Bittersweet Chocolate Blackout Cookies Food

BITTERSWEET CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 to 3 baking sheets with parchment paper or re-usable baking sheets (silpats).
• Whisk the flour, salt, and baking soda together in a medium bowl, and set aside.
• In a large bowl, cream the butter and sugars with a hand held electric mixer, until light and fluffy. Beat in the egg and then the vanilla. Gradually add the dry ingredients to the creamed mixture. Stir in the chopped chocolate.
• To form the cookies, scoop heaping tablespoons of the dough and roll by hand into balls. Place the balls about 2 inches apart on the baking sheets. Flatten the dough slightly with your fingertips. Bake until light brown, about 12 to 15 minutes. (If baking 2 sheets at a time, rotate the pans halfway through baking.) Transfer cookies to a rack to cool. Lightly dust the cookies with confectioners' sugar, if desired.

MINI BITTERSWEET CHOCOLATE CHIP COOKIES WITH FLAKY SEA SALT

Steps:

• Pulse the oats in a food processor fitted with a metal blade until some of it is fine and some of it is still very coarse. Whisk the oats with the cake flour, all-purpose flour, baking powder, salt and baking soda in a medium bowl.
• Cream the brown sugar, butter and granulated sugar in a mixer fitted with a paddle attachment on medium speed until very light, about 5 minutes. Beat in the egg, mixing well. Beat in the vanilla. Reduce the speed to low, add the flour mixture and mix until combined. Fold in the chocolate chips. Wrap the dough in plastic wrap and refrigerate for at least 24 hours and up to 48 hours.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Scoop the dough 1 teaspoonful at a time into balls and place 1 inch apart on the baking sheets. Sprinkle lightly with the sea salt. Bake, rotating sheets from back to front and top to bottom halfway through, until golden brown around the edges and paler and soft in the middle, 10 to 12 minutes. Cool 10 minutes on the sheet on a rack, then transfer the cookies to the rack and cool for as long as you can resist. Continue with the remaining dough.

CHOCOLATE BLACKOUT COOKIES

Steps:

• Sprinkles:
• Whisk egg white in a medium bowl just to loosen. Add powdered sugar and 1/2 tsp. water and whisk until smooth. Mixture should be smooth, satiny, and very thick. If mixture is too thick or gloppy, whisk in another 1/2 tsp. water. Transfer to a disposable pastry bag and snip off end of bag (or use a resealable plastic bag and cut off 1 corner) to make a very small opening.
• Pipe icing in very thin, very straight lines across a parchment-lined baking sheet, spacing close together (if icing does not squeeze out of bag easily, snip a slightly larger opening). Keep piping until you've covered the entire sheet of parchment (discard leftover icing or save for another use). Let sit at room temperature until hardened, at least 8 hours and up to 1 day (to speed up drying, you can also bake sprinkles in a 150°F oven for 2-2 1/2 hours). Lift ends of parchment to break sprinkles into various lengths, then gently roll your fingers over top to loosen from parchment paper.
• Cookies:
• Preheat oven to 350°F. Heat chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (do not let water touch bottom of bowl), stirring until melted and mixture is smooth. Let cool.
• Meanwhile, sift flour, cocoa, baking powder, espresso powder, and baking soda in a medium bowl. Using an electric mixer on medium-high speed, beat eggs, brown sugar, vanilla, and salt in a large bowl until thick and light, about 3 minutes. Reduce speed to low and add chocolate mixture; mix just to combine. Turn off mixer. Add dry ingredients and pulse mixer on low until no dry spots remain. If dough is very soft, cover and chill until firm enough to scoop, 10-15 minutes.
• Using a 1 1/2 oz. scoop (or a scant 1/4 cup), portion out dough and roll into balls between your palms (if dough becomes very sticky while rolling, chill for a few minutes). Place balls on 2 parchment-lined baking sheets, spacing at least 2" apart; flatten slightly. Bake cookies, rotating baking sheets once, until centers are puffed and edges are just firm,13-18 minutes. Let cookies cool 20 minutes on baking sheets, then peel away parchment and transfer to a wire rack. Let cool completely.
• Icing and assembly:
• Heat chocolate, cream, corn syrup, and salt in a heatproof bowl set over a saucepan of barely simmering water (do not let water touch bottom of bowl), stirring until chocolate is melted and mixture is smooth. Let cool.
• Whisk powdered sugar and vanilla into chocolate mixture, then add butter 1 piece at a time, whisking to incorporate fully after each addition. Whisk until icing looks smooth and glossy.
• Using an offset spatula, spread about 1 Tbsp. icing over each cookie and top with sprinkles.
• Do Ahead
• Sprinkles can be made 2 days ahead. Store airtight at room temperature. Cookies can be baked 1 day ahead. Store tightly wrapped at room temperature.

BITTERSWEET CHOCOLATE COOKIES

Steps:

• Whisk together flour, cocoa, baking powder, and salt in a bowl until combined.
• Beat together butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Add egg and vanilla, beating until combined. Reduce speed to low, then add flour mixture and mix until combined well. Add chocolate and nuts and mix until just combined. Cover bowl with plastic wrap and chill dough until firm, about 30 minutes.
• Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
• Roll 1 scant tablespoon of dough into a 1-inch ball, then flatten slightly with palm of your hand to form a 1/3-inch-thick disk and coat with confectioners sugar. Make more cookies in same manner, arranging them 2 inches apart on ungreased baking sheets.
• Bake cookies, switching position of sheets halfway through baking, until they puff up and tops crack slightly, 8 to 10 minutes total, then transfer with a metal spatula to racks to cool completely. Recoat cookies with confectioners sugar.

SHANA'S BLACKOUT COOKIES

Steps:

• Melt the chocolate in the top of a double boiler set over simmering water;
• set aside to cool slightly.
• Combine eggs, sugar, oil and extracts in a large bowl; whisk to combine. Stir in the chocolate; set aside.
• Whisk together the flour, baking powder and salt in a large bowl.
• Add chocolate mixture to flour mixture, stirring until well combined. Cover;
• refrigerate at least 3 hours.
• Heat oven to 350 degrees.
• Spread confectioners' sugar on a plate; set aside.
• Scoop walnut-size balls of dough; roll each in the sugar. Place on a greased or
• parchment-lined cookie sheet 2 inches apart.
• Bake until edges are firm, about 10
• minutes per batch.
• Remove cookies to a wire rack; cool.
• Note: Chocolate extract is available at shops such as The Spice House and Fox &
• Obel in Chicago.

BITTERSWEET CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
• Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
• First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
• Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.

BITTERSWEET CHOCOLATE BLACKOUT COOKIES

Steps:

• Adjust oven rack to middle position and preheat oven to 350 degrees.
• Spray baking sheets with nonstick cooking spray.
• In large bowl of electric mixer, combine espresso powder and water, stirring to dissolve.
• To same bowl add half of cake mix along with butter and egg.
• Mix on medium high speed 1 to 2 minutes or until smooth.
• Stir in remaining cake mix and chocolate chunks.
• Drop by teaspoonfuls, 2" apart on prepared baking sheets.
• Bake 9-12 minutes or until edges are set at center when lightly touched.
• Cool one minute on sheets.
• Transfer to cooling racks using thin, flexible spatula.