Crunchy Chocolate Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter, sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy.
• Mix flour, cocoa powder, baking soda, and salt together. Add to the butter mixture, 1 cup at a time, until evenly incorporated. Gradually beat in water, then vanilla extract.
• Drop spoonfuls of the cookie dough onto the prepared baking sheets. Press gently to flatten the mounds of dough.
• Bake in the preheated oven until firm, about 20 minutes. Cool for 3 minutes before removing from the baking sheets.

Steps:

• Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
• Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
• Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

Steps:

• Whisk the flour, salt and baking soda in a large bowl.
• Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium speed until light and fluffy, about 5 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. Drop scant tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown around the edges but still light in the center, about 8 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Steps:

• In a medium bowl, sift together the flours and the baking soda; set aside.
• In the bowl of a stand mixer with a paddle attachment, cream the butter on medium speed. Add sugars, vanilla, and kosher salt and continue to beat until well combined, light, and fluffy.
• With the mixer running, add the eggs one at a time, scraping down the sides of the bowl occasionally, and beat until fully incorporated. Add the flour mixture all at once and mix on medium until it just comes together.
• Add the chocolate chunks and chocolate pearls and mix on low just to incorporate. Cover mixing bowl with plastic wrap and refrigerate dough for at least an hour (or up to overnight).
• About 30 minutes before baking, preheat oven to 350°F and line two baking sheets with parchment paper.
• Use a medium-size ice cream scoop, scoop dough onto baking sheets, leaving 2 inches of space between cookies. Sprinkle each cookie with a pinch of coarse sea salt and bake for 10 to 12 minutes if you like a soft, gooey center or up to 15 minutes if you prefer crispier edges. Serve warm with a glass of cold milk.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add eggs and vanilla extract. Beat until well incorporated. Stir in flour and baking soda until smoothly blended. Fold in chocolate chips.
• Drop teaspoonfuls of cookie dough onto the prepared baking sheets.
• Bake in the preheated oven until deeply browned and crisp, 12 to 15 minutes. Transfer to wire racks to cool. Repeat with remaining cookie dough.

Steps:

• Pre-heat oven to 350 degrees Fahrenheit
• cream together butter and sugars.
• add honey, egg and vanilla.
• Mix dry ingredients.
• slowly add dry ingredients to wet, mixing thoroughly (I usually do this in 2 or three stages).
• Using two spoons, scoop desired amount of dough onto one spoon, dunk in raw sugar (if desired), then use the second spoon to slide the dough onto your pan, sugar side up.
• Bake 10-12 minutes for softer cookies, longer for crispier cookies.

Steps:

• In a big bowl cream butter until frothy.
• Add in sugar and vanilla while beating continously.
• Add honey and egg. Mix well.
• In another bowl mix flour, baking soda and salt. Add to butter mixture little by little as to prevent excessive dusting.
• Fold in chocolate chips and work into a smooth dough.
• Using your hands take little portions of dough, roll them into balls (approx. the size of a walnut), place on a paper-lined baking sheet and flatten slightly.
• Bake in the preheated oven at 180°C/350F for 15-20 minutes.

Steps:

• In a big bowl, mix rolled oats, flour, sugar, cocoa, baking powder and salt. Stir well.
• In a small bowl, whisk together the egg whites, corn syrup and vanilla.
• Add the mixture of egg whites to the mixture in the big bowl and mix. The dough should be very dense. Incorporate the rice crispies.
• Let drop the dough to the spoon on a non-stick baking sheet (or you can put some oil on the baking sheet).
• Cook in a preheated oven of 350 F for 9 to 11 minutes.

Steps:

• Preheat oven to 350°; lightly grease two baking sheets.
• In a big bowl, cream together the butter, shortening, sugars, vanilla, salt, and vinegar.
• Beat in the egg, then the baking soda and flour.
• Stir in the chocolate chips.
• Drop dough by the tablespoonful onto the prepared baking sheets; bake for 12-14 minutes, until they are golden brown.
• Remove from oven and transfer to a rack to cool.

Steps:

• Preheat the oven 240C/gas for 10-15 minutes.
• Put the melted butter with the brown and white sugar in a bowl and mix with an electric mixer until fluffy.
• Add in the eggs (mixing after each) and the vanilla. Don't over mix.
• Add in the Salt, Baking Powder, and Flour. Mix gently with the electric mixer until you get your cookie dough.
• Add in the chocolate chips and mix them with the dough with a tablespoon.
• Shape the cookies flat on a greased tin (use corn oil or butter).
• Put the cookies in the oven 240C for 2 minutes then on 160C for 20-25 minutes. Remove and let them cool for 30 minutes to get best results.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, baking soda and salt; set aside.
• In a large bowl, cream together the margarine, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla, vegetable oil and milk. Blend in the flour mixture before stirring in the oats, frosted corn flakes and chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Line a large baking tray with parchment paper. Pour cereal into a large bowl.
• Combine chocolate chips and coconut oil in a saucepan over medium-low heat. Stir until melted and fully combined, 3 to 4 minutes. Remove from the heat and stir in peanut butter and maple syrup until thoroughly blended. Pour over the cereal and mix to combine.
• Use a cookie scoop to drop batter onto the prepared tray. Let sit until firm, about 1 hour.

Steps:

• Preheat oven to 350°F Lightly grease 2 baking sheets.
• Beat the butter, oil sugars, vanilla, salt and instant coffee in a large bowl until smooth.
• Beat in the vinegar, egg, baking soda and baking powder until well combined.
• Stir in the flours until well combined.
• Stir in the chocolate chips, toffee bits and pecans, if desired. *The dough wil appear oily.
• Scoop out 1 inch balls and place on baking sheets. They don't need to be spaced far apart because they don't spread much. *I tried flattening some but didn't like them as much.
• Bake 14-16 minutes, reversing trays half way through, until golden brown all over with no hint of softness in the center.
• Remove from oven and allow cookies to cool 5 minutes on baking sheets before transferring to racks or paper bags to cool completely.

Steps:

• Whisk butters with sugars to combine. Once whisked, add egg and vanilla extract.
• To this mixture, sift in the dry ingredients (flour, baking powder, baking soda, and salt).
• Fold in chocolate into dough. Mix the dough with the chocolate bar
• Wrap and chill in the refrigerator for at least 1 hour.
• Bake at 400°F for 15 minutes.
• Let cool and serve.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F with racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper.
• Whisk the flour, baking soda and salt together in a bowl.
• Combine the butter and sugars in a large bowl and beat with an electric mixer at medium-high speed until light and fluffy. Beat in the eggs one at a time. Beat in the vanilla and 2 teaspoons water.
• Add the flour mixture and beat until just incorporated, then beat in the chocolate chips, toffee and walnuts, if using.
• Spoon slightly rounded tablespoons of dough onto the baking sheets about 2 inches apart. Bake the cookies, switching the position of the baking sheets halfway through, until the edges of the cookies are deep golden brown and the tops are golden, 10 to 12 minutes. Cool a few minutes on the baking sheets, then transfer to a rack to cool completely. Bake the remaining cookies in the same manner, letting the baking sheets cool completely between batches.

Steps:

• Preheat the oven to 190C/375F/Gas Mark 5. Lightly grease two baking trays.
• Put all of the ingredients in a large bowl and beat well until combined.
• Place tablespoons of the mixture on the prepared baking tray making sure you space them a bit apart.
• Bake in the preheated oven oven for 10-12 minutes and then use a palette knife to put on a cooling rack.
• Enjoy