Michael Symons Chocolate Chip Cookie Dough Recipes

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DEATH BY CHOCOLATE COOKIES



Death by Chocolate Cookies image

Provided by Michael Symon : Food Network

Categories     dessert

Time 45m

Yield 8 cookies

Number Of Ingredients 15

1 stick (8 tablespoons) unsalted butter, melted
1/2 cup light brown sugar
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 teaspoons kosher salt
2 teaspoons baking powder
1 teaspoon baking soda
One 3.9-ounce packet instant chocolate pudding
2 large eggs
2 cups all-purpose flour
2 cups semi-sweet chocolate chips
2 cups crushed salted pretzel rods
Cooking spray, for greasing
Flaky sea salt, for serving
Frozen whipped topping, such as Cool Whip, for serving

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Whisk together the butter, both sugars, vanilla and salt in a large bowl. Whisk in the baking powder, baking soda and chocolate pudding. Add the eggs, one at a time, using a wooden spoon to mix well after each addition. Stir in the flour, chocolate chips and pretzels.
  • Lightly spray a 1/2-cup measuring cup with cooking spray. Fill the measuring cup with dough, pressing it in until the dough takes on a biscuit shape. Unmold the biscuit into a cast-iron pan and repeat with the remaining dough until you have 8 cookies.
  • Place the skillet over indirect heat, close the grill and bake, about 30 minutes (see Cook's Note).
  • Remove the pan from the grill and sprinkle the cookies with flaky sea salt. Serve with scoops of frozen whipped topping.
  • (Alternatively, you can bake these in a 350 degrees F oven for 25 to 30 minutes.)

DAD'S DEATH BY CHOCOLATE



Dad's Death by Chocolate image

Provided by Michael Symon : Food Network

Categories     dessert

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 14

1 quart heavy cream
1/4 cup powdered sugar
1/2 cup creme fraiche
2 batches Chocolate Pudding (recipe follows)
3 cups crumbled chocolate wafer cookies
Four 1.4-ounce chocolate-covered English toffee bars, such as Heath, chopped
4 egg yolks
1 1/2 cups sugar
4 cups heavy cream
1 teaspoon salt
1 cup unsweetened cocoa
1/3 cup all-purpose flour
1 stick unsalted butter, cubed
1 cup bittersweet chocolate chips

Steps:

  • Death by Chocolate:
  • In a large bowl, whip the heavy cream with the powdered sugar until aerated, just before soft peaks have started to form. Gently fold in the creme fraiche.
  • In a large trifle bowl, place a thick layer of the Chocolate Pudding, top with a layer of the whipped cream mixture and then sprinkle on half of the cookies and half of the toffee candy. Repeat the process, finishing with the cookies and candy. Cover with plastic wrap. Chill for 2 hours and serve.
  • Chocolate Pudding:
  • Whisk the egg yolks and sugar together in a medium bowl. Add the cream and salt and whisk until combined. Mix the cocoa and flour together, and then whisk the wet ingredients into the dry.
  • Place the mixture in a heavy saucepan over medium heat and stir continuously until the mixture comes to a simmer. Remove from the heat and stir in the butter and chocolate until melted. Let cool.

MICHAEL SYMON'S CHOCOLATE CHOCOLATE CHIP COOKIES WITH SEA SALT



Michael Symon's Chocolate Chocolate Chip Cookies With Sea Salt image

Make and share this Michael Symon's Chocolate Chocolate Chip Cookies With Sea Salt recipe from Food.com.

Provided by Kerena

Categories     Drop Cookies

Time 39m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 12

1/2 cup unsalted butter (room temperature)
1/2 cup sugar
1/2 cup dark brown sugar
1 egg
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips
2 tablespoons flaked sea salt (or more as needed)

Steps:

  • Preheat oven to 350 degrees.
  • Line baking sheet with parchment.
  • In a medium bowl, gently whisk together flour, cocoa powder, baking soda, baking powder and salt.
  • In a large bowl, whisk together butter, sugar and dark brown sugar until light and fluffy. Beat in the egg and vanilla extract until incorporate.
  • Gradually add the flour mixture into the butter mixture. Make sure not to over mix or cookies will be tough. On the last addition of the flour mixture add the chocolate chips and fold to incorporate.
  • Scoop 2 heaping tablespoons of batter and drop onto baking sheet. For a more uniform cookie measure each scoop and roll into a ball before placing on baking sheet. Place dough 2 inches apart. Sprinkle a generous pinch of salt onto each cookie.
  • Bake for 10-12 minutes or until the center of the cookies are just set. For a crispy cookie bake for 2 more minutes.
  • Let cool slightly on sheet pan and then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 135.6, Fat 6.3, SaturatedFat 3.8, Cholesterol 17.9, Sodium 88.2, Carbohydrate 19.7, Fiber 0.9, Sugar 12.5, Protein 1.6

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