BAREFOOT CONTESSA PB CHOC CHUNK COOKIES
Make and share this Barefoot Contessa Pb Choc Chunk Cookies recipe from Food.com.
Provided by kellyltaylor
Categories Dessert
Time 47m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients in a large bowl.
- In a small bow, sift flour, baking powder, and salt. Add to wet ingredients, just to combine.
- Stir in chocolate.
- Bake at 350 for 17 minutes. Cookies will seem underdone, but do not let brown on top.
Nutrition Facts : Calories 358, Fat 18.6, SaturatedFat 9.1, Cholesterol 38.5, Sodium 176.8, Carbohydrate 43.8, Fiber 2.3, Sugar 30.3, Protein 5.5
CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 350 degrees.
- Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
- Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
BAREFOOT CONTESSA'S CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES
Make and share this Barefoot Contessa's Chocolate White Chocolate Chunk Cookies recipe from Food.com.
Provided by Juenessa
Categories Drop Cookies
Time 35m
Yield 40-48 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Cream the butter and 2 sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment.
- Add the vanilla, then the eggs, 1 at a time, and mix well.
- Add the cocoa and mix again.
- Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined.
- Fold in the chopped white chocolate.
- Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon.
- Dampen your hands and flatten the dough slightly.
- Bake for exactly 15 minutes (the cookies will seem underdone).
- Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 203.3, Fat 10.6, SaturatedFat 6.4, Cholesterol 26.9, Sodium 97.6, Carbohydrate 26, Fiber 0.6, Sugar 20.4, Protein 2.3
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- Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
- Drop the dough on a baking sheet lined with parchment paper, using a 1-3/4 inch diameter ice cream scoop or a rounded tablespoon. Press each cookie down slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
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