SOFT CHOCOLATE COOKIES
Your family will find these chocolate cake-like cookies irresistible!
Provided by Frankie
Categories Desserts Cookies Chocolate Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated; beat in last egg along with vanilla extract. Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into butter mixture until just incorporated; mix in chocolate chips.
- Roll dough into 2-inch balls, or drop spoonfuls of dough 2 inches apart, onto ungreased baking sheets.
- Bake in preheated oven until edges of cookies are firm, 10 to 12 minutes. Remove to wire racks. Dust warm cookies with confectioners' sugar, if desired.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 21.5 g, Cholesterol 23.9 mg, Fat 7 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 109.6 mg, Sugar 15.1 g
EDIBLE CHOCOLATE COOKIE DOUGH
What's the only thing better than a fudgy chocolate cookie? Eating the dough of course! This edible chocolate cookie dough is 100% safe to eat because it's eggless and has no raw flour. It has the most delicious chocolate flavor, is ready in under 15 minutes, and totally decadent!
Provided by Fiona Dowling
Categories Dessert
Time 15m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350F degrees.
- Pour the flour onto a cookie sheet (line the cookie sheet if it's very burnt/discolored) and bake the flour for 5-7 minutes in the preheated oven.
- Remove the flour into the oven and measure out 1 cup of flour (I spoon it into a dry measuring cup and level off the top). Turn off the oven.
- In a medium bowl, beat together the butter, brown sugar and white sugar until fluffy.
- Mix in the vanilla extract and salt.
- With the mixer on low speed, beat in the cocoa powder and flour.
- Mix in the milk 1 tablespoon at a time until you get the desired consistency.
- Stir in the chocolate chips.
Nutrition Facts : Calories 669 kcal, Carbohydrate 93 g, Protein 7 g, Fat 33 g, SaturatedFat 20 g, Cholesterol 66 mg, Sodium 184 mg, Fiber 5 g, Sugar 61 g, ServingSize 1 serving
BEST EVER CHOCOLATE CUTOUT COOKIES
This recipe is my grandmother's. this will be the best chocolate cutout cookie you have ever tasted! Very chocolaty with a lot of taste! Everyone asks for the recipe when I bake these! The kids love them so its time to share!! ENJOY!
Provided by KRISTA3
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 36
Number Of Ingredients 7
Steps:
- Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
- Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto 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.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 11.9 g, Cholesterol 15.3 mg, Fat 4.3 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 2.6 g, Sodium 50.2 mg, Sugar 7 g
CHOCOLATE COOKIE DOUGH
If you'd like to try a variation, see what ingredients to add: Basic Vanilla Dough, Spice Cookie Dough, Citrus Cookie Dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Whisk together flour, cocoa powder, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined.
CHOCOLATE CHIP COOKIE DOUGH ICE CREAM
No ice cream maker required! This will take a little bit of time if you're making the cookie dough from scratch, but it's totally worth the effort! Remember when whipping your whipping cream to use cold beaters and a cold bowl! The cookie dough in this recipe is from Steve_G's Recipe #80470, but feel free to use your favorite cookie dough recipe instead!
Provided by Pale Rose
Categories Ice Cream
Time 30m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 19
Steps:
- First prepare cookie dough. Cream melted butter and sugars in a large bowl.
- Add egg, egg yolk, and vanilla extract, then beat well.
- Add flour, baking powder, and salt, then beat just until combined.
- Stir in chocolate chips. Refrigerate 1 cup of cookie dough for the ice cream. Do whatever seems fit with the rest of it. :).
- Next, prepare the ice cream. Whip the whipping cream and set aside.
- In a separate bowl, beat eggs and egg yolks. Add sugar, flour, baking powder, salt, and vanilla extract, and beat until combined.
- Fold whipping cream into the mixture, until fully incorporated. The mixture should not have any white streaks. The whole mixture will be a very light caramel color.
- Pour mixture into a 12-cup container (or divide among smaller containers).
- Freeze for 2-3 hours until thickened.
- Take 1 cup of the reserved cookie dough, and pinch off marble sized chunks. Fold chunks into thickened ice cream mixture with a spatula. You'll see cookie dough color start to "melt" into the ice cream. Keep folding the cookie dough into the ice cream, until the ice cream is a uniform cookie dough color.
- Return ice cream to the freezer and freeze overnight or until firm.
Nutrition Facts : Calories 674.8, Fat 37.5, SaturatedFat 22.4, Cholesterol 188.2, Sodium 326.4, Carbohydrate 82.2, Fiber 2.3, Sugar 59.9, Protein 7
WHITE CHOCOLATE COOKIE DOUGH BALLS
Someone made this for the pastor at our church and he couldn't keep them a secret. Neither could I. Don't make the cookie dough balls too big as they are very rich.
Provided by tammy dalton
Categories Dessert
Time 30m
Yield 12 balls, 12 serving(s)
Number Of Ingredients 2
Steps:
- Form 1 inch balls with the cookie dough. Refrigerate or put in the freezer to keep them very cold.
- Melt white chocolate chips in a double boiler.
- Coat cold cookie dough balls in melted chocolate and place on wax paper to harden. ( take only a few dough balls out of the fridge at a time so they will stay cold).
- After chocolate has hardened they can be stored in any sealed container including ziploc bags.
Nutrition Facts : Calories 320.3, Fat 16.8, SaturatedFat 8.1, Cholesterol 13, Sodium 104.5, Carbohydrate 40, Fiber 0.6, Sugar 16.8, Protein 3.3
EDIBLE CHOCOLATE CHIP COOKIE DOUGH
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 3 cups
Number Of Ingredients 7
Steps:
- Beat the butter, brown sugar, vanilla and salt in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, about 3 minutes.
- Reduce the speed to low, add the toasted flour and beat until combined, about 30 seconds. Add the milk, increase the speed to medium and beat until creamy, about 30 seconds. Stir in the chocolate chips. Refrigerate at least 1 hour or overnight.
CHOCOLATE CHIP COOKIE DOUGH
Meet your new favorite sweet treat; just a little bit will enhance your ice cream, milkshake, buttered toast-or serve as the filling of a cookie sandwich (smush some of the dough in between two vanilla wafers).
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield about 1 cup
Number Of Ingredients 9
Steps:
- Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note).
- Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
- Refrigerate in an airtight container for up to 5 days.
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