CRUNCH CHOCOLATE CHIP COOKIES RECIPES
MOM'S CHOCOLATE CHIP COOKIES RECIPE | ALLRECIPES
Chocolate chip cookie made with instant vanilla pudding.
Provided by Allrecipes Member
Categories Drop Cookies
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.
- Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.
Nutrition Facts : Calories 233.2 calories, CarbohydrateContent 30.5 g, CholesterolContent 35.8 mg, FatContent 12.4 g, FiberContent 1.1 g, ProteinContent 2.4 g, SaturatedFatContent 7.5 g, SodiumContent 175.3 mg, SugarContent 19.5 g
PUMPKIN CHOCOLATE CHIP COOKIES III RECIPE | ALLRECIPES
If you like pumpkin pie and chocolate, you'll love these cookies. I think they taste best when they are cold from the refrigerator.
Provided by Allrecipes Member
Categories Squash Recipes
Yield 2 dozen
Number Of Ingredients 13
Steps:
- Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
- Add vanilla, chocolate chips and nuts.
- Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.
Nutrition Facts : Calories 202.4 calories, CarbohydrateContent 26.6 g, CholesterolContent 7.8 mg, FatContent 10.7 g, FiberContent 1.7 g, ProteinContent 2.4 g, SaturatedFatContent 3.3 g, SodiumContent 170.9 mg, SugarContent 16.5 g
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With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential — especially when they are served hot from the oven. Just like David Leite’s impeccable chocolate chip cookies, they bake up even better after the dough has had time to rest in the fridge. The extralong chill gives the dough a chance to hydrate fully and firm up, which yields more uniformly baked cookies, with the perfect amount of crunch around the edges and chew in the center. Thin chocolate discs or wafers, which are widely available, are used here. They melt into lovely chocolate layers as the cookies bake. But if you can’t find them, chocolate chips make a fine substitute; there's no need to adjust the baking time.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 442 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 442 per serving
- Heat oven to 350 degrees. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3 1/2 ounces each, and transfer five balls to the baking sheet. (They will spread significantly.) Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.
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