CHEWY CHOCOLATE COOKIES THREE WAYS
This is the "little black dress" of cookie recipes: a go-to chocolatey dough that's easy to dress up or down for totally different looks and tastes.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 21 servings, 2 cookies each
Number Of Ingredients 8
Steps:
- Mix flour, baking soda and salt. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until melted. Add sugar, egg and vanilla; mix well. Gradually add flour mixture, mixing well after each addition. Refrigerate 15 min.
- Heat oven to 375°F. Shape dough into 1-inch balls; divide into thirds. Flavor each third with one of the variations as listed in tips. Place, 2 inches apart, on baking sheets.
- Bake 8 to 10 min. or just until centers are set to the touch. Cool 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHEWY CHOCOLATE COOKIES I
These are GREAT chocolate chocolate chip cookies. Always a request at Christmas from friends and family!
Provided by Linda Whittaker
Categories Desserts Cookies Drop Cookie Recipes
Time 55m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. Drop dough by teaspoonfuls onto ungreased cookie sheets.
- Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.
Nutrition Facts : Calories 133.7 calories, Carbohydrate 17.5 g, Cholesterol 20.5 mg, Fat 7.3 g, Fiber 1 g, Protein 1.4 g, SaturatedFat 4.5 g, Sodium 88.6 mg, Sugar 12.2 g
CHEWY CHOCOLATE COOKIES
This cookie recipe-a favorite of our four children-has been in my collection for years. Sometimes I'll substitute mint-flavored chips for the semisweet chocolate chips. Either way, the chocolate cookies disappear quickly. This is one of our favorite easy chocolate chip cookie recipes. -Sheri Ziesemer, Olympia, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in chips., Drop by teaspoonfuls onto lightly greased baking sheets. Bake 8-10 minutes (do not overbake). Cool on pans 1 minute. Remove to wire racks to cool.
Nutrition Facts : Calories 120 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 82mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE CHIP COOKIES THREE WAYS
This recipe shows you how to adapt cookie recipe to get the type of cookie you want whether its thin and crunchy, puffy and cake like, or inbetween , puffed and chewy. It starts with the basic recipe, then tells you what to change for different results. This info can be adapted to almost any cookie recipe. I see so many questions on zaar regarding cookies lately, that i thought that this would be useful. It's from the book "Cookwise" bt Shirley Corriher... aka the food scientist from "Good Eats".. A great cookbook that shares the science behind cooking.
Provided by BETHANY T.
Categories Drop Cookies
Time 32m
Yield 30 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- For Thin Crispy cookies:.
- For flour, use bleached all purpose flour.
- increase baking soda to 3/4 teaspoons.
- for fat, use butter.
- for sugar, use 1/2 cup sugar, 1/3 cup light brown sugar, and 3 Tbs corn syrup.
- Instead of egg, use 2 Tbs milk.
- For puffed cookies:.
- for flour, use cake flour.
- intead of baking soda, use 1 1/2 tsp baking powder.
- For fat, use 9 Tbs butter flavored shortening.
- For sugar, use 1 cup minus 1 Tbs light brown sugar.
- For In-between (Chewy) cookies:.
- For flour, use cake flour.
- instead of baking soda, use 1 1/2 tsp baking powder.
- For fat, use 5 tbs butter and 5 Tbs butter flavored shortening.
- For sugar, use 3/4 cup light brown sugar and 2 Tbs corn syrup.
- Directions for all:.
- Preheat oven to 350 degrees F.
- Roast pecans in oven for 10-12 minutes. While still hot, stir in 2 Tbs butter.
- Turn oven up to 375 degrees F.
- Sift together flour, salt and baking powder (soda).
- Using an electric mixer, cream together fat and sugar in a large bowl until light and fluffy' Add the corn syrup if using. Add egg or milk and beat throughly. Beat in vanilla. Stir in flour mixture, then pecans and chocolate chips. Mix well.
- Spray a cookie sheet with cooking spray. Drop slightly heaped tablespoons of dough about 2" apart.
- Bake 12 minutes or just until edges begin to brown.
- Remove from oven and allow to cool on the cookie sheet placed on a rack for 3 minutes. Remove cookies to rack to cool completely.
COSTCO - SOFT AND CHEWY COOKIES - THREE WAYS RECIPE
Provided by vmartsolf-2
Number Of Ingredients 9
Steps:
- Whisk flour, cornstarch, baking soda, and salt in a medium bowl. Set aside In a large bowl, whisk butter and sugars together until smooth. Whisk in the egg and yolk, then blend in the vanilla extract. Add dry ingredients to the wet. Stir with a rubber spatula or wooden spoon until cookie dough comes together. Stir in the desired add-ins. Dough will be very soft. Cover and refrigerate dough for at least 3 hours, or up to 4 days. Preheat oven to 325F. Line baking sheets with parchment paper or silicone baking mats. Set aside. Roll dough into balls, using 2 Tbsp of dough. Place balls 3 inches apart on baking sheets. Bake for 12-13 minutes or when lightly brown on the side and centers still appear soft. Remove from oven and cool for 5 minutes, transfer to wire racks.
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