Time 26m Yield 50 Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Mix together 1 1/2 cups white sugar, shortening, and eggs with an electric mixer in a bowl until creamy. Sift together all-purpose flour, cocoa power, cream of tartar, baking soda, and salt in a separate bowl. Fold this mixture into the egg mixture until well blended. Mix together 1/4 cup white sugar and cinnamon in a shallow bowl or on a plate. Roll cookie dough into 1-inch balls; cover each in sugar and cinnamon mixture. Place on an ungreased baking sheet. Bake in the preheated oven until soft and golden on top, 6 to 8 minutes, making sure they do not burn. Let cool before transferring to a wire rack. The tops will crack as they cool.
Time 1h20m Yield 20 Number Of Ingredients 7 Steps:
Heat oven to 375°F. In small bowl, mix sugar and cinnamon. Remove 2 tablespoons of mixture to second small bowl; reserve. In large bowl, stir cookie mix, flour, softened butter and egg with spoon until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Flatten each ball to 2 1/2-inch circle. Press 1 chocolate into center of each cookie, making sure to form dough around chocolate to enclose; reshape into balls. Roll in remaining sugar-cinnamon mixture. Place 2 inches apart on ungreased large cookie sheets. Discard sugar-cinnamon mixture after rolling balls. Bake 8 to 10 minutes or until edges are set and light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Sprinkle reserved 2 tablespoons sugar-cinnamon mixture on tops of warm cookies. Cool completely, about 30 minutes. Store covered in airtight container.
Time 28m Yield 25-30 cookies Number Of Ingredients 11 Steps:
Preheat oven to 400ºF. Beat 1 1/2 cups of sugar and butter until fluffy. Add vanilla and eggs and mix well. Add flour, cream of tartar, baking soda, salt, and cocoa; mix well. In another bowl mix the 2 Tbs. sugar and cinnamon. Shape dough into 1 inch balls and roll in cinnamon mixture. Bake for 8-10 min or until set. Immediately remove from cookie sheet.
Time 1h45m Yield about 16 bars Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking pan with nonstick spray and line with parchment, leaving a 2-inch overhang on the long sides for lifting out the finished bars. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), cream the butter with 1 cup of the granulated sugar and all of the brown sugar until light and fluffy, 4 to 5 minutes. Scrape the bowl well with a rubber spatula, then add the eggs one at a time and mix on medium speed after each addition until well combined. Beat in the vanilla. Add the flour, baking powder and salt and pulse until they start to combine, then scrape the bowl well and mix on low speed until the dough is uniformly combined. Scoop the dough into the prepared pan and press into an even layer. Stir the remaining 1/4 cup granulated sugar with the cinnamon in a small bowl. Sprinkle the cinnamon sugar evenly over the bars. Bake until the edges are golden and the center is set, 25 to 30 minutes. Let cool completely in the pan, then run a small spatula around the edge. Use the parchment overhang to carefully lift the bars out of the pan. Cut into 16 equal bars.
More about “chocolate doodles recipes”
Time 18m Yield 84 cookies Number Of Ingredients 11 Steps:
In large bowl, cream butter and 1 1/2 cups of sugar. Add eggs and vanilla, beat until smooth. Combine dry ingredients (except 3/4 tsp cinnamon) Add dry to creamed, stir. Combine remaining sugar and cinnamon in small bowl. Roll cookie dough into 1-inch balls, roll in sugar mixture. Bake on lightly greased cookie sheets at 375° for 6-8 minutes. Cool on wire racks.
