Chocolate Bliss Cookies Food

CHOCOLATE BLISS CHUNK COOKIES

Steps:

• Preheat oven to 375°F. Mix flour, baking soda and salt until well blended; set aside. Beat butter and sugars in large bowl with electric mixer until light and fluffy. Add egg and vanilla; beat until well blended. Gradually add flour mixture, mixing well after each addition. Stir in chopped chocolate.
• Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 12 to 13 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely. Serve immediately. (Or, wrap cooled cookies in plastic wrap and place in tightly covered container or resealable plastic bag. Freeze up to 1 month. Thaw at room temperature before serving.)

BAKER'S ONE BOWL CHOCOLATE BLISS COOKIES

Steps:

• Heat oven to 350°F.
• Chop 8 oz. chocolate; set aside. Microwave remaining chocolate in large microwaveable bowl on HIGH 2 min., stirring after 1 min.; stir until chocolate is completely melted. Add butter; stir until melted. Stir in sugar, eggs and vanilla. Add flour and baking powder; mix well. Stir in chopped chocolate and nuts. (Note: If omitting nuts, increase flour to 3/4 cup to prevent excessive spreading of cookie dough as cookies bake.)
• Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 12 to 13 min. or until cookies are puffed and shiny. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

CHOCOLATE BLISS COOKIES

Steps:

• Microwave chocolate squares in large microwavable bowl on high 2 minutes.
• Stir until chocolate is melted and smooth.
• Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended.
• Stir in flour and baking powder.
• Stir in chopped chocolate and nuts.
• Drop by scant 1/4 cupfuls onto ungreased cookie sheets.
• Bake at 350° for 13-14 minutes or until cookies are puffed and feel set to the touch.
• Cool 1 minute, remove from cookie sheet.
• Cool completely on wire racks.
• Makes about 18 large cookies.
• Note: if omitting nuts increase flour to 3/4 cup to prevent spreading.

CHOCOLATE BLISS PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F.
• Chop 8 oz. chocolate coarsely; set aside. Microwave remaining chocolate in large microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Add butter; stir until melted. Add peanut butter, sugar, eggs and vanilla; stir until blended. Add flour and baking powder; mix well. Stir in chopped chocolate and nuts.
• Drop rounded tablespoonfuls of dough, 3 inches apart, onto baking sheets sprayed with cooking spray.
• Bake 12 to 14 min. or until cookies are puffed and feel set to the touch. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

CHOCOLATE BLISS COOKIES

Steps:

• Microwave 8 squares chopped chocolate in large microwavable bowl on medium for 3-4 minutes.
• Stir until chocolate is smooth and melted.
• Add butter,sugar,eggs,flour and baking powder; mix well.
• Stir in remaining chopped chocolate and nuts.
• Drop by teaspoonful onto ungreased cookie sheet.
• Bake at 350F for 6-7 minutes.
• Remove from cookie sheets and cool on wire rack.

BAKER'S® ONE BOWL CHOCOLATE BLISS COOKIES

Steps:

• Preheat oven to 350 degrees F. Coarsely chop 8 of the chocolate squares; set aside. Microwave remaining 8 chocolate squares in large microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Add sugar, butter, eggs and vanilla; stir until well blended. Add flour and baking powder; mix well. Stir in chopped chocolate and walnuts. (Note: If omitting nuts, increase flour to 3/4 cup to prevent excessive spreading of cookies as they bake.)
• Drop rounded tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
• Bake 12 to 13 min. or until cookies are puffed and shiny. Cool 1 min.; remove from baking sheets to wire racks. Cool completely.

CHOCOLATE BLISS BITES

Steps:

• Preheat oven to 350° and line 2 cookie sheets with foil.
• In a small bowl sift together cocoa, salt and 1/4 cup of Splenda.
• In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
• Beat in remaining 1/4 cup Splenda, 1/2 tablespoon at a time until meringue is glossy and stiff peaks form.
• Gently fold in cocoa mixture and vanilla extract.
• Drop by rounded teaspoonfuls one inch apart on foiled cookie sheets.
• Bake 25 minutes for soft chewy cookie, or 40 minutes for crisp ones. You can customize these! The longer they bake the lighter they get, just don't over bake.
• Dust cooled cookies with confectioners sugar if desired.

CHOCOLATE BLISS OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350°F. Microwave 8 oz. chocolate in large microwavable bowl on HIGH 2 minutes; stir until chocolate is completely melted. Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended. Add oats and baking powder; mix well. Stir in chopped chocolate, raisins and walnuts.
• Drop rounded tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
• Bake 12 to 13 minutes or until cookies are puffed and shiny. Cool 1 minute; remove from baking sheets. Cool completely on wire racks.