Chocolate Spot Cookies Food

EASY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
• Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

COW SPOT COOKIES

Steps:

• Line 2 baking sheets with waxed paper.
• In a bowl, cmobine white chocolate with 1 tbs oil.
• Microwave 1 min, stir until smooth and melted.
• Using tongs, dip a cookie into the melted chocolate, letting the excess drip back into the bowl.
• Place on cookie sheet.
• Repeat with 11 more cookies.
• Set aside remaining white chocolate.
• With milk chocolate and remaining oil, repeat microwaving and dipping with remaining 12 cookies.
• Set aside remaining milk chocolate.
• Chill cookies 20 mins to set.
• Lift cookies from waxed paper.
• Cut off any excess chocolate.
• Reheat reserved white chocolate byu microwaving 15 at a time until smooth.
• Transfer into a resealable plastic bag and cut off a small tip.
• Pipe cow spoted on milk chocolate coated cookies.
• Repeat with reserved milk chocolate on white chocolate coated cookies.
• Chill 10 minutes.

CHOCOLATE-SPOT COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt together into a large bowl.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, one at a time. Beat in vanilla. Reduce speed to low; beat in flour mixture. Stir in 1 cup candies.
• Drop dough by the tablespoon onto baking sheets about 2 inches apart. Press remaining 1/4 cup candies into tops of cookies.
• Bake cookies, switching positions of sheets about halfway through, until just firm, 8 to 10 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks, and let cool completely.

CHEWY CHOCOLATE COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. Mix in walnuts. Drop by spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.