Chocolatey Perfect Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE CHIP COOKIES



Chocolate Chip Cookies image

This is such an easy chocolate chip cookie. No special equipment, no creaming -- a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 30 cookies

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt

Steps:

  • Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
  • Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
  • Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
  • Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
  • Store cookies in a tightly sealed container for up to 5 days.
  • For a Rocky Road Bar:
  • Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

PERFECT THICK CHOCOLATE CHIP COOKIES



Perfect Thick Chocolate Chip Cookies image

I have trouble with flat cookies ( I blame the high altitude in Colorado), but I successfully achieved a thick cookie with this recipe.

Provided by Kathy

Categories     Drop Cookies

Time 55m

Yield 42 Big Cookies, 42 serving(s)

Number Of Ingredients 9

4 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 lb unsalted butter, cut into 1 ounce pieces
2 cups dark brown sugar
2 large eggs
2 tablespoons dark rum (don't leave this out!)
1 teaspoon vanilla extract
24 ounces semi-sweet chocolate chips

Steps:

  • Heat oven to 300.
  • In a sifter combine flour, baking soda, and salt. Sift onto wax paper. Set aside.
  • Beat butter and brown sugar 4 minutes on medium speed until soft. Scrape bowl.
  • Add eggs, rum, and vanilla. Beat 1 minute on medium speed. Scrape bowl.
  • On low speed, gradually add flour mixture (should take about a minute).
  • Add chocolate chips and mix 30 seconds on low. Use a spatula to finish mixing dough if needed.
  • Spoon 2 heaping tablespoons of dough per cookie onto an ungreased cookie sheet.
  • Bake 28-30 minutes, rotating cookie sheet once during baking. I bake my cookies about 25-26 minutes so they are a bit more soft/chewy.

THE PERFECT CHOCOLATE CHIP COOKIE



The Perfect Chocolate Chip Cookie image

These are the prefect chocolate chip cookies! Made with vegetable oil instead of butter and they contain both almond and vanilla extracts!

Provided by Emily

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 10

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup vegetable oil
1 cup packed brown sugar
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking soda and salt; set aside.
  • In a large bowl, cream together the vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Blend in the dry ingredients, then fold in the chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 219.2 calories, Carbohydrate 27.6 g, Cholesterol 15.5 mg, Fat 11.7 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 2.8 g, Sodium 110.3 mg, Sugar 17 g

ULTIMATE CHOCOLATE CHIP COOKIES



Ultimate Chocolate Chip Cookies image

We named this recipe "Ultimate Chocolate Chip Cookies," because it's got everything a cookie connoisseur could possibly ask for. With a texture that is slightly crispy on the outside and chewy on the inside, it's a favorite chocolate chip cookie recipe that's been top-rated by hundreds of satisfied home cooks.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 48

Number Of Ingredients 10

2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 cups semisweet chocolate chips
1 cup coarsely chopped nuts, if desired

Steps:

  • Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
  • In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
  • Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
  • Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
  • Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g

HOW TO MAKE PERFECT CHOCOLATE CHIP COOKIES RECIPE BY TASTY



How To Make Perfect Chocolate Chip Cookies Recipe by Tasty image

Here's what you need: bread flour, all-purpose flour, kosher salt, baking soda, unsalted butter, water, dark brown sugar, white sugar, vanilla extract, espresso powder, large egg, large egg yolk, semi-sweet chocolate chips, dark chocolate

Provided by Scott Loitsch

Categories     Desserts

Time 56m

Yield 18 cookies

Number Of Ingredients 14

1 cup bread flour
¾ cup all-purpose flour
2 teaspoons kosher salt, or 1½ teaspoons table salt
1 teaspoon baking soda
1 cup unsalted butter, 2 sticks
2 tablespoons water, room temperature
1 cup dark brown sugar
½ cup white sugar
2 teaspoons vanilla extract
1 teaspoon espresso powder
1 large egg
1 large egg yolk
½ cup semi-sweet chocolate chips
5 oz dark chocolate, chopped

