Chewy Chocolate Cookie Cranberry Stack Recipe

Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.
  2. Sift together flour, baking soda, baking powder, salt, and cocoa powder, then set aside.
  3. In the bowl of a stand-up mixer, using the paddle attachment, cream together the shortening and the sugars.
  4. Add the heavy cream and vanilla extract.
  5. Add eggs, one at a time, creaming well after each addition.
  6. Scrape down sides of bowl.
  7. Gradually add sifted dry ingredients to mixture, blending well.
  8. Remove bowl from mixer and fold remaining ingredients into dough.
  9. Place marble-size portions of dough on a cookie sheet lined with parchment paper or with a silpat (see tips).
  10. Be careful not to place portions too close together, as these cookies will spread out into a flat circle (see tips).
  11. Bake in a preheated oven for 8-10 minutes, until they appear flat and crisp.
  12. Allow to cool slightly on cookie sheet, then carefully transfer cookies to a cooling rack.
  13. Yield: approximately 60 (3-inch) round cookies.
  14. Tips:
  15. 1. To crush corn flakes, simply place them in a Ziploc bag and, using a rolling pin, finely crush them. Measure them after they have been crushed.
  16. 2. Silpats are cookie sheet liners that can be reused over and over again. They can be found at specialty kitchen supply shops or at restaurant supply stores.
  17. 3. Also available at specialty shops or restaurant supply stores are portion scoops (which look like ice-cream scoops). These are great for scooping cookie dough. For these cookies, use a #100-size portion scoop.
  18. 4. If using a cookie sheet measuring, 12 x 17-inches, space portions of dough 3 across by 4 down.
  19. 5. Do not make these cookies if there is high humidity in the air.
  20. Cranberry Caramel Sauce
  21. 1/2 cup water
  22. 3/4 cup cranberry juice concentrate
  23. 1/4 cup heavy cream
  24. 2 cups granulated sugar
  25. In a small saucepan, bring the water, cranberry juice, and cream to a boil and keep the mixture warm.
  26. In a dry, medium-size, heavy saucepan, cook the sugar over moderate heat until it is a deep amber color.
  27. Remove from heat immediately (see tips).
  28. Very carefully and slowly, whisk the warm cranberry mixture into the melted sugar (see tips). Serve either slightly warm or cold.
  29. Yield: approximately 2 cups of sauce.
  30. Tips:
  31. 1. When sugar has completely melted, it quickly turns from a light amber color to a dark brown. The darker the caramel, the more bitter the taste. Be careful to remove from the heat at the point that it reaches a deep amber color, adding the warm cranberry mixture immediately.
  32. 2. Sugar melts to form caramel at 320 degrees F, so be extremely careful throughout this process not to splash it onto your skin. It is a good idea to have a bowl of ice nearby just in case it does get on your skin.
  33. 3. When adding the cranberry mixture to the caramel, be extremely careful. Add it slowly, while whisking. The cranberry mixture tends to bubble up immediately once it hits the hot caramel.
  34. Cranberry Compote
  35. 1 cup sun-dried cranberries
  36. 1/2 cup light brown sugar
  37. 2/3 cup water
  38. 2 tablespoons brandy, good tasting quality
  39. 1/4 teaspoon ground ginger
  40. 2 tablespoons unsalted butter
  41. 1 teaspoon pure vanilla extract
  42. 2 tablespoons heavy cream
  43. In a medium-size saucepan, place cranberries, sugar, and water. Bring to a boil, then reduce heat to a simmer. Continue to cook until cranberries are soft and there is very little liquid remaining.
  44. Remove from heat.
  45. Stir in remaining ingredients, blending well.
  46. To serve: Bring compote up to a warm temperature before serving. Place three scoops of your favorite ice cream in the center of a plate. Stack three cookies and top with compote. Garnish with compote and caramel sauce.

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