#chocolate cookie recipe

[cosmicallytiki]

From my personal stash of recipes, my chocolate chocolate chip cookie. A pretty fitting recipe for Voxer and his secretive sweet tooth.

I tried to track the metric measurements as best I could while making them but the original is made/more accurate with imperial.

Written recipe under the read more:

1 1/2c (340g) Butter

1c (208g) Packed Brown Sugar

1/2c (100g) Granulated Sugar

3 eggs

About 6oz (170g) Instant Chocolate Pudding Mix, slightly under or over will work just fine.

*Cook & Serve kind can be used, the texture/firmness will be slightly off

3 1/3c (400g) All Purpose Flour

1 1/2 tsp Vanilla

1 1/2 tsp Baking Soda

Pinch of Salt

Chocolate Chips & Nuts

Cream butter, sugar, vanilla, & eggs until light and fluffy. Next add in the pudding mix dry, do not make the pudding and then add it in. Mix until it’s fully combined/the whole batter is a chocolate color and there is no more powder left. In a separate bowl add in you flour, salt, & baking soda together. Stir or sift together before gradually adding it into your butter mix. Fold in chocolate chips & nuts. Drop spoonfuls of dough onto a greased or lined baking sheet.

Bake at 375° F/190° C for 8-10 minutes.

These cookies do not spread out much, do not flatten them as they will have softer centers if the dough is in a ball or is domed from a cookie scoop.

Can store at room temp or in fridge in an air tight container for up to 7-10 days. Extras store exceptionally well long term in the freezer. They are delicious to eat from frozen/slightly frozen if you can’t wait.

[brunchbinch]

Peanut butter-stuffed chocolate cookies

[thesweetestjourney]

Chocolate Candy Surprise Cookies Recipe 

Ingredients:

1/2 Cup + 2 Tablespoons Butter, Softened (140g)

1 1/2 Cups Sugar (288g)

2 Eggs

2 Teaspoons Vanilla Extract (10ml)

2 Cups All Purpose Flour (240g)

1 Cup Unsweetened Cocoa Powder (80g)

2 Teaspoons Baking Powder (10g)

1/2 Teaspoon Salt (3g)

Chocolate Candy (I used caramel filled chocolate candy)

Powdered Sugar

Directions:

In a mixing bowl, beat butter and sugar. Add eggs and vanilla, mixing until smooth. In another bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add flour mixture to butter mixture, beating just until blended. Cover bowl with plastic wrap and chill in the refrigerator 2 to 4 hours or until dough is easier to handle.

Scoop 1 tablespoon of dough and form into a ball. Place on a parchment lined baking sheet and gently flatten into a disk. Place 1 chocolate candy into the center of each disk and wrap the dough around the candy to form a ball.

Bake in a preheated oven at 350F for 10 minutes. Cool cookies 8 minutes. Dust cookies with powdered sugar. Can be served warm.

| Makes About 2 1/2 Dozen Cookies 

[m1stermorden]

Vegan Chocolate Fudge Cookies Recipe The ingredients for these vegan chocolate cookies are whole wheat flour, coconut oil, and banana. These quick and simple cookies are soft and fudgy. 1/8 teaspoon salt, 1/4 teaspoon baking soda, 5 tablespoons coconut oil, 7 tablespoons unsweetened cocoa powder, 2/3 cup white sugar, 1/3 cup mashed banana, 1/3 cup brown sugar, 1 cup whole wheat flour

[shaniamathews]

Vegan Chocolate Fudge Cookies The ingredients for these vegan chocolate cookies are whole wheat flour, coconut oil, and banana. These quick and simple cookies are soft and fudgy.

[ravbbeautyconcepts]

Chocolate Cherry Drops

My mother gave me this recipe for chewy, delectable chocolate cookies years ago. I hope you like it.

[fullcravings]

Double Chocolate Chip Cookies

[zztanti]

🍪 ซอฟคุกกี้ลาวา (soft chewy chocolate cookies)

[daily-deliciousness]

Carmelita cookies

[suchananewsblog]

F.R.I.E.N.D.S Actor Courteney Cox Shares Recipe Of "The Best Cookie" She's Ever Had

When it comes to treats that can never get boring, chocolate chip cookies definitely top the list. It is an absolute delight to dip these cookies in a glass of cold or warm milk before munching them. Cookies are perfect for breakfast while they don’t disappoint us in the evening either. Basically, cookies can be enjoyed any time of the day. Baking is not everyone’s cup of tea and that is why most…

[cookrunwrite]

M&M Topped Chocolate Cookie Recipe

M&M Topped Chocolate Cookie Recipe My daughter and I always enjoy making these M&M topped chocolate cookies. I put her in charge of placing the candies on top of the cookies, and she takes her job very seriously. These cookies lasted a total of 2 days in the house. They taste amazing right out of the oven, all toasty warm and soft. But, they also taste rich and sweet after they cool. Two days,…

[bryonyashaw]

𝗦𝘂𝗽𝗲𝗿 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗖𝗵𝗲𝘄𝘆 𝗖𝗼𝗼𝗸𝗶𝗲 𝗥𝗲𝗰𝗶𝗽𝗲!

As always you can replace certain ingredients to suit dietry requirements and as always, my baking is a 'wing it' style!

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

• ½ cup granulated sugar (100 g)

• 1 cup brown sugar (220 g), packed

• 1/2 teaspoon salt

• ½ cup melted unsalted butter (115 g)

• 1 egg

• 1 egg yolk

• 1 teaspoon Vanilla Extract

• 2 cups all-purpose flour (250 g)

• ½ teaspoon baking soda

• 4 oz milk or semi-sweet chocolate chunks(110 g)

• 4 oz dark chocolate chunk(110 g), or your preference

I used the Google conversion from cups to grams.

𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻

1) In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.

2)Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.

3) Sift in the flour and baking soda, then fold the mixture with a spatula. Be careful not to overmix - if you mix (or roll out) cookie dough too much, you'll add excess air to the dough, causing it to rise and then fall flat in the oven. Overmixing the dough can also lead to excess gluten development, resulting in dense cookies (which is what happened with these cookies but they still taste good!)

4) Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper colour, chill the dough overnight. The longer the dough rests, the more complex its flavour will be.

5) Preheat oven to 350°F (180°C).

6) Line a baking sheet with parchment paper.

7) Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.

8) Bake for 12-15 minutes, or until the edges have started to barely brown.

9) Cool before serving but to be fair warm cookies are legit 🤌

What's your fave cookie flavour?

[lustingfood]

Cookie Dough Cake (x)

[sweetoothgirl]

Chocolate Cherry Cookies

[eat-love-eat]

Chocolate Chip Cookie Cups

[fattributes]

Cookies and Cream Brownies