Chocolate Island Cookies Recipes

Steps:

• Sift dry ingredients.
• Beat butter, brown sugar, sugar and vanilla until creamy.
• Beat in egg.
• Gradually beat in flour mixture.
• Stir in chips, coconut and nuts.
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake at 375 degrees for 8 to 11 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt; set aside.
• In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the egg then stir in the vanilla. Gradually mix in the dry ingredients. Mix in the chocolate chips, coconut and pecans. Roll dough into 1 inch balls and place the cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

Steps:

• 1. Preheat oven to 375 degree F. Spray baking sheet with non stick cooking spray. Set aside. In a small saucepan, combine chocolate with 1/4 cup hot coffee, melt over low heat, stirring constantly.
• 2. In a medium mixing bowl, cream sugar with the butter.
• 3. Add egg and chocolate / coffee mixture. Mix well.
• 4. Sift flour, soda and salt - add to coffee mixture alternately with sour cream , ending with flour.
• 5. Stir in coconut. Drop by spoonfuls onto prepared baking sheet.
• 6. Bake for 10 - 12 minutes. Move to cooling racks.
• 7. Frosting: In a medium saucepan, combine chocolate sour cream and butter, heat until chocolate melts.
• 8. Remove from heat and stir in sugar, blending until consistency for spreading.
• 9. Frost warm cookies and sprinkle with coconut. Enjoy these soft, yummy cookies.

Steps:

• in a mixing bowl, cream shortening and sugar.
• add egg, chocolate and coffee.
• mix well.
• combine the flour, baking soda and salt.
• add to creamed mixture, alternately with buttermilk.
• stir in coconut.
• drop by tablespoonfuls, 2 inches apart onto greased baking sheets.
• bake at 375 degrees for 12-15 minutes or until edges are browned.
• remove to wire racks to cool.
• .for frosting, combine the chocolate, sour cream and butter in a small mixing bowl.
• add enough of the confectioners' sugar to achieve the desired spreading consistency.
• frost cooled cookies.
• sprinkle with coconut.

Steps:

• Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
• Melt butter in a small pot over medium heat and add ginger, if using. Remove from heat and let sit a few minutes while you prepare everything else.
• In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt.
• In a medium bowl, whisk together sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, mixing until no dry spots remain.
• Using your hands, roll small balls of dough about the size of a quarter (dough will be soft - if it is too soft for you to handle, pop into the fridge for a few minutes to firm up). Roll the balls in the sanding sugar and place on the prepared baking sheets about 1-inch apart.
• Bake until just puffed and baked through, 6 to 8 minutes. Let cool completely before eating.

Steps:

• 1. Sift dry ingredients.
• 2. Beat butter, brown sugar, sugar and vanilla until creamy. Beat in egg.
• 3. Gradually beat in flour mixture.
• 4. Stir in white chocolate chips, coconut and nuts.
• 5. Drop by rounded tablespoon onto ungreased baking sheets.
• 6. Bake at 375 degrees for 8-11 minutes.