Sweet German Choclate Chunk Cookies Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with a silicone baking mats or parchment paper.
• Whisk flour, cocoa powder, baking soda, and salt together in a bowl.
• Beat butter, brown sugar, white sugar, eggs, and vanilla extract together in a bowl with an electric mixer until light and fluffy. Add flour mixture to butter mixture, 1/4 cup at a time, until dough is well-combined. Gently stir chocolate chunks, coconut, and pecans into dough. Scoop dough in 1-inch balls onto prepared baking sheets.
• Bake in the preheated oven until cookies are set, 8 to 10 minutes. Cool completely.

Steps:

• Preheat the oven to 350 degrees.
• Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
• Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter 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.

Steps:

• Heat oven to 350 degrees. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, beat butter, granulated sugar and brown sugar together with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the egg and vanilla until smooth.
• Reduce the speed to low and beat in the flour mixture. Add coconut, chocolate and pecans and mix to just combine.
• Portion the dough in 2 tablespoon scoops and roll them into balls. Place them on parchment-lined baking sheets, at least 2 inches apart. Bake the cookies until dry on top but still soft in the center, about 10 minutes. Remove from the oven and immediately tap the sheets against a work surface to deflate them slightly. Let the cookies sit on the sheets for 3 minutes, then transfer them to a rack to cool completely.

Steps:

• Preheat oven to 350° In a microwave, melt chocolate and shortening; stir until smooth. Stir in coffee granules; cool and set aside., In a large bowl, beat eggs and sugar until light and lemon-colored. Beat in cooled chocolate and the vanilla. Combine the flour, baking powder and salt; add to chocolate mixture and mix well. Stir in chopped pecans. , Working quickly, drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Place a pecan half in the center of each. Bake until cookies are set, 10-12 minutes. Cool for 1 minute before removing to wire racks. If desired, dust with confectioners' sugar.

Steps:

• Combine brown sugar, butter, white sugar, and salt in a large bowl; beat with an electric mixer until a creamy, deep brown mixture forms. Add egg and vanilla; beat until mixture lightens and becomes smooth, 10 to 15 seconds.
• Mix flour and baking soda together in a separate bowl. Add slowly to the wet ingredients until mostly incorporated, but some white traces of flour remain. Fold in milk chocolate, dark chocolate, and white chocolate using a spatula, not the mixer. Cover the dough and refrigerate for at least 30 minutes, or up to 48 hours.
• Preheat the oven to 350 degrees F (175 degrees C) when ready to bake.
• Divide cold dough into 2 1/4-ounce portions and place on a cookie sheet.
• Bake in the preheated oven until the edges start to look golden brown and crispy, 10 to 12 minutes. Do not overbake; the centers will not look fully done. Cool until cookies are set, about 30 minutes.

Steps:

• In a large bowl, combine the cake mix, butter, oats and eggs until well blended. Stir in the chocolate chips and raisins. , Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until edges are firm. Cool for 5 minutes; before removing to wire racks to cool completely.

Steps:

• Preheat oven to 375°F. Mix flour, baking soda and salt until well blended; set aside. Beat margarine and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating well after each addition. Stir in chocolate and walnuts.
• Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 11 to 12 min. or until lightly browned. Cool 1 min.; remove to wire racks. Cool completely.

Steps:

• 1. Pre-Heat oven to 375, Chop up One of the Chocolate Bars, SET ASIDE - Break Remaining Chocolate Bar in Half, Place in a microwave safe Bowl - Microwave on High for 2 Minutes, or untill almost melted, Stir untill Chocolate is completely melted ,- SET ASIDE- In a Medium Bowl, Mixflour, Baking Powder, and Salt - SET ASIDE -In a Large Bowl with an electric Mixer, Beat Butter and Sugar till Light and Fluffy, ADD Egg and Vanilla: mixing well, Then Blend in melted Chocolate, Gradully add the Flour Mixture, Beating it in till well Blended - Stir in the Chopped Chocolate , Chopped Pecans and Coconut.
• 2. Drop By Heaping Tablespoons , 2 Inches apart on ungreased baking sheets.
• 3. Bake 10 Minutes or untill cookies are pufffed and feel set to the touch. Cool on Baking Sheets 1 minute: Remove to wire racks to cool completely.
• 4. How To Toast Coconut - Pre-Heat Oven to 350, Spread coconut in a shallow pan, Bake 7 to 12 Minutes, Untill a Light Brown, stirring coconut often.