#chocolate cookies
There are many other words for ‘snack’ in Spanish, but we know your human brain can only learn one at a time.
http://is.gd/Cat_Spanish
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I couldn’t believe it’s December! My first Christmas in Australia was miserable and away from my family and friends. I missed the cold and snow, plus my place had a broken oven, so no baking for me. I always look forward to make different kinds of cookies and other treats for my family, colleagues and friends every Christmas. It killed me not to be able to do some baking not just cookies, but also homemade baked goods like muffins. Now that I have a working oven, I bake every chance I get!
I’m one of those people who needs a cup of coffee to function every single day. Coffee is life, can’t live without it. When I saw this recipe, I knew I needed to make it! I love coffee and all coffee based desserts.
These cookies are amazing. They’re crisp on the outside and soft and chewy on the inside! My kind of cookie! I wish I used dark roast ground coffee instead of a regular one. The coffee flavour wasn’t as strong. They still came out delicious! This will be my new go to chocolate cookies recipe.
Espresso Chip CookiesfromWorld Market
Ingredients
¾ cups unsalted butter, melted
1 tbsp Dark Roast Fine Ground Coffee
1 cup light brown sugar
½ cup granulated sugar
1 tbsp Vanilla Extract
1 large egg
1 egg yolk
2 cups all-purpose flour
¼ cup Unsweetened Cocoa
½ tsp baking soda
½ tsp kosher salt
1 cup Semi-Sweet Chocolate Chips
Directions
In a large bowl or stand mixer fitted with a paddle attachment, stir together the melted butter and coffee, let sit for a few minutes before adding the sugars and mixing together.
Add in the vanilla, egg, and egg yolk and beat until light and creamy, about 1 to 2 minutes on medium speed.
In a separate bowl, whisk together the flour, cocoa, baking soda, and salt. Add the dry ingredients to the wet ingredients in two separate additions, mixing between each one and scraping down the sides as needed.
Fold in the chocolate chips so they’re evenly distributed throughout the dough, then cover the dough in plastic wrap and chill in the fridge for 1 hour.
Preheat the oven to 325 degrees F.
Measure the dough into ¼ cup-sized balls and rolls them between your palms before placing them on an ungreased cookie sheet, leaving at least 3 inches between each cookie.
Bake the cookies for 15 to 17 minutes, the centre will still look soft, this is normal since you will need to allow them to cool on the pan for 10 minutes after baking. Transfer to a cooling rack after 10 minutes to finish cooling or enjoy immediately.
December is such an exciting time of the year for so many reasons. After experiencing two months of rain, it’s finally snowing, a lot of snow! It makes me very happy, because we usually have a dry and cold December here in Vancouver. The snow gave me an extra motivation to bake! The result? I made two different kinds of cookies.
I strongly suggest to make these cookies. The version is similar to Chocolate Crinkle Cookies but without dough chilling required and very simple to make! I love the sparkling crackled top, chewy centre, and very chocolaty! They’re a great addition to your holiday baking list or something to nibble at home with a glass of milk. I can’t wait to make them again for my friends and colleagues!
Sparkling Chocolate CookiesfromAnnie’s Eats
1¾ cups (249 g) all-purpose flour
½ cup (50 g) natural cocoa powder
¾ teaspoon baking soda
½ teaspoon salt
1 cup (227 g) unsalted butter, room temperature
1¾ cups (347 g) sugar, plus 1 cup (198 g) for rolling
1 large egg
1 teaspoon pure vanilla extract
Ingredients
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, combine the flour, cocoa powder, baking soda and salt.
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth. Add the 1¾ cups sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat on medium until combined. Add the flour mixture and beat on low until just combined.
Place the remaining 1 cup sugar in a medium bowl.
Form the cookies into 3-ounce (85 g) balls (a scant ⅓ cup each).
Roll each ball in the sugar and place 6 cookies on each prepared sheet pan. Bake one sheet at a time 11 to 14 minutes, until the edges have set and the centre are puffed and starting to crackle.
Transfer the baking sheet to a wire rack and let the cookies cool completely on the pan.
Asanoya Halloween special line-up
- ghoulish Obake Madeleines, Obake Cookies, Sausage Mummy and Black Sesame Imomushi
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On the 9th day before Christmas we are making these fluffy chocolate crinkle cookies! They are delicious and easy to make. :D
| Recipe |
1 Cup Flour
½ Cup Cocoa Powder
¼ tsp Salt
1 tsp Baking Powder
¾ Cup Sugar
¼ Cup Grapeseed Oil (or any neutral oil)
2 Eggs
1 tsp Vanilla Extract
1 Cup Powdered Sugar
Chill dough half an hour or an hour.
Bake 350º for 10 - 12 minutes Baking time may vary on your oven.
SALTED CHOCOLATE BUTTERSCOTCH CHIP COOKIES- These delicious salted chocolate butterscotch chip cookies are soft, cake-like, and melt-in-your-mouth. A 30 minute cookie recipe that makes 24 sweet treats.
Recipe:https://www.yayforfood.com/recipes/salted-chocolate-butterscotch-chip-cookies/
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