Steps:

  • In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
  • In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be!
  • Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.
  • Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid.
  • Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you're adding it to the dough later on, so make sure to remove after 15 minutes.
  • In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
  • Add the egg and yolk and beat until incorporated.
  • Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It's okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.
  • Using a wooden spoon, fold the chocolate chips and chunks into the dough
  • Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
  • For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
  • Preheat the oven to 350˚F (180˚C).
  • Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.
  • Bake in a preheated oven for 12-14 minutes.
  • Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
  • Enjoy!

Nutrition Facts : Calories 260 calories, Carbohydrate 28 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, Sugar 16 grams

BEST CHOCOLATE CHIP COOKIES



Best Chocolate Chip Cookies image

Crisp edges, chewy middles.

Provided by Dora

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
  • Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g

PERFECT CHOCOLATE CHIP COOKIES



Perfect Chocolate Chip Cookies image

What makes these cookies truly "perfect" isn't anything radical; it's simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don't think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you'll get a nice plump, domed cookie instead of a sad flat one. Don't go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don't have Maldon salt, another flaky salt or even kosher salt will do.

Provided by Charlotte Druckman

Categories     snack, cookies and bars, dessert

Time 12h30m

Yield 14 cookies

Number Of Ingredients 9

1/2 cup plus 2 tablespoons/140 grams unsalted butter (1 1/4 sticks), softened
Scant 3/4 cup/140 grams dark brown sugar
2/3 cup/110 grams superfine sugar
1 large egg
1 3/4 cups plus 2 tablespoons/250 grams all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon Maldon sea salt (or kosher salt)
6 ounces/170 grams dark (bittersweet) chocolate, chopped into large chunks

Steps:

  • Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
  • Add the egg and beat over medium speed until evenly combined.
  • In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
  • Add the chopped chocolate and fold into the dough until evenly distributed.
  • Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
  • The next day, heat the oven to 350 degrees.
  • Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
  • Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)

EASY CHOCOLATELY HOLIDAY COOKIES



Easy Chocolately Holiday Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 3 dozen

Number Of Ingredients 3

1 package premade chocolate chip cookie dough
1 bag mini peanut butter cups or chocolate kisses (recommended: Hershey's)
1 miniature muffin tin

Steps:

  • Preheat oven to 375 degrees. Lightly grease miniature muffin tin. Press 1 tablespoon dough into each cup and top with miniature peanut butter cups or chocolate star kisses. Bake for 15 to 20 minutes or golden brown.

ACTUALLY PERFECT CHOCOLATE CHIP COOKIES



Actually Perfect Chocolate Chip Cookies image

This is the best chocolate chip cookie recipe! Soft baked, very chocolatey and impossible to ruin. All chocolate chip cookies should be this good!

Provided by Lauren Brennan

Categories     Dessert

Time 39m

Number Of Ingredients 11

3/4 cup butter (melted)
1 cup brown sugar (packed)
1/2 cup granulated sugar
1 large egg
1 egg yolk
2 teaspoons vanilla
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semi sweet chocolate chips
1 cup milk chocolate chips

Steps:

  • Stir melted butter, brown sugar and granulated sugar until well combined.
  • Add in egg, egg yolk and vanilla. Mix until lighter in color.
  • Add in the flour, baking soda and salt. Scrape the sides of the bowl and the bottom really well to ensure a smooth, well stirred batter.
  • Hand stir the chocolate chips into the batter and let it sit 20 minutes to let the flour soak into the rest of the batter. (If your oven tends to run hot (aka flattens cookies) refrigerate the dough for 20 minutes).
  • Preheat oven to 325. Line two baking sheets with parchment paper and scoop cookie dough onto prepared pans, using a two tablespoon cookie scoop.
  • Bake 8-9 minutes, rotating sheets half way through baking. When you pull your cookies out of the oven, they will looked cooked around the edges and undercooked in the center.
  • Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart. Place onto cooling racks and cool to room temperature before storing in air tight containers.

