Food recipes
Crispy Chocolate Cookies
Crispy Chocolate Cookies Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated sugars, granulated cornmeal, degermed, unenriched, yellow cocoa, dry powder, unsweetened salt, table leavening agent...
Crispy Chocolate Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
cornmeal, degermed, unenriched, yellow
cocoa, dry powder, unsweetened
salt, table
leavening agents, baking soda
butter, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,
Directions:
In a food processor, pulse the flour with both sugars and the cornmeal, cocoa powder, salt and baking soda.
Add the butter and vanilla; pulse until the mixture resembles moist sand.
Add the melted chocolate and pulse just until the dough comes together.
Pat the dough into 2 disks, wrap in plastic and refrigerate until chilled, about 2 hours.
Preheat the oven to 325.
Line 2 large baking sheets with parchment paper.
Roll out each dough disk to flatten to about 1/4 inch thick between 2 sheets of parchment paper.
Using a 2 1/2-inch round cookie cutter, stamp out cookies as close together as possible.
Transfer the rounds to the prepared baking sheets 1 inch apart.
Gather and reroll the scraps and stamp out more cookies.
Bake the cookies for about 18 minutes, until the tops are firm.
Let cool completely on the baking sheets before serving.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
cornmeal, degermed, unenriched, yellow
cocoa, dry powder, unsweetened
salt, table
leavening agents, baking soda
butter, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,
Directions:
In a food processor, pulse the flour with both sugars and the cornmeal, cocoa powder, salt and baking soda.
Add the butter and vanilla; pulse until the mixture resembles moist sand.
Add the melted chocolate and pulse just until the dough comes together.
Pat the dough into 2 disks, wrap in plastic and refrigerate until chilled, about 2 hours.
Preheat the oven to 325.
Line 2 large baking sheets with parchment paper.
Roll out each dough disk to flatten to about 1/4 inch thick between 2 sheets of parchment paper.
Using a 2 1/2-inch round cookie cutter, stamp out cookies as close together as possible.
Transfer the rounds to the prepared baking sheets 1 inch apart.
Gather and reroll the scraps and stamp out more cookies.
Bake the cookies for about 18 minutes, until the tops are firm.
Let cool completely on the baking sheets before serving.