CUP 'O JOE CHOCOLATE COOKIES
Provided by Food Network
Categories dessert
Time 1h15m
Yield 2 1/2 dozen cookies
Number Of Ingredients 5
Steps:
- Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350 degrees F.
- In large bowl, mix cocoa, espresso powder and cream with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; stir until well blended.
- Shape dough into 30 balls; place 2 inches apart on ungreased cookie sheets. Using bottom of drinking glass, flatten balls into 1 1/2-inch rounds. Press thumb into center of each round to make indentation. Fill each indention with 1/2 teaspoon of the chocolate chips.
- Bake 9 to 13 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes.
CHOCOLATE CHOCOLATE COOKIES
Steps:
- Preheat the oven to 325 degrees F.
- In a double boiler over simmering water, melt the bittersweet chocolate and butter stirring constantly. In a large mixing bowl, whisk together the sugar, eggs, vanilla extract, and salt. In a separate bowl, sift together the flour and baking powder. Combine the chocolate, flour, and egg mixtures together. Stir in the white chocolate and hazelnuts.
- Rest the dough in the refrigerator until it begins to set up but is still soft enough to spoon out.
- Using 2 spoons, drop 1 tablespoon portions of dough 2 inches apart on a parchment paper-lined sheet pan. Bake for 12 minutes. Cool on the sheet pan for 10 minutes, then transfer to a wire rack to cool completely.
CHICORY CHOCOLATE COOKIES
Provided by Food Network
Categories dessert
Time 2h35m
Yield 3 dozen cookies
Number Of Ingredients 10
Steps:
- Whisk the eggs, oil, vanilla, melted chocolate and granulated sugar together in a large bowl until incorporated.
- Whisk together the flour, baking powder, chicory and salt in a separate bowl.
- Add the dry ingredients to the wet and stir until combined. Cover the bowl with plastic wrap and place in the refrigerator to chill for 2 hours.
- Preheat the oven to 350 degrees F. Line a sheet tray with parchment paper. Add the powdered sugar to a small plate.
- Using an ice cream scoop, scoop up about 2 tablespoons of dough and roll in the powdered sugar until thickly coated, then place on the prepared sheet tray. Repeat with the remaining dough, spacing each cookie about 2 inches apart.
- Bake until set around the edges, 10 to 12 minutes. Let cool slightly, then remove from the sheet tray to cool on wire racks.
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CUP O’ JOE CHOCOLATE COOKIES - REYNOLDS BRANDS
From reynoldsbrands.com
- In large bowl, mix cocoa, espresso powder and whipping cream with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; stir until well blended.
- Shape dough into balls. On cookie sheets lined with Reynolds® Parchment Paper, place balls inches apart. Using bottom of drinking glass, flatten each ball into /inch round. Press thumb into center of each round to make indentation. Fill each indentation with / teaspoon of the chocolate chips.
- Bake to minutes or until edges are set. Cool minutes; remove from cookie sheets to cooling racks. Cool completely, about minutes.
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