BEST DAMN CHOCOLATE FUDGE COOKIES
These cookies are extremely chocolaty, fudgy, ooey gooey on the inside and crispy on the outside!
Provided by RecipeTeacher
Time 27m
Number Of Ingredients 9
Steps:
- In a medium sized bowl, mix flour, cocoa powder and salt. Whisk it all together and set aside.
- In a microwave safe bowl, add butter and 1/2 of the chocolate chips or chunks. Microwave in 30 second intervals until everything is melted.
- In a large bowl, add eggs, white sugar, brown sugar and vanilla extract. Mix with a hand mixer or stand mixer until fully incorporated. Then add chocolate mixture and continue to mix together.
- Add flour mixture and continue to mix for 3 minutes until everything is well combined. Gently fold in remaining chunks/chips. Place bowl with batter in refrigerator for at least 30 minutes to chill and thicken (important).
- Preheat oven to 350° and line a cookie sheet with parchment paper.
- Scoop out batter and roll into balls (wet hands first!) about 1.5″ in diameter. Place on parchment at least 3 inches apart. With hands still wet, press batter down to about 1/4″ thick. Add additional chips or chunks to tops of cookies.
- Bake in preheated oven for 12 minutes. Remove from oven and let cool completely before removing from pan.
CHUNKY CHOCOLATE CAKE MIX COOKIES
I was introduced to cake mix cookies in college, but no recipe I've ever used compares to this one. I found it on the Duncan Hines dark chocolate fudge cake mix about 6 years ago. It might still be on them. I tried substituting the cake mix with another brand but it just wasn't quite as good.
Provided by startnover
Categories Drop Cookies
Time 17m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- In a bowl stir in first 4 ingredients.
- Then add chips and nuts.
- Drop on greased cookie sheet.
- Bake for 12 minutes for chewy cookies and 14 for crisp.
- Store in airtight container.
Nutrition Facts : Calories 127, Fat 7.5, SaturatedFat 1.9, Cholesterol 11.8, Sodium 153.1, Carbohydrate 15.2, Fiber 0.8, Sugar 9.6, Protein 1.6
CHUNKY PEPPERMINT FUDGE DREAM COOKIES
Create jumbo cookies with triple chocolate and a touch of mint.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 20
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In large bowl, beat brown sugar, granulated sugar, butter, shortening, vanilla and eggs with electric mixer on medium speed until smooth. Beat in melted baking chocolate. On low speed, beat in flour and baking soda until well blended. Reserve 1 cup of the chopped mints. Stir remaining mints and the chocolate chunks into dough.
- On ungreased cookie sheets, drop dough by 1/4 cupfuls 2 inches apart.
- Bake 11 to 15 minutes or until centers of cookies no longer look moist (do not overbake). Immediately sprinkle with reserved mints. Cool 1 minute; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 370, Carbohydrate 43 g, Cholesterol 35 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Large Cookie, Sodium 115 mg, Sugar 30 g, TransFat 1 g
NO BAKE FUDGE COOKIES
Easy to make cookies with children. No baking is required.
Provided by Jamie
Categories Desserts Cookies No-Bake Cookie Recipes
Time 16m
Yield 18
Number Of Ingredients 8
Steps:
- Combine white sugar, milk, and butter in a large saucepan; bring to boil for 1 minute.
- Remove saucepan from heat and add peanut butter, oats, cocoa, vanilla, and raisins.
- Stir well. Drop by teaspoon onto waxed paper. Let sit one hour.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 38 g, Cholesterol 14.1 mg, Fat 11.8 g, Fiber 2.8 g, Protein 5.2 g, SaturatedFat 4.8 g, Sodium 90.1 mg, Sugar 26.1 g
NEW YORK SUPER FUDGE CHUNK COOKIES
Here's a kitchen sink recipe inspired by a beloved Ben & Jerry's ice cream. The fudgy chocolate cookies are studded with white and dark chocolate chunks, pecans, walnuts and chocolate-covered almonds. Each one is topped with a homemade meringue marshmallow and toasted until gooey and golden brown.
Provided by Jet Tila
Categories dessert
Time 3h
Yield Makes 7 cookies
Number Of Ingredients 22
Steps:
- For the fudgy chocolate cookies: Sift the flour with the cocoa powder and baking soda in a large bowl and set aside.
