SPICY CHOCOLATE CHIP COOKIES
Kicked up chocolate chip cookies with the addition of cinnamon, nutmeg and cloves. Cooking time is per batch. These are so good!
Provided by Marie
Categories Drop Cookies
Time 31m
Yield 60 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375°.
- Mix together first 6 ingredients and set aside.
- Cream shortening, sugars and vanilla until well mixed.
- Add eggs, one at a time, beating well after each addition.
- Add flour mixture slowly and beat well.
- Stir in chocolate chips and walnuts by hand.
- Drop dough by tablespoonful onto ungreased cookie sheet.
- Bake for 9 to 11 minutes or just until cookies brown.
- Cool cookies on baking sheet for two minutes, then remove to a wire rack to cool completely.
Nutrition Facts : Calories 103.2, Fat 5.9, SaturatedFat 2, Cholesterol 7, Sodium 63.9, Carbohydrate 12.4, Fiber 0.5, Sugar 8.3, Protein 1.1
SPICY SURPRISE CHOCOLATE CHIP COOKIES
I found this recipe on a cleaning website (of all places). It was a contribution from "Shelly". The spicy surprise is a mildly fiery blend of cinnamon, ginger, and cayenne pepper!
Provided by SharleneW
Categories Drop Cookies
Time 20m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In mixing bowl, combine butter, brown sugar, white sugar, eggs and vanilla.
- Beat until smooth and light.
- In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, and cayenne pepper.
- Gradually mix into wet ingredients.
- Beat until just combined.
- Fold in chocolate chips until combined.
- Scoop cookies into 2-inch balls and place on cookie sheets.
- Bake until lightly golden, about 10 minutes.
- Let cool slightly, then remove from cookie sheets and transfer to a wire rack to cool completely.
GINA'S CHOCOLATE CHIP COOKIE SURPRISE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Add butter and both sugars to a stand mixer fitted with a paddle attachment. Cream until light and fluffy.
- While the butter is creaming, whisk together the flour, baking soda, and the salt in a medium-sized bowl.
- Add the eggs, and the vanilla to the butter and sugar mixture. Once the eggs and vanilla are added and smooth, add the dry ingredients in 1/2 cup increments until just incorporated. Scrape down the sides of the mixing bowl with a rubber spatula, making sure everything is mixed together evenly. Stir in the chocolate chips.
- Drop heaping tablespoons of cookie batter onto 2 sheet trays lined with parchment, leaving about 2-inches of space between each cookie. Bake in the preheated oven for 13 to 15 minutes. Remove and let cool completely on the cookie sheets.
- In a large mixing bowl, beat the peanut butter until smooth. Add butter and continue beating until thoroughly mixed and smooth. Add the confectioners' sugar in 1/2 cup increments and mix until combined.
- Spread a heaping tablespoon of frosting onto the flat side of a cookie. Top with another cookie. Repeat with remaining cookies and filling. Arrange on serving dish and serve.
CHOCOLATE SPICE COOKIES
Believe it or not, the two cookies in this photo share the same delicious ginger-spiced dough. The main recipe will result in a patterned cookie laced with cocoa, embossed with a cookie stamp, and brushed with an orange-butter glaze; head to the variation for a simpler-but no less delicious-version that is packed with chopped semi-sweet chocolate and rolled in sanding sugar for sweet sparkle.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 55m
Yield Makes 12
Number Of Ingredients 15
Steps:
- Cookies: Preheat oven to 375°F. Whisk together flour, cocoa, salt, ground ginger, cinnamon, and cloves. In a large bowl, beat butter with brown sugar, fresh ginger, and baking soda until creamy. Add egg; beat to combine. Reduce speed to low; beat in flour mixture.
- Scoop a scant 1/4 cup of dough (1.75 ounces); roll into a ball. Dust a cookie stamp with flour, tapping out excess. Place dough in center of stamp, then press evenly to cover shape of design. Place, dough-side down, on a parchment-lined baking sheet and press until dough is about 1/4 inch thick.
