Chocolate-dipped Potato Chip Cookies

Yield: About 24 cookies

Ingredients

3/4 cup flour

1/2 cup reduced fat potato chips, crushed fine (put them in a zippered plastic bag and roll them with a rolling pin to crush them

1/4 cup pecans, toasted and chopped very fine

1/4 teaspoon salt (yes, really! Don't leave it out.)

8 tablespoons butter, cut into 8 pieces and slightly softened

1/4 cup granulated sugar

1/4 cup confectioner's sugar

1 large egg yolk

1/2 teaspoon vanilla extract

10 ounces chopped bittersweet chocolate

Directions

1. Preheat oven to 350 and line two cookie sheets with parchment paper.

2. Combine potato chips, flour, pecans and salt in a bowl.

3. Beat butter and both sugars in a mixer until fluffy, about 3 minutes.Add egg and vanilla and beat until combined.

4. Slowly add flour mixture until completely combined.

5. Roll dough into 1-inch balls and place on cookie sheet about 3 inches apart. Flatten dough balls with your fingers until they are 1/4 inch thick.

6. Bake for 5 minutes, rotate cookie sheet and bake for another 5 minutes, watching the cookies during the second 5 minutes to make sure they don't get too brown. Cool for 5 minutes on the cookie sheet, then cool completely on a rack.

7. Melt the chocolate slowly in a double boiler, stirring until smooth. Dip each cookie almost halfway in chocolate, place on a cookie sheet covered with waxed paper and refrigerate until chocolate has hardened.

Nan khatai

Nan khatai is an egg-less light and crispy biscuit that’s perfect to serve with  tea or coffee.
Recipe makes about 24 Nan khatai.

Ingredients:

• 1/3 cup all purpose flour (plain flour or maida)
• 1/3 cup fine sooji or semolina
• 1/2 cup gram flour (besan)
• Pinch of baking soda (a little less than 1/8 teaspoon)
• 1/4 teaspoon green cardamom seed coarsely powder (ilaichi)
• 1/2 cup unsalted butter
• 2/3 cup sugar
• 1 tablespoon sliced almond
• 1 tablespoon sliced pistachio

Method

1. Pre heat the oven to 375 degree.
2. In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamom powder and set aside.
3. Let the butter come to the room temperature (butter should be soft not melted)
4. Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
5. Add the flour mix to butter and sugar mixture and knead them together to make smooth dough.
6. Divide the dough into about 24 equal parts and make them into balls.
7. Press each ball between your palms lightly; every piece should be about 3/4″ in thickness.
8. With a sharp knife softly draw a tic-tac-toe design on the top and put few pieces of almonds and pistachios and press them into the dough gently.
9. Put Nan khatai on a lightly greased cookie sheet and bake at 375 degrees for about 13 to 15 minutes or until Nan khatai are lightly gold brown.
10. After they are lightly golden brown remove the cookie sheet from the oven.  Let the Nan Khatais cool down for two to three minutes before taking them off the cookie sheet.

This is an easy recipe. What do you think?
Nan khatai make a great homemade gift for holidays. Your friends and relatives will love it.

Magic Bar Cookies

The seven layer magic bar cookie recipe combines the sweetness of chocolate with coconut. It is a perfect dessert cookie recipe.



Ingredients:

1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1 cup (6 ounces) butterscotch-flavored chips
1 cup (6 ounces) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Directions:

1. Preheat oven to 350 degrees F (325 degrees F for glass baking pan). Line a 13x9-inch baking pan (including sides) with a sheet of aluminum foil. Coat foil lightly with no-stick cooking spray.
2. In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
3. Layer chips, coconut and nuts evenly over crust.
4. Pour condensed milk evenly over top of everything.
5. Bake 25 minutes or until lightly browned. Cool.
6. Lift up edges of foil to remove from pan. Cut into individual squares. Lift off of foil.

Totally Chocolate Chip Cookies

Ingredients

• 125g dark chocolate, minimum 70% cocoa solids

• 150g flour
• 30g cocoa, sieved
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 125g soft butter
• 75g light brown sugar
• 50g white sugar
• 1 teaspoon vanilla extract
• 1 egg, cold from the fridge
• 350g (2 bags) semi-sweet chocolate morsels or dark chocolate chips

Method

Serves: Makes 12

1. Preheat the oven to 170°C/gas mark 3. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
2. Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
3. Cream the butter and sugars in another bowl. (I use my freestanding mixer, itself an odd source of comfort to me.) Add the melted chocolate and mix together.
4. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.
5. Scoop out 12 equal-sized mounds - an ice cream scoop and a palette knife are the best tools for the job - and place on a lined baking sheet about 6cm apart. Do not flatten them.
6. Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
7. Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.

Best Chocolate Chip Cookie Recipe

Ingredients

1 cup packed dark brown sugar
1/2 cup granulated sugar
1 cup butter, softened
1 teaspoon vanilla
2 eggs
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
1 (12 ounce) package semisweet chocolate chips (2 cups)

Directions:
1. Heat oven to 375 degrees F.
2. Beat brown sugar, white sugar and butter in large bowl with electric mixer on medium speed about 3 minutes or until fluffy.
3. Beat in eggs and vanilla, then stir in the baking soda, salt and flour. Add the walnuts and chocolate.
4. Drop dough by large scoops onto ungreased cookie sheet, 2 inches apart. Flatten slightly with fork.
5. Bake 11 to 14 minutes. Cool on pan for five minutes, then cool on wire racks.

White Fudge Dipped Easter Oreos

Bag of Oreo Cookies
Bag of Wilton White Candy Melts (I found mine at Michaels)
Food Decorating Paste or Food Coloring (red, yellow, blue and green)
White nonpareils Sprinkles


 Take half of the Oreos out of the package and set on plate so they are ready to go.  Melt candy according to package directions until smooth.  Divide white chocolate into 4 separate bowls then add paste or food coloring until desired color is reached.  Start with just a tiny drop so you get pastels   Stir then dip tops of oreos in chocolate.  Use spoon to spread evenly.  Sprinkle with sprinkles then place onto foil, parchment or wax paper to dry.  Continue dipping until Oreos and chocolate is used up.  Serve room temperature or chilled, Enjoy!!

60 Second Chocolate Chip Cookie A la Mode

2 Tablespoons unsalted butter, softened
2 tablespoons granulated sugar
2 tablespoons packed light brown sugar
2 tablespoons beaten egg
1/4 teaspoon pure vanilla extract
5 tablespoons all-purpose Gold Medal Flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup chocolate chips


1. Place butter and sugars into a 2-cup ramekin, beat with spoon until well combined. Add beaten egg and vanilla, mixing to combine. Add flour, baking soda and salt. Stir a couple times, then add chocolate chips, stirring to combine. Microwave for 60 seconds then remove. Run a plastic knife around edges, will be slightly gooey, no worries. Cookie will continue to set up in hot ramekin. Top with a large scoop of vanilla ice cream and drizzle with my homemade magic shell (recipe coming soon). Serve immediately.
Makes 1 large serving, perfect for sharing

Chocolate Espresso Walnut Cookies

Ingredients
1 pound semisweet chocolate, chopped
1/2 cup (1 stick) butter
3/4 cup (3 ounces) unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 extra-large eggs
1 1/2 cups sugar
2 tablespoons instant espresso powder
1 tablespoon vanilla extract
2 cups fine-quality bittersweet (56% to 60% cacao) chips or 1/4-inch chunks
2 cups coarsely chopped walnuts (about 8 ounces)