Tag: chocolate chip

• 3/4 cup (1.5 sticks) unsalted butter, room temperature
• 2/3 cup packed brown sugar (light or dark)
• 2/3 cup white sugar
• 1 Tbsp white vinegar
• 2 large eggs
• 1 Tbsp vanilla
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 1/4 cups all-purpose flour
• 1 1/2 cups semi-sweet chocolate chips (regular or mini)

• 1/2 cup (1 stick) unsalted butter, softened
• 3 cups confectioners sugar
• 2 tsp almond extract
• 3 tbsp whole milk or whipping cream
• plain mini M&Ms, for topping

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, with an electric mixer, cream together butter and sugars until light and fluffy, about 2 minutes.
3. Mix in vinegar, eggs and vanilla until well blended.
4. In a medium bowl, stir together the salt, baking powder, baking soda and flour until combined.
5. Add the flour mixture gradually into the butter mixture, beating to combine.
6. Mix in chocolate chips.
7. Portion dough into balls and place in lightly greased jumbo muffin tin, filling each cavity about 2/3 full of dough.
8. Bake about 20-22 minutes (check at 18 if your oven cooks hot) or until middle is mostly cooked (I had to put mine in a few more times to make sure they were done – a little gooey is still fine because they will cook in the pan a little bit more as they cool).
9. As soon as you take them out of the oven, use something with a circular bottom (I use the bottom of an ice cream scoop or a tablespoon) to press into the middle of the cups and make craters. Whatever you use should be slightly less than the width of the cookie. If after making indentation, you realize the cookies are too gooey, stick them in the oven for a couple more minutes.
10. Let cool completely in the pan.
11. Run a butter knife around the edges of the cooled cookies to loosen and gently lift out. I didn’t need to do this, I just pulled them out with my fingers.
12. Transfer cookies to working surface you prefer to frost.

1. Cream together butter and sugar.
2. Add almond extract and milk/cream, one tbsp at a time until your desired consistency is achieved (may use a little more or less than 3 tbsp – mine was perfect right at 3).
3. Transfer frosting to a piping bag, or make your own piping bag using a ziplock bag (put filling in bag, work it to the bottom of one corner, twist off the top and snip off a small bit of the corner).
4. Frost the cookie cups once they are completely cooled.
5. Pipe the icing/frosting in high, swirling mounds into the crater/indentation you made earlier and mound it on top, like frosting a cupcake.
6. Place M&M’s on top.

 

INGREDIENTI

Per la base biscotto:

3/4 bicchiere di burro a temperatura ambiente

2/3 bicchiere di zucchero di canna

2/3 bicchiere di zucchero

1 cucchiaio di aceto bianco

2 uova

1 fialetta di vaniglia

1 pizzico di sale

2 cucchiaini di lievito

1/2 cucchiaino di bicarbonato

2 bicchieri e 1/4 di farina

1 bicchiere e 1/2 di gocce di cioccolato

 

Per il frosting:

1/2 bicchiere di burro morbido

3 bicchieri di zucchero a velo

1 fialetta di aroma di mandorle

3 cucchiai di latte

mini M&M’s

 

Riscaldate il forno a 180°c.

Per il biscotto:

Lavorate burro e zuccheri fino a diventare cremosi.

Aggiungete aceto, uova e vanglia e continuate a lavorare.

Aggiungete il resto degli ingredianti ed incorporate bene. Infine aggiungete la gocce di cioccolato.

Formate delle palline di impasto e mettete una pallina in ogni sezione di una teglia per muffin.

Infornate per circa 22 minuti.

Quando li sfornate usate qualcosa per premere al centro del biscotto ancora caldo e morbido per formare il cratere da poi riempire con il frosting.

Lasciate raffreddare completamente.

 

Preparate il forsting:

Lavorate bene burro e zucchero e poi aggiungete il resto degli ingredienti.

Utilizzate poi una sacca da pasticciere per decorare i biscotti e coprite di M&M’s!