Chocolate Clouds

Provided by: HersheysKitchens.<WBR>com



3 egg whites

1/8 teaspoon cream of tartar

3/4 cup white sugar

1 teaspoon vanilla extract

2 tablespoons HERSHEY(r)'S Cocoa Powder

2 cups HERSHEY(r)'S Semi-Sweet Chocolate Chips



Heat oven to 300 F. Cover cookie sheet with parchment

paper or foil.



Beat egg whites and cream of tartar in large bowl at

high speed of mixer until soft peaks form. Gradually

add sugar and vanilla, beating well after each

addition until stiff peaks hold, sugar is dissolved

and mixture is glossy. Sift cocoa onto egg white

mixture; gently fold just until combined. Fold in

chocolate chips. Drop mixture by heaping tablespoons

onto prepared cookie sheet.



Bake 35 to 45 minutes or just until dry. Cool

slightly; peel paper from cookies. Cool completely on

wire rack. Store, covered, at room temperature.



30 cookies.

Rocky Road Cookie Sandwiches



1 stick (4 ounces) unsalted butter, at room temperature

3/4 cup packed dark brown sugar

1 large egg

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp vanilla extract

1 cup plus 2 tbsp flour

1 cup chocolate chips

1/2 tsp chopped almonds

10 tbsp marshmallow cream



Preheat oven to 350 F. Line 2 large cookie sheets with parchment paper or nonstick baking liners. Using a mixer, cream the butter and brown sugar until fluffy, about 5 minutes. Beat in the egg. Mix in the salt, baking powder, and baking soda at low speed. Mix in the vanilla and the flour. Stir in the chocolate chips and the almonds. Drop 10 rounded tablespoonfuls of the dough onto the prepared cookie sheets. Bake the cookies until golden at the edges and slightly soft in the center, about 12 minutes. Transfer the cookie sheets to racks to cool completely. Sandwich the cookies with 2 tablespoons marshmallow cream each.

Yield: 5 cookie sandwiches

MARSHMALLOW CLOUD COOKIES



3 cups flour

2/3 cup unsweetened cocoa powder

1/2 tsp. baking soda 



Combine in medium bowl. Set aside.

1 cup sugar

1 cup brown sugar

1 cup salted butter, softened

2 eggs

2 tsp. Real vanilla extract

2 cups mini semi sweet chocolate chips

8 ozs. Mini marshmallows, frozen



Cream sugars and butter. Add eggs and vanilla. Blend well.

Add dry ingredients. Gradually beat in chocolate chips at low speed.

Take 1 T. Of dough and flatten by hand into flat cookie.

Place 4-5 frozen marshmallows into center. Wrap dough

Around marshmallows, covering completely. Place on shiny

Cookie sheet. Bake at 400° for 8-10 minutes. Remove from oven

When cookies start to crack. Let cool 2 minutes on sheet.

Remove to wire rack and cool completely.

Chocolate Kiss Thumbprint Cookies

Yield: 30 cookies

1/2 c Butter Flavor Crisco
1/2 c Sugar
1 tb Milk
1/2 ts Vanilla
1 Egg, separated
1 1 ounce square unsweetened chocolate, melted and cooled
1 c Flour, all purpose
1/4 ts Salt
3/4 c Nuts, chopped
30 Chocolate kisses, unwrapped

Preparation Time: 30 Minutes Bake Time: 8 Minutes

1. Heat oven to 350 F. Grease baking sheet with Butter Flavor
Crisco. Set aside.
2. Combine Butter Flavor Crisco, sugar, milk, vanilla and egg
yolk.
Beat at medium speed of electric mixer until well blended. Add
melted chocolate. Mix well.
3. Combine flour and salt. Add to chocolate mixture. Mix until
well blended. Form dough into 1 inch balls.
4. Beat egg white slightly with fork. Coat balls with egg white.
Roll in chopped nuts. Place 2 inches apart on baking sheet.
Press thumb gently in center of each cookie.
5. Bake at 350 for 7 minutes. Remove from oven. Place chocolate
kiss in each thumbprint. Return to oven for 1 more minute.
Remove to cooling rack.

Chocolate Sandwich Cookies

Makes about 4 dozen



Two 18 1/2 ounce packages devil's food cake mix

4 eggs, lightly beaten

2/3 cup vegetable oil

One 8-ounce package cream cheese, softened

1/2 cup (1 stick) butter, at room temperature

3 cups sifted confectioners' sugar

1/2 teaspoon vanilla extract



Preheat the oven to 350°F. Line cookie sheets with

parchment paper.



In a large mixing bowl, combine the cake mix, eggs,

and oil. Beat with an electric mixer at low speed

until completely combined. The batter will be very

stiff. Pinch off pieces of batter and roll into 1-inch

balls. Place 1 inch apart on the prepared cookie

sheets and flatten slightly with fingertips. Bake for

8 to 10 minutes, until a slight indentation remains

when lightly touched. Remove immediately from the

cookie sheets with a spatula and cool on wire racks.



