CHOCOLATE COOKIES WITH CHOCOLATE GLAZE
Steps:
- Preheat the oven to 350F degrees and line a large cookie sheet with parchment paper or a silicone baking mat.
- Using a stand mixer or hand mixer, cream together butter, granulated sugar, and brown sugar.
- Add in eggs and vanilla and mix well.
- Whisk together the chocolate pudding mix, all purpose flour baking soda, and salt. Add dry ingredients to wet ingredients and mix just until combined.
- Fold in chocolate chips.
- Scoop out cookie dough and form 1" balls. Place cooke dough balls about 2" apart on the prepared baking sheet.
- Bake for 10 to 12 minutes or until the center is almost set and edges of cookies appear dry.
- Remove cookies from the oven and let cool on the cookie sheet for 5 minutes before moving to a cooling rack.
Nutrition Facts : Calories 188 kcal, Carbohydrate 29 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 26 mg, Sodium 167 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
THE BEST CHOCOLATE GLAZE
I use this glaze on brownies, Bundt® cake, ice cream, or whatever needs a little chocolate. It's rich, decadent, and oh so easy!
Provided by Mary Taylor Dantzler
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.
Nutrition Facts : Calories 90 calories, Carbohydrate 11.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 34.8 mg, Sugar 10.3 g
HOT CHOCOLATE COOKIES WITH MARSHMALLOW GLAZE
Easy, chewy chocolate cookies made with instant hot cocoa mix for a yummy childhood favorite flavor, complete with a marshmallow glaze. A family favorite at Christmas time.
Provided by Stacey Hahn
Categories Desserts Cookies Drop Cookie Recipes
Time 43m
Yield 32
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine hot cocoa mix, 1/2 cup butter, and eggs in a large bowl; beat with an electric mixer until creamy. Add flour, baking powder, and salt gradually; mix well. Drop teaspoonfuls of the dough onto ungreased baking sheets.
- Bake in the preheated oven until edges are dry, about 8 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely.
- Mix confectioners' sugar and milk together in a small bowl.
- Combine marshmallows and 1 tablespoon butter in a microwave-safe bowl. Microwave until marshmallows melt, about 30 seconds. Stir into confectioners' sugar mixture with a fork until smooth.
- Drizzle marshmallow glaze over cooled cookies. Let stand until set, about 15 minutes.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 16.8 g, Cholesterol 20.3 mg, Fat 3.9 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 2.3 g, Sodium 112.8 mg, Sugar 9.2 g
FLOURLESS COCOA COOKIES
Whenever I'm called upon to make something gluten-free, I opt for classics that are naturally sans wheat flour--like Pavlovas, Macarons, Macaroons, and these flourless cocoa delights. These cookies are tender, delicately chewy, and incredibly chocolaty--if a brownie and a cookie had an affair, this would be their love-child. I like to add a sprinkling of flaky Maldon salt, because these are for grown-ups.
Provided by Erin Jeanne McDowell
Categories dessert
Time 25m
Yield 22 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C) with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
- In a medium bowl, lightly whisk the eggs.
- Sift together the powdered sugar, cocoa powder, cinnamon, and salt. Add to the eggs, whisking until the mixture forms a smooth batter, about 1 minute. Add the vanilla and chocolate chunks and mix until fully incorporated; switch to a rubber spatula if necessary. The batter will be very thick and sticky.
- Use a No. 30 (2-tablespoon) scoop to portion the batter onto the prepared baking sheets--stagger the cookies, leaving about 1 1/2 inches between them. Sprinkle a little Maldon salt on each cookie.
- Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until set around the edges and cracked on top, 10 to 12 minutes. The cookies may look slightly underbaked in the center--that's exactly what you want. Cool the cookies completely on the pans.
COCOA COOKIES WITH COCOA GLAZE
A soft chocolate cookie. Adapted from The Pioneer Lady's Country Christmas. You may get more than 3 dozen; it depends on how big you make them. I usually leave out the cinnamon. You may also use less salt.
Provided by Chocolatl
Categories Dessert
Time 30m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F.
- Sift dry ingredients together and set aside.
- Cream butter and sugar together.
- Add enough boiling water to cocoa to make a paste.
- Beat into butter mixture.
- Stir in milk, cinnamon and vanilla.
- Add flour mixture and stir to make a stiff dough.
- Roll out and cut out cookies.
- Place 2" apart on greased cookie sheet.
- Bake at 375° until lightly browned, about 10-15 minutes.
- Cool completely.
- For the glaze, combine butter and milk in top of double boiler and heat just until butter melts.
- Add enough boiling water to cocoa to make a paste.
- Stir cocoa mixture into butter mixture.
- Add vanilla, then powdered sugar.
- If glaze is too thick, add a little more milk.
- Frost cookies when cool.
Nutrition Facts : Calories 195.4, Fat 8.1, SaturatedFat 4.9, Cholesterol 36.6, Sodium 122.2, Carbohydrate 29.3, Fiber 1.6, Sugar 13.7, Protein 3.3
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