Gourmet Veggie Mama

Tag Archives: Chocolate

The Best Chocolate Chip Cookies Ever

Yep. That title says it all.

best chocolate chip cookies ever

They are the best. The. Best.

My love affair with chocolate chip cookies is well-documented. I have tried out more than my fair share of recipes, and I have a few old standbys… but this one takes the cake. When Nora wanted to bake cookies* last week, I decided to give a Pinterest find a try, just for kicks. And, man oh man, was I lucky.

* A favorite pastime of hers… though “helping” mostly involves licking the beater and taking “samples” of ingredients like sugar.

I was wary of trying a recipe that included shortening, since I am a butter believer, but it was worth it. So worth it. Plus, you can get shortening without all the nasty stuff (no hydrogenated oils and such) from Spectrum Organic (sold at Whole Foods), so it’s not as bad as it sounds. And the results are indisputable. These cookies were thicker and richer than any I’ve ever been able to achieve with butter alone.

The cookies came hot and fresh out of the oven and cooled on a rack until just warm enough to stick in a tupperware to take with us to a dear friend’s house for a play date with her kiddos. The reviews were rave, and not a crumb was left. The 9-year-old was effusive — he kept telling me how rich and melting and delicious they were. I was duly flattered, since this is not a child from whose lips fall idle praise.

Try them. You won’t be disappointed.

The Best Chocolate Chip Cookies Ever
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: makes 3 dozen cookies
  • 14½ oz (2¾ cups) all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup shortening
  • 1 cup brown sugar, packed
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup semisweet chocolate chips
  1. Preheat the oven to 375 and line two baking sheet with parchment paper. In a medium bowl, stir together the flour, baking soda and salt.
  2. In the bowl of a stand mixer, using the whisk attachment, cream the butter and shortening together at high speed until light and fluffy, about 2 minutes.
  3. Add the brown and white sugars and beat on high for an additional 2 minutes. Add the eggs and vanilla and beat until incorporated.
  4. Switch to the paddle attachment and add the chocolate chips. Mix on low speed until incorporated. Add the flour mixture and beat until just incorporated. Do not overmix.
  5. Scoop heaping tablespoonfuls of dough and round them out with your hands, placing about an inch apart on the prepared baking sheets.
  6. Bake for 8-10 minutes, or until puffed and golden brown. Remove the baking sheets from the oven and cool until set, about 3 minutes. Transfer to a wire rack to cool until ready to eat. Enjoy warm with a nice, tall glass of milk!


Busy-Day Chocolate Cupcakes

We live on a rockin’ cul-de-sac.* A little before lunchtime on Memorial Day, people started talking about bringing the grills out front and having a block party, and by 5 pm, it was a reality. There were hot dogs, burgers (including some of my own black bean burgers with goat cheese), sausage, gumbo, grilled stuffed jalapeños and all kinds of delicious desserts and sides. The hubby made some delicious cole slaw (more on that recipe later) and, for my contribution, I decided to make cupcakes.

*Yes, I am old. I totally just wrote that sentence.

Well, actually I decided to make lemon bars first, but then I decided I wanted something a little simpler. I had pinned a recipe for Busy-Day Chocolate Cake awhile back, and, lacking an appropriately sized pan, I decided to make it into cupcakes instead. And of course I had to tweak the frosting, because I didn’t have enough eggs. Spoiler alert: The new frosting is awesome, uber-simple and contains ingredients you almost certainly have in your pantry (and no eggs).

These are seriously so quick and easy that they’ll be my go-to dessert for potlucks from here on out (unless I have extra time on my hands). There were certainly no complaints about the taste, either — this dozen was gobbled up in no time!

Busy-Day Chocolate Cupcakes ~ Gourmet Veggie Mama

I had best intentions to pipe the frosting on and make my cupcakes pretty — I even found a great tutorial — but, alas, I didn’t have the right tip for the job. An offset spatula did the trick just fine, though. I’ll have to make a trip to Michael’s and try again soon. An artistic baker I am not, but I try!

