CHOCOLATE COOKIE RECIPE WOW RECIPES
CHOCOLATE WOWS RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
Cookies from 3 kinds of chocolate and pecans and a dollar store cookbook to boot!! These are good to say the least....
Total Time 33 minutes
Prep Time 20 minutes
Cook Time 13 minutes
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Preheat over to 325°.
- Line 2 cookie sheets with parchment paper.
- In small bowl combine flour, cocoa, baking powder and salt.
- In heavy saucepan melt chocolate and butter over low heat stirring until smooth.
- Remove from heat and cool.
- In large bowl beat at medium speed, eggs and sugar until light and lemony colored, about 2 minutes.
- Reduce to low speed and add cooled chocolate mixture, flour mixture and vanilla.
- Beat just until blended.
- Increase speed to medium and beat 2 minutes.
- With wooden spoon, stir in pecans and chips.
- Drop by rounded teaspoonfuls 2-inches apart on cookie sheets.
- With back of spoon, spread batter into 2 inch rounds.
- Bake until tops are shiny and cracked, about 13 minutes.
- If doing 2 sheets at once, rotate between racks at about 6 minutes.
- Cool 10 minutes on sheet then transfer to rack to cool totally.
Nutrition Facts : Calories 103, FatContent 8.4, SaturatedFatContent 3.4, CholesterolContent 12.8, SodiumContent 40.9, CarbohydrateContent 8.1, FiberContent 1.4, SugarContent 5.3, ProteinContent 1.5
ROASTED ALMOND & CHOCOLATE CHUNK COOKIES RECIPE - PUREWOW
Chocolate chip cookies don’t need improvement, but we can’t resist riffing on the classic treat. Enter Aran Goyoaga’s roasted almond and chocolate chunk cookies, which are gluten free and dairy optional, but totally don’t taste like it. “I love the crispy, chewy and...
Provided by Aran Goyoaga
Total Time 26 minutes
Prep Time 15 minutes
Cook Time 11 minutes
Yield Makes 12 cookies
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350?F. Line two baking sheets with parchment paper. 2. In the bowl of a stand mixer fitted with a paddle attachment, combine the almond butter, butter, granulated sugar and brown sugar. Beat on medium speed until creamy and light, about 3 minutes. Add the vanilla extract, egg and milk, then beat until combined. 3. In a small bowl, stir together both flours, the salt and baking soda. Add to the mixer and beat until it nearly comes together. Add about three quarters of the chopped almonds and chocolate and continue beating until combined. The dough will be sticky and spread a bit. (See headnote about chilling the dough.) 4. Scoop 3 tablespoons of dough (you can use a large ice cream scooper) onto the prepared baking sheets?approximately 6 cookies per sheet. Dot the tops of the cookies with some of the remaining chopped almonds and chocolate chunks. Sprinkle a small pinch of sea salt on top, if using. Bake the cookies until the edges are golden brown but the center still appears soft, 9 to 11 minutes. The tops will puff up slightly. Cool the cookies on the baking sheet until you can lift them without falling apart, at least 10 minutes. Store the cookies in an airtight container for up to 5 days.
Nutrition Facts : Calories 262 calories, CarbohydrateContent 27 grams carbohydrate, FatContent 16 grams fat, ProteinContent 6 grams protein, SugarContent 17 grams sugar
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Cuisine American, Comfort Food
From thepioneerwoman.com
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