CHOCOLATE CHIP TEA COOKIES
A buttery shortbread-style cookie loaded with mini chocolate chips.
Provided by Michelle
Categories Snack
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
- Beat the butter, sugar and salt with an electric mixer on medium speed until fluffy. Add the vanilla and mix well. Reduce the mixer speed to low and gradually add the flour until just combined. Using a rubber spatula, stir in the miniature chocolate chips.
- Shape into 1-inch balls (a small cookie scoop is perfect for this) and place 2 inches apart on the prepared cookie sheets. Bake for 10-12 minutes, or until set but still pale in color. Allow to cool on the sheets for 5 minutes, then remove to wire racks to cool completely. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts : Calories 102 kcal, Carbohydrate 10 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 5 mg, Sugar 4 g, ServingSize 1 serving
MATCHA GREEN TEA CHOCOLATE CHIP COOKIES
Fun twist to the original chocolate chip cookie.
Provided by bitterSw33eT
Categories Desserts Cookies Chocolate Chip Cookie Recipes White Chocolate
Time 25m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease baking sheets or line with parchment paper.
- Sift flour, matcha, baking soda, and salt together in a bowl. Beat brown sugar, butter, and white sugar together in a large bowl using an electric mixer until blended; beat in vanilla extract, egg, and egg yolk until light and creamy.
- Mix flour mixture into creamed butter mixture until dough is just blended; fold in chocolate chips using a wooden spoon. Drop cookie dough, 1 heaping tablespoon per cookie, onto the prepared baking sheet 2 to 3 inches apart.
- Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes. Cool cookies on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 27.6 g, Cholesterol 33.9 mg, Fat 10.2 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 6.2 g, Sodium 93.5 mg, Sugar 19.5 g
NIGELLA LAWSON'S CHOCOLATE BISCUITS
Nigella Lawson calls these simple chocolate biscuits 'Granny Boyd's biscuits' after her editor's granny, who gave her the recipe. And, as Felicity Cloake says in her article on how to cook the perfect chocolate biscuits, 'these biscuits are so fine-textured they actually melt on the tongue'. If you prefer cookies, we can guarantee our best ever chocolate chip cookies won't disappoint.
Provided by delicious. magazine
Categories Biscuit recipes
Time 55m
Yield Makes 24 biscuits
Number Of Ingredients 6
Steps:
- Preheat the oven to 190°C/170°C fan/gas 5. Sift together the flour and cocoa powder into a mixing bowl and set aside.
- Cream together the butter and sugar until light and pale in colour (you can use a wooden spoon but it's easier and quicker with an electric hand whisk).
- Mix in the sifted flour and cocoa - the mixture might look as if it needs liquid to bring it together, but keep working in the ingredients and it will form a dough.
- Working quickly, roll the dough between the palms of your hands into walnut-sized balls and arrange on the baking sheets, spaced well apart. Flatten the cookie dough balls with the back of the fork.
- Bake the cookies in the preheated oven for 5mins, then turn the temperature down to 170°C/150°C fan/gas 2 for a further 15-20 mins.
- The biscuits should feel firm on top but not hard. Remove from the oven and transfer to cool on a wire rack, before storing in airtight container.
Nutrition Facts :
EASY CHOCOLATE CHIP COOKIES
Learn how to make classic chocolate chip cookies and enjoy them still warm from the oven. Perfect for a bake sale or with your afternoon tea.
Provided by Sophie Godwin - Cookery writer
Categories Afternoon tea, Dessert, Snack, Treat
Time 32m
Yield Makes 10
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
- Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 308 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
ULTIMATE CHOCOLATE CHIP COOKIES
We named this recipe "Ultimate Chocolate Chip Cookies," because it's got everything a cookie connoisseur could possibly ask for. With a texture that is slightly crispy on the outside and chewy on the inside, it's a favorite chocolate chip cookie recipe that's been top-rated by hundreds of satisfied home cooks.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
- Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
- Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g
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
CHOCOLATE CHIP TEA BISCUITS
I love just about anything baked with chocolate. These biscuits are no exception! They are good! By the way, you don't need a baking stone for this--just use the oven.
Provided by swirlycinnacakes
Categories Quick Breads
Time 47m
Yield 16 biscuits, 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F.
- Mix the flour, baking powder, salt and sugar together briefly on lowest setting in the lovely stainless steel mixing bowl.
- Add the softened butter and mix together until coarse and crumbly, then add the chocolate chips.
- Keeping the mixer on slow speed, slowly add milk until the dough just begins to come together.
- Remove the dough, and pat out into 2 discs, slicing each one into eight (8) biscuits.
- Sprinkle with additional sugar and arrange the biscuits on a baking stone.
- Bake for ~12-15 minutes, or until the tops have become slightly golden. Remove from oven and enjoy warm!
Nutrition Facts : Calories 133.4, Fat 5.8, SaturatedFat 3.5, Cholesterol 8.8, Sodium 166.9, Carbohydrate 19.2, Fiber 0.9, Sugar 6.5, Protein 2.3
CHOCOLATE-CHIP BISCOTTI
Make and share this Chocolate-Chip Biscotti recipe from Food.com.
Provided by Alan in SW Florida
Categories Dessert
Time 1h25m
Yield 5 dozen biscotti
Number Of Ingredients 10
Steps:
- Preheat oven to 350ºF. In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. With a pastry blender or 2 knives used scissor-fashion, cut in the butter or margarine until mixture resembles fine crumbs.
- Spoon 1 tablespoon beaten eggs into a cup; reserve. Add chocolate chips, walnuts, vanilla, and remaining beaten eggs to flour mixture; stir until evenly moistened. With hand, knead mixture a few times in bowl until dough forms.
- On floured surface, with floured hands, divide dough into quarters. Shape each quarter into a 9" by 2" log. Place logs crosswise, 4 inches apart, on 2 large cookie sheets. With a pastry brush, brush tops and sides of logs with reserved egg. Bake logs 25 minutes. Cool logs on cookie sheets on wire rack 10 minutes.
- Place 1 log on cutting board. With serrated knife, cut warm log crosswise into 1/2-inch-thick diagonal slices. Place slices upright, 1/4-inch apart, on cookie sheets. Repeat with remaining logs. Bake slices 15 minutes to allow biscotti to dry out. Cool completely on sheets on wire racks. (Biscotti will harden as they cool.) Store biscotti in tightly covered container.
Nutrition Facts : Calories 783.2, Fat 38.2, SaturatedFat 14.4, Cholesterol 136, Sodium 318.4, Carbohydrate 104, Fiber 5, Sugar 59.8, Protein 14.1
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