MOM'S DOUBLE CHOCOLATE COOKIES
The perfect double chocolate cookies -- rich, chocolately, chewy and never fluffy! Plus no chilling!
Provided by Ashley Fehr
Categories Dessert
Time 23m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F and line 3 baking sheets with parchment paper (optional).
- With an electric mixer, cream together butter and sugar until smooth. Add vanilla and eggs and beat until combined.
- Add flour, baking soda, cocoa, and salt and beat until a dough forms (it should hold together easily but be dry enough that you can roll into balls without coating your hands). Stir in chocolate chips.
- Roll dough into 1" balls and place in 4 rows of 3 on prepared baking sheets (you can make larger cookies, but you'll need to be fewer to a pan and bake a little longer). Bake for 8-9 minutes until centers are just set or only a tiny bit glossy in the center -- they will set as they cool.
Nutrition Facts : Calories 175 kcal, Carbohydrate 24 g, Protein 1 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 150 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
THE BEST DOUBLE CHOCOLATE CHIP COOKIE
An altered version of a recipe from an old cookbook that took 10 years for me to perfect! I have been told to sell these cookies, they are very, very, very, very good!
Provided by ORBAMINK
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 40
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of dough into balls and place them one inch apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 21.7 g, Cholesterol 9.3 mg, Fat 8.7 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 148.4 mg, Sugar 15.5 g
CHICKEN IN A CHOCOLATE SAUCE
This recipe is adapted from "the Encyclopedia of Creative Cooking" which has been around forever. I like the interesting mix of ingredients. It is reminiscent of a mole but much more simple and not spicy. It called for a whole disjointed chicken which I have replaced with chicken breasts. If you use boneless chicken breasts you will need to watch the cooking time as it will cook faster. I liked Recipe #248470 with this dish.
Provided by Chef Tweaker
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix flour and salt and pepper. Adjust to taste as I just guessed on the measurements. Place in plastic bag and dredge breasts in it.
- Heat oil in a skillet and add chicken. Brown on both sides. Remove chicken to oven proof dish, preferably one with a lid.
- Add 2 Tbs flour or some of the dredging flour to pan drippings. Cook until browned, stirring constantly. Add stock gradually; cook, stirring constantly, until thickened.
- Blend in chocolate and stir until melted. Add cinnamon and salt and pepper if needed. Stir in remaining ingredients (not garnish) and pour over chicken.
- Bake, covered, in preheated 325 F oven for 45 minutes.
- Garnish with chopped parsley and blanched whole almonds.
DOUBLE CHOCOLATE REBELS
Great oatmeal based cookies with cocoa and chocolate chips! Cooking time is based on cooking a dozen at a time....if you have a bigger cookie sheet or cook on two racks, reduce the cooking time.
Provided by breezermom
Categories Drop Cookies
Time 1h20m
Yield 7 dozen
Number Of Ingredients 12
Steps:
- Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add the egg, beating well.
- Combine the flour, soda, salt, and cocoa; stir well. Add the flour mixture to the creamed mixture alternately with the water, beginning and ending with the flour mixture. Mix well after each addition. Stir in vanilla. Add oats and chocolate morsels; stirring well to combine.
- Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 10 minutes. Let cool slightly on the cookie sheets, then transfer to wire racks and let cool completely.
Nutrition Facts : Calories 910.1, Fat 38.6, SaturatedFat 21.5, Cholesterol 97, Sodium 500.8, Carbohydrate 126.3, Fiber 10.3, Sugar 55.8, Protein 17.2
CHOCOLATE CHICKEN
Yes, that's right! Chocolate chicken! A whole new way to do chicken! Doubtful? Don't be! It's yummy! Looking for sides to go with the chocolate chicken? Try cottage cheese and a cooked vegetable of your choice.
Provided by ashpumpkin
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Pour water into a 9x13-inch baking dish.
- Whisk oil, chocolate syrup, egg, vanilla extract, and salt together in a bowl. Mix bread crumbs and cocoa powder together in a shallow bowl.
- Poke holes into chicken breasts using a fork. Dip chicken in the oil mixture, covering completely. Press chicken into bread crumb mixture until both sides are coated. Arrange chicken in the prepared baking dish.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 836.4 calories, Carbohydrate 43.5 g, Cholesterol 111.1 mg, Fat 63 g, Fiber 8.8 g, Protein 33.4 g, SaturatedFat 11.8 g, Sodium 290.4 mg, Sugar 11.6 g
CHICKEN WITH CHOCOLATE
Steps:
- Directions 1. Divide the chicken legs in half through the natural joint. Do this without splintering the bones. 2. Season with salt and pepper and dust with paprika. Add enough olive oil to coat and leave to infuse for at least 1 hr. 3. Heat a heavy based pan up and then carefully place in the pieces of chicken add the bay leaf and thyme and garlic. 4. Fry on both sides until golden and evenly colored. Remove from the pan with the herbs and garlic. 5. Add the sliced onions to the pan and sweat down until soft, add the cocoa powder and mix in. 6. Return the chicken pieces and herbs etc. and combine. 7. Sprinkle enough flour to absorb any fat residue and form a basic roux. 8. Stir in the wine and ensure there are no lumps and the sauce is just thickened. 9. Adjust the acidity of the wine with a little sugar. 10. Crumble in the chicken stock cube. 11. Bring to the simmer and remove any impurities that rise to the surface. 12. Place the lid on and cook in the oven for approximately 45-60 minutes.
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