Showing posts with label chocolate Christmas cookies. Show all posts
Showing posts with label chocolate Christmas cookies. Show all posts

Thursday, December 17, 2015

Christmas Cookies with a Chocolate Twist #recipe @LucyBurdette #giveaway


LUCY BURDETTE: First things first: Hayley Snow and Miss Gloria and all the Key West characters wish you Merry Christmas, and happy holidays, and Happy New Year. Having you as readers is the best gift we could possibly receive!

Now on to the cookies...A couple of years ago, Annie Knox posted what has become my favorite Christmas cookie recipe. But this year was the first year I actually tried working with a vanilla bean. And I also added good chocolate to half the batter, and reduced the salt. These little gems freeze well both baked and unbaked, so you can take them out to use for company nibbling as needed – or nibbling yourself!

Ingredients 

1 1/2 cups unsalted butter, room temperature
1 1/3 cups sugar
One scant teaspoon salt (reduced from Annie's recipe)
Three egg yolks
The innards of half a vanilla bean
3 3/4 cups all purpose flour
1/2 cup good-quality cocoa (I used Penzey's)
Decorations for the top (I used sugar in the raw for sprinkles)


Place the butter, sugar, and salt into a mixer bowl and cream until well blended. Add the egg yolks one at a time, mixing after each. Scrape in the contents of half vanilla bean, and mix that in too.

Add the flour to the bowl and mix only until combined. Don't get too vigorous or you will risk tough cookies. Remove half of the dough, and mix the chocolate into the other half. I personally liked the slight marbling effect and would do more of that next time. Roll the dough into four logs, wrap these in parchment or wax paper and refrigerate from two hours to several days.


Preheat the oven to 325. Slice the cookie dough rolls into half-inch thick rounds, dip them into sugar or sprinkles if you were using them, and place them on a nonstick pan, or one covered with parchment. 



Bake about 15 minutes until the edges are just starting to brown. Cool and serve or freeze.

 Are you still frozen about stocking stuffers? Cozy mysteries are the perfect size, and bring hours of enjoyment!


(Here's my Pinterest board with tons of suggestions...) And because it's the season of giving, I'm giving away one of these books--your choice! Leave a comment telling us about your favorite holiday cookie or treat--and your email...

Monday, December 6, 2010

Chocolate Insanity

Am I the only one who thinks something is wrong when four cups of chocolate chips are supposed to make a recipe of twenty-four cookies? Did I mention the one and a fourth cups of butter?



If you're thinking that I'm the one who is off my rocker for actually baking these cookies, well, I would have to agree. Two very clever readers came up with the missing ingredient. No one, but no one had sent me any cookie recipes with chocolate! Sort of hard to believe. I've received loads of cut-out sugar cookie recipes, and several variations on wedding cookies (the balls that are rolled in powdered sugar), but until last week, not one recipe with chocolate!

By the way, it's not too late to send me your favorite Christmas cookie recipe. Send it to Krista at KristaDavis dot com. As always, previously submitted cookies are still in the running.


Let me add that another extremely famous and traditional recipe is missing from the submissions. Here's a hint.



Back to the chocolate recipes. I received several that I'm eager to try, but this one was so over-the-top -- how could I resist? We like to give the creators of recipes their due here, but honestly, I'm not sure who came up with this doozy. Our winner, for submitting it, is Lynn in Texas! She found the recipe on the net, posted by George Geary. He sampled them in a cooking class in 1998 and had misplaced the recipe, but I'm not sure that it's his original recipe. I have no idea who Caryn is.

For those brave enough to try, here's the recipe Lynn sent to me~

QUADRUPLE CHOCOLATE COOKIES
by George Geary


Yield: 24 cookies
Temperature: 350 degrees F.

Not one, not two, but FOUR kinds of chocolate for these ever-so-rich cookies! You can double the batch and freeze the other half in a log and slice and bake cookies when unexpected company drops in.

