Chocolate Softies Recipes

Steps:

• Preheat oven to 350°F.
• Combine cake mix, water, butter and egg in a large bowl.
• Beat with an electric mixer at low speed until moistened.
• Increase speed to medium and beat one minute.
• (Dough will be thick) Stir in chips and nuts and mix until well blended.
• Drop by heaping teaspoon onto greased cookie sheets about 2 inches apart.
• Bake 10-12 minutes or until set.
• Let cool on cookie sheets for about 1-2 minutes and then remove to cooling racks.

Steps:

• 1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
• 2. Combine cake mix, water, butter and egg in large bowl. Beat with electric mixer at low speed until moistened. Increase speed to medium; beat 1 minute. (Dough will be thick) stir in chips and nuts; mix until well blended.
• 3. Drop dough ny heaping teaspoonfuls 2 inches apart onto parchment lined sheet. Bake 10 to 12 minutes or until set. Let cookies stand on cookie sheet 1 minute. Remove cookies onto wire rack; cool completely. Makes 4 dozen

Steps:

• Preheat oven to 375 degrees.
• Beat butter, granulated sugar and light brown sugar in a large bowl until light and fluffy.
• Beat in banana, egg and vanilla.
• Combine flour, baking powder and salt.
• Mix.
• Add to banana mixture.
• Beat until well blended.
• Stir in chips.
• Dough will be soft.
• Drop dough by rounded teaspoon 2 inches apart on greased cookie sheets.
• Bake 9-11 minutes or until edges are golden brown.
• Let cookies stand on cookie sheet for 2 minutes and then remove to wire racks and cool completely.
• Store separate from other cookies, the banana flavor will transfer to other cookies.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.

Steps:

• Preheat oven to 350 degrees, rack in the middle position.
• Line cookie sheets with foil and spray with cooking spray. Leave little "ears" of foil sticking up on the sides, large enough to grab later.
• Unwrap squares of chocolate and break them apart. Put them in a small microwave safe bowl, melt them for 90 seconds on high. Stir them until they're smooth and set aside to cool while you mix up your cookie dough.
• Combine butter and sugars together. Beat on medium speed until smooth. (Less than a minute).
• Add baking soda and salt, resume beating on medium for another minute, or until incorporated.
• Add egg and beat on medium until the batter is smooth (another minute).
• Add the peppermint and chocolate extracts, and mix for about 30 seconds.
• Shut off the mixer and scrape the bowl. Then add melted chocolate and mix again for another minute on medium speed.
• Shut off mixer and scrape down bowl again. At low speed, mix in half of the flour. Once incorporated, mix in sour cream.
• Scrape down bowl again, add the rest of the flour and beat until fully incorporated.
• Stir bowl with a spoon a few times. Mix in pecan pieces by hand.
• Use a teaspoon to spoon the dough onto the foil-lined cookie sheets, 12 cookies to a sheet. (If dough is too sticky, chill for half an hour and try again.).
• Bake at 350 degrees for 10-12 minutes or until they rise and are firm.
• Slide the foil from the cookie sheets and onto a wire rack. Let the cookies cool on the rack while the next sheet is baking. When the next sheet is ready, pull them onto the counter/table and slide the new foil onto the rack. Keep alternating until all dough is baked.
• When all the cookies are cool, set them out on wax paper for frosting.
• FROSTING.
• Put broken chocoalte squares into a microwave safe bowl. Melt on high for 90 seconds. Stir until smooth and set aside.
• When chocolate is cool, mix in the butter. Then stir in the powdered sugar.
• Mix in the vanilla extract and the cream. Beat the frosting until it's of spreading consistency. (This is no-fail frosting, if it's too thick add more cream, too thin, add more powdered sugar).
• Frost your cookies and leave them on the waxed paper until the frosting has hardened.
• When the frosting has hardened, arrange the cookies on a pretty platter. They store well in a covered container, when separated by wax paper.
• If you don't have time to frost, coat the cookies with powdered sugar while they're still warm. Do a second sprinkling once cool.