THE EDMONSON VOICE
  • Home
  • News
  • Community
    • VOICE Calendar >
      • About VOICE Calendar
    • County Schools Calendar
  • Obits
  • Sports
    • WildcatsLive/Schedules
  • Weather
  • Features
    • Recipe Of The Week
    • Opinion
    • Podcasts
    • Ask Mongoose
    • Arts/Entertainment
    • Legal/Professional Policy
    • Our Staff
    • Contest Rules
    • Our Sponsors
  • FAQs

Cookie Shooters

10/8/2020

0 Comments

 
Picture
Photo: Goodhousekeeping.com, (CON POULOS).
​Ingredients
  • 3 c. all-purpose flour
  • cornstarch
  • 1 1/2 tsp. baking powder
  • 1 1/4 tsp. baking soda
  • 1 1/4 tsp. salt
  • 1 1/4 c. unsalted butter
  • 1 1/2 c. packed brown sugar
  • 3/4 c. granulated sugar
  • 2 large eggs
  • 1 tbsp. vanilla extract
  • 12 oz. mini semisweet chocolate chips
  • 2 oz. chocolate chips or chunks

​Directions
  1. In large bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
  2. With mixer on medium-high speed, beat butter and sugars until creamy and fluffy, about 5 minutes. Add eggs one at a time, beating well in between additions. Beat in vanilla. Add flour mixture. Beat on low until just combined. Add chips and beat until evenly distributed. Transfer dough to gallon-size resealable plastic bag; refrigerate until firm.
  3. Preheat oven to 350 degrees F. Break off golf-ball-size piece of dough; roll into ball (should be about 1 1/2 inches wide) and place in one cup of nonstick popover pan. Repeat for remaining 5 cups. Using rounded end of wooden spoon and fingertips, press dough in the center, then up side of cup to form very thin, even layer of dough. Patch up any tears with bits of extra dough. Repeat with remaining dough balls.
  4. Bake 8 minutes. Using same wooden spoon end, gently press dough down and against sides of pan to deflate. Bake another 2 minutes. Repeat pressing to deflate. Bake another 2 minutes or until edges are golden brown and crisp. Transfer to wire rack. Press to deflate once more.
  5. Using small icing knife, gently loosen sides of cookies from pan. Cool 10 minutes. Loosen sides of cookies again. Place wire rack on top of pan. Holding rack against pan, invert cups onto rack. Cool completely. Repeat process once more with remaining dough and cooled popover pan (you will have dough left over, which you can refrigerate up to 3 days or freeze up to 1 month for another use).
  6. With small pastry brush, paint insides of cookies with thick layer of melted chocolate. Let stand until chocolate is set, about 1 hour. Serve filled with milk, whipped cream, pudding, etc. Once filled, serve cookies within 5 minutes. Store unfilled cookies in airtight container at room temperature up to 3 days.
This recipe first appeared on GoodHousekeeping.com.
Picture
0 Comments



Leave a Reply.

    Picture
    Owners Jeff and Cindy Rich

    TEMPORARY HOURS FOR COVID-19: Mon-Sat
    7am-6pm
    ​Sundays:
    10am-6pm

    Sign in each visit and get $5 off your purchase of $50 or more after 5 visits! Be sure and also take advantage of our text alerts!
    Picture
    Picture
CLICK HERE FOR MORE INFO
HOME
NEWS 
COMMUNITY


OBITS
FEATURES
WEATHER
​​
WILDCATS LIVE
​
SPORTS
CONTACT
copyright 2014-2021 The Edmonson Voice.  
Call or text:  270-597-6550 ​editor@edmonsonvoice.com 
PO BOX 94
BROWNSVILLE, KY 42210
CLICK HERE FOR DEADLINE INFO
  • Home
  • News
  • Community
    • VOICE Calendar >
      • About VOICE Calendar
    • County Schools Calendar
  • Obits
  • Sports
    • WildcatsLive/Schedules
  • Weather
  • Features
    • Recipe Of The Week
    • Opinion
    • Podcasts
    • Ask Mongoose
    • Arts/Entertainment
    • Legal/Professional Policy
    • Our Staff
    • Contest Rules
    • Our Sponsors
  • FAQs