SUPER GOOEY CHOCOLATE DROPS
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield about 2 dozen large cookies
Number Of Ingredients 14
Steps:
- Position racks in the lower and upper third of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
- Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
- Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
- In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using.
- Drop the batter in heaping tablespoons onto baking sheets--a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.
- Store cookies in a tightly sealed container at room temperature for up to a week.
CHOCOLATE DROP COOKIES
These soft, cake-like cookies topped with a creamy cocoa frosting have a pleasant walnut flavor. The recipe makes a lot, so there are plenty of these chocolaty treats to share.-Beth More, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4-1/2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.
Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
THE CHEWY
The Chewy is Alton Brown's secret to perfect, chewy chocolate chip cookies, from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 1h50m
Yield 2 dozen cookies
Number Of Ingredients 11
Steps:
- Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
- Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
- Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
- Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.
- Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.
- Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.
SOFT 'N CHEWY CHOCOLATE SANDWICH COOKIES
No one would believe that these irresistable cookies start with cake mix! These are so quick and yummy and you can color the filling to go with any occasion! Picture a soft and chewy OREO :)
Provided by Karen..
Categories Dessert
Time 30m
Yield 48 sandwich cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat cakes mixes, eggs and oil.
- Roll into 1 inch balls and place on ungreased baking sheets, flatten slightly with back of spoon or fork.
- Bake for about 10 minutes or until almost set.
- Cool on wire racks.
- Filling: In a large mixing bowl, beat together cream cheese, butter and vanilla until fluffy.
- Add sugar gradually, until smooth and spreadable.
- Color with a few drops of food coloring, if desired, for any occasion.
- Spread half of the cookies with filling and top with remaining cookies.
- Store in airtight container in the refrigerator.
CHOCOLATE DROP COOKIES
These were cookies my aunt made all the time when I was little--worth the wait and very good! I have never made them with nuts, but I'm sure they are good with them also.
Provided by sherri H
Categories Dessert
Time 1h10m
Yield 20-24 cookies
Number Of Ingredients 10
Steps:
- Mix shortening, sugar and egg.
- Stir in sour milk and vanilla.
- Sift together flour, soda, salt and cocoa; stir.
- Add nuts.
- Chill 1 hour.
- Heat oven to 375°F.
- Drop by spoonfuls on greased cookie sheet.
- Bake 8-10 minutes.
- • Note: You can use plain milk with 1 tbsp vinegar to sour it. Works as well as the sour milk.
Nutrition Facts : Calories 141.6, Fat 6, SaturatedFat 1.6, Cholesterol 10.2, Sodium 97.4, Carbohydrate 20, Fiber 0.7, Sugar 10.5, Protein 2.1
SOFT CHOCOLATE DROP COOKIES
I have had this recipe for years!! They come out so soft and chewy right out of the oven! NOTE: i live in southern nevada where the altitutde is about 4000ft so make the needed adjusments necesary to make this chocolate delight.
Provided by See-Jay
Categories Dessert
Time 16m
Yield 20-24 scrumpious cookies, 20-24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine: egg, butter, cocoa powder, milk, vanilla, baking soda, baking powder, & salt.
- Mix in mixer until it's incorporated.
- Add sugar and flour and mix.
- In a cookie sheet, use a regular kitchen spoon to scoop batter onto it.
- Bake for 11 minutes.
- Let stand for 2 minutes on rack.
- Enjoy!
Nutrition Facts : Calories 100.2, Fat 4.2, SaturatedFat 2.5, Cholesterol 20.4, Sodium 119, Carbohydrate 14.7, Fiber 0.8, Sugar 7.7, Protein 1.6
SOFT & CHEWY CHOCOLATE DROPS
Steps:
- Preheat oven 350°F. Microwave unsweetened chocolate and butter in large microwavable dish on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour; mix well. Cover and refrigerate 1 hour or until easy to handle.
- Shape dough into 1-inch balls; place 2 inches apart on greased baking sheet.
- Bake 8 minutes or just until set. (Do not overbake). Let stand on baking sheet 1 minute. Transfer to wire rack. Cool completely.
- Glaze Topping:
- Place frozen whipped topping and semi-sweet chocolate in microwavable bowl in microwave on high 1 minute. Stir. Microwave 30 seconds or until chocolate is melted and mixture is shiny and smooth. Let stand 15 minutes to thicken, spread over cookies. Let stand until glaze is set.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
- Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Make and share this Soft and Chewy Chocolate Chip Cookies recipe from Food.com.
Provided by kelly123
Categories Drop Cookies
Time 25m
Yield 6 dozen, 72 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375*F.
- In large bowl, beat sugar, brown sugar and margarine until light and fluffy.
- Add vanilla and eggs; blend well.
- Add flour, baking soda and salt; mix well.
- Stir in chocolate chips.
- Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake at 375*F for 8 to 10 minutes or until light golden brown.
CHEWY CHOCOLATE CHIP COOKIES
Enjoy these chewy chocolate chip cookies with a cup of tea. If you have time, leave the dough overnight for the best flavour and texture
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Yield Makes 12
Number Of Ingredients 7
Steps:
- Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
- For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
- Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
- Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 299 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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