WAFFLED CHOCOLATE CHIP COOKIES
The best part of these crispy-on-the-outside, soft-in-the-middle- cookies is they're ready in a snap; no oven preheating required. We prefer thicker waffle irons for these cookies, but if your iron is thinner, be sure to adjust your timing so they'll cook faster.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield About 12 cookies
Number Of Ingredients 10
Steps:
- Whisk together the flour, baking soda and salt in a medium bowl. Beat the sugars and butter with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg until incorporated. Adjust the speed to medium-low and add the flour in 2 batches, mixing until incorporated. Mix in the chocolate chips. Refrigerate the dough for at least 30 minutes if time allows.
- Preheat a waffle iron to medium-low. Generously spray the top and bottom of the waffle iron with cooking spray. Scoop tablespoons of the dough, roll into balls and flatten slightly. Working in batches, place 1 dough round onto each section of the waffle iron, close gently and cook until slightly crisp, 3 to 6 minutes.
- Serve the cookies warm or store in an airtight container at room temperature for up to 1 day.
- Copyright 2013 Television Food Network, G.P. All rights reserved
CHEWY OATMEAL CHOCOLATE CHIP & PRUNE COOKIES
Goodbye, raisins! Say hello to California Prunes in this chewy Oatmeal Chocolate Chip cookie. Recipe by Enjoy Every Bite for the California Prune Board.
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 °F.
- Place Prunes in food processor and pulse to a paste consistency to for a Prune puree. Combine Prune puree, brown sugar, honey, egg, and vanilla in a large bowl.
- In a separate bowl combine flour, baking soda, salt, and rolled oats. Add flour mixture to Prune mixture and combine. Add dark chocolate chips.
- Form dough into balls about 1-inch in diameter. Press dough down to form the shape of the cookie you want. Bake for 8-10 minutes, or until cooked through with golden brown edges.
- Find more recipes here.
CHOCOLATE CHIP COOKIES
This is such an easy chocolate chip cookie. No special equipment, no creaming -- a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
- Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
- Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
- Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
- Store cookies in a tightly sealed container for up to 5 days.
- For a Rocky Road Bar:
- Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.
EXTRA-CRISPY CHOCOLATE CHIP COOKIES
We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. 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 onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
- When the baking sheets have cooled 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.
CALIFORNIA PRUNE PUREE CHOCOLATE CHIP COOKIES
Chocolate chip cookies just got better! Made with California Prune Puree, this recipe adds fiber and reduces fat without compromising on the flavor of this well-known cookie.
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF. Spray baking sheets with cooking spray; set aside. In large bowl beat Prune Puree, butter, sugars, eggs and vanilla to blend thoroughly. In small bowl mix flour, baking soda and salt. Stir dry ingredients into plum mixture until well mixed. Stir in chocolate morsels. Drop by tablespoonfuls onto prepared baking sheets; flatten slightly. Bake 10 minutes or until lightly browned around edges. Remove to racks to cool completely.
- Prune Puree: In food processor container, combine 2/3 cup (4 ounces) pitted Prunes and 3 tablespoons water; process on and off until finely chopped (makes 1/2 cup).
Nutrition Facts :
BEST BREAKFAST COOKIE
The trick is to underbake them a little bit, and the result is the soft cakey cookie you know and love!
Provided by LEIE
Categories 100+ Breakfast and Brunch Recipes
Time 45m
Yield 30
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
- In a large bowl, stir together the brown sugar, oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking.
- In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 175.7 calories, Carbohydrate 33.9 g, Fat 3.1 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 0.3 g, Sodium 221.3 mg, Sugar 14.3 g
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
PRUNE CHOCOLATE CHIP COOKIES
Lower fat cookie where prunes replace some of the butter. My children actually prefer these to regular chocolate chip cookies. I always have a batch of these in the freezer for a quick snack. If you want to use white flour use 2 1/4 cups. Be careful how many you eat they can be dangerous!
Provided by thebbsmom
Categories Drop Cookies
Time 25m
Yield 60 small cookies, 60 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Line baking sheets with parchment paper.
- In a large bowl beat puree, butter, both sugars, eggs and vanilla until smooth.
- In a small bowl combine flour and baking soda.
- Stir dry ingredients into wet and mix completely.
- Stir in chocolate chips.
- Drop tsps of dough onto baking sheets and flatten slightly with a fork and milk.
- Bake for 10 -12 minutes until liight brown around the edges.
- Transfer to wire rack to cook.
- Store in air tight container or freezer.
THIN AND CRISPY CHOCOLATE CHIP COOKIES
Crispy, buttery chocolate chip cookies with a caramel flavor that can't be beat!
Provided by pho1962
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 1h
Yield 60
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add eggs and vanilla extract. Beat until well incorporated. Stir in flour and baking soda until smoothly blended. Fold in chocolate chips.
- Drop teaspoonfuls of cookie dough onto the prepared baking sheets.
