FRYING COOKIES RECIPES

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SPICY MEXICAN HOT CHOCOLATE COOKIES : RECIPES : COOKING ...



Spicy Mexican Hot Chocolate Cookies : Recipes : Cooking ... image

Cooking Channel serves up this Spicy Mexican Hot Chocolate Cookies recipe plus many other recipes at CookingChannelTV.com

Provided by Cooking Channel

Categories     dessert

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 2 dozen cookies

Number Of Ingredients 14

1 stick (4 ounces) unsalted butter
4 ounces good-quality unsweetened chocolate, coarsely chopped
1 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon chili powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 325 degrees F. 
  • In a heatproof bowl set over simmering water, melt the butter and chocolate together, whisking until glossy and smooth. Alternately, the butter and chocolate can be melted in the microwave (in a microwave-safe bowl) in 25-second increments, whisking between each interval. Cool the chocolate mixture to room temperature. 
  • In the bowl of a stand mixer fitted with the paddle attachment (or a hand-held mixer), beat the brown sugar, granulated sugar, vanilla extract and eggs on low speed until well combined. Pour in the cooled chocolate and continue to mix until the ingredients are evenly distributed. 
  • In a medium bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne pepper. Add the dry ingredients to the chocolate batter and mix on low speed until just combined and no visible flour remains. Fold in the chocolate chips with a rubber spatula or wooden spoon. 
  • Working in two batches, scoop 12 balls of dough (preferably using a small ice cream scoop with a spring handle, about 1 1/2 tablespoon size) onto a parchment-lined sheet pan, leaving at least 1 1/2 inches of space between each cookie. Bake the cookies, one pan at a time, for approximately 14 minutes, rotating the pan halfway through cooking time. The cookies should be puffy and still fairly soft when removed from the oven. 
  • Immediately slide the cookies, still on the parchment paper, onto a wire cooling rack. Cool just a bit before serving, 5 to 10 minutes. Cookies can be stored in airtight container for up to three days, but I prefer them on the day they are baked.

PAN-FRIED SALMON RECIPE - BBC GOOD FOOD



Pan-fried salmon recipe - BBC Good Food image

Have a perfectly cooked salmon fillet, complete with crisp skin, ready in under 10 minutes. Serve with a side of buttery, seasonal green veg for a filling supper

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Total Time 6 minutes

Prep Time 1 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 4

2 x 150g salmon fillets (about 4cm thick), skin on
½ tbsp olive oil
20g unsalted butter
½ lemon, juiced

Steps:

  • Generously season the salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.

Nutrition Facts : Calories 524 calories, FatContent 44 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 0.3 grams carbohydrates, SugarContent 0.3 grams sugar, FiberContent 0.3 grams fiber, ProteinContent 31 grams protein, SodiumContent 0.17 milligram of sodium

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SPICY MEXICAN HOT CHOCOLATE COOKIES : RECIPES : COOKING ...
Cooking Channel serves up this Spicy Mexican Hot Chocolate Cookies recipe plus many other recipes at CookingChannelTV.com
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Reviews 5
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  • Immediately slide the cookies, still on the parchment paper, onto a wire cooling rack. Cool just a bit before serving, 5 to 10 minutes. Cookies can be stored in airtight container for up to three days, but I prefer them on the day they are baked.
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