SOUTHERN SPICED CHOCOLATE CHIP COOKIES
This delicious twist on chocolate chip cookies leaves the house smelling of cinnamon and spice, and the chocolate chips make everything nice. Fantastic with a glass of milk.
Provided by tamara
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper or a silicone liner. Whisk together the flour, cinnamon, ginger, cloves, baking soda, and salt in a bowl until thoroughly combined.
- In a large bowl, mash vegetable shortening and sugar together until smooth and creamy; mix in the egg and molasses. Stir the flour mixture into the molasses mixture to make a smooth dough, and mix in the chocolate chips. Drop by scant tablespoon or small dough scoop about 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until slightly golden brown, 10 to 12 minutes. Allow to cool on sheets 1 to 2 minutes before removing to finish cooling on wire racks.
Nutrition Facts : Calories 367.4 calories, Carbohydrate 51.9 g, Cholesterol 15.5 mg, Fat 17.7 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 5.9 g, Sodium 319.8 mg, Sugar 32 g
SUPER FOOD CHOCOLATE CHIP COOKIES
I took my basic chocolate chip cookie recipe and packed it with super foods. You get vitamins, minerals, and antioxidants with the cocoa nibs and walnuts. Fiber, protein, and omega-3 fatty acids with the flax and chia seeds, and healthy MCT fats in the coconut oil. These cookies are an easy way to treat your kids (or yourself!) with a great tasting dessert that provides nutrition and still satisfies your sweet tooth.
Provided by RainbowJewels
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 30m
Yield 60
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Beat brown sugar, coconut sugar, butter, and coconut oil with an electric mixer in a large bowl until smooth. Beat the first egg into creamed butter mixture until completely blended; beat in vanilla extract with the last egg.
- Stir hot water and baking soda together in a small bowl until baking soda is dissolved; stir into butter mixture. Add cream of tartar and mix well.
- Mix flour into butter mixture until dough is smooth; fold in walnuts, chia seeds, flax seeds, cocoa nibs, and salt. Drop dough by rounded tablespoons onto prepared baking sheet.
- Bake in the preheated oven until cookies are lightly browned around the edges, about 12 minutes. Transfer cookies to a wire rack to cool.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 13.5 g, Cholesterol 10.3 mg, Fat 5.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 3.4 g, Sodium 56.7 mg, Sugar 7 g
CHOCOLATE CHIP COOKIES
This is such an easy chocolate chip cookie. No special equipment, no creaming -- a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
- Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
- Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
- Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
- Store cookies in a tightly sealed container for up to 5 days.
- For a Rocky Road Bar:
- Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.
SPICED CHOCOLATE CHIP COOKIES
Delicious glazed cookie is quick and easy - a coffee shop treat you can enjoy warm from your oven.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 60
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In large bowl, beat butter, brown sugar, vanilla and egg with electric mixer on medium speed, or mix with spoon. On low speed, beat in remaining ingredients except chocolate chips and walnuts. Stir in chocolate chips and walnuts.
- On ungreased cookie sheet, drop dough by rounded teaspoonfuls about 1 inch apart.
- Bake 7 to 9 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 8 g, TransFat 0 g
CHOCOLATE SPICE COOKIES
Believe it or not, the two cookies in this photo share the same delicious ginger-spiced dough. The main recipe will result in a patterned cookie laced with cocoa, embossed with a cookie stamp, and brushed with an orange-butter glaze; head to the variation for a simpler-but no less delicious-version that is packed with chopped semi-sweet chocolate and rolled in sanding sugar for sweet sparkle.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 55m
Yield Makes 12
Number Of Ingredients 15
Steps:
- Cookies: Preheat oven to 375°F. Whisk together flour, cocoa, salt, ground ginger, cinnamon, and cloves. In a large bowl, beat butter with brown sugar, fresh ginger, and baking soda until creamy. Add egg; beat to combine. Reduce speed to low; beat in flour mixture.
- Scoop a scant 1/4 cup of dough (1.75 ounces); roll into a ball. Dust a cookie stamp with flour, tapping out excess. Place dough in center of stamp, then press evenly to cover shape of design. Place, dough-side down, on a parchment-lined baking sheet and press until dough is about 1/4 inch thick.
- Carefully remove (if it sticks, just gather up dough and start over). Repeat with remaining dough, arranging cookies 2 inches apart. Refrigerate 20 minutes; use a 2 3/4-inch round cutter to trim excess. Bake until firm to the touch, 11 to 13 minutes.
- Glaze: Meanwhile, whisk together confectioners' sugar, Cointreau, butter, and salt; glaze should have the consistency of honey. (If too thick, whisk in more Cointreau.) Let cookies cool on sheets on a wire rack 8 minutes, then brush with glaze. Let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
SPICY CHOCOLATE COOKIES
Everything's nice about Mexican hot chocolate, which is why we dreamed up a cookie that showcases its signature qualities: deep cocoa flavor, a melt-in-your-mouth texture, and the assertive kick of cayenne pepper and cinnamon. Bake a batch or two, and wow a crowd -- or just your coworkers -- on Cinco de Mayo.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h25m
Yield Makes about 3 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Whisk together flour, cocoa, cinnamon, salt, cayenne, and baking soda.
