COCO-NUT CARAMEL CHEWS
Provided by Rachael Ray : Food Network
Categories dessert
Time 12m
Yield 64 pieces
Number Of Ingredients 5
Steps:
- Line a 8 by 8-inch square microwave safe dish with plastic wrap allowing the wrap to come over the sides. Spray the prepared dish with cooking spray.
- Spray a medium size, microwave safe bowl with cooking spray. To the prepared bowl, add the caramel candies, peanuts, white chocolate and 1/2 cup of the coconut. Give it a stir to combine. set the microwave for 1 minute 30 seconds on HIGH. Place the bowl in the microwave and cook 1 minute. Stop the microwave, stir the mixture, return to microwave to cook 30 seconds longer. Remove the mixture and stir. Scrape it into the prepared square pan. Flatten the mixture with a rubber spatula evenly. Cover the top of the candy with remaining coconut, using the rubber spatula to press it in slightly. If the mixture is too firm on top for the coconut to stick, place the mixture back in the microwave for 10 seconds, then resume pressing the coconut into the candy.
- Allow the candies to cool completely. Remove the entire block, using the plastic wrap to help you pull it out. Using a sharp knife, cut candy into small, 1-inch squares.
THE BEST CHEWY CHOCOLATE CHIP COOKIES
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
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.
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
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
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
CHOCOLATE CHEWY COOKIES
Double chocolate, chewy, yummy, best ever cookies! I got this recipe from my friend Bella, one of the finest bakers I've ever known.
Provided by Hey Jude
Categories Drop Cookies
Time 27m
Yield 4-5 dozen cookies, 48-60 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a bowl, combine flour, cocoa powder, baking soda and salt; set aside.
- In a large mixing bowl, cream butter and sugar; add eggs and vanilla, mix well.
- Gradually beat in the flour mixture then add chocolate chips.
- Drop the dough by rounded tablespoonfuls onto greased baking sheets.
- Bake 10-12 minutes; let cookies rest on baking sheets for 2 minutes before removing with a spatula to wire racks to cool completely.
CHOCOLATE CHEWS
These special candies are one of my favorite things to make in my kitchen.-Donna Rhodes, Huntingdon, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 dozen.
Number Of Ingredients 6
Steps:
- In a saucepan, melt butter over medium heat. Stir in corn syrup and cocoa; bring to a boil. Remove from the heat; stir in vanilla, 2 cups confectioners' sugar and milk powder. (Mixture will be stiff.), Turn out onto a surface lightly dusted with confectioners' sugar. Knead in remaining confectioners' sugar; knead 3-4 minutes longer or until stiff. Divide into four pieces and roll each into an 18-in. rope. Cut into 3/4-in. pieces. Wrap each candy in cellophane or waxed paper. Store in refrigerator.
Nutrition Facts : Calories 58 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 25mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE CHEWS
Very old recipe from Cloverbloom butter box (out of my grandmom's recipe box). Pretty much a brownie, but full of old fashioned flavor.
Provided by Karen..
Categories Bar Cookie
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Melt chocolate with butter and let cool slightly.
- Beat eggs lightly and add sugar and vanilla.
- Add melted chocolate and butter.
- Add flour and mix well.
- Spread into 8 inch square pan.
- Sprinkle with nuts.
- Bake at 350* for 30-35 minutes.
- Cut into squares when cool.
CHRIS GARGONE'S CHOCOLATE CHEWS
Provided by Nick Malgieri
Categories Cookies Chocolate Dessert Bake Kid-Friendly Pecan Walnut Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 60 cookies
Number Of Ingredients 12
Steps:
- 1. Set racks at the upper and lower thirds of the oven and preheat to 325°F.
- 2. Place the chocolates and butter in a bowl or the top of a double boiler and place over hot, not simmering, water. Stir occasionally until the chocolate and butter have melted. Cool.
- 3. In a bowl, whisk the eggs and sugar until lightened. Whisk in the chocolate mixture and vanilla.
- 4. Combine the flour, baking powder, and salt. Stir into the chocolate mixture. Stir in the chocolate chips and nuts.
- 5. Drop tablespoon-size cookies onto the prepared pans. Bake for 12 to 15 minutes, until the cookies are slightly firm and cracked.
- 6. Cool in the pans.
- SERVING.
- Chews are so rich, they are best on their own. Or try making them half size and serving them with ice cream for a really rich treat.
- STORAGE.
- Keep chews at room temperature in a tin or tight-lidded plastic container, or freeze them, packed between sheets of wax paper, for longer storage.
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