1-1/4 cups unsalted butter, softened (2-1/2 sticks)
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
3/4 cup unsweetened cocoa powder, Dutch process
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white chocolate chips
1 cup semisweet chocolate chips
1 cup milk chocolate chips

1. In a large bowl, beat the butter and sugar until fluffy. Add the eggs, one at a time, and mix until incorporated and then mix in the vanilla until well blended.

2. Meanwhile, in another bowl, combine or sift together the flour, cocoa powder, soda and salt. Add it to the above mixture and mix slowly and only until blended. Add the chips and stir them into the mixture by hand.

3. Drop by teaspoonfuls onto a parchment-lined cookie sheet. Bake 8-9 minutes.

(Personal note from Caryn: If you follow George's directions and drop by teaspoonfuls, you'll get a LOT more than 24 cookies. He must have had a typo in his yield above.)

My notes from class: George used a large, ice cream sized scoop to measure out cookie dough onto parchment-lined baking sheets. He wet his hands and pressed down a bit on each mound of dough before baking.

Caryn's notes from making cookies on 11/28/10==>

1) I used all Callebaut chocolate--chips for both semisweet & milk; and chunks (purchased from King Arthur Flour) for the Callebaut white chocolate.

2) I used 1 cup white chocolate chunks instead of the 2 cups chips called for, and I thought the cookies came out plenty sweet enough w/ 1 cup chunks.

3) With a 2-inch scoop (#20), I baked for 10 minutes and let cookies sit at room temp on a cake rack until they were cool before removing them from the baking sheet.

4) With a #40 scoop (about 1-9/16"), I baked 8 minutes and let cookies continue to sit on pans after removing from oven until cookies had cooled.

5) ***NOTE that the cookies will not look or feel done when you take them out of the oven, but will finish cooking on the hot baking sheet as they cool.

Enjoy! Posted by Wigs @Eat.at.com, formerly Finer Kitchens


And now, Krista's take ~



Other than being brave enough to bake and eat these cookies, there is nothing difficult about making them. It's another Nina Reid Norwood cookie that anyone can make. However, unless you have highly developed muscles from chopping wood, I would not undertake this recipe without a very serious electric mixer. My KitchenAid mixer didn't have any problems, but a hand mixer probably wouldn't be able to handle the very dense dough.

The recipe called for Dutch process powdered chocolate. I have no idea why. I made it with my favorite powdered chocolate from Penseys, and it worked fine.



I dropped the cookies on parchment paper with a teaspoon. The dough was thick enough to roll into balls, so I experimented. I flattened some cookies, and left some in ball shape. As you can see, it made little difference.


WARNING! I gained 30 pounds from smelling the raw cookie dough. It's a chocoholic's dream come true. The resulting cookie is actually very much like a double chocolate chip cookie. Soft in the middle with a slight crunch on the outside.




I baked ten cookies that were about two and a half inches in diameter. This was the amount of dough I had left. Twenty-four cookies? Seriously? Were they supposed to be the size of pie plates? In spite of the recommendation to double the recipe, I would recommend against it. I had plenty of dough left to freeze. (I made four rolls, wrapped them in waxed paper and stashed them in a freezer bag.) And perhaps more importantly, unless you have a commercial size mixer, I don't think most mixers could handle a doubled recipe.


While these aren't traditional Christmas cookies, I'm guessing they'd be a very good choice to leave for Santa. But skip the hot chocolate with these cookies. Leave Santa some of Cleo's coffee or a nice tall glass of cold milk.

Saturday, December 5, 2009

Krista's Florentines

Today we're kicking off a week of Christmas cookie recipes! I love to try out new Christmas cookies. Okay, I confess, I'm a sucker for every magazine that has new Christmas cookie ideas, so I'm very excited to try the recipes of my fellow bloggers.

