Chocolate-Macadamia Nut Clusters

Ingredients

• 8 ounces bittersweet or semisweet chocolate, chopped
• 1/4 cup (1/8 lb.) butter
• 1 cup sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla
• 3 tablespoons all-purpose flour
• 1/4 teaspoon baking powder
• 1 1/2 cups unsalted roasted macadamia nuts
• 1 cup semisweet chocolate chips
• 1 cup sweetened flaked dried coconut (4 oz.)

Preparation

1. In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chopped chocolate and butter often until chocolate is melted and mixture is smooth. Remove from over water and let cool to room temperature, about 15 minutes.

2. In a large bowl, with an electric mixer on high speed, beat sugar, eggs, and vanilla until smooth. Add chocolate mixture and beat until well blended. Stir in flour and baking powder, then beat just until moistened. Stir in macadamia nuts, chocolate chips, and coconut.

3. Drop dough in 1-tablespoon portions, about 2 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets.

4. Bake cookies in a 350° oven just until firm on the edges but still soft when pressed in the middle, 8 to 10 minutes (see notes); if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

Yield

Makes about 42 cookies

Rocky Road Brownies

 

• 1/2  cup  (1/4 lb.) butter
• 3  ounces  unsweetened chocolate, chopped
• 1 1/3  cups  sugar
• 2  large eggs
• 1  teaspoon  vanilla
• 1/2  cup  all-purpose flour
• 1  cup  miniature marshmallows
• 1/2  cup  chopped walnuts

 

 

1. In a 2- to 3-quart pan over low heat, frequently stir butter and chocolate until melted and smooth. Remove from heat and stir in sugar, eggs, vanilla, flour, and marshmallows until well blended.

2. Spread batter evenly in a buttered and floured 8-inch square baking pan. Sprinkle top evenly with walnuts.

3. Bake in a 350° oven until deep brown, 30 to 35 minutes.

4. Run a knife between pan rim and brownie. Let cool in pan on a rack, about 1 hour. Cut into squares.

 

Yields 1 dozen brownies.

 

Cocoa Shortbread Diamonds

 

• 1 cup all-purpose flour, plus more for work surface
• 1/2 cup confectioners sugar
• 1/4 cup unsweetened Dutch-process cocoa powder
• 1/4 teaspoon coarse salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 1/2 teaspoon pure vanilla extract
• 2 ounces best-quality white chocolate, coarsely chopped

 

1. Preheat oven to 300 degrees. Pulse flour, sugar, cocoa powder, and salt in a food processor to combine. Add butter and vanilla, and process until mixture comes together. Shape the dough into a ball.

 

2. Roll out dough on a lightly floured surface to 1/4 inch thick; cut out shapes with a 3 1/2-by-2 1/2-inch diamond-shape cookie cutter. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake cookies until firm to the touch, 20 to 25 minutes. Let cookies cool completely on wire racks.

 

3. Melt white chocolate, stirring, in a heatproof bowl set over a pan of simmering water. Drizzle chocolate over tops of cookies. Let set before serving, about 30 minutes. Cookies can be stored in a single layer in an airtight container at room temperature up to 3 days.

 

Yields 14 cookies.

Chocolate Cherry Biscotti

• 2 tablespoons unsalted butter, softened


• 3/4 cup Demerara sugar


• 2 large eggs


• 1 teaspoon vanilla extract


• 1 2/3 cups all-purpose flour


• 1/3 cup unsweetened cocoa powder


• 2 teaspoons baking powder


• 1/2 teaspoon kosher salt


• 3/4 cup dried tart cherries

1. Preheat oven to 350°F. Spray large cookie sheet with cooking spray or brush lightly with vegetable oil.


2. In large bowl using an electric mixer, beat together butter and sugar on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla and beat briefly to incorporate.


3. In medium bowl, whisk together flour, cocoa, baking powder, and salt. Add to butter mixture and beat on low speed just until incorporated, kneading by hand at the end. Add cherries and beat on low speed just until incorporated.


4. Turn dough onto work surface and if necessary, knead briefly to incorporate any loose cherries. Divide in half and roll each half into 8-inch-long (approximately 1 1/2-inch-wide) log.


5. Carefully transfer logs to prepared baking sheet and bake until tops are firm to touch and bottoms are light golden, about 25 minutes. Cool on baking sheet on rack 1 hour. Reduce oven temperature to 250° F. Using serrated knife, cut logs on a slight diagonal into 12 (1 1/2-inch-thick) slices. Return biscotti to baking sheet, cut-sides down. Bake, turning over once, until dry and crisp, about 45 minutes. Transfer to rack and cool completely.

Chocolate Cherry Biscotti @ Group Recipes

Snickerdoodles

1 1/2 cups granulated sugar

1 tablespoon ground cinnamon

2 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon kosher salt

12 tablespoons unsalted butter (1 1/2 sticks), at room temperature

2 large eggs, at room temperature

1 teaspoon vanilla extract

Heat the oven to 350°F and arrange a rack in the middle. Combine 1/4 cup of the sugar and the cinnamon in a small bowl, and mix until evenly combined; set aside.

Combine flour, cream of tartar, baking soda, and salt in a large bowl, and whisk to aerate and break up any lumps; set aside.

Combine butter and remaining 1 1/4 cups sugar in the bowl of a stand mixer fitted with the paddle attachment, and beat on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla, and continue beating until eggs are fully incorporated. Scrape down the sides of the bowl, and add flour mixture. Mix on low speed until fully incorporated, about 20 seconds.

Form tablespoon-size balls of dough with your hands and roll them in the cinnamon-sugar mixture. Place on a baking sheet about 1 inch apart.

Bake cookies until golden brown and crackly on top but still soft in the middle, about 11 minutes. Immediately remove from the baking sheet and cool on a rack. Repeat with remaining dough.