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July Daring Baker’s Challenge: Chocolate Cookies!

July 27, 2009 at 8:51 am | Posted in Daring Bakers, Dessert | 11 Comments

My eyes lit up and stomach started growling the minute I read this challenge! I love mallow cookies and milano cookies and was so excited to concoct these babies!! So I actually only got around to making the first kind of cookie with Super Scotty, but they turned out actually incredibly delectable and all two dozen were promptly eaten within 60 minutes of me announcing they were up for grabs in VT!


Baking on vacation isn’t necessarily ideal (cause of my busy schedule of sunning, reading and feasting!), but boy were they delicious and everyone was impressed.
The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website
Chocolate Covered Marshmallow Cookies
Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

Check out the rest of my daring bakers!

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11 Comments »

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  1. Good job with your challenge, your mallows look yummy 🙂

  2. Great job! Your mallows look divine!

  3. Liz, beautiful Mallows in beautiful VT..it doesn’t get any better than that! Amazing job as always!!

  4. Yum! I’m impressed that you did this while on vacation!

  5. YUmmy looking mallows – I’m sure hey were very delicious 🙂

  6. What a great cookies they looks amazing!

  7. Great job! I don’t know that I could have dragged myself away from the beauty of Vermont summer to make them, but it sounds like your time was well appreciated.

  8. Baking on vacation? I am impressed. Your cookies look awesome!

  9. Your cookies look delish and mad props for tearing yourself away from the lake to bake!

  10. Impressive!! Way to go! What a great treat for a vaca, summer, and all!!

  11. lovely ^^!!!!! XOXO


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