DECADENT CHOCOLATE CHIP COOKIES
Make and share this Decadent Chocolate Chip Cookies recipe from Food.com.
Provided by Juliet from SA
Categories Drop Cookies
Time 25m
Yield 16 cookies
Number Of Ingredients 8
Steps:
- Place lined metal tray into 190c oven for 10 min.
- Melt butter in microwave. Allow to cooland add egg - lightly whisk.
- Combine dry ingredients,and mix well.
- Stir in butter mixture and mix to form dough.
- Remove tray from oven, and quickly place tablespoon size blobs of dough on sheet.
- Bake for 12-15 minor until golden.
- Cool 5-10 minon tray before putting on cooling rack.
Nutrition Facts : Calories 203.8, Fat 12.6, SaturatedFat 6.5, Cholesterol 33.2, Sodium 78.3, Carbohydrate 21.9, Fiber 1.2, Sugar 13.1, Protein 2.8
DECADENT CHOCOLATE CHIP COOKIES(CAKE MIX)
Make and share this Decadent Chocolate Chip Cookies(Cake Mix) recipe from Food.com.
Provided by mandabears
Categories Drop Cookies
Time 17m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 375°.
- In a large bowl stir all ingredients together until well blended.
- Drop in rounded teaspoons onto an ungreased cookie sheet.
- Bake for 10-12 minutes until center of cookie is golden brown.
- Cool on cookie sheet for 1 minute.
- Remove to rack to cool.
DECADENT CHOCOLATE CHIP BAR COOKIES
The top layer makes these chocolate chip bar cookies extra yummy! These cookies are super easy to make.
Provided by Linda
Categories Desserts Cookies Bar Cookie Recipes
Time 41m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter in a large bowl using an electric mixer until smooth. Add brown sugar and white sugar; mix until well blended. Add egg and vanilla extract and beat until smooth.
- Toss 2 cups plus 2 tablespoon flour, baking soda, and salt together using a fork in a small bowl. Add to the butter mixture in batches, mixing well after each addition. Fold in 1 3/4 cups chocolate chips. Spread batter into an ungreased 9x13-inch baking pan.
- Bake in the preheated oven until edges are golden, about 25 minutes. Spread remaining 3/4 cup chocolate chips on top. Return to the oven until chocolate chips are shiny, about 1 minute more. Remove from oven and spread melted chocolate over the top.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 49.4 g, Cholesterol 42.1 mg, Fat 19.9 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 12.1 g, Sodium 165.4 mg, Sugar 34.3 g
DIVINE CHOCOLATE CHIP COOKIES
These chocolate chip cookies are soft and chewy. I used to sell these cookies at a local bakery with rave reviews. They are the absolute best cookies I've ever had. This recipe has been used since I was a child and refined over the years to yield the most decadent chocolate chip cookies. Who knew something so basic could be so wonderful? I hope you enjoy :)
Provided by mallorymholder
Categories Chocolate Chip Cookies
Time 1h14m
Yield 48 Cookies, 2-24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°f.
- Take out butter, egg and egg yolk to let warm up then set aside.
- Line 2 cookie sheets with parchment paper and set aside.
- Whisk together flour, baking powder and salt in medium bowl and set aside.
- In a large bowl wisk together brown sugar and granulated sugar until well blended.
- Add butter to sugar mix (butter should still be slightly firm still but maliable) and use a hand mixer on low till well mixed.
- Add vanilla, egg and egg yolk to sugar mixture and mix on low till blended.
- Add flour mix to sugars and mix on low till just combined, careful not to overmix ( dough should seem 'dry' ).
- Fold in the chocolate chips.
- Place cookie dough in the fridge for at least 30 minutes.
- Using a large silverware spoon take spoonfuls of the cold dough and form semi balls around 1 to 1 1/2 inches. Put on lined cookie sheet around 2 inches apart fitting 6 -8 on at a time. Press them down slightly with fingers.
- Bake for 7 minutes in the middle of the oven.
- Turn the baking sheet 180° and cook for an addtional 7 minutes.
- When done baking remove from tray immediately and place cookies on cooling rack.
- Tip: Use a cooled baking sheet for every batch (a warm baking sheet will cause the dough to start cooking to quickly), and place the dough back in the fridge between uses. Dough needs to be chilled for optimal cooking temperature.
- Let cookies cool 3-5 minutes.
