CHOCOLATE COMA COOKIES 2000
Make and share this Chocolate Coma Cookies 2000 recipe from Food.com.
Provided by andypandy
Categories Drop Cookies
Time 29m
Yield 72 cookies
Number Of Ingredients 14
Steps:
- Toast and cool nuts, set aside.
- Chop chocolate place in a bowl with chipits, nuts,cherries, oatmeal.
- Sift flour, soda, salt, and baking powder and set aside.
- Beat butter with both sugars until fluffy.
- Add eggs one at a time and beat for one minute.
- Add dry ingredients and combine for one minute.
- Add chocolate,nut, cherries, oats.
- Using a wooden spoon combine well.
- Place scoops about 1 3/4 inches onto ungreased parchment lined baking sheet.
- Bake 350 degrees for 12 to 14 minutes, until slightly flattened.
- Cool 2 minutes, then remove to rack.
Nutrition Facts : Calories 110.8, Fat 5.4, SaturatedFat 2.6, Cholesterol 11.9, Sodium 68.5, Carbohydrate 14.7, Fiber 1.1, Sugar 8.4, Protein 1.9
CHOCOLATE COMFORT COOKIES
My best friend's mother owned a bakery. This is her recipe but I've been making it for years. Don't be put off by the long list of ingredients, these are well worth the effort. The nuts and cranberries make these especially great in the colder months.
Provided by J Wa8415
Categories Drop Cookies
Time 1h10m
Yield 24 cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F.
- Spread nuts on ungreased cookie sheet and roast for 7-12 minutes until lightly browned; set aside to cool.
- Grease two cookie sheets.
- In a large bowl combine the chips, cranberries, and nuts; set aside.
- In another large bowl beat together the butter, sugar, cream cheese, and egg until very smooth Beat in milk, melted chocolate, marshmallow, and vanilla.
- Sift together the flour, baking powder, salt, and cocoa Add to the butter mixture Add the chips, cranberries, and nuts.
- Stir well until mixed.
- Batter will be thick.
- Using a 1/4 c measure or a 4 T ice cream scoop, measure out batter and place 2" apart on cookie sheet, putting no more than 6 cookies on a sheet.
- Bake 13-17 minutes until puffed and cooked through.
- Cool on sheet for 1 minute Transfer to wire rack to cool completely.
Nutrition Facts : Calories 302.6, Fat 18.3, SaturatedFat 9.3, Cholesterol 33.2, Sodium 81.2, Carbohydrate 35.2, Fiber 2.4, Sugar 20.8, Protein 3.7
CHOCOLATE CHOCOLATE CHIP COOKIES II
You can add macadamia nuts or any other nuts for that matter. Delicious!!
Provided by Berit Locatelli
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Whisk together the flour, cocoa powder, and baking soda.
- Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Drop by heaped teaspoonfuls onto ungreased baking sheets.
- Bake in the preheated oven until the edges are golden, 9 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 61.6 g, Cholesterol 71.7 mg, Fat 25.2 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 15.3 g, Sodium 233.6 mg, Sugar 41.3 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
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