CHOCOLATE BUTTER COOKIES RECIPE
Learn how to make the best chocolate butter cookies. These cookies are crispy and they melt in your mouth. These cookies are also known as Danish cookies, melting moments cookies and melt in your mouth cookies. This recipe is super easy and the cookies are perfect for Christmas, for birthdays or any other occasion.
Provided by TheCookingFoodie
Categories Cookie Recipes Christmas Dessert Recipes Desserts Thanksgiving Dessert Recipes
Yield 30
Number Of Ingredients 7
Steps:
- Preheat oven to 340˚F (170˚C). Line two baking sheeting with parchment paper.Place butter, vanilla extract and sugar in a large bowl, beat until incorporated, light and fluffy.Sift in flour, cornstarch, cocoa powder in two batches. Mix until combined.Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough into 2-inch circles.Refrigerate for 20-30 minutes.Bake, one pan at a time, for about 13-15 minutes. Allow to cool completely before storing or serving.Notes:Store in an airtight container at room temperature for up 3-4 days.You can freeze the cookies for up to a month.OTHER COOKIE RECIPES:Thumbprint CookiesCream Cheese CookiesSoft and Chewy Chocolate Chip CookiesAlmond Cookies
EASY CHOCOLATE COOKIES!!
Make and share this Easy Chocolate Cookies!! recipe from Food.com.
Provided by annie.luvs.to.bake
Categories Dessert
Time 25m
Yield 36 cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease 2 baking sheets with butter (or spray).
- Put the confectioners' sugar into a medium bowl and set aside.
- In another medium bowl, stir together the flour, cocoa, baking powder, and salt.
- In a large bowl, using an electric mixer on medium speed, beat the butter and sugar and vanilla extract for about 3 minutes (until creamy). Make sure to scrape down the sides of the bowl!
- Add one egg to the bowl and beat until blended. Then, add the second egg.
- Add the flour mixture. Mix on low speed until blended.
- Using a tablespoon, scoop up a rounded spoonful of dough.
- Roll the dough into a ball using your hands.
- Roll the ball in the confectioners' sugar until covered.
- Place the balls on the prepared baking sheet.
- Space each ball of dough about 2 inches apart.
- Bake cookies for 10 to 12 minutes, until crackled and puffed.
- Enjoy! (:.
Nutrition Facts : Calories 126, Fat 4.6, SaturatedFat 2.7, Cholesterol 25.7, Sodium 87.3, Carbohydrate 20.7, Fiber 0.8, Sugar 12.9, Protein 1.8
CHOCOLATE BUTTER COOKIES
Steps:
- Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract; continue beating until well mixed.
- Combine flour, cocoa and salt in another bowl. Add flour mixture gradually to butter mixture, beating at low speed and scraping bowl often, until well mixed.
- Divide dough into thirds. Wrap each third in plastic food wrap; refrigerate 2 hours or overnight until firm.
- Heat oven to 375°F.
- Shape dough with floured hands, one-third at a time (keep remaining dough refrigerated), into 1-inch balls. Form balls into desired shapes (balls, squares, logs, etc.) or follow variations as directed below. Place 1 inch apart onto ungreased cookie sheets. Bake 7-9 minutes or until set. (Surface may crack slightly.) Cool completely. Decorate as desired.
Nutrition Facts : Calories 80 calories, Fat 4 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 40 milligrams, Carbohydrate 9 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
SIMPLE CHOCOLATE CHIP COOKIES
These classic cookies are a go-to sweet treat that are easy to whip up and store well-if they last! We use two kinds of sugar: granulated for crunch and brown for chewiness.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Position 2 racks in the center of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and 1 teaspoon salt in a large bowl.
- Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the eggs, one at time, beating after each addition to incorporate. Beat in the vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 heaping tablespoons of dough about 2 inches apart onto each prepared baking sheet. Roll the dough into balls with slightly wet hands. Bake, rotating the cookie sheets from upper to lower racks halfway through, until golden but still soft in the center, 12 to 15 minutes (the longer the cook time, the crunchier the cookies). Let cool for a few minutes on the baking sheet, and then transfer to a rack to cool completely.
- Let the baking sheets cool completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
EASY CHOCOLATE CHIP COOKIES
Quick and Easy Chocolate Chip recipe (just like Millies)!!
Provided by tori_collins123
Time 20m
Yield Makes Cookies
Number Of Ingredients 0
Steps:
- Pre-heat oven to 200oc
- Place butter and sugar in large bowl and mix well
- add the egg and vanilla essence and mix again
- sieve in flour and salt to mix and combine well.
- Cut the chocolate, but not to finely and add. Mix together then roll balls of mixture to about 2cm by 2cm and place on a baking tray with baking parchment on. Be careful not to put the cookies too close together.
