Bakers One Bowl Mocha Melt Cookies Recipes

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ONE-BOWL BAKER'S CHOCOLATE CHUNK COOKIES



One-Bowl Baker's Chocolate Chunk Cookies image

Make and share this One-Bowl Baker's Chocolate Chunk Cookies recipe from Food.com.

Provided by Gingerbee

Categories     Drop Cookies

Time 22m

Yield 18 cookies

Number Of Ingredients 7

2 (6 ounce) packages baker semisweet chocolate
1/4 cup butter
3/4 cup brown sugar, firmly packed
2 large eggs
1/2 cup flour
1/4 teaspoon baking powder
1 cup chopped pecans (optional)

Steps:

  • Melt 1 package of chocolate in microwave on MEDIUM 3-4 minutes.
  • Stir until chocolate is melted and smooth.
  • Add butter, brown sugar, eggs, flour and baking powder and mix well.
  • Coarsely chop second package of chocolate and stir to mixture along with nuts.
  • Drop by heaping spoonful onto ungreased cookie sheet.
  • Bake at 350°F for 12-13 minutes.
  • Cool for 1 minutes.
  • Transfer to wire rack to cool completely.
  • Store in airtight container.

Nutrition Facts : Calories 174.9, Fat 13.2, SaturatedFat 8.1, Cholesterol 27.4, Sodium 42.7, Carbohydrate 17.5, Fiber 3.3, Sugar 9.1, Protein 3.6

BAKER'S ONE BOWL CHOCOLATE BROWNIE COOKIES



Baker's One Bowl Chocolate Brownie Cookies image

Make and share this Baker's One Bowl Chocolate Brownie Cookies recipe from Food.com.

Provided by Mom10

Categories     Drop Cookies

Time 55m

Yield 36 cookies

Number Of Ingredients 10

6 squares semisweet baking chocolate
4 squares unsweetened baking chocolate
6 tablespoons butter or 6 tablespoons margarine
1 1/4 cups sugar
3 eggs
2 teaspoons vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups toasted chopped walnuts (optional)

Steps:

  • Heat oven to 325*.
  • Microwave both chocolates and butter in a large microwaveable bowl on high 1 1/2-2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted and smooth.
  • Stir sugar into chocolate mixture until blended. Mix in eggs and vanilla.
  • Stir in flour, baking powder, and salt. Stir in nuts. (Dough will be soft).
  • Drop by rounded tablespoonfuls, 1 1/2 inches apart, onto ungreased cookie sheet.
  • Bake 12 minutes or until set. Do not overbake.
  • Cool 5 minutes; remove from cookie sheet. Cool completely on wire racks. Store in airtight container.

Nutrition Facts : Calories 63.4, Fat 2.4, SaturatedFat 1.4, Cholesterol 22.7, Sodium 45.8, Carbohydrate 9.7, Fiber 0.1, Sugar 7, Protein 0.9

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