Busy-Day Chocolate Cupcakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
For cupcakes:
  • 1½ cups all-purpose flour
  • 1 cup sugar
  • ¼ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 6 Tbsp vegetable oil
  • 1 tsp vanilla
  • 1 Tbsp white vinegar
  • 1 cup cold water
For frosting:
  • 4 Tbsp butter, softened
  • 2¼ cups confectioners' sugar
  • 1 tsp vanilla extract
  • 2 to 3 Tbsp milk
  1. Preheat the oven to 350. Line a 12-cup cupcake pan with paper liners or silicone cups.
  2. In a stand mixer (or a in a large bowl by hand), mix the flour, sugar, cocoa power, baking soda and salt.
  3. Make a well in the dry mixture and add the oil, vanilla, vinegar and water. Mix well.
  4. Fill each cupcake liner about two-thirds with batter. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20-25 minutes.
  5. Cool for 5 minutes in the pan, and then remove the cupcakes to a wire rack to cool completely.
  6. In a stand mixer, cream the butter until light and fluffy.
  7. Beat in the sugar, vanilla and milk to achieve desired consistency.


No-Bake Chocolate Oatmeal Cookies

When it’s hot outside, but you still want a chocolately treat, what’s a girl to do? Fudgcicles would work, sure, but I wanted cookies… So when I ran across this recipe for no-bake chocolate oatmeal cookies, I knew today was the day to try them out.

No-Bake Chocolate Oatmeal Cookies ~ Gourmet Veggie Mama

I made these for a neighborhood potluck, and they were a hit. I personally ate more than a few. Ahem. But they have almond butter, so… protein? Yes.

No-Bake Chocolate Oatmeal Cookies
Serves: makes 24 cookies
  • ½ cup (1 stick) butter
  • 2 cups sugar
  • ½ cup milk
  • 1¼ oz baking chocolate (unsweetened), chopped*
  • ½ cup almond butter
  • 3½ cup old-fashioned rolled oats
  • 2 tsp vanilla
  1. Melt the butter, sugar, milk and chocolate together in a large saucepan, stirring. Bring to a rolling boil over medium heat and boil for one minute.
  2. Remove the pan from the heat and stir in the almond butter, oats and vanilla.
  3. Line two cookie sheets with wax paper. Using an ice cream scoop, drop the mixture by the spoonful onto the cookie sheets. Allow the cookies to cool completely to set. Enjoy!
* If you don't have baking chocolate, you can substitute 4 Tbsp cocoa powder.


Food of the Gods Chocolate Cookies

Okay, I’ll admit, I thought the name was overkill when I first saw this recipe over on Maggie Louise Bakes. I mean, “food of the gods?” No, really. It is. Don’t take my word for it — make these cookies!

Food of the Gods Chocolate Cookies

You may need a superhuman tolerance for chocolate, as there is a whole lotta cocoa in these babies, as well as three different kinds of chocolate chips… but that is not a problem for me. Far from it.

I took a batch of these to a barbecue a couple of weekends ago, and they disappeared quickly, receiving rave reviews. I may or may not have eaten a couple of them myself. And Nora’s telltale chocolate mustache let the world know she sampled some too.

Food of the Gods Chocolate Cookies
Recipe type: Cookies
  • 1½ cups all purpose flour
  • 1½ cups high-quality dutch processed cocoa (can substitute natural cocoa)
  • 1½ tsp salt
  • 1½ tsp baking soda
  • 1 cups (2 sticks) unsalted butter, room temperature
  • 1½ cups sugar
  • 2 eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp coffee liqueur (optional)
  • ⅔ cups white chocolate chips
  • ⅔ cup milk chocolate chips
  • ⅔ cup bittersweet chocolate chips
  1. Preheat the oven to 350°. Line two cookie sheets with parchment paper.
  2. Sift together the flour, cocoa, salt and baking soda in a medium bowl.
  3. Beat the butter and sugar together in a stand mixer until no chunks of butter remain, and the texture is that of a thick paste.
  4. Beat in the eggs one by one, and add the vanilla and coffee liqueur (if using).
  5. Turn the speed to low and gradually mix in the dry ingredients. Stir until just incorporated. Fold in the chocolate chips.
  6. Chill the dough in the refrigerator for at least 30 minutes.*
  7. Using an ice cream scoop or a large spoon, scoop the dough onto the cookie sheets and bake for 10-15 minutes.
  8. Cool briefly on the cookie sheets, and then transfer to a wire rack. Serve warm with a glass of milk.


