CHEWY CHOCOLATE COOKIES II
Delicious cookies that taste like brownies.
Provided by Lois Wells
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. Mix in walnuts. Drop by spoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.
Nutrition Facts : Calories 115.5 calories, Carbohydrate 13.5 g, Cholesterol 7.8 mg, Fat 6.7 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 90.4 mg, Sugar 8.5 g
2 INGREDIENTS CHOCOLATE COOKIES
I saw a recipe like this one, and thought I would try it in a different flavor. I was SHOCKED at how moist and good they were. I hope you try it. ENJOY Cooking !
Provided by Areatha Daniels @Reethy
Categories Cookies
Number Of Ingredients 3
Steps:
- Open your 2 ingredients and Set oven on 375 F Prepare cookie sheet with a light coating of cooking spray.
- In a blender or food processor add your rinsed and drained beans. Add up to 1/2 Cup water and Blend until beans are liquified.
- In a medium mixing bowl, add your box of DRY cake mix.
- Pour bean liquid into cake mix, and mix until all ingredients are wet. Do not over mix. Cookies will be tough.
- Using a #6 ice cream scoop or Table spoon to shape cookies. I didn't flatten my cookies, but this is optional. Bake 8-9 min. ENJOY !
GIANT CRINKLED CHOCOLATE CHIP COOKIES
Steps:
- Preheat the oven to 350 degrees F. Arrange three racks evenly spaced in the oven (see Cook's Note).
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 3 minutes, until creamy. Add the granulated sugar and brown sugar and beat on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. Add the egg, vanilla, and 2 tablespoons of warm water and mix on low speed just to combine. In a medium bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low, slowly add the flour mixture, then the chocolate (including the fine chocolate dust) to the batter until combined. Mix well with a rubber spatula.
- With a 2 1/4-inch standard ice cream scoop (or 1/3 cup measure), make 12 rounded scoops of dough and place them on a sheet pan. Freeze the dough for exactly 15 minutes, then arrange 4 balls of dough--spaced wide apart--on each of three sheet pans lined with parchment paper. Bake for 10 minutes, until the cookies are slightly puffed in the center. Remove the pans from the oven and bang them on the stove top, until the center of the cookies deflate. Bake for 3 minutes, then bang the pans again, repeating baking and banging every 3 minutes, for 18 to 20 minutes total, until the edges of the cookies are golden brown. (The centers will be lighter and not fully cooked.) Rotate the sheet pans in the oven so the cookies bake evenly. Sprinkle the cookies with fleur de sel and cool completely on the pans.
UNBELIEVABLE TWO-INGREDIENT CHOCOLATES
Everyone that has tried these simple but unbelievably delicious chocolates raves about them. They are even more astonished when I tell them what the ingredients are. Nothing could be more simple, and trust me, not too many things are more delicious. A perfect combination of sweet and salty! They freeze well too! So so yummy!
Provided by clynnd
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 30m
Yield 50
Number Of Ingredients 2
Steps:
- Roll a rolling pin over the bag of potato chips until very fine crumbs form.
- Heat chocolate chips in a pot over medium-low heat until melted, 5 to 10 minutes. Remove pot from stove and stir in potato chips. Spoon mixture into miniature muffin cups and arrange cups on a baking sheet. Refrigerate until set, about 15 minutes. Store in an air-tight container.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 12.4 g, Cholesterol 5.3 mg, Fat 6.9 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 3.3 g, Sodium 40 mg, Sugar 8.5 g
2 INGREDIENT COOKIES
Found this recipe online and tried it out. Turned out yummy. Probably the best recipe to start kids off baking cookies! The add-ins are endless. Choc chips,nuts,spices,fruit etc. When I made the second batch of these, I added vanilla extract and choc chips, turned out great. No secret to these... when you get a nice cookie dough consistency...it's time to bake. The smaller you make them, the less time they will take...and will determine how much you get out of a batch.
Provided by Corilayn
Categories Dessert
Time 20m
Yield 6-12 cookies, 6-12 serving(s)
Number Of Ingredients 2
Steps:
- Pre heat oven to 350.
- Add bananas and oats to a bowl.
- Mash until creamed together, I used a fork.
- Add additional oats if needed to
- Should end up with a drop cookie consistency.
- Add whatever 'add ins' you'd like but try to keep the dough moist enough to hold the cookie together.
- Place on cookie sheet either by small dropfulls or spoon on and flatten top.
- Bake for 12-15 mins.
ULTIMATE DOUBLE CHOCOLATE COOKIES
A chocolate cookie with the intensity of hot fudge sauce. THIS IS THE BEST CHOCOLATE COOKIE!!! Thick And Chewy!
Provided by Carol P.
Categories Desserts Cookies Drop Cookie Recipes
Time 1h40m
Yield 42
Number Of Ingredients 11
Steps:
- Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
- In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
- Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
- Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 21.4 g, Cholesterol 25 mg, Fat 6.8 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 3.9 g, Sodium 88.2 mg, Sugar 15.4 g
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