Nutrition Facts : Calories 149 kcal, Carbohydrate 20 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 88 mg, Sugar 13 g, ServingSize 1 serving

FUDGY CHOCOLATE BROWNIE COOKIES



Fudgy Chocolate Brownie Cookies image

Best Fudgy Chocolate Brownie Cookies are a one bowl wonder ready in minutes, and named better than a brownie cookie! They disappear in seconds!AN ORIGINAL RECIPE BY KARINA CARREL, CAFE DELITES

Provided by Karina

Categories     Desserts

Time 22m

Number Of Ingredients 10

1/2 cup unsweetened cocoa powder
1 cup white granulated sugar
1/2 cup melted butter
3 tablespoons vegetable oil
1 egg
2 teaspoons pure vanilla extract
1 1/3 cups all purpose flour (or plain flour)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup semi sweet chocolate chips, ((add more if desired))

Steps:

  • Preheat oven to 350°F (175°C). Line 2 cookie sheets or baking trays with parchment paper (baking paper).
  • In a medium-sized bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Beat in egg and vanilla until fully incorporated.
  • Add the flour, baking powder, and salt; stir the dry ingredients first before mixing them through the wet ingredients until a dough forms (do not over beat). Fold in the chocolate chips.
  • Scoop out 1-2 tablespoonful of dough with a cookie scoop (or small ice cream scoop), and place onto prepared baking sheets. Press them down as thick or thin as you want your cookies to come out.
  • Bake in hot preheated oven for 10-12 minutes. The cookies will come out soft from the oven but will harden up as they cool. (Be careful not to over bake as they will dry out.)
  • Allow to cool on the cookie sheet for 10 minutes before transferring to wire racks to cool.

Nutrition Facts : Calories 173 kcal, Carbohydrate 19 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

DOUBLE CHOCOLATE RYE COOKIES



Double Chocolate Rye Cookies image

This is the perfect cookie. It's extremely chocolatey and rich-full of both dark chocolate chunks and bits of unsweetened chocolate.

Provided by Joanne Chang

Categories     Chocolate     Cookies     Dessert     Bake     Rye     Walnut

Number Of Ingredients 10

¾ cup (90 grams) walnut halves
9 ounces (255 gram) bittersweet chocolate
6 ounces (170 grams) unsweetened chocolate
½ cup or 1 stick (115 grams) unsalted butter
½ teaspoon pure vanilla extract
1 ½ cups (300 grams) sugar
4 large eggs (about 200 grams), at room temperature
½ cup (60 grams) rye flour
½ teaspoon baking powder
½ teaspoon kosher salt

Steps:

  • Preheat the oven to 350°F and position a rack in the center of the oven. Place the walnuts on a baking sheet and toast for 8 to 10 minutes, until they start to smell fragrant and are lightly golden brown when you break one in half. Remove them from the oven and let cool. Roughly chop them and set aside.
  • Chop 5 ounces of the bittersweet chocolate and 4 ounces of the unsweetened chocolate into large chunks and place them with the butter in a metal or heatproof glass bowl. Set the bowl over a pot of simmering water and heat, stirring occasionally, until completely smooth. Remove from the heat, whisk in the vanilla, and let cool for about 20 minutes so it's not piping hot.
  • In a stand mixer fitted with a whisk attachment, whisk together the sugar and eggs for about 5 minutes on medium-high speed, until light and thick and pale yellow. With the mixer on low, slowly add the chocolate-butter mixture and whisk for about 15 seconds. It will not be completely mixed at this point but that's okay, because you will finish combining all the ingredients by hand.
  • Chop the remaining 4 ounces bittersweet chocolate into 1-inch chunks and shave the remaining 2 ounces unsweetened chocolate into fine shavings. In a medium bowl, stir together the rye flour, the chopped bittersweet chocolate, shaved unsweetened chocolate, baking powder, salt, and toasted walnuts. Remove the bowl from the mixer, add the rye flour mixture, and fold it in by hand until the dough is completely homogeneous.
  • For best results, scrape the dough into an airtight container and let it rest in the refrigerator for at least 3 to 4 hours or up to overnight before baking. (The unbaked dough can be stored in the refrigerator for up to 1 week.)
  • Preheat the oven to 350°F and position a rack in the center of the oven. Line a baking sheet with parchment paper.
  • Drop the dough in ¼-cup scoops onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, rotating the baking sheet midway through the baking time, until the cookies are just starting to crack on the edges and the centers are soft but not liquidy when you press them.
  • Remove the cookies from the oven and let them cool on the baking sheet on a wire rack for 5 to 10 minutes, then transfer them to the rack and let cool completely.
  • The cookies can be stored in an airtight container at room temperature for up to 3 days.

