CHOCOLATE COOKIES WITH CHOCOLATE GLAZE
Steps:
- Preheat the oven to 350F degrees and line a large cookie sheet with parchment paper or a silicone baking mat.
- Using a stand mixer or hand mixer, cream together butter, granulated sugar, and brown sugar.
- Add in eggs and vanilla and mix well.
- Whisk together the chocolate pudding mix, all purpose flour baking soda, and salt. Add dry ingredients to wet ingredients and mix just until combined.
- Fold in chocolate chips.
- Scoop out cookie dough and form 1" balls. Place cooke dough balls about 2" apart on the prepared baking sheet.
- Bake for 10 to 12 minutes or until the center is almost set and edges of cookies appear dry.
- Remove cookies from the oven and let cool on the cookie sheet for 5 minutes before moving to a cooling rack.
Nutrition Facts : Calories 188 kcal, Carbohydrate 29 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 26 mg, Sodium 167 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
SKINNY CHOCOLATE CHIP COOKIES
What's better than the classic taste and texture of deliciously soft and chewy chocolate chip cookies? Enjoying those same amazing chocolate chip cookies with 21% fewer calories and 42% less saturated fat! We made a few smart ingredient tweaks to our well-loved classic recipe for a lower calorie option that's just as delicious as the original. This recipe takes less than an hour to make and yields about 42 cookies, so you can share some of these tasty cookies with friends or freeze your unbaked cookies so they will be ready to pop in the oven the next time you want to enjoy freshly-baked cookies that you can feel great about!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In large bowl, beat sugars, butter, oil, vanilla and egg with electric mixer on low speed until blended. Beat in flour, baking soda and salt until well blended. Stir in chocolate chips.
- On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
- Bake 7 to 9 minutes or until very light golden brown (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 9 g, TransFat 0 g
CHOCOLATE-GLAZED DOUGHNUT COOKIES
My little nieces love to help decorate these doughnut-shaped cookies. They top them with sprinkles, chopped pecans or crushed candy canes. -Jolie Stinson, Marion, Indiana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/2-in. thickness. Cut with a floured 3-in. doughnut-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 12-14 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., For glaze, in a small saucepan, melt butter over medium heat. Stir in cream, corn syrup and vanilla. Reduce heat to low. Add chocolate; whisk until blended. Transfer to a large bowl. Gradually beat in confectioners' sugar until smooth. Dip tops of cookies into glaze. Decorate as desired with sprinkles and chopped nuts. Let stand 30 minutes or until set., Freeze option: Place wrapped disks in resealable plastic freezer bag; freeze. To use, thaw disks in refrigerator until soft enough to roll. Prepare, bake and decorate cookies as directed.
Nutrition Facts : Calories 411 calories, Fat 23g fat (15g saturated fat), Cholesterol 56mg cholesterol, Sodium 198mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
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