OUTRAGEOUS CHOCOLATE COOKIES
Don't bake these rich double-chocolate cookies to a crisp; they are meant to be soft and chewy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
- In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
- Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.
OUTRAGEOUS DOUBLE CHOCOLATE-WHITE CHOCOLATE CHUNK COOKIES
Chocolate-lovers will enjoy these nutty cookies made with chocolate chips and bars - a perfect dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 10
Steps:
- Heat the oven to 350°F. In a 1-quart saucepan, heat 1 1/2 cups of the chocolate chips over low heat, stirring constantly, until melted. Cool to room temperature, about 15 minutes, but do not allow chocolate to become firm. Meanwhile, cut the white chocolate baking bars into 1/4- to 1/2-inch chunks; set aside.
- In a large bowl, beat the butter, brown sugar and vanilla with an electric mixer on medium speed until light and fluffy. Beat in the eggs and melted chocolate until light and fluffy. With a wooden spoon, stir in the flour, baking soda and salt. Stir in the remaining 2 1/2 cups chocolate chips, the white chocolate chunks and pecan halves.
- For each cookie, spoon dough into a 1/4-cup dry-ingredient measuring cup and level off with a knife. On an ungreased cookie sheet, drop the dough about 2 inches apart.
- Bake 12 to 14 minutes or until set (centers will appear soft and moist). Cool on cookie sheet 2 minutes, then remove from cookie sheet to a cooling rack, using a turner. Cool cookie sheets between batches.
Nutrition Facts : Calories 380, Carbohydrate 41 g, Cholesterol 40 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Cookie, Sodium 200 mg, Sugar 28 g, TransFat 0 g
CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
CHOCOLATE CHOCOLATE WHITE CHOCOLATE CHIP COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Using a mixer, cream the butter and sugar until fluffy, scraping the sides once. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla.
- Sift together the flour, cocoa, baking soda and salt, and then add in batches to the mixer, mixing until just combined after each addition. Gently blend in the white chocolate and chocolate chips.
- Using a cookie scoop, add 1 tablespoon portions to a baking sheet. Bake until the cookies are done but still soft and chewy, about 8 minutes.
- Let cool on a baking rack. Yummy!
DOUBLE CHOCOLATE CHIP COOKIES
This double chocolate chip cookie recipe is an altered version of a recipe from an old cookbook that took 10 years for me to perfect! I have been told to sell these cookies, they are very, very, very, very good!
Provided by ORBAMINK
Categories Double Chocolate Chip Cookies
Time 25m
Yield 40
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared 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.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 21.7 g, Cholesterol 9.3 mg, Fat 8.7 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 148.4 mg, Sugar 15.5 g
OUTRAGEOUS CHOCOLATE CHIP COOKIES
A great combination of chocolate chips, oatmeal, and peanut butter.
Provided by Joan
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 25m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 23.7 g, Cholesterol 23.9 mg, Fat 12 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 5.8 g, Sodium 177.8 mg, Sugar 15.3 g
OUTRAGEOUS DOUBLE CHOCOLATE-WHITE CHOCOLATE CHUNK COOKIES
Number Of Ingredients 0
Steps:
- 1. Heat oven to 350°. Heat 1 1/2 cups of the chocolate chips in 1-quart saucepan over low heat, stirring constantly, until melted. Cool to room temperature, but do not allow chocolate to become firm.2. Beat butter, brown sugar and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and melted chocolate until light and fluffy. Stir in flour, baking soda and salt. Stir in remaining 2 1/2 cups chocolate chips, the white baking bar chunks and pecan halves.3. Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet.4. Bake 12 to 14 minutes or until set (centers will appear soft and moist). Cool 1 to 2 minutes remove from cookie sheet to wire rack.*Do not use vegetable oil spreads.**If using self-rising flour, omit baking soda and salt.NUTRITION FACTS: 1 Cookie: Calories 375 (Calories from Fat 200) Fat 22g (Saturated 12g) Cholesterol 40mg Sodium 200mg Carbohydrate 42g (Dietary Fiber 2g) Protein 4g % DAILY VALUE: Vitamin A 6% Vitamin C 0% Calcium 4% Iron 10% DIET EXCHANGES: Not RecommendedFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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- This cookie dough requires at least 2 hours of chilling, but I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color. On high speed, beat in the egg and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk, then the white chocolate chips. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough. I always chill mine overnight.
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