Coconut-Filled Chocolate Delights Recipe from Pillsbury.com

Coconut-Filled Chocolate Delights Recipe from Pillsbury.com:

INGREDIENTS
3/4 cup Fisher® Roasted and Salted Almonds
1 1/2 cups coconut
1/2 cup Eagle Brand® Sweetened Condensed Milk (from 14-oz can)
1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
1/3 cup Hershey’s® baking cocoa
1/3 cup Hershey's® milk chocolate baking chips

DIRECTIONS
1. Reserve 20 almonds; set aside. Chop remaining almonds. In medium bowl, stir chopped almonds, coconut and milk until well blended. Refrigerate mixture 25 minutes for easier handling. Let cookie dough stand at room temperature for 10 minutes to soften.
2. Meanwhile, heat oven to 350°F. In large bowl, knead cookie dough and cocoa with hands until well blended. Cover with plastic wrap; set aside.
3. For each cookie, press 1 rounded tablespoon dough into 3-inch round. Place 1 tablespoon coconut mixture on center of each round. Wrap dough around filling, pressing edges to seal; shape into a ball. Place balls 3 inches apart on ungreased cookie sheets. Press each ball with fingers into 2 1/2-inch round. Press 1 whole almond on each cookie.
4. Bake 9 to 12 minutes or until puffed and edges are set. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
5. In small microwavable bowl, microwave chocolate chips uncovered on High 10 to 20 seconds, stirring every 10 seconds, until smooth. Place in resealable food-storage plastic bag; cut small tip from corner of bag. Drizzle chocolate over cookies. Before storing, let cookies stand at room temperature until chocolate is set. Store in airtight container.

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Spiced Chocolate Truffle Cookies with Sea Salt

Photo Courtesy of « Tart to Heart

Spiced Chocolate Truffle Cookies with Sea Salt « Tart to Heart

Spiced Chocolate Truffle Cookies with Sea Salt
adapted from Gourmet

Yield: 3 dozen cookies

Ingredients:

4 oz unsweetened chocolate, chopped
2 1/2 cups semisweet chocolate chips
1/2 cup (1 stick) unsalted butter, cubed
4 eggs
1 1/3 cups granulated sugar
2 tsp vanilla
1 tsp instant espresso powder
1/2 cup all-purpose flour
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp chipotle chili powder
1/4 tsp ground cardamom
1/2 tsp salt
Coarse sea salt, for garnish

Directions:

Melt the unsweetened chocolate, 1 1/2 cups chocolate chips and butter in a medium bowl set over a pot of simmering water (double boiler). Stir until melted. Remove from the heat and set aside.
In your mixer fitted with the whisk attachment, beat the eggs and sugar until pale and fluffy. Add the vanilla and espresso powder and beat to combine.
Fold half the chocolate mixture into the egg mixture, then fold in the remaining chocolate.
In a separate bowl, combine the flour, cinnamon, chili powder, cardamom, baking powder and salt. Fold into the wet mixture. Fold in the remaining 1 cup chocolate chips. Let the batter sit for 10 minutes to cool and thicken.
Preheat the oven to 350°F. Drop the batter in rounded tablespoon-fuls into parchment-lined sheet pans, leaving at least 1 inch between the cookies as they will spread quite a bit (I fit 8 per pan). Sprinkle each cookie with a few grains of coarse sea salt.
Bake about 8 minutes until shiny and crackled on top, rotating the pan halfway through cooking. Let cool on the pan at least 5 minutes before removing to a wire rack to cool completely. Enjoy!

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Many thanks« Tart to Heart!

Better-than-Brownies Chocolate Cookies | Brown Eyed Baker

Photo Courtesy of browneyedbaker.com

Better-than-Brownies Chocolate Cookies | Brown Eyed Baker

Better-than-Brownies Chocolate Cookies

Makes 24 large cookies

2 2/3 cups (about 16 ounces or 466g) bittersweet chocolate, chopped
4 tablespoons unsalted butter, at room temperature
4 eggs
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon baking powder
1 cup semisweet or bittersweet chocolate chips

1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper of a silicone baking mat.

2. Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth.

3. In the meantime, stir together the eggs, vanilla and sugar in a medium bowl. Set aside.

4. In a small bowl, sift together the flour and baking powder.

5. Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, stir in the chocolate chips.

6. Scoop 1½ tablespoons of dough (a medium cookie scoop’s worth) onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Like brownies, do not overbake! Leave to cool completely on the baking sheets.

