DARK CHOCOLATE CHIP COOKIES
These are the ultimate chocolate cookies. Yes, it's a bold claim, but with dark chocolate mixed in at three different steps-we'll stand behind it. First, bittersweet chocolate chips (60 percent cacao-the real plant from which chocolate is made) get melted into the butter. Then a flour mixture featuring Hershey's™ Special Dark™ cocoa powder-100 percent cacao-gets added. Finally, another 1 1/2 cups of chocolate chips get stirred into the dough before baking, so every bite you take is bursting with melt-in-your-mouth bittersweet bursts. To keep all that deep, rich flavor balanced, cookies get rolled in granulated sugar before baking for a little extra sweetness and sparkle! Serve cookies with a tall glass of cold milk, and if that's not enough to satisfy your chocolate craving, nothing will be!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 50
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
- In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in 1 cup of the sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in remaining chocolate chips. Cover and refrigerate 30 minutes.
- Shape dough into 50 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. In small bowl, place remaining 1/2 cup sugar. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Discard sugar after rolling balls.
- Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 8 g, TransFat 0 g
MATCHA DARK CHOCOLATE CHIP COOKIES
These super-moist and delicious cookies were based on one of my most popular cookie recipes from my first book, Pretty Delicious. They are made with a secret ingredient: banana! Pro tip: Try to resist eating them fresh out of the oven (I know, it's hard). They taste even better the next day!
Provided by Food Network
Categories dessert
Time 50m
Yield 18 to 20 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F. Line two rimmed baking sheets with aluminum foil and coat lightly with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, whisk together the sugar, coconut oil and vanilla to combine. Add the egg (or water) and whisk well to incorporate. Add the banana and use the back of the fork to mash. When the banana is mashed into a paste, whisk the mixture until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl with a rubber spatula as necessary to ensure everything is evenly combined.
- Add the dry ingredients to the wet ingredients and stir until combined. Using a rubber spatula, fold in the oats and chocolate chips. Sprinkle in the sifted matcha powder and fold in gently.
- Cover the cookie dough with plastic wrap and chill in the refrigerator for 15 minutes.
- Using a 1-tablespoon cookie scoop, scoop out 1 1/2-inch balls and place them about 1 inch apart on the prepared baking sheet. Bake until the edges are lightly golden brown and the cookie is set but still soft in the center, 15 to 17 minutes. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.
PASSIONATE DARK SIENNA COOKIE
Make and share this Passionate Dark Sienna Cookie recipe from Food.com.
Provided by Kasha
Categories Dessert
Time 22m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Bake at 350 degrees, 12-15 minutes, about three dozen cookies.
- To begin this healthy cookie recipe blend the dry ingredient, blend the wet ingredient . . . combine wet and dry ingredient.
- Take a full teaspoon of dough, roll into a ball in palm of hand. If the dough will not form a ball add two more tablespoons of molasses.
- Place on aluminum foil or parchment paper about one and a half inch apart, flatten slightly, sprinkle top of cookie with water (for a cracked finished effect) then sprinkle top with a hint of sugar.
- Bake at 350° for 12-15 minutes. Cool.
- The finished cookie is round and flattened when baked. The molasses makes the cookie a passionate dark sienna color and keeps the cookie soft. . . . very nice with pinot noir wine.
Nutrition Facts : Calories 92.8, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.2, Sodium 51.3, Carbohydrate 12.1, Fiber 0.9, Sugar 3.1, Protein 1.7
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