Chocolate Caliente Cookies Recipes

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

CHOCOLATE CHOCOLATE CHIP COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

HOME

Steps:

• Microwave 1 cup chunks in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Chunks may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chunks are melted.
• Combine flour, cinnamon, baking powder, salt and cayenne pepper in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Add melted chocolate; stir until blended. Gradually stir in flour mixture. Refrigerate for 2 hours.
• Preheat oven to 350º F. Line baking sheets with foil.
• Shape dough into 1 1/2-inch balls. Place 3 inches apart on baking sheets.
• Bake for 12 minutes or until cookies are puffed and centers are set but still soft. Immediately place remaining 3/4 cup chunks, about 5 to 6 chunks per cookie, onto tops of cookies. Cool on baking sheets for 2 minutes; remove to wire racks. Allow chunks to soften and spread melted chocolate evenly over tops of cookies.

CHOCOLATE CALIENTE

Steps:

• Pour the milk into a saucepan with the cinnamon sticks, citrus peels and vanilla. Bring to the boil over a medium heat and boil for 8-10 mins to infuse the milk.
• Strain the milk through a sieve into a jug. Discard the aromatics and leave the infused milk to cool, then pour into a clean pan with the cocoa and cornmeal. Bring to a simmer over a low heat, whisking now and then until thick and smooth. Divide between mugs and top with whipped cream.

CHOCOLATE CALIENTE: AUTHENTIC MEXICAN HOT CHOCOLATE

Steps:

• Gather the ingredients.
• The tablets of chocolate de mesa are usually divided into 6 to 8 wedges. Place each tablet on a cutting board and cut with a sharp knife into wedges. Don't worry if they don't cut perfectly-you are going to be dissolving the chocolate .
• Place milk in a saucepan over medium heat.
• Once the first tiny bubbles begin to appear in the milk, add the wedges of chocolate and continue heating, stirring slowly but constantly, until the chocolate has melted. Do not let milk boil; if it looks as if it is going to start boiling, take the pan off the heat for a few minutes, continue to stir, then turn burner down a bit and return pan to heat.
• Drink hot chocolate as is, or place in a blender , half of the amount at a time, and carefully blend mixture until the desired degree of frothiness has been reached.

CHOCOLATE CALIENTE COOKIES

Steps:

• MICROWAVE 1 cup chunks in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Chunks may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chunks are melted.
• COMBINE flour, cinnamon, baking powder, salt and cayenne pepper in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Add melted chocolate; stir until blended. Gradually stir in flour mixture. Refrigerate for 2 hours.
• PREHEAT oven to 350°F. Line baking sheets with foil.
• SHAPE dough into 1 1/2-inch balls. Place 3 inches apart on baking sheets.
• BAKE for 12 minutes or until cookies are puffed and centers are set but still soft. Immediately place remaining chunks, about 5 to 6 chunks per cookie, onto tops of cookies. Cool on baking sheets for 2 minutes; remove to wire racks. Allow chunks to soften and spread melted chocolate evenly over tops of cookies.
• TIP:
• For a richer chocolate flavor, substitute three 4-ounce bars of NESTLE® TOLL HOUSE® CHOCOLATIER 53% Cacao Dark or 62% Cacao Bittersweet Baking Chocolate, broken into pieces, for the semi-sweet chocolate chunks.