Time 25m Yield 36 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Mix in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa powder and baking soda; stir into the butter mixture until well blended. Mix in the semisweet chocolate chips, milk chocolate chips, white chocolate chips, and crushed candies so they are evenly distributed. Drop by heaping teaspoonfuls onto ungreased baking sheets. Bake for 6 to 8 minutes in the preheated oven, or until tops are no longer shiny.
Time 30m Yield 3-1/2 dozen. Number Of Ingredients 11 Steps:
In a large bowl, beat the oil, butter and sugars until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking powder; gradually add to oil mixture and mix well. Stir in chips. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks.
Time 30m Yield 42 cookies, 42 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. In a medium bowl combine flour, cocoa and baking powder. Set aside. In a large bowl, beat the oil, butter and sugars until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to oil and sugar mixture and mix well. Stir in chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks.
Time 5h8m Yield 30 cookies Number Of Ingredients 12 Steps:
In a medium bowl mix together flour, cocoa powder, baking soda and salt until well combined. In another large bowl using an electric mixer, beat the butter, margarine, white sugar, brown sugar and vanilla until fluffy (about 3 minutes). Add in the egg and egg yolk; beat for about 5-6 minutes (no sugar granules should remain in the batter!). Add in the flour mixture and mix JUST until completely combined with the electric mixer (batter will be thick). Cover and chill the batter for about 5 hours (or overnight). Set oven to 350°F. Lightly grease a large baking pan. Drop about 2 heaping tablespoons cookie dough onto a baking sheet (if using a 15 x 10-inch baking sheet you should get 8 cookies on the sheet, two across and four rows). Bake for about 8 minutes or until the cookies are just set and begin to crack on top. Cool the cookies in the baking pan then transfer to a rack (the cookies will firm up while sitting).
Time 25m Yield 36 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Mix in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa powder and baking soda; stir into the butter mixture until well blended. Mix in the semisweet chocolate chips, milk chocolate chips, white chocolate chips, and crushed candies so they are evenly distributed. Drop by heaping teaspoonfuls onto ungreased baking sheets. Bake for 6 to 8 minutes in the preheated oven, or until tops are no longer shiny.
Time 3h35m Yield 16 Number Of Ingredients 13 Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with baking spray with flour. In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in 2 cups chocolate chips. Spoon into pan. Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours. Place 1 cup chocolate chips in small heatproof bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle glaze over cake. Sprinkle with 1 1/2 cups chocolate chips. Drizzle caramel topping over cake. Sprinkle with toffee bits and chopped candy. Store loosely covered at room temperature.
