Bakers Germans Chocolate Cookies Recipes

BAKER'S GERMAN'S SWEET CHOCOLATE CHUNK COOKIES

Steps:

• Heat oven to 375°F.
• Chop half the chocolate; set aside. Melt remaining chocolate as directed on package.
• Combine flour, baking powder and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg and vanilla; mix well. Blend in melted chocolate. Gradually add flour mixture, mixing well after each addition. Stir in coconut, nuts and chopped chocolate.
• Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 10 min. or until cookies are puffed and feel set to the touch. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

GERMAN CHOCOLATE COOKIES

Steps:

• Heat oven to 350 degrees. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, beat butter, granulated sugar and brown sugar together with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the egg and vanilla until smooth.
• Reduce the speed to low and beat in the flour mixture. Add coconut, chocolate and pecans and mix to just combine.
• Portion the dough in 2 tablespoon scoops and roll them into balls. Place them on parchment-lined baking sheets, at least 2 inches apart. Bake the cookies until dry on top but still soft in the center, about 10 minutes. Remove from the oven and immediately tap the sheets against a work surface to deflate them slightly. Let the cookies sit on the sheets for 3 minutes, then transfer them to a rack to cool completely.

BAKER'S GERMAN'S CHOCOLATE COOKIES

Steps:

• Heat oven to 350°F.
• Combine flour and baking powder. Beat butter and sugar in large bowl with mixer until light and fluffy. Add chocolate, eggs and vanilla; mix well. Gradually beat in flour mixture. Reserve 1/4 cup each coconut and nuts; stir remaining into dough.
• Drop dough into 30 mounds, 2 inches apart, on baking sheets, using about 2 Tbsp. dough for each.
• Bake 12 to 13 min. or until cookies are puffed and shiny. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
• Microwave caramels and water in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended when stirred. Drizzle over cookies. Top with reserved coconut and nuts.

EASY GERMAN CHOCOLATE CAKE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with a silicone baking mats or parchment paper.
• Whisk flour, cocoa powder, baking soda, and salt together in a bowl.
• Beat butter, brown sugar, white sugar, eggs, and vanilla extract together in a bowl with an electric mixer until light and fluffy. Add flour mixture to butter mixture, 1/4 cup at a time, until dough is well-combined. Gently stir chocolate chunks, coconut, and pecans into dough. Scoop dough in 1-inch balls onto prepared baking sheets.
• Bake in the preheated oven until cookies are set, 8 to 10 minutes. Cool completely.

ORIGINAL BAKER'S CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375°F. Mix flour, baking soda and salt until well blended; set aside. Beat margarine and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating well after each addition. Stir in chocolate and walnuts.
• Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 11 to 12 min. or until lightly browned. Cool 1 min.; remove to wire racks. Cool completely.