Chocolate Malteser Biscuits

Chocolate Malteser Cookies

Mmmmm Maltesers, yummy!  Maltesers in biscuits or cookies … what a great idea!  Chef Amy of Best Biscuit Recipe has come up with this alternate and ingenious way of changing your ordinary chocolate biscuit or cookie into something even more amazingly delicious.

Check out the recipe for Chocolate Malteser Biscuits / Cookies here and be sure to leave a comment for Chef Amy.  Her website also provides a wealth of cooking info for other recipes that aren’t associated with chocolate.

 

Alfajores de Chocolate (Argentine Chocolate-Dulce de Leche Sandwich Cookies)

Alfajores de Chocolate

This chocolate recipe was inspired by Alfajores from Argentina and the author Maria has created Chocolate Dulce de Leche Sandwich Cookies or as Maria may affectionately call them, Alfajores de Chocolate.  These delicious cookies are sandwiched together with Dulce de Leche and coated in a delicious chocolate that will simply melt in your mouth.

Dulce de leche is a South American confection prepared by slowly heating sweetened milk to create a product that derives its taste from the Maillard reaction of the product, changing flavor and color.  The recipe for Dulce de leche can be found HERE.

For a converter, simply go HERE.

Full credit for this recipe and photography goes to the lovely Maria del Mar Sacasa who is a food stylist, recipe developer and writer who can be found at Serious Eats.  To find out more about Maria, visit her website HERE.

Ingredients for the Cookies

  • 1 tablespoon brandy or cognac (optional)
  • 2 teaspoons instant coffee
  • 3/4 teaspoon almond extract
  • 1/2 teaspoon pure vanilla extract
  • 6 ounces (12 tablespoons) unsalted butter, softened
  • 2/3 cup sugar
  • 1/2 cup confectioners’ sugar (icing sugar)
  • 1/2 teaspoon finely grated orange zest
  • 2 large eggs, at room temperature
  • 4 teaspoons honey
  • 1 cup all-purpose flour, plus additional for shaping dough
  • 1 cup cake flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

For the Filling:

  • 2 (13.4-ounce) cans dulce de leche (See recipe HERE)

For the Coating:

  • 12 ounces semisweet chocolate, finely chopped
  • 4 ounces bittersweet chocolate (60% cacao), finely chopped
  • 2 tablespoons vegetable shortening

Method

  1. For the Cookies: In small bowl, combine brandy, coffee, almond extract, and vanilla. Set aside.
  2. Beat butter, sugar, confectioners’ sugar, and orange zest on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add honey and coffee mixture and beat just until combined, scraping sides and bottom of bowl with rubber spatula as needed.
  3. Sift flour, cake flour, cocoa powder, baking powder, and salt over butter mixture and combine with rubber spatula until dough comes together. Press plastic wrap directly onto dough and refrigerate for 30 minutes.
  4.  Adjust oven rack to middle position and preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper.
  5. Once chilled, lightly coat fingers with flour and scoop 1-tablespoon portions of dough onto prepared baking sheets and pat down to about 2 1/2 inches in diameter (thickness will be about 1/4 inch).
  6. Bake cookies—one sheet at a time—until cookies are set and appear dry on the surface, 7 to 9 minutes. Transfer sheets to cooling rack and cool cookies until cool enough to handle, about 5 minutes. Transfer cookies directly to cooling rack and cool completely, about 15 minutes.
  7.  For the Filling: Once cooled, spread half the cookies with 1 heaping tablespoon dulce de leche. Cover with remaining cookies.
  8. For the Coating: Melt semisweet and bittersweet chocolate and shortening in large metal bowl set over pot of simmering water (bottom of bowl should not make contact with surface of water). Stir with rubber spatula until chocolate is smooth and melted. Alternatively, combine chocolate and shortening in large bowl and microwave 1 to 2 minutes until mixture is smooth, stopping microwave every 20 seconds to stir.
  9. Line 2 baking sheets with parchment paper.
  10. Carefully drop one sandwich cookie into the melted chocolate. With soup spoons, gently turn cookie to coat. Transfer cookie to prepared baking sheet and repeat with remaining cookies.
  11.  Transfer cookies to refrigerator and chill until set, 15 to 30 minutes.

