Lunar Eclipse Cookies

I live in the San Francisco Bay Area, so I don't usually get a chance to see an eclipse. It's usually foggy or cloudy, but not this morning. I got to experience the full Lunar Eclipse. Pretty spectacular. So here's a recipe for Chocolate Lunar Eclipse Cookies.

This is a great recipe for Chocolate Cookies. Dip half--or however complete you want your eclipse to be-- in melted white chocolate when the cookies have cooled. Lunar Eclipse Cookies!

CHOCOLATE LUNAR ECLIPSE COOKIES

3/4 cups sweet butter, room temperature
1 cup sugar
2/3 cup DARK cocoa powder
1 large egg, beaten
1 tsp Madagascar vanilla extract
1 1/4 cup all purpose flour

Directions (lots of refrigerator/freezer steps, but that makes for great cookies)
Preheat oven to 350 degrees
1. Cream butter until smooth. Add sugar and mix until light and fluffy. Add cocoa powder and mix until combined. Add egg and vanilla extract. Mix until combined. Add flour. Mix until combined.
2. Wrap dough in plastic wrap in 2 batches and refrigerate for at least 4 hours.
3. Roll dough between two pieces of wax paper, sprinkled with cocoa powder (not flour), to keep from sticking. Freeze dough for 10 minutes.
4. Dip round cookie cutters in a mixture of equal parts flour + cocoa powder (continue for each cookie) before cutting out circles for the moon.
5. Arrange cookies on parchment lined baking sheet. Freeze baking sheet with cookies until firm -about 15 minutes.
6. Bake in pre-heated oven for 10 mins, 12-15 for larger ones. Cool on racks.
8. When cookies are cooled, dip half (or as much as you'd like) in melted white chocolate. Place on parchment paper to harden.

Lunar Eclipse Cookies!

Soft Chocolate Cookies

Soft Chocolate Cookies

Ingredients 

2 cups brown sugar

1 1 / 2 cups white sugar

2 cups Crisco all vegetable (non-hydrogenated)

4 eggs

4 cups flour

2 c. Tea. yeast

2 c. Tea. baking soda

2 c. Tea. salt

2 c. Tea. Pure Vanilla

3 / 4 cup chopped nuts (pecans, walnuts, etc.)

2 cups chocolate chips

Combine all dry ingredients in a large bowl and mix well.
Method



Beat eggs until light in color. Add all ingredients except nuts and chips in a bowl and mix until blended (about 1 minute). Stir in nuts and chips.

Soft Chocolate Cookies

Place on a parchment lined cookie sheet by tablespoonfuls and cook in a preheated 350 ° F for 10-12 minutes, remove from oven when they seem to be cooked, just as the edges are lightly browned.

Chefs Note: It is important not to burn, so keep an eye on them during the final minutes and do not go the timer for the cookies of different cooking times and oven sizes more or less affect outcomes.

Soft Chocolate Cookies

These cookies are dipped in large or flavored with chocolate!

Replacement therapy: Butter can be replaced, in whole or in part, Crisco, but this causes cookies to spread and to be sharp to soft.

Yield: About 40 large cookies

See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

Double Chocolate Chip Cookies

 Ingredients

125g butter

½ cup brown sugar

¼ cup powdered sugar

C. 1 teaspoon vanilla extract

1 egg

1 ½ cups flour

½ cup Cadbury ® ® Cocoa Bourne Villas

¾ cup Cadbury ® chocolate chips

Method

First Preheat oven to 160 º C.

2. Beat butter and sugar until light and fluffy.

3. Mix the vanilla essence and egg.

4. Mix the flour and Cadbury Cocoa Bourne Ville.

5. Cadbury Dark Chocolate Chips add.

6. Put a teaspoon of a greased baking tray and bake in moderate oven for 10-15 minutes.

See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

Grammy Chocolate Cookies

Grammy Chocolate Cookies

This recipe is not fancy, but it makes awesome cookies. Name, such as the Grammy of chocolate chip cookies recipe offers a classic and simple. I shared with my colleagues and do not need to be humble as I offered them cookies around. I'm sure my skills baking cookies. I had to share, because otherwise I would eat too many myself.

