TOP SECRET CHOCOLATE COOKIES
Steps:
- In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.
- Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.
- Preheat oven to 350 degrees F.
- Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes.
- Remove to a wire rack to cool.
CHOCOLATE-DIPPED COOKIES
This tender, flavorful cookie from our Test Kitchen is made even better by being dipped in chocolate. The contrasting drizzle is a fancy finishing touch.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in almonds and chocolate chips. Cover and refrigerate for 2 hours. Divide dough in half. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool., Dip half of the cookies in white coating; allow excess to drip off. Place on waxed paper. Repeat with remaining cookies in dark chocolate coating. , Place milk chocolate coating in a resealable plastic bag; cut a small hole in one corner of the bag. Pipe designs on cookies. Let stand for 30 minutes or until set.
Nutrition Facts : Calories 247 calories, Fat 14g fat (10g saturated fat), Cholesterol 17mg cholesterol, Sodium 82mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
ULTIMATE DOUBLE CHOCOLATE COOKIES
A chocolate cookie with the intensity of hot fudge sauce. THIS IS THE BEST CHOCOLATE COOKIE!!! Thick And Chewy!
Provided by Carol P.
Categories Desserts Cookies Drop Cookie Recipes
Time 1h40m
Yield 42
Number Of Ingredients 11
Steps:
- Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
- In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
- Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
- Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 21.4 g, Cholesterol 25 mg, Fat 6.8 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 3.9 g, Sodium 88.2 mg, Sugar 15.4 g
CHEWY CHOCOLATE COOKIES II
Delicious cookies that taste like brownies.
Provided by Lois Wells
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. Mix in walnuts. Drop by spoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.
Nutrition Facts : Calories 115.5 calories, Carbohydrate 13.5 g, Cholesterol 7.8 mg, Fat 6.7 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 90.4 mg, Sugar 8.5 g
NO BAKE CHOCOLATE COOKIES II
These chocolate macaroons taste a lot like candy.
Provided by LEZLEA52
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h15m
Yield 36
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine sugar, milk, and margarine. Bring to a boil, stirring occasionally, then boil for 4 to 5 minutes. Remove from heat and stir in the oats, vanilla, cocoa and coconut. Spoon onto waxed paper and allow to cool for at least an hour. Store in an airtight container.
Nutrition Facts : Calories 98.9 calories, Carbohydrate 16.6 g, Cholesterol 0.3 mg, Fat 3.4 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 38.8 mg, Sugar 11.7 g
DEVILISH CUPCAKES
Chocolate cupcakes made with Betty Crocker™ Super Moist™ devil's food cake mix, decorated with red frosting and coca candy horns and tails - the perfect devilish dessert for Halloween!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- Line cookie sheet with cooking parchment paper. Melt candy melts as directed on package; spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Squeeze bag to pipe melted candy into devils' horn and tail shapes on parchment paper. Refrigerate 10 minutes.
- Meanwhile, in large bowl, beat butter and cream cheese with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until smooth. Beat in vanilla and food color. Pipe or spread frosting on cupcakes. Insert horns and tail into frosting on each cupcake.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 240 mg
HOMEMADE CHOCOLATE SANDWICH COOKIES
We like to call them homemade 'oreos or soft 'oreos.'
Provided by John Crandall
Categories Desserts Cookies Sandwich Cookie Recipes
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Blend the above ingredients together with a pastry blender until mixed.
- Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls.
- Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put Cream Cheese Frosting (see recipe or use one can of pre-made frosting) between two cookies, putting bottom sides together.
- NOTE: Adding chopped pecans to the cookies without making them into sandwiches is also very good. Spice cake mix can be used in place of Devil's food.
Nutrition Facts : Calories 549.6 calories, Carbohydrate 60.6 g, Cholesterol 79 mg, Fat 30.7 g, Fiber 0.5 g, Protein 8.9 g, SaturatedFat 9.5 g, Sodium 657 mg, Sugar 37.6 g
DEVILISH MINTY COOKIES
Make and share this Devilish Minty Cookies recipe from Food.com.
Provided by Barenakedchef
Categories Drop Cookies
Time 20m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Preheat oven to 350°.
- Coat 2 cookie sheets with nonstick cooking spray.
- In a large bowl, combine cake mix, oil and eggs and beat with an electric mixer on medium speed 3 to 4 minutes or until well blended.
- With a spoon, stir in mint candies.
- Drop by teaspoonfuls 2 inches apart onto the cookie sheets.
- Bake 9-11 minutes or until firm.
- Transfer to a wire rack to cool completely.
- Store in an airtight container.
Nutrition Facts : Calories 3033.5, Fat 164.3, SaturatedFat 29.6, Cholesterol 423, Sodium 4466.9, Carbohydrate 383.6, Fiber 12.6, Sugar 201.6, Protein 43.5
OUTRAGEOUS CHOCOLATE COOKIES
Don't bake these rich double-chocolate cookies to a crisp; they are meant to be soft and chewy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
- In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
- Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.
DEVILISH CHOCOLATE CAKE
This is adapted from the Joy of Cooking by incorporating whole-grain flour and agave nectar. It is a little bit of a pain at first, as it requires three prep bowls in addition to the mixing bowl. Also, the flours must be sifted PRIOR to measuring them, otherwise the cake will be too dense. But I think it's worth it!
Provided by deirdre
Categories Dessert
Time 50m
Yield 2 cakes, 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease and flour two 9" round pans, or line the bottoms with parchment.
- Whisk together 1/2 cup each of agave nectar, cocoa, and buttermilk. Set aside.
- Sift together the cake and whole wheat flours, baking soda, and salt. Set aside.
- Mix vanilla and remaining buttermilk together. Set aside.
- In a large mixing bowl, cream the butter. Gradually add the remaining 1/2 cup agave nectar, then beat at high speed until fairly well incorporated. (This took about three minutes in my stand mixer.).
- Add the eggs, one at a time, to the butter/nectar mixture.
- Slowly beat in the cocoa mixture.
- At low speed, add the flour mixture and the buttermilk mixture alternately. This can be done by hand as well with a rubber scraper.
- Scrape the batter into prepared pans and spread evenly.
- Bake 30-35 minutes, until a toothpick poked in the middle of the cake comes out clean. Let cakes cool in the pan for 10 minutes, then remove the cakes from pans to cool completely on a rack.
Nutrition Facts : Calories 172.7, Fat 9.5, SaturatedFat 5.6, Cholesterol 56.4, Sodium 290.9, Carbohydrate 19.2, Fiber 2.6, Sugar 1.2, Protein 4.8
ZIPPY CHOCOLATE CHIP COOKIES
A unique chocolate chip cookie with a little kick, just enough to feel a little warmth with last swallow. Great!
Provided by Jeanne
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream butter or margarine and sugars. Add already beaten eggs and vanilla.
- Mix dry ingredients together and mix with creamed mixture. Add chocolate chips and nuts.
- Bake 8 to 10 minutes until done. These are not HOT HOT -- Just a little surprise, definitely a little kick, goes well with the chocolate.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 39.3 g, Cholesterol 35.8 mg, Fat 17.7 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 9 g, Sodium 102 mg, Sugar 26.9 g
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