This heart-shaped chocolate cookie is a sweet treat for your special someone. Recipe from Martha Stewart Living Television. Make a 12 1/2 inch tart. Ingredients: 2 cups all-purpose flour, plus more for dusting pan, 1/2 teaspoon baking soda, 1 teaspoon salt, 1 cup (2 sticks) unsalted butter, room temperature, plus more for buttering pan, 3/4 cup packed dark brown sugar, 1/2 cup granulated sugar, 1 teaspoon pure vanilla extract, 1 large egg, 11 ounces (2 cups) semisweet chocolate chips, Ganache heart-shaped chocolate cookie. Directions: 1. Preheat oven to 350 degrees. Butter a 12 1/2-inch heart-shaped tart pan. Dust bottom and sides with flour; tap out any excess. Set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside. 2. In a large bowl, using a wooden spoon, mix together butter, sugars, and vanilla until fluffy, about 5 minutes. Add egg; mix until combined. Add reserved dry ingredients; mix until just combined. Stir in chocolate chips. 3. Using fingers, press dough evenly into prepared pan. Bake until light golden brown, about 25 minutes. Transfer to wire rack to cool, about 10 minutes. Invert onto flat plate to release cookie and return to wire rack to cool completely, top side up. Let cool completely before decorating. 4. Transfer ganache to a medium pastry bag fitted with an Ateco plain #7 tip. Pipe desired decorations onto cookie.
27.04.2023 @ 03:06
This heart-shaped chocolate cookie is a sweet treat for your special someone. Recipe from Martha Stewart Living Television. Make a 12 1/2 inch tart. Ingredients: 2 cups all-purpose flour, plus more for dusting pan, 1/2 teaspoon baking soda, 1 teaspoon salt, 1 cup (2 sticks) unsalted butter, room temperature, plus more for buttering pan, 3/4 cup packed dark brown sugar, 1/2 cup granulated sugar, 1 teaspoon pure vanilla extract, 1 large egg, 11 ounces (2 cups) semisweet chocolate chips, Ganache heart-shaped chocolate cookie. Directions: 1. Preheat oven to 350 degrees. Butter a 12 1/2-inch heart-shaped tart pan. Dust bottom and sides with flour; tap out any excess. Set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside. 2. In a large bowl, using a wooden spoon, mix together butter, sugars, and vanilla until fluffy, about 5 minutes. Add egg; mix until combined. Add reserved dry ingredients; mix until just combined. Stir in chocolate chips. 3. Using fingers, press dough evenly into prepared pan. Bake until light golden brown, about 25 minutes. Transfer to wire rack to cool, about 10 minutes. Invert onto flat plate to release cookie and return to wire rack to cool completely, top side up. Let cool completely before decorating. 4. Transfer ganache to a medium pastry bag fitted with an Ateco plain #7 tip. Pipe desired decorations onto cookie.