Time 35m Yield 2-1/2 dozen. Number Of Ingredients 12 Steps:
In a large bowl, beat eggs, sugar, oil and vanilla until combined. Add melted chocolate. Combine flour, wheat germ, baking powder, salt and chipotle pepper. Gradually add to egg mixture and mix well. Fold in chocolate chips. Cover and refrigerate for 2 hours., Preheat oven to 350°. Place confectioners’ sugar in a small bowl. Shape dough into 1-in. balls; roll in confectioners’ sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake 8-10 minutes or until set. Remove to wire racks to cool.
Time 44m Yield 3 dozen (1 1/2-inch) cookies Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F. In a large bowl, mix together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer, add butter and beat with the paddle attachment until smooth. Scrape the sides of the bowl as necessary to evenly cream it. Add the sugars, sifted cocoa powder and chipotle peppers and mix again at medium speed until light and fluffy, about 1 minute. Add eggs, vanilla and water. Beat at medium speed until combined, about 30 seconds. Add slightly cooled melted chocolate and mix again, scraping bowl to evenly mix everything. Add the flour mixture, scraping sides and bottom of the bowl as necessary. When well incorporated, add the chips and mix briefly, about 5 seconds. Refrigerate the dough in the bowl until cool and fudge-like, but not solid, for approximately 1 hour. You can use an ice cream scoop to create large, even sized cookies. These cookie-dough balls can also be frozen at this point, and baked right from the freezer whenever the need arises. When ready to bake, press the tops of the cookie dough-balls into the sugar, and then top with 2 to 3 pieces of dark chocolate chips. Place onto parchment-lined baking sheets, allowing space for the cookies to spread. Bake for 12 to 14 minutes. Remove the cookies from the oven when they are still a little underdone. Slide the parchment paper with the cookies onto a cooling rack and allow to cool before removing from parchment
Time 43m Yield 36 cookies, 18 serving(s) Number Of Ingredients 9 Steps:
In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, salt, and blend in butter. Stir in egg and vanilla until mixture is blended. NOTE: (Some people add ¼ cup mini chocolate chips to make richer, I did not). Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm. Preheat oven to 400°F and lightly grease 2 baking sheets. Put 4 tablespoons confectioners’ sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball (small - gumball size) and then in confectioners’ sugar in bowl. Arrange balls 2 inches apart on baking sheets, bake 8 to 10 minutes, or until cookies are just set. Cool cookies on racks.
Yield Makes 5 dozen Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside. Mix butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in 2 batches, alternating with the milk. Divide dough into 4 equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours. Divide each piece into 16 (1-inch) balls. Roll in granulated sugar to coat, then in confectioners’ sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper. Bake until surfaces crack, about 14 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers up to 3 days.
Time 2h25m Number Of Ingredients 12 Steps:
Beat eggs, sugar, oil and vanilla in a large bowl until combined. Mix in the melted chocolate. In a small bowl, combine flour, wheatgerm, baking powder, salt and chipotle pepper. Slowly mix into the egg mixture, followed by folding the chocolate chips. Cover and chill for 2 hours. Pre-heat your oven to 350°F. In a small bowl add the confectioners’ sugar. Roll dough into 1-inch balls and then roll into the bowl of sugar. Space 2-inches apart on a greased baking sheet and bake for 8-10 minutes. Cool on wire racks before serving.
Time 1h Yield 4 Number Of Ingredients 4 Steps:
Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle. Position oven rack in the lower third of the oven. Preheat oven to 450 degrees F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil and chipotles in an electric blender; puree for 1 minute or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated. Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.
Yield Makes about 30 cookies Number Of Ingredients 8 Steps:
In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, and salt and, using finger, blend in butter. Stir in egg until mixture is blended. Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm. Preheat oven to 400°F. and lightly grease 2 baking sheets. Spoon level teaspoons of dough onto a sheet of wax paper. Put 2 tablespoons confectioners’ sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball and then in confectioners’ sugar in bowl. Arrange balls 2 inches apart on baking sheets and bake in upper and lower thirds of oven, switching sheets halfway through baking time, 8 to 10 minutes, or until cookies are just set. Cool cookies on racks.
Time 25m Yield 72 cookies Number Of Ingredients 15 Steps:
Set oven to 350 degrees. In a mixing bowl, cream butter, shortening and sugar. Add the eggs and extracts; mix well. Combine the next seven ingredients; gradually add to the creamed mixture. Shape into 1-inch balls; roll in sugar. Place 2-inches apart onto a ungreased baking sheet. Bake for 10-15 mins, or until lightly browned.
