Chocolate Cookies With Dipping Bar Recipes
CHOCOLATE-DIPPED COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 24 cookies
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
- Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.
CHOCOLATE COOKIES WITH DIPPING BAR
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h55m
Yield 36 servings
Number Of Ingredients 14
Steps:
- For the cookies: Cream the butter with the powdered sugar. Add the egg and vanilla and mix to combine. Add the flour, cocoa powder and salt, and mix together until the dough comes together. Place plastic wrap on the surface of the dough and refrigerate for 2 hours.
- Preheat the oven to 375 degrees F. Line baking sheets with baking mats or parchment.
- Roll out the cookie dough and cut out the cookies using a rectangular cookie cutter, re-rolling the scraps in order to use as much of the dough as possible. Place the cookies onto the prepared baking sheets. Bake for 7 to 9 minutes, in batches if necessary, being careful not to burn. Cookies will remain the same general size and shape after they bake.
- Remove from the oven and place the cookies on a cooling rack. Allow them to cool completely.
- Melt the almond barks in separate bowls in the microwave. Dip half of each cookie into the white almond bark and half into the chocolate bark. Immediately sprinkle or press toppings from the Dipping Bar over both sides of the cookies. Gently set on parchment paper or another nonstick surface and allow to cool before serving.
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- Preheat oven to 350°F (180°C). Line baking sheets with silicone baking mats or parchment paper.
- Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy, about 3-4 minutes. You should be able to see the mixture lighten in color and get a creamy texture and know it’s ready.
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- To start decorating your cookies with the dipped chocolate set up your dipping station, and make sure your cookies are cooled all the way!
- You will need a tool for spreading icing I use a cake spatula . Or grab a butter knife. This is for the edges, and places the white chocolate might not go on evenly.
- For melting white chocolate chips you’ll need a microwave proof bowl, white chocolate chips (or semi sweet or dark chocolate if you prefer for other seasons)
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- In a large bowl combine flour, sugar, salt, vanilla extract, and cold butter. Cut the butter using a pastry blender. Now, use your hands to combine the butter and flour until it gets coarse and mealy.Add a few teaspoons of ice-cold water to bring it all together and make a soft dough.Cover and freeze the dough for 20-minutes or Refrigerate for 1 hour.
- After the cookie dough is chilled, roll it on a lightly floured surface to about 1-inch thickness. Use a cookie cutter to cut out the cookies and gently place them on a greased baking dish.Freeze the cookies uncovered for 10 more minutes. Meanwhile, Preheat your oven to 350F or 180C.
- Bake the cookies for 10-11 minutes. Once they are done, allow them to come down to room temperature on the same baking sheet. After some time, you can transfer it to a wire rack and allow them to cool down completely.
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- Line a 9-by-9-inch baking pan with plastic wrap, overlapping as needed to completely cover the bottom and sides and leaving at least a 5-inch overhang. (If possible, use a pan that does not have sloping sides.) Place the ice cream in a large bowl and add the cookies.
- Working quickly, fold the cookies into the ice cream with a rubber spatula until evenly combined.
- Drop the ice cream in large dollops into the prepared pan and spread to the edges with a rubber spatula.
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- Preheat the oven to 350°F (180°C) and line a 9 x 13-inch (23×33 cm) pan with parchment paper, leaving a 4-inch (10 cm) overhang on long sides. Grease the bottom and sides, and set aside.
- In a large bowl with a hand mixer or in a stand mixer fitted with a paddle attachment, cream together the butter, sugars, egg, and vanilla.
- In a separate bowl, combine the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients in a few additions, mixing well after each addition. Pour the mini chocolate chips and stir well.
- Transfer the cookie dough to the prepared baking pan and use your hands to press and spread the dough out evenly to cover the entire pan. Sprinkle additional mini chocolate chips over the dough and gently press into the dough using your hands.
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