Decadent
Chocolate Cookie Recipe
2 tb coffee liquer
2 oz Unsweetened chocolate
4 oz Bittersweet chocolate
3 tb Butter
1/2 cup Flour
1/4 ts Baking powder
1/4 ts Salt
1/8 ts Cinnamon
1/2 ts Freshly ground black pepper
2 Eggs; room temperature
3/4 c Sugar
2 ts Vanilla
1 c Chocolate chips
Preheat over to 350F. Line cookie
sheets with parchment paper. Warm liquer
in saucepan over low heat. Combine the
unsweetened and bittersweet chocolates
and the butter in a saucepan and melt
over low heat, stirring frequently. Set
aside to cool. Combine the flour, baking
powder, salt, cinnamon, cracked pepper in
a small bowl; stir to blend. Beat the
eggs and sugar until pale and thick,
about 5 minutes. Add the vanilla and
melted chocolate, stir to combine. Fold
in the flour mixture. Gently stir in the
chocolate chips. (The dough will be
loose. ) Drop by spoonfuls onto lined
cookies sheets. Bake 8-10 minutes, until
the tops are shiny and the cookies
slightly puffy. Let cool 5 minutes before
transferring to racks to cool completely.
Chocolatee Caramel
Cookies Recipe
2 1/2 c Flour
1 ts Baking soda
1/2 ts Baking powder
1 ts Salt
1 c Butter
1 c Sugar
1/2 c Firmly packed Brown sugar
2 Eggs
6 oz Chocolate chips
18 Caramels, such as Kraft, unwrapped and
chopped coarsely (cut them in 1/8ths)
1 c coarsely chopped nuts (pecans or
walnuts)
Preheat oven to 375F. Whisk together
dry ingredients in a bowl. - In a large
bowl, using an electric mixer, cream
together butter and sugars until fluffy.
Beat in eggs one at a time. Then
gradually add flour mixture, beating
after each addition. - Stir in chocolate,
caramels, and nuts into dough, till just
mixed. - Drop rounded tablespoons full of
dough about 2 inches apart onto non-stick
baking sheets. - Bake 10 to 12 minutes,
or until lightly golden. - Cool cookies
on baking sheets until firm.
Deep Dark Chocolatee
Cookie Recipe
3/4 c Butter or margarine
3/4 c Granulated sugar
1/2 c Packed light brown sugar
1 ts Vanilla
2 Eggs
1 3/4 c All-purpose flour
1/2 c Cocoa
3/4 ts Baking soda
1/2 ts Baking powder
1/4 ts Salt
1 c Semi-Sweet Chocolate Chips
1/2 c Chopped nuts
Preheat over to 375F. In large bowl,
beat butter, granulated sugar, brown
sugar and vanilla on medium speed of
electric mixer until creamy. Add eggs;
beat well. Stir together flour, cocoa,
baking soda, baking powder and salt;
gradually add to butter mixture, beating
just until blended. Stir in chocolate
chips and nuts. Drop by heaping teaspoons
onto ungreased cookie sheet. Bake 7 - 10
minutes until set. Cool 1 minute; remove
from cookie sheet to wire rack. Cool
completely.
Supreme Chocolate
Cookie Recipe
1 c Butter
1 1/2 c Sugar
2 Eggs
2 ts Vanilla
2 c All-purpose flour
2/3 c Cocoa
3/4 ts Baking soda
1/4 ts Salt
2 c Semi-sweet chocolate chips
Heat oven to 350F. In large mixer
bowl, beat butter, sugar, eggs and
vanilla until light and fluffy. Stir
together flour, cocoa, baking soda and
salt; add to butter mixture. Stir in
chocolate chips. Drop by rounded
teaspoonfuls onto ungreased cookie
sheets. Bake 8 to 10 minutes or just
until set. Cool slightly; remove from
cookie sheet to wire rack.
