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Chocolate Chip Mexican Wedding Cakes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)47.7515
Energy (kCal)1539.996
Carbohydrates (g)93.3913
Total fats (g)117.6985
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350º F. In a large mixing bowl beat butter and sugar until creamy, beat in vanilla extract. Gradually add flour, nuts, and cinnamon. Stir in 1 1/2 cup of chocolate morsels and stir until dough is well combined. Roll dough into one inch balls and place on ungreased cookie sheets. | 2. Bake for approximately 10 to 12 minutes or until cookies are set and lightly golden brown on bottom. Remove from oven and cool on baking sheets for 2 minutes than place on wire racks to cool completely. | 3. Microwave remaining chocolate chips in small bowl or heavy-duty plastic bag for 30 seconds. Stir chips or knead bag. Microwave at 10- to 15-second intervals, stirring or kneading until smooth. If using a bowl to melt chips, pour chocolate into a plastic bag. Snip a small portion of the bag in the corner; slowly squeeze chocolate to drizzle over cookies. Refrigerate cookies for about 5 minutes or until chocolate is set. Store cookies at room temperature in airtight container. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 cup softened 1368.0 62.856 42.744 115.2
    sugar 1/2 cup powdered sifted 159.9 30.004 5.005 2.496
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    purpose flour 2 cups - - - -
    nut 2/3 cup chopped - - - -
    cinnamon 2 - 2 1/2 teaspoons ground - - - -
    chocolate chip 2 cups divided - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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