Christmas Delights

It has often been said that if you fail to plan, you plan to fail. As a busy mama to a toddler (and constant disaster factory) during this most hectic of seasons, I’d like to amend that statement just a bit. Let’s just say, if your well-laid plans go out the window at the last minute, cross your fingers and hope to succeed in unexpected ways!

I was fortunate enough to succeed in unexpected ways recently, when my last-minute shopping didn’t get done because of some disaster or another. I didn’t have enough ingredients for the double batch of shortbread cookies I was planning to make for a cookie exchange the next day. Oh, fudge. Literally.

Serendipitously (or perhaps not, given the season), Lightly Crunchy had just posted a couple of recipes for 5-Minute Fudge. I had 5 minutes! What I did not have, however, was sweetened condensed milk. I did have evaporated milk, though, and sugar, and a quick search told me I could boil them down to make a substitute. Tempting fate? Probably, given that I have had more than my fair share of failed fudge in my candy-making career. But, all’s well that ends well!


These are the ugly end pieces, but they are still delicious.

I decided to make a bit of a variation on the original recipe, using Kahlúa and pecans, and the result was a hit at the cookie exchange. So were the shortbread cookies, of which I still made a single batch. Even though I hadn’t been able to find silver dragées to decorate them with per my very specific vision, and they didn’t come out as cute as I had hoped, I was still pleased with the product (inspired by December’s Bon Appétit cover photo of Dori Greenspan’s Speculoos Buttons).


Not bad. Not bad at all.

I just made a batch of my spiced shortbread dough, divided it in half and rolled it into logs in plastic wrap and froze the logs for a couple of hours. After brushing the logs with egg white, I rolled them in decorative sugar and then sliced them into cookies. After they were baked, I added a dot of royal icing and a smidge more decorating sugar (wishing all the while it was silver dragees instead).

I wouldn’t call any of that a failure. In fact, I’d call it a smashing success, since I just made two more batches of fudge to hand out to the neighbors tomorrow. I only have one dirty pot in my sink, and I’m only missing about 15 minutes of my time, which includes the time it took to wash the pan in between batches. Hooray for unexpected success!

One batch is of the Kahlúa pecan fudge (recipe follows), and the other is of Heidi’s classic 5-minute fudge, minus the currants. Although I’m sure the non-boozy fudge is lovely, I have a feeling the kids ended up with the short end of the stick on this one!

Kahlúa Pecan Fudge
  • 1 can sweetened condensed milk
  • 3½ cups semi-sweet chocolate chips
  • ¼ cup Kahlúa or other coffee liqueur
  • 1 cup chopped pecans
  1. Combine the sweetened condensed milk and chocolate in a saucepan over medium-low heat. Melt, stirring constantly to ensure the chocolate doesn't burn.
  2. Stir in the Kahlúa and pecans and remove from the heat.
  3. Line a 9x9 pan with plastic wrap and pour the chocolate mixture evenly in, using a spatula to spread it into the corners.
  4. Chill in the refrigerator until set. Cut into small squares to serve.
Based on this recipe from Lightly Crunchy: http://lightlycrunchy.wordpress.com/2012/12/18/5-minute-fudge-with-variations/


Chocolate Chip Bread Pudding with Coffee Bourbon Sauce

I am on a bread pudding kick lately. I dabbled in savory bread pudding recently, but, of course, with my sweet tooth, bread pudding is almost always a dessert. Preferably with chocolate.

I sent the hubby out to do some last-minute Thanksgiving shopping, and, since I make my shopping lists for my own reference, it was no surprise that he read “chocolate chips” and brought home a bag of semisweet chocolate chips. However, since I was planning to make White and Dark Chocolate Bread Pudding, what I really needed was a bag of white chocolate chips, too. At least he got the right brand (Ghirardelli, for the record) — I give him bonus points for that!

In light of our scaled-back Thanksgiving, I opted not to make the bread pudding after all, but since I had all the ingredients, I ended up making a new version of a few days later.*

* Yeah, gotta get that sweet tooth under control. When the pie ran out, I was jonesing. I feel another sugar detox coming on… but not until after the holidays are over!

This time, I used all semisweet chocolate instead of half white chocolate, and made the sauce with the remains of my precious coffee bourbon.

chocolate chip bread pudding with coffee bourbon sauce

Yes, please.

