CHOCOLATE MALTED COOKIES
These cookies are the next best thing to a good old-fashioned malted milk. With malted milk powder, chocolate syrup, plus chocolate chips and chunks, these are the best cookies I've ever tasted...and with six kids, I've made a lot of cookies over the years! -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg. , Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. , Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.
Nutrition Facts : Calories 363 calories, Fat 18g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 172mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
GIANT CHOCOLATE CHIP COOKIES
This classic recipe is always a hit with the family.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
- With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
- Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in 2 batches, using 2 baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
- Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.
GIANT CHOCOLATE-COATED MARSHMALLOW COOKIE
Forget waiting for Mallomar season. Now you can make your own giant version in cake form. A big gooey homemade marshmallow coated with a bittersweet chocolate glaze, sitting atop a graham cracker base -- who can resist?
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the marshmallow: Line a 10-inch heat-safe bowl with a large piece of plastic wrap, leaving a 5 inch overhang. Coat the plastic wrap with cooking spray and then add a large scoop of confectioners' sugar. Pat and rotate the bowl on an angle so that the plastic wrap is coated in sugar. Tap out any excess and set aside.
- Stir together the gelatin and 1/2 cup cold water in the bowl of stand mixer fitted with a whisk attachment.
- Combine the granulated sugar, corn syrup, 1/2 cup water and salt in a small saucepan and cook over medium-low heat, stirring occasionally, until the sugar completely dissolves. (If any granules of sugar stick to the side of the pan, brush them back into the sugar-water mixture with a wet pastry brush.) Attach a candy thermometer to the pan and increase the heat to medium-high. Cook until the mixture reaches 240 degrees F.
- With the mixer on low speed, slowly pour the sugar syrup into the softened gelatin. Once all the syrup is added, increase the speed to high and beat until the mixture is very thick and holds soft peaks, about 15 minutes. Beat in the vanilla.
- Coat a rubber spatula with cooking spray and scrape the marshmallow into the prepared bowl. Smooth out the top and dust with confectioners' sugar. Let sit at room temperature until the marshmallow is completely cool and set, about 1 hour.
- Meanwhile, for the crust: Preheat the oven to 375 degrees F. Coat the inside of an 9-inch springform pan with cooking spray.
- Pulse the graham crackers, flour, baking powder and salt in a food processor until finely crushed. Add the butter and eggs and pulse until the mixture clumps together. Press into the prepared pan and bake until golden and no longer shiny, 15 to 20 minutes. Let cool completely. Unlock and remove the side of the pan.
- For the chocolate coating: Microwave the chocolate and coconut oil together in a medium microwave-safe bowl in 30-second increments, stirring after each, until the chocolate is smooth. Let cool at room temperature until the mixture coats a spoon and drips off slowly.
- Build the cookie: Line a baking sheet with a wire rack. Place the crust on the rack and pour about 1/3 cup of the chocolate coating onto the center of the crust. Using an offset spatula, spread the chocolate to the edges of the crust ensuring that the chocolate drips and coats the sides of the crust evenly. Use the sides of the plastic wrap to remove the marshmallow and invert onto the crust.
- Pour the remaining chocolate coating all over the top of the cookie and let it drip to coat completely. Let sit at room temperature until the coating is hard and set, about 30 minutes.
- Transfer to a cake stand or serving platter. Coat a knife with cooking spray and slice (this will help keep the marshmallow from sticking to the knife).
GIANT CHOCOLATE CHIP COOKIES
Now this is a real good chocolate chip cookie! It's the real thing!
Provided by SAUNDRA
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, then stir in the vanilla. Combine the flour and baking soda, stir into the creamed mixture. Fold in the chocolate chips and walnuts. Drop by rounded ice cream scoops onto a cookie sheet, and press down slightly to flatten. Cookies should be about 2 inches apart.
- Bake for 11 to 14 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 25.6 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 7.8 g, Sodium 115.7 mg, Sugar 15.9 g
GIANT CHOCOLATE SUGAR COOKIES
These oversize sugar cookies don't need any mix-ins or frostings -- their bold chocolate flavor says it all.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
- Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in shortening (or additional butter). Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined.
- Using a 2 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 4 inches apart. Bake until edges are firm, 18 to 20 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container up to 2 days.
GIANT CHOCOLATE CHIP COOKIE
Make and share this Giant Chocolate Chip Cookie recipe from Food.com.
Provided by Annette1
Categories Dessert
Time 35m
Yield 1 LARGE pizza size cookie, 16 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, beat butter, granulated sugar, brown sugar and vanilla until light and fluffy.
- Add eggs, one at a time, beating well.
- Gradually add flour, salt and baking soda, beating until well blended.
- Stir in chocolate chips and nuts.
- Spread in greased 14-inch round pizza pan.
- Bake at 350°F (190°C) for 20-25 minutes.
- Cool cookie in pan.
- Decorate if desired.
GIANT MONSTER COOKIES
Who can resist gigantic monster cookies chock-full of goodies like chocolate chips, M&M's and peanut butter? If your appetite isn't quite monster-size, make them by heaping tablespoonfuls. This is the world's best monster cookies recipe. -Judy Fredenberg, Missoula, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream peanut butter, butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, baking soda, vanilla and corn syrup. Add oats and mix well. Stir in chocolate chips and M&M's. Cover and refrigerate 1 hour., Preheat oven to 350°. Drop by 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake 14-18 minutes or until edges are lightly browned. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.
Nutrition Facts :
GIANT CHOCOLATE MALT COOKIES
Yield 1 1/2 dozen
Number Of Ingredients 11
Steps:
- In a large bowl, blend shortening, brown sugar, malted milk powder, syrup and vanilla for 2 minutes. Add egg; blend well and set aside. Mix together flour, baking soda and salt; gradually blend into shortening mixture. Fold in chocolates; shape dough into 2-inch balls. Arrange 3 inches apart on ungreased baking sheets; bake at 375 degrees for 12 to 14 minutes. Cool on baking sheets for 2 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Nutritional Facts Serves
GIANT CHOCOLATE CHIP COOKIE
A giant chocolate chip cookie, baked in a pizza pan.
Provided by Barb
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Yield 16
Number Of Ingredients 10
Steps:
- In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
- Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.
- Spread in greased 14 inch round pizza pan. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired.
Nutrition Facts : Calories 399.3 calories, Carbohydrate 47.2 g, Cholesterol 53.8 mg, Fat 23.4 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 11.7 g, Sodium 320.2 mg, Sugar 31.1 g
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