- Carefully remove (if it sticks, just gather up dough and start over). Repeat with remaining dough, arranging cookies 2 inches apart. Refrigerate 20 minutes; use a 2 3/4-inch round cutter to trim excess. Bake until firm to the touch, 11 to 13 minutes.
- Glaze: Meanwhile, whisk together confectioners' sugar, Cointreau, butter, and salt; glaze should have the consistency of honey. (If too thick, whisk in more Cointreau.) Let cookies cool on sheets on a wire rack 8 minutes, then brush with glaze. Let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE
These Chewy Chocolate Chip Cookies are so easy to make, and turn out perfect every time!
Provided by Camille Beckstrand
Categories Dessert
Time 25m
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets or line with parchment paper or a silicone baking liner.
- In a large bowl, sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together partially melted butter, brown sugar and white sugar until well blended.
- Beat in vanilla, egg, and egg yolk until light and creamy.
- Mix in the sifted ingredients until just blended. Gently fold in the chocolate chips by hand using a wooden spoon.
- Drop cookie dough 1/4 cup (yes, these are BIG cookies) at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 10 to 14 minutes in the preheated oven, or until the edges are just starting to turn a golden brown.
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 280 kcal, Carbohydrate 35 g, Protein 3 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 37 mg, Sodium 95 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
SPICY CHOCOLATE COOKIES
Everything's nice about Mexican hot chocolate, which is why we dreamed up a cookie that showcases its signature qualities: deep cocoa flavor, a melt-in-your-mouth texture, and the assertive kick of cayenne pepper and cinnamon. Bake a batch or two, and wow a crowd -- or just your coworkers -- on Cinco de Mayo.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h25m
Yield Makes about 3 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Whisk together flour, cocoa, cinnamon, salt, cayenne, and baking soda.
- In a separate bowl, beat butter with brown sugar on medium-highspeed until light and fluffy, about3 minutes. Beat in egg and vanillauntil well combined. Reduce speedto low and beat in flour mixture untiljust incorporated. Stir in chocolate.
- Roll dough into 1-inch balls(each 1 heaping tablespoon).Gently roll each in turbinado sugarto coat; place 2 inches aparton parchment-lined baking sheets.Bake until surfaces crack slightly,11 to 14 minutes. Let cool 5 minuteson sheets, then transfer to awire rack and let cool completely.
SPICED CHOCOLATE CHIP COOKIES
Delicious glazed cookie is quick and easy - a coffee shop treat you can enjoy warm from your oven.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 60
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In large bowl, beat butter, brown sugar, vanilla and egg with electric mixer on medium speed, or mix with spoon. On low speed, beat in remaining ingredients except chocolate chips and walnuts. Stir in chocolate chips and walnuts.
- On ungreased cookie sheet, drop dough by rounded teaspoonfuls about 1 inch apart.
- Bake 7 to 9 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 8 g, TransFat 0 g
SPICY AND SAVORY CHOCOLATE CHIP COOKIES (AKA SIERRA NUGGETS)
These are the best chocolate chip cookies ever because of their unusualness. This cookie combines oats, nuts, spices, and chocolate, all for a wonderful and savory treat!
Provided by TexanMorgan
Categories Drop Cookies
Time 45m
Yield 84 cookies
Number Of Ingredients 18
Steps:
- Preheat oven to 350F and grease cookie sheets.
- In a medium bowl, combine flour, baking soda, salt and spices; set aside.
- In a large bowl, cream butter and sugars until smooth.
- Mix in milk, vanilla, and beaten eggs.
- One at a time, stir in the cornflakes, oats, dry ingredients (from medium bowl), coconut, chocolate chips, and walnuts (if using), just until each addition is incorporated.
- Drop dough by well rounded teaspoonfuls onto greased cookie sheets.
- Bake 10-12 minutes, then let stand for 2 minutes before removing to let cool on baking racks.
Nutrition Facts : Calories 90, Fat 4, SaturatedFat 2.5, Cholesterol 10.3, Sodium 74.6, Carbohydrate 13.3, Fiber 0.8, Sugar 8.8, Protein 1
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
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