Chocolate Coma Cookies 2000 Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Whisk together the flour, cocoa powder, and baking soda.
• Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Drop by heaped teaspoonfuls onto ungreased baking sheets.
• Bake in the preheated oven until the edges are golden, 9 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Steps:

• Toast and cool nuts, set aside.
• Chop chocolate place in a bowl with chipits, nuts,cherries, oatmeal.
• Sift flour, soda, salt, and baking powder and set aside.
• Beat butter with both sugars until fluffy.
• Add eggs one at a time and beat for one minute.
• Add dry ingredients and combine for one minute.
• Add chocolate,nut, cherries, oats.
• Using a wooden spoon combine well.
• Place scoops about 1 3/4 inches onto ungreased parchment lined baking sheet.
• Bake 350 degrees for 12 to 14 minutes, until slightly flattened.
• Cool 2 minutes, then remove to rack.

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment or silicone baking mats.
• Whisk together the flours, sugars, baking soda and salt in a medium bowl. Whisk together the melted butter, eggs and vanilla in a separate small bowl, whisking vigorously. Stir the wet ingredients into the dry ingredients. Mix in the chocolate, reserving just a bit for the tops, making sure they're evenly distributed throughout the dough.
• Scoop the dough using an ice cream scoop or scoop by heaping tablespoons and roll into balls between your hands. Arrange on the prepared baking sheets with plenty of space between them. Press the reserved chocolate into the tops of the cookies. Sprinkle with salt or skip it if that's not your thing. Bake, one sheet at a time (see Cook's Note), until crispy on the outside edges and soft and just a touch underbaked-looking on the inside (they will continue to bake on the pan as they cool), 10 to 12 minutes.
• Let cool on the pan for at least 2 minutes (they may fall apart if you pull them off too hot), before transferring to plates to serve warm, when they're best.

Steps:

• Preheat oven to 325°F.
• Spread nuts on ungreased cookie sheet and roast for 7-12 minutes until lightly browned; set aside to cool.
• Grease two cookie sheets.
• In a large bowl combine the chips, cranberries, and nuts; set aside.
• In another large bowl beat together the butter, sugar, cream cheese, and egg until very smooth Beat in milk, melted chocolate, marshmallow, and vanilla.
• Sift together the flour, baking powder, salt, and cocoa Add to the butter mixture Add the chips, cranberries, and nuts.
• Stir well until mixed.
• Batter will be thick.
• Using a 1/4 c measure or a 4 T ice cream scoop, measure out batter and place 2" apart on cookie sheet, putting no more than 6 cookies on a sheet.
• Bake 13-17 minutes until puffed and cooked through.
• Cool on sheet for 1 minute Transfer to wire rack to cool completely.