Decadent Chocolate Coins

Decadent Chocolate Coins might be just the hor d'oeuvre you are searching for. This recipe serves 36. One serving contains 70 calories, 1g of protein, and 4g of fat. For 9 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 26 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes roughly 1 hour. A mixture of orange zest, eggs, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Serious Eats. Overall, this recipe earns an improvable spoonacular score of 7%. If you like this recipe, you might also like recipes such as Chocolate, Walnut, and Cranberry Coins, Chocolate-Earl Grey Shortbread Coins, and Chocolate-Espresso Pots de Crème with Benne Seed Coins.

Servings: 36

 

Ingredients:

2 tablespoons Dutch-processed cocoa powder

2 large eggs

1 cup all-purpose flour

1/2 cup plus 2 tablespoons packed light brown sugar

2 teaspoons grated orange zest

1 cup semisweet chocolate chips

1/2 teaspoon table salt

4 tablespoons (1/2 stick) unsalted butter, at room temperature

Equipment:

microwave

bowl

whisk

hand mixer

blender

plastic wrap

baking paper

rolling pin

baking sheet

oven

cookie cutter

cutting board

wire rack

Cooking instruction summary:

Procedures 1 Put the chocolate chips and the butter into a microwave-safe bowl, and heat on high power for 1 minute. Stir them together, and then heat for 1 additional minute. You may need to heat the mixture for an additional minute or more, but be sure to stir the mixture thoroughly between heatings and do not overheat it. Let the chocolate cool for 5 minutes. 2 In a medium bowl, whisk together the flour, brown sugar, cocoa powder, and salt. 3 In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs and orange zest and mix on low speed for 1 minute. With the mixer running on low speed, pour in the melted chocolate and mix for 1 minute, scraping down the sides of the bowl as needed. Add the flour mixture and mix on low speed for 10 seconds. 4 Turn the dough out onto a lightly floured work surface and knead it for about 30 seconds, until all of the flour has been incorporated and the dough comes together. Divide the dough in half; cover one half with plastic wrap and set it aside. 5 Place a sheet of parchment paper on a work surface, and put the other half of the dough on the parchment. Flatten the dough slightly with your hand and then top it with a second sheet of parchment. With a rolling pin, roll the dough out between the sheets of parchment to about 1/8-inch thickness. You can use a light dusting of flour if the dough is sticky. Unwrap the other half of the dough and roll it out as you did the first half. Transfer the dough, still sandwiched between the parchment, to a baking sheet and chill it in the refrigerator for about 30 minutes. 6 Preheat the oven to 350°F. 7 Remove the dough from the refrigerator, peel off both sheets of parchment, and put the dough on a cutting board. Using a cookie cutter (you can use whatever shape you desire, but make it about 2 1/2 inches in diameter), cut cookies out of the dough, rerolling the scraps once. Put the cookies on a parchment paper–lined baking sheet, spacing them 1 inch apart. 8 Bake the cookies for 10 to 12 minutes. The cookies are done when they begin to feel slightly firm and you can smell the chocolate. Be careful not to overbake them. Transfer the cookies to a wire rack and let them cool.

 

Step by step:


1. Put the chocolate chips and the butter into a microwave-safe bowl, and heat on high power for 1 minute. Stir them together, and then heat for 1 additional minute. You may need to heat the mixture for an additional minute or more, but be sure to stir the mixture thoroughly between heatings and do not overheat it.

2. Let the chocolate cool for 5 minutes.

3. In a medium bowl, whisk together the flour, brown sugar, cocoa powder, and salt.

4. In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs and orange zest and mix on low speed for 1 minute. With the mixer running on low speed, pour in the melted chocolate and mix for 1 minute, scraping down the sides of the bowl as needed.

5. Add the flour mixture and mix on low speed for 10 seconds.

6. Turn the dough out onto a lightly floured work surface and knead it for about 30 seconds, until all of the flour has been incorporated and the dough comes together. Divide the dough in half; cover one half with plastic wrap and set it aside.

7. Place a sheet of parchment paper on a work surface, and put the other half of the dough on the parchment. Flatten the dough slightly with your hand and then top it with a second sheet of parchment. With a rolling pin, roll the dough out between the sheets of parchment to about 1/8-inch thickness. You can use a light dusting of flour if the dough is sticky. Unwrap the other half of the dough and roll it out as you did the first half.

8. Transfer the dough, still sandwiched between the parchment, to a baking sheet and chill it in the refrigerator for about 30 minutes.

9. Preheat the oven to 350°F.

10. Remove the dough from the refrigerator, peel off both sheets of parchment, and put the dough on a cutting board. Using a cookie cutter (you can use whatever shape you desire, but make it about 2 1/2 inches in diameter), cut cookies out of the dough, rerolling the scraps once.

11. Put the cookies on a parchment paper–lined baking sheet, spacing them 1 inch apart.

12. Bake the cookies for 10 to 12 minutes. The cookies are done when they begin to feel slightly firm and you can smell the chocolate. Be careful not to overbake them.

13. Transfer the cookies to a wire rack and let them cool.


Nutrition Information:

Quickview
69k Calories
1g Protein
3g Total Fat
8g Carbs
0% Health Score
Limit These
Calories
69k
3%

Fat
3g
5%

  Saturated Fat
2g
13%

Carbohydrates
8g
3%

  Sugar
4g
5%

Cholesterol
13mg
5%

Sodium
37mg
2%

Caffeine
4mg
2%

Get Enough Of These
Protein
1g
2%

Manganese
0.1mg
5%

Copper
0.08mg
4%

Selenium
2µg
4%

Iron
0.59mg
3%

Magnesium
11mg
3%

Phosphorus
24mg
2%

Fiber
0.6g
2%

Vitamin B1
0.03mg
2%

Vitamin B2
0.03mg
2%

Folate
7µg
2%

Zinc
0.21mg
1%

Vitamin B3
0.26mg
1%

Potassium
44mg
1%

Vitamin A
56IU
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

How to Make The Ultimate Slow Cooker Potato Soup
Mexican Dogs
German Chocolate Cake Roll
Sesame Almond Slaw
Dutch Oven Paella
Jumbo Molasses Chocolate Chip Cookies
Ina Garten Lasagna
Flourless Smoked Sea Salt and Dark Chocolate Chip Cookies
Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco
Whole Wheat Banana Nut Bread
Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Slow Cooker Northern White Bean Bacon Chowder

Allrecipes

Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms

Two Peas and Their Pod

Baked Mini Frittata with Sautéed Spinach, Tomatoes, and Onion with Extra Sharp White Cheddar

For the Love of Cooking

Pizza Pockets

Foodnetwork

Corn and Zucchini Galette with Whipped Feta

Life as a Strawberry