FOODNETWORK COOKIES RECIPES

Name: Chocolate Fudge Chip Cookies
Cook time: 15 min
Total time: 55 min
Yield: 3 dozen cookies
Ingredients: 2 sticks (1 cup) unsalted butter, at room temperature; 1 cup granulated sugaru00A0; 1 cup light brown sugaru00A0; 2 large eggsu00A0; 2 cups all-purpose flouru00A0; 1 cup cocoa powder, such as Hershey's Special Dark; 1 teaspoon baking sodau00A0; 1 teaspoon saltu00A0; 1 1/2 cups chopped pecansu00A0; 6 ounces milk chocolate chipsu00A0; 6 ounces white chocolate chipsu00A0

CHOCOLATE FUDGE CHIP COOKIES RECIPE | TRISHA YEARWOOD ...

Chocolate Fudge Chip Cookies Recipe | Trisha Yearwood ... image

Provided by Trisha Yearwood

Categories dessert

Total Time 55 minutes

Cook Time 15 minutes

Yield 3 dozen cookies

Number Of Ingredients 11

Ingredients

2 sticks (1 cup) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 cups all-purpose flour
1 cup cocoa powder, such as Hershey's Special Dark
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups chopped pecans
6 ounces milk chocolate chips
6 ounces white chocolate chips

Steps:

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar and brown sugar until fully combined. Add the eggs and mix to combine. Add the flour, cocoa powder, baking soda and salt and mix. Add the pecans and both chocolate chips; mix until just combined.
Drop heaping tablespoons of dough onto the baking sheets. Bake, rotating the sheets once halfway through, until the cookies are set, about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough.

THIN AND CHEWY CHOCOLATE CHIP COOKIE RECIPE | ALTON BROWN ...

Thin and Chewy Chocolate Chip Cookie Recipe | Alton Brown ... image

Alton Brown's classic thin cookie is perfectly crispy around the edges with a chewy center. Get the recipe at FoodNetwork.com.

Provided by Alton Brown

Categories dessert

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 2 1/2 dozen cookies

Number Of Ingredients 14

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Steps:

Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.

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