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post #16 of 24

I've had this recipe for a while, but never tried it. You will notice that it does not have eggs.

 

http://www.thevintagemixer.com/2012/10/homemade-oreo-cookie-recipe/

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the optimist expects it to change;
the realist adjusts the sails.
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The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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post #17 of 24
Quote:
Originally Posted by SuddenlySeymour View Post
 

I've used this recipe to great success, though I followed a couple of the suggestions in the comments and use 2 eggs and 12 tablespoons of cocoa powder. I also don't chill it as much. Many times, I've just rolled it out and cut immediately and chilled for half an hour or more before baking. It barely spreads at all that way so is great for cutout shapes to be decorated.

 

http://allrecipes.com/Recipe/Chocolate-Cut-Out-Cookies/Detail.aspx

SuddenlySeymour:  that is almost exactly my recipe (with only 2 eggs). and it tastes like brownies. Delicious but it's soft.

 

So I decided to look at the oreo cookie, and it's ingredients.  I altered my recipe and used egg whites only, and it made a nice cookie, firm but chewy.  It rolled well, kept it's shape, and was nice & sturdy after baking. It didn't bend and crack the hardened icing.  (I'm experimenting as usual) the pumpkins in my avatar today were made with this dough.

 

However,I think that 350 degrees for 10 mins. was too hot for the dough, I'm trying it again soon at 325 degrees for about 15 mins.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman
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post #18 of 24
Quote:
Originally Posted by GeminiRJ View Post
 

I've had this recipe for a while, but never tried it. You will notice that it does not have eggs.

 

http://www.thevintagemixer.com/2012/10/homemade-oreo-cookie-recipe/

GeminiRJ:  a chocolate cookie with White Chocolate Ganache, Intriguing combination.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman
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post #19 of 24
Quote:
Originally Posted by MBalaska View Post
 

SuddenlySeymour:  that is almost exactly my recipe (with only 2 eggs). and it tastes like brownies. Delicious but it's soft.

 

So I decided to look at the oreo cookie, and it's ingredients.  I altered my recipe and used egg whites only, and it made a nice cookie, firm but chewy.  It rolled well, kept it's shape, and was nice & sturdy after baking. It didn't bend and crack the hardened icing.  (I'm experimenting as usual) the pumpkins in my avatar today were made with this dough.

 

However,I think that 350 degrees for 10 mins. was too hot for the dough, I'm trying it again soon at 325 degrees for about 15 mins.


Yeah, now that you mention it, it does taste a bit brownie-ish. Maybe that's why I like it so much. :) I haven't had a problem with them being soft, though. They've wound up fitting the "firm but chewy" description of the other cookie.

 

But don't mess with success if you found one that's just right.

post #20 of 24

In Fran Bigelow's "Pure Chocolate" cookbook, she has a recipe for chocolate cookies that can be used for ice cream sandwiches or other uses...I've made them and sandwiched ganache in between and everyone loved them. These might be the type of cookie you're looking for...I can't recall if they use eggs or not. You may also have luck with a chocolate sable recipe, they don't always have eggs in the recipe.

Good luck!

post #21 of 24

This is all for fun, of course, the quest for a chocolate roll out cookie dough that is to my taste..

 

I think that it's the icing that messes with the cookie flavor.  We don't put RI or Glace icing on brownies.  I put real chocolate fudge icing or ganache on brownies.  Even if I like the taste of the brownie style cookie without the icing, and most of them are good, once I decorate with RI or GI the taste is just not right.

 

Or, as you say, the no egg-or-egg white only cookies are superb for a buttercream filled sandwich cookie, a ganache filling, or for ice cream sandwiches. (rich buttery creamy fillings)

 

This recent recipe I tried was made with cocoa, sour cream and baking soda. This is from the CookieCrazie website.

http://www.cookiecrazie.com/2012/01/cookiecraziebasics-chocolate-cut-out.html

 

This recipe is my favorite so far.  It tasted like a chocolate cake donut and reminded me of chocolate graham crackers.  Truthfully these cookies would have been perfection with a thin layer of a chocolate donut glaze. Which means decorating with sprinkles.  And that may just be the answer to my quest.

 

The super sugary Royal Icing and Glace Icing just don't compliment the soft mellow slightly bitter taste of a good chocolate cookie.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman
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post #22 of 24

I use this one when I want to make chocolate cookies. I love it! It holds it shape so well and taste amazing. My kids love them for ice cream sandwhiches lol. She has other recipes on her blog and her work blows me away evertime she post new cookies.

 

http://www.cookiecrazie.com/2012/01/cookiecraziebasics-chocolate-cut-out.html

post #23 of 24

For chocolate sugar cookies I use 2 eggs, 1 1/2 cups flour,  1/3 cup cocao, 1/2 cup softened butter, 3/4 cup sugar, 1 teaspoon vanilla, 1/2 teaspoon baking powder, 1/4 teaspoon salt. Mix the butter and sugar untill smooth, stir in the egg and vanilla. Then add the flour, cocoa, baking powder, salt.  Roll out the dough and cut it into shapes you want. Put the cookies on buttered baking sheet. Bake at 375 degrees for about 17 minutes.

post #24 of 24

Here is a recipe I use. I dont even like chocolate but these are DELICIOUS!

 

The End-All Chocolate Cookies Recipe-LilaLoa

 
 
1 cup butter
1/4 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon salt
3/4 teaspoon baking powder
2/3 cup cocoa
or 3 1/2 cups flour

Cream butter, shortening and sugar together. Add eggs and vanilla. Mix well. Add baking powder and salt and mix again. Stir in the cocoa until well blended. Add flour 1 cup at a time. IF YOU ARE GOING TO MAKE COOKIES RIGHT AWAY, ADD 3 1/2 cups flour. If you are going to "chill" the dough, or just wait for another day to make your cookies, STOP AT 3 cups. It will be totally soft and look all wrong, and you will want to ignore me completely and add more flour, but I'm telling you -- DON'T DO IT. Practice self-restraint. You will be glad you did, and I will be proud of you. Roll out on lightly floured surface. Bake at 375 F for 6 1/2 minutes.
Taste And See That The Lord is Good; Blessed is The One That Trusts in HIM- Ps.34:8
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Taste And See That The Lord is Good; Blessed is The One That Trusts in HIM- Ps.34:8
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