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Now that I have got somewhat more comfortable with the process of making scones, I feel I have come a long way from the scone ‘phobia’ I suffered from my Home Eco days. At time, I find myself looking up for basic scones and on few occasions, even succumbing to trying out one for breakfast. The simple vanilla scone, from King Arthur Flour, may well be fabulous on its own but I wanted to see what the addition of coarsely chopped dark chocolate would do to the scone batter. After painstakingly chopping an entire bar of Lindt’s 70% cocoa, do not forget to set a few chunks aside that you can melt and drizzle over your baked scones for a bakery style finish.

DARK CHOCOLATE CHUNK SCONES

For the Dough

2 3/4 cups all purpose flour

1/3 cup granulated sugar

3/4 teaspoon kitchen salt

1 tablespoon baking powder

1/2 cup cold unsalted butter

1 cup dark chocolate, chopped

2 large eggs, room temperature

2 teaspoons vanilla extract

1/2 cup to 2/3 cup milk

For the Topping

2 teaspoons liquid milk

2 tablespoons sparkling sugar

Method:

  • In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
  • Work in butter just until the mixture is unevenly crumbly. Stir in dark chocolate.

  • In a separate mixing bowl, whisk together the eggs, vanilla extract and fresh milk.
  • Add the liquid ingredients to the dry ingredients and stir it until all is moistened.

  • Dough should hold together. Line baking sheet with parchment without greasing.
  • Sprinkle a bit of flour atop parchment and scrape dough onto floured parchment.

  • Divide the dough into halves and round each half into a 6″ circle, about 3/4″ thick.
  • Brush each circle with milk, and sprinkle them with coarse white sparkling sugar.

  • Using a knife that you have run under cold water, slice each circle into 6 wedges.
  • Carefully pull the wedges away from the center to separate them about 1/2″ apart.

  • Place scones in the freezer for 30 minutes, uncovered. Preheat the oven to 425°F.
  • Bake for 20 to 25 minutes until golden brown; the edges should not look unbaked.

  • Remove the scones from the oven, and cool briefly on the pan. Serve scones warm.
  • When completely cool, wrap in plastic. Store at room temperature for several days.

  • To reheat room-temperature scones, place on a baking sheet, tent lightly with foil.
  • Warm in preheated 350°F oven for about 10 minutes and serve them immediately.

Dark Chocolate Scones

Welcome to our October Bakealong challenge. Each month, we’ll announce a new recipe for you to try, along with helpful tips and step-by-step instructions here on our blog. We invite you to bake this month’s recipe, Rugelach, then share a photo of your creation, tagging it #bakealong. Enjoy!

Is it a pastry or a cookie? Rugelach – buttery, tender dough wrapped around a variety of fillings – perfectly straddles the line. Popping one of these treats into your mouth feels like a bite of pie, an edge piece that is as much crust as filling. Flaky, fruit-filled Danish comes to mind, too. Your overall impression is rich: from its cream cheese pastry to the sweet combination of nuts, fruit or chocolate inside, rugelach is the perfect cookie for a special occasion.

RUGELACH

For the Crust

227g unsalted butter, room temperature

170g cream cheese, room temperature

74g sour cream

1/2 teaspoon salt

241g all purpose flour

For the Filling

106g brown sugar

113g walnuts, chopped

85g dried cranberries

1 tablespoon cinnamon

Water for brushing dough

For the Topping

Coarse white sparkling sugar

Milk or cream

Method:

  • To make the crust, place flour and salt in the bowl of a food processor. Pulse them briefly till combined.
  • Cut butter and cream cheese into chunks and add along with cream. Pulse until dough comes together.

  • Divide dough into three equal portions. Press each gently into a disc making them as round as possible.
  • Wrap the discs of dough in plastic, and chill the dough for about 1 hour, until it is firm but not rock hard.

  • To make the filling, process the sugar, walnuts, dried fruit, and cinnamon in a food processor or blender.
  • Working with one piece of dough at a time, place it on a generously floured surface. Roll into a 10″ circle.

  • Brush lightly with water or a layer of boiled cider, warmed apple or currant jelly or puréed fruit preserves.
  • Spread about 1/3 of the filling on the round, going all the way to the edges and gently pat down the filling.

  • Using a pizza cutter, baker’s bench knife, or sharp knife, divide the dough into 12 equal wedges/triangles.
  • Roll each wedge up, beginning with the wide end. Place the rolls point-side down on a lined baking sheet.

  • Repeat with the remaining two pieces of dough. Brush with milk and sprinkle with coarse sparkling sugar.
  • Preheat oven to 350°F. Refrigerate rugelach while oven is preheating. Bake for 25-30 minutes till golden.

  • Remove from the oven, and cool right on the pan. Serve warm or at room temperature. Makes 36 pieces.
  • Store rugelach in an airtight container at room temperature for several days or freeze for longer storage.

KAF October Bakealong Challenge

These enourmous homemade cookies with puddles of Lindt dark chocolate [70% cocoa] and a hint of La Baleine flaky sea salt will give an edge to your regular cookies like nothing you can imagine until you bite into the first batch. You really should not give this brilliant recipe from Smitten Kitchen a miss even if you have gone through a million of cookie batters before and have found the one you are ready to settle down with for this lifetime. Life is too short to stick to one chocolate chip cookie recipe forever.

SALTED CHOCOLATE CHUNK COOKIES

Ingredients:

1/2 cup (113 grams) butter, room temperature

2 tablespoons (25 grams) granulated sugar

2 tablespoons (25 grams) turbinado sugar

3/4 cup (150 grams) light brown sugar

1 large egg, room temperature

1 teaspoon vanilla extract

3/4 teaspoon baking soda

Heaped 1/4 teaspoon fine sea or table salt

1 3/4 cups (220 grams) all-purpose flour

1/2 pound (225 grams) bittersweet chocolate

Flaky sea salt, to finish

Method:

  • Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat.
  • In a large bowl, cream butter and sugars together with an electric mixer until very light and fluffy.

  • Beat mixture for about 5 minutes. Cut chocolate into roughly 1/2-inch chunks with a serrated knife.
  • Add the egg and vanilla extract, beating until incorporated, and scraping down the bowl as needed.

  • Beat in fine sea salt and baking soda until combined, then the flour on a low speed until just mixed.
  • The dough will look almost crumbly at this point. With a spatula, fold/stir in the chocolate chunks.

  • Scoop cookies into 1 1/2 tablespoon mounds, spacing them apart onto the prepared baking sheets.
  • Sprinkle each with a few flakes of sea salt. Bake for 11 to 12 minutes until it’s golden on the outside.

  • Cookies will still be very gooey and soft inside. Let them rest on baking sheets for about 5 minutes.
  • Transfer cookies onto a cooling rack and cool to room temperature. Yields about 18 to 24 cookies.

Chocolate Chunk Cookies

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PrerrnaMirchi
Mauritius

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