It was absolutely delicious, and the coffee bourbon really put it over the top. I think it’d work just fine with regular bourbon, but I need to get started on infusing more anyway. There are just too many delicious uses for it!

Chocolate Chip Bread Pudding with Coffee Bourbon Sauce
For the sauce:
  • 2 cups heavy cream
  • ½ cup coffee bourbon
  • ¼ cup sugar
  • ½ tsp vanilla extract
  • 2 tsp cornstarch
  • 2 tsp water
For the bread pudding:
  • 1 loaf of French bread with crust (about 12 oz), cut into 1-inch cubes
  • 12 oz semisweet chocolate chips
  • 4 eggs
  • ½ cup plus 2 Tbsp brown sugar
  • 2 tsp vanilla extract
  • 2 cups cream, divided
  • ½ cup whole milk
For the sauce:
  1. Bring the cream, coffee bourbon, sugar and vanilla to a boil in a medium saucepan over medium-high heat, stirring frequently.
  2. Mix the cornstarch and 2 tsp water in a small bowl to blend, then whisk into the cream mixture.
  3. Boil until the sauce thickens, stirring constantly, about 3 minutes.
  4. Cool, then cover and refrigerate until cold, about 2 hours.**
For the brad pudding:
  1. Combine the bread cubes and chocolate chips in a large bowl and toss to blend.
  2. Beat the eggs, brown sugar and vanilla in a stand mixer to blend. Gradually beat in 1½ cups of the cream and all of the milk.
  3. Add the cream mixture to the bread mixture and stir to combine. Let stand 30 minutes.
  4. Preheat the oven to 350°. Grease or spray a 13×9 baking dish with vegetable oil.
  5. Transfer the bread mixture to the prepared dish, spreading evenly. Drizzle with the remaining ½ cup cream. Sprinkle with the remaining 2 Tbs brown sugar.
  6. Bake until golden and set in center, 50 to 60 minutes. Cool slightly.
  7. Drizzle slices of the bread pudding generously with the sauce and serve warm.
** Can be made up to 3 days ahead. Keep refrigerated.


A Birthday Feast

We celebrated the hubby’s birthday not too long ago. Although he doesn’t put as much stock in birthdays as I do, I like to make the occasion special. After bugging him for a week about what he wanted for his birthday dinner, he finally told me he just wanted something with ingredients from our garden. Brilliant! I can work with that.

Light bulb.

Since the chard is growing like weeds out there, I immediately honed in on it as the central ingredient. I decided to go with a rustic galette and add in some caramelized leeks for good measure. Although it sounds kind of fancy, this was actually a meal I was able to put together relatively quickly in between entertaining the toddler (which is always a plus around here!). I made the filling and dough ahead of time and then rolled out the dough and assembled the galette right before baking. Bing, bang, boom.

Chard and caramelized leek galette

Happy birthday to you!

Of course, any good birthday meal needs a dessert to complete it. The hubby is not much of a cake person, so I am always trying to come up with a new and exciting annual sweet treat for him. This year I hit the jackpot with chocolate-coffee bourbon cupcakes.

Chocolate-coffee bourbon cupcakes

They are every bit as good as they sound. And then some.

These cupcakes contain just a tiny amount of flour, so they are thick, rich, and smooth. The richness didn’t stop us from eating two each, though, or  from taking them as dessert for our Texas wine country picnic the next day.**

** More on that later. I have a lot of blogging to catch up on, apparently!

So, in honor of the hubby’s birthday, as well as Nora’s new favorite song, please join me in a spirited rendition of “Happy Birthday, Daddy!” Or you could just enjoy these lovely recipes, whether it’s a special occasion or not.

