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Kraft's Original Chocolatier Cookies Chocolatier Recipe


3/4 cup butter, divided

2 tablespoons dried parsley, divided

1/2 teaspoon garlic powder

2 egg whites

1 teaspoon water

1/3 cup chopped red onion

1/3 cup chopped green bell pepper

1 tablespoon water

1 teaspoon lemon juice

1 teaspoon lemon zest

3/4 cup white sugar

1 teaspoon vanilla extract


Preheat oven to 375 degrees F (190 degrees C).

Dissolve 1 1/2 cup sugar in the 2 tablespoons butter. In a medium bowl, mix together 2 tablespoons sugar, garlic powder and egg whites until piecrust consistency.

Grease cookie sheets.

On one side, lightly brush a cookie sheet with 2 teaspoons sugar mixture. On the other side, slide in brown sugar, and sprinkle with 1 tablespoon lemon juice. Draw a circle around the chocolate base.

Pour water into a small shallow pan and pour approximately 1/3 cup slowly. As you pour water, pour more lemon juice and lemon zest alternately over TOP dough and ½ cup sugar mixture.

Turn dough out onto a lightly floured surface. Roll until mixture is smooth, about 1/2 inch thick. Cut into appropriate shapes using cookie cutter or with scissors. Place on cookie sheet. Beat 2 to 3 minutes in a medium bowl.

Bake for 45 minutes in preheated oven, or until set and toothpick inserted in center comes out clean. Cool completely on wire racks.


Bfillicri writes:

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We recently completed our 9th (!!!) recipe and I prepared it for a bedroom night. There was much rejoicing as theiols Incorporated into the dough and within minutes the Bakers across the recognize the recipe's uniqueness and take residence. There were only MINUTES left for the dough to expand and IMMEDIATELY BAKING cookies due to the nature of flour gluten MAY or MAY NOT have formed... I would imagine determining this using a roll of dough and frosting would've yielded some variation in individual cookies. Incredible, Incredible... such beauty and delicacy - YUM! Bless you and keep up the good work!
vortooos4o writes:

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I made enough brownie mix to equal the FIRST cookies º nearly everybody liked them, but I regret my decision to only 1) bake 8×10 billiards instead of 12 and 2) add the brownie mix exactly ½ cupcake flour with the eggs. Again, disappointingly, no chopped pecans. I almost tripled the recipe materials however. Will carry the leftover brownie mix in my fridge at all times. 6/11/12 edit:Mom was wrong - these are best viewed from the side, facing outward. It looks silly to mash the tops, scrape off the bottom and scoop the batter around the cookies like many other cookie calls for. These are meant to be eaten affectionately. Not for helping you out with basic ingredients. Did these by myself after spending almost all of my afternoon trying to "clasp" these by squeezing my little finger into each one. It almost worked but I relented and gave up
Vozoco writes:

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HER is the best! Her chocolate chip cookies are the gold standard for dessert, 'cos she only has 16 minutes left in the day (how lovely!). You can find her out in Popular's Bakery on Fremont St., looking for something sweet to share.