Fat-Free
Chewy Chocolate Cookie Recipe
1 1/2 c Flour
1/2 c Sugar
1/2 c Cocoa
1/2 ts Baking soda
1/2 ts Salt
1/2 c Corn syrup
3 Egg whites
Preheat oven to 350F. Spray cookie
sheet with non stick spray. In large
bowl, combine flour, sugar, cocoa, baking
soda and salt. Stir in corn syrup and egg
whites until blended Drop the thick,
sticky dough by rounded teaspoonfuls onto
prepared cookie sheets. Bake for 7 to 9
minutes or just until set (cookies will
be soft when pressed). Do not overbake.
Cool on wire rack. Each cookie provides:
0 g total fat, 60 Calories.
Double-Rich
Chocolate Cookies
2 1/2 c Flour
1/2 ts Soda
1/4 ts Salt
1/2 c Cocoa powder
1 c Dark brown sugar, packed
3/4 c Sugar
1 c Butter, softened
3 Eggs
2 ts Vanilla
2 c Semisweet chocolate chips
Preheat oven to 350F. In a medium bowl
combine flour, soda, salt and cocoa
powder. Mix well and set aside. In large
bowl blend sugars with an electric mixer
at medium speed. Add butter and beat to
form a grainy paste, then add eggs and
vanilla. Beat at medium speed until light
and fluffy. Add the flour mixture and
chocolate chips, and blend at low speed
just until combined. Drop dough by
rounded tablespoons onto ungreased baking
sheets 1 1/2 inches apart. Bake for 12 -
15 minutes.
The Chewy
Chocolatee Cookie Recipe
2 1/2 c Flour
1 1/4 c Butter or margarine
2 c Sugar
2 Eggs
2 ts Vanilla
3/4 c cocoa
1 ts Baking soda
1/2 ts Salt
Cream butter or margarine and sugar in
large mixer bowl. Add eggs and vanilla,
blend well. Combine flour, cocoa, baking
soda, and salt, gradually blend into
creamed mixture. Drop by teaspoonfuls
onto ungreased cookie sheet. Bake at 350
degrees for 8 to 9 minutes. Cookies will
be soft. They will puff during baking,
use the ball of a spoon to gently flatten
as they cool. Let sit on cookie sheet
until set,about 1 minute. Remove to wire
rack to cool completely.
Peanut
Chocolate Cookies Recipes
1 1/2 c All purpose flour
2/3 c Cocoa
1 ts Baking soda
1/2 ts Salt
3/4 c Butter, softened
1/4 c Shortening
3/4 c Packed brown sugar
1/2 c Granulated sugar
1 Egg
2 ts Vanilla
2 c Peanut butter chips
1 c Chopped peanuts
Stir together flour, cocoa, baking
soda and salt. Cream butter and
shortening in large mixer bowl until
light. gradually beat in brown and
granulated sugars. Beat in egg and
vanilla. Blend in dry ingredients. Stir
in peanut butter chips and peanuts.
Drop spoonfuls of dough, 2 inches apart,
onto ungreased cookie sheets; flatten
slightly with back of spoon. Bake in 375F
oven for 7 to 8 minutes. Cool on sheets 1
to 2 minutes; remove from sheets and cool
completely. Makes 48 cookies.
Italian
Chocolate Cookies Recipe
1/2 c Shortening
1 c Sugar
1/2 c Cocoa
8 oz Glass jelly
1 c Cold coffee
3 ts Cinnamon
1 1/2 c Chopped nuts
1 c Raisins -- optional
3 ts Vanilla
1/2 ts Salt
4 ts Baking powder
4 1/2 c Flour
Melt shortening. Add remaining
ingredients, in order, with the flour
sifted with the salt and baking powder.
Drop by teaspoonfuls (or form balls) onto
a greased cookie sheet. Bake at 350F for
10 to 12 minutes.
Frost, if desired. Makes about 90
cookies; 20 per lb., frosted.
No Bake
Chocolate Cookies Recipe
1/2 c Peanut Butter
3 c Oatmeal
2 c Sugar
1/2 c Shortening
1/2 c Milk
4 tb Cocoa
1 ts Vanilla
Put oatmeal and peanut butter in large
bowl. Mix rest of ingredients in sauce
pan and bring to a boil and boil 1
minute. Remove from heat and add 1 tsp.
vanilla, pour over oatmeal peanut butter
mixture, mix well and press in 8x8 pan or
drop from spoon onto wax paper. Cool.
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