Those Chocolate Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. Mix in walnuts. Drop by spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Steps:

• Place a metal bowl over a saucepan of barely simmering water and add the first three ingredients.
• Cook over low heat, stirring, until they are almost melted, then remove from heat.
• Continue to stir until they have all melted and the mixture is smooth.
• Mix together the flour, baking powder and salt in a small bowl.
• In another large bowl, beat together the eggs and sugar, using a mixer, for approximately 10 minutes.
• Add the espresso power if using (I like these better without), also the vanilla, and beat for 2 additional minutes.
• Stir in the melted chocolate until it is evenly mixed, then add the flour/baking powder/salt mixture.
• When that is smooth, fold in the chocolate chips.
• Refrigerate the batter for 20-25 minutes.
• Meanwhile, preheat the oven to 350°F.
• Line your cookie sheets with parchment paper.
• Drop chilled batter by heaping tablespoonfuls onto the parchment lined cookie sheets about 2-inches apart.
• Bake cookies, one baking sheet at a time, for approximately 8-10 minutes.
• When done, cookies may appear cracked and shiny on top.
• Allow cookies to rest for a few minutes, the place on a cookie rack to complete cooling.
• Store any cooking you are not eating right away in the freezer or refrigerator, not the cookie jar.

Steps:

• Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
• Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
• When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
• Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.