Grams North Dakota Chocolate Cookies Food

QUINTESSENTIAL CHOCOLATE CHIP COOKIES

Steps:

• Sift together flour and baking soda and set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of bowl and paddle. Add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl and paddle.
• Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.
• On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and mix in.
• Heat oven to 350 degrees with the rack positioned in the lower third of the oven. Line 2 baking sheets with parchment. Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. If not baking right away, remove small handfuls or spoonfuls of dough from mixer and plop them down on the middle of a sheet of parchment or wax paper, creating a log about 1 1/2 inches wide and 12 inches long. Fold parchment over, creating a sausage. Chill for at least 1 hour, preferably overnight. Using a serrated knife, slice chilled dough into 1/3-inch-thick rounds and place them 2 inches apart, in staggered rows, on parchment-lined sheets and proceed. (Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw frozen dough at room temperature for 30 minutes before slicing.)
• Bake one sheet at a time for 12 to 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through. Remove from heat and slide parchment off baking sheet and onto a work surface. Allow cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container. They will keep for up to 3 days at room temperature.

GRAM'S NORTH DAKOTA CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees.
• Using a standing or handheld mixer, beat the sugar and butter. Add the eggs, one at a time, then the milk and vanilla.
• Sift together the flour, baking powder and salt. Add to the wet ingredients and beat just until mixed.
• Using a plastic spatula or large spoon, mix in the melted chocolate, nuts and raisins.
• Drop spoonfuls of dough onto an ungreased cookie sheet and or half sheet pan.
• Bake 8-10 minutes. Cool on racks.

~ COCONUT ISLAND COOKIES ~ GRAMS

Steps:

• 1. Preheat oven to 375 degree F. Spray baking sheet with non stick cooking spray. Set aside. In a small saucepan, combine chocolate with 1/4 cup hot coffee, melt over low heat, stirring constantly.
• 2. In a medium mixing bowl, cream sugar with the butter.
• 3. Add egg and chocolate / coffee mixture. Mix well.
• 4. Sift flour, soda and salt - add to coffee mixture alternately with sour cream , ending with flour.
• 5. Stir in coconut. Drop by spoonfuls onto prepared baking sheet.
• 6. Bake for 10 - 12 minutes. Move to cooling racks.
• 7. Frosting: In a medium saucepan, combine chocolate sour cream and butter, heat until chocolate melts.
• 8. Remove from heat and stir in sugar, blending until consistency for spreading.
• 9. Frost warm cookies and sprinkle with coconut. Enjoy these soft, yummy cookies.

JAMAICAN CHOCOLATE COOKIES WITH CARAMEL CREME

Steps:

• Preheat oven to 375°. In a microwave, melt 2/3 cup chocolate chunks; stir until smooth. Cool slightly. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in sweet potatoes, cooled chocolate, ginger and vanilla. In another bowl, whisk flour, cornstarch, baking cocoa, baking powder, baking soda and 1/4 teaspoon salt; gradually beat into creamed mixture., Shape dough into 3/4-in. balls; place 2-1/2 in. apart on parchment-lined baking sheets. Flatten slightly with bottom of a glass dipped in confectioners' sugar. Bake until edges are firm, 8-10 minutes. Remove from pans to wire racks to cool completely., Meanwhile, mix filling ingredients until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies., For chocolate coating, microwave remaining chocolate chunks; stir until smooth. Dip cookies halfway into chocolate or drizzle chocolate over the top of cookies; let stand until set. Store between pieces of waxed paper in an airtight container in the refrigerator.