Chocolatines 5 Recipes

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CHOCOLATINES



Chocolatines image

Chocolate cookies with a hint of rum from the Nabolom Bakery in CA, according to the "You Asked for it" section of Gourmet magazine.

Provided by HeatherFeather

Categories     Dessert

Time 30m

Yield 25 serving(s)

Number Of Ingredients 8

3 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups unsalted butter, softened (3 sticks)
2 cups granulated sugar
2 tablespoons dark rum
2 large eggs

Steps:

  • Preheat oven to 325 F and have ready some lightly greased cookie sheets.
  • Mix together flour, cocoa powder, baking powder, and salt.
  • In another bowl, beat together butter and sugar until smooth, then add rum and beat well.
  • Add eggs one at a time, beating after you add each one.
  • Gradually add flour mixture to the butter mixture just until blended well.
  • Form dough into 25 balls and bake until the tops begin to crackle, about 15 minutes.
  • Transfer to racks to cool.

Nutrition Facts : Calories 234.7, Fat 12.3, SaturatedFat 7.6, Cholesterol 46.2, Sodium 98.6, Carbohydrate 30.4, Fiber 2.1, Sugar 16.2, Protein 3.2

CHOCOLATINES



Chocolatines image

Categories     Rum     Chocolate     Dairy     Egg     Dessert     Bake     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 25 cookies

Number Of Ingredients 8

3 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch-process)
1 tablespoon baking powder
1/2 teaspoon salt
3 sticks (1 1/2 cups) unsalted butter, softened
2 cups sugar
2 tablespoons dark rum
2 large eggs

Steps:

  • Preheat oven to 325°F.
  • In a bowl whisk together flour, cocoa powder, baking powder, and salt.
  • In another bowl with an electric mixer beat together butte and sugar until light and fluffy and beat in rum. Beat in eggs, 1 at a time, beating well after each addition, Gradually beat in flour mixture and beat just until dough is blended well. Form scant 1/4-cup measures of dough into balls and arrange about 3 inches apart on lightly greased baking sheets.
  • Bake cookies in middle of oven in batches until tops begin to crack, about 15 minutes, and transfer with a metal spatula to racks to cool.

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