HERSHEY'S CHEWY CHOCOLATE COOKIES
These are really good chewy chocolate cookies! This recipe came from on the container of Hershey's baking cocoa.
Provided by Aunt Dawn
Categories Drop Cookies
Time 30m
Yield 4 1/2 dozen cookies
Number Of Ingredients 8
Steps:
- Cream butter and sugar in large bowl.
- Add eggs and vanilla; blend well.
- Combine flour, cocoa, baking soda and salt.
- Blend into creamed mixture drop by teaspoonful onto ungreased cookie sheet bake at 350° for 10 minutes (Do not over bake. Cookies will be soft. They will puff during baking, flatten upon cooling.) cool on cookie sheet until set, about 1 minute remove to wire rack to cool.
Nutrition Facts : Calories 1088.8, Fat 55.1, SaturatedFat 33.2, Cholesterol 218.2, Sodium 1022, Carbohydrate 139.7, Fiber 4.2, Sugar 89.2, Protein 11.7
HERSHEY'S PERFECTLY CHOCOLATE CHOCOLATE CHIP COOKIES
Make and share this Hershey's Perfectly Chocolate Chocolate Chip Cookies recipe from Food.com.
Provided by Mom10
Categories Drop Cookies
Time 40m
Yield 60 cookies, 60 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375*.
- Stir together flour, cocoa, soda, and salt.
- Beat butter, sugars, and vanilla until creamy.
- Add eggs and beat well.
- Gradually add flour mixture.
- Stir in chocolate chips.
- Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 - 10 minutes or until set. Cool slightly before removing from cookie sheet.
Nutrition Facts : Calories 95.5, Fat 5, SaturatedFat 3, Cholesterol 15.2, Sodium 66.3, Carbohydrate 12.6, Fiber 0.6, Sugar 8.2, Protein 1.1
CHEWY CHOCOLATE COOKIES
This is a Cook's Illustrated recipe that was originally published in January 2009. These are dark, almost fudgy cookies that are not crumbly at all. They develop a nice, crackly top and are not overly sweet, even with the granulated sugar coating. CI recommends using Callebaut Intense Dark L-60-40NV, but any high- quality dark, bittersweet, or semisweet chocolate will work. Light brown sugar can be substituted for the dark, as can light corn syrup for the dark, but with some sacrifice in flavor. A spring-loaded ice cream scoop (size #30) can be used to portion the dough.
Provided by Chilicat
Categories Drop Cookies
Time 1h7m
Yield 16 cookies, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Line a large (18- by 12-inch) baking sheet with parchment paper. Place ½ cup granulated sugar in shallow baking dish or pie plate.
- Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl.
- In stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 2 minutes. Reduce speed to medium-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping bowl once with rubber spatula. With mixer running at low speed, add flour mixture and chopped chocolate; mix until just incorporated, about 30 seconds, scraping bowl once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Chill dough 30 minutes to firm slightly (do not chill longer than 30 minutes).
- Divide dough into 16 equal portions; roll between hands into balls about 1 1/2 inches in diameter. Working in batches, drop 8 dough balls into baking dish with sugar and toss to coat. Set dough balls on prepared baking sheet, spacing about 2 inches apart. Bake until cookies are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 10 to 11 minutes. Do not overbake.
- Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature.
Nutrition Facts : Calories 216.9, Fat 9.3, SaturatedFat 5.8, Cholesterol 22.9, Sodium 99, Carbohydrate 34, Fiber 1.6, Sugar 17.7, Protein 2.3
CHOCOLATE CHEWY COOKIES
Double chocolate, chewy, yummy, best ever cookies! I got this recipe from my friend Bella, one of the finest bakers I've ever known.
Provided by Hey Jude
Categories Drop Cookies
Time 27m
Yield 4-5 dozen cookies, 48-60 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a bowl, combine flour, cocoa powder, baking soda and salt; set aside.
- In a large mixing bowl, cream butter and sugar; add eggs and vanilla, mix well.
- Gradually beat in the flour mixture then add chocolate chips.
- Drop the dough by rounded tablespoonfuls onto greased baking sheets.
- Bake 10-12 minutes; let cookies rest on baking sheets for 2 minutes before removing with a spatula to wire racks to cool completely.
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