CHOCOLATE CHUNK COOKIES
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.
THE BEST CHOCOLATE CHUNK COOKIES
Provided by Food Network
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Position racks in the center and top third of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper.
- Sift the flour, baking soda, and salt into a medium bowl. Set aside.
- In the bowl of a heavy-duty stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until well blended, about 2 minutes; scrape down the bowl.
- Beat the eggs and vanilla in a small bowl. Add to the butter mixture and blend well; scrape the bowl again. On low speed, add the flour mixture and beat until just mixed; scrape down the bowl. Add the chocolate and optional nuts and mix until incorporated into the dough.
- Drop rounded tablespoons of the dough onto the prepared sheets, spacing them about 2 inches apart. Bake, switching the position of the sheets from top to bottom and front to back halfway through baking, until the cookies are golden brown but the centers seem slightly underdone, about 13 minutes. Do not overbake or the cookies will be crisp throughout instead of chewy. Cool for a few minutes on the baking sheets, then transfer to wire cooling racks to cool completely. The cookies will crinkle as they cool. (Store at room temperature in airtight containers for up to 1 week.)
CHOCOLATE BLISS CHUNK COOKIES
These chocolatey, chewy cookies are a perfect after school or lunchbox snack.
Provided by Allrecipes Member
Time 28m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Mix flour, baking soda and salt until well blended; set aside. Beat butter and sugars in large bowl with electric mixer until light and fluffy. Add egg and vanilla; beat until well blended. Gradually add flour mixture, mixing well after each addition. Stir in chopped chocolate.
- Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
- Bake 12 to 13 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Serve immediately. (Or, wrap cooled cookies in plastic wrap and place in tightly covered container or resealable plastic bag. Freeze up to 1 month. Thaw at room temperature before serving.)
Nutrition Facts : Calories 172.6 calories, Carbohydrate 21.2 g, Cholesterol 18.4 mg, Fat 9.7 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 5.7 g, Sodium 87 mg, Sugar 14.5 g
BAKER'S ONE BOWL CHOCOLATE BLISS COOKIES
Make luscious, chocolatey BAKER'S ONE BOWL Chocolate Bliss Cookies. With melted chocolate and chocolate chunks, you'll see why they're called chocolate bliss!
Provided by My Food and Family
Categories Nuts
Time 28m
Yield 30 servings, 1 cookie each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Chop 8 oz. chocolate; set aside. Microwave remaining chocolate in large microwaveable bowl on HIGH 2 min., stirring after 1 min.; stir until chocolate is completely melted. Add butter; stir until melted. Stir in sugar, eggs and vanilla. Add flour and baking powder; mix well. Stir in chopped chocolate and nuts. (Note: If omitting nuts, increase flour to 3/4 cup to prevent excessive spreading of cookie dough as cookies bake.)
- Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
- Bake 12 to 13 min. or until cookies are puffed and shiny. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 140, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHOCOLATE BLISS CHUNK COOKIES
These monster-size treats are generously studded with semi-sweet chocolate chunks for a truly blissful cookie experience.
Provided by My Food and Family
Categories Dairy
Time 28m
Yield 2-1/2 doz. or 30 servings, one cookie each
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Mix flour, baking soda and salt until well blended; set aside. Beat butter and sugars in large bowl with electric mixer until light and fluffy. Add egg and vanilla; beat until well blended. Gradually add flour mixture, mixing well after each addition. Stir in chopped chocolate.
- Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
- Bake 12 to 13 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely. Serve immediately. (Or, wrap cooled cookies in plastic wrap and place in tightly covered container or resealable plastic bag. Freeze up to 1 month. Thaw at room temperature before serving.)
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 105 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 14 g, Protein 2 g
CHOCOLATE BLISS COOKIES
Make and share this Chocolate Bliss Cookies recipe from Food.com.
Provided by Lori Bailey
Categories Drop Cookies
Time 29m
Yield 18 cookies
Number Of Ingredients 9
Steps:
- Microwave chocolate squares in large microwavable bowl on high 2 minutes.
- Stir until chocolate is melted and smooth.
- Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended.
- Stir in flour and baking powder.
- Stir in chopped chocolate and nuts.
- Drop by scant 1/4 cupfuls onto ungreased cookie sheets.
- Bake at 350° for 13-14 minutes or until cookies are puffed and feel set to the touch.
- Cool 1 minute, remove from cookie sheet.
- Cool completely on wire racks.
- Makes about 18 large cookies.
- Note: if omitting nuts increase flour to 3/4 cup to prevent spreading.
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