CRISPY CHOCOLATE COOKIES
I made up this recipe but it tastes very good. The outside will be crunchy. It sort of tastes like an Oreo® cookie without the cream. I love the recipe and shared it with many. I hope everyone loves it.
Provided by ChefLilli118
Categories Desserts Cookies Chocolate Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine butter, sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy.
- Mix flour, cocoa powder, baking soda, and salt together. Add to the butter mixture, 1 cup at a time, until evenly incorporated. Gradually beat in water, then vanilla extract.
- Drop spoonfuls of the cookie dough onto the prepared baking sheets. Press gently to flatten the mounds of dough.
- Bake in the preheated oven until firm, about 20 minutes. Cool for 3 minutes before removing from the baking sheets.
Nutrition Facts : Calories 165.8 calories, Carbohydrate 22.4 g, Cholesterol 28.1 mg, Fat 8.5 g, Fiber 1.5 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 64.1 mg, Sugar 12.6 g
CHOCOLATE COOKIE CRISPS
Thin, crisp and chocolate-rich cookies.
Provided by Food Network Kitchen
Time 3h45m
Yield about 3 dozen cookies
Number Of Ingredients 9
Steps:
- Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl.
- Beat the butter in a large bowl using an electric mixer on medium-high speed until smooth. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl occasionally, about 4 minutes. Beat in the egg and vanilla until smooth. Add the melted chocolate and beat until combined.
- Reduce the mixer speed to medium-low and add the flour mixture in two batches, scraping down the sides of the bowl as needed. Mix until incorporated. Divide the dough in half and shape into two disks. Wrap in plastic wrap and refrigerate until firm at least 1 hour up to 3 days.
- Position the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment.
- Working with one disk at a time, roll out to about 1/8-inch thick between two pieces of flour dusted parchment. Cut out circles with a 2-inch round biscuit or cookie cutter and transfer to the prepared baking sheets. Gather up the scraps, re-roll and cut out, refrigerating the dough if it becomes too soft.
- Bake the cookies until the tops look dry and are firm, about 8 minutes. Cool for 3 to 5 minutes on the baking sheets and then transfer to a wire rack to cool completely. Repeat with the remaining dough.
THIN AND CRISP CHOCOLATE CHIP COOKIES
Adding more granulated sugar gives this classic thin and crispy cookie its crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
CRISPY CHOCOLATE COOKIES
Not in the mood for chocolate chip, but still wanting chocolate cookies, I adapted a crispy ginger recipe (231798) beyond recognition. I make half recipes usually so that's why some of the measurements look a little bit wonky. These taste just like chocolate graham crackers to me.
Provided by Blue Eyes Willow
Categories Drop Cookies
Time 27m
Yield 3 dozen small cookies
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350 degrees Fahrenheit
- cream together butter and sugars.
- add honey, egg and vanilla.
- Mix dry ingredients.
- slowly add dry ingredients to wet, mixing thoroughly (I usually do this in 2 or three stages).
- Using two spoons, scoop desired amount of dough onto one spoon, dunk in raw sugar (if desired), then use the second spoon to slide the dough onto your pan, sugar side up.
- Bake 10-12 minutes for softer cookies, longer for crispier cookies.
EXTRA-CRISPY CHOCOLATE CHIP COOKIES
We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
- When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
CRISP CHOCOLATE COOKIES
These cookies should keep everyone happy for a few days.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16 large cookies
Number Of Ingredients 8
Steps:
- In a large bowl, sift together flour, cocoa, salt, and cinnamon. Set mixture aside.
- Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs and vanilla.
- Add flour mixture; mix on low speed until thoroughly combined. Divide dough in half; wrap in plastic. Chill at least 1 hour.
- Heat oven to 350 degrees. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake for 8 to 10 minutes, until crisp but not darkened. Cool on wire racks; decorate as desired.
CRISP CHOCOLATE CHIP COOKIES
A friend gave me this recipe quite a while ago, and I like to make them for our five children and 18 grandkids. If you don't want these cookies to disappear quickly, you'd better hide them!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the oil, egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. , Stir in chocolate chips, oats, and cornflakes. Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 12-14 minutes. Remove to wire racks.
Nutrition Facts : Calories 490 calories, Fat 29g fat (11g saturated fat), Cholesterol 39mg cholesterol, Sodium 400mg sodium, Carbohydrate 58g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.
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- In a food processor, pulse the flour with both sugars and the cornmeal, cocoa powder, salt and baking soda. Add the butter and vanilla; pulse until the mixture resembles moist sand. Add the melted chocolate and pulse just until the dough comes together. Pat the dough into 2 disks, wrap in plastic and refrigerate until chilled, about 2 hours.
- Preheat the oven to 325°. Line 2 large baking sheets with parchment paper. Roll out each dough disk 1/4 inch thick between 2 sheets of parchment paper. Using a 2 1/2-inch round cookie cutter, stamp out cookies as close together as possible. Transfer the rounds to the prepared baking sheets 1 inch apart. Gather and reroll the scraps and stamp out more cookies.
- Bake the cookies for about 18 minutes, until the tops are firm. Let cool completely on the baking sheets before serving.
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