Chocolate Coma Cookies 2000 Recipes

CHOCOLATE COMA COOKIES

Steps:

• Put chopped chocolates and butter in a microwave safe bowl and microwave at 30 with 30 second increments, stopping and stirring each time till melted and smooth; let cool slightly.
• Whisk eggs, sugar, and vanilla into chocolate mixture.
• In another bowl, stir together flour, baking powder, and salt.
• Stir dry ingredients into chocolate mixture until evenly mixed, then stir in chocolate chips.
• Cover dough and chill until firm enough to hold its shape, about an hour.
• Meanwhile, make ganache:
• Put chopped chocolate and cream in a microwave safe bowl and microwave at 30 second intervals, till melted and smooth, then let cool.
• Cover and chill, stirring occasionally, until firm enough to spread, about 2 hours.
• If ganache becomes too firm to spread, you may zap it in the microwave for a few seconds to soften.
• Preheat oven to 350°. Line 2 large baking sheets with parchment paper.
• Scoop out 2 tablespoons of dough, roll into rounds, then place on prepared sheets onto sheets about 1 inch apart.
• Press dough to flatten to about a ½ inch thickness. Bake about 10 minutes, till tops lose their wet look, but don't overbake. Let cookies cool on sheets on racks.
• Spread flat sides of half of cookies with ganache and top with remaining cookies.
• Yield: 12-16 cookies
• Total time: 2½ hours with chilling times

CHOCOLATE COMA SANDWICH COOKIES

Steps:

• Make cookies: Put chopped chocolates and butter in a microwave safe bowl and microwave at 30 with 30 second increments, stopping and stirring each time till melted and smooth; let cool slightly. Whisk eggs, sugar, espresso powder, and vanilla into chocolate mixture. In another bowl, stir together flour, baking powder, and salt. Stir dry ingredients into chocolate mixture until evenly mixed, then stir in chocolate chips. Cover dough and chill until firm enough to hold its shape, about an hour.
• Meanwhile, make ganache: Put chopped chocolate and cream in a microwave safe bowl and microwave at 30 second intervals, till melted and smooth, then let cool. Cover and chill, stirring occasionally, until firm enough to spread, about 2 hours. If ganache becomes too firm to spread, you may zap it in the microwave for a few seconds to soften.
• Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Scoop out 2 tablespoons of dough, roll into rounds, then place on prepared sheets onto sheets about 1 inch apart. Press dough to flatten to about a ½ inch thickness. Bake about 10 minutes, till tops lose their wet look, but don't overbake. Let cookies cool on sheets on racks. Spread flat sides of half of cookies with ganache and top with remaining cookies.

CHOCOLATE CHIP MARBLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the shortening, water, white sugar and brown sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour and baking soda, stir into the creamed mixture. Fold in the chocolate chips, then fold in the cocoa powder last to create a marbled effect. Drop by rounded spoonfuls onto a cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.