Q&A: Chocolate “Gingerbread” House recipes?
Question by : Chocolate “Gingerbread” House recipes?
I want to make a Christmas Gingerbread-type house with my kids this year, but we hate gingerbread and would like to make one with a chocolate based cookie instead. Anyone have any good recipes?
Best answer:
Answer by Moojoo
I like this recipe; it’s for ice cream sandwich cookies:
1/2 C butter, at room temperature
generous 1/2 cup sugar
1 egg, beaten
1 3/4 C all-purpose flour
1/4 C Cocoa powder (the unsweetened kind)
Preheat the oven to 350. Cream the butter and sugar together until light and fluffy, then beat in the egg. Stir in the flour and cocoa powder to make a firm dough.
Roll the dough out to 1/4 in on baking parchment (or a light sprinkling of powdered sugar). Cut out cookies using a 3 in round cookie cutter (you’d cut out your gingerbread house pattern). Bake for about 15 minutes. Leave on the baking sheets to cool.
If you plan to eat the gingerbread house, I would recommend adding about a tablespoon of extra sugar, and maybe underbaking them by a minute or so. They aren’t very sweet, and are fairly hard to stand up to the ice cream.
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This is a recipe I use to make chocolate cutout cookies a lot. It would work well for a gingerbread house.
BROWNIE ROLL OUT COOKIES
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup lightly salted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa
Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.
Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.
Transfer to a wire rack to cool.
Try this one, I’ve tried it myself and love the taste:
Chocolate Mint Candies Cookies
Ingredients
* 3/4 cup butter
* 1 1/2 cups brown sugar
* 2 tablespoons water
* 2 cups semisweet chocolate chips
* 2 eggs
* 2 1/2 cups all-purpose flour
* 1 1/4 teaspoons baking soda
* 1/2 teaspoon salt
* 3 (4.5 ounce) packages chocolate covered thin mints
Directions
1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.
You also try other varieties of cookies through this site: http://www.yeolesweets.com/cookies.html