More about "chocolatey perfect cookies recipes"

PERFECT CHOCOLATE CHIP COOKIES - THE BAKING CHOCOLATESS
perfect-chocolate-chip-cookies-the-baking-chocolatess image
2015-06-10 BEST chocolate chip cookie recipe I've ever made, and believe me, I've experimented with everything from cookbook recipes to the back of the …
From thebakingchocolatess.com
4.3/5
Servings 18
Cuisine American
Category Dessert
  • Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
  • In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.


HOW TO MAKE PERFECT CHOCOLATE CHIP COOKIES TAILORED TO …
how-to-make-perfect-chocolate-chip-cookies-tailored-to image
2019-11-16 Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, …
From tasteofhome.com
Author Lisa Kaminski
Estimated Reading Time 8 mins


HERSHEY'S PERFECT SPECIAL DARK CHOCOLATE CHIP COOKIES
2021-12-15 1. Heat oven to 375°F. 2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; …
From hersheyland.com
Servings 60
Total Time 1 hr 30 mins
Category Tags
  • Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
  • Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.


HOW TO COOK PERFECT CHOCOLATE CHIP COOKIES | AMERICAN FOOD ...
2012-04-25 My school friend Alex's authentically American mother Charlotte makes fabulous chocolate chip cookies to a recipe whose origins are lost in the mists of time. This uses equal amounts of vegetable
From theguardian.com
Author Felicity Cloake
Estimated Reading Time 5 mins


HOW TO MAKE THE PERFECT GLUTEN-FREE CHOCOLATE CHIP COOKIES ...
2021-09-15 Meanwhile, sift or whisk the flours, salt and bicarbonate of soda, and toast the nuts, if using, in a dry pan, then cool and roughly chop. Stir …
From theguardian.com
Author Felicity Cloake


THE BEST SOFT CHOCOLATE CHIP COOKIES - SALLY'S BAKING ...
2012-08-06 Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. Add into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat the chocolate chips.
From sallysbakingaddiction.com
4.8/5 (257)
Category Dessert


CHOCOLATEY CRUMBL ROCKY ROAD COOKIES - LIFESTYLE OF A FOODIE
2022-01-24 Make the cookies. Start by preheating the oven to 350F then line a baking sheet with parchment paper then set aisde. Cream the butter, brown sugar, and granulated sugar together until creamy. Mix in the egg, and vanilla extract until combined, then add in the flour, baking soda, cocoa powder, and salt and mix just until combined.
From lifestyleofafoodie.com
Cuisine American
Total Time 32 mins
Category Dessert
Calories 413 per serving


ALISON ROMAN'S TINY, SALTY, CHOCOLATEY COOKIES RECIPE ...
2019-12-22 Tiny, Salty, Chocolatey Cookies . makes 24 cookies . 6 tablespoons (3⁄4 stick) unsalted butter . 21⁄2 cups confectioners’ sugar 3⁄4 cup unsweetened cocoa powder (see Note) 1 teaspoon kosher salt 2 large egg whites 1 large egg 8 ounces bittersweet chocolate (at least 67% cacao), chopped
From stephaniedickison.com
Estimated Reading Time 3 mins