- Cream the butter, brown and granulated sugars and salt in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, 2 to 3 minutes. Add the vanilla bean paste and egg and mix to combine. Reduce the speed to low. Add the flour mixture and mix until just combined. Add the dark and white chocolate chunks and chopped pecans and walnuts and mix until just combined. Cover the dough with plastic wrap, pressing it directly on the surface, then cover the bowl with another piece of plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
- Preheat the oven to 350 degrees F (or 320 degrees F if using a convection oven). Line a sheet pan with parchment. Grease seven 3 1/2-inch-diameter tart rings with nonstick cooking spray and place on the prepared sheet pan.
- Portion the dough into 7 balls, each about 1/4 cup (75 grams), and place one in the center of each tart ring. Press down to flatten the dough slightly, then arrange 1 each of the chocolate-covered almonds and whole walnuts and pecans on the top. Bake until the internal temperature is 195 degrees F on an instant-read thermometer, 14 to 16 minutes. The cookies should have puffed slightly and the tops should be matte when done. Cool 5 minutes on the sheet pan, then transfer to a wire rack and unmold from the rings once the cookies are cool enough to handle.
- For the marshmallow topping: Bloom the gelatin in a medium bowl of ice water for 5 minutes until softened, then drain well.
- Heat the granulated sugar, water and corn syrup in a small saucepan fitted with a candy thermometer over medium-high heat. Stir until the sugar dissolves and then stop stirring and continue to cook, washing down the sides of the pan with a pastry brush, until the temperature reaches 230 degrees F, 5 to 6 minutes.
- Once the temperature of the sugar syrup reaches 230 degrees F, begin whipping the egg whites and cream of tartar in a stand mixer fitted with the whisk attachment on medium speed until medium peaks, about 1 minute (see Cook's Note).
- Continue to cook the sugar syrup, washing down the sides of the pan, until it reaches a final temperature of 255 degrees F. When it is almost ready, microwave the gelatin for 10 seconds on high in a heatproof bowl to melt it.
- With the mixer on low speed, slowly drizzle the 255-degrees F sugar syrup into the egg whites. Pour in the gelatin and whip on medium-high speed until thickened and cooled (the sides of the bowl should only be warm to the touch), about 8 minutes. Add the vanilla bean paste and whisk to combine. You want to be able to pipe the meringue marshmallow through a piping bag, so it should hold a stiff peak when the whisk attachment is turned upside down.
- Add the marshmallow to a large pastry bag fitted with a 1-inch or larger round pastry tip. Pipe a large mound of marshmallow on the top of each cookie, then brulee lightly with a kitchen blow torch.
CHEWY FUDGE DROP COOKIES
Chocolate lovers won't be able to eat just one of these chewy treats from our Test Kitchen ovens. The delectable fudge drops are loaded with chocolate flavor and attractively topped with a sprinkling of powdered sugar.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a microwave, melt 3/4 cup chocolate chips and oil; stir until smooth. Pour into a large bowl; cool for 5 minutes. , Stir in brown sugar. Add egg whites, corn syrup, water and vanilla until smooth. Combine the flour, 2/3 cup confectioners' square, cocoa, baking powder and salt; gradually add to chocolate mixture until combined. Stir in the remaining chocolate chips (dough will be very stiff)., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 8-10 minutes or until puffed and set. Cool for 2 minutes before removing to wire racks. Sprinkle cooled cookies with remaining confectioners' sugar.
Nutrition Facts : Calories 139 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 48mg sodium, Carbohydrate 26g carbohydrate, Fiber 1g fiber), Protein 2g protein.
CHUNKY DROP COOKIES
The night before I make these drop cookies, I measure out the pretzels, peanuts, raisins and chocolate. Assembly goes quickly the next day. -Kelly Ward-Hartman, Cape Coral, Florida
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in pretzels, peanuts, chocolate chunks and raisins. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until edges are golden brown, 10-14 minutes. Cool 2 minutes before removing to wire racks.
Nutrition Facts : Calories 86 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 44mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
DUNCAN HINES CHUNKY CHOCOLATE COOKIES RECIPE - (3.8/5)
Provided by KSmitherman
Number Of Ingredients 7
Steps:
- Preheat oven to 350 Place cake mix, eggs, melted butter, brown sugar and vanilla in large bowl. Stir with spoon until thoroughly blended. Stir in chocolate chips and pecans. Drop by level measuring tablespoons onto greased baking sheets. Bake for 12 minutes for chewy cookies or 14 for crisp cookies. Cool 2 minutes on baking sheets. Remove to cooling racks. Store in airtight container.
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