Time 15m Yield 55 cookies, 55 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 375°. Cream butter, sugars and vanilla until fluffy. Add eggs and mix well. In another bowl, mix baking soda, salt, cocoa and flour well. Add the flour mixture into the butter mixture gradually and mix well. Stir in chocolate chips. Drop by tablespoons onto a cookie sheet and bake for 8-10 minutes. Remove from the oven and let the cookies remain on the cookie sheets for about 3 minutes and then transfer them to a wire rack to cool.
Time 1h Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Whisk together the flour, cocoa powder, and baking soda. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Drop by heaped teaspoonfuls onto ungreased baking sheets. Bake in the preheated oven until the edges are golden, 9 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Time 45m Yield 48 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Time 40m Yield about 8-1/2 dozen. Number Of Ingredients 11 Steps:
In a large bowl, cream the butter, oil and sugars until light and fluffy. Beat in eggs. Beat in pudding mix and water. Combine the flour, baking soda and salt; gradually add to the chocolate mixture and mix well (dough will be stiff). Stir in the chocolate chips., Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until set and edges are firm. Cool for 2 minutes before removing to wire racks.
Time 30m Yield 36 cookies Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly. For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack. For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled
Time 1h Yield 24 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Time 1h5m Yield 12 cookies Number Of Ingredients 10 Steps:
In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps. 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. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies). Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. 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. Bake for 12-15 minutes, or until the edges have started to barely brown. Cool completely before serving. Enjoy!
Time 22m Yield 4-5 dozen Number Of Ingredients 10 Steps:
Preheat oven to 350. Lightly grease two cookie sheets. Cream butter and sugars until well-blended and very light. Add eggs and vanilla; beat well. In a separate bowl, stir dry ingredients, then add (gradually) to butter mixture. Mix well. Add chocolate chips. Drop by rounded teaspoons to greased cookie sheet, about 2 inches apart. Bake 7-9 minutes for softer, chewy cookie; 9-11 minutes for a