Chocolate Freezer Cookies Recipes

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THE BEST CHEWY CHOCOLATE CHIP COOKIES



The Best Chewy Chocolate Chip Cookies image

We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 3 1/2 dozen

Number Of Ingredients 9

2 3/4 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons fine salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks unsalted butter, softened
1 3/4 cups packed dark brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract or vanilla bean paste
One 12-ounce bag semisweet chocolate chips (about 2 cups)

Steps:

  • Sift the flour, salt, baking powder and baking soda into a large bowl.
  • Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
  • Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
  • Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.

FREEZER CHOCOLATE COCONUT WALNUT COOKIES



Freezer Chocolate Coconut Walnut Cookies image

This freezer cookie recipe is easy and delicious! It's very nice for days when you don't want to bake or use the oven. Keep frozen until ready to eat.

Provided by madelineolivia

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 3h15m

Yield 24

Number Of Ingredients 11

¾ cup white sugar
2 tablespoons cocoa powder
¼ teaspoon salt
¼ cup milk
¼ stick butter
¾ cup unsweetened flaked coconut
½ cup quick oats
½ cup old-fashioned oats
½ cup chopped walnuts
¼ cup smooth peanut butter
½ teaspoon vanilla extract

Steps:

  • Mix together sugar, cocoa powder, and salt in a saucepan. Stir in milk and butter. Turn heat to medium and bring to a boil. Cook for 1 1/2 minutes. Remove from heat.
  • Stir the hot mixture continuously while adding flaked coconut, quick oats, old-fashioned oats, walnuts, peanut butter, and vanilla extract. Mix well. Spoon onto waxed paper-lined cookie sheets and freeze for 3 hours.

Nutrition Facts : Calories 98.9 calories, Carbohydrate 10.5 g, Cholesterol 2.7 mg, Fat 6.1 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 2.8 g, Sodium 45.8 mg, Sugar 6.9 g

CHOCOLATE FREEZER COOKIES



Chocolate Freezer Cookies image

Thin, chewy, chocolate cookies, delicious straight out of the freezer. Great by themselves and very good for ice cream sandwiches.

Provided by KRISTINM1

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 4h35m

Yield 60

Number Of Ingredients 10

2 ½ cups sifted all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups white sugar
⅔ cup butter-flavored shortening
2 eggs
2 teaspoons vanilla extract
1 cup unsweetened cocoa powder
1 (12 ounce) package miniature semisweet chocolate chips
4 tablespoons milk

Steps:

  • Sift flour, baking powder, and salt together in a bowl.
  • Beat sugar and shortening together using an electric mixer in a mixing bowl. Add eggs 1 at a time while continuing to beat until combined. Beat in vanilla extract followed by cocoa; beat in chocolate chips. Beat in flour mixture and milk, alternating, until combined. Chill dough in the refrigerator for at least 4 hours.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Roll cookie dough as thin as chocolate chips will allow. Cut out cookies using a biscuit cutter and place on a baking sheet.
  • Bake in the preheated oven until edges are set, 3 to 5 minutes. Remove from the oven and let cool completely, 15 to 20 minutes. Store in an airtight container in the freezer.

Nutrition Facts : Calories 93.2 calories, Carbohydrate 13.5 g, Cholesterol 6.3 mg, Fat 4.5 g, Fiber 1 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 43.5 mg, Sugar 8.2 g

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