Deep Dark Chocolate Cookies Food

ABSOLUTELY PERFECT DARK CHOCOLATE COOKIES

Steps:

• In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
• In the bowl of an electric stand mixer fitted with the paddle attachment, beat together butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs and vanilla on medium speed until combined.
• Gradually add the dry ingredients to the wet, combining on low speed until fully incorporated.
• Smooth the dough into a large disc, wrap tightly in plastic wrap, and chill for about 1 hour.
• Preheat the oven to 350˚F. Line two baking sheets with silicone baking mats or parchment paper.
• Roll dough into 1.5-inch balls and then roll them in demerera or sanding sugar. Place them on the baking sheets about 1.5 inches apart.
• Bake for about 8 minutes. Cool on the sheets for a few minutes before transferring to wire racks. Once cool, seal them up in an airtight container with a paper towel to keep the cookies soft.

JUMBO DARK CHOCOLATE COOKIES

Steps:

• PREHEAT oven to 325°F. Line baking sheets with parchment paper or lightly grease.
• MELT 2/3 cup morsels in microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. Morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Set aside.
• SIFT flour, cocoa, baking soda and salt into medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add melted chocolate and mix well. Add egg and vanilla extract, mixing until well blended, about 1 minute. Add flour mixture, mixing just until blended. Stir in remaining 1 cup morsels. Drop dough by level 1/4-cup measure 3 inches apart onto prepared baking sheets.
• BAKE for 16 to 18 minutes or until wooden pick inserted in center comes out with moist crumbs and the tops have a cracked appearance. Cool on baking sheets for 5 minutes. Remove to wire rack to cool completely.

DARK CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
• In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in 1 cup of the sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in remaining chocolate chips. Cover and refrigerate 30 minutes.
• Shape dough into 50 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. In small bowl, place remaining 1/2 cup sugar. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Discard sugar after rolling balls.
• Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.

DEEP DARK CHOCOLATE FUDGE COOKIES

Steps:

• To prepare Cookies: Preheat oven to 325 degrees.
• Sift together cocoa, flour, baking soda and salt onto a sheet of wax paper.
• Set aside.
• Heat 1 inch of water in the bottom of a double boiler over medium heat.
• Place semisweet and unsweetened baking chocolate in top half of the double boiler. Tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. Remove from heat and stir chocolate until smooth. Keep at room temperature.
• Place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. Scrape down bowl and beat on high speed additional 30 seconds. Scrape down bowl. Add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition.
• Add vanilla and beat on medium 30 seconds. Add melted baking chocolate and beat on low 10 seconds more. Scrape down bowl and beat additional 30 seconds. Add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. Remove bowl from mixer, add chocolate chips and mix thoroughly with rubber spatula.
• Using 2 baking sheets, portion 6 to 8 cookies per baking sheet by dropping 2 level tablespoons batter per cookie onto each sheet. Place pans on top and middle shelves of oven. Bake 18 to 22 minutes, rotating sheets from top to bottom about halfway through baking time. Cool cookies on pans 5 to 6 minutes.
• Transfer cookies to wire rack. Repeat procedure until all cookies have been baked. Cool cookies thoroughly before storing in sealed plastic container.
• To prepare Chocolate Ganache: Heat cream, butter and sugar in medium.
• saucepan over medium-high heat. When hot, stir to dissolve sugar. Bring mixture to boil.
• Place chocolate in stainless steel bowl and pour boiling cream over.
• chocolate. Let stand 5 minutes. Stir until smooth. Cool to room temperature.
• (Ganache can be made 3 to 4 days ahead and refrigerated. Reheat, stirring. Bring to room temperature before using.).
• Put ganache in a serving bowl, so guests can dip their cookies in before eating. Makes about 2 1/2 cups.
• Makes 3 to 3 1/2 dozen cookies.

DEEP DARK CHOCOLATE CHESTNUT COOKIES, GLUTEN AND DAIRY FREE

Steps:

• Melt chocolate chips in a double boiler or microwave, set aside.
• Whisk together flours, salt, cocoa and baking soda. Chestnut flour tends to be lumpy, so make sure to sift it.
• Beat sugars, orange zest and margarine until well combined, then stirr in eggs one at a time. Beat until considerably lighter in colour and creamy consistancy.
• Fold in dry ingredients with a rubber spatula while pouring in melted chocolate slowly. Mixture will thicken up just enough to spoon it into a cookie press. If you find batter too thin put it in the fridge for a few minutes.
• Use your cookie press at the smalles setting, if it has that. Bigger cookies will be chewy, not crisp.
• Freeze unbaked cookies on a silpat or sheet of baking paper. I always prepare a big batch so I can pop the desired amount of cookies in the oven when convenient (usually after doing some other baking ;-)).
• Preheat oven to 320.
• Place frozen cookies on a greased cookie sheet, leaving 1 inch between cookies.
• Bake for 15 minutes in the center of the oven.
• Turn oven off, leaving cookies in there for at least half an hour or more.
• Let cool completely and enjoy. Will keep very well in an airtigh container.

DARK CHOCOLATE COOKIES

Steps:

• Preheat oven to 375°F.
• Whisk together flour, cocoa, baking soda, and salt in a medium bowl.
• Beat together butter and sugar with an electric mixer until pale and fluffy, then beat in eggs and vanilla until combined. Add flour mixture and mix just until combined.
• Drop level tablespoons of dough about 2 inches apart onto ungreased baking sheets and bake in batches in middle of oven until puffed and set, about 12 minutes. Transfer cookies to a rack to cool.