Chocolate Comfort Cookies Recipes

FABULOUS CHOCOLATE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, shortening and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking soda, salt and cocoa; gradually stir into the creamed mixture. Drop by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. When cookies are cool, dust with confectioners' sugar.

CHOCOLATE COMFORT COOKIES

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.

GIANT CRINKLED CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Arrange three racks evenly spaced in the oven (see Cook's Note).
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 3 minutes, until creamy. Add the granulated sugar and brown sugar and beat on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. Add the egg, vanilla, and 2 tablespoons of warm water and mix on low speed just to combine. In a medium bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low, slowly add the flour mixture, then the chocolate (including the fine chocolate dust) to the batter until combined. Mix well with a rubber spatula.
• With a 2 1/4-inch standard ice cream scoop (or 1/3 cup measure), make 12 rounded scoops of dough and place them on a sheet pan. Freeze the dough for exactly 15 minutes, then arrange 4 balls of dough--spaced wide apart--on each of three sheet pans lined with parchment paper. Bake for 10 minutes, until the cookies are slightly puffed in the center. Remove the pans from the oven and bang them on the stove top, until the center of the cookies deflate. Bake for 3 minutes, then bang the pans again, repeating baking and banging every 3 minutes, for 18 to 20 minutes total, until the edges of the cookies are golden brown. (The centers will be lighter and not fully cooked.) Rotate the sheet pans in the oven so the cookies bake evenly. Sprinkle the cookies with fleur de sel and cool completely on the pans.

CHOCOLATE COMFORT CAKE

Steps:

• In a large bowl, combine the first 7 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a well-greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In top of a double boiler, melt butter and chocolate. Stir occasionally until mixture is glossy and smooth. Drizzle over cake.