VANILLA RICH CHOCOLATE CHIP COOKIES
Flavors of premium vanilla and chocolate blend together to make a wonderful combination in these favorite chocolate chip cookies.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 23m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.
- Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
- Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Nutrition Facts : Calories 274.2 calories, Carbohydrate 34.1 g, Cholesterol 34.1 mg, Fat 14.2 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 7.4 g, Sodium 165.3 mg, Sugar 15.7 g
DARK CHOCOLATE CHIPOTLE COOKIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 44m
Yield 3 dozen (1 1/2-inch) cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, mix together the flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer, add butter and beat with the paddle attachment until smooth. Scrape the sides of the bowl as necessary to evenly cream it. Add the sugars, sifted cocoa powder and chipotle peppers and mix again at medium speed until light and fluffy, about 1 minute. Add eggs, vanilla and water. Beat at medium speed until combined, about 30 seconds. Add slightly cooled melted chocolate and mix again, scraping bowl to evenly mix everything.
- Add the flour mixture, scraping sides and bottom of the bowl as necessary. When well incorporated, add the chips and mix briefly, about 5 seconds.
- Refrigerate the dough in the bowl until cool and fudge-like, but not solid, for approximately 1 hour. You can use an ice cream scoop to create large, even sized cookies. These cookie-dough balls can also be frozen at this point, and baked right from the freezer whenever the need arises.
- When ready to bake, press the tops of the cookie dough-balls into the sugar, and then top with 2 to 3 pieces of dark chocolate chips. Place onto parchment-lined baking sheets, allowing space for the cookies to spread. Bake for 12 to 14 minutes. Remove the cookies from the oven when they are still a little underdone. Slide the parchment paper with the cookies onto a cooling rack and allow to cool before removing from parchment
DARK CHOCOLATE CHIP COOKIES
These are the ultimate chocolate cookies. Yes, it's a bold claim, but with dark chocolate mixed in at three different steps-we'll stand behind it. First, bittersweet chocolate chips (60 percent cacao-the real plant from which chocolate is made) get melted into the butter. Then a flour mixture featuring Hershey's™ Special Dark™ cocoa powder-100 percent cacao-gets added. Finally, another 1 1/2 cups of chocolate chips get stirred into the dough before baking, so every bite you take is bursting with melt-in-your-mouth bittersweet bursts. To keep all that deep, rich flavor balanced, cookies get rolled in granulated sugar before baking for a little extra sweetness and sparkle! Serve cookies with a tall glass of cold milk, and if that's not enough to satisfy your chocolate craving, nothing will be!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 50
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
- In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in 1 cup of the sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in remaining chocolate chips. Cover and refrigerate 30 minutes.
- Shape dough into 50 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. In small bowl, place remaining 1/2 cup sugar. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Discard sugar after rolling balls.
- Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 8 g, TransFat 0 g
CINNAMON WHITE & DARK CHOCOLATE CHIP COOKIES
I wanted to put a spin on the traditional chocolate chip cookie, and who doesn't love cinnamon? Depending on what you use to drop your cookies, the serving quantity may change. -Cassie Colosimo, Reading, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4-1/2 dozen (about 4 cups mix).
Number Of Ingredients 11
Steps:
- Whisk together flour, cinnamon, baking soda and salt. In a 1-qt. glass jar, layer flour mixture, chocolate chips, granulated sugar, brown sugar and white baking chips in order listed., To prepare cookies, preheat oven to 350°. Cream butter until light and fluffy. Beat in eggs and vanilla. Add cookie mixture; blend well. Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges begin to brown, 7-9 minutes. Cool on pans 1 minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 55mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
DARK CHOCOLATE CHIPOTLE COOKIES
Double chocolate cookie with a little after-kick!
Provided by newman'smom
Categories Desserts Cookies Drop Cookie Recipes
Time 1h50m
Yield 36
Number Of Ingredients 14
Steps:
- Whisk together flour, baking soda, and salt in a bowl.
- Place the chopped chocolate into a microwave-safe bowl; melt in the microwave oven at 40 percent power in 30-second intervals; stirring after each melting, until the chocolate is warm and smoothly melted, 1 to 3 minutes. Allow to cool slightly.
- In a separate large bowl, use an electric mixer to beat the butter, brown sugar, 1 1/2 cup of white sugar, cocoa powder, and chipotle pepper until smooth. Add the eggs one at a time, beating each egg into the mixture before adding the next. Beat in the vanilla extract and water.
- Mix the melted chocolate into the butter mixture. Gently stir in the flour mixture until incorporated. Mix in the chocolate chips. Cover bowl, and refrigerate dough for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Place 1/2 cup sugar in a small bowl. Roll dough into small balls. Roll balls in sugar to coat. Place the cookies onto the prepared baking sheets, about 2 inches apart.
- Bake in the preheated oven until cookies are set, 12 to 14 minutes. Allow to cool on the sheets for a minute or two before removing to racks to finish cooling.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 35.7 g, Cholesterol 47.8 mg, Fat 15.2 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 9.1 g, Sodium 247.7 mg, Sugar 26 g
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HERSHEY'S PERFECT SPECIAL DARK CHOCOLATE CHIP COOKIES
From hersheyland.com
Servings 60Total Time 1 hr 30 minsCategory Tags
- Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
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