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Transcript: Chocolate Gingerbread Bundt Cake The Chocolate Chip Cookie makes approximately 3 dozen 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature 3/4 cup dark brown sugar 1/4 cup sugar 1 large egg, at room temperature 2 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoon cornstarch 1 teaspoon baking soda 1/2 teaspoon salt 1 and 1/4 cup semi-sweet chocolate chips Directions: Line an ungreased cookie sheet with parchment paper or silpat. Set aside. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips. Dough will be thick and sticky. Chill for at least 30 minutes. Preheat oven to 350F. Drop 1 Tbsp balls of dough onto cookie sheet OR used a standard-sized cookie scoop. Bake for 8-10 minutes, until barely golden brown around the edges. Do NOT cook them longer than 10 minutes. Remove and let cool for 3 minutes on the cookie sheet. Transfer to cooling rack. *Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches. makes 10 servings 1/2 cup canola or vegetable oil 1/2 cup unsweetened cocoa powder, plus more for dusting 1/2 cup dark molasses 3/4 cup dark brown sugar 2 large eggs 1/4 cup whole milk or cream 1 cup all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon coarse salt 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg Cream Cheese Frosting by © Sallys Baking Addiction 1/4 cup butter, softened to room temperature 4 oz. cream cheese, softened to room temperature 2-3 cups confectioners (powdered) sugar 2-4 Tablespoons milk 1 teaspoon vanilla extract chocolate sauce, for drizzling (optional) Preheat oven to 325F. Spray a 9-inch bundt pan with nonstick spray. Dust with cocoa powder and tap out excess. Set aside. Over medium-low heat, melt together the oil, molasses, brown sugar, and 1/4 cup water in a medium saucepan until all of the brown sugar has dissolved. Transfer to a large bowl and allow to cool for 5 minutes. Whisk the eggs and milk into the molasses mixture after it has cooled (to avoid heating and scrambling the eggs). Set aside. Sift together flour, cocoa powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg into a medium bowl. Gently fold the flour mixture into the molasses mixture until just combined. There will be lumps remaining. Pour batter into prepared pan and bake for about 30 minutes until cake is pulling away from the sides and a toothpick inserted in the middle comes out clean. Allow cake to cool completely in the pan on a wire rack. As the cake cools, make your frosting. In a large bowl, beat the butter and cream cheese with an electric mixer until creamy. Gradually add the confectioners sugar. Add the vanilla and the milk, 1 tablespoon at a time until you’ve reached the desired thickness. Add a little more sugar or milk if necessary to achieve a spreadable frosting. Invert cake and unmold onto a cake stand or a large serving platter. Frost cake immediately before serving and drizzle with chocolate sauce (optional). *Cake remains fresh for up to 4 days stored in the refrigerator. THE chocolate chip cookie. Holiday Confetti Cake Batter Cookies makes about 28-30 cookies 1 box vanilla/white cake mix (like Duncan Hines) 1 teaspoon baking powder 2 large eggs 1/3 cup vegetable/canola oil 1/2 teaspoon vanilla extract 1 cup sprinkles Preheat oven to 350F. Line large baking sheet with parchment paper or silicone baking mat. Set aside. In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the sprinkles – you do not want to dye the cookie dough by overstirring the sprinkles. Drop rounded 1-inch balls of dough onto prepared baking sheet. Make sure the balls of dough are taller than they are wide. See here for more details. Bake for 9 minutes – do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops will settle down so you will not have to press the cookies down yourself. Transfer to a wire rack to cool completely. Store in an airtight container, for up to one week
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