Muscovado Cocoa Chip Cookies Recipes

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MUSCOVADO COCOA CHIP COOKIES



Muscovado Cocoa Chip Cookies image

Molasses-heavy muscovado sugar and intense bittersweet chocolate create an insanely fudgy texture in these crave-worthy cookies. The secrets to perfecting these cookies are: avoid over-mixing the dough, baking straight from frozen and pulling the cookies from the oven when they're almost underdone to avoid over-cooking.

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 12 servings

Number Of Ingredients 9

1 1/3 cups (6 ounces) all-purpose flour, spooned and leveled
1/3 cup (1 ounce) unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
6 tablespoons (3 ounces) unsalted butter, at room temperature
1 cup (7 5/8 ounces) dark muscovado sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/3 cup (2 ounces) chopped bittersweet chocolate (60- to 70-percent cacao)

Steps:

  • Line a 12-by-17-inch baking sheet with parchment paper.
  • Into a medium bowl, sift together the flour, cocoa powder, baking soda and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add 2/3 cup of the sugar and beat until light in color and texture, about 3 minutes. Add the egg and vanilla extract and beat until the egg is fully absorbed and the mixture lightens in color, 1 minute more. Reduce the speed to low and gradually stir in the flour mixture just until combined (avoid over-mixing or the cookies will be dry!). Stir in the chocolate.
  • Use a 1 tablespoon measuring spoon to portion the dough onto the prepared baking sheets- 12 cookies per sheet, evenly spaced (the cookies won't spread too much during baking). Freeze until the dough is solid, about 30 minutes.
  • Meanwhile, position a rack to the center of the oven and preheat the oven to 350 degrees F.
  • Roll the dough balls in the remaining 1/3 cup sugar to coat completely.
  • Bake the cookies just until they are slightly puffed and the edges can be lifted off the parchment with a fingertip, but the cookies look somewhat underdone and soft towards the center, 10 minutes, being careful not to over-bake. Cool the cookies completely on the baking sheet set over a wire rack. Store in an airtight container at room temperature for up to 5 days.

CHOCOLATE CHOCOLATE CHIP COOKIES I



Chocolate Chocolate Chip Cookies I image

These cookies are great...you get a double dose of chocolate! My kids love them.

Provided by KATHY

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 45m

Yield 48

Number Of Ingredients 10

1 cup butter, softened
1 ½ cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
⅔ cup cocoa powder
¾ teaspoon baking soda
¼ teaspoon salt
2 cups semisweet chocolate chips
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Nutrition Facts : Calories 124.7 calories, Carbohydrate 15.5 g, Cholesterol 17.9 mg, Fat 7.1 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 3.9 g, Sodium 63.1 mg, Sugar 10.2 g

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