CHOCOLATE BOTTOM COOKIES RECIPES

CHOCOLATE CRINKLES II | ALLRECIPES

Chocolate Crinkles II | Allrecipes image

Chocolate cookies coated in confectioners' sugar...very good!

Provided by Dawn

Categories Desserts Cookies Chocolate Cookie Recipes

Total Time 5 hours 0 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 6 dozen

Number Of Ingredients 9

Ingredients

1 cup unsweetened cocoa powder
2 cups white sugar
½ cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup confectioners' sugar

Steps:

In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Nutrition Facts : Calories 58 calories, CarbohydrateContent 9.8 g, CholesterolContent 10.3 mg, FatContent 2 g, FiberContent 0.5 g, ProteinContent 0.9 g, SaturatedFatContent 0.4 g, SodiumContent 33.9 mg, SugarContent 6.4 g

CHOCOLATE-DIPPED COCONUT MACAROONS RECIPE | REAL SIMPLE

Chocolate-Dipped Coconut Macaroons Recipe | Real Simple image

Provided by Gina Marie Miraglia Eriquez

Total Time 2 hours 5 minutes

Yield Makes 32 macaroons

Number Of Ingredients 7

Ingredients

1 14-ounce package sweetened shredded coconut (about 5 cups)
4 large egg whites
? cups sugar
? cup all-purpose flour, spooned and leveled
¼ teaspoon kosher salt
½ teaspoon pure vanilla extract
6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature

Steps:

Heat oven to 325° F.
In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.
Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.
Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store the macaroons in an airtight container at room temperature for up to 7 days.

Nutrition Facts : Calories 112 calories, CarbohydrateContent 14 g, FatContent 7 g, FiberContent 1 g, ProteinContent 1 g, SaturatedFatContent 5 g, SodiumContent 54 mg, SugarContent 11 g

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