Snowcappedcocoacrinkles Recipes

DOUBLE CHOCOLATE CRINKLE COOKIES

Steps:

• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
• In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined and then beat in the chocolate chips. The cookie dough will be thick and very sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
• Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
• Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls. Roll each ball very lightly in granulated sugar, then generously in the confectioners' sugar. Place 3 inches apart on the baking sheets.
• Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Tip: If they aren't really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
• Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
• Cookies stay fresh covered at room temperature for up to 1 week.

CHOCOLATE CRINKLE COOKIES

Steps:

• Preheat the oven to 375 ºF (190 ºC). Line 2 baking trays with parchment paper.
• Melt 6 oz (180 g) of the chocolate in a metal bowl placed over a saucepan filled with an inch of barely simmering water, stirring gently until melted. Set aside.
• With electric beaters or in a stand mixer fitted with the whip attachment, whip the eggs with the granulated sugar, vanilla and Balsamic until frothy and light, about 3 minutes (it doesn't have to hold a "ribbon"). Whisk in the melted chocolate.
• Sift in the icing sugar, cocoa powder, cornstarch and salt and stir in by hand until well combined. Stir in the remaining 3 oz (90 g) of chopped chocolate. The batter may seem very soft at first, but just give it a minute - it will tighten up.
• Place some icing sugar in a shallow dish. Use a small ice cream scoop to scoop the batter and drop it directly into the icing sugar, rolling to coat each scoop fully. Arrange these on the prepared baking trays, leaving 1 ½-inches (4 cm) between them. Gently press each cookie flat with the palm of your hand. Bake the cookies for 10 minutes (do not overbake) and cool the cookies on the tray just until they can be lifted off (1-2 minutes) then cool on a rack.

SNOW-CAPPED CHOCOLATE CRINKLE COOKIES

Steps:

• 1. Place the cake mix, eggs and thawed whipped topping in large bowl. Blend for 1 to 2 min. with mixer on med. speed or with wooden spoon until well blended and all dry ingredients are moisten(dough will be stiff) Refrigerate dough, covered for 30 min. Preheat oven to 350. Position oven rack in middle of oven, set aside ungreased cookie sheets. Place powdered sugar in a small shallow dish. Shape dough into 1 inch balls. Roll cookies in powdered sugar to coat. Place 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 min. or until cookies are puffed in appearance and firm at edges(centers will be slightly soft). Let cookies rest on cookie sheets for 2 min.(cookies will fall, giving them a cracked apperance). Transfer cookies to wire rack with metal spatula, and cool completely.

SNOW CAPPED BROCCOLI

Steps:

• Cook frozen broccoli spears according to package directions; drain well. Beat egg whites and salt with a rotary beater till stiff peaks form. Gently fold in mayonnaise or salad dressing; set aside.
• Arrange cooked broccoli spears with stem ends toward center of an pie plate or oven proof platter. Drizzle with melted butter.
• Spoon the mayonnaise mixture onto the center of the platter over the broccoli stems; sprinkle with grated Parmesan cheese. Bake in a 350 oven for 12-15 minutes or until topping is golden.

TOP RATED CHOCOLATE CRINKLES

Steps:

• Cream shortening, sugar, vanilla.
• Beat in eggs, then chocolate.
• In another bowl sift 2 cup flour, baking powder, salt:mix well.
• Add this alternately with milk to shortening mixture, mixing well after each addition.
• Chill for 2 hours.
• Form into one-inch balls and roll in powdered sugar.
• Place on greased cookie sheet 2-3 inches apart.
• Bake at 350°F for approx 10 minutes for soft cookies, 13 for more firm/hard.
• Cool slightly before removing from cookie sheet, then cool on wire racks.