Friday, February 20, 2009
I made these cookies for super bowl Sunday and they were a huge hit! They really are the perfect brownie cookies I have been searching for! I like that they are also pretty little cookies, with their shiny tops and mix of semi-sweet and white chocolate chips. They are perfect for when you want a dessert that is portable and pretty. Like a brownie without the crumbs.
Chocolate Bliss Cookies
(Source: The Cookie Bible)
1 package (8 squares) Semi-Sweet Baking Chocolate
3/4 cup firmly packed brown sugar
1 tsp vanilla
1/2 cup flour (3/4 cups if you omit nuts)
1/4 tsp Baking Powder
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1 cup chopped Walnuts (optional, I left them out this time but next time I will definitely use them!)
Preheat the oven to 350 degrees.
Melt the semi-sweet baking squares in the microwave or on a double boiler, stirring often. Once the chocolate has melted add the sugar, butter, eggs and vanilla and mix well. Next add the flour and baking powder and mix well. Then add the chocolate chips and walnuts.
Drop the batter by rounded tablespoonfuls of dough onto an ungreased cookie sheet.
Bake for 13-14 minutes. Cool 1 minutes then remove from baking sheet and finish cooling on a wire rack.
Yum Yum Yum! That's what I have to say about these rolls! I love a slightly sweet dinner roll and this recipe fit the bill perfectly. The only thing I think I would do differently next time is to let them rise a little bit longer. They were just a tiny bit dense. But the flavor was absolutely perfect and they even made a great breakfast for me the rest of the week! Of course I found the recipe on Amber's blog, she's pretty much my bread idol!
Honey Yeast Rolls
(Source: found on Amber's blog, originally from A Cookie a Day)
2 1/4 teaspoon instant yeast
1 cup warm water (105°-115° F)
1/4 cup honey
3 tablespoon canola oil
1 1/2 teaspoon salt
1 egg, lightly beaten
4 cups bread flour, separated
vegetable cooking spray
1 tablespoon butter, melted
1 tablespoon honey
In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast and warm water. Add the honey, oil, salt, and egg and mix well. Add 3 cups of the flour and mix until the dough comes together in a sticky mass. With the mixer on low speed, add the remaining 1 cup flour and mix until it is incorporated into the dough. Switch to the dough hook, and continue kneading on low speed until the dough is smooth and elastic, about 8 minutes.
Form the dough into a ball and transfer to a lightly oiled bowl, turning once to coat. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours.
Turn the dough out onto a lightly floured surface and knead for 30 seconds. Cover and let rest for 10 minutes.
Punch the dough down and divide into 12 equal portions. Shape each portion into a ball and place into a round, lightly greased baking dish, spacing evenly. Cover and let rise in a warm, draft-free place for 20 minutes. Mix together the melted butter and honey, and brush lightly over the tops of the rolls. Bake at 400° for 13-15 minutes or until lightly browned. Serve warm or at room temperature.