hola chicas, les queria preguntar si la receta de no fail sugar cookies de antonia74 se la puede hacer de chocolate, yo siempre he hecho esta receta pero tal como dice ahi, pero un cliente me pregunto si tambien las hacia de chocolate, yo le dije que si, jijiji, por no quedar mal , si es asi, cuanto de chocolate le ponen? GRACIAS

Hice un search y encontre esta receta, dice que es la version de chocolate de la no fail sugar. Espero te ayude.


CHOCOLATE ROLLED COOKIES

1 cup unsalted butter
2/3 cup granulated sugar
1/2 cup brown sugar
1 large egg
2 Tbsp extra-strong coffee or chocolate liqueur
1/2 cup cocoa powder
3 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt

Cream together the butter, granulated sugar, and brown sugar for 2 minutes.
Scrape the bowl and cream the mixture for an additional minute. Beat in the egg
and coffee or liqueur. Beat until the liquid is absorbed. Sift together the flour,
cocoa powder, baking soda, and salt. Add the flour mixture 1 cup at a time to
the butter mixture. Mix well. If you are using a hand mixture you may need
to add the last cup of four by hand.

Divide dough and chill. Or, as I do, divide the fresh dough into thirds and roll
between sheets of parchment paper and then chill on a cookie sheet.. Bake 6
to 8 minutes at 350 degrees. Allow cookies to cool on the cookie
sheet for 5 minutes before transferring to a cooling rack. This dough can be frozen.

I got about 18 3" cookies out of this recipe.

.

Hint: Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.

Hice un search y encontre esta receta, dice que es la version de chocolate de la no fail sugar. Espero te ayude.


CHOCOLATE ROLLED COOKIES

1 cup unsalted butter
2/3 cup granulated sugar
1/2 cup brown sugar
1 large egg
2 Tbsp extra-strong coffee or chocolate liqueur
1/2 cup cocoa powder
3 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt

Cream together the butter, granulated sugar, and brown sugar for 2 minutes.
Scrape the bowl and cream the mixture for an additional minute. Beat in the egg
and coffee or liqueur. Beat until the liquid is absorbed. Sift together the flour,
cocoa powder, baking soda, and salt. Add the flour mixture 1 cup at a time to
the butter mixture. Mix well. If you are using a hand mixture you may need
to add the last cup of four by hand.

Divide dough and chill. Or, as I do, divide the fresh dough into thirds and roll
between sheets of parchment paper and then chill on a cookie sheet.. Bake 6
to 8 minutes at 350 degrees. Allow cookies to cool on the cookie
sheet for 5 minutes before transferring to a cooling rack. This dough can be frozen.

I got about 18 3" cookies out of this recipe.

.

Hint: Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.

Hice un search y encontre esta receta, dice que es la version de chocolate de la no fail sugar. Espero te ayude.


CHOCOLATE ROLLED COOKIES

1 cup unsalted butter
2/3 cup granulated sugar
1/2 cup brown sugar
1 large egg
2 Tbsp extra-strong coffee or chocolate liqueur
1/2 cup cocoa powder
3 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt

Cream together the butter, granulated sugar, and brown sugar for 2 minutes.
Scrape the bowl and cream the mixture for an additional minute. Beat in the egg
and coffee or liqueur. Beat until the liquid is absorbed. Sift together the flour,
cocoa powder, baking soda, and salt. Add the flour mixture 1 cup at a time to
the butter mixture. Mix well. If you are using a hand mixture you may need
to add the last cup of four by hand.

Divide dough and chill. Or, as I do, divide the fresh dough into thirds and roll
between sheets of parchment paper and then chill on a cookie sheet.. Bake 6
to 8 minutes at 350 degrees. Allow cookies to cool on the cookie
sheet for 5 minutes before transferring to a cooling rack. This dough can be frozen.

I got about 18 3" cookies out of this recipe.

.

Hint: Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.

gracias amiga, suena bien, es bien parecida a la original, gracias..

mira yo hago esa misma receta de antonia, con sabores como cocoa, fresa,coco, etc para hacerlas de chocolate quitale 3 cucharadas de harina y sustituyela por cocoa,

mira yo hago esa misma receta de antonia, con sabores como cocoa, fresa,coco, etc para hacerlas de chocolate quitale 3 cucharadas de harina y sustituyela por cocoa,

ok, eso queria saber, cuanto ponerle de chocolate y quitarle de harina, gracias..

Mina, para hacerlas de coco y de fresa q. tengo q. a~adirle y quitarle.