One Bowl Bakers Chocolate Chunk Cookies Recipes

Steps:

• Heat oven to 375°F.
• Combine flour, oats, and baking soda. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture, beating well after each addition. Stir in chocolate and bacon.
• Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 10 min. or until lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

Steps:

• Heat oven to 375°F.
• Combine flour, oats and baking soda; set aside. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture, beating well after each addition. Stir in chocolate and nuts.
• Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 10 min. or until lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

Steps:

• Heat oven to 350°F.
• Chop 8 oz. chocolate; set aside. Microwave remaining chocolate in large microwaveable bowl on HIGH 2 min., stirring after 1 min.; stir until chocolate is completely melted. Add butter; stir until melted. Stir in sugar, eggs and vanilla. Add flour and baking powder; mix well. Stir in chopped chocolate and nuts. (Note: If omitting nuts, increase flour to 3/4 cup to prevent excessive spreading of cookie dough as cookies bake.)
• Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 12 to 13 min. or until cookies are puffed and shiny. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Steps:

• Preheat oven to 350°F. Microwave semi-sweet chocolate in large microwaveable bowl on HIGH 2 min. Stir until chocolate is completely melted. Add sugar, butter, eggs and vanilla; stir with wooden spoon until well blended. Add flour and baking powder; mix well. Stir in white chocolate.
• Drop scant 2 tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
• Bake 13 to 14 min. or until cookies are puffed and feel set to the touch. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

Steps:

• Melt 1 package of chocolate in microwave on MEDIUM 3-4 minutes.
• Stir until chocolate is melted and smooth.
• Add butter, brown sugar, eggs, flour and baking powder and mix well.
• Coarsely chop second package of chocolate and stir to mixture along with nuts.
• Drop by heaping spoonful onto ungreased cookie sheet.
• Bake at 350°F for 12-13 minutes.
• Cool for 1 minutes.
• Transfer to wire rack to cool completely.
• Store in airtight container.

Steps:

• Heat oven to 375°F.
• Combine flour, oats and baking soda. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture, beating well after each addition. Stir in remaining ingredients.
• Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 10 min. or until lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

Steps:

• Preheat oven to 350 degrees. Line a 13x9 inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
• Microwave chocolate and butter in large microwavable bowl on high 2 minutes or until butter is melted. Stir until chocolate is melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts, mix well. Spread into prepared pan.
• Bake 30-35 minutes or until a toothpick inserted in center comes out with fudgy crumbs. Do no overbake. Cool in pan. Remove brownies from pan using foil as handles. Cut into 24 squares.
• CAKE-LIKE Brownies: Prepare as directed, stirring in 1/2 cup milk along with eggs and vanilla and increase flour to 1-1/2 cups.

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:

• Heat oven to 350.
• Coarsely chop 8 squares of chocolate; set aside.
• Microwave remaining 8 squares in a large microwavable bowl on high 1-2 minutes.
• Stir chocolate until smooth.
• Stir sugar, butter, eggs and vanilla. Stir in flour and baking powder.
• Stir in reserved chopped chocolate and nuts.
• Drop by 1/4 c fuls onto cookie sheet.
• Bake 12-13 minutes or until cookies are puffed and feel set to the touch.
• Cool on cookie sheet 1 minutes.
• Transfer to wire rack and cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Chop chocolate into small pieces and set half of the chocolate aside for later use. Melt remaining chocolate in a microwave or over a double boiler, stirring constantly until smooth.
• Add the sugar, butter, eggs and vanilla to the melted chocolate, mixing well after each addition. Combine the flour and baking powder, stir into the chocolate mixture along with the reserved chopped chocolate and pecans if desired. Batter will be soft. Drop by 1/4 cupfuls onto a cookie sheet. Cookies should be at least 2 inches apart.
• Bake for 10 to 12 minutes in the preheated oven, until cookies are puffed and set. Cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.