Chocolate Brownie Drop Cookies Recipes

Steps:

• Set oven to 350 degrees.
• Grease 2 cookie sheets.
• Place the 8 ounces semi-sweet chocolate bits and the butter in a heavy 2-quart saucepan; melt over low heat (or melt in the microwave), stirring until smooth, let cool slightly.
• Sift the flour, baking powder and salt.
• In a bowl with an electric mixer, beat the eggs, sugar and vanilla until well combined.
• With the mixer on slow, add the cooled melted chocolate, then the dry ingredients; blend well.
• Stir in the chocolate chips and the nuts.
• Drop by heaping tablespoonfuls (2-inch apart) on prepared cookie sheets.
• Bake 10-12 minutes (they will puff, but won't firm up until they are cool, so DON'T OVERBAKE!).
• Cool for a couple of minutes, then remove to a wire rack to cool completely.
• These cookies keep well if they are covered for 4-5 says at room temperature, or freeze for up to 3 months (they freeze very well).
• Note: If desired, the cookie dough may be prepared and frozen, well covered, in the freezer before baking, just thaw, and bring to room temperature before baking.
• **NOTE** Start with 1-1/4 cups of flour, and add more if needed to make a soft but firm enough dough to spoon on a cookie sheet.

Steps:

• Heat oven to 350. Line a cookie sheet with foil, coat with nonstick spray.
• Whisk flour, cocoa, and baking powder in a medium bowl until thoroughly blended. Melt butter and one cup of the semi sweet chocolate chips in a medium saucepan over low heat, stirring as needed. Remove from heat; whisk in sugar, then eggs and vanilla until blended.
• Scrape into flour mixture, stir until smooth. Stir in 1/2 cup semi sweet chocolate chips, 1 cup of white chocolate chips and nuts. Let stand 5 to 10 minutes, then drop 1/4 cupfuls 2 inches apart on prepared baking sheet(s).
• Bake immediately for 12 minutes or until cookies are puffed and shiny. Cool on foil for 1 to 2 minutes, then remove to a wire rack to cool completely.

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment.
• Whisk the flour, cocoa and salt together in a medium bowl. Put the butter, unsweetened and semisweet chocolates in a large microwave-safe bowl. Microwave in 30 second increments, stirring until melted, 3 to 4 minutes.
• Stir the granulated and light brown sugars into the chocolate mixture until blended and then add the milk, vanilla and eggs and beat vigorously with a wooden spoon or spatula until thick and glossy. Add the flour mixture and stir until just combined. Stir in chocolate chunks and dried cherries.
• Drop the batter in heaping tablespoons onto the prepared baking sheets, about 2-inches apart. Bake until the cookies are set on the edges but still soft in the middle, 12 to 15 minutes, rotating the pans halfway through the baking time. Cool on the baking sheets on a wire rack for 5 minutes, then transfer to the wire rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
• Put the chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
• Using an electric mixer, mix together the sugar and butter in a large bowl until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.
• Combine the flour, cocoa powder, baking powder and salt in a bowl and stir it together. Add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.
• Scoop generous tablespoons of the dough onto the prepared baking sheet, then bake until the cookies are poufy and set, 11 to 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough.
• Once cool, sprinkle generously with powdered sugar.

Steps:

• For the cookies:
• Preheat an oven to 350 degrees F.
• In a metal bowl, combine both chocolates with the butter. Put the bowl over a pot of boiling water for a makeshift double boiler. Lower the heat so the water is hot but not boiling. Stir the chocolate with a plastic spatula, from time to time, until the chocolate and butter melt together. Set aside.
• In a large bowl, whisk together the egg, sugar and vanilla. Beat until the mixture comes together and becomes a pale yellow color, about 1 minute.
• Combine the flour, baking powder and salt in a separate bowl. Sift and add it to the egg mixture. Stir until blended. Using a rubber spatula, add half of the melted chocolate to the batter and gently stir to combine. Add the remaining chocolate and stir again until combined.
• Drop tablespoonfuls of the cookie batter onto a greased baking sheet or a greased parchment-lined baking sheet. Leave room in between the cookies so they can spread out as they bake. You should be able to drop 18 cookies total, on the baking sheet, depending on their size.
• Put the baking sheet in the center of the oven and bake for 4 minutes. Rotate the pan halfway and bake for an additional 4 minutes. Remove the pan from the oven and allow the cookies to cool, 10 to 15 minutes, before transferring to a plate.
• For the filling:
• Preheat the oven to 250 degrees F. Put the chopped white chocolate into a baking dish, preferably not a metal dish, and melt it in oven. Remove it after about 10 minutes and stir. Put back into the oven and continue to cook until caramelized, about 10 minutes.
• Meanwhile, whisk together the mascarpone and rum in a small bowl.
• Add the caramelized chocolate to a medium bowl. Blend in the mascarpone mixture until combined. Refrigerate until the cookies have cooled.
• Bring the filling to room temperature before spreading it between the cookies to make sandwiches.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine brownie mix, butter, and egg in a large bowl; stir with a spoon until well blended. Add cereal, chocolate chips, and oats. Mix well.
• Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
• Bake in the preheated oven until edges are set, 9 to 12 minutes; centers will be soft. Cool for 1 minute; remove from cookie sheets to a wire rack to cool completely, about 10 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.

