CHOCOLATE FUDGE COOKIES
This recipe is so easy to make, and yields delicious chocolaty cookies.
Provided by Kalsmom
Categories Desserts Cookies Chocolate Cookie Recipes
Time 20m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
- 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 172.7 calories, Carbohydrate 20.2 g, Cholesterol 17.7 mg, Fat 10.5 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 2.7 g, Sodium 183.7 mg, Sugar 12.1 g
CHOCOLATE FUDGE COOKIES
If you love fudge, you'll love these cookies. I make a lot of chocolate cookies for the family, but these are everyone's favorite.
Provided by pressurecooker
Categories Dessert
Time 2h8m
Yield 4 DOZEN, 10 serving(s)
Number Of Ingredients 7
Steps:
- In a microwave safe bowl, melt chips (about 2 minutes).
- Add milk and butter; stir well.
- Add rest of ingredients and mix well.
- Divide dough into thirds; make each an 8" roll.
- Wrap in wax paper; chill 2 hours.
- Cut cookies 1/4" and place on ungreased cookie sheet.
- Bake 7-9 minutes at 350°F.
- Cool.
- Store in airtight container.
Nutrition Facts : Calories 541.8, Fat 27.1, SaturatedFat 13, Cholesterol 23.6, Sodium 238.3, Carbohydrate 72.2, Fiber 4.4, Sugar 46.8, Protein 10.1
CHOCOLATE FUDGE COOKIES
Steps:
- Mix together flour and baking powder and set aside.
- Bring a pan of water to a boil and remove from heat. Combine chocolate and butter in a heat proof bowl and set over pan of water, stirring occasionally until melted.
- In a large bowl, whisk eggs with salt , then whisk in both sugars. Whisk in chocolate mixture, then rum.
- Stir in flour to form a soft dough. Scrape dough onto a piece of plastic wrap and wrap tightly. Chill 2 hours.
- Set racks in upper and lower thirds of the oven and preheat to 350 degrees. Flour your hands and rool the chilled dough into 2-teaspoon balls. They don't have to be too neat. Roll each ball in confectioners' sugar. Arrange well apart on prepared pans and bake about 12 minutes. cool pans on a rack before removing cookies from pan
CHOCOLATE FUDGE CHIP COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 55m
Yield 3 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar and brown sugar until fully combined. Add the eggs and mix to combine. Add the flour, cocoa powder, baking soda and salt and mix. Add the pecans and both chocolate chips; mix until just combined.
- Drop heaping tablespoons of dough onto the baking sheets. Bake, rotating the sheets once halfway through, until the cookies are set, about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough.
GOOEY DOUBLE CHOCOLATE CHIP FUDGE COOKIES
A Perfect choice for anyone who has a sweet tooth,
Provided by fiona8524
Time 20m
Yield Makes 15-30 Cookies
Number Of Ingredients 7
Steps:
- Place Butter and Sugar into a bowl and rub together with hands (always hands)
- Add egg yolk and caramel essence to the butter sugar mixture and mix together.
- Sift flour, double chocolate chips and fudge chunks then start mixing together until the mixture is lovely and smooth.
- Take two teaspoons or two tablespoons (depending on how big you want cookies to be) and place on a baking tray covered with non stick paper. Place in a preheated oven Gas Mark 5-6 for 10-15 minutes
- Once cookies are soft take them out straight away never leave in oven for a longer period as it will result in a cookie that is too hard to eat. Leave to cool on a cooling rack. Once Cookies Are Cool ENJOY !!!!!
CHOCOLATE FUDGE CRINKLE BISCUITS
Use storecupboard ingredients to make these moreish chocolate fudge crinkle biscuits. They make the perfect partner to a coffee as an afternoon treat
Provided by Anamaria Cook
Categories Afternoon tea, Treat
Time 30m
Yield Makes 35-40 mini biscuits
Number Of Ingredients 7
Steps:
- Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
- Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.
- Bake in the centre of the oven for 10 mins - they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.
Nutrition Facts : Calories 67 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
CHOCOLATE FUDGE COOKIES WITH TOFFEE & DRIED CHERRIES
These cookies have a crispy exterior and a soft and chewy interior. The various flavours and textures (rich dark chocolate, chewy sour cherries, and sweet crisp toffee) combine to produce a deliciously addictive cookie. From Regan Daley's cookbook, "In The Sweet Kitchen: The Definitive Baker's Companion". If you are using cherries, make sure they are plump and soft. If you want smaller cookies, decrease baking time. Dough freezes very well. These are fabulously gooey when warm.
Provided by blucoat
Categories Drop Cookies
Time 40m
Yield 40 large cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Line two heavy baking sheets, not non-stick with parchment paper and set aside. Sift flour, cocoa, baking soda and salt together in a bowl and set aside.
- In a large mixing bowl or the bowl of an electric or stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light in colour and fluffy - about 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Beat in the vanilla. Stir in the flour-mixture in 3 additions, blending just until the dry ingredients are moistened. This part is really easier with a wooden spoon since the batter is quite dense. (The dough may be frozen at this point for up to 4 months; wrap securely in plastic wrap, then in a plastic freezer bag; thaw in the refrigerator without removing its wrapping before portioning the cookies and baking.).
- Drop the batter by heaping tablespoons onto the prepared baking sheets and place them in the centre of the oven, turning half way through baking.
- Bake the cookies for 15-18 minutes or until barely set in the centre and just firm around the edges. Cool cookies on tray for 3-5 minutes, then transfer to wire rack to cool completely before storing. Store in air tight containers, layered between sheets of parchment or waxed paper for up to 5 days.
BROWNIE FUDGE COOKIES RECIPE BY TASTY
Here's what you need: brown sugar, eggs, butter, chocolate, vanilla extract, plain flour, baking powder, salt, dark chocolate chip, white chocolate chip
Provided by Ellie Holland
Categories Desserts
Yield 10 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350˚F (180°C) and line a baking tray with grease proof paper.
- In a large bowl, whisk together the brown sugar and eggs.
- Next, whisk in the butter, chocolate, and vanilla extract.
- Fold in the flour, baking powder, and salt.
- Finally mix in the chocolate chips.
- Chill in the fridge for 30 minutes, until slightly set.
- Scoop golf ball-size dollops of cookie dough onto the baking tray, making sure you leave enough room for them to spread out.
- Bake for 12 minutes, until crispy on top and slightly gooey in the middle.
- Enjoy!
Nutrition Facts : Calories 450 calories, Carbohydrate 49 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, Sugar 35 grams
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- Line two baking trays with baking paper. In a large mixing bowl, add butter and sugars and beat with an electric mixer until combined.
- Add vanilla and egg and beat for a minute or so until combined. Sift in flour, baking soda, cocoa powder and salt, if using, into the mixture, and mix briefly until a chocolately dough forms.
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