Decadent Chocolate Cookie
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. Too die for
cookies!!
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 Chocolate Cookies
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. Chocolate Lovers Recipe.
Supreme Chocolate Cookie
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.
These are oh so good!
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. Attention all chocolate
lovers, what a recipe!!
Chocolate Chewy 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. A
delicious cookie adventure!!
Choco
Peanut Cookies
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. Recipe makes 48
cookies.Add this one to your collection of cookie
recipes.
Best
Italian Chocolate Cookies
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
Recipe for Chocolate Cookies
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.