Chard and Caramelized Leek Galette
For dough*:
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ½ tsp salt
  • ¼ tsp sugar
  • 6 oz unsalted butter
  • ⅓ cup ice water
  • 1 egg, beaten
For filling:
  • 2-3 leeks, thinly sliced (white and light green parts only)
  • 1 large bunch of chard, leaves removed from stems and roughly chopped, stems finely chopped
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 6 sprigs thyme
  • salt and pepper
  • ½ cup grated Parmesan cheese
  • 1 Tbsp flour
For the dough:
  1. Combine the flour, salt, and sugar in the food processor. Cut half of the butter into the flour mixture and pulse until the dough is roughly the texture of cornmeal.
  2. Add the other half of the butter in marble size pieces. Pulse a couple of times, leaving the butter in unevenly incorporated bits. Add the ice water and pulse just until evenly moistened.
  3. Divide and gather the dough into two balls, cover separately with plastic wrap, and knead very lightly through the plastic wrap, forming the dough into two even disks.
  4. Refrigerate the dough and let it rest at least 1 hour. It can be kept for a day in the refrigerator and or frozen for longer. Allow time outside the refrigerator for the dough to warm until it is just soft enough to be rolled out.
For galette:
  1. Heat the olive oil and butter in a large saute pan over medium heat. Once the butter has melted, add the leeks and thyme sprigs and season with salt and pepper. Cook, stirring, until the leeks are almost tender, about 7-8 minutes.
  2. Add the chopped chard stems and sauté until softening.
  3. Turn the heat down to low and cook until the leeks are meltingly tender, stirring occasionally.
  4. Turn the heat back up to medium and add the chard. Sauté until wilted, about 5-7 minutes.
  5. Preheat the oven to 400°. Roll out the pastry dough into a 12-inch circle about ⅛-inch thick and transfer to a baking sheet lined with parchment paper.
  6. Sprinkle the dough with flour a thin layer of parmesan cheese. Spread the leek and chard mixture evenly over the dough up to about an inch from the edge. Fold the outside inch or so of dough over the filling to enclose it, and brush the outside crust with the beaten egg. Sprinkle with the remaining parmesan.
  7. Bake on the lowest shelf of the oven until crust is nicely browned, about 30-35 minutes.
* Makes enough dough for two galettes, but half can be frozen for later use. Recipe originally from Alice Waters.

Chocolate-Coffee Bourbon Cupcakes
  • 1 cup coffee bourbon, divided
  • 1⅓ cups sugar
  • 12 ounces bittersweet chocolate, coarsely chopped
  • 1 cup (2 sticks) butter, cut into pieces
  • 1 cup simple syrup***
  • 5 large eggs
  • 1½ Tbsp all-purpose flour
  • 1½ Tbsp cocoa powder
  1. Combine ½ cup coffee bourbon and the sugar in a large saucepan and bring to a boil. Remove from the heat and stir in the chocolate and butter. Set aside and let cool to room temperature.
  2. Preheat the oven to 375°. Line cupcake pans with liners. Mix the remaining ½ cup coffee bourbon with the simple syrup and set aside.
  3. Transfer the chocolate mixture to the bowl of a stand mixer. Beat in the eggs, one at a time, and then fold in the flour and cocoa powder. Pour the batter into the prepared cupcake pans, filling each cup about two-thirds full. Set the pans in a large roasting pan filled to a depth of 1 inch with warm water.
  4. Bake for about an hour, basting with the coffee bourbon syrup every 15 minutes after a crust has developed on cake's surface (which should happen after about 15 minutes in the oven.
  5. Serve the cake warm with ice cream, or refrigerate and serve cold. Either way, it'll make your day!
*** To make simple syrup, bring a cup of water and a cup of sugar to a boil, stirring until sugar is dissolved.


Chocolate budino

Why buy chocolate pudding mix when you can make your own so easily? Call it “budino” and it somehow becomes a fancier Italian dessert. You can serve it with a dollop of whipped cream or some amaretti, or just eat it warm right out of the pan. It’s great that way. Not that I would know first-hand or anything.

Yep. It’s that good.

This is so rich that even I could only eat one bowl, and I have super-human powers to withstand chocolate. So a little dab’ll do ya.

Chocolate Budino
Adapted from Nigella Express

1 1/2 cups whole milk
1/3 cup sugar
1 Tbs cornstarch
1/3 cup cocoa
2 Tbs boiling water
2 egg yolks
1 tsp vanilla extract
2 oz dark chocolate, finely chopped

Put a kettle on to boil water, and warm the milk in the microwave or in a small saucepan. In a separate saucepan, whisk together the sugar, cornstarch, and cocoa, breaking up any lumps. Add 2 Tbs boiling water and whisk into a paste. Whisk in the egg yolks, followed by the warmed milk, and then the vanilla.