- Bake in the preheated oven until deeply browned and crisp, 12 to 15 minutes. Transfer to wire racks to cool. Repeat with remaining cookie dough.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 12.8 g, Cholesterol 16.4 mg, Fat 5.7 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.5 g, Sodium 52.3 mg, Sugar 8.3 g
KILLER CHOCOLATE CHIP COOKIES
Make and share this Killer Chocolate Chip Cookies recipe from Food.com.
Provided by Mebriella
Categories Dessert
Time 36m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Line cookie sheets with parchment.
- Beat butter and both sugars until well blended.
- Add in vanilla, egg and yolk until light and creamy.
- Add in flour, salt and baking soda just until incorporated.
- Stir in chocolate chips by hand.
- Chill if you have time but not necessary!
- Drop by 1/4 cup amounts onto parchment.
- Mine baked 14-16 minutes until edges are browned and centers no longer look wet.
- Press a few more chips into the hot cookies and let cool completely on sheets.
Nutrition Facts : Calories 141.5, Fat 7.5, SaturatedFat 4.5, Cholesterol 19.9, Sodium 89, Carbohydrate 18.9, Fiber 1.1, Sugar 11.4, Protein 1.8
LINDA'S CHOCOLATE CHIP COOKIES
I use to make these all the time when I was little, in fact they were the only chocolate chip cookies I would make. They are very different as they call for no white sugar, and you must use oil and not margarine. They keep very well and to me they taste way better in an air tight container the next day. They also make a ton and are easily doubled.
Provided by startnover
Categories Drop Cookies
Time 20m
Yield 5 dozen
Number Of Ingredients 8
Steps:
- Mix oil, sugar and eggs.
- Add all other ingredients one at a time.
- Spoon onto greased cookie sheet and bake 350 for 8-10 minutes.
- Store in airtight container.
Nutrition Facts : Calories 2370.3, Fat 138.2, SaturatedFat 33.6, Cholesterol 169.2, Sodium 837.6, Carbohydrate 281.3, Fiber 11.1, Sugar 183.4, Protein 22.9
DARK CHOCOLATE-PRUNE BAR COOKIES
This recipe is from Nicole Rees, baking scientist and author of, "Baking Unplugged". Recipe makes 3 dozen squares (6X6 rows, roughly 1 1/4" each.), and each one is quite rich! Eat for breakfast with a glass of milk, or for dessert with a nip of bourbon or cognac.
Provided by blucoat
Categories Bar Cookie
Time 55m
Yield 36 squares
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Line a 9-inch square pan with foil, leaving an overhang on the ends for easy removal. Butter the bottom and sides of foil.
- In a small bowl, toss the chopped prunes with the cognac or bourbon. In a medium bowl, combine the flour, oats, brown sugar, almonds, salt, and cinnamon with your fingers until no lumps of brown sugar remain. Add the butter to the bowl. Using your fingertips, rub the butter into the flour mixture until clumps form when the mixture is pressed together.
- Press 2 cups of the streusel mixture into the bottom of the prepared pan. Bake for 15 minutes. Meanwhile, bring the cream to a boil in a small saucepan. Turn off the heat. Add the Lyle's Golden Syrup and the chocolate. Let stand one minute; stir until smooth. Stir in the vanilla extract.
- Sprinkle the prune pieces evenly over the hot crust, adding any remaining cognac to the ganache. Drizzle the chocolate ganache over the prunes, as evenly as possible. Sprinkle the remaining streusel on top. Bake for 20-22 minutes, until the edges and top are golden. Cool bars in pan set over a wire rack. Lift the edges of the foil to remove bars from pan. Slide bars from foil to a cutting board. Cut into very small squares (they're rich!).
Nutrition Facts : Calories 100.2, Fat 5.3, SaturatedFat 2.5, Cholesterol 11.3, Sodium 38, Carbohydrate 12.6, Fiber 0.6, Sugar 6.7, Protein 1.4
SPICED PRUNE COOKIES
These cookies come from the (now deceased) mother of a friend. My copy of the recipe is in her handwriting and is very much a treasure. Most people believe that the cookie contains dates, not prunes. I don't bother to correct most. They are so good; why spoil it for them? (hehe)
Provided by Ms B.
Categories Drop Cookies
Time 37m
Yield 60 cookies (approx)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F.
- Cream sugar, eggs and butter.
- Mix flour, soda, salt and spices.
- Add to creamed mixture.
- Add milk, prunes and nuts.
- Chill one hour.
- Drop by teaspoonful on cookie sheet.
- Bake for 10-12 minutes.
ZIPPY CHOCOLATE CHIP COOKIES
A unique chocolate chip cookie with a little kick, just enough to feel a little warmth with last swallow. Great!
Provided by Jeanne
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream butter or margarine and sugars. Add already beaten eggs and vanilla.
- Mix dry ingredients together and mix with creamed mixture. Add chocolate chips and nuts.
- Bake 8 to 10 minutes until done. These are not HOT HOT -- Just a little surprise, definitely a little kick, goes well with the chocolate.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 39.3 g, Cholesterol 35.8 mg, Fat 17.7 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 9 g, Sodium 102 mg, Sugar 26.9 g
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