DOUBLE CHOCOLATE SABLE COOKIES (FRANCE)
Sable in French means "sandy" - these are a classic French cookie, made out of crumbly chocolate shortbread. To keep them nice and sandy, be extra careful not to overmix the dough. The hint of salt brightens the flavor and underlines the chocolate. For a special holiday treat, sandwich two of these together with a small scoop of peppermint ice cream.
Provided by Food Network Kitchen
Categories dessert
Time 1h52m
Yield about 3 dozen cookies
Number Of Ingredients 8
Steps:
- Grate the chilled chocolate with a fine grater or rasp and set aside.
- Whisk together the flour, cocoa powder, baking soda and sea salt.
- Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture.
- Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.)
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.
- Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes.
- Transfer cookies to a rack to cool completely. Serve.
- Busy baker's tips: Dough can be made and frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 5 days. Baked cookies can be wrapped in plastic wrap, then aluminum foil and frozen for up to 2 weeks.
- Cook's note: For super uniform cookies, place each sliced disk of dough in a muffin tin and bake. The cookies will be chewier, less sandy this way.
- Copyright 2007 Television Food Network, G.P. All rights reserved
FROSTED DOUBLE CHOCOLATE COOKIES
Make and share this Frosted Double Chocolate Cookies recipe from Food.com.
Provided by Toll Housereg
Categories Dessert
Time 26m
Yield 15 Cookies
Number Of Ingredients 13
Steps:
- PREHEAT oven to 375°F.
- MICROWAVE 3/4 cup morsels in a small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool to room temperature. Combine flour, baking soda and salt in a small bowl.
- BEAT butter, brown sugar, sugar and vanilla extract in a large mixing bowl until creamy. Beat in melted chocolate and egg. Gradually beat in flour mixture. Stir in 3/4 cup morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- BAKE for 8 to 9 minutes or until edges are set but centers are still slightly soft. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely. Thinly frost centers of cookies with chocolate frosting.
- FOR CHOCOLATE FROSTING:.
- MICROWAVE remaining 1/2 cup morsels and butter in medium, uncovered, microwave-safe bowl on HIGH power for 30 seconds; stir until smooth. Microwave at additional 10 to 15-second intervals, stirring until smooth. Add powdered sugar and milk; stir until smooth.
Nutrition Facts : Calories 192.3, Fat 8.2, SaturatedFat 5, Cholesterol 33, Sodium 216.2, Carbohydrate 28.6, Fiber 0.3, Sugar 20.3, Protein 1.6
FROSTED DOUBLE CHOCOLATE COOKIES
Steps:
- PREHEAT oven to 375°F.
- MICROWAVE ¾ cup morsels in a small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool to room temperature. Combine flour, baking soda and salt in a small bowl.
- BEAT butter, brown sugar, sugar and vanilla extract in a large mixing bowl until creamy. Beat in melted chocolate and egg. Gradually beat in flour mixture. Stir in ¾ cup morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- BAKE for 8 to 9 minutes or until edges are set but centers are still slightly soft. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely. Thinly frost centers of cookies with chocolate frosting.
- FOR CHOCOLATE FROSTING:
- MICROWAVE remaining 1/2 cup morsels and butter in medium, uncovered, microwave-safe bowl on HIGH power for 30 seconds; stir until smooth. Microwave at additional 10 to 15-second intervals, stirring until smooth. Add powdered suar and milk; stir until smooth.
DOUBLE CHOCOLATE AND ESPRESSO COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 31m
Yield 10 to 12 cookies
Number Of Ingredients 12
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
- In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
- In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.
- In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.
DOUBLE CHOCOLATE COOKIES
When I make these yummy treats with my young grandson, Ben, I use an extra-big mixing bowl to prevent the flour and other ingredients from flying all over. He seems to enjoy making the cookies almost as much as eating them!-Chantal Cornwall, Prince Rupert, British Columbia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 9 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 119 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 91mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
FROSTED CHOCOLATE COOKIES
This was the most requested cookie for my late grandmother to make. It is a small drop cookie; one everyone will love. Spread my grandmother's Chocolate Frosting on this delicious cookies. The recipe can be found here on CookieRecipe.com!
Provided by Greg Pierce
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
- Sift flour, soda, and salt together.
- In the top half of a double boiler, melt the chocolate over low heat.
- Cream together brown sugar, butter, and egg in a large mixing bowl. Slowly mix in the flour mixture and mix until well blended. Pour in melted chocolate, sour cream, and vanilla. Mix well and stir in nuts.
- Drop dough by teaspoonful onto greased cookie sheet about 1 inch apart. Bake for 10 minutes. Cool on wire racks. Cookies will be soft and about the size of a half dollar.
- When cooled top with Chocolate Frosting.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 9.3 g, Cholesterol 10.5 mg, Fat 4.5 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.4 g, Sodium 44 mg, Sugar 4.5 g
CHERRY DOUBLE-CHOCOLATE COOKIES
Taken from Gourmet magazine. They recommend using the finest-quality chocolate you can. Cookies will keep in an airtight container at cool room temperature for five days.
