until combined. Cover the bowl with plastic wrap and refrigerate for 45 minutes. Preheat the oven to 350 degrees F. Scoop the dough using a 1 1/4-inch-diameter scoop onto parchment-lined half-sheet pans, placing 2 inches apart, 12 cookies per pan. Bake for 8 to 9 minutes, rotating after 5 minutes. Do not over-bake; the cookies may look wet and doughy. Cool the cookies on the pan for 2 minutes, then transfer on the parchment paper to a cooling rack to cool completely.
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FUDGY CHOCOLATE COOKIES FROM SCRATCH - ALTON BROWN
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4.8/5 (36)Total Time 1 hr 40 minsCategory Sweets
- Place the 54 percent bittersweet chocolate and unsweetened chocolate in a heatproof bowl and microwave on high for two 30-second intervals, stirring after each interval. If still not smooth, heat for an additional 10 seconds at a time and stir until it is. Set aside until cooled to 90°F, about 15 minutes.
- Whisk the flour, baking powder, and salt together in a small bowl, then transfer to a paper plate. Then, in the same bowl, whisk the eggs and vanilla together and set aside.
- Mount the paddle attachment on your stand mixer and cream the butter and sugar on medium speed until the mixture looks like wet sand, about 2 minutes.
- Reduce speed to low, and slowly add the egg mixture until fully incorporated. Pour in the melted chocolate and mix to combine, stopping to scrape down the sides of the bowl as needed. Then, with the mixer still on low, work in the flour mixture. When the batter seems homogenized, mix in the 70 percent bittersweet chocolate, milk chocolate, and cocoa nibs.
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