MUSCOVADO CHOCOLATE CHIP COOKIES
Chewy, bittersweet muscovado chocolate chip cookies are all about flavor depth and richness. These cookies leave an impression and are what I call my bombshell chocolate chip cookies.
Provided by Sarita Gelner
Number Of Ingredients 10
Steps:
- In a stand mixer fitted with paddle attachment, cream the butter and sugars on medium speed for 5 minutes.
- Then scrape bowl. Add eggs one at a time, beating one minute after each addition. Scrape bowl. Then add vanilla and beat another 3 minutes.
- In a separate bowl, mix together flour, salt, baking power, baking soda. Then turn mixer to low and add it in gradually.
- Once mixed, add chocolate chips, reserving 1/2 cup to press on tops of cookies.
- Then line 2 baking sheets with parchment OR silicon mats. Then use a cookie scoop to dole out 6 dough balls per sheet. Chill 10 minutes. Press on a few extra chocolate chips on each cookie dough ball.
- Preheat oven to 360 degrees.
- Bake for 9-10 minutes.
- Cool for at least 15 minutes on cookie sheets to finish setting.
Nutrition Facts : Calories 237 kcal, Carbohydrate 32 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 32 mg, Sodium 319 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
MUSCOVADO CHOCOLATE CHIP COOKIES
These are gussied up versions of the classic chocolate chip cookie, made with muscovado sugar!
Provided by Kate Wood
Categories Cookies
Time 25m
Yield 32
Number Of Ingredients 10
Steps:
- Preheat the oven to 360 degrees. In a large bowl stir together the butter, sugars, and vanilla. Once combined, stir in the eggs. Add the flour, powder, soda, and salt and stir until almost combined. Stir in the chocolate. Scoop 1-1/2 tablespoon-sized rounds of dough 2" apart on a cookie sheet prepared with a sheet of parchment. Freeze for a couple of minutes until the dough is no longer warm but is cool to the touch, then bake in the preheated oven for 12 minutes or until the edges are golden and set. Allow to cool briefly before consuming!
MUSCOVADO CHOCOLATE CHIP COOKIES
Provided by Love and Olive Oil
Time 2h
Yield 2 dozen cookies
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, sugars, and vanilla extract on medium-high speed for 5 full minutes, or until lightened in texture and color. Add the egg and beat 1 minute more. Reduce the speed to low and stir in the dry ingredients. Stir in the chocolate chips. Cover the bowl and chill the dough in the refrigerator for at least 1 hour or up to overnight.When you're ready to bake, position the oven racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.Using a small ice cream scoop or 2 spoons, drop the dough by 2 tablespoonfuls onto the prepared baking sheets. Bake until the cookies are set enough on their perimeters so that you can lift the very edges with a fingertip, but still soft in the centers, 12 to 14 minutes- do not overbake. Let the cookies cool completely on the baking sheets.
VINTAGE CHOCOLATE CHIP COOKIES
An easy chocolate chip cookie recipe for soft biscuits with a squidgy middle that will impress family and friends. Make plenty as they're sure to be a hit
Provided by Valerie Barrett
Categories Afternoon tea, Treat
Time 25m
Yield Makes 30
Number Of Ingredients 9
Steps:
- Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
- Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.
- Beat in 2 tsp vanilla extract and 1 large egg.
- Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.
- Add 200g plain chocolate chips or chunks and stir well.
- Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.
- Bake for 8-10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
- Leave on the tray for a couple of mins to set and then lift onto a cooling rack.
Nutrition Facts : Calories 121 calories, Fat 6.3 grams fat, SaturatedFat 3.8 grams saturated fat, Carbohydrate 14.7 grams carbohydrates, Sugar 9.5 grams sugar, Fiber 0.5 grams fiber, Protein 1.3 grams protein, Sodium 0.2 milligram of sodium
FLOURLESS COCOA COOKIES
Whenever I'm called upon to make something gluten-free, I opt for classics that are naturally sans wheat flour--like Pavlovas, Macarons, Macaroons, and these flourless cocoa delights. These cookies are tender, delicately chewy, and incredibly chocolaty--if a brownie and a cookie had an affair, this would be their love-child. I like to add a sprinkling of flaky Maldon salt, because these are for grown-ups.
Provided by Erin Jeanne McDowell
Categories dessert
Time 25m
Yield 22 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C) with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
- In a medium bowl, lightly whisk the eggs.
- Sift together the powdered sugar, cocoa powder, cinnamon, and salt. Add to the eggs, whisking until the mixture forms a smooth batter, about 1 minute. Add the vanilla and chocolate chunks and mix until fully incorporated; switch to a rubber spatula if necessary. The batter will be very thick and sticky.
- Use a No. 30 (2-tablespoon) scoop to portion the batter onto the prepared baking sheets--stagger the cookies, leaving about 1 1/2 inches between them. Sprinkle a little Maldon salt on each cookie.
- Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until set around the edges and cracked on top, 10 to 12 minutes. The cookies may look slightly underbaked in the center--that's exactly what you want. Cool the cookies completely on the pans.
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