CHICKPEA CHOCOLATE COOKIES: MOIST, CHOCOLATEY & DELICIOUS ...
2018-10-30 This Vegan Chickpea Chocolate Cookies recipe is so delicious! The cookies are moist and oh so chocolatey. They’re perfect for non-vegan potlucks. They’re also great if you’re suffering from an intense chocolate craving because you can have them ready to eat fresh from the oven in about 20 minutes. There’s no flour in this recipe.
From lottaveg.com
3.6/5 (5)
Category Dessert
Servings 20
Calories 110 per serving


SUPER CHOCOLATEY CHOCOLATE CHIP COOKIES | ANDREA DEKKER
2018-03-20 Recipe for Super Chocolatey Chocolate Chip Cookies. makes 4 dozen cookies {print recipe} INGREDIENTS: 2 sticks butter, softened ( 1 cup) 1/2 c. granulated sugar; 1.5 c. brown sugar; 2 eggs; 1 T. vanilla extract; 2.5 c. all-purpose flour (she suggests 12 oz. which is usually 2.5 c. for me)
From andreadekker.com
Reviews 12
Estimated Reading Time 4 mins


CHOCOLATEY PERFECT COOKIES RECIPES
1 cup coarsely chopped nuts, if desired. Steps: Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside. In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or …
From tfrecipes.com


EASY CHOCOLATE COVERED OREOS RECIPE | THE RECIPE CRITIC
1 day ago First, in a small microwave-safe bowl, add the chocolate chips. Microwave 30 seconds at a time stirring until smooth. Dip and Chill: Next, dip each Oreo into the chocolate. Then, remove with a fork and place on a parchment-lined baking sheet. Place in the fridge for 10 minutes to set.
From therecipecritic.com


HOW TO MAKE THE PERFECT CHOCOLATE CHIP COOKIE, ACCORDING ...
2022-01-03 Preparation. In a medium bowl, whisk together the flours, salt, baking powder and baking soda. Set aside. In the bowl of an electric mixer …
From cbc.ca


CHOCOLATE CHIP COOKIE RECIPES | BBC GOOD FOOD
Bake a batch of these easy cookies with just five ingredients – or fewer. A perfect partner to a cup of tea, you can whip them up in no time. 32 mins; Easy; Double chocolate shortbreads . A star rating of 4.3 out of 5. 100 ratings. You're only five ingredients away from a double chocolate melt-in-your-mouth delight. 22 mins; Easy; Triple chocolate cookies. A star rating of 4.3 out of 5. 87 ...
From bbcgoodfood.com


THESE CHOCOLATEY ESPRESSO COOKIES ARE THE SWEETEST WAY …
2022-02-01 Directions. Adjust racks to center and lower-third position and preheat oven to 350°. Line 2 large baking sheets with parchment. In a small …
From msn.com


PERFECT CHOCOLATE CHIP COOKIES RECIPE: CRUNCHY OUTSIDE ...
Chocolate Chip Cookies are by far the best kind. Chocolate Chip Cookies Recipe belowNEW White Chocolate Chip COOKIES: https://youtu.be/sHVoRRrv3mg ORDER My N...
From youtube.com


HOW TO MAKE PERFECT CHOCOLATE CHIP COOKIES - YOUTUBE
https://www.buzzfeed.com/marietelling/brown-butter-chocolate-chip-cookiesShop the Tasty kitchenware collection here: http://bit.ly/2IooLS4Check us out on Fac...
From youtube.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #hand-formed-cookies     #desserts     #oven     #kid-friendly     #cookies-and-brownies     #chocolate     #dietary     #equipment     #number-of-servings

Related Search