CRISPY CHOCOLATE COOKIES
I made up this recipe but it tastes very good. The outside will be crunchy. It sort of tastes like an Oreo® cookie without the cream. I love the recipe and shared it with many. I hope everyone loves it.
Provided by ChefLilli118
Categories Desserts Cookies Chocolate Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine butter, sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy.
- Mix flour, cocoa powder, baking soda, and salt together. Add to the butter mixture, 1 cup at a time, until evenly incorporated. Gradually beat in water, then vanilla extract.
- Drop spoonfuls of the cookie dough onto the prepared baking sheets. Press gently to flatten the mounds of dough.
- Bake in the preheated oven until firm, about 20 minutes. Cool for 3 minutes before removing from the baking sheets.
Nutrition Facts : Calories 165.8 calories, Carbohydrate 22.4 g, Cholesterol 28.1 mg, Fat 8.5 g, Fiber 1.5 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 64.1 mg, Sugar 12.6 g
EXTRA-CRISPY CHOCOLATE CHIP COOKIES
We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
- When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
CRISPY CHOCOLATE
Provided by Food Network
Categories dessert
Time 1h40m
Yield 6 to 7 (each about 2 to 3 inches)
Number Of Ingredients 9
Steps:
- Combine the eggs, sugar, milk and vanilla in a medium bowl. While whisking together, stream in the butter, and continue to whisk until incorporated. Whisk in the flour until no lumps remain.
- Preheat your waffle cone iron and coat it with a bit of canola oil to prevent the batter from sticking. Ladle enough of the batter onto the center of the iron to make a 4-inch round. Close the lid and cook until the waffle crisp is a deep golden brown, about 2 minutes. Transfer to a wire rack to cool and crisp. Repeat with the remaining batter until you have 6 to 7 waffle crisps. Crush the cooled waffle crisps into small pieces (about the size of rolled oats) and transfer to a large bowl.
- Put 1 cup of the chocolate in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Bring the chocolate to 110 degrees F, gently stirring the chocolate as it melts. Remove from the heat and add the remaining 1/4 cup chocolate; gently stir until the chocolate is smooth and reaches 89 to 90 degrees F.
- Pour the chocolate over the crushed waffle crisps and stir to coat all of the pieces, working quickly before the chocolate cools and hardens. Spread the mixture into the cups of a silicone muffin pan, making the crispy chocolate as large or small as you like. Sprinkle the sea salt over the chocolate.
- Let sit at room temperature until the chocolate is fully cooled and hardened. Unmold the crispy chocolate from the cups and enjoy!
CHOCOLATE RICE KRISPIE CAKES
Make a kids' classic with these chocolate Rice Krispie cakes and decorate with sweets, nuts or dried fruit for the ultimate hometime treat
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 20m
Yield Makes 9
Number Of Ingredients 7
Steps:
- Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
- Divide the mixture between nine cupcake or 12 fairy cake paper cases - it's easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
- Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.
Nutrition Facts : Calories 278 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
CRISPY CHOCOLATE LOG
"Our teacher challenged our class to use the microwave for more than defrosting and reheating leftovers," write Michael Saunders and Andy Lyness of West Delaware Middle School in Manchester, Iowa. "This crispy jelly roll is one of our favorite microwave recipes."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Line a 15x10x1-in. pan with waxed paper; grease the paper and set aside. In a large microwave-safe bowl, combine the marshmallows, butter and peanut butter. Cover and microwave on high for 1-1/2 minutes; stir until well blended. Stir in cereal until well coated. Spread into prepared pan. , In a microwave-safe bowl, combine chocolate and butterscotch chips. Microwave, uncovered, on high for 1-1/2 minutes. Stir; spread over cereal mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side, peeling waxed paper away while rolling. Place seam side down on a serving plate. Refrigerate for 1 hour or until set. Cut into 1-in. slices.
Nutrition Facts : Calories 429 calories, Fat 20g fat (12g saturated fat), Cholesterol 13mg cholesterol, Sodium 246mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.
CRISPY CHOCOLATE SQUARES
Folks will think you slaved away on these fast and fudgy treats. People often request the recipe and are surprised to find out how easy they are to make. Even kids can make 'em! -Karen Speidel, Wheeling, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4 dozen.
Number Of Ingredients 12
Steps:
- In a large microwave-safe bowl, combine the marshmallows, peanut butter, chocolate chips and butter. Cover and microwave on high for 1-1/2 minutes. Stir until well blended (the mixture will be lumpy). Add cereal and peanuts; stir until well coated. Spread into a greased 13-in. x 9-in. pan. , For the frosting, combine chocolate chips, butter and milk in another microwave-safe bowl. Cover and microwave on high for 1 minute. Add sugar and vanilla. With an electric mixer, beat frosting until smooth. Spread over the cereal mixture. Cover and refrigerate until firm, about 2 hours. Cut into squares.
Nutrition Facts :
CRISPY RICE CEREAL CHOCOLATE CHEESECAKE RECIPE BY TASTY
Here's what you need: unsalted butter, mini marshmallows, crispy rice cereal, semisweet chocolate, heavy cream, cream cheese, sugar, vanilla, whipped cream, chocolate bar
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 10
Steps:
- In a large saucepan over medium heat, melt the butter.
- Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.
- While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.
- Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.
- Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute.
- In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.
- Pour in the melted chocolate and stir to incorporate.
- Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.
- Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.
- Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.
- Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.
- Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 744 calories, Carbohydrate 100 grams, Fat 36 grams, Fiber 1 gram, Protein 9 grams, Sugar 45 grams
CRISPY CHOCOLATE COOKIES
Not in the mood for chocolate chip, but still wanting chocolate cookies, I adapted a crispy ginger recipe (231798) beyond recognition. I make half recipes usually so that's why some of the measurements look a little bit wonky. These taste just like chocolate graham crackers to me.
Provided by Blue Eyes Willow
Categories Drop Cookies
Time 27m
Yield 3 dozen small cookies
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350 degrees Fahrenheit
- cream together butter and sugars.
- add honey, egg and vanilla.
- Mix dry ingredients.
- slowly add dry ingredients to wet, mixing thoroughly (I usually do this in 2 or three stages).
- Using two spoons, scoop desired amount of dough onto one spoon, dunk in raw sugar (if desired), then use the second spoon to slide the dough onto your pan, sugar side up.
- Bake 10-12 minutes for softer cookies, longer for crispier cookies.
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