In the meantime, though, don't forget that this is your last week to send us a suggestion for our January Iron Chef competition and enter our contest to win a Junior's Cheesecake! This time next week we'll be announcing the winner, so get your suggestions in soon!



I have to admit that I'm a total pushover for a simple chocolate chip cookie. Like Sophie Winston in The Domestic Diva Mysteries, I make a big batch and freeze the uncooked dough so I can bake them at a moment's notice. Soft, gooey chocolate in warm cookies. Yum!

But when it comes to Christmas cookies, for some odd reason, I lean to
cookies that take a lot of time. I adore Linzer cookies with sweet raspberry jam in the middle, and Lebkuchen, a traditional German cookie that heralds the holidays. Even simple sugar cookies take a lot of time to decorate.

Today I'm sharing my recipe for Florentiners. (Somewhere along the line, my family added an “r” to the end, don’t ask me why!) If you've never had one, they're chocolate on one side, and fruit and nuts on the other. Almost healthy! I'm picky, though, and had a few problems with the Florentines I often found for sale. I'm not a huge fan of the candied fruit that's found in fruitcake. Why use it when there are so many wonderful dried fruits available? The traditional three inch diameter of the cookie is a bit daunting, so I make them smaller. Plus, using a cupcake pan for the smaller version makes it far easier to manage the cookies. Without it, they took an enormous amount of counter space and a lot of time to allow the chocolate to harden before they could be moved.

A word about the chocolate. I have made these with milk chocolate and with dark chocolate. There's just no doubt about it -- dark chocolate is far superior in these cookies. I recommend using the best dark chocolate
available. Whatever you do, resist the temptation to use coating or dipping chocolate, or to substitute margarine for the butter. The taste simply isn't the same.

Krista's Florentiners

Preheat the oven to 350 degrees. Grease and flour 2 12-muffin tins or 2 12-mini-cheesecake tins very well. You can also use a greased and floured baking sheet but your cookies will be thinner and less uniform.

1 & 1/2 cups chopped dried fruit and sliced almonds
(Note: This recipe is very flexible. My mother, who adores nuts, uses one cup of sliced almonds and half a cup of dried fruit bits. I use one cup of dried fruit and half a cup of sliced almonds. You can even omit the almonds if someone has a nut allergy. I make my own mixture of dried fruit from dried apricots, dried cherries, dried cranberries and raisins. If you’re in a hurry, Sun-Maid Fruit Bits work very well, too.)

6 tbsp butter
1/3 cup milk
1/4 cup sugar
2 tbsp honey
1/4 cup flour

1 cup high quality semi-sweet or dark chocolate chips or chunks chopped into bits

3 tbsp butter

1/2 tsp vanilla

In a saucepan, heat the 6 tbsp. butter, milk, sugar, and honey and bring to a good boil. Cook, stirring constantly until melted together and well-mixed, about 45 seconds to one minute. Remove from heat. Stir in the mixed dried fruit and almonds, and flour.

Spoon the mixture into the 24 muffin or cheesecake rounds. Do not fill to the top, there should be enough dough to make 24 cookies. (If using a baking sheet, drop the dough by the teaspoonful. It will appear very thin.) Bake at 350 for 8 to 10 minutes. The edges will be golden brown.

When the cookies are cool, melt the chocolate
with the remaining butter. This can be done in the microwave at low temps for 20-30 seconds at a time. Stir with a fork and add the vanilla. Using a teaspoon, spread the chocolate mixture over the cookie. Use the back of the spoon to make a swirl. If you prefer less chocolate, this can also be done with a brush. (If you have used a baking sheet, this process is a little bit messier because it works best if you flip the cookies and add the chocolate to the flat side.)

Allow to remain at room temperature as the chocolate sets. Loosen (but do not remove) the cookies from the muffin or cheesecake tins before covering them with plastic wrap and refrigerating overnight. The next day, the cookies can be removed and stored in the refrigerator in an airtight container with waxed paper between layers. Enjoy!