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Many thanks BrownedEyedBaker!

Photo Courtesy of mybakingaddiction.com

La Kocinera: Ricotta Chocolate Chip Cookies

PhotoCourtesy of LaKocinera

La Kocinera: Ricotta Chocolate Chip Cookies

Ricotta Chocolate Chip Cookies
[A La Kocinera Original Recipe]

Ingredients:
1 cup whole-milk ricotta cheese
1/2 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 1/2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup dark chocolate chips

Method:
In the bowl of a stand mixer, combine the ricotta cheese, butter, granulated sugar, and brown sugar, whipping until well blended and slightly fluffy. Mix in the egg and vanilla.

To the wet mixture, add the flour, baking soda, baking powder, and salt, mixing well to combine. To this mixture, add the three types of chocolate chips, again stirring until well blended.

Cover the bowl with plastic wrap and place in the freezer for 20 minutes. Preheat the oven to 350 degrees.

Once chilled, use an ice cream scoop to place golf ball sized pieces of dough on baking sheets covered with parchment paper or cooking spray. Bake for 15-20 minutes, until the edges are lightly browned.

Makes about 12 cookies—more like 24 if you don’t make them as gargantuan-sized as I do.

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Many thanks to LaKocinera!

Hershey's Perfect Chocolate Chip Cookies

Hershey's Perfect Chocolate Chip Cookies
 Hershey's site


Ingredients:

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
• 1 cup chopped nuts (optional)

1. 1 Heat oven to 375°F.
2. 2 Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
3. 3 Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies. 

Many thanks to Bunny's WarmOven!
http://wwwbunnysovencom.blogspot.com/2011/04/hersheys-ultimate-chocolate-brownies.html

The Perfect Chocolate Chip Cookie

View video on the link below:

The Perfect Chocolate Chip Cookie - The Perfect - Food News - CHOW: "- Sent using Google Toolbar"

Many thanks CHOW.com!

Flourless PB Cookies and ChocolateChipCookies

Flourless Peanut Butter Cookies (adapted from PB Fingers)

1 egg
1 c. sugar
1 c. peanut butter

Mix, spoon onto baking sheet and bake at 350 for about 8-10 mins.

Chocolate Chip Cookies (adapted from Two Peas and Their Pod)

1 3/4 cups all-purpose flour (I used whole wheat)
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup unsalted butter, at room temperature
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup mini chocolate chips

**Oats optional**

Whisk together dry ingredients in a bowl. Cream butter + sugar in a mixer. Add egg + vanilla. Then slowly add dry to wet, careful not to overmix. Fold in chocolate chips and oats, if using. Bake at 350 for 8-10 mins, or until cookies are beginning to brown. Let cool, enjoy!


Many thanks to Baking withButtermilk.wordpress.com!!!!

Read more on....
http://bakingwithbuttermilk.wordpress.com/2011/02/08/hungry-all-the-time/

Giant Peanut Butter Zebra Cookies from Pillsbury.com

Giant Peanut Butter Zebra Cookies from Pillsbury.com: "- Sent using Google Toolbar"

Double Chocolate Cinnamon Cookies

Reservations About Resolutions. « Hot Polka Dot

Double Chocolate Cinnamon Cookies
Makes about 3 dozen cookies.

Source: My imagination.

1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup demerara sugar
2 eggs
2 cup flour
1/2 cup cocoa powder
1 1/2 tsp cinnamon (I used fresh ground)
1 tsp baking soda
1 tsp salt
2 cup semisweet chocolate chunks (I used Belgian)

Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.
In a large bowl with an electric mixer cream together the butter and sugars. Lightly blend in the eggs next.
In a medium bowl whisk together the flour, cocoa powder, cinnamon, baking soda and salt then combine it well into the wet ingredients. Fold in the chocolate with a spatula.
Scoop a heaping tbsp of dough for each cookie and pat it down lightly with your fingers. Bake them for about 10 minutes then transfer them to a cooling rack. Enjoy!

Many, many thanks to HotPolkaDot.com!!!

Time for some desserts from Curtis Stone ....

Peanut Butter Cookies with Chocolate Chunks

"In case you didn't know this about me. I have a sweet tooth and in my opinion sweet things should be eaten whenever you have the desire. Don't feel guilty about it, as everything in moderation is perfectly fine!"

....a Quote from Curtis himself

My reaction: Now we indulge! ;-)

See more just click on link....
Curtis Stone - Desserts: "- Sent using Google Toolbar"