Chocolate cookies with different toppings
Votes: 1
Time: 2 hours 55 minutes
Complexity: easily
Servings: 36
Complexity: easily
Servings: 36
These chocolate cookies, with a variety of toppings, are so much fun to make and eat. They're a hit with both adults and kids and perfect for any occasion. First, bake simple, crispy rectangular chocolate cookies using flour, cocoa, butter, eggs, and sugar. Once they're completely cool, set up a dip bar (plates with various sprinkles, chopped nuts, and chocolate chips) and invite helpers for a fun time. Dip the cookies halfway in icing, then roll them in sprinkles. Each topping adds a new flavor. You'll be hard-pressed to stop until you've tried them all.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chocolate chip cookies
- 220 g salted butter, slightly softened
- 1 cup powdered sugar
- 1 whole egg
- 2 tsp vanilla extract
- 2.5 cups of flour
- 0.5 cup cocoa powder
- 3/4 tsp salt
- 110 g white confectionery bar (4 squares)
- 110 g dark confectionery bar (4 squares)
Deep bar
- Finely chopped pistachios
- Chocolate candies, such as M&M'S, chopped
- Chopped chocolate-covered toffee
- Chocolate sprinkles
- Other toppings: various candies, finely chopped; various types of decorative sprinkles; any chopped nuts
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Recipes with similar ingredients: butter, powdered sugar, eggs, vanilla extract, premium flour, cocoa, white chocolate, dark chocolate, pistachios, chocolates, iris, confetti
Cooking the dish according to the recipe:
- Cookie. Beat the butter with the powdered sugar. Add the egg and vanilla and mix. Add the flour, cocoa powder, and salt and knead the dough. Cover the surface of the dough with plastic wrap and refrigerate for 2 hours.
- Preheat oven to 190°C. Line baking sheets with silicone baking mats or parchment paper.
- Roll out the cookie dough and cut out cookies using a rectangular cookie cutter, re-rolling the scraps to use as much dough as possible. Arrange the cookies on the prepared baking sheets. Bake in batches for 7-9 minutes, being careful not to burn the cookies. After baking, they will be the same size and shape.
- Remove the cookies from the oven and place them on a wire rack to cool. Cool completely.
- Melt the cookie bars in separate bowls in the microwave. Dip half of the cookies in the white icing and the other half in the dark icing. Immediately sprinkle or roll both sides in various toppings from the dipping bar. Carefully place them on parchment or waxed paper and let them harden before serving.
Categories:
recipe / Desserts / Cookie / Ree Drummond
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