Homemade Fudge Stripes Cookies Food

HOMEMADE FUDGE STRIPE COOKIES RECIPE

Steps:

• For the Cookies: Preheat oven to 350°F. Line baking sheets with parchment paper and set aside. In a medium bowl, combine flour and baking powder; set aside. In the bowl of your mixer, beat butter and sugar on medium speed until fluffy, about 2 minutes. With the mixer on low speed, slowly add flour mixture, stopping to scrape the sides of the bowl until a soft dough forms. Turn dough onto a floured board and roll to 1/4-inch thickness. Cut with a roughly 3-inch circle cutter, then cut out the center with a 1/2-inch circle, to form a donut shape. Place cookies on prepared baking sheets, 2 inches apart. Bake for 10-15 minutes until edges are just barely golden brown. Let cookies cool on sheets for 5 minutes before removing to wire rack to cool completely. For the Fudge Stripes and Bottoms: Spread wax paper on your countertop. Dip bottoms of cookies in melted dark chocolate, allowing excess to drip off before placing on wax paper. Pour remaining melted chocolate into a re-sealable sandwich bag with a corner snipped off and pipe stripes on the cookies. Let chocolate firm up before serving cookies.

HOMEMADE FUDGE STRIPES COOKIES

Steps:

• Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes until fluffy. Add in the egg, vanilla, salt, and baking powder and continue mixing for 1 minute until combined, scraping the sides of the bowl as necessary.
• Turn mixer to low and add in the flour, mixing until incorporated.
• Divide the dough in half and roll out on a lightly floured counter to 1/3- inch thick. Using a 3- inch round cutter, cut out the dough. Re-roll the scraps, so all the dough is used. Using a smaller, round cutter, or the back of a large piping tip, cut out the center of each circle.
• Place on the baking sheet, and bake for 6 minutes, or until the edges are lightly golden.
• Transfer the cookies to a wire rack to cool completely.
• In a large bowl, melt the chocolate in 30 second increments, stirring after each, until the chocolate is melted and smooth. Prepare a piping tip fitted with a small round tip. Fill the bag with 1/3 of the melted chocolate. Alternately you can use a zip-top bag with the corner cut off.
• Drizzle the chocolate in stripes on top of each cookie. Place the cookies in the refrigerator for 10 minutes to set the chocolate. Remove the cookies from the refrigerator. Reheat the chocolate, if necessary and dip the bottoms of the cookies into the chocolate, tapping off the excess. Place the cookies upside-down back onto the wore rack and place back in the refrigerator for 15 minutes to set.

CHOCOLATE FUDGE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar and brown sugar until fully combined. Add the eggs and mix to combine. Add the flour, cocoa powder, baking soda and salt and mix. Add the pecans and both chocolate chips; mix until just combined.
• Drop heaping tablespoons of dough onto the baking sheets. Bake, rotating the sheets once halfway through, until the cookies are set, about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough.

FUDGE COOKIES

Steps:

• Melt chocolate and butter in a saucepan.
• Remove from heat.
• Add milk and mix well.
• Add flour and salt and mix well.
• Add nuts, remaining chips,and vanilla.
• Drop by 2 tsps or whatever size you want,on greased cookie sheets.
• Bake at 325* for about 12 minutes.