Gooey Chocolate Hug Cookies Recipes

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GOOEY CHOCOLATE COOKIES



Gooey Chocolate Cookies image

These soft and chewy cookies couldn't be easier to make. Jazz them up with a chocolate kiss in the center, or substitute a different flavor of cake mix. -Angela Bailey, San Pierre, Indiana

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4-1/2 dozen.

Number Of Ingredients 5

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 package chocolate cake mix (regular size)

Steps:

  • In a large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky). Cover and refrigerate for 2 hours., Roll rounded tablespoonfuls of dough into balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 69 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 90mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

SUPER GOOEY CHOCOLATE DROPS



Super Gooey Chocolate Drops image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield about 2 dozen large cookies

Number Of Ingredients 14

1/2 cup (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1 cup packed light brown sugar
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
2 tablespoons buttermilk
1 cup all-purpose flour
1/2 cup natural cocoa powder, such as Hershey's or Scharffen Berger
1 teaspoon ground cinnamon
1/2 teaspoon salt
11 ounces (1 bag) semisweet chocolate chunks
1 cup dried cherries. optional

Steps:

  • Position racks in the lower and upper third of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
  • Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
  • Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
  • In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using.
  • Drop the batter in heaping tablespoons onto baking sheets--a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.
  • Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.
  • Store cookies in a tightly sealed container at room temperature for up to a week.

CHOCOLATE HUG COOKIES RECIPE - (4.1/5)



Chocolate Hug Cookies Recipe - (4.1/5) image

Provided by janetbrawner

Number Of Ingredients 10

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
3/4 cup light brown sugar, packed
1/2 cup white sugar
2 1/2 teaspoons vanilla extract
2 large eggs
1 bag Hershey's Hugs Kisses, wrappers removed

Steps:

  • Preheat the oven to 350°F. Line two cookie sheets with parchment paper and set aside. Combine the flour, cocoa powder, baking soda, and salt in a small bowl. Gently stir with a whisk to evenly distribute. Set aside. Fit a stand mixer with a paddle attachment and cream the butter, both sugars, and vanilla until light and creamy. Add the eggs and mix until completely incorporated. Scrape down the sides of the bowl. Add the dry ingredients and mix on low speed until the ingredients are just combined. Use a tablespoon to place the dough onto the prepared cookie sheets. Do not flatten the cookie dough balls. Bake for 12 to 14 minutes. Do not over-bake. Remove the cookies from the oven and let them cool for 5 minutes. Then, gently press a Kiss into the middle of each cookie. Cool for 15 to 20 more minutes then serve warm. Or, let the cookies cool completely before serving or storing.

OOEY, GOOEY, CHEWY CHOCOLATE CHIP COOKIES



Ooey, Gooey, Chewy Chocolate Chip Cookies image

I have had so many requests for this recipe so I thought I'd better share. These cookies bake up fat and chewy with just the right amount of crisp! The quick oats give these cookies their incredible texture. And you would never guess there were oats anywhere in these cookies. I make these every Sunday night- a family tradition.

Provided by MaMas Apprentice

Categories     Drop Cookies

Time 18m

Yield 24 large cookies, 24 serving(s)

Number Of Ingredients 10

1 cup butter
1 cup brown sugar
3/4 cup granulated sugar
2 large eggs
1 tablespoon vanilla
2 3/4 cups flour
1/2 cup quick oats
3/4 teaspoon baking soda
3/4 teaspoon salt
12 ounces semi-sweet chocolate chips

Steps:

  • Cream butter and both sugars. (I like to cream them really well so I leave the mixer on while I do the next step.).
  • Mix all dry ingredients (flour, oats, baking soda and salt) in a separate small bowl.
  • Add 2 eggs, one at a time, to creamed ingredients.
  • Add vanilla. Mix well.
  • Add dry ingredients a little at a time until it's all well incorprated. (Mixture should be really thick and not real sticky. If too sticky, add extra flour 1 T. at a time until dry enough that you can pick up the dough and roll it without it sticking to your hands.).
  • Mix in chocolate chips.
  • I roll these into about golf ball sized balls and bake at 350 for 12-13 minutes. Take them out just as they are barely beginning to brown. The key is to not overbake these! Let them cool for 2 minutes on the cookie sheet and then transfer to wire rack.
  • Hint: If your cookies spread too much while baking, try putting the dough in the fridge for a while before baking up the next batch. If that doesn't work, add a bit more flour to it.