In a small glass mixing bowl, combine the cream cheese

and butter until completely blended. Gradually add the

sugar and vanilla and mix at low speed until the icing

is smooth. Spread icing on half the cookies and top

with the remaining cookies. Store in the refrigerator

in large resealable plastic bags.

Chocolate Cappuccino Cupcakes



1 package chocolate cake mix (about 18 oz.)

1/2 C. instant coffee, divided

2 t. hot water

1 16-ounce container cream cheese frosting

1/2 C. semi-sweet chocolate morsels

2 t. vegetable oil



Preheat oven to 350° F. Place baking cups in muffin

pans; set aside. Prepare cake mix following package

directions for 24 cupcakes, adding 2 tablespoons

instant coffee before mixing. Spoon batter into baking

cups.



Bake as directed. Cool. Dissolve remaining instant

coffee in hot water.



Stir frosting into coffee mixture until smooth. Frost

cupcakes. Microwave chocolate morsels and oil on high

in a small microwave-safe dish, 1 to 1-/2 minutes,

stirring once, until chocolate is melted. Drizzle

melted chocolate over frosted cupcakes. Let stand

until chocolate sets.

 

Chocolate Espresso Cookies





The dough for these coffee-flavored drop cookies uses brewed espresso. Chocolate chips and crushed roasted almonds are folded in.



Ingredients:

2/3 cup granulated sugar

1 cup packed brown sugar

1 stick (1/2 cup) butter or margarine, softened

2 tablespoons olive oil

2 eggs

2 tsp vanilla

2/3 cup of brewed espresso or strong coffee

3 cups sifted flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 1/2 cups semisweet chocolate chips2/3 cup crushed roasted almonds



Method Mix sugars, margarine, and olive oil together. Add eggs, one at a time, then slowly blend in vanilla and liquid espresso. In another bowl stir dry ingredients together. Add to butter mixture, stirring until combined. Fold in chocolate chips and almonds. Use a tablespoon to drop the cookie dough onto a lightly greased cookie sheet. Bake at 350 degrees. It takes about 12 to 16 minutes to bake the cookies until done. Let them cool on a cookie rack.



Notes:

Number of servings: 35-45

CHOCOLATE-CHERRY MAGIC COOKIE BARS

28 sandwich cookies, finely crushed
1/4 C. butter or margarine
1 (14 oz.) can sweetened condensed milk
2 C. white or semisweet chocolate chips
1 (10 oz.) jar maraschino cherries, well
drained and halved
1 C. shredded coconut
1/2 C. nuts, chopped

Line a 13 x 9-inch baking pan with aluminum foil. Preheat oven to
350ºF (325ºF for glass baking dish).

Mix crushed cookies and butter or margarine; press onto bottom
of prepared baking pan. Pour sweetened condensed milk evenly
over crust.

Layer chocolate chips, cherries, coconut and nuts over crust;
press down firmly.

Bake at for 25 to 30 minutes or until golden and set. Cool
completely. Remove foil before cutting into bars. Makes 24 bars.

Chocolate & Pecan Squares

Ingredients

Base



1/2 cup butter or margarome, softened

1 egg yolk

1 cup flour

2 tbsp. confectioners' sugar

Topping

3 eggs

1/2 cup brown sugar

2 tbsp. flour

1/4 tsp. salt

2/3 cup corn syrup

1 tbsp. lemon juice

1 cup each pecans, chocolate chips

Directions

Base: Combine butter and egg yolk in a mixing bowl. Add flour

and conefectioners' sugar. Press into a greased 8x8" pan. Bake for

15 minutes at 350º F. (175º C). Topping: In a large bowl, beat eggs

until slightly foamy. Combine brown sugar, flour and salt. Stir into

eggs until blended. Beat in corn syrup and lemon juice. Stir in

pecans and chocolate chips. Spread over base. Bake 35 - 40 minutes,

until top is set and edges are browned. Cut into squares when cold.

Alabama Fudge-Pecan Chewies



Ingredients



1 (14-ounce) can sweetened condensed milk

2 cups (12 ounces) semisweet chocolate morsels

1/4 cup butter or margarine

1 cup all-purpose flour

1/2 cup chopped pecans

1 teaspoon vanilla extract

60 pecan halves

Preparation

Combine first 3 ingredients in a heavy saucepan; cook over medium-low

heat, stirring constantly, until chocolate and butter melt. Remove

from heat.



Stir in flour, chopped pecans, and vanilla.



Drop by teaspoonfuls onto ungreased cookie sheets. Press a pecan half

into the center of each cookie.



Bake at 350° for 7 minutes. (Do not overbake.) Transfer cookies to

wire racks to cool.

Yield



5 dozen

Southern Living, JANUARY 1998