52 time cookies Recipes

minus 2 tbsp cake flour (8 1/2 oz), bread flour, baking soda, baking powder, coarse salt, unsalted butter, light brown sugar, granulated sugar, granulated sugar, eggs, natural vanilla extract, bittersweet chocolate , disks at least 60% cocoa content, or, semi-sweet chocolate chips

minus 2 tbsp cake flour, bread flour, baking soda, baking powder, salt (you can use up to 1 1/2 tsp), unsalted butter, light brown sugar, granulated sugar, granulated sugar, eggs, pure vanilla extract, semi-sweet chocolate chips (or you can use whatever chocolate you would like), sea salt, for topping (optional)

chill time : 2 hours, unsweetened chocolate melted and cooled, unsalted butter, graham cracker crumbs , or other plain cookie crumbs, cream cheese, at room temperature, granulated sugar, brandy, vanilla, eggs, sweet chocolate chips or white chocolate chips for a black and white cake

butter, melted and cooled, sugar, brown sugar, eggs, beaten, rolled oats, crushed corn flakes, flour, baking powder, baking soda, salt, vanilla, sweetened flaked coconut, raisins, chocolate chips, toffee pieces, chopped walnuts

chart house chocolate mousse pie, oreo cookies broken into rough chunks ; use the whole cookie, including the white cream filling, unsalted butter, melted, mousse filling, semi-sweet chocolate bits, egg yolks, egg whites, heavy cream, make the crust : place cookie chunks in the bowl of a food processor and process until you have crumbs. add the melted butter and process again until well mixed., spray a 9-inch spring-form pan with nonstick cooking spray. press the crumb mixture into the bottom of the pan and about 2 inches up the sides., freeze to set while you prepare the mousse filling., make the filling : place the chocolate bits in a heavy glass or ceramic bowl. microwave for 1 minute, then stir and microwave again until the chocolate has melted completely., if you prefer, you can place the chocolate in a bowl over a pot of water that is steaming - but not boiling - and let it melt, stirring occasionally.), stir the egg yolks into the melted chocolate ., place the egg whites in a clean , dry mixing bowl. beat, using a wire whisk, until soft peaks form. fold the egg whites into the chocolate mix, 1 third at a time., place the cream in the mixing bowl you used for the egg whites and, using the wire whisk, beat the cream until it is stiff and not at all grainy. fold the whipped cream into the chocolate mixture., pour the mousse into the reserved crumb crust. freeze again until firm and set, about three or four hours., cut portions cleanly , use a sharp knife. dip the knife into hot water and dry it off before you make each slice.

margarine or 1/4 cup butter, brown sugar, egg, applesauce, flour, baking soda, cinnamon, nutmeg, raisins

brown sugar, butter, softened, eggs, flour, baking soda, cinnamon, ginger, salt, vanilla extract, chopped walnuts, chocolate chips, powdered sugar

adapted from jacques torres, minus 2 tsp cake flour, bread flour, baking soda, baking powder, salt, unsalted butter, light brown sugar, granulated sugar, eggs, natural vanilla extract, bittersweet chocolate disk or f eves, at least 60 percent cacao content, sea salt

all-purpose flour, bread flour, baking soda, baking powder, coarse salt (i used sea salt), unsalted butter, light brown sugar , packed, granulated sugar, granulated sugar, eggs, vanilla extract, milk chocolate, chopped into chunks, unsweetened chocolate, grated, semi-sweet chocolate chips, sea salt

minus 2 tbsp cake flour, bread flour, baking powder, baking soda, coarse salt, unsalted butter room temperature, light brown sugar packed, granulated sugar, whole large eggs room temperature, pure vanilla extract, salt or fleur de sel for sprinkling