CHOCOLATE BUTTER COOKIES
Steps:
- Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract; continue beating until well mixed.
- Combine flour, cocoa and salt in another bowl. Add flour mixture gradually to butter mixture, beating at low speed and scraping bowl often, until well mixed.
- Divide dough into thirds. Wrap each third in plastic food wrap; refrigerate 2 hours or overnight until firm.
- Heat oven to 375°F.
- Shape dough with floured hands, one-third at a time (keep remaining dough refrigerated), into 1-inch balls. Form balls into desired shapes (balls, squares, logs, etc.) or follow variations as directed below. Place 1 inch apart onto ungreased cookie sheets. Bake 7-9 minutes or until set. (Surface may crack slightly.) Cool completely. Decorate as desired.
Nutrition Facts : Calories 80 calories, Fat 4 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 40 milligrams, Carbohydrate 9 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
CHOCOLATE BUTTER COOKIES
Make and share this Chocolate Butter Cookies recipe from Food.com.
Provided by Katie1
Categories Dessert
Time 18m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees.
- Combine sugar, butter, egg, and extract.
- Beat at medium speed until fluffy.
- Gradually add flour and cocoa until well mixed.
- Shape into rounded teaspoonfuls 1" balls, cookie press, or indent in the middle.
- Bake for 7-9 minutes.
- Cool, then decorate with melted chocolate, cherry in center, or powdered sugar.
Nutrition Facts : Calories 100, Fat 6.1, SaturatedFat 3.8, Cholesterol 23.1, Sodium 41.5, Carbohydrate 10.7, Fiber 0.5, Sugar 4.2, Protein 1.1
DOUBLE-CHOCOLATE BUTTER COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 2h55m
Yield about 25 cookies
Number Of Ingredients 9
Steps:
- Beat the butter in a large bowl with a hand mixer on medium speed until light and fluffy, about 1 minute. Add the confectioners' sugar, granulated sugar and salt and continue to beat on medium speed until pale and creamy, 2 minutes. Add the cocoa powder, vanilla and egg; mix on low to incorporate. Add the flour, beating on low speed until just incorporated (a few streaks is fine). Switch to a rubber spatula and fold in the chocolate chips.
- Turn out the dough onto a large piece of plastic wrap, form into a disk and wrap tightly. Refrigerate until firm, at least 2 hours.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Generously dust the dough and work surface with flour. Roll out the dough to a 1/3-inch thickness; if the dough cracks around the edges, simply press it back together. Use cookie cutters to cut out the desired shapes. Place the cookies, 1 inch apart, on the prepared baking sheets.
- Bake until just beginning to brown around the edges, 15 to 20 minutes, rotating the baking sheets halfway through.
- Cool for 5 minutes on the baking sheets before removing the cookies to a wire rack to cool completely.
THE BEST CHOCOLATE CHUNK COOKIES
Provided by Food Network
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Position racks in the center and top third of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper.
- Sift the flour, baking soda, and salt into a medium bowl. Set aside.
- In the bowl of a heavy-duty stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until well blended, about 2 minutes; scrape down the bowl.
- Beat the eggs and vanilla in a small bowl. Add to the butter mixture and blend well; scrape the bowl again. On low speed, add the flour mixture and beat until just mixed; scrape down the bowl. Add the chocolate and optional nuts and mix until incorporated into the dough.
- Drop rounded tablespoons of the dough onto the prepared sheets, spacing them about 2 inches apart. Bake, switching the position of the sheets from top to bottom and front to back halfway through baking, until the cookies are golden brown but the centers seem slightly underdone, about 13 minutes. Do not overbake or the cookies will be crisp throughout instead of chewy. Cool for a few minutes on the baking sheets, then transfer to wire cooling racks to cool completely. The cookies will crinkle as they cool. (Store at room temperature in airtight containers for up to 1 week.)
FABULOUS CHOCOLATE COOKIES
What is there to say, they are great cookies that stay soft and a have a smooth chocolaty taste.
Provided by Krysta
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, shortening and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking soda, salt and cocoa; gradually stir into the creamed mixture. Drop by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. When cookies are cool, dust with confectioners' sugar.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 26.2 g, Cholesterol 29.1 mg, Fat 11.5 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 4.9 g, Sodium 195.4 mg, Sugar 13.7 g
CHOCOLATE COOKIES
My grandmother used to make these and what a favorite they are. As I type this recipe, I see her handwriting and remember those good ole days! These are a delicate, cake like cookie with chocolate frosting. The nuts are optional, if you like them add them. Pecans or peanuts taste just as great as walnuts do.
Provided by Nancy Dorman
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream brown sugar, shortening, melted chocolate, egg and buttermilk.
- Add dry ingredients and beat until smooth.
- Drop onto greased cookie sheet and bake for 12 to 15 minutes. Ice with Chocolate Cookie Buttercream Frosting when still warm but not hot.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 35.3 g, Cholesterol 15.9 mg, Fat 18.2 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 4.5 g, Sodium 146.5 mg, Sugar 18.7 g
FUDGY TRIPLE CHOCOLATE COOKIES
I had a jar of hot fudge sauce hanging around in the fridge, so I threw it in. It made the fudgy chocolate cookies so moist and gooey good!
