Are you a chocoholic like me? Then these cookies are for you! They are so rich and chocolatey. I just can't get enough of them. These are definitely going to become a staple in my kitchen. I love having delicious treats on hand to snack on, to share with guests, and to take as hostess gifts. These cookies are perfect.
Will you make them a staple in your kitchen too? There's only one way to find out. Let's get to it.
What You Will Need:
KitchenAid Mixer with Paddle Attachment
Small and/or Medium Scoop
Baking Sheets lined with Silicone Mats or Parchment Paper
Cooling Racks
Ingredients:
1 1/4 cups Unsalted Butter, room temperature
2 cups Sugar
2 Large Eggs
2 teaspoons Pure Vanilla Extract
3/4 cup Soy Flour
1/2 cup Potato Starch
1/2 cup Tapioca Starch/Flour
1/4 cup Corn Starch
1 teaspoon Xanthum Gum
3/4 cup Cocoa Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/2 cups White Chocolate Chips
1 bag Candy Cane Colorburst Candy Melts (Optional) + 2 teaspoons Canola Oil
Directions:
In KitchenAid Mixer with Paddle Attachment, cream together the butter and sugar.
Add eggs one at a time, mixing for one minute after each addition.
Add the vanilla.
In a small bowl, whisk together soy flour, potato starch, tapioca starch, corn starch, xanthum gum, cocoa powder, baking soda and salt.
Add dry ingredients to sugar mixture.
Add white chocolate chips.
Refrigerate dough for at least one hour. (This can be done before or after scooping. It is easier to scoop the soft dough, so I suggest doing the scooping first. You can scoop cookie balls, and place them in a container instead of on cookie sheets so they take up less room in the fridge.)
Scoop dough onto lined baking sheets.
For small scoop, bake for 9-13 minutes. For medium scoop, bake for 19-21 minutes. (I made some small and some medium. They both turned out great.)
Let cool on baking sheet for two minutes, then transfer to cooling racks to cool completely.
These cookies are incredibly yummy as is. My son described them as "more than blog worthy". In our house that means they are better than good.
But sometimes, I like to push the limits of awesome. So I took the small cookies and dipped them in peppermint flavored candy (Candy Cane Colorburst Candy Melts). Not only do they look good, but they taste pretty great too.
In a microwave safe bowl, melt candy melts and canola oil in 30 second increments, stirring after each, until completely melted.
Dip cookies in candy halfway.
Place on wax paper or parchment paper to set.
Now that is a pretty picture! These would be an amazing addition to your Christmas Cookie Tray. In case you are wondering, everyone who has tried these cookies both with and without the candy, have given me rave reviews. I hope you enjoy them too."Chocolate comes from cocoa, which comes out of a tree. That makes it a plant. Therefore, chocolate counts as salad. The end."
You're welcome!
~Sheryl
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