Chocolate Cookies Recipe Recipe Cards

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CHOCOLATE COOKIES



Chocolate Cookies image

My grandmother used to make these and what a favorite they are. As I type this recipe, I see her handwriting and remember those good ole days! These are a delicate, cake like cookie with chocolate frosting. The nuts are optional, if you like them add them. Pecans or peanuts taste just as great as walnuts do.

Provided by Nancy Dorman

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 12

Number Of Ingredients 10

1 cup packed brown sugar
½ cup shortening
2 (1 ounce) squares unsweetened chocolate, melted
1 egg
½ cup buttermilk
1 cup chopped walnuts
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups cake flour

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Cream brown sugar, shortening, melted chocolate, egg and buttermilk.
  • Add dry ingredients and beat until smooth.
  • Drop onto greased cookie sheet and bake for 12 to 15 minutes. Ice with Chocolate Cookie Buttercream Frosting when still warm but not hot.

Nutrition Facts : Calories 309.8 calories, Carbohydrate 35.3 g, Cholesterol 15.9 mg, Fat 18.2 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 4.5 g, Sodium 146.5 mg, Sugar 18.7 g

CHEWY CHOCOLATE COOKIES II



Chewy Chocolate Cookies II image

Delicious cookies that taste like brownies.

Provided by Lois Wells

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 45m

Yield 48

Number Of Ingredients 9

1 ¼ cups margarine, softened
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
⅛ teaspoon salt
1 cup chopped walnuts

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

CHOCOLATE CHOCOLATE COOKIES



Chocolate Chocolate Cookies image

Provided by Food Network

Categories     dessert

Time 1h37m

Yield 5 dozen

Number Of Ingredients 10

1 pound bittersweet chocolate, chopped
2 ounces unsalted butter
1 cup sugar
4 eggs
1 teaspoon vanilla extract
Pinch salt
1/2 cup all-purpose flour
1/4 tablespoon baking powder
1 pound white chocolate, roughly chopped
1/2 pound whole skinned hazelnuts, see Cook's Note*

Steps:

  • Preheat the oven to 325 degrees F.
  • In a double boiler over simmering water, melt the bittersweet chocolate and butter stirring constantly. In a large mixing bowl, whisk together the sugar, eggs, vanilla extract, and salt. In a separate bowl, sift together the flour and baking powder. Combine the chocolate, flour, and egg mixtures together. Stir in the white chocolate and hazelnuts.
  • Rest the dough in the refrigerator until it begins to set up but is still soft enough to spoon out.
  • Using 2 spoons, drop 1 tablespoon portions of dough 2 inches apart on a parchment paper-lined sheet pan. Bake for 12 minutes. Cool on the sheet pan for 10 minutes, then transfer to a wire rack to cool completely.

HOMEMADE CHOCOLATE CHIP COOKIE MIX



Homemade Chocolate Chip Cookie Mix image

Pack the dry ingredients for the homemade cookie mix in a 1-quart jar and attach a note with the instructions for making the cookies.

Provided by Marie Angel Cat

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 10m

Yield 36

Number Of Ingredients 6

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup brown sugar, packed
½ cup white sugar
1 cup semi-sweet chocolate chips

Steps:

  • Mix flour, baking soda, and salt together in a bowl. Pour into a 1-quart canning jar. Layer with brown sugar, white sugar, and chocolate chips (in that order), making sure to pack down all the ingredients.
  • Cover and decorate the jar as desired. Copy baking instructions onto a tag and attach to the jar.

Nutrition Facts : Calories 82.8 calories, Carbohydrate 17.1 g, Fat 1.4 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 69.1 mg, Sugar 11.4 g

BETTY CROCKER CHOCOLATE CHIP COOKIES (1971-MEN'S FAVORITES #22)



Betty Crocker Chocolate Chip Cookies (1971-Men's Favorites #22) image

This is the Chocolate Chip Cookies recipe from the Betty Crocker card file system, and more specifically from the green file from 1971, which the recipe was classified as Men's Favorites #22. I have seen many, many requests for this particular recipe in the Recipezaar Question & Answer forum. I knew about the recipe (from prior requests). To be helpful, I visited the Betty Crocker website and used their search option to find it whenever someone else asked for it again. And I would just post the recipe in the Q&A forum again. Well, that recipe is getting more difficult to find (as it seems that, with improvements to the webiste, older recipes just get buried even deeper!). So I thought I would post the recipe here, to make it more accessible on the Zaar site, especially for all the fans of the Betty Crocker recipe card files. I haven't made these myself, so I guessed on the prep time.

Provided by Northwestgal

Categories     Drop Cookies

Time 50m

Yield 7 dozen, 84 serving(s)

Number Of Ingredients 11

2/3 cup shortening
2/3 cup butter or 2/3 cup margarine, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts
2 (6 ounce) packages semisweet chocolate pieces

Steps:

  • Heat oven to 375° degrees.
  • Mix thoroughly shortening, butter, sugars, eggs and vanilla. Blend in remaining ingredients. (For a softer, rounder cookie, add 1/2 cup flour.)
  • Drop dough by rounded teasponfuls 2 inches apart onto ungreased baking sheet. Bake 8-10 minutes or until light brown. Cool slightly before removing from baking sheet.
  • NOTE: If using self-rising flour, omit soda and salt.
  • For Salted Peanut Cookies: Substitute 2 cups salted peanuts for the chocolate pieces and chopped nuts. Before baking, flatten each cookie with bottom of glass that has been greased and dipped in sugar.
  • Betty's note: ( Red Spoon) To bake fresh cookies on short notice, keep a supply of cookie dough in the freezer. Wrap it in an airtight freezer container, aluminum foil or plastic wrap. Thaw it until just soft enough to spoon onto baking sheet. Both cookie dough and baked cookies can be frozen and stored from 9-12 months.

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