http___www.thursdaycooking.com.hr_2019_05_toasted-cocnut-chocholate-chip-cookies.html_1.xml
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INGREDIENTS : Cookies: 1/4 cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao) 1 1/8 cups all-purpose flour 3 tablespoons unsweetened baking cocoa (such as Ghirardelli®) 1 teaspoon baking powder 1 teaspoon ground cinnamon (optional) 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter, softened 1/3 cup white sugar 1 large egg, room temperature 1 1/2 teaspoons vanilla extract 1/4 cup buttermilk, at room temperature Chocolate Frosting: 5 tablespoons unsalted butter 5 tablespoons heavy cream 3 tablespoons unsweetened baking cocoa (such as Ghirardelli®) 1 teaspoon vanilla extract 1/4 teaspoon salt 2 cups powdered sugar INSTRUCTIONS : Step 1: Simmer the chocolate chips on top of a double broiler. Step 2: Stir and scrape the sides using a spatula to avoid burning. Heat for i5 minutes or until the chocolate is melted completely. Allow it to cool. Step 3: Prepare the oven and preheat to 175 degrees C or 350 degrees F. Step 4: In a medium mixing bowl, add in the cocoa powder, flour, cinnamon, baking soda, baking powder, and salt. Whisk until well mixed. Step 5: In another mixing bowl, add in the butter and sugar. Beat using an electric mixer until well mixed. Add in the vanilla extract and eggs then beat until creamy. Step 6: Transfer the melted chocolate into the egg mixture and stir until well blended. Step 7: Transfer in 1/2 of the dry ingredients into the egg and chocolate mixture then stir until well combined. Add in the buttermilk and the rest of the dry ingredients. Stir until well combined. Step 8: Scoop the mixture and drop them into the baking sheets. Make sure to leave 1 1/2-inches space on each cookie. Step 9: Place inside the preheated oven and bake for 8 to 10 minutes or until cooked through. Step 10: Remove from the oven and let it sit on a wire rack to cool at room temperature. Step 11: In a saucepan, add in the butter, vanilla extract, heavy cream, salt, and cocoa powder. Turn the heat to low and cook until the butter is melted completely. Add in 1 cup of sugar at a time and whisk. Whisk for 1 to 2 minutes or until the frosting is smooth. Step 12: Remove from the heat and spread 1 to 2 tablespoons on top of the cookies. Step 13: Serve warm and enjoy! Click on the Next Page Arrow Button to continue reading and don’t forget to SHARE with your Facebook friends
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Bez obzira na neobičnost ove godine gledam danas i jučer ljude na cesti i pomalo im se u očima i glasovima primijećuje ona, tako tipična, prosinaćaka mahnitost. RECEPT: 60 g kokosa 225 g brašna 1/2 žličice praška za pecivo 1/4 žličice sode bikarbone 1/8 žličice soli 100 g smeđeg šećera 60 g maslaca 1 žličica ekstrakta vanilije 1 jaje 130 g nasjeckane čokolade Zagrijte pećnicu na 180 C. Dva velika lima obložite papirom za pečenje. Kokos u tankom sloju rasporedite na jedan lim. Tostirajte ga u prethodno zagrijanoj pećnici 5-7 minuta dok se lagano ne tostira i zamiriše. Ohladite. Pomiješajte brašno , prašak za pecivo, sodu bikarbonu i sol. Mikserom pjenasto izradite omekšali maslac i smeđi šećer. Umiješajte jaje i ekstrakt vanilije. Dodajte smjesu brašna, tostirani kokos i nasjeckanu čokoladu. Oblikujte keksiće željne veličine pa ih slažite na pripremljene limove za pečenje. Pecite u prethodno zagrijanoj pećnici 10 minuta.