Steps:

• Heat oven to 325*.
• Microwave both chocolates and butter in a large microwaveable bowl on high 1 1/2-2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted and smooth.
• Stir sugar into chocolate mixture until blended. Mix in eggs and vanilla.
• Stir in flour, baking powder, and salt. Stir in nuts. (Dough will be soft).
• Drop by rounded tablespoonfuls, 1 1/2 inches apart, onto ungreased cookie sheet.
• Bake 12 minutes or until set. Do not overbake.
• Cool 5 minutes; remove from cookie sheet. Cool completely on wire racks. Store in airtight container.

Steps:

• Set oven to 375 degrees.
• In a large mixing bowl, cream shortening, sugar, water and vanilla.
• Beat in the eggs.
• Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture; beat just until blended.
• Stir in chocolate chips and nuts.
• Drop by rounded teaspoonfuls, 2-inches apart onto ungreased cookie sheet.
• Bake for 7-9 minutes (don't overbake).
• Cool 2 minutes; remove to wire racks.

Steps:

• Preheat oven to 325°F. Microwave chocolates and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour, baking powder and salt; mix until well blended. Stir in pecans.
• Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 12 min. or until cookies feel set to the touch. Cool 1 min.; remove from baking sheet. to wire racks. Cool completely. Store in tightly covered container at room temperature for up to 1 week.

Steps:

• Melt chocolate and butter over hot water. Cool.
• Beat eggs in mixer until foamy, (using a Kitchen Aide, use the regulat mixer, not the whisk), then add the sugar, two tablespoons at a time (it's 12 tablespoons, converted).
• Beat in mixer until it thickens, about 5 minutes.
• Blend in chocolate.
• Add flour, baking powder, salt and cinnamon.
• Stir in vanilla and nuts.
• Using a regular cereal spoon (about 2/3 of a tablespoon in quantity), drop the mix balls on to a greased cookie sheet.
• Bake in a pre-heated oven at 350 degrees for 8-10 minutes. The cookies should feel "set" when done.
• Cool slightly on sheet before storing/eating.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. In a small bowl, whisk flour, cocoa, baking powder and salt. Stir into creamed mixture. Fold in chocolate chunks., Drop dough by quarter cupfuls 3 in. apart onto lightly greased baking sheets. Spread each to about 3-in. diameter. Bake 9-11 minutes or until tops are cracked and cookies are just set. Cool on pans 2 minutes. Remove to wire racks to cool.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Sift cocoa into Basic Cookie Mix. Beat egg lightly and stir into mixture. Melt butter over low heat and stir into mixture. Add water and vanilla and mix well. Drop by teaspoonfuls onto greased baking sheet.
• Bake for 12 to 15 minutes in the preheated oven.

Steps:

• In a large bowl, beat the sugar, egg, oil, chocolate and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Chill for at least 2 hours. , Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together 1/2 cup butter or margarine and 1 cup light brown sugar until light and fluffy. Add egg, beat thoroughly. Add 1 teaspoon vanilla and mix well. Sift together flour and 1/2 teaspoon baking soda, add alternating with 3/4 cup milk to creamed mixture beginning and ending with dry ingredients. Blend in melted chocolate, then nuts.
• Drop by teaspoonfuls onto greased cookie sheets. Bake 10 -12 minutes. Cool on wire rack. When cool, frost with Chocolate Icing.
• To Make Icing: Mix confectioners' sugar; 1/4 cup cocoa ; 2 tablespoons butter or margarine, 1/2 teaspoon vanilla and milk. Mix all ingredients until smooth and creamy (may need to add more milk to get creamy consistency) . Frost cookies.