OUTRAGEOUS CHOCOLATE COOKIES
Don't bake these rich double-chocolate cookies to a crisp; they are meant to be soft and chewy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 2 dozen
Number Of Ingredients 9
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.
NEW YORK SUPER FUDGE CHUNK COOKIES
Here's a kitchen sink recipe inspired by a beloved Ben & Jerry's ice cream. The fudgy chocolate cookies are studded with white and dark chocolate chunks, pecans, walnuts and chocolate-covered almonds. Each one is topped with a homemade meringue marshmallow and toasted until gooey and golden brown.
Provided by Jet Tila
Categories dessert
Time 3h
Yield Makes 7 cookies
Number Of Ingredients 22
Steps:
- For the fudgy chocolate cookies: Sift the flour with the cocoa powder and baking soda in a large bowl and set aside.
- Cream the butter, brown and granulated sugars and salt in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, 2 to 3 minutes. Add the vanilla bean paste and egg and mix to combine. Reduce the speed to low. Add the flour mixture and mix until just combined. Add the dark and white chocolate chunks and chopped pecans and walnuts and mix until just combined. Cover the dough with plastic wrap, pressing it directly on the surface, then cover the bowl with another piece of plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
- Preheat the oven to 350 degrees F (or 320 degrees F if using a convection oven). Line a sheet pan with parchment. Grease seven 3 1/2-inch-diameter tart rings with nonstick cooking spray and place on the prepared sheet pan.
- Portion the dough into 7 balls, each about 1/4 cup (75 grams), and place one in the center of each tart ring. Press down to flatten the dough slightly, then arrange 1 each of the chocolate-covered almonds and whole walnuts and pecans on the top. Bake until the internal temperature is 195 degrees F on an instant-read thermometer, 14 to 16 minutes. The cookies should have puffed slightly and the tops should be matte when done. Cool 5 minutes on the sheet pan, then transfer to a wire rack and unmold from the rings once the cookies are cool enough to handle.
- For the marshmallow topping: Bloom the gelatin in a medium bowl of ice water for 5 minutes until softened, then drain well.
- Heat the granulated sugar, water and corn syrup in a small saucepan fitted with a candy thermometer over medium-high heat. Stir until the sugar dissolves and then stop stirring and continue to cook, washing down the sides of the pan with a pastry brush, until the temperature reaches 230 degrees F, 5 to 6 minutes.
- Once the temperature of the sugar syrup reaches 230 degrees F, begin whipping the egg whites and cream of tartar in a stand mixer fitted with the whisk attachment on medium speed until medium peaks, about 1 minute (see Cook's Note).
- Continue to cook the sugar syrup, washing down the sides of the pan, until it reaches a final temperature of 255 degrees F. When it is almost ready, microwave the gelatin for 10 seconds on high in a heatproof bowl to melt it.
- With the mixer on low speed, slowly drizzle the 255-degrees F sugar syrup into the egg whites. Pour in the gelatin and whip on medium-high speed until thickened and cooled (the sides of the bowl should only be warm to the touch), about 8 minutes. Add the vanilla bean paste and whisk to combine. You want to be able to pipe the meringue marshmallow through a piping bag, so it should hold a stiff peak when the whisk attachment is turned upside down.
- Add the marshmallow to a large pastry bag fitted with a 1-inch or larger round pastry tip. Pipe a large mound of marshmallow on the top of each cookie, then brulee lightly with a kitchen blow torch.
SUPER FUDGY CHOCOLATE COOKIES
Make and share this Super Fudgy Chocolate Cookies recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 7m
Yield 72 cookies
Number Of Ingredients 6
Steps:
- In medium saucepan, combine morsels, sweetened condensed milk, and butter.
- Cook and stir over low heat until morsels are melted.
- Remove from heat, add remaining ingredients; mix well.
- Divide dough into one-thirds, shape each into 8-inch roll.
- Wrap in wax paper. Chill until firm (about 2 hours).
- Preheat oven to 350°.
- Cut into 1/4-inch slices.
- Place on ungreased cooking sheet. Bake 7-9 minutes or until top is slightly crusted.
Nutrition Facts : Calories 72, Fat 3.1, SaturatedFat 1.6, Cholesterol 3.4, Sodium 18.2, Carbohydrate 10, Fiber 0.6, Sugar 6.4, Protein 1.2
FUDGY TRIPLE CHOCOLATE COOKIES
I had a jar of hot fudge sauce hanging around in the fridge, so I threw it in. It made the fudgy chocolate cookies so moist and gooey good!
Provided by Cookie
Time 30m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter, white and brown sugars, shortening, fudge sauce, eggs, and vanilla together in a large bowl until light and fluffy.
- Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake in the preheated oven until just set (cookies will be very soft), 8 to 10 minutes. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 310 calories, Carbohydrate 31 g, Cholesterol 46 mg, Fat 21.2 g, Fiber 1.9 g, Protein 2.8 g, SaturatedFat 11.3 g, Sodium 83.3 mg, Sugar 19.9 g
FUDGY CHOCOLATE DROPS
A super fudgy and chewy chocolate cookie. To make milk sour, add two teaspoons of vinegar to a cup of milk and let it sit for five minutes.
Provided by Anita
Categories Desserts Cookies Drop Cookie Recipes
Time 28m
Yield 96
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda and salt, set aside.
- Sift together the flour, baking soda, and salt. Set aside. In the microwave or over a double boiler, melt chocolate stirring frequently until smooth. Remove from heat.
- In a medium bowl, cream together the shortening, butter, and brown sugar. Beat in the eggs, one at a time, then stir in the vanilla and melted chocolate. Mix in the dry ingredients alternately with the sour milk. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets about 2 inches apart.
- Bake for 8 to 10 minutes in the preheated oven, until firm to the touch. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 52.4 calories, Carbohydrate 6.5 g, Cholesterol 7.1 mg, Fat 2.8 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 1.5 g, Sodium 37.5 mg, Sugar 3.5 g
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- Preheat oven to 350F/175C degrees. Put butter and chocolate in a heat-proof bowl and microwave in 20-second increments, stirring between each, until melted. Do not overheat.
- In a mixer bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Beat in melted chocolate on a low speed. Mix in flour mixture just until combined. If the batter is too runny, place it in the fridge for 30-60 minutes until it firms up a bit.
- Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets lined with parchment paper. Bake until cookies are shiny and crackly yet soft in centers, 9 to 12 minutes. Cool on baking sheets for 10 minutes. Transfer to a wire rack to cool completely.
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