Bakers One Bowl Bacon Chocolate Chunk Cookies Recipes

Steps:

• Preheat oven to 375°F. Mix flour, baking soda and salt until well blended; set aside. Beat margarine and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating well after each addition. Stir in chocolate and walnuts.
• Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 11 to 12 min. or until lightly browned. Cool 1 min.; remove to wire racks. Cool completely.

Steps:

• Heat oven to 350°F.
• Chop 8 oz. chocolate; set aside. Microwave remaining chocolate in large microwaveable bowl on HIGH 2 min., stirring after 1 min.; stir until chocolate is completely melted. Add butter; stir until melted. Stir in sugar, eggs and vanilla. Add flour and baking powder; mix well. Stir in chopped chocolate and nuts. (Note: If omitting nuts, increase flour to 3/4 cup to prevent excessive spreading of cookie dough as cookies bake.)
• Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 12 to 13 min. or until cookies are puffed and shiny. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Steps:

• 1. Heat oven to 350 degrees. Coarsley chop 8 squares ( 1 pkg) of the chocolate; set aside.
• 2. Microwave remaining 8 squares of chocolate in large microwavable bowl on High 1-2 minutes. Stir until chocolate is melted and smooth.
• 3. Stir in sugar, butter, eggs and vanilla. Stir in flour and baking powder. Stir in reserved chopped chocolate and nuts.
• 4. Drop by 1/4 Cupfuls onto ungreased cookie sheet.
• 5. Bake 12-13 min. are until cookies are puffed and feel set to the touch. Cool on cookie sheet about 1 min.
• 6. Transfer to wire rack and cool completely.

Steps:

• Melt 1 package of chocolate in microwave on MEDIUM 3-4 minutes.
• Stir until chocolate is melted and smooth.
• Add butter, brown sugar, eggs, flour and baking powder and mix well.
• Coarsely chop second package of chocolate and stir to mixture along with nuts.
• Drop by heaping spoonful onto ungreased cookie sheet.
• Bake at 350°F for 12-13 minutes.
• Cool for 1 minutes.
• Transfer to wire rack to cool completely.
• Store in airtight container.

Steps:

• Preheat oven to 350°F. Microwave semi-sweet chocolate in large microwaveable bowl on HIGH 2 min. Stir until chocolate is completely melted. Add sugar, butter, eggs and vanilla; stir with wooden spoon until well blended. Add flour and baking powder; mix well. Stir in white chocolate.
• Drop scant 2 tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
• Bake 13 to 14 min. or until cookies are puffed and feel set to the touch. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

Steps:

• Preheat oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add vanilla; mix well.
• Add 1/2 cup of the flour, the baking soda and salt; beat until well blended. Add remaining 2 cups flour alternately with water, beating until well blended after each addition. Pour evenly into 2 greased and floured 9-inch round cake pans.
• Bake 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely on wire racks. Spread with your favorite frosting, if desired. (NOTE: Nutrition information is for unfrosted cake.)

Steps:

• Heat oven to 375°F.
• Combine flour, oats and baking soda; set aside. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture, beating well after each addition. Stir in chocolate and nuts.
• Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 10 min. or until lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.