Yields 30-60 cookies
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- pinch of salt
- 2 eggs
- 2/3 cup white sugar
- 1/2 tablespoon espresso of instant coffee
- 1 teaspoon vanilla
- 2 tablespoon butter
- 5 ounces dark chocolate (70% minimum), broken up
- 2 ounces unsweetened chocolate, broken up
- 3/4 cup mini chocolate chips
- Preheat oven to 375 degrees.
- Whisk flour, baking powder, and salt – leave to set.
- Whip eggs in an electric mixer.
- Add sugar, espresso, and vanilla beat with the eggs for 15 minutes on high speed, this will make it very thick.
- In the meantime, melt the butter using a double-cooker (or a steel bowl over a pot of simmering water).
- Add the 2 kinds of chocolates until all melted.
- Turn off the heat and mix, so the chocolate and butter are combined.
- Pour the choc mixture into the whipped mixture, and mix slightly so as not to ruin the texture and not to combine fully.
- Fold in the flour mixture and the chocolate chips.
- If it doesn’t seem thick enough, set it aside for about 5 mins.
- Use a teaspoon to scoop out quantities of cookies onto baking sheet (you may need 2 sheets).
- Bake for 8 minutes, the cookies should be crispy from outside and juicy from inside.
- Leave on a metal tray or wrack to cool, this will make it easier to remove the baking sheets.
- 10 oz Nutella
- 2 eggs
- 10 oz flour
Optional toppings – peanuts, hazelnuts, almonds…
- Preheat oven o 350F
- Mix the ingredients well in a bowl.
- Transfer to a muffin tray.
- Add your favorite toppings.
- Bake for about half an hour.
Yields about 18 cookies.
• 1 1/4 pounds bittersweet chocolate disks (60% cacao or more)
• 1 2/3 cup (8 1/2 ounces) of bread flour
• 8 1/2 ounces cake flour
• 2 tsps natural vanilla extract
• 2 1/2 sticks (1 1/4 cups) unsalted butter
• 2 large eggs
• 1 1/2 tsps baking powder
• 1 1/4 tsps baking soda
• 10 ounces golden brown sugar
• 8 ounces granulated sugar
• 1 1/2 tsps coarse salt
• Sea salt
1. Flours, baking soda, baking powder and salt all to be sifted into a large bowl and set aside.
2. In a separate bowl, use a mixer (preferably fitted with a paddle attachment) to make cream out of the butter and sugars – mix for approx 5 mins – it should be very light and airy.
3. Add eggs while mixing well between each addition.
4. Stir in the vanilla.
5. Lower the speed, add dry ingredients and mix approx 7 secs – should be mixed very well.
6. Drop chocolate pieces in and incorporate without breaking them.
7. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
8. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
9. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.
10. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
11. Transfer sheet to a wire rack for 10 minutes.
12. Slip cookies onto another rack to cool a bit more.
13. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
14. Serve warm.
- 1 1/2 cup white sugar
- 2/3 cup butter
- 2/3 cup shortening (room temp)
- 2 large eggs
- 2 tsp almond extract
- 2 1/2 cups cake flour
- 1 cup all purpose flour
- 2 teaspoon cornstarch
- 2 teaspoon baking powder
- 1 teaspoon salt
- Course sugar for the top
1. Preheat oven to 350 degrees.
2. Mix sugar, butter and shortening.
3. Add the eggs and almond extract.
4. In a separate bowl, mix flour, cornstarch, and baking powder and salt until all combined and pour into butter/egg mixture.
5. Make rough balls, adding in a sprinkle of the course sugar
6. Put in the oven for 4 mins.
7. Carefully use an appropriate utensil to flatten cookies while in the oven.
8. Bake for 4 more mins.
9. Remove for cooling.
From Cody Kitchen Confections
Preheat oven to 200 degrees, then line a baking sheet with parchment paper.
Stir together the Cinnamon & Sugar in a small bowl, then sprinkle half of the mixture onto the baking sheet.
Cut up the apple slices as thin as possible.
Arrange the slices on the baking sheet. Sprinkle the remaining mixture on top.
Bake in oven for about 2 hours.
homemade apple chips
- 1 small pack of ready made sugar cookie dough
- 4 cups of colorful fruit of your preference
- 1 8 ounces pack/bar of softened cream cheese
- 1 pack of cool whip
1. Roll sugar cookie dough into small balls just under an inch and place them in muffin trays, in cup shapes.
2. Cook sugar cookie cups in the oven at 350 degrees for approx 7 mins,
3. Whip cream cheese.
4. Add in cool whip until well integrated.
5. Transfer the whip in a plastic food storage bag, cut off the corner of the bag with scissors and squeeze out the cream onto the baked cookies.
6. Play around with the adding of fruits as you like.
For about 20 bites
- 1 cup oatmeal
- 1/2 cup peanut butter (or other nut butter)
- 1/3 cup honey
- 1 cup coconut flakes
- 1/2 cup ground flaxseed
- 1/2 cup mini chocolate chips
- 1 tsp vanilla
Cool recipe from Smashed Peas and Carrots
As simple as it gets –
Mix all the ingredients together.
Refrigerate it for a while in order to make the mix firmer and easier to work with.
Make small balls, bite size, from the mix. Refrigerate.
Optional – Roll the balls in coconut, make it less sticky and adds a little twist too it.
Detailed directions with photos in the link below –