Bittersweet Chocolate Chip Mango 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.

MANGO FUDGE REFRIGERATOR RIBBON COOKIES

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, milk and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually add to creamed mixture. , Divide dough in half. Mix melted chocolate into 1 half; stir in miniature chips. Mix mango, pistachios and orange zest into remaining half dough., Line an 8x4-in. loaf pan with plastic wrap, letting ends extend over sides. Press half the chocolate dough onto bottom of pan; top with half the mango dough. Repeat layers., Lifting with plastic, remove dough from pan; fold plastic over dough to wrap completely. Refrigerate dough in pan until firm, 2 hours or overnight., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in.-thick slices; cut each slice crosswise into thirds. Place 2 in. apart on ungreased baking sheets., Bake until edges are lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.

BITTERSWEET CHOCOLATE CHIP-PEANUT COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine.
• Whisk the flour, baking soda and salt together in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the bittersweet chocolate chips and honey-roasted peanuts.
• Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.