Description
Chocolate chip cookies baked in a donut mold, glazed with melted chocolate, and coated with finely chopped nuts.
Ingredients
- 2-¼ cups All-purpose Flour
- ¼ cups Cornstarch
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- ¼ teaspoons Baking Powder
- 6 Tablespoons Butter, Melted
- 6 Tablespoons Shortening
- ½ cups Granulated Sugar
- ½ cups Lightly Packed Brown Sugar
- 1 whole Egg
- 2 teaspoons Vanilla Extract
- 2-¼ cups Mini Semi-sweet Chocolate Chips, Divided
- 2 teaspoons Coconut Oil Or Butter
- 1-½ cup Finely Chopped Walnuts
Preparation
Preheat oven to 375 F. Spray two 6-cavity standard size donut molds with cooking spray. Set aside.
Combine flour, cornstarch, salt, baking soda, and baking powder in a small bowl. Set aside.
In a mixing bowl, add butter, shortening, granulated sugar, and brown sugar. Beat on medium high until creamy, about 1 minute. Add egg and vanilla extract. Continue beating until fluffy and smooth, about 1 more minute. Add the flour mixture and mix by hand until most of the flour is blended. Add 1 cup of the chocolate chips. Blend to distribute and until all of the flour is incorporated. Fill donut molds with batter, pressing batter gently into the cavities.
Bake on the next to lowest rack in the oven for 7 to 8 minutes or until the edges are lightly browned. Remove from oven. Allow to cool 5 minutes. Loosen cookies from mold by running a butter knife around the rim of each cavity. Remove and place cookies on a cooling rack.
Meanwhile, place the remaining 1 1/4 cups of chocolate chips and coconut oil in a microwaveable bowl. Microwave for 20 seconds. Stir. Repeat until chocolate is smooth. Use a butter knife to spread chocolate glaze on the rounded side of a cooled cookie. Place cookie, rounded side up on a baking sheet lined with wax paper or parchment paper. Sprinkle on nuts using a butter knife or a small spoon to press nuts onto the cookie. Repeat until all cookies are coated. Chill for about 20 minutes to set the chocolate.