Provided by Cookie
Time 30m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter, white and brown sugars, shortening, fudge sauce, eggs, and vanilla together in a large bowl until light and fluffy.
- Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake in the preheated oven until just set (cookies will be very soft), 8 to 10 minutes. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 310 calories, Carbohydrate 31 g, Cholesterol 46 mg, Fat 21.2 g, Fiber 1.9 g, Protein 2.8 g, SaturatedFat 11.3 g, Sodium 83.3 mg, Sugar 19.9 g
BUTTERY ALMOND COOKIES
Made with high-fat, cultured butter, these melt-in-your-mouth almond cookies are like the most tender shortbread you've ever eaten. A simple confectioners' sugar icing and a sliced almond topping make them especially pretty, but you can skip the garnish for something sleeker and simpler. Or use them to make sandwich cookies, filling them with the likes of lemon curd, raspberry jam or melted chocolate.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield About 4 dozen cookies
Number Of Ingredients 15
Steps:
- In a large bowl, stir together flours, cornstarch, baking powder and salt.
- In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy, 3 to 4 minutes. Beat in egg yolk and almond extract until combined, about 20 seconds. With the mixer running on low, add flour mixture, beating until just incorporated. Do not overmix.
- Divide dough into two balls. On a floured surface, roll each ball into a 1 1/2-inch-thick log. (If the dough is too soft to work with, chill it for 20 to 30 minutes before forming it into logs.) Wrap logs tightly in parchment paper or plastic wrap, and refrigerate until very firm, at least 2 hours or overnight.
- When you are ready to bake the cookies, heat oven to 325 degrees. Line 2 baking sheets with parchment.
- Use large, sharp knife to cut each log into 1/4-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets.
- Bake until cookie edges and bottoms are golden brown, about 15 to 22 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Make the icing: In a large bowl, whisk together confectioners' sugar, melted butter, 1 tablespoon buttermilk, vanilla and almond extracts. If the icing isn't thin enough to drizzle, add more buttermilk. It should be a little thicker than heavy cream.
- Using a fork, drizzle icing all over the cooled cookies, then top with almond slices if you like. Let the icing set for at least 1 hour, then store at room temperature in an airtight container. The cookies will keep for at least 3 days.
HOW TO MAKE PERFECT CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: bread flour, all-purpose flour, kosher salt, baking soda, unsalted butter, water, dark brown sugar, white sugar, vanilla extract, espresso powder, large egg, large egg yolk, semi-sweet chocolate chips, dark chocolate
Provided by Scott Loitsch
Categories Desserts
Time 56m
Yield 18 cookies
Number Of Ingredients 14
Steps:
- In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
- In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be!
- Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.
- Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid.
- Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you're adding it to the dough later on, so make sure to remove after 15 minutes.
- In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
- Add the egg and yolk and beat until incorporated.
- Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It's okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.
- Using a wooden spoon, fold the chocolate chips and chunks into the dough
- Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
- For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
- Preheat the oven to 350˚F (180˚C).
- Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.
- Bake in a preheated oven for 12-14 minutes.
- Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
- Enjoy!
Nutrition Facts : Calories 260 calories, Carbohydrate 28 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, Sugar 16 grams
EASY CHOCOLATE BUTTERY COOKIES
This is a easy recipe. You can put your own creative touch into them by decorating them however you like.
Provided by OceanIvy
Categories Dessert
Time 19m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 375°.
- In a large bowl, combine all ingredients except flour and cocoa. Beat at medium speed until light and fluffy. Gradually add the flour and cocoa until well mixed.
- Shape rounded teaspoonfuls as desired (1-inch balls, 2-inch logs, balls flattened, etc.) or use cookie press.
- Put them 1 inch apart on cookie sheet. Bake 7-9 minutes or until set. Let cookies cool.
- When cooled, you may decorate the cookies with whatever you like, example listed above, or leave them as they are.
Nutrition Facts : Calories 43.4, Fat 1.5, SaturatedFat 0.9, Cholesterol 8.6, Sodium 9.5, Carbohydrate 6.9, Fiber 0.2, Sugar 2.8, Protein 0.7
QUICK, EASY AND DELICIOUS CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, white granulated sugar, brown sugar, large egg, vanilla, self-rising flour, salt, chocolate, flaky sea salt
Provided by Jaime John
Yield 15 servings
Number Of Ingredients 9
Steps:
- Cream the butter, dark brown sugar and white sugar in a bowl. Once pale and fluffy, crack the egg in and add vanilla if desired. Sift in your self-raising flour and salt.
- Fold in the flour and salt just until you can't see any streaks. Then, fold in chocolate.
- Cover the bowl with Saran wrap and rest in the fridge for at least an hour or up to 2 days at most. (If freezing dough, dough can be frozen for upto 2 months).
- Preheat the oven to 375°F.
