Giada De Laurentiis Cookies

DoubleChocolate Butter Cookies Recipe Giada De …

WEBNov 17, 2017 · Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Generously dust the dough and work surface …

1. Beat the butter in a large bowl with a hand mixer on medium speed until light and fluffy, about 1 minute. Add the confectioners' sugar, granulated sugar and salt and continue to beat on medium speed until pale and creamy, 2 minutes. Add the cocoa powder, vanilla and egg; mix on low to incorporate. Add the flour, beating on low speed until just incorporated (a few streaks is fine). Switch to a rubber spatula and fold in the chocolate chips.
2. Turn out the dough onto a large piece of plastic wrap, form into a disk and wrap tightly. Refrigerate until firm, at least 2 hours.
3. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
4. Generously dust the dough and work surface with flour. Roll out the dough to a 1/3-inch thickness; if the dough cracks around the edges, simply press it back together. Use cookie cutters to cut out the desired shapes. Place the cookies, 1 inch apart, on the prepared baking sheets.

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Double Chocolate and Mint Cookies Recipe Giada De …

WEBJan 12, 2017 · Whisk together the flour, cocoa, baking powder and salt in a medium bowl. Whisk the sugar, eggs, 2 tablespoons …

1. Position one rack in the center of the oven and one rack in the bottom third of the oven and preheat to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper.
2. Combine the chocolate and butter in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool for 10 minutes.
3. Whisk together the flour, cocoa, baking powder and salt in a medium bowl. Whisk the sugar, eggs, 2 tablespoons water and vanilla to blend in a separate large bowl. Stir in the dry ingredients and fold in the cooled chocolate using a rubber spatula. Fold in chocolate mint pieces. Chill dough to firm slightly, 10 minutes.
4. Using a 1/4 cup to measure, drop 6 mounds of batter onto each baking sheet, spacing apart. Put one sheet on the center rack in the oven, and one on the bottom rack.

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