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     KQ Chocolate Cookies

 



Above: Chewy chocolate cookies result from the use of honey in this tasty recipe.  Makes about 50 cookies.

 

Ingredients
2 1/2 cups all purpose flour
1/2 cup brown sugar
1/2 cup white sugar
1/3 cup honey
2 eggs
1 stick of butter
1/2 cup shortening
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cocoa

Utensils and Supplies
stand mixer
measuring cups
measuring spoons
small bowl
rubber spatula
metal spatula
baking sheet
sifter
small plate
1 1/2 inch scoop
cooling rack


Above: Ingredients for this recipe.


Above: Set up your stand mixer.  Pre-heat your oven to 375 degrees.



Add softened room temperature butter to the mixer.



Above: Add shortening.



Above: Mix slowly and cream the butter and shortening together.



When the butter and shortening are well mixed, use a spatula to push the mixture off the sides of the bowl and down into the bottom of the mixer.  Add white sugar.


Add well-packed brown sugar.


Add honey.


Above: Mix ingredients together, slowly at first, then turn up to medium high speed for 20-30 seconds.


Above: This is how the mixture will look at this point.


Above: Use a spatula to push the mixture off the sides and back down into the mixing bowl.


Above: Crack the eggs into a small bowl and beat together with a fork.


Above: Add eggs to mixture.


Add vanilla to the mixture.



Above: Use mixer to blend ingredients together slowly at first, then turn up the speed to medium high for 20-30 seconds.


Above: Remove the bowl from the mixer and use a spatula to press the mixture back down into the bottom of the bowl.


Above:  Place a sifter over a small plate.  Add the flour to the sifter.


Above: Add the salt and baking powder.


Above: Add the cocoa.



Above: Sift the dry ingredients into the mixing bowl.



Above: Place the mixing bowl back in the stand mixer.  Starting with the mixer on the lowest setting, begin incorporating
the dry ingredients into the dough.



Once the dry ingredients are mixed into the batter, turn the mixer speed up to medium high and blend for 30 seconds.


Above: The dough is ready.


Above: Use a 1 1/2 inch scoop to create balls of dough and place the dough on an ungreased baking sheet.



Above: We used a baking sheet that could hold 12 cookies spaced about 2 inches apart.


Place the baking sheet in the oven on the center rack.



Above: Bake for 12 minutes.  We check the cookies at 10 minutes to be sure they are not over baking.



Above: Cookies will spread and have cracks in the tops of the baked dough.



Use a spatula to remove warm cookies from the baking sheet and place cookies on a rack to cool.



Above: The first batch of cookies cool on a rack.  This recipe will make about 50 cookies, so you'll need to bake multiple
batches to use all of the dough.  Dough can also be refrigerated for several days for later use.


KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
KQ CHOCOLATE COOKIES

Ingredients
2 1/2 cups all purpose flour
1/2 cup brown sugar
1/2 cup white sugar
1/3 cup honey
2 eggs
1 stick of butter
1/2 cup shortening
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cocoa

Utensils and Supplies
stand mixer
measuring cups
measuring spoons
small bowl
rubber spatula
metal spatula
baking sheet
sifter
small plate
1 1/2 inch scoop
cooling rack

Chewy chocolate cookies result from the use of honey in this tasty recipe.  Makes about 50 cookies.

Set up your stand mixer.  Pre-heat your oven to 375 degrees.  Add softened room temperature butter to the mixer.
Add shortening.  Mix slowly and cream the butter and shortening together.  When the butter and shortening are
well mixed, use a spatula to push the mixture off the sides of the bowl and down into the bottom of the mixer.
Add white sugar.  Add well-packed brown sugar.  Add honey.  Mix ingredients together, slowly at first, then turn
up to medium high speed for 20-30 seconds.  Use a spatula to push the mixture off the sides and back down into
the mixing bowl.  Crack the eggs into a small bowl and beat together with a fork.  Add eggs to mixture.  Add vanilla
to the mixture.  Use mixer to blend ingredients together slowly at first, then turn up the speed to medium high for
20-30 seconds.  Remove the bowl from the mixer and use a spatula to press the mixture back down into the bottom
of the bowl.  Place a sifter over a small plate.  Add the flour to the sifter.  Add the salt and baking powder.  Add the
cocoa.  Sift the dry ingredients into the mixing bowl.  Place the mixing bowl back in the stand mixer.  Starting with
the mixer on the lowest setting, begin incorporating the dry ingredients into the dough.  Once the dry ingredients
are mixed into the batter, turn the mixer speed up to medium high and blend for 30 seconds.  Use a 1 1/2 inch scoop
to create balls of dough and place the dough on an ungreased baking sheet.  We used a baking sheet that could
hold 12 cookies spaced about 2 inches apart.  Place the baking sheet in the oven on the center rack.  Bake for 12
minutes.  We check the cookies at 10 minutes to be sure they are not over baking.  Cookies will spread and have
cracks in the tops of the baked dough.  Use a spatula to remove warm cookies from the baking sheet and place
cookies on a rack to cool.  This recipe will make about 50 cookies, so you'll need to bake multiple batches to use
all of the dough.  Dough can also be refrigerated for several days for later use.


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