SUPER GOOEY CHOCOLATE DROPS
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield about 2 dozen large cookies
Number Of Ingredients 14
Steps:
- Position racks in the lower and upper third of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
- Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
- Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
- In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using.
- Drop the batter in heaping tablespoons onto baking sheets--a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.
- Store cookies in a tightly sealed container at room temperature for up to a week.
AUNT SALLY'S COCOA DROPS
My mother used to make these cookies, they are my all time favorite. She usually frosted them with a white icing. I made them for my children but they usually didn't last long enough to get frosted. Now I make them for my 14 month old granddaughter. They are so soft and so good! I usually double the recipe.
Provided by Gwen Brown
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 10
Steps:
- Mix thoroughly sugar, shortening and egg. Stir in buttermilk and vanilla. Sift dry ingredients and stir in. Add nuts.
- Chill dough for 1 hour.
- Preheat oven to 400 degrees F (200 degrees C). Drop by rounded spoonfuls onto the cookie sheet.
- Bake 8 to 10 minutes. Cool. Frost with chocolate or white icing. Enjoy!
Nutrition Facts : Calories 97.2 calories, Carbohydrate 11.6 g, Cholesterol 5.4 mg, Fat 5.4 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 57.5 mg, Sugar 5.9 g
HOT CINNAMON COCOA
"THERE'S NOTHING that warms a body on a cold winter day like a steaming cup of cocoa, and my mother's was extra-special. She would put a small piece of cinnamon in to add more flavor. Mmm-m-m, it was good."
Provided by Taste of Home
Time 20m
Yield about 4 servings.
Number Of Ingredients 7
Steps:
- In the top of a double boiler, stir together cocoa, sugar and salt. Gradually add boiling water. Place over direct heat and boil for 2 minutes, stirring constantly. Add milk and cinnamon sticks and place over boiling water. Stir and heat 10 minutes. Remove sticks and stir in vanilla. Beat with a wire whisk to froth milk. Serve immediately.
Nutrition Facts :
COCONUT AND OATMEAL DROP COOKIES
Provided by Food Network
Time 15m
Yield 48 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
- Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.
COCOA DROPS
Make and share this Cocoa Drops recipe from Food.com.
Provided by BothFex
Categories Dessert
Time 20m
Yield 30-40 pieces, 10 serving(s)
Number Of Ingredients 11
Steps:
- Combine walnuts, flaxseeds, coconut, and oats in the bowl of a food processor. Process until uniformly combined.
- Add dates, raisins, cocoa powder, agave, cinnamon, and salt. Mix until all ingredients are blended and hold together when squeezed (you may need to add a bit more agave).
- Remove mixture from food processor and stir in chips.
- Measure out mixture using a candy scoop (like a small ice cream scoop) or a tablespoon. Mold/roll mixture into a ball.
- Roll candy in cocoa powder or a mixture of cocoa powder and powdered sugar (some people find straight cocoa powder to bitter).
Nutrition Facts : Calories 103.8, Fat 5.7, SaturatedFat 1.2, Sodium 18, Carbohydrate 14.3, Fiber 2.8, Sugar 9.2, Protein 2.2
CINNAMON COCOA DROPS
Almond, cinnamon and cocoa add a flavorful combination to this Swedish cookie.
Provided by Mandy Simmons
Categories Scandinavian Recipes
Yield 30
Number Of Ingredients 5
Steps:
- Set oven to 300 degrees F (150 degrees C). Grease cookie sheets.
- Whip egg whites until stiff. Add almonds, cocoa, cinnamon and sugar and stir to just blend.
- Drop by spoonfuls on cookie sheets and bake for 20 minutes, or until dry.
Nutrition Facts : Calories 28.4 calories, Carbohydrate 4 g, Fat 1.2 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 3.8 mg, Sugar 3.5 g
COCOA CINNAMON COOKIES
A rolled cookie. Another one from my cookie clipping collection dated 1984. I don't make these too often since I have become a lazy cook and don't make rolled cookies too often. You can decorate these with a piped icing trim.
Provided by teapotter
Categories Dessert
Time 10m
Yield 40 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour, sugar, cocoa, and cinnamon in a large bowl.
- Cut in butter and margarine until in small bits. Stir in egg yolk until until blended. If dough seems too dry work in a few drops of milk. Form dough into a ball and wrap with plastic wrap. Chill dough about 30 minutes.
- Divide dough into 3 pieces. Return 2 to fridge. Roll 1/3 at a time on a lightly floured board to 1/8 inch thick. Cut with a 3 inch floured cookie cutter.
- Place cookies 1/2 inch apart on lightly greased cookie sheet.
- Bake at 350F for 10 to 12 minutes till firm. Remove to rack to cool.
- When cool, decorate with icing as desired. Store airtight in a cool place. Makes about 40.
Nutrition Facts : Calories 76, Fat 4.8, SaturatedFat 1.9, Cholesterol 10.8, Sodium 43.4, Carbohydrate 7.7, Fiber 0.4, Sugar 2.5, Protein 0.9
FUDGY COCOA DROPS
Crunchy on the outside and cake-like on the inside, these chocolaty treats won't last long, even with just the two of you! "I make them for my grandkids, too" notes Jill Duncan of Schriever, Louisiana.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in almonds. Cover and refrigerate for 10 minutes. , Roll dough into 12 balls. Place 2 in. apart on an ungreased baking sheet. Bake at 350° for 13-18 minutes or until set and tops are cracked. Cool for 2 minutes before removing to a wire rack.
Nutrition Facts : Calories 103 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 94mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
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