- Scoop the dough into tablespoon-sized balls and place onto a baking tray with 2-inch spaces in between the cookies..
- Bake for 7 minutes for a chewy cookie, or 10 minutes for a crispy cookie.
- Let cool and serve, or enjoy warm with a glass of cold milk.
- Enjoy!
Nutrition Facts : Calories 221 calories, Carbohydrate 29 grams, Fat 9 grams, Fiber 0 grams, Protein 3 grams, Sugar 15 grams
QUICK CHOCOLATE SANDWICH COOKIES
These cookies freeze well, so it's easy to keep some on hand for last-minute munching. In summer, I often make them larger to use for ice cream sandwiches. -Mary Rempel, Altona, Manitoba
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake mixes, oil and eggs until well blended. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Do not flatten. , Bake at 350° until set, 8-10 minutes. Cool for 5 minutes before removing to wire racks (cookies will flatten as they cool). , In a small bowl, beat cream cheese and butter until fluffy. Beat in sugar and vanilla until smooth. Spread or pipe filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.
Nutrition Facts : Calories 188 calories, Fat 11g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 149mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
More about "easychocolatebutterycookies recipes"
37 INCREDIBLY DELICIOUS CHOCOLATE COOKIE RECIPES
From tasteofhome.com
Author Christine Rukavena
QUICK AND EASY COOKIE RECIPES | ALLRECIPES
From allrecipes.com
CHOCOLATE COOKIE RECIPES | ALLRECIPES
From allrecipes.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
4 INGREDIENT CHOCOLATE COOKIES (CHOCOLATE CAKE MIX ... - THE …
From thereciperebel.com
SOFT & CHEWY CHOCOLATE CHIP COOKIES (PUDDING COOKIES
From averiecooks.com
EASY CHOCOLATE SUGAR COOKIES RECIPE | THE BEST CHOCOLATE COOKIES
From lifeloveandsugar.com
CHOCOLATE OOEY GOOEY BUTTER COOKIES - I AM BAKER
From iambaker.net
CHOCOLATE BUTTER COOKIES RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
47 EASY COOKIE RECIPES YOU'LL MAKE ON REPEAT | BON APPéTIT
From bonappetit.com
CHEWY CHOCOLATE CHIP COOKIES (THE BEST) | RICARDO
From ricardocuisine.com
50 COOKIE RECIPES THAT DESERVE A SPOT IN YOUR RECIPE BOX
From tasteofhome.com
34 EASY COOKIE RECIPES TO SATISFY YOUR SWEET TOOTH
From tasteofhome.com
BEST EVER OATMEAL CHOCOLATE CHIP COOKIES - AVERIE COOKS
From averiecooks.com
BEST EVER BAKERY STYLE CHOCOLATE CHIP COOKIES - BUTTERNUT BAKERY
From butternutbakeryblog.com
CHOCOLATE OOEY GOOEY BUTTER COOKIES - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
EASY CHOCOLATE COOKIES (ONLY 4 INGREDIENTS!)
From yummyhealthyeasy.com
RIDICULOUSLY EASY CHOCOLATE CHIP COOKIES - INSPIRED TASTE
From inspiredtaste.net
37 BEST EASY COOKIE RECIPES TO MAKE AGAIN AND AGAIN
From epicurious.com
MOIST CHOCOLATE COOKIES WITH COCOA POWDER - PASTRY & BEYOND
From pastryandbeyond.com
CHOCOLATE BUTTER COOKIES - THE COOKIE ROOKIE®
From thecookierookie.com
MELT-IN-YOUR-MOUTH CHOCOLATE BUTTER COOKIES • ELECTRIC BLUE FOOD
From electricbluefood.com
EASY CHOCOLATE CHIP COOKIES (VIDEO) - LITTLE SWEET BAKER
From littlesweetbaker.com
THE BEST SOFT CHOCOLATE CHIP COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
ULTIMATE PEANUT BUTTER CHOCOLATE COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
DOUBLE CHOCOLATE BUTTER COOKIES | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE NO BAKE COOKIES - THE BEST RECIPE!!!
From chocolatecoveredkatie.com
CHOCOLATE COOKIE RECIPES | TASTE OF HOME
From tasteofhome.com
EASY CHOCOLATE TOFFEE COOKIES RECIPE - INSPIRED TASTE
From inspiredtaste.net
CHOCOLATE CHIP COOKIES (EASY SOFT CHEWY ) - CAFE DELITES
From cafedelites.com
111 BEST COOKIE RECIPES TO MAKE AGAIN AND AGAIN
EASY CHOCOLATE BUTTER COOKIES RECIPE | SERENA LISSY
From serenalissy.com
CHOCOLATE CRUNCH BAR COOKIES STORY - EASY DESSERT RECIPES
From easydessertrecipes.com
SIMPLY PERFECT CHOCOLATE SUGAR COOKIES - BAKING A MOMENT
From bakingamoment.com
EASY CHOCOLATE CHOCOLATE CHIP COOKIES - I HEART EATING
From ihearteating.com
CHEWY CHOCOLATE CHIP COOKIES (RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love