REVERSE CHOCOLATE CHIP COOKIES
Make and share this Reverse Chocolate Chip Cookies recipe from Food.com.
Provided by qtheepie
Categories Dessert
Time 32m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- preheat oven at 350 degrees.
- Melt butter in microwave or in double boiler, pour into large bowl.
- Add sugars and beat until desolved.
- While beating add eggs one at a time and add vanilla.
- When wet ingredients are well mixed, add dry ingredients except chocolate chips in order listed.
- Fold in chocolate chips.
- Form with your hands little pucks about 2inches in diameter using 1 oz of dough and place on parchemin paper lined cookie sheet, do not overload cookie sheet.
- Bake for 12 minutes let cool on sheet for 3 mins then transfer to wire rack.
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
INSIDE-OUT CHOCOLATE CHIP COOKIES
Meet the new chocolate chipper on the block. The Inside-Out Chocolate Chip Cookie is buttery, sweet, intensely chocolatey and studded with white baking chips for a fun twist on the classic. And as much as we love all that flavor, the texture of this cookie might be its greatest asset. It's crispy on the outside and tender on the inside--a combination that we consider the ideal cookie texture. The secret to achieving it? Using two kinds of fat: butter and shortening. An all-butter cookie will brown nicely but tends to spread (sometimes, too much). Shortening curbs that tendency to spread, so you get the best of both worlds: a cookie that's perfectly caramelized and shaped just right (not too flat or too round). So next time you're out of semi-sweets, but still want a chocolate chip cookie, give your regular recipe a rest. We don't think you'll be disappointed with this inside-out version.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 54
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Mix sugars, butter, shortening, vanilla and eggs in large bowl. Stir in flour, cocoa, baking soda and salt. Stir in vanilla milk chips and nuts.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 10 to 12 minutes or until set. Cool slightly; remove form cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 135, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 70 mg
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CHOCOLATE CHOCOLATE CHIP COOKIES RECIPE - FOOD & WINE
From foodandwine.com
3/5 Category DessertCuisine AmericanTotal Time 1 hr
- Preheat the oven to 350°. Line 2 large cookie sheets with parchment paper. In a medium bowl, sift the flour with the cocoa, baking soda and salt.
- In a standing electric mixer fitted with a paddle, beat the butter with the granulated and light brown sugars at medium speed until light and fluffy, about 3 minutes. Beat in the eggs and vanilla. Add the dry ingredients and beat at low speed until incorporated. At low speed, beat in the bittersweet- and white-chocolate chunks until they are evenly distributed.
- Scoop eight 1/4-cup mounds of batter onto each of the prepared cookie sheets, leaving 3 inches between them. Flatten the mounds into 2-inch rounds. Bake on the lower and middle racks of the oven for 20 minutes, until the cookies rise and then flatten slightly; switch the cookie sheets halfway through baking. Let the cookies cool for 10 minutes, then slide the parchment paper onto racks and let the cookies cool completely. Line the cookie sheets with fresh parchment and repeat to make the remaining cookies.
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4.5/5 (2)Total Time 46 minsCategory DessertCalories 400 per serving
- Combine the coffee and 4 tablespoons of the cocoa powder in a glass measuring cup and stir to form a paste.
- Place the butter, both sugars, salt, baking soda and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment. Mix together until the butter is creamy and clings to the side of the bowl. Scrape down the sides and mix in the chocolate coffee paste and egg until incorporated and consistent in color.
- Add the flour and the remaining 2 tablespoons of cocoa powder. Slowly mix together until a soft dough forms. Add the white chocolate, reserving a few pieces to garnish on top, and slowly mix it into the dough (you can do this by hand with a wooden spoon if you want).
- Preheat the oven to 350°F. Line three or four baking sheets with aluminum foil, with the dull side of the foil up. Measure out three or four balls of dough about 100 g each (3 1/2 ounces or heaping 1/3 cup). The balls should be somewhere between a golf ball and a baseball. Place the balls on one of the baking sheet, as far apart as possible from each other, then move the baking sheet with the dough to the freezer. Leave in there for 15 minutes. Measure out the remaining balls in the same manner but leave at room temperature.
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