Chocolate Pile Up Cookies Recipes

CHOCOLATE PILE-UP COOKIES

Chocolate Pile-Up Cookies image

As the title implies, this cookie has chocolate, chocolate, and more chocolate. It's dark and rich and kind of over the top, but will certainly satisfy a chocoholic craving!

Provided by Dana Sweeney

Categories Desserts Cookies Drop Cookie Recipes

Time 45m

Yield 60

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, at room temperature
¾ cup white sugar
¾ cup brown sugar
2 eggs
2 teaspoons vanilla extract
2 tablespoons coffee-flavored liqueur
1 cup finely chopped toasted hazelnuts
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 cup white chocolate chips

Steps:

Preheat an oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. In a bowl, mix the flour, cocoa, baking soda, and salt.
Beat the butter, white sugar, and brown sugar together in a bowl with an electric mixer until soft and creamy, then beat in the eggs, vanilla extract, and coffee liqueur. Gradually beat the flour mixture into the butter-sugar mixture until well combined. Stir in the hazelnuts, semisweet chocolate chips, milk chocolate chips, and white chocolate chips until evenly distributed through the dough. Drop by rounded teaspoons, about 2 inches apart, onto the prepared baking sheets.
Bake in the preheated oven until the edges are slightly browned, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 132.8 calories, Carbohydrate 14.8 g, Cholesterol 15.9 mg, Fat 7.7 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 85.5 mg, Sugar 7.7 g

NO-BAKE "COW PILE" COOKIES

No-Bake

Provided by Katie Lee Biegel

Categories dessert

Time 1h10m

Yield About 2 1/2 dozen cookies

Number Of Ingredients 7

Ingredients

2 cups sugar
1 stick unsalted butter
1/3 cup cocoa powder
1/2 cup milk
1 teaspoon pure vanilla extract
1/2 cup peanut butter, crunchy or creamy
2 1/2 to 3 cups old fashioned rolled oats

Steps:

In a medium saucepan, combine the sugar, butter, cocoa, milk, and vanilla. Bring to a slow boil and simmer until the sugar is completely dissolved. Remove from the heat.
Stir in the peanut butter and 2 1/2 cups oats. The mixture should be thick; stir in additional 1/2 cup oats if too runny. Let the mixture stand for about 10 minutes to cool.
Line a baking sheet with wax paper or parchment paper. Drop the mixture by heaping tablespoonful onto the lined sheet. Let the cookies stand at room temperature for 1 hour to firm up. Store in an airtight container.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

The Best Chewy Chocolate Chip Cookies Recipe by Tasty image

There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!

Provided by Alvin Zhou

Categories Desserts

Time 1h5m

Yield 12 cookies

Number Of Ingredients 10

Ingredients

½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference

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!

Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams

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