Scrape down the sides of the pan and put it over low heat, cooking and whisking until the mixture thickens (roughly to the texture of mayonnaise), about 3-4 minutes. Remove from the heat and whisk in the chopped chocolate.

Pour into 4 small cups or glasses. Cover with plastic wrap, laying it directly on the surface to prevent a skin from forming, and chill the puddings once they are cooler. Serve warm or chill and the remove from the refrigerator and allow to come to room temperature before serving.

How to make a trifle

This weekend, my in-laws were in town to visit, and I made a chocolate-coffee bourbon trifle as a special dessert.

No, wait… that cuts out the middle part of the story and makes me look better than it should. First, I attempted to make a chocolate buttermilk bundt cake. It stuck to the pan as I unmolded it, splitting in half. So, I had to think fast. I had whipping cream, and I was already planning on making a chocolate ganache to ice the cake, so throw it all in a bowl and call it a trifle.

Why not?

The trifle was a hit, and I felt good about making something that, as it turned out, was even better than what I had originally intended.

So, in honor of my first accidental trifle,* I present A Very Special How-To Guide:

* I have made a couple of trifles intentionally, including a chocolate-peanut butter one for the hubby’s birthday one year, which was insanely good.

How to Make an Accidental Trifle

First, bake a cake. Ruin it in some way that makes it not-pretty, but still good. It could be too dry, or it could crack while you’re trying to split it into layers, or, like mine, it could stick to the pan and come apart when you try to unmold it.

Oops. Should’ve floured the pan.

Freak out a little bit about all of your wasted effort. Then, regroup. Get yourself some heavy cream and whip it up with a bit of sugar and some vanilla or booze. I used coffee bourbon, and it was delectable. Make a ganache or some other kind of sauce to complement your cake. I melted some bittersweet chocolate chips in the microwave and mixed in some whole milk, since I used all of my cream for whipping purposes.

Break your cake into chunks and layer it in a large, deep bowl with the whipped cream and ganache. Repeat until you’re out of something. Scoop into bowls and enjoy. Congratulate yourself on making something awesome out of an abject failure.

Sweet, sweet success.


Chocolate-dipped coconut macaroons

One of my all-time favorite bakery treats is a giant coconut-dipped macaroon. The moist and springy texture, the not-too-sweet sweetness, and the contrast of the dark chocolate to the light and fresh coconut is just perfect. I don’t know why I’ve never attempted to make them on my own, but yesterday, I finally did.

Ready for dipping.

I just love how the outside gets nice and crunchy and caramelized, while the inside stays moist and soft.


These were so very, very easy to make, and absolutely delicious. I’ll be making them again for sure. If you want maximum bang for your buck (and effort), this is the way to go.

Chocolate-Dipped Coconut Macaroons
Adapted from a recipe from Baking Illustrated; makes 12

1 1/2 cups unsweetened shredded coconut
1 1/2 cups sweetened shredded coconut
1/3 cup sweetened condensed milk
1/4 cup coconut milk
2 egg whites
1 tsp vanilla extract
1/4 tsp salt
10 oz semi-sweet chocolate, chopped

Preheat the oven to 375 and line a baking sheet with parchment paper or a silicone liner. Combine the unsweetened and sweetened coconut in a large bowl and toss with your hands, breaking up any clumps. Whisk together the sweetened condensed milk, coconut milk, egg white, vanilla, and salt in a separate bowl. Pour the liquid ingredients in the with the coconut and mix with a rubber spatula until evenly moistened.

Drop batter by the 1/4 cup onto the prepared cookie sheet, spacing evenly apart, and shape into loose haystacks using your fingers. Bake until the edges are golden brown, about 20 minutes. Cool on the baking sheet until slightly set, about 2 minutes, and then transfer to a wire rack to cool to room temperature (about 30 minutes).

Line a cookie sheet with wax paper. Melt 8 oz of the chocolate in a double-boiler, or by heating for 3 minutes on 50% power in the microwave. Stir in the remaining chocolate until smooth. Holding each macaroon by its top, dip it into the melted chocolate until it is coated on the bottom and about 1/2-inch up the sides. Remove the excess chocolate from the bottom using your finger or the back of a spoon and transfer to the wax paper-lined cookie sheet. Chill in the refrigerator until the chocolate is set, about 15 minutes.

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