Best Big, Fat, Chewy Chocolate Chip Cookie

Best Big, Fat, Chewy Chocolate Chip Cookie
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Best Big, Fat, Chewy Chocolate Chip Cookie
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Instructions
  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
  4. Beat in the vanilla, egg, and egg yolk until light and creamy.
  5. Mix in the sifted ingredients until just blended.
  6. Stir in the chocolate chips by hand using a wooden spoon.
  7. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  8. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.
  9. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Share this Recipe
 
Powered byWP Ultimate Recipe

Chocolate Raspberry Bars

Chocolate Raspberry Bars
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Chocolate Raspberry Bars
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Filling
Glaze
Instructions
  1. In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly.
  2. Press into an ungreased 9-inch square baking pan.
  3. Bake at 375 for 15-18 minutes or until browned.
  4. Spread jam over warm crust.
  5. In a small mixing bowl, beat cream cheese and milk until smooth. Add vanilla chips; beat until smooth.
  6. Spread carefully over jam layer.
  7. Cool completely. Chill until set, about 1 hour.
  8. For glaze, melt chocolate chips and shortening; spread over filling.
  9. Chill for 10 minutes. Cut into bars; chill another hour. Yield 3 dozen.
Recipe Notes

Exported from MasterCook II

Share this Recipe
 
Powered byWP Ultimate Recipe

Liquid Center Chocolate Torte

Liquid Center Chocolate Torte
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Liquid Center Chocolate Torte
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Salted Caramel Sauce
Instructions
  1. Preheat a convection oven to 375 degrees F or 400 degree F oven if not a convection oven.
  2. Bring 2-inches of water to a simmer in a medium pot over low heat. Put the butter and chocolate into a bowl that fits on top of the pot without the bottom of the bowl touching the water. Put the bowl onto the pot. When the butter and chocolate have melted, remove from the heat, and whisk in the powdered sugar.
  3. In a separate bowl, whisk the egg yolks and eggs over the simmering water until warm.
  4. Fold in the chocolate mixture and the bourbon, then fold in the cake flour.
  5. Spray 6 (4-ounce) cake tins with nonstick cooking spray. Fill the tins to a 1/2-inch from the top with the batter.
  6. Bake until they are set around the edges but are still a bit liquid in the center, about 10 to 12 minutes. Check them after 10 minutes. Don't overcook them or the center will not be liquid. Remove them from the oven and let them sit for 1 minute.
  7. While the torte is baking, heat the canola oil in a small skillet over medium heat. When hot, add the plantain slices in 1 layer and quickly fry them on both sides until they are crisp. Remove them from pan and drain themon paper towels.
  8. Slice the banana on the bias into 1/2-inch thick slices and put them on a small sheet pan. Sprinkle with the sugar, and caramelize them using a creme brulee torch or the broiler.
  9. Spread the Salted Caramel Sauce onto each plate and unmold the torte on top.
  10. Garnish with a slice of caramelized banana a fried plantain before serving.
Salted Caramel Sauce
  1. Add the cream to a medium saucepan over medium-high heat and bring to a boil Remove from the heat, and set aside.
  2. Melt the sugar in a large heavy bottomed saucepan over medium-high heat. Stir until the sugar is melted. When the sugar is a deep caramel color, slowly add the cream (watch out, it will splatter) and stir in the sea salt. Serve warm.
Recipe Notes

Recipe courtesy Beau MacMillan

Share this Recipe
 
Powered byWP Ultimate Recipe