Online Recipe Database Direct Access

RSS Feeds
This recipe is liked by 0 person(s).

Chocolate melt aways

Chocolate melt aways Categories:
Nb persons: 0
Yield: 3 dozen cookies
Preparation time: 10 minutes
Total time:

Cook Time: 10 minutes Chill Time: 30 minutes GANACHE:
    1 cup  semisweet chocolate chips
    4 tablespoons  half and half
    1 cup  all-purpose flour
    1/2 cup  ARGO® Corn Starch
    1/2 cup  powdered sugar
    2 tablespoons  cocoa powder
    3/4 cup (1-1/2 sticks)  butter, softened
    1 teaspoon  vanilla
    1/2 cup  GANACHE

Preheat oven to 350°F.

To prepare GANACHE: Place chocolate chips and half and half in a microwave-safe bowl. Microwave on HIGH power (100%) for 30 seconds to 1 minute or until chocolate begins to melt. Stir together until smooth. Set aside.

To prepare COOKIE DOUGH: Combine flour, corn starch, powdered sugar and cocoa powder in medium bowl; set aside.

Beat butter in a large bowl with mixer at medium speed until smooth. Add flour mixture and vanilla to butter and blend. Add 1/2 cup ganache (reserving remaining ganache for later use) to butter mixture and beat until well blended. (If necessary, refrigerate dough for 30 minutes to 1 hour or until easy to handle.)

Roll dough into 1-inch balls and place on ungreased baking sheets. Bake 10 to 12 minutes. Let cool on baking sheet for 2 to 3 minutes, then transfer to wire rack until cooled to room temperature.

Drizzle remaining ganache over cookies (see recipe tip below). Store cookies in air tight container.

RECIPE TIP: Transfer ganache to a sealable sandwich-size plastic freezer bag using a rubber spatula. Seal bag and snip a small tip off the lower corner of bag. Squeeze ganache through opening to pipe onto cookies.

Recipe uploaded with Shop'NCook for iPhone.

Display the recipe for printing

View the .scx source of the recipe

Download the .scx source of the recipe

Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.

Home  |   Shop'NCook main  |   PRIVACY  |   Copyright  |   Contact