Makes 18 sandwich cookies

 

Desfrutar!

Chocolate Chunky Peanut Butter Fudge Cookies

Chocolate Peanut Butter Chunky Fudge Cookies

This fabulously delicious recipe for Chocolate Chunky Peanut Butter Fudge Cookies is filled with swirls of peanut butter and melted chunky chocolate pieces which will melt in your mouth with each bite.  They are also easy enough to prepare so kids would have an absolute ball making them.  Perfect with cold or hot beverages, as a lunchbox snack or just to reward yourself with something divinely decadent.

This is a slight adaptation of the original recipe.  Although, you can find the original recipe and photography by the lovely Jenny here at Picky Palate.  Be sure to check in and see what else Jenny has on the menu and her new Cookbook!

Tip:  If you would prefer a Gluten Free version, try substituting the plain flour with your Gluten Free flour.  There are many on the market nowdays to choose from.

Ingredients

  • 1 cup smooth (or crunchy) peanut butter
  • 1 cup (or 2 sticks) butter softened (I prefer unsalted butter for this recipe)
  • 1 cup raw granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups all-purpose flour (I used Plain Flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chocolate chunks (I used 2 x Green’s Organic Dark Chocolate)
  • 1 cup cocoa powder (I used Dutch Processed Cocoa)

1.  Preheat oven to 350F/180C and line a large greased baking tray with baking paper.

2.  Place peanut butter into the freezer until firm, approx 30 minutes.

3.  Using an electric mixer, beat the butter and sugars until well combined.   Add eggs (one at a time) and vanilla, beating until well combined.

4.  Place the flour, baking soda, and salt into a large bowl.

5.  Add to wet ingredients along with cocoa powder, and chocolate chunks, slowly mixing until just combined.

6.  Drop dollops of frozen peanut butter into dough and turn mixer on for just a few turns of the mixer to get swirls of peanut butter through the dough.

7.  Put approximately 1 tablespoon of the dough onto the prepared baking tray, approx an inch apart from each other.

8.  Bake for 14 to 16 minutes until cooked through.

9.  Allow to cool on baking tray for 5 minutes before transferring to the cooling rack.

 

Hope you enjoy!

Double Chocolate Chewies

Double Chocolate Chewy Cookies

Try out these Double Chocolate Chewy Cookies from the very creative Juggling Act Mama blog.  These little chewy cookies practically melt in your mouth and I’d be surprised if you can stop at just one!  You will find this delicious little recipe at Juggling Act Mama’s blog.  Be sure to check out the other recipes over there too along with all of the delicious looking food photos.  You’re bound to find something else delicious whilst you’re browsing!

Bon Appetit!

 

Vintage Chocolate Chip Cookies / Biscuits

Vintage Chocolate Chip Cookies

Check out these Vintage Chocolate Chip Cookies.  So simple a recipe,  the kids will have a stack of fun baking them.  Great for the lunchbox or with morning/afternoon tea.  Fantastic little snacks!

Photography and Recipe by Valerie Barrett is from: BBCgoodfood.com

Ingredients

  • 150g salted butter, softened
  • 80g light brown muscovado sugar (or just brown sugar)
  • 80g granulated sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 225g plain flour
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt
  • 200g plain chocolate chips or chunks

 

Method

  1. Preheat the oven to 190C/170C fan-forced/gas 5.  Line two baking trays with non-stick baking paper.
  2. Put the butter and sugars into a bowl and beat until creamy. Beat in the vanilla extract and egg. Sieve the flour, bicarbonate of soda and salt over the mixture and mix in with a wooden spoon. Add the chocolate chips and stir well.
  3. Using a teaspoon, place small mounds of the mixture well apart on the baking trays. Bake in the oven for 8–10 mins until light brown on the edges and still slightly soft in the centre.
  4. Leave on the tray for a couple of minutes to firm up and then transfer to a cooling rack.

So simple and so yummy!