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Chocolate Cookies with Cocoa Nibs and Lime Recipe | Simply Recipes

Egg Drop Soup

MORE RECIPES 1. Peppermint Classic Chinese egg drop soup with eggs, ginger, green onions, and mushrooms.Bark C hocolate C ookies Homemade chicken stock is the best for this. Also, if you can't locate any of the 2. Awesome Oatmeal mushroom types indicated in the recipe, crimini (aka: baby bellas) will do just fine. C hocolate C hip C ookie Or, you can just leave them out all together. 3. C hocolate Mousse 4. C hocolate C rinkles 5. C hocolate Orange Shortbread C ookies RECENT LY ON SIMPLY RECIPES INGREDIENT S 3 eggs, lightly beaten 4 cups of chicken stock* 1 tablespoon of corn starch 1/2 teaspoon grated ginger 1 tablespoon of soy sauce* 3 green onions, chopped 1/4 teaspoon of white pepper 3/4 cup of straw, enoki, or sliced shitaki mushrooms *If cooking gluten-free, use gluten-free stock and gluten-free soy sauce. MET HOD 1 Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved. 2 Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer. 3 Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately. Yield: Serves 4. Simply Recipes http://www.simplyrecipes.com C hicken Mango Lettuce Wraps Slow C ooker Mexican Pulled Pork Old Bay C hicken Wings C rab Salad and Sourdough Panini Buffalo Wings

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Chocolate Cookies with Cocoa Nibs and Lime

27 | Posted by Garrett McC ord of Vanilla Garlic on May 22, 2009

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Chocolate Cookies with Cocoa Nibs and Lime Recipe | Simply Recipes

I made these cookies on a whim the other night after looking at some very fancy chocolates online made by some hip and trendy chocolatier in Paris. One of them was chocolate and lime and as I saw it I thought, Well that seems intriguing! I do believe Ill head to the store and pick up some limes and try that out as a cookie. And you know what? I bet it would be even better with some cocoa nibs! After a quick stop at the market and a small rendezvous in the kitchen I tasted what had to be one the most flavorful cookies Id ever eaten. I brought them to Elise and her parents and all agreed that this cookie is fantastic. Its floral and dark, with a taste that reminds you of nights on the beach with friends. A perfect cookie for dipping into a chilled glass of lemonade or limeade. For those who arent familiar with cocoa nibs theyre pieces of roasted, crushed up cocoa beans. Theyre fragrant, dark, bitter bordering astringent and have a pure taste of raw chocolate with notes of coffee. Plus, they have a delightful crunch much like a nut. You cannot substitute chocolate chips for cocoa nibs. Do yourself a favor a buy some at the store or online; once you try them youll be in love, using them in everything from cookies to ice cream, to smoothies and granola. CHOCOLA T E COOKIES WIT H COCOA NIBS A ND LIME RECIPE Add to shopping list INGREDIENT S 1 cup of butter 3/4 cup of brown sugar 3/4 cup of white granulated sugar 1 large egg 1 teaspoon of vanilla extract 2 1/2 teaspoons of heavy cream 1 3/4 cups of all-purpose flour 3/4 cup of unsweetened cocoa powder 1/2 teaspoon of baking soda 1/2 teaspoon of baking powder 1 teaspoon of kosher salt 3/4 cup of cocoa nibs Zest of one large lime MET HOD 1 Preheat the oven to 350F. Beat the butter and sugars together for about two minutes at medium speed or until well incorporated and light in color. Add the egg, cream, and vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through. 2 Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated (do not overmix). Fold in the cocoa nibs and lime zest. 3 Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper. Bake for 12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Perfect for dipping in homemade limeade or lemonade. Yield: Makes approximately 4 dozen cookies. Print Share on Facebook

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Chocolate Cookies with Cocoa Nibs and Lime Recipe | Simply Recipes

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1. Peppermint Bark C hocolate C ookies

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