Nutrition Facts : Calories 261.1, Fat 12.6, SaturatedFat 7.5, Cholesterol 35.8, Sodium 190.1, Carbohydrate 36.5, Fiber 1.4, Sugar 23, Protein 2.9

THICK-AND-GOOEY CHOCOLATE-CHIP COOKIES



Thick-and-Gooey Chocolate-Chip Cookies image

These hefty and extremely satisfying treats should be devoured with a cool glass of milk on hand. In the search for the perfect iteration of chocolate-chip cookies, three subsets of cookie rose to the top (check out the crisp and chewy versions to compare). Each recipe was tested more than a half-dozen times, so please grant us some generosity. Note that this version uses baking powder and the balls of dough are considerably larger.

Provided by Amanda Hesser

Categories     dessert

Time 30m

Yield Makes 30 cookies

Number Of Ingredients 11

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
8 ounces butter, softened
1 1/2 cups packed light brown sugar
1/4 cup sugar
3 eggs
1 tablespoon vanilla extract
3 cups chopped bittersweet chocolate (chunks and shavings)
2 cups chopped walnuts (optional)

Steps:

  • Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking powder, baking soda and salt.
  • In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour.
  • Roll 1/4 -cup lumps of dough into balls, then place on the baking sheet and flatten to 1/2 -inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges turn golden, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 123 milligrams, Sugar 22 grams, TransFat 0 grams

GOOEY VEGAN CHOCOLATE CHIP COOKIES



Gooey Vegan Chocolate Chip Cookies image

These cookies are moist and delicious and also happen to be vegan!

Provided by Nitzan Shlapobersky

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes     White Chocolate

Time 30m

Yield 40

Number Of Ingredients 10

¾ cup coconut oil
¾ cup white sugar
¾ cup brown sugar
½ cup unsweetened applesauce
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
¼ cup cocoa powder
1 teaspoon baking powder
½ teaspoon salt
⅔ cup vegan white chocolate chips

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Cream together coconut oil, white sugar, and brown sugar in a bowl using an electric mixer. Gradually add applesauce and mix to combine. Blend in vanilla extract.
  • Combine flour, cocoa powder, baking powder, and salt in a bowl. Gradually add flour mixture to the bowl with the coconut oil mixture and mix until batter is smooth. Fold in white chocolate chips.
  • Roll dough out into 2-inch balls and place onto the prepared baking sheet.
  • Bake cookies in the preheated oven until edges are crispy, about 12 minutes.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 15.3 g, Fat 5.9 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 4.6 g, Sodium 42.3 mg, Sugar 6.7 g

CHOCOLATE GOOEY BUTTER COOKIES



Chocolate Gooey Butter Cookies image

Turn chocolate cake mix into delicious, soft cookies that kids of all ages will love. These divine chocolate gooey butter cookies also call for vanilla, butter and cream cheese. Serve them dusted with powdered sugar.

Provided by Paula Deen

Categories     baking     christmas     classics     dessert     entertaining     kid friendly     potluck     sweets

Time 10m

Yield 2 dozen

Number Of Ingredients 6

1 teaspoon vanilla extract
for dusting confectioner's sugar
1 (18 oz) box moist chocolate cake mix
1 (8 oz) package room temperature cream cheese
1 egg
1 stick room temperature butter

Steps:

  • Preheat oven to 350 °F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with more confectioner's sugar, if desired. Makes about 2 dozen cookies.

GOOEY CHOCOLATE CHIP COOKIES



Gooey Chocolate Chip Cookies image

A twist on chocolate chip cookies using syrup to make them extra gooey and chewy with a crispy outside, for the perfect cookie! A really easy recipe, with opportunities for plenty of your own variations too!

Provided by helenaf_w

Time 35m

Yield Makes Cookies

Number Of Ingredients 0

Steps:

  • Preheat the oven to 180C, gas mark 4.
  • Mix the butter, sugar, oats and flour with a wooden spoon; the mixture should be crumbly.
  • Add the syrup and mix thoroughly. Add more syrup if the mixture does not bind well; the mixture should end up sticky but not wet.
  • Stir in the chocolate chips.
  • Roll a golf ball sized cookie sphere and place on the tray, then squash with the palm of your hand till about 1.5cm thick.
  • Place the baking tray in the middle of the oven, and bake for 18 minutes or until golden brown.
  • For variations, use sweets such as smarties (I have found that anything with caramel eg Rolos won't work as well). For double choc chip cookies, remove the oats and add 30g cocoa powder.

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