COOKIES FOR COOKIE SWAP RECIPES

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TOP SECRET CHOCOLATE COOKIES RECIPE | FOOD NETWORK



Top Secret Chocolate Cookies Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 2 hours 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 2 1/2 dozen

Number Of Ingredients 9

2 1/2 sticks unsalted butter, at room temperature
2 cups sugar
2 large eggs
1 tablespoon vanilla extract
3/4 cup Dutch process cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
White Sanding sugar, for garnish

Steps:

  • In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.
  • Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.
  • Preheat oven to 350 degrees F.
  • Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes.
  • Remove to a wire rack to cool.

TOP SECRET CHOCOLATE COOKIES RECIPE | FOOD NETWORK



Top Secret Chocolate Cookies Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 2 hours 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 2 1/2 dozen

Number Of Ingredients 9

2 1/2 sticks unsalted butter, at room temperature
2 cups sugar
2 large eggs
1 tablespoon vanilla extract
3/4 cup Dutch process cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
White Sanding sugar, for garnish

Steps:

  • In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.
  • Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.
  • Preheat oven to 350 degrees F.
  • Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes.
  • Remove to a wire rack to cool.

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