Skinny Chocolate Glazed Cookies Recipes

SKINNY CHOCOLATE GLAZED COOKIES

Steps:

• Preheat oven to 350°F. While chocolate cools, in a medium bowl, beat butter with an electric mixer on medium-high speed for 2 minutes or until smooth. Add granulated sugar, beating until creamy. Add egg, egg yolk, and vanilla, beating well. Stir in melted chocolate. Stir in flour and chopped walnuts. Cover and chill for 1 hour.
• Shape dough into 1-inch balls. Place on cookie sheets lined with parchment paper. Press a walnut half into top of each cookie. Bake for 10 to 12 minutes or until edges are lightly browned. Transfer cookies to a wire rack to cool.
• Spoon Chocolate Glaze evenly over cooled cookies. Let stand until glaze is set. Dust cookies with powdered sugar, if desired. Store the cookies in an airtight container between layers of waxed paper for up to 1 week or freeze for up to 1 month.
• Chocolate Glaze: In a small saucepan, melt 1 ounce sweet baking, bittersweet, or semisweet chocolate and 1 tablespoon unsalted butter. Remove from heat. Add 1/4 teaspoon vanilla, 1 cup powdered sugar, and 2 tablespoons fat-free milk. Blend well.

CHOCOLATE COOKIES WITH CHOCOLATE GLAZE

Steps:

• Preheat the oven to 350F degrees and line a large cookie sheet with parchment paper or a silicone baking mat.
• Using a stand mixer or hand mixer, cream together butter, granulated sugar, and brown sugar.
• Add in eggs and vanilla and mix well.
• Whisk together the chocolate pudding mix, all purpose flour baking soda, and salt. Add dry ingredients to wet ingredients and mix just until combined.
• Fold in chocolate chips.
• Scoop out cookie dough and form 1" balls. Place cooke dough balls about 2" apart on the prepared baking sheet.
• Bake for 10 to 12 minutes or until the center is almost set and edges of cookies appear dry.
• Remove cookies from the oven and let cool on the cookie sheet for 5 minutes before moving to a cooling rack.

EASY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
• Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.