CHOCOLATE CHOCOLATE CHIP COOKIES I RECIPE | ALLRECIPES
These cookies are great...you get a double dose of chocolate! My kids love them.
Provided by KATHY
Categories Drop Cookies
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 124.7 calories, CarbohydrateContent 15.5 g, CholesterolContent 17.9 mg, FatContent 7.1 g, FiberContent 1 g, ProteinContent 1.5 g, SaturatedFatContent 3.9 g, SodiumContent 63.1 mg, SugarContent 10.2 g
COCONUT MACAROON BLOSSOMS RECIPE | KITCHN
Amp up your blossom game this holiday with impossibly easy coconut macaroons.
Provided by Jessie Sheehan
Categories Dessert Snack Cookie Christmas cookie Baked good
Total Time 2220S
Prep Time 900S
Cook Time 1320S
Number Of Ingredients 5
Steps:
- Place 2 large egg whites in a small bowl and let sit until room temperature. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 350ºF. Line 2 baking sheets with parchment paper.
- Place 4 1/2 cups sweetened shredded coconut, 1/2 cup sweetened cream of coconut, and 1/2 teaspoon kosher salt in a large bowl and stir with a flexible spatula until combined.
- Whisk the egg whites until when you lift the whisk, the whites form a little pile on the surface before disappearing. Add the egg whites to the coconut mixture and gently fold to combine.
- Scoop 1 1/2 tablespoon portions of the batter onto the baking sheets, spacing them evenly apart, 10 per sheet. Refrigerate for 15 minutes.
- Lightly press a wrapped Hershey’s Kiss into the top of each macaroon to make an indentation and then remove it. Bake the macaroons for 11 minutes. Rotate the baking sheets between racks and from front to back. Bake until lightly browned, about 11 minutes more. Meanwhile, unwrap 20 Hershey’s Kisses.
- Remove the baking sheets from the oven. Immediately press a kiss gently into the indentation of each macaroon. Return the baking sheets to the oven and bake for 2 minutes. Place the baking sheets on wire racks. Use your fingers to carefully push the sides of each macaroon up toward the kiss. Eat while warm or let cool completely on the baking sheets before serving.
Nutrition Facts : SaturatedFatContent 14.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 28.3 g, SugarContent 26.4 g, ServingSize Serves 10, ProteinContent 3.1 g, FatContent 16.2 g, Calories 262 cal, SodiumContent 148.2 mg, FiberContent 1.9 g, CholesterolContent 0 mg
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