TRIPLE-CHOCOLATE BROWNIE COOKIES4 OUNCES UNSWEETENED CHOC., CHOPPED3/4 CUP BUTTER, CUBED4 EGGS2 CUPS SUGAR1-1/2 CUPS ALL-PURPOSE FLOUR1/2 CUP BAKING COCOA2 TSP. BAKING POWDER1/2 TSP. SALT2 CUPS (12 OUNCES) SEMISWEET CHOC. CHIPS, DIVIDED2 TSP. SHORTENING1. IN A MICROWAVE, MELT CHOC. AND BUTTER; STIR UNTIL SMOOTH. COOL SLIGHTLY. IN A LARGE BOWL, BEAT EGGS AND SUGAR. STIR IN CHOC. MIXTURE. COMBINE THE FLOUR, COCOA, BAKING POWDER AND SALT; GRADUALLY ADD TO CHOC. MIXTURE AND MIX WELL. STIR IN 1-1/2 CUPS CHOC. CHIPS.2. COVER AND REFRIGERATE COOKIE DOUGH FOR 2 HOURS OR UNTIL EASY TO HANDLE.3. DROP BY TABLESPOONS 2-IN. APART ONTO GREASED BAKING SHEETS. BAKE AT 350* FOR 7-9 MINUTES OR UNTIL EDGES ARE SET AND TOPS ARE SLIGHTLY CRACKED. COOL FOR 2 MINUTES BEFORE REMOVING FROM PANS TO WIRE RACKS TO COOL COMPLETELY.4. IN A MICROWAVE, MELT THE REMAINING CHIPS AND SHORTENING; STIR UNTIL SMOOTH. DRIZZLE OVER COOKIES. LET STAND FOR 30 MINUTES OR UNTIL CHOC. IS SET. STORE IN AIRTIGHT CONTAINER. YIELD: 6 DOZEN.From what I hear, it seems that everyone has enough recipes, so I will stop posting recipes..enjoy!
Nancy, the only reason I would ever stop posting recipes is that I died.....I am in the process of making this one right now. And I have taken the long way to do it..Will explain in the recipe...Millionaire's Shortbread CookiesShortbread3/4 Cup butter1/2 Cup sugar1/2 tsp vanilla1 1/2 Cup flourPre heat oven to 350. Line 9 inch square pan with parchment.Beat butter and sugar until creamy. Add vanilla continue to beat until light and fluffy. Add flour until mixture comes together.Press into prepared pan. Bake 20 minutes.Caramel.1 can, 14 ounces Sweetened condensed milkCook milk on stove top double boiler for 60 to 90 minutes or until thick and caramel in color. Can also be done in microwave.Pour over baked cookie bars. Allow to set.Chocolate topping6 ounces dark chocolate chopped, or use chips1 tsp butter.Melt and combine stir until smooth.Pour chocolate over top of caramel layer.Cool and cut into bars.The Dulce de Leche (caramel) can also be made this way1 quart of whole milk1 1/2 cups sugar1/2 tsp baking sodaCombine milk and sugar in a 4 quart saucepan. Bring to a simmer and stir until sugar has dissolved. Add baking soda. Milk will foam up. Skim foam from top.Cook 2 to 3 hours until a thick caramel color and texture.Add a teaspoon of vanilla.Bad news...let the dulce de leche go a bit long and it scorched, will have to use the can of sweetened condensed milk and cook it. Will do it in the oven rather than the stove. Much easier and it does not require stirring and as much tending.
3/4 cup vegetable shortening 1 cup sugar 1 egg 1/4 cup molasses 2 cup sifted all-purpose flour 2 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt Additional sugar for rolling cookies
Preheat the oven to 350 degrees.
Line the cookie sheets with parchment paper or nonstick baking mats. Using electric mixers, at low speed, cream the shortening and sugar until thoroughly combined. Add the egg and molasses and beat until completely incorporated. Sift together the flour, baking soda, cinnamon ginger, cloves and salt and add to the mixture. Stir until combined. Roll the dough into balls about 1 inch in diameter. Roll the balls in sugar. Place 1/2 inch apart on the prepared cookie sheets. Flatten the balls slightly with fingertips. Bake for 12 minutes. Cool on wire racks.
As a Very Best Baker, you can print coupons, chat in the Forums, plus rate, review and save recipes!
Remember me on this computer
Become a Very Best Baker to print coupons, share recipes and chat in the Forums.