Sin Free Chocolate Chews Recipes

Steps:

• Preheat oven to 350°F.
• Spray 2 sheet pans with non-stick cooking spray.
• In a medium mixing bowl, cream together the butter, cream cheese, sugar and brown sugar.
• Beat in the vanilla.
• Into a small bowl, sift the flour, cocoa and salt and stir to combine.
• Blend the dry ingredients into the butter mixture.
• Stir in the chocolate chips.
• Divide the dough into quarters.
• Divide each quarter into eight (8).
• Form a ball with each piece of 8 by rolling between your palms.
• Place each ball on a sheet pan.
• Using the bottom of a glass, press the nuggets into 2" rounds.
• Bake 8 minutes or until slightly puffed and very soft to touch.
• Let cool on the sheetpans for 1 minute before transferring to racks to cool completely.

Steps:

• Whisk together the sugar, salt, and cocoa.
• In a medium-sized mixing bowl, stir together the egg whites and vanilla.
• Add the dry ingredients to the egg whites, and mix at low speed of an electric mixer for 2 minutes. The batter will seem dry at first, but will become shiny and smooth as it mixes.
• Cover the bowl, and refrigerate the batter for 3 hours, or up to overnight.
• Preheat the oven to 350°F.
• Grease (or line with parchment paper) two cookie sheets.
• Gently stir in chocolate chips, if using.
• Drop by ping-pong-sized balls onto cookie sheets.
• Bake for 12 minutes, reversing baking sheets (top/bottom) once during cooking.
• Cool 5 minutes in pans before transferring to wire rack.

Steps:

• 1. Set racks at the upper and lower thirds of the oven and preheat to 325°F.
• 2. Place the chocolates and butter in a bowl or the top of a double boiler and place over hot, not simmering, water. Stir occasionally until the chocolate and butter have melted. Cool.
• 3. In a bowl, whisk the eggs and sugar until lightened. Whisk in the chocolate mixture and vanilla.
• 4. Combine the flour, baking powder, and salt. Stir into the chocolate mixture. Stir in the chocolate chips and nuts.
• 5. Drop tablespoon-size cookies onto the prepared pans. Bake for 12 to 15 minutes, until the cookies are slightly firm and cracked.
• 6. Cool in the pans.
• SERVING.
• Chews are so rich, they are best on their own. Or try making them half size and serving them with ice cream for a really rich treat.
• STORAGE.
• Keep chews at room temperature in a tin or tight-lidded plastic container, or freeze them, packed between sheets of wax paper, for longer storage.

Steps:

• In a large double boiler or large bowl over gently simmering water, melt chocolate and butterscotch chips for about 10 minutes.
• Once melted, turn off heat. Add raisins, cranberries, pretzels and almonds.
• Gently stir making sure no water gets into the bowl.
• Drop teaspoonfuls onto wax paper lined cookie sheet.
• Refrigerate until set for about 30 minutes.

Steps:

• Melt chocolate with butter and let cool slightly.
• Beat eggs lightly and add sugar and vanilla.
• Add melted chocolate and butter.
• Add flour and mix well.
• Spread into 8 inch square pan.
• Sprinkle with nuts.
• Bake at 350* for 30-35 minutes.
• Cut into squares when cool.