Menageatroisthechocolatechocolatechocolatecookie Recipes

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, oats, flaxseed, baking soda, salt and cinnamon in a bowl.
• Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just combined, scraping down the bowl as needed. Stir in the chocolate chips.
• Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown, 10 to 12 minutes. Let the cookies cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

Steps:

• Preheat the oven to 325 degrees F.
• In a double boiler over simmering water, melt the bittersweet chocolate and butter stirring constantly. In a large mixing bowl, whisk together the sugar, eggs, vanilla extract, and salt. In a separate bowl, sift together the flour and baking powder. Combine the chocolate, flour, and egg mixtures together. Stir in the white chocolate and hazelnuts.
• Rest the dough in the refrigerator until it begins to set up but is still soft enough to spoon out.
• Using 2 spoons, drop 1 tablespoon portions of dough 2 inches apart on a parchment paper-lined sheet pan. Bake for 12 minutes. Cool on the sheet pan for 10 minutes, then transfer to a wire rack to cool completely.

Steps:

• Preheat oven to 375°.
• Cream butter, sugars and vanilla until fluffy.
• Add eggs and mix well.
• In another bowl, mix baking soda, salt, cocoa and flour well.
• Add the flour mixture into the butter mixture gradually and mix well.
• Stir in chocolate chips.
• Drop by tablespoons onto a cookie sheet and bake for 8-10 minutes. Remove from the oven and let the cookies remain on the cookie sheets for about 3 minutes and then transfer them to a wire rack to cool.

Steps:

• Cream together butter, sugar and brown sugar.
• Add eggs and vanilla and mix well.
• Mix together flour, oat flour, salt, baking powder and baking soda.
• Stir in chocolate chips, grated Hershey bar and nuts (if using).
• Drop by 1 1/2" balls onto ungreased cookie sheet.
• Bake at 375° for 6-10 minutes.
• NOTE: If you want your cookies to spread out a bit more, flatten them a bit before baking.
• Cookies will be soft but will firm up a bit after cooling.

Steps:

• Preheat oven to 350°F Line 2 cookie sheets with parchment paper (highly recommended - do not omit).
• Whisk flour, baking powder, and salt together in a small bowl.
• Melt chopped semi-sweet and unsweetened chocolates with the butter in a medium-sized sauce pan over low heat. Stir until smooth, then let it cool slightly.
• In a large bowl with an electric mixer, beat sugar, eggs, and vanilla together on high speed until light and fluffy (2-5 minutes).
• Gently fold in the chocolate-butter mixture until no chocolate streaks remain. Fold flour mixture into the batter until just combined.
• Toss all the chocolate chunks together in a bowl; set aside about one-quarter of them. Fold the larger portion of the chunks into the batter.
• Drop the dough by generously rounded tablespoon 2 inches apart on the prepared cookie sheets.
• Take the reserved chocolate chunks and press at least one of each type on top of each cookie.
• Bake until the tops look and feel dry but the insides are still soft and creamy (about 10 minutes). DO NOT OVERBAKE - they will firm up upon cooling.
• Place the sheets on cooling racks for a minute or so, then slide the parchment paper with the cookies onto the racks so that they can cool completely.
• Make sure that the cookies stay flat and unstacked while cooling. Give them lots of time to cool before you move them. They are very delicate. Store and handle them with care or they will fall all to pieces (you are obligated to eat any broken cookie on the spot).

Steps:

• combine butter, sugar, cocoa, salt, milk, and vanilla in a saucepan and cook for 5 minutes.
• stir in peanut butter.
• remove from heat and add quick oats; mix well.
• drop from a teaspoon onto wax paper; let cool.