IRRESISTIBLE CHEWY WHITE CHOCOLATE CHIP COOKIES
Soft, chewy, delicious, and EASY! These cookies will disappear as soon as they are taken out of the oven. The sweet flavor of the white chocolate chips is irresistible!
Provided by Kelsey1014
Categories Dessert
Time 23m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350 degrees.
- Cream together margarine and eggs until smooth. (Add the eggs 1 at a time.).
- Add the granulated sugar followed by the brown sugar.
- Add the flour 1 cup at a time.
- Add vanilla, salt and baking soda.
- Add the white chocolate chips 1 cup at a time.
- Bake in the oven for 12-13 minutes.
- They will be very soft when removed from the oven, but immediately use a metal spatula to remove them from the cookie sheets to let the cookies cool.
Nutrition Facts : Calories 1351.3, Fat 47.6, SaturatedFat 21, Cholesterol 110.9, Sodium 1068.5, Carbohydrate 214.2, Fiber 2.7, Sugar 141.7, Protein 18.1
SOFT CHOCOLATE COOKIES
Your family will find these chocolate cake-like cookies irresistible!
Provided by Frankie
Categories Desserts Cookies Chocolate Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated; beat in last egg along with vanilla extract. Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into butter mixture until just incorporated; mix in chocolate chips.
- Roll dough into 2-inch balls, or drop spoonfuls of dough 2 inches apart, onto ungreased baking sheets.
- Bake in preheated oven until edges of cookies are firm, 10 to 12 minutes. Remove to wire racks. Dust warm cookies with confectioners' sugar, if desired.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 21.5 g, Cholesterol 23.9 mg, Fat 7 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 109.6 mg, Sugar 15.1 g
IRRESISTIBLE CHOCOLATE "WHATEVER" COOKIES
These cookies have a wonderful rich chocolate flavor. And the aroma! I had to beat my boyfriend and housemate away from the oven with a spatula while the cookies were baking.The "whatever" refers to the chips, nuts, candies you put in these cookies (I used holiday colored m&m's). This is adapted from a Hershey Kitchens recipe.
Provided by chiclet
Categories Drop Cookies
Time 45m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a large bowl, beat butter, sugars, vanilla and salt until creamy. Add eggs and beat well.
- In a separate bowl, stir together cocoa, flour, and baking soda. Gradually add to butter mixture, beating until well blended (the dough will be quite thick).
- Stir in whatever candies or nuts you are using.
- Drop by rounded teaspoons onto an ungreased cookie sheet.
- Bake 8-10 minutes, until set. Cool slightly before removing from cookie sheet to wire racks to cool completely.
Nutrition Facts : Calories 119.5, Fat 5.6, SaturatedFat 3.4, Cholesterol 19.9, Sodium 86.2, Carbohydrate 16.6, Fiber 0.6, Sugar 11.7, Protein 1.3
IRRESISTIBLE CHOCOLATE CAKE
This is from the Sampson Eagon Inn. It's a little bit a work, but really worth it. True chocolate nirvana!
Provided by Mirj2338
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Blend together 1 cup sugar, cocoa powder and 1/2 cup yogurt.
- In another bowl, cream butter with 1 cup sugar.
- Beat eggs, one at a time, into creamed butter.
- Then beat in cocoa mixture.
- In a separate bowl, sift together flour, salt and baking soda.
- Add flour to butter cocoa mixture, alternating with remaining 1/2 cup of yogurt into which the Kahlua has been blended.
- Fold in chocolate chips.
- Pour evenly into a buttered 10-inch springform tube pan that has been dusted with cocoa powder.
- Bake for approximately one hour or until tester comes out clean.
- Cool cake on a rack before removing from pan.
- For the Glaze---------------.
- Break chocolate into bits.
- Place double boiler over, not in, a pan of hot water.
- Add chocolate, cream, butter and Kahlua.
- Cover tightly and heat for a few minutes, stir until completely melted and smooth.
- Transfer to stainless steel bowl and cover.
- Keep at room temperature.
- Slowly pour about half the glaze over the top of the cake spreading it evenly with a metal spatula over the top, sides and in the center.
- Refrigerate until glaze is firm.
- Then repeat with remaining glaze.
- Refrigerate again to allow second layer of glaze to firm up.
- Decorate with piped buttercream chocolate frosting in an interesting shape and top each with a chocolate coffee bean or pecan or walnut half.
- Or just accent with fresh flowers in center and around the sides.
- Best served the next day.
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