Chocolate chip cookies Grammy

(Adapted from Martha Stewart cookies)

* 2 cups flour and 2 tablespoons

* Powder 3 / 4 cup unsweetened cocoa

* 1 c. teaspoon baking soda

* Salt 1 / 2 cup Tea

* 1 1 / 4 cup unsalted butter, at room temperature

Sugar 2 cups

2 eggs

* 2 teaspoons vanilla extract

* Turbinado sugar (or unsweetened coconut flakes), moving

Cream butter and sugar until light and fluffy. Add eggs and vanilla and beat until well blended. Sift flour, cocoa powder, baking soda and salt into butter mixture. With a wooden spoon until the mixture all the flour is incorporated. Refrigerate dough until firm, about 1 hour.

Grammy Chocolate Cookies

Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll each ball in turbinado sugar (or coconut if using) and place on baking sheets lined with parchment paper about 1 1 / 2 inches. Cook until Thurs, 7 to 10 minutes. Cool for 1 minute on the plate, then transfer cookies to cool completely on wire rack. Cookies can be stored in an airtight container at room temperature for 1 week.

I prefer cookies rolled in coconut, but like other children.

Both children and I can vote for this recipe 5 stars. My husband was not interested, but it's his loss and our gain.

See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

chocolate chip cookies

 chocolate chip cookies

chocolate chip cookies

chocolate chip cookies

chocolate chip cookies

chocolate chip cookies

chocolate chip cookies

Gluten-Free Double Chocolate Mocha Cookies

2-1/4 cups blanched almond flour
1/4 cup cocoa powder
2 tablespoons organic decaf coffee, espresso grind
1/2 teaspoon baking soda
1/2 teaspoon celtic sea salt
1/2 cup grapeseed oil
1/2 cup agave nectar
1 tablespoon vanilla extract
3/4 cup 73% dark chocolate chips

1. In a large bowl, combine almond flour, cocoa powder, ground coffee, baking soda, and salt.
   
2. In a smaller bowl, stir together grapeseed oil, agave, and vanilla.
   
3. Stir wet ingredients into dry.
   
4. Mix in chocolate chips.
   
5. Drop dough by heaping tablespoonfuls onto a parchment lined baking sheet.
   
6. Bake at 350 degrees F for 7-8 minutes.

Cool and serve. Makes 24 cookies.Source: Elana's Pantry

Brownie Cookies

Brownie Cookie Recipe

4 oz. semisweet chocolate
1 oz. unsweetened chocolate
2-1/3 cups sifted all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 lb unsalted butter
1 cup granulated sugar
1 tbsp. vanilla extract
2 eggs
1 tbsp. milk
3/4 cup finely chopped walnuts

Melt the chocolate over hot water.

Sift the flour, baking soda, and baking powder together. Set aside.

In mixer bowl, cream the butter. Add the sugar slowly and continue to beat. Add the vanilla, then the eggs, one at a time. Add the chocolate and stir to blend. Stir in the dry ingredients and the milk by hand. Mix in the walnuts.

Cover and refrigerate dough for 30 minutes before rolling.

Preheat oven to 375 degrees F. Lightly grease a cookie sheet.

To form the cookies, scoop out part of the dough and roll out on a well-floured surface. When dough is 1/4-inch thick, cut it into rounds or other desired shapes. Re-roll scraps and cut again. Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the oven and don't let these brownie cookies overbrown.

Chocolate Brownie Oatmeal Cookies

Chocolate Brownie Oatmeal Cookie Recipe

8 oz. cream cheese; softened
1/2 cup butter, softened
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
12 oz. semisweet chocolate pieces, melted
1-1/2 cups all-purpose flour
1-1/2 teaspoon baking soda
3 cups oats, uncooked (quick or old-fashioned)
1 cup chopped nuts
powdered sugar (optional)

Beat together cream cheese, butter, and sugars until creamy. Add eggs and vanilla; beat well. Add melted chocolate; mix well. Add combined flour and baking soda; mix well. Stir in oats and nuts; mix well.

Cover; chill at least 1 hour. Heat oven to 350 degress F. Shape dough into 1-inch balls. Place 3 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until cookies are almost set. (Centers should still be moist. Do not overbake.)

Cool 1 minute on cookie sheet; remove to wire rack. Cool these chocolate oatmeal cookies completely. Sprinkle with powdered sugar, if desired.