Muscovado Cocoa Chip Cookies Recipes

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MUSCOVADO CHOCOLATE CHIP COOKIES



Muscovado Chocolate Chip Cookies image

Provided by Love and Olive Oil

Time 2h

Yield 2 dozen cookies

Number Of Ingredients 10

1 2/3 cup (7 ounces/200 grams) whole wheat pastry flour, spooned and leveled
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, at room temperature
2/3 cup (5¼ ounces/148 grams) firmly packed dark muscovado sugar
1/2 cup (3½ ounces/100 grams) turbinado sugar
2 teaspoons pure vanilla extract
1 large egg, at room temperature
1 generous cup (7 ounces/200 grams) bittersweet chocolate chips (60% to 70% cacao)

Steps:

  • In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, sugars, and vanilla extract on medium-high speed for 5 full minutes, or until lightened in texture and color. Add the egg and beat 1 minute more. Reduce the speed to low and stir in the dry ingredients. Stir in the chocolate chips. Cover the bowl and chill the dough in the refrigerator for at least 1 hour or up to overnight.When you're ready to bake, position the oven racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.Using a small ice cream scoop or 2 spoons, drop the dough by 2 tablespoonfuls onto the prepared baking sheets. Bake until the cookies are set enough on their perimeters so that you can lift the very edges with a fingertip, but still soft in the centers, 12 to 14 minutes- do not overbake. Let the cookies cool completely on the baking sheets.

FLOURLESS COCOA COOKIES



Flourless Cocoa Cookies image

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

170 grams (3 large) eggs
340 grams (3 cups) powdered sugar
106 grams (1 1/4) cups unsweetened cocoa powder
1 gram (1/2 teaspoon) ground cinnamon
1 gram (1/4 teaspoon) fine sea salt
7.5 grams (1 1/2 teaspoons) vanilla extract
142 grams (1 cup) bittersweet chocolate chunks
Maldon salt, for sprinkling

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.

FLOURLESS COCOA COOKIES



Flourless Cocoa Cookies image

Glossy and near black in color, these intense, easy-to-make chocolate cookies are like a cross between fudge and the deepest of brownies -- and gluten-free to boot. We discovered them in "The Fearless Baker" by Erin Jeanne McDowell. A little cinnamon gives them a spicy complexity, but you can leave it out for a more purely chocolate flavor. Be sure to use bittersweet rather than semisweet chocolate, or they could end up cloying rather than balanced.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 20m

Yield 2 dozen cookies

Number Of Ingredients 8

3 eggs
3 cups/340 grams confectioners' sugar
1 1/2 cup/106 grams unsweetened cocoa powder
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon fine sea salt
1 1/2 teaspoons vanilla extract
1 cup/140 grams bittersweet chocolate chunks
Flaky sea salt, for sprinkling

Steps:

  • Heat the oven to 350 degrees and line 2 rimmed baking sheets with parchment paper.
  • In a large bowl, whisk the eggs until well blended.
  • In another large bowl, sift together confectioners' sugar, cocoa powder, cinnamon and salt. Whisk into eggs, changing to a spatula when the batter becomes too thick to whisk. Stir in vanilla and chocolate.
  • Use a 2-tablespoon cookie scoop to scoop cookies onto prepared baking sheets, leaving 1 1/2 inches between them. Sprinkle with flaky salt.
  • Bake, rotating front to back, and top to bottom, halfway through, until set around the edges, cracked on top and slightly underbaked in the middle, 10 to 13 minutes. Transfer to a rack and let cool completely on the baking sheets. Store carefully in an airtight container.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 17 grams, TransFat 0 grams

MUSCOVADO CHOCOLATE CHIP COOKIES



Muscovado Chocolate Chip Cookies image

Chewy, bittersweet muscovado chocolate chip cookies are all about flavor depth and richness. These cookies leave an impression and are what I call my bombshell chocolate chip cookies.

Provided by Sarita Gelner

Number Of Ingredients 10

1 cup unsalted butter (room temperature)
1½ cup muscovado sugar
1/4 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2¾ cups AP Flour
1¼ teaspoon fine sea salt
1½ teaspoon baking powder
1 teaspoon baking soda
10 ounces chocolate chips (of choice)

Steps:

  • In a stand mixer fitted with paddle attachment, cream the butter and sugars on medium speed for 5 minutes.
  • Then scrape bowl. Add eggs one at a time, beating one minute after each addition. Scrape bowl. Then add vanilla and beat another 3 minutes.
  • In a separate bowl, mix together flour, salt, baking power, baking soda. Then turn mixer to low and add it in gradually.
  • Once mixed, add chocolate chips, reserving 1/2 cup to press on tops of cookies.
  • Then line 2 baking sheets with parchment OR silicon mats. Then use a cookie scoop to dole out 6 dough balls per sheet. Chill 10 minutes. Press on a few extra chocolate chips on each cookie dough ball.
  • Preheat oven to 360 degrees.
  • Bake for 9-10 minutes.
  • Cool for at least 15 minutes on cookie sheets to finish setting.

Nutrition Facts : Calories 237 kcal, Carbohydrate 32 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 32 mg, Sodium 319 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving

MUSCOVADO CHOCOLATE CHIP COOKIES



Muscovado Chocolate Chip Cookies image

These are gussied up versions of the classic chocolate chip cookie, made with muscovado sugar!

Provided by Kate Wood

Categories     Cookies

Time 25m

Yield 32

Number Of Ingredients 10

1 cup (230 gm) unsalted butter, melted
1 cup (200 gm) muscovado sugar
1 cup (200 gm) sugar
2 teaspoons vanilla
2 large eggs
3 cups (410 gm) all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
2 cups chopped chocolate (of your preference)

Steps:

  • Preheat the oven to 360 degrees. In a large bowl stir together the butter, sugars, and vanilla. Once combined, stir in the eggs. Add the flour, powder, soda, and salt and stir until almost combined. Stir in the chocolate. Scoop 1-1/2 tablespoon-sized rounds of dough 2" apart on a cookie sheet prepared with a sheet of parchment. Freeze for a couple of minutes until the dough is no longer warm but is cool to the touch, then bake in the preheated oven for 12 minutes or until the edges are golden and set. Allow to cool briefly before consuming!

VINTAGE CHOCOLATE CHIP COOKIES



Vintage chocolate chip cookies image

An easy chocolate chip cookie recipe for soft biscuits with a squidgy middle that will impress family and friends. Make plenty as they're sure to be a hit

Provided by Valerie Barrett

Categories     Afternoon tea, Treat

Time 25m

Yield Makes 30

Number Of Ingredients 9

150g salted butter, softened
80g light brown muscovado sugar
80g granulated sugar
2 tsp vanilla extract
1 large egg
225g plain flour
½ tsp bicarbonate of soda
¼ tsp salt
200g plain chocolate chips or chunks

Steps:

  • Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
  • Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.
  • Beat in 2 tsp vanilla extract and 1 large egg.
  • Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.
  • Add 200g plain chocolate chips or chunks and stir well.
  • Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.
  • Bake for 8-10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
  • Leave on the tray for a couple of mins to set and then lift onto a cooling rack.

Nutrition Facts : Calories 121 calories, Fat 6.3 grams fat, SaturatedFat 3.8 grams saturated fat, Carbohydrate 14.7 grams carbohydrates, Sugar 9.5 grams sugar, Fiber 0.5 grams fiber, Protein 1.3 grams protein, Sodium 0.2 milligram of sodium

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