Irresistible Chocolate Cookies Recipes

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.

ABSOLUTELY SINFUL CHOCOLATE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.
• In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls 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 transferring to a wire rack to cool completely. Store in an airtight container.

SOFT CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated; beat in last egg along with vanilla extract. Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into butter mixture until just incorporated; mix in chocolate chips.
• Roll dough into 2-inch balls, or drop spoonfuls of dough 2 inches apart, onto ungreased baking sheets.
• Bake in preheated oven until edges of cookies are firm, 10 to 12 minutes. Remove to wire racks. Dust warm cookies with confectioners' sugar, if desired.

OUTRAGEOUS CHOCOLATE COOKIES

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.

IRRESISTIBLE CHEWY WHITE CHOCOLATE CHIP COOKIES

Steps:

• Pre-heat oven to 350 degrees.
• Cream together margarine and eggs until smooth. (Add the eggs 1 at a time.).
• Add the granulated sugar followed by the brown sugar.
• Add the flour 1 cup at a time.
• Add vanilla, salt and baking soda.
• Add the white chocolate chips 1 cup at a time.
• Bake in the oven for 12-13 minutes.
• They will be very soft when removed from the oven, but immediately use a metal spatula to remove them from the cookie sheets to let the cookies cool.

IRRESISTIBLE CHOCOLATE "WHATEVER" COOKIES

Steps:

• Preheat oven to 375°F.
• In a large bowl, beat butter, sugars, vanilla and salt until creamy. Add eggs and beat well.
• In a separate bowl, stir together cocoa, flour, and baking soda. Gradually add to butter mixture, beating until well blended (the dough will be quite thick).
• Stir in whatever candies or nuts you are using.
• Drop by rounded teaspoons onto an ungreased cookie sheet.
• Bake 8-10 minutes, until set. Cool slightly before removing from cookie sheet to wire racks to cool completely.