Chewy Fudge Drop Cookies Recipes

Steps:

• Combine white sugar, milk, and butter in a large saucepan; bring to boil for 1 minute.
• Remove saucepan from heat and add peanut butter, oats, cocoa, vanilla, and raisins.
• Stir well. Drop by teaspoon onto waxed paper. Let sit one hour.

Steps:

• In a saucepan, melt 3/4 cup chocolate chips and oil over low heat, stirring constantly.
• Pour into a large bowl; cool for 5 minutes.
• Stir in brown sugar.
• Add egg whites, corn syrup, water and vanilla, stir well.
• Combine the flour, 2/3 cup confectioners' sugar, cocoa, baking powder and salt; stir into chocolate mixture until combined.
• Stir in the remaining chocolate chips.
• Dough will be very stiff.
• Drop by tablespoonfuls 2 inches apart onto baking sheets coated with nonstick cooking spray.
• Bake at 350F for 8-10 minutes or until puffed and set.
• Cool for 2 minutes before removing to wire racks.
• Sprinkle cooled cookies with remaining confectioners' sugar.

Steps:

• Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
• In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
• Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
• Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

Steps:

• Preheat oven to 350°F.
• Combine butter, sugar, egg and strawberry extract in a large bowl.
• Beat at medium speed until well blended.
• Beat in buttermilk and strawberry puree.
• Combine flour, cocoa, baking soda and salt in a medium bowl and mix into creamed mixture at low speed until blended.
• Stir in white chocolate chips.
• Drop by rounded tablespoonfuls about 2-inches apart onto greased cookie sheets.
• Bake 10-12 minutes or until tops spring back when touched lightly.
• Remove immediately to wire racks to cool completely.