Provided by scfl76
Categories Drop Cookies
Time 37m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees with racks in upper and lower thirds.
- Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.
- Beat together butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy, then add eggs one at a time, beating until combined well. Reduce speed to low and add flour mixture, mixing until just combined. Add chocolate chunks, pecans, and cherries and mix until just incorporated.
- Drop two level TBLE of dough per cookie about two inches apart onto two ungreased large baking sheets. With dampened fingers, flatten cookies slightly.
- Bake, switching position of sheets halfway through baking, until puffed and set, 12-14 minutes. Transfer cookies to a rack to cool.
FROSTED CHOCOLATE DELIGHTS
Before we five kids headed off to school each day, Mom took our requests for that day's dinner. I usually asked her to make these cookies for dessert, and she would rarely disappoint. I still enjoy them today. -Patricia Ramczyk, Appleton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream shortening and brown sugar. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture. Stir in walnuts. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until firm. Remove to wire racks to cool. , For frosting, in a bowl, cream butter and sugar. Beat in vanilla and enough milk to reach spreading consistency. Frost cooled cookies.
Nutrition Facts : Calories 99 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 46mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
DELUXE DOUBLE CHOCOLATE COOKIES
I found this recipe on another site and modified it slightly.These babies are rich and extremely chocolaty. They almost brownie like chewy, dense and fudgy, with a wrinkled appearance. Whatever you do, don't over bake them and use good quality chocolate and cocoa. I use Lindt 70% cocoa bittersweet chocolate. Next time I'll try adding some chocolate chunks and walnuts to it (although they fine as is, also making them using a 1 tsp measure as they are rich.
Provided by lemoncurd
Categories Dessert
Time 1h25m
Yield 40 serving(s)
Number Of Ingredients 11
Steps:
- Sift together the cocoa ,baking powder, flour and salt; set aside.
- Melt chocolate over a double-boiler or in the microwave.
- In a medium bowl cream butter and sugars well, till pale and fluffy.
- Beat in eggs one at a time.
- Add vanilla and coffee beat till well blended.
- Using a wooden spoon, add in melted chocolate stir, add dry ingredients.
- Stir until every thing just comes together.
- Cover and allow to stand for 45 minutes, so chocolate can set up.
- Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper.
- Roll dough using a 1 tablespoon measure into balls. leave a 2-inches between cookies.
- Bake for 8- 10 minutes. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 158.1, Fat 9.7, SaturatedFat 5.9, Cholesterol 29.3, Sodium 75.5, Carbohydrate 19.4, Fiber 2.4, Sugar 10.6, Protein 3
FROSTED DOUBLE CHOCOLATE CHIP DROP COOKIES
This recipe came from my sister who is the best baker in my family. These cookies are the best if you like soft, doughy, sweet cookies. I have never had them with the nuts, but if you choose to include them, use only half of the chocolate chips (6oz). Having a big sweet tooth, I never understood why people would ever use UN-sweetened chocolate squares, so I tried it with semi-sweet and man were they too sweet with the frosting! I have also seen my sister use cocoa in lieu of choc. squares, but am not sure of the exact measurement. Note: I usually use 1-2 tubs of the pre-made regular vanilla frosting (not whipped), but I couldn't remember the size of the container..hence the two cups....
Provided by Jemmadky
Categories Drop Cookies
Time 28m
Yield 1 1/2 dozen
Number Of Ingredients 13
Steps:
- Cream butter and shortening adding sugar gradually.
- Beat well, then beat in egg.
- Melt chocolate in double boiler; stir into creamed mix.
- In a separate bowl, sift dry ingredients together (flour, baking soda, salt).
- Add to chocolate mix alternatively with milk.
- Mix well.
- Stir in vanilla and chocolate chips and/or walnuts, if desired.
- Use teaspoons to drop onto ungreased cookie sheet. (I like bigger cookies so I use tablespoons.).
- Bake 8-10 minutes at 350°.
- Cool and frost.
LANNETTE'S FROSTED CHOCOLATE DROP COOKIES
For many years these cookies have been our favorite 4th of July picnic cookies . . . soft and moist!
Provided by Grannie B
Categories Drop Cookies
Time 25m
Yield 36 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F.
- Cream butter and sugar; add eggs and vanilla; beat well.
- Add cocoa, then sour cream; beat till well blended.
- Sift remaining dry ingredients together, then add to creamed mixture.
- Drop from rounded teaspoonfuls onto greased baking sheets.
- Bake cookies 8 to 10 minutes. Frost while still hot.
- For frosting, combine all ingredients, and beat well. Start with 2-1/2 cups of the powdered sugar, and add more if needed. Frosting should be slightly thin.
Nutrition Facts : Calories 165.1, Fat 6.5, SaturatedFat 4, Cholesterol 26.7, Sodium 116.7, Carbohydrate 25.9, Fiber 0.8, Sugar 17.1, Protein 2
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