CHEWY GOOEY FLOURLESS CHOCOLATE COOKIES RECIPE - (4.4/5)
Provided by lisaS
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper . In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg whites (start w/ three) and vanilla extract and beat just until the batter is moistened. You're looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white. Gently stir in chocolate chips. Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. I like to use a spring-release cookie scoop. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.
CHEWY CHOCOLATE COOKIES
Make and share this Chewy Chocolate Cookies recipe from Food.com.
Provided by Tonkcats
Categories Drop Cookies
Time 9m
Yield 54 cookies
Number Of Ingredients 9
Steps:
- Heat oven to 350°.
- In large mixer bowl; cream butter and sugar until light and fluffy.
- Add eggs and vanilla; beat well.
- Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate chips.
- Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.).
- Cool slightly; remove from cookie sheet onto wire rack. Cool completely.
Nutrition Facts : Calories 123.7, Fat 6.5, SaturatedFat 3.6, Cholesterol 18.2, Sodium 100.7, Carbohydrate 14.6, Fiber 0.7, Sugar 9.8, Protein 2.1
CHEWY CHOCOLATE COOKIES II
Delicious cookies that taste like brownies.
Provided by Lois Wells
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 9
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.
Nutrition Facts : Calories 115.5 calories, Carbohydrate 13.5 g, Cholesterol 7.8 mg, Fat 6.7 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 90.4 mg, Sugar 8.5 g
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
GOOEY CHOCOLATE COOKIES
These soft and chewy cookies couldn't be easier to make. Jazz them up with a chocolate kiss in the center, or substitute a different flavor of cake mix. -Angela Bailey, San Pierre, Indiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky). Cover and refrigerate for 2 hours., Roll rounded tablespoonfuls of dough into balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 69 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 90mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CHEWY GOOEY COOKIES
These cookies have a slight nutty flavor without actually having nuts...great for kids who don't like them! Gooey and delicious!
Provided by Gretchen Mapel
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the peanut butter, shortening, and brown sugar. Stir in the egg, milk and almond extract. Sift together the all-purpose flour, rye flour, baking soda and salt, add to the creamed mixture and mix until just combined. Finally, stir in the chocolate chips and mini marshmallows.
- Drop cookies by rounded teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Allow cookies to cool for 1 minute on the baking sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 271.2 calories, Carbohydrate 33 g, Cholesterol 10.5 mg, Fat 14.6 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 4.4 g, Sodium 210.3 mg, Sugar 21.9 g
CHEWY FLOURLESS CHOCOLATE COOKIES
I haven't made these yet but they sound great. A suggestion that I read said cook possibly longer then 16-19 minutes. Recipe Source: Relish Mag
Provided by Ceezie
Categories Dessert
Time 31m
Yield 15 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F
- Mix together sugar, cocoa, cornstarch and salt. Gradually add egg whites, stirring with a spoon until mixture forms a dough. (Mixture should be thick enough to form into balls; if not add more powdered sugar and cocoa). Add nuts; mix well.
- Form dough into 15 balls. Place on a parchment-lined cookie sheet. Bake 16 to 19 minutes, until glossy and crackled. Cool completely.
Nutrition Facts : Calories 114.8, Fat 5.6, SaturatedFat 0.7, Sodium 47, Carbohydrate 17, Fiber 1.6, Sugar 14.1, Protein 1.7
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CHEWY, FUDGY FLOURLESS CHOCOLATE COOKIES
From mamagourmand.com
4.1/5 (600)Total Time 47 minsCategory DessertCalories 131 per serving
- In a large bowl, whisk together powder sugar, salt, and cocoa powder. Stir in egg whites and vanilla extract until the batter is completely moistened. It will be very thick, similar to brownie batter. Stir in the chocolate chips.
- Spoon the batter on the sprayed parchment lined sheets, about 1 tablespoon per scoop (Using a small cookie scoop makes this very easy!) You will end up with about 12 mounds per sheet. Let the cookie sheets rest for 30 minutes before baking*, meanwhile preheating oven to 350ºF. Bake for 10-12 minutes until tops are glossy and lightly cracked. The edges will be set and the middle slightly undercooked.
- Let the cookies cool for 10 minutes on the baking sheet before gently transferring them to a cooling rack to finish cooling.
FLOURLESS CHOCOLATE CHEWY COOKIES - DINNER, THEN DESSERT
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4.9/5 (16)Total Time 20 minsCategory DessertCalories 295 per serving
- These cookies are quite large, so you want to be sure you either bake in batches or use two pans. Using a silicone mat (this will help keep the bottoms of your cookies from burning) or parchment paper line your baking sheets.
CHEWY GOOEY FLOURLESS CHOCOLATE COOKIES - RECIPE GIRL®
From recipegirl.com
Ratings 15Calories 128 per servingCategory Dessert
- Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mats). If you use parchment paper, give it a light coating of nonstick spray.
- In a large bowl, whisk together the powdered sugar with the cocoa powder and salt. Whisk in the egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You're looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white-- then a 4th one if it still seems too thick. Then gently stir in the chocolate chips.
- Spoon the batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. I like to use a spring-release cookie scoop. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.
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