Chocolate Dynamite Cookies Recipes

DYNAMITE OATMEAL CHOCOLATE CHIP RAISIN COOKIES

Steps:

• Cream the butter and the sugars, then add the eggs, vanilla and butterscotch extract.
• Sift the baking soda, salt, cinnamon and flour together, then add in batches to the wet ingredients until mixed.
• Add oatmeal, raisins, chips and pecan, if desired.
• Drop by teaspoonfuls onto a lightly greased or parchment-lined cookie sheet.
• Bake at 350° for 8-12 minutes or until golden brown.

CHOCOLATE DIABLO COOKIES

Steps:

• For the dry ingredients: Mix together the sifted flour, cocoa powder, baking soda, cinnamon and pepper in a large bowl. Stir in the chocolate chips.
• For the wet ingredients: In another bowl, whisk together the brown sugar, white sugar, canola oil, eggs, ginger juice and vanilla.
• Add the wet ingredients to the dry ingredients and stir to combine.
• Preheat the oven to 375 degrees F. On a greased cookie sheet, press fist-size cookie dough balls out and sprinkle with rock salt and sugar. Bake the cookies for approximately 11 minutes or until the cookies start to crack. They should be nice and fudgy in the middle! This recipe should make 12 BIG cookies or many more small ones.

CHOCOLATE DYNAMITE COOKIES

Steps:

• Place the butter and half of the chocolate chips in a large heat-resistant bowl. Place the bowl over a pot of barely simmering water, making sure the bottom of the bowl doesn't touch the water. Stir with a heat-resistant rubber spatula to encourage the chocolate and butter to melt. Remove from the heat when the chocolate and butter are melted.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the melted chocolate mixture with the sugar on low speed. Add the eggs one at a time, mixing briefly after each addition. Add the vanilla and the sifted ingredients, continuing to mix on low speed until a uniform dough forms. Stir in the remaining chocolate chips and mix just to combine. The dough will be very sticky, almost like a cake batter.
• Transfer the dough to a separate container, cover with plastic wrap, and refrigerate for at least 1 hour or overnight.
• Place two oven racks in the middle positions and preheat the oven to 350ºF. Line two baking sheets with parchment paper.
• Remove the cookie dough from the refrigerator. Divide the dough into 16 equal portions, about 1½ ounces (42 g) each. Working quickly, roll each into a ball. Place the cookies on the prepared sheets, spaced at least 2 inches apart. They will expand and grow significantly as they bake.
• Bake for 8 minutes. Then rotate the sheets, switch their positions in the oven, and bake for another 7 to 8 minutes, until the tops of the cookies are no longer shiny (except for a few visible melty chocolate chips). Rotating and switching the sheets halfway through the baking process will ensure that the cookies bake evenly. The ideal cookie will be set around the edges with a softer, almost underdone center. Remove the cookies and let cool completely or enjoy while still slightly warm.

OUTRAGEOUS CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
• In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
• Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

ULTIMATE DOUBLE CHOCOLATE COOKIES

Steps:

• Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
• In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
• Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
• Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

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!