911 Chocolate Emergency Cookies Food

EMERGENCY CHOCOLATE DESSERT

Steps:

• Set your oven to 200°C (400°F). Grease 2 small ovenproof dishes or ramekins with butter and place them on a baking tray.
• Chop the chocolate if necessary and place in a microwaveable dish. Add the butter and microwave in 30-second bursts until melted. In my microwave, it takes 2 minutes on medium power. Remove, stir gently and allow to cool a little (to avoid making chocolate scrambled eggs).
• In a medium bowl, beat the eggs and sugar together with the salt and vanilla until very well combined. You could use a handheld mixer, though I prefer to do it by hand with a balloon whisk because it's quieter and more pleasant.
• Stir in the slightly cooled chocolate, then mix in the flour until just combined. Do not over-beat.
• Divide the mixture between the dishes and cook for 12 minutes. Check that the top is just beginning to crack and remove from the oven. Let them sit for 5 minutes before serving, turning them out onto a plate if you want to.
• While these are perfectly delicious just the way they are, you could serve them with cream or vanilla ice cream to suit your mood.

CHOCOLATE EMERGENCY COOKIES WITH VANILLA ICING

Steps:

• In the top of a double boiler, melt the chips, chopped up chocolate and 4 tbsp butter. When melted, set aside to cool.
• Sift together flour, cocoa, baking powder, and salt. Set aside.
• In a large mixing bowl, beat the remaining 4 tbsp of butter in with both sugars. When mixed, add eggs abd vanilla. Mix in the slightly cooled chocolate mixture, until just combined.
• Stir in flour mixture, mixing only until completely combined.
• Cover bowl with plastic wrap and refegerate for.
• 25 minutes.
• Preheat oven to 350ºF Grease the cookie sheets.
• Using a heaping tablespoon measure, scoop out enough for 12 cookies on a sheet.
• Bake one sheet at a time for @ 9 to 11 minutes.Do not overbake, the cookies will firm up when they have cooled.
• Allow cookie to cool for a minute before moving them off the cookie sheet. When cool, frost with Vanilla Icing.
• Vanilla Icing-.
• Beat the butter until creamy.
• Gradually add the cream vanilla, and confectioners sugar and beat well.
• If necessary, add more confectioners sugar. The icing should be fairly stiff, not soupy.
• Spread a thick layer on each cookie.

911 CHOCOLATE EMERGENCY COOKIES

Steps:

• Melt chocolates and 1/2 stick butter (in microwave). Cool briefly.
• Sift flour, cocoa, baking powder and salt. Set aside.
• Beat 1/2 stick butter, brown sugar and granulated sugar until the consistancy of wet sand.
• Add the eggs and vanilla and mix.
• Mix in chocolate mixture, beating only until combined.
• Stir in flour mixture, only until combined.
• Chill for 1 hour.
• Dip out with an ice cream scoop (I use a 4 teaspoon cookie dipper) onto a greased cookie sheet.
• Bake 1 sheet at a time for 9 to 11 minutes in a 350 degree oven. Do not over bake.
• Cool 2 minutes on pan before moving to cooling racks.

COOKIES IN A JAR (EMERGENCY COOKIES)

Steps:

• Sift flour, baking powder, baking soda, and salt into a bowl; pour flour mixture into a 4-cup glass jar. Layer brown sugar and superfine sugar in the jar, pressing firmly between each layer. Layer oats, cranberries, and chocolate chips. Seal jar.
• To make cookies: Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Empty dry cookie mix in large bowl. Stir in butter, egg, and vanilla extract until combined. Roll the dough into tablespoon-sized balls and place 2 inches apart onto prepared baking sheets.
• Bake in preheated oven until lightly browned, 10 to 15 minutes. Cool on the sheets for 10 minutes before removing to cool completely on a wire rack.