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The Ultimate Chocolate Cookie Book: From Chocolate Melties to Whoopie Pies, Chocolate Biscotti to Black and Whites, with Dozens of Chocolate Chip Cookies and Hundreds More

By Bruce Weinstein, Mark Scarbrough

are you able to ever have sufficient chocolate? now not Likely!

From Whoopie Pies and Mallomars to Rugelach and Chocolate Meringues, the recipes in The final Chocolate Cookie Book are melt-in-your-mouth scrumptious even if you love your cookies chewy, crispy, nutty or fruity. There are greater than ninety diversified recipes and hundreds and hundreds of adaptations through the last word staff, all with something in universal - chocolate.

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Additional info for The Ultimate Chocolate Cookie Book: From Chocolate Melties to Whoopie Pies, Chocolate Biscotti to Black and Whites, with Dozens of Chocolate Chip Cookies and Hundreds More

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Roll out this dough on a evenly floured floor, then minimize out 3-inch around cookies or any form cookies, utilizing a equally sized cutter for marbleized cookies. Bake on a cookie sheet coated with parchment paper or a silicone baking mat for roughly quarter-hour at 350°F. Pinch off sections of dough and roll them into balls in regards to the measurement of a walnut. Roll those small balls in a mix of 2 teaspoons cinnamon and a couple of tablespoons sugar just like the only within the base recipe. Flatten a bit of with a fork, creating a cross-hatch development. position on a baking sheet coated with parchment paper or a silicone baking mat. Bake at 375°F for roughly quarter-hour, or till set yet nonetheless a little delicate. Chocolate Cookies A to Z sixty five CHOCOLATE COCONUT AND PECAN COOKIES T hese vintage “sandy” cookies are crisp, chewy, and whole of chocolate flavor. It doesn’t get a lot easier—or better—than this. You don’t need to toast the pecans (they’ll toast correct within the cookie as they bake), and also you don’t need to do something fancy to the dough. in reality, we predict of those cookies as a lunchbox favourite: they trip good simply because they’re now not too tender, now not too crumbly, and remain wet for a very long time. MAKES approximately three DOZEN COOKIES eleven⁄ 2 cups all-purpose flour 1⁄ 2 teaspoon baking soda 1⁄ four teaspoon salt three oz unsweetened chocolate, chopped 6 tablespoons (3⁄ four stick) cool, unsalted butter, lower into small items 1 cup plus 2 tablespoons sugar three huge eggs, at room temperature eleven⁄ 2 teaspoons vanilla extract 1 three⁄ four cup sweetened shredded coconut cup chopped pecan items 1. place the racks within the most sensible and backside thirds of the oven; preheat the oven to 375°F. Line huge baking sheets with parchment paper or silicone baking mats; put aside. Whisk the flour, baking soda, and salt in a medium bowl till good mixed; put aside besides. 2. position the chopped chocolate within the best 1/2 a double boiler set over approximately 1 inch of simmering water, or in a medium bowl that fits tightly over a medium saucepan with in regards to the comparable volume of simmering water. Stir until eventually part the chocolate has melted, then eliminate the double boiler’s most sensible part or the bowl from the warmth and proceed stirring till the entire chocolate has melted. Cool for five mins. sixty six the last word Chocolate Cookie booklet 3. in the meantime, melt the butter in a wide bowl, utilizing an electrical mixer at medium pace, approximately 1 minute. upload the sugar and proceed beating till mild and fluffy yet nonetheless slightly grainy, approximately 1 extra minute. Beat within the eggs one by one, ensuring every one is carefully integrated prior to including the following. Beat within the vanilla extract, then the cooled, melted chocolate till it appears to be like gentle (if you rub it among your fingers, you should still believe grains of sugar). flip off the beaters, upload the ready flour combination, then beat at a really low velocity until eventually a tender, pliable dough varieties. enable the mixer beat within the coconut and pecans at a truly low velocity, simply till flippantly disbursed. four. Drop through rounded tablespoonfuls onto the ready baking sheets, spacing the drops approximately 2 inches aside.

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