CHOCOLATE HUG COOKIES RECIPE - (4.1/5)
Provided by janetbrawner
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper and set aside. Combine the flour, cocoa powder, baking soda, and salt in a small bowl. Gently stir with a whisk to evenly distribute. Set aside. Fit a stand mixer with a paddle attachment and cream the butter, both sugars, and vanilla until light and creamy. Add the eggs and mix until completely incorporated. Scrape down the sides of the bowl. Add the dry ingredients and mix on low speed until the ingredients are just combined. Use a tablespoon to place the dough onto the prepared cookie sheets. Do not flatten the cookie dough balls. Bake for 12 to 14 minutes. Do not over-bake. Remove the cookies from the oven and let them cool for 5 minutes. Then, gently press a Kiss into the middle of each cookie. Cool for 15 to 20 more minutes then serve warm. Or, let the cookies cool completely before serving or storing.
COOKIES WITH A HUG
Make and share this Cookies With a Hug recipe from Food.com.
Provided by chef FIFI
Categories Dessert
Time 40m
Yield 24-30 Cookies
Number Of Ingredients 4
Steps:
- Combine all ingredients together.
- Mix well.
- Batter will be very firm.
- Drop on ungreased cookie sheet by the teaspoonsful.Bake in oven of 350 degrees.
- Bake for 8-13 minutes.
- Press a hug in the middle of each cookie.
- Chocolate will melt in the middle.
- Let cool.
- After thoroughly cooled, dust with a tiny bit of powdered sugar (optional).
- Enjoy.
CHOCOLATE ZEBRA HUG COOKIES
Calling all chocolate lovers! This is a tasty, easy-to-bake cookie that is like a snow -capped brownie. It is sure to please anyone!
Provided by Cricket
Categories Dessert
Time 1h
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Over low heat melt unsweetened chocoate and set aside to cool.
- Combine eggs, sugar, melted chocolate, vanilla, and oil.
- Gradually add flour and baking powder (Dough will be a stiff brownie-like mixture).
- Chill for two hours.
- Shape dough into small balls (I use a rounded greased measuring spoon or small cookie scoop) and roll into powdered sugar.
- Place on a ungreased cookie sheet ( although I grease all my cookie pans).
- Bake at 375 degrees for 8-10 minutes, or until edges are set and tops are cracked.
- Place an unwrapped Hershey's Hug in the center (don't push all the way to bottom).
Nutrition Facts : Calories 80.5, Fat 3.9, SaturatedFat 1.2, Cholesterol 13.2, Sodium 20.2, Carbohydrate 11, Fiber 0.5, Sugar 6.3, Protein 1.2
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.
CHOCOLATE HUGS AND KISSES COOKIES
Send a caring message this Valentine's Day by giving chocolaty, sugar-dusted hugs and kisses to someone you love. This recipe appears on the Martha Stewart Makes Cookies App.Also try:Hugs and Kisses Sugar Cookies
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 1/2 dozen
Number Of Ingredients 9
Steps:
- Sift together flour, cocoa, salt, and cinnamon into a bowl. With an electric mixer, beat butter and confectioners' sugar on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Gradually mix in flour mixture. Wrap dough in plastic wrap. Chill 1 hour.
- Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to 1/8 inch thick. Transfer to a parchment-lined baking sheet. Freeze 15 minutes.
- Using a 2- or 3-inch X- or O-shaped cookie cutter, quickly cut out shapes from dough (if dough begins to soften, return to freezer for 3 to 5 minutes). Reroll scraps once and cut out more shapes.
- Transfer shapes to baking sheets, spacing them 2 inches apart. Freeze until firm, about 15 minutes. Brush flour from shapes. Sprinkle with sanding sugar. Bake until crisp, rotating sheets halfway through, about 8 minutes. Let cool completely on sheets on wire racks. Cookies can be stored in an airtight container at room temperature for up to 1 week.
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