CHOCOLATE CHUNK RECIPES RECIPES
CHOCOLATE CHUNK COOKIES RECIPE | INA GARTEN | FOOD NET…
Provided by Ina Garten
Categories dessert
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 36 to 40 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
- Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
EASY CHOCOLATE CHIP COOKIES RECIPE - BBC GOOD FOOD
Learn how to make classic chocolate chip cookies and enjoy them still warm from the oven. Perfect for a bake sale or with your afternoon tea.
Provided by Sophie Godwin – Cookery writer
Categories Afternoon tea, Dessert, Snack, Treat
Total Time 32 minutes
Prep Time 20 minutes
Cook Time 12 minutes
Yield Makes 10
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
- Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle – they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 308 calories, FatContent 16 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 2 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.5 milligram of sodium
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CHOCOLATE CHUNK COOKIES RECIPE | INA GARTEN | FOOD NET…
From foodnetwork.com
Reviews 4.4
Total Time 30 minutes
Category dessert
Reviews 4.4
Total Time 30 minutes
Category dessert
- Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
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EASY CHOCOLATE CHIP COOKIES RECIPE - BBC GOOD FOOD
Learn how to make classic chocolate chip cookies and enjoy them still warm from the oven. Perfect for a bake sale or with your afternoon tea.
From bbcgoodfood.com
Total Time 32 minutes
Category Afternoon tea, Dessert, Snack, Treat
Calories 308 calories per serving
From bbcgoodfood.com
Total Time 32 minutes
Category Afternoon tea, Dessert, Snack, Treat
Calories 308 calories per serving
- Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle – they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
See details
SALTY OATMEAL CHOCOLATE CHUNK COOKIES RECIPE | INA GARTEN ...
From foodnetwork.com
Reviews 4.8
Total Time 45 minutes
Category dessert
Reviews 4.8
Total Time 45 minutes
Category dessert
- Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don't overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1 3/4-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.
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SALTED PISTACHIO & DARK CHOCOLATE CHUNK COOKIES | LO…
With crispy edges and soft, chewy centers, studded with chunks of crunchy pistachios and pools of molten chocolate, not to mention a sprinkle of flaky sea salt on top, these pistachio and chocolate chunk cookies are a step above the rest.
From loveandoliveoil.com
Total Time 45 minutes
From loveandoliveoil.com
Total Time 45 minutes
- In a bowl, whisk together flour, pistachio flour, baking soda, and salt and set aside.In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream butter with sugar and brown sugar until light and fluffy, 2 to 3 minutes. Add egg and beat on high speed for 30-60 seconds until smooth. Mix in honey and vanilla.Dump in dry ingredients and mix on low speed until almost incorporated. Add pistachios and chopped chocolate (reserve some for topping, if desired), and fold until evenly distributed.Cover and chill for 20 to 30 minutes; the colder the dough, the less it will spread, so chill according to your personal preferences. If your kitchen is on the cool side, you may be able to bake it straight away without chilling. I recommend baking a test cookie or two and see how they look, then chill more if/as necessary.Preheat oven to 350 degrees F. Line a heavyweight baking sheet with parchment paper.Scoop dough into balls (I use a medium #40 cookie scoop which is just under 2 tablespoons of dough) and place on cookie sheet with 2 to 3 inches of space between cookies to allow for spreading. If desired, press a few chunks of chocolate and some pistachios into the top of each dough ball for a prettier baked cookie. Sprinkle with flake sea salt.Bake for 9 to 11 minutes or until tops are puffed and edges are golden brown. Immediately after removing from the oven, swirl a large round cookie cutter around the warm cookies, tucking in the uneven edges to create perfectly circular cookies. Let cool on cookie sheets for 15 minutes, then transfer to a wire rack to cool completely. Enjoy warm, or store in an airtight container for up to 5 days. Or, better yet, sandwich a scoop of vanilla or pistachio ice cream between two cookies. Wrap in plastic wrap or waxed paper and store in the freezer for up to 1 month.
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SALTY OATMEAL CHOCOLATE CHUNK COOKIES RECIPE | INA GARTEN ...
From foodnetwork.com
Reviews 4.8
Total Time 45 minutes
Category dessert
Reviews 4.8
Total Time 45 minutes
Category dessert
- Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don't overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1 3/4-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.
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SALTED PISTACHIO & DARK CHOCOLATE CHUNK COOKIES | LO…
With crispy edges and soft, chewy centers, studded with chunks of crunchy pistachios and pools of molten chocolate, not to mention a sprinkle of flaky sea salt on top, these pistachio and chocolate chunk cookies are a step above the rest.
From loveandoliveoil.com
Total Time 45 minutes
From loveandoliveoil.com
Total Time 45 minutes
- In a bowl, whisk together flour, pistachio flour, baking soda, and salt and set aside.In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream butter with sugar and brown sugar until light and fluffy, 2 to 3 minutes. Add egg and beat on high speed for 30-60 seconds until smooth. Mix in honey and vanilla.Dump in dry ingredients and mix on low speed until almost incorporated. Add pistachios and chopped chocolate (reserve some for topping, if desired), and fold until evenly distributed.Cover and chill for 20 to 30 minutes; the colder the dough, the less it will spread, so chill according to your personal preferences. If your kitchen is on the cool side, you may be able to bake it straight away without chilling. I recommend baking a test cookie or two and see how they look, then chill more if/as necessary.Preheat oven to 350 degrees F. Line a heavyweight baking sheet with parchment paper.Scoop dough into balls (I use a medium #40 cookie scoop which is just under 2 tablespoons of dough) and place on cookie sheet with 2 to 3 inches of space between cookies to allow for spreading. If desired, press a few chunks of chocolate and some pistachios into the top of each dough ball for a prettier baked cookie. Sprinkle with flake sea salt.Bake for 9 to 11 minutes or until tops are puffed and edges are golden brown. Immediately after removing from the oven, swirl a large round cookie cutter around the warm cookies, tucking in the uneven edges to create perfectly circular cookies. Let cool on cookie sheets for 15 minutes, then transfer to a wire rack to cool completely. Enjoy warm, or store in an airtight container for up to 5 days. Or, better yet, sandwich a scoop of vanilla or pistachio ice cream between two cookies. Wrap in plastic wrap or waxed paper and store in the freezer for up to 1 month.
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CHOCOLATE DROP COOKIES RECIPE: HOW TO MAKE IT
These soft, cake-like cookies topped with a creamy cocoa frosting have a pleasant walnut flavor. The recipe makes a lot, so there are plenty of these chocolaty treats to share.—Beth More, Las Vegas, Nevada
From tasteofhome.com
Reviews 4.3
Total Time 55 minutes
Category Desserts
Calories 85 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 55 minutes
Category Desserts
Calories 85 calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.
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THE ULTIMATE CHOCOLATE CHIP COOKIE RECIPE: HOW TO MAKE IT
Everyone has a favorite type of chocolate chip cookie—a little crispy, a little chewy—but they all have to begin with a basic chocolate chip cookie recipe. This is the best place to start! —Megumi Garcia, Milwaukee, Wisconsin
From tasteofhome.com
Reviews 4.3
Total Time 25 minutes
Category Desserts
Calories 136 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 25 minutes
Category Desserts
Calories 136 calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.
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Jan 05, 2011 · Vegan Dark Chocolate Coconut Tart Recipe. After you take one bite of this deeply decadent “clean eating” dessert, you might not believe that it’s raw, vegan, gluten-free and paleo… but low and behold, you don’t need excessive sugar or other processed ingredients to make something magical. This show-stopping dark chocolate tart offers an incredibly rich chocolate …
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