Chocolate Rocks Cookies Recipes

CHOCOLATE ROCKY ROAD COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a small sauce melt together the butter and 1/2 cup of the chocolate chips, stirring frequently. Remove from heat and set aside to cool.
• In a medium bowl, stir together the melted chocolate mixture with the sugar, eggs and vanilla. Sift together the flour, baking powder and salt, stir into the chocolate mixture. Finally, stir in the chopped nuts and remaining chocolate chips.
• Drop dough by rounded teaspoonfuls onto unprepared cookie sheets. Press a miniature marshmallow into the center of each cookie. Bake for 7 to 8 minutes in the preheated oven. Remove from baking sheets immediately to cool on wire racks.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

CHOCOLATE "ROCKS"

Steps:

• Preheat oven to 375 degrees. Position racks in upper and lower thirds of oven. In a large bowl, combine flour, oats, cinnamon, baking soda, and salt. Set aside. In a medium saucepan, melt butter over medium heat. Remove from heat; stir in brown sugar. Stir in apple butter, eggs, and vanilla. Add flour mixture; stir until well combined. Stir in chocolate chips, walnuts, and raisins. Return dough to bowl, cover, and refrigerate until firm, 30 minutes to an hour.
• Line 2 baking sheets with parchment paper. Drop dough by rounded soup-spoonfuls about 1 inch apart. Bake 13-15 minutes, rotating pans halfway through cooking, until bottoms of cookies are golden brown. Immediately transfer cookies to racks to cool. Store in an airtight container for up to 1 week. Makes about 3 dozen cookies.

CHOCOLATE ROCKS COOKIES

Steps:

• Preheat oven to 375F and line a baking sheet with silicone or parchment.
• In a small cup, whisk together the chia and water. Let stand 5 minutes.
• In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, nutmeg and salt.
• In a large bowl, beat together the shortening, butter, sugars and corn syrup.
• Add chia mixture and vanilla, beat well.
• Add dry ingredients to the creamed ingredients, beat until combined.
• By hand, mix in the rolled oats and chocolate rocks.
• *Optional step: wrap dough and chill 1 hour, up to overnight*.
• Scoop scant tablespoons of dough onto the cookie sheet.
• Bake one sheet at a time for 10 minutes.

CORNFLAKE CHOCKY ROCKS (CHOCOLATE CHIP COOKIES

Steps:

• Cream butter and sugar until light and creamy.
• Add eggs, mix well.
• Add vanilla, sifted flour, choc chips and 2 cups cornflakes.
• With the remaining cornflakes cover them with plastic and smash them up slightly with the back of a rolling pin or other hard object.
• Roll dessert spoonfuls of mixture into balls and roll in extra cornflakes. (In this raw state they are delicious).
• Place on greased baking tray.
• Bake in a moderate oven (180 degrees Celsius or 350 degrees Fahrenheit) for 10 minutes.

MOM'S RAISIN ROCK COOKIES

Steps:

• Put raisins in a large sauce pan. Add enough water to the pan to cover the raisins.
• Simmer 5 minutes.
• Remove from heat. Add baking soda to pan and let cool. Drain when cool.
• Cream butter and sugar together.
• Add salt, eggs, spices, vanilla, flour, walnuts, and drained raisins. Mix well.
• Drop by rounded tablespoons on a greased baking sheet.
• Bake at 400 degrees apx 12 minutes per batch.