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
CHOCOLATE CRINKLES II
Chocolate cookies coated in confectioners' sugar...very good!
Provided by Dawn
Categories Desserts Cookies Chocolate Cookie Recipes
Time 5h
Yield 72
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
- Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Nutrition Facts : Calories 58 calories, Carbohydrate 9.8 g, Cholesterol 10.3 mg, Fat 2 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 33.9 mg, Sugar 6.4 g
CHOCOLATE CHOCOLATE CHIP COOKIES I
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
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
CACAO COOKIES
These cookies are flavored with cacao powder, ($24, diaspora.com), which delivers a lighter, more milk-chocolaty flavor than regular cocoa; they'll pair especially well with a steaming cup of chai.
Provided by Asha Loupy
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h45m
Yield Makes about 24
Number Of Ingredients 14
Steps:
- In a bowl, whisk together flour, cacao, salt, cinnamon, cardamom, nutmeg, and cloves. In a large bowl, beat butter with granulated and brown sugars until light and fluffy, 4 to 6 minutes. Add vanilla; beat 30 seconds more.
- Scrape down sides of bowl, then add flour mixture; beat on low until a cohesive dough forms. Turn out onto a large piece of plastic wrap. Fold plastic over dough and form into a log about 2 inches in diameter and 6 inches long. Refrigerate at least 2 hours and up to 1 day.
- Preheat oven to 325°F. Using a sharp knife, slice dough into 1/2-inch-thick rounds, turning log slightly with each slice (this helps keep a round shape as you cut). Place rounds about 1 inch apart on parchment-lined baking sheets. Bake until firm in center and slightly darker around edges, 13 to 15 minutes. Let cool on sheets 5 minutes, then transfer to wire racks; let cool completely.
- Stir together confectioners' sugar and 2 tablespoons coconut milk in a small bowl until thick and pourable. (If glaze is too thick, add more coconut milk, 1 teaspoon at a time, until you reach desired consistency.) Hold a cookie over bowl and spoon glaze over half of it, letting excess drip back into bowl. Keep spooning glaze over cookie until it forms an even layer.
- Return cookie to rack and sprinkle with toasted coconut down center edge of glaze. Repeat with remaining cookies. Let stand until glaze sets, 1 to 2 hours. Cookies can be stored in an airtight container at room temperature up to 3 days.
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