BISQUICK CHOCOLATE CHIP COOKIES
makes 2 dozen cookies
Provided by Shelly
Number Of Ingredients 7
Steps:
- Preheat oven to 375°
- Line a baking sheet with parchment paper. Set aside.
- In bowl of stand mixer beat butter and both sugars for 1 -2 minutes until light and fluffy. Add in vanilla, egg and yolk and beat until mixed evenly, scraping sides as necessary.
- Turn mixer to low and add in Bisquick and mix until just combined.
- Stir in chocolate chips.
- Drop cookie dough onto lined baking sheet, about 2-3 inches apart. Bake for 8-9 minutes until edges just get golden. Allow to cool on baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.
FUDGY CHOCOLATE CHIP COOKIE BARS
These decadent 5-ingredient bars combine layers of chocolate chip cookies and a fudgy chocolate filling made with a genius secret ingredient--Betty Crocker™ Rich & Creamy chocolate frosting. They're impressive enough for a special occasion, but easy enough for weeknight baking, too.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
- In large bowl, mix cookie mix, butter and egg until soft dough forms. Remove 3/4 cup of the cookie dough; set aside. Press remaining dough evenly in bottom of pan.
- In small bowl, beat frosting and cream cheese with spoon until well blended. Spread frosting mixture on top of cookie base. Break remaining cookie dough into small pieces, and sprinkle over top of frosting mixture.
- Bake 30 to 34 minutes or until golden brown and toothpick inserted in center comes out almost clean. Cool completely, about 1 hour 30 minutes. Cut into 4 rows by 4 rows. Store in airtight container at room temperature.
Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 200 mg, Sugar 20 g, TransFat 0 g
GHIRARDELLI FLOURLESS FUDGY CHOCOLATE CHIP COOKIES
Chocolate-forward with a nice crunch from pecans, these cookies boast two types of chocolate with a delightfully crisp outside and a rich, fudgy interior. Pro tip: Make sure to whisk the egg whites until they are very foamy--this gives the cookies the 'lift' they need.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 1h10m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Place pecans in a single layer on a baking sheet, and bake in preheated oven until toasted and fragrant, 6 to 8 minutes, stirring halfway through. Let cool completely, about 20 minutes.
- Line 2 large baking sheets with parchment paper; lightly coat parchment with cooking spray.
- Sift together powdered sugar, Ghirardelli Premium Baking Cocoa, and salt in a large bowl. Whisk egg whites in a separate bowl until frothy, about 1 1/2 minutes. Stir egg whites and vanilla into powdered sugar mixture. Batter will be very thick. Stir in Ghirardelli Bittersweet Chocolate Chips and toasted pecans until well combined.
- Using a 1 1/2-inch cookie scoop (about 2 tablespoons), scoop dough, and place 3 inches apart on prepared baking sheets.
- Bake in preheated oven until tops are shiny and cracked, 8 to 10 minutes. Cool on baking sheet 5 minutes; transfer to wire racks and cool completely, about 15 minutes.
Nutrition Facts : Calories 170.8 calories, Carbohydrate 25.9 g, Fat 8.5 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 2.9 g, Sodium 37.7 mg, Sugar 22 g
CHOCOLATE FUDGE CHIP COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 55m
Yield 3 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar and brown sugar until fully combined. Add the eggs and mix to combine. Add the flour, cocoa powder, baking soda and salt and mix. Add the pecans and both chocolate chips; mix until just combined.
- Drop heaping tablespoons of dough onto the baking sheets. Bake, rotating the sheets once halfway through, until the cookies are set, about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough.
VEGAN CHOCOLATE CHIP COOKIES
Vegan baking isn't all that different from traditional baking. By swapping out just a few ingredients and making some minor adjustments, we've created vegan chocolate chip cookies that are sweet, chewy and satisfying. In fact, you may find that everyone in your family, not just the vegans, starts asking for these delicious treats.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 40
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, mix coconut oil, granulated sugar and brown sugar until well mixed. Stir in almond milk and vanilla.
- Stir in flour, baking soda, baking powder and salt until dough forms. Stir in chocolate chips. Drop dough by slightly rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake 11 to 14 minutes or until edges are light brown and tops look set. Cool 1 minute on cookie sheets. Remove to cooling rack; cool completely. Store in tightly covered container.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 9 g, TransFat 0 g
BISQUICK CHOCOLATE CHIP COOKIES
I found these on the Betty Crocker web site and changed it a little after reading the reviews on that site. Came out awesome!
Provided by Mary of the Midwest
Categories Dessert
Time 25m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- In large bowl, mix butter, both sugars, vanilla and egg.
- Stir in Bisquick mix, chocolate chips and nuts.
- Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart; flatten slightly.
- Bake 8-10 minutes or until golden brown. Remove from cookie sheet to cooling rack.
FUDGY DOUBLE CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: all purpose flour, dutch processed cocoa powder, caster sugar, brown sugar, vanilla extract, baking powder, butter, egg, egg yolk, chocolate chips
Provided by Marianne Williams
Yield 9 servings
Number Of Ingredients 10
Steps:
- Preheat your oven to 350°F.
- Sift your flour and cocoa powder together, along with baking powder, into a large bowl. Mix until well-combined.
- Next, add brown sugar and granulated sugar to a bowl and whisk together.
- Melt butter and add it to the sugar. Cream together or whisk until fluffy.
- Add in an egg and an egg yolk and whisk until air bubbles form. To this mixture, add vanilla.
- Combine wet and dry ingredients to form a dough, and add chocolate chips to this.
- Use an ice cream scoop to measure the dough into balls and place them on a lined baking tray, at least two inches apart.
- Pop into the oven for 9-11 minutes and take them out and let them cool.
- Serve warm.
Nutrition Facts : Calories 309 calories, Carbohydrate 39 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, Sugar 22 grams
BISQUICK CHOCOLATE CHIP COOKIES
Saw this and had to share. I haven't tried it yet, I still have homemade cookies in the freezer from the holidays. But it sounds easy!
Provided by Pamela Rappaport
Categories Chocolate
Time 10m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 375
- 2. Mix together butter, sugar, egg and vanilla until well mixed.
- 3. Add baking mix, chocolate chips and nuts. Stir until well combined.
- 4. Drop rounded teaspoons of dough onto ungreased cookie sheet and flatten slightly.
- 5. Bake for 8-10 minutes, until golden brown. Then remove to rack to cool.
FUDGY FROSTED BROWNIE COOKIES
Love deep, dark fudgy chocolate? Whip up a batch of cookies in no time.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray cookie sheets with cooking spray. In medium bowl, mix cookie ingredients until well blended.
- Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
- Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
- In 2-quart saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from heat. Stir in powdered sugar and 3 tablespoons of the hot water until smooth. (If frosting is too thick, add additional water, 1 teaspoon at a time.) Spread frosting over cookies.
Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 22 g, TransFat 0 g
BISQUICK® CHOCOLATE CHIP COOKIES
Hungry for chocolate chip cookies, but tight on time? Try this kid-friendly shortcut, made with Bisquick Heart Smart mix. They're ready to eat in just 35 minutes.
Provided by By Deborah Harroun
Categories Dessert
Time 35m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg. Add Bisquick mix; beat on low speed until combined. Stir in chocolate chips.
- Onto ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
- Bake 8 to 10 minutes or until set on edges and golden brown. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 14 g, TransFat 0 g
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