- Place in preheated oven for 7-10 minutes. Repeat until all cookies are cooked.
- I use different kinds of chocolate and add nuts. For double chocolate cookies simply replace 50g flour with 75g chocolate powder.
EASY CHOCOLATE COOKIES
Quick chocolate cookie recipe. You can make them small and sandwich them with frosting or make them large and serve them with ice cream.
Provided by cicada77
Categories Desserts Cookies Chocolate Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, stir together the brownie mix and dry instant pudding. Add the oil and eggs; mix until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet.
- Bake for 6 to 10 minutes in the preheated oven, until firm. I think they are best if removed when the middle is still soft. Cool on cookie sheets for 1 minute before removing to wire racks.
Nutrition Facts : Calories 104.3 calories, Carbohydrate 14.5 g, Cholesterol 15.5 mg, Fat 5 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 95.8 mg, Sugar 2.1 g
BIG & BUTTERY CHOCOLATE CHIP COOKIES
My take on the classic cookie is inspired by a bakery in California called Hungry Bear. It's big, thick and chewy-truly the best chocolate chip cookie recipe. -Irene Yeh, Mequon, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts., Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight., To bake, place dough portions 2 in. apart on parchment-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°., Bake until edges are golden brown (centers will be light), 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 311 calories, Fat 19g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 229mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
EASY CHOCOLATE-DIPPED PEANUT BUTTER COOKIES
Get gourmet looking sweets in a snap with Easy Chocolate-Dipped Peanut Butter Cookies. Add Chocolate-Dipped Peanut Butter Cookies to your dessert menu!
Provided by My Food and Family
Categories Nuts
Time 1h35m
Yield 18 servings, 1 cookie each
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Mix peanut butter, sugar and egg until blended. Refrigerate 30 min.
- Roll peanut butter mixture into 18 balls. Place, 3 inches apart, on baking sheets. Flatten each ball, in crisscross pattern, with fork.
- Bake 18 to 20 min. or until lightly browned. Cool on baking sheets 5 min. Remove to wire racks; cool completely.
- Cover baking sheet with parchment or waxed paper. Melt chocolate as directed on package. Partially dip cookies in chocolate; gently shake off excess chocolate. Dip cookies in nuts; place on prepared baking sheet. Refrigerate until chocolate is firm.
Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 65 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 10 g, Protein 5 g
EASY BUTTER COOKIES
They are a delicious buttery shortbread cookie. Very easy to make, since you are not using the cookie press. Don't substitute margarine for the butter!
Provided by Dissie
Categories Dessert
Time 59m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 350 degrees.
- Cream butter with 1/2 cup sugar and vanilla using mixer.
- Add the flour to make batter stiff.
- Make into 2 rolls using waxed paper.
- Divide remaining sugar into bowls and color with food coloring. I usually do atleast 2 colors. Place sugar on a piece of waxed paper and spread sugar out.
- Roll cookie tube in colored sugar. Wrap rolls up using wax paper. Refrigerate rolls to stiffen. 30-45 minutes.
- Slice in 1/4 inch slices and bake just until bottom starts to become golden. Do not overbake. 7-9 minutes.
- Prep time includes refrigeration time.
EASY CHOCOLATE BISCUITS
Try this basic recipe for fail-safe biscuits every time. Make a batch of chocolate chip cookies, or adapt it to include nuts, fruit or your favourite sweets
Provided by Barney Desmazery
Categories Afternoon tea, Treat
Time 40m
Yield Makes 25 biscuits
Number Of Ingredients 6
Steps:
- Beat the butter and sugar together with an optional pinch of sea salt in a bowl until light and fluffy, then beat in the eggs one at a time. Sift over the flour and cocoa powder and beat into the butter mix, then fold through the chocolate chips. The mix can be made up to 2 days ahead and chilled or frozen for a month, or used straight away.
- To bake, heat oven to 190C/170C fan/gas 5. If the mix is at room temperature, place evenly spaced spoonfuls on parchment-lined baking sheets, allowing 2 tbsp for each cookie. If the mix is fridge cold, you can roll it into 40g balls before baking. The balls can be frozen and the biscuits baked from frozen, but they'll need a few minutes more. Bake for 12-15 mins until spread out and crusty around the outside. Leave to cool slightly and enjoy warm, or leave to cool completely and eat cold. The biscuits will keep in a tin for three days.
- As an optional extra, the biscuits can be dipped in chocolate. To do this, melt your chosen type of chocolate in a bowl over a pan of simmering water or in the microwave. Leave to cool a little, then dip half of each biscuit in the chocolate and leave them on parchment-lined trays somewhere cool to set. Again, the dipped biscuits will keep for up to three days in a tin or lidded plastic container.
Nutrition Facts : Calories 243 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.35 milligram of sodium
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