Sentences with phrase «chocolate dough»

Place orange dough on top of chocolate dough; peel off top wax paper.

Although I happily eat gluten, I don't really care for chocolate dough, so the less flour the better.

Let white chocolate dough stand at room temperature 1 hour.

I found that there was not enough chocolate dough for 24 cookies, so next time I'll double the recipe.

Press in the tiny walnut - chocolate dough balls as well as the walnut pralines.

Shape white chocolate dough into ball.

Repeat process with bittersweet chocolate dough.

These gluten free cookies are egg free and dairy free but still super soft from the pumpkin puree and packed with double chocolate flavor of chocolate chips and chocolate dough dispersed through out.

Place pea size chocolate dough (see below) on top of dough balls.

Repeat with one chocolate dough log.

This could just be the perfect chocolate dough.

A chocolate peppermint bark cookie recipe featuring a rich chocolate dough punctuated by generous amount of chopped peppermint bark and mini chocolate chips.

Again, take two sheets of parchment or wax paper and roll out the remaining chocolate dough into a 6 1/2 inch by 10 1/2 inch (16.5 x 26.5 cm) rectangle, making sure both sides of the dough are smooth.

Deb likes to stir the chocolate chips into the warm dough by hand because the power of the mixer would forcefully combine the melting chips into the dough, making it brown chocolate dough instead of dough studded with chocolate chips.

Flop the rolled chocolate dough onto the vanilla dough and peel off the wax paper.

With big chocolate chunks wrapped in an intense chocolate dough, these cookies should actually be called triple chocolate cookies because they have three types of chocolate: cocoa powder and melted baking chocolate in the batter, and over-sized dark chocolate chunks that melt into creamy pockets of heaven.

Little balls of dark chocolate dough are cloaked in a generous coating of confectioners» sugar and lined up in neat rows on a baking sheet.

Scoop 1/3 cup of dough to reserve for chocolate dough.

Cut white chocolate dough into 4 pieces.

These gluten free cookies are egg free and dairy free but still super soft from the pumpkin puree and packed with double chocolate flavor of chocolate chips and chocolate dough dispersed through out.

i ended up rolling out more than 24 balls but didn't have enough chocolate dough.

Roll the chocolate dough around the peanut butter ball until it is completely covered and it forms a uniform ball.

Once that's stirred to your liking, spread it out over the top of the chocolate dough.

Chocolate dough: in a bowl of a mixer with a dough - hook put flour, cocoa, yeast, oil, sugar, eggs, water and salt and knead for about 10 - 13 minutes, until the dough is uniform and slightly sticky.

Flip the chocolate dough on top of the vanilla dough so that the chocolate dough is layered on top of the vanilla dough.

Because cocoa powder is dry, the chocolate dough is slightly more crumbly, so these may take a bit more effort.

Pulse until all ingredients are thoroughly mixed and a chocolate dough forms.

Chocolate Dough Balls: Oats and tapioca make up the flour in this recipe for chocolate dough balls.

(Take the chocolate dough trimmings and add to the 1/2 cup of reserved chocolate dough.)

Finally, wrap the chocolate dough completely around the checkerboard log until you have a smooth surface.

Next, take the chocolate dough and remove a scant 1/2 cup (95 grams)(used later for wrapping the checkerboard log) and cover with plastic wrap.

When both the white and chocolate doughs are firm, remove from freezer and place the white dough on a cutting board, removing the top piece of parchment paper.

Remove the parchment paper from the chocolate dough and gently place it on top of the white dough, pressing down so it adheres to the white dough.

Repeat with the other half of the vanilla and chocolate doughs.

Repeat with the chocolate dough.

This portion will become the chocolate dough.

getting the chocolate dough around the peanut butter balls was definitely a bit challenging as the dough is pretty much at its plasticity limit... eventually worked it out but it was very time consuming.

By doing this, there was just the right amount of dough and filling to yield 24 cookies, so I'm glad I didn't double the chocolate dough!

How the hell am I supposed to make these cookies when I can't stop eating the chocolate dough?

clarification of the above gluten free variation: I substitute the brown sugar for white in the chocolate dough, but not the pb dough — for that I still used confectioners sugar.

I had no problem with the chocolate dough... but I had a little trouble with the filling.

I was planning on making two batches of the chocolate dough since a few comments were made that there wasn't enough, but I didn't end up having enough ingredients so I only made the amount in the recipe.