A few new things made by Google

pokht-o-paz

Chun Chocolate Ashpazi Mahfa

INGREDIENTS

For the cookies

3/4 cup unsalted butter, room temperature

1/3 cup light brown sugar

1/3 cup granulated sugar

2 large egg yolks

2 teaspoons vanilla

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup Ghirardelli Dark Chocolate 60% Cacao Baking Chips, finely chopped

1/2 cup pecans, finely chopped

For the chocolate coating

1 1/2 cups Ghirardelli Dark Chocolate 60% Cacao Baking Chips

1/4 cup pecans, finely chopped

DIRECTIONS

In a standing mixer fitted with a paddle attachment, cream the butter for 30 seconds. Add in both sugars and cream for another minute. Add in egg yolks and vanilla and cream until combined.

Add in flour, baking powder, and salt, mixing until almost fully combined. Remove from mixer and fold in chopped dark chocolate baking chips and pecans.

Get out a large piece of plastic wrap and place cookie dough on top. Roll the dough out into a 15-inch log and wrap tightly with plastic wrap. Refrigerate until chilled, about 2 hours. The log can last in the fridge for up to 2 days.

Preheat oven to 350°F. Line two baking sheets with parchment paper. Remove cookie dough from the fridge and cut into ¼ inch disks. Place disks 1 inch apart on prepared cookie sheets.

Bake cookies for 15 minutes. Cookies should be the faintest bit golden brown, if at all. Allow cookies to cool completely on their baking sheets.

To make the chocolate coating, place baking chips in a double boiler and heat until melted, stirring the entire time. Remove from heat and dip each cookie halfway into the melted chocolate. Place on a cooling rack and sprinkle with chopped pecans.

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PRODUCTS

1 teaspoon Wilton Pure Vanilla Extract

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

butter, softened (1 cup (2 sticks) for dough, 1/4 cup (1/2 stick) for filling)

1 package (8 ounces) cream cheese, softened

granulated sugar (2/3 cup for dough, 1/2 cup for filling)

1 tablespoon ground cinnamon

INSTRUCTIONS APPLY LIST

Step 1

In a medium bowl, combine flour, baking powder, and salt.

Step 2

In a large bowl, beat 1 cup of butter, cream cheese, 2/3 cup sugar, and vanilla until light and fluffy. Stir in flour mixture 1/2 cup at a time, blending well after each addition. The dough will be soft and slightly elastic. Form dough into 2 squares, about 1 in. thick. Wrap dough in plastic wrap and refrigerate at least 2 hours.

Step 3

For filling, stir together 1/4 cup butter, 1/2 cup sugar and cinnamon in small bowl until well combined.

Step 4

On a floured surface, roll one square into a 12 in. x 9 in. rectangle about 1/4 in. thick (leave the remaining square in the refrigerator until ready to use). Using half the filling mixture, spread a thin layer completely covering dough. Starting at long end, roll dough tightly into a spiral. Wrap with plastic wrap and freeze 30 minutes. Repeat with remaining dough and filling.

Step 5

Preheat oven to 350ºF. Prepare cookie pans with parchment paper.

Step 6

Cut dough logs into 1/4 in. slices. Place on prepared cookie pans.

Step 7

Bake 10-12 minutes or until edges of cookies are pale golden brown. Cool cookies on pan on cooling grid 5 minutes. Remove from pan; cool completely on the grid.