- In a separate bowl, beat butter with brown sugar on medium-highspeed until light and fluffy, about3 minutes. Beat in egg and vanillauntil well combined. Reduce speedto low and beat in flour mixture untiljust incorporated. Stir in chocolate.
- Roll dough into 1-inch balls(each 1 heaping tablespoon).Gently roll each in turbinado sugarto coat; place 2 inches aparton parchment-lined baking sheets.Bake until surfaces crack slightly,11 to 14 minutes. Let cool 5 minuteson sheets, then transfer to awire rack and let cool completely.
SPICED HOT CHOCOLATE COOKIES RECIPE BY TASTY
Here's what you need: brown sugar, white sugar, eggs, butter, unsweetened chocolate, flour, cocoa powder, baking soda, cinnamon, salt, chili powder, cayenne pepper, chocolate chips, large marshmallows
Provided by Tasty
Categories Desserts
Time 30m
Yield 12 cookies
Number Of Ingredients 14
Steps:
- Beat brown sugar, white sugar, and eggs.
- Melt the unsweetened chocolate and butter, allow to cool. Mix into the egg and sugar mixture.
- Add all of the dry ingredients, and mix thoroughly (you don't want any cayenne pepper clumps!).
- Stir in the chocolate chips.
- Space out 12 cookies on a baking sheet.
- Bake at 350°F (180°C) for 13 minutes. Remove the cookies from the oven.
- Top each one with a large marshmallow.
- Broil for 30 seconds, until the marshmallows have just started to brown.
- Enjoy!
Nutrition Facts : Calories 242 calories, Carbohydrate 41 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, Sugar 26 grams
SPLENDA BLEND -- CHOCOLATE CHIP COOKIES
Delicious chocolate chip cookies, using the new Splenda Blend for baking. The recipe comes from Splenda.com.
Provided by Barb G.
Categories Drop Cookies
Time 26m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Combine flour, baking soda, and salt in a small bowl, set aside.
- Beat butter, Splenda sugar blend, brown sugar, and vanilla at medium speed with an electric mixer until blended; add eggs, one at a time, mixing well after each addition; scrape sides of bowl; Gradually add flour mixture, beating until blended, stir in chocolate chips.
- Spoon rounded tablespoons of cookie dough onto ungreased cookie sheets; Bake cookies 9 to 11 minutes or until lightly browned, remove from oven and cool on a wire rack.
Nutrition Facts : Calories 136.9, Fat 7.9, SaturatedFat 4.8, Cholesterol 24.2, Sodium 149.2, Carbohydrate 14.8, Fiber 0.8, Sugar 6.3, Protein 1.6
CHOCOLATE SPICE COOKIES
Provided by Nick Malgieri
Categories Chocolate Fruit Dessert Bake Vegetarian Apple Clove Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 36 cookies
Number Of Ingredients 12
Steps:
- Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
- Sift the dry ingredients into a bowl and set aside.
- In another mixing bowl, beat the butter and sugar together with a large rubber spatula. Beat in the applesauce and molasses.
- Stir in the dry ingredients to make a soft dough.
- Drop tablespoons of the dough (or use a small ice cream scoop) an inch apart on the prepared pans.
- Bake the cookies for about 10 minutes, changing the position of the pans about halfway through the baking. Exchange the top pan and the bottom and also turn them back to front at the same time. The cookies will still be fairly moist when they are done. Avoid overbaking them or they will be dry and hard.
- Slide the papers from the pans to racks to cool the cookies.
SPICED MEXICAN CHOCOLATE COOKIES
We know what you're thinking; cinnamon, chocolate and... cayenne in a cookie!? Yup! Our Spiced Mexican Chocolate Cookies are a decadent, dark chocolate cookie elevated with a perfect hum of heat. These ingredients are traditionally found in Mexican cuisine, and when combined in the form of a dessert, the result is out-of-this-world good! The flavor profile of our Mexican chocolate cookies is rich, warming and simply irresistible. Try adding our cayenne chocolate cookies to your seasonal cookie tray, or have fun experimenting with a truly exciting new recipe. Remember, no whisk, no reward!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
- In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.
- Shape dough into 36 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
- Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 8 g, TransFat 0 g
CHOCOLATE SPICE COOKIES
These cookies are amazing. The spices and chocolate go very well together!! These are very easy cookies to make, and I usually have most of the ingredients on hand. Enjoy
Provided by Purdy Good Cook
Categories Drop Cookies
Time 32m
Yield 25-30 25-30, 30 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Butter two cookie sheets.
- Sift the flour, cocoa, nutmeg, baking powder, and salt into a medium bowl.
- Beat the butter, and sugar in a large bowl with an electric mixer on high speed until creamy. Add the egg yolk, beating until just blended.
- Mix in dry ingredients.
- Drop teaspoons of dough 1 inch apart on cookie sheet.
- Bake for 12-15 min, or until firm around the edges.
- Transfer to racks to cool.
- Enjoy!
Nutrition Facts : Calories 58.8, Fat 3.4, SaturatedFat 2.1, Cholesterol 15.1, Sodium 44.1, Carbohydrate 7, Fiber 0.3, Sugar 3.4, Protein 0.7
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