Nutrition Facts : Calories 2358, Fat 112.8, SaturatedFat 67.9, Cholesterol 368.4, Sodium 769.1, Carbohydrate 335.1, Fiber 10.8, Sugar 226.3, Protein 23.6
WW MINI CHOCOLATE CHIP COOKIES WW
These will satisfy your chocolate cravings but have been designed for the Weight Watchers Plan. Two cookies equals one point as stated on the Weight Watchers website for this recipe. http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=50634 If you are concerned with the calculation of the points, please contact your WW leader.
Provided by KCShell
Categories Dessert
Time 16m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375*.
- In medium bowl, cream butter, oil and brown sugar together.
- Add vanilla, salt and egg white.
- Mix thoroughly.
- Mix flour and baking soda and add to creamed mixture.
- Mix well.
- Add chocolate chips and stir to distribute evenly.
- Drop by rounded half teaspoons of dough on a nonstick baking sheet.
- Bake cookies for 4-6 minutes.
- Cool on a wire rack.
- Yields 2 cookies per serving.
A GOOEY, DECADENT CHOCOLATE CAKE
Provided by Tyler Florence
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Position an oven rack in the center of the oven and preheat the oven to 350 degrees F.
- In a large bowl, sift together the flour, baking soda and salt; set aside. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in three batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.
- Coat two 9-inch round cake pans with nonstick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour the batter into the prepared pans and smooth the surface with a spatula; the pans should be two-thirds full. Bake for 30 to 35 minutes. The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched. Leave to cool for 40 minutes.
- Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of raspberry liqueur. With a metal spatula, spread 1/2 cup Chocolate Chip Buttercream on top of one of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with buttercream, and then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.
- With a large knife, scrape some shavings from a block of dark chocolate. Scatter the shavings over the cake.
- In the bowl of an electric mixer, dissolve the powdered sugar and water at low speed. Beat in the dark chocolate and vanilla. Add the butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.
DECADENT CHOCOLATE CHIP COOKIES
If you want to have ready-to-bake cookies, you can drop teaspoonfuls of cookie dough onto a baking sheet covered with wax paper or parchment paper and place in the freezer until the dough is firm. Then, place frozen cookie dough in a plastic bag and keep frozen until ready to bake. Drop oven temperature to 350 degrees when baking, and expect the cookies to take a little longer to bake than normal.
Provided by - Carla -
Categories Dessert
Time 35m
Yield 72 cookies (Varies depending on the size of cookie)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F and place baking rack in middle of oven.
- In a large bowl combine flour, baking soda and salt; set aside.
- In a seperate bowl cream the margarine and butter flavored shortening.
- Add the sugars and beat until creamy.
- Add the eggs to incorporate.
- Add the corn syrup, water and vanilla extract, mix well.
- Gradually blend in the flour mixture to the creamed mixture and mix well.
- Stir in the chocolate chips; make sure they are evenly distributed.
- Drop by teaspoonfuls onto an ungreased cookie sheet, about 1 inch apart and bake until the cookies are slightly underdone, between 10-12 minutes (maybe longer, depending on your oven's calibration).
- The centers should be just set and a light golden brown. They will continue to cook, from the heat in the cookie sheet, after they are removed from the oven.
- Drop by rounded teaspoonfuls onto cookie sheet.
- Allow to cool on cookie sheet for 1 minute before removing to cooling racks until they are completely cooled. Enjoy!
Nutrition Facts : Calories 124.6, Fat 6.4, SaturatedFat 2.2, Cholesterol 7.8, Sodium 78.4, Carbohydrate 16.8, Fiber 0.6, Sugar 10.6, Protein 1.2
CAKE MIX CHOCOLATE CHIP COOKIES
Open up a whole world of sweet baking potential with your next box of Betty Crocker™ super moist cake mix and just a few pantry staples. One of the best and easiest ways to transform your cake mix is using the mix to bake delicious and easy family-favorite chocolate chip cookies! These cookies taste just as soft and chewy as homemade chocolate chip cookies made entirely from scratch, but when you use a cake mix it takes less time to make the dough and clean-up is faster. With Betty, the cookie possibilities are endless when you are ready to bake with a box of Betty Crocker™ super moist cake mix!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 42
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat cake mix, butter, 1 tablespoon milk, vanilla and egg with electric mixer on medium speed until smooth, or mix with spoon. Mix in additional 1 tablespoon milk if dough is too dry. Stir in nuts and chocolate chips.
- Drop dough by slightly less than tablespoonfuls 2 inches apart on ungreased cookie sheets.
- Bake cookies 10 to 12 minutes or until edges are set (centers will be soft and cookies will be very light in color). Cool 1 minute; remove from cookie sheets to cooling rack. Store covered.
Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 7 g, TransFat 0 g
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