Chewy Chocolate Sugarsnap Cookies Food

CHEWY CHOCOLATE COOKIES

Steps:

• Heat oven to 350°.
• In large mixer bowl; cream butter and sugar until light and fluffy.
• Add eggs and vanilla; beat well.
• Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate chips.
• Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.).
• Cool slightly; remove from cookie sheet onto wire rack. Cool completely.

CHEWY CHOCOLATE SUGAR COOKIE

Steps:

• Pre heat oven to 350 degrees.
• Lightly grease cookie sheet.
• Wisk together the melted butter, brown sugar, vanilla and salt until combined.
• Wisk in the eggs until completely combined.
• Using a wooden spoon, stir in the flour, cocoa, baking soda and baking powder. Mix just until all ingredients are combined fully. The dough will be thick.
• Pour the white sugar onto a small saucer. Roll 1 Tablespoon of dough in the sugar until coated.
• Place on the cookie sheet, and flatten slightly with the bottom of a glass.
• Bake in a 350 degree oven for 10 - 12 minutes

THE BEST CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Sift the flour, salt, baking powder and baking soda into a large bowl.
• Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
• Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
• Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.

CHOCOLATE SNAPS SUGAR COOKIE

Steps:

• Sift together the flour, baking soda and salt; set aside. In a medium saucepan over medium heat, melt margarine. Stir in cocoa, remove from heat and set aside to cool. In a large bowl, cream together the butter, 1 cup white sugar and brown sugar until fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture and the vanilla. Blend in the sifted ingredients to form a soft dough. Cover dough and refrigerate for at least an hour or two.
• Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls, roll them in the remaining sugar and place them 2 to 3 inches apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHEWY CHOCOLATE COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift the flour and baking soda into a bowl, then add the salt and set aside.
• In a bowl, mix together the melted butter, brown sugar and white sugar thoroughly. Beat in the vanilla, egg, and egg yolk until light and creamy. Then mix in the reserved sifted ingredients until mixed. Stir in the chocolate chips by hand using a wooden spoon.
• Pour 1/4 of the cookie dough at a time onto the prepared greased sheets. The cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

CHOCOLATE CHEWY COOKIES

Steps:

• Preheat oven to 350°F.
• In a bowl, combine flour, cocoa powder, baking soda and salt; set aside.
• In a large mixing bowl, cream butter and sugar; add eggs and vanilla, mix well.
• Gradually beat in the flour mixture then add chocolate chips.
• Drop the dough by rounded tablespoonfuls onto greased baking sheets.
• Bake 10-12 minutes; let cookies rest on baking sheets for 2 minutes before removing with a spatula to wire racks to cool completely.

CHEWY DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Cream together the butter, sugar, then add the eggs and vanilla.
• Blend in the cocoa and add baking soda, salt and blend well.
• Add the flour into the creamed mixture and fold in the chocolate chips.
• Bake at 350° for 8-9 minutes.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

CHEWY CHOCOLATE SUGARSNAP COOKIES

Steps:

• Sift together the flour, baking soda and salt; set aside.
• In a medium saucepan over medium heat, melt margarine.
• Stir in cocoa, remove from heat and set aside to cool.
• In a large bowl, cream together the butter, 1 cup white sugar and brown sugar until fluffy.
• Beat in the eggs, then stir in the cocoa mixture and the vanilla.
• Blend in the sifted ingredients to form a soft dough.
• Cover dough and refrigerate for 30 minutes to an hour.
• Preheat oven to 350°.
• Roll chilled dough into walnut-sized balls.
• Roll them into the sugar crystals and place them 2 to 3-inches apart onto ungreased cookie sheets.
• Bake for 8-10 minutes in the preheated oven.
• Take the cookies out of the oven once they look like they are starting to set.
• The key to making these cookies great is to not overbake them.
• Allow cookies to cool on baking sheet then remove to a wire rack to cool completely.
• Tip: Although I haven't made these cookies by rolling them in granulated sugar instead of sugar crystals, I don't see why that can't be done.
• If you don't have the crystals, go ahead and give rolling the cookies in granulated sugar a try!

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
• For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
• Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 355 degrees.
• Cream together the butter and sugar. Add the eggs one at a time, beating after each one. Add the vanilla and mix gently to combine.
• Add the flour, baking soda and salt to the creamed butter/sugar and mix. Carefully stir in the chocolate chips. Bake for about twelve minutes, or until golden.

CHEWY CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in chips., Drop by teaspoonfuls onto lightly greased baking sheets. Bake 8-10 minutes (do not overbake). Cool on pans 1 minute. Remove to wire racks to cool.

CHEWY DOUBLE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time. Add vanilla.
• In another bowl, combine the flour, cocoa, salt and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Mixture will be thick! Roll dough into tablespoon sized balls. Place on baking sheet and press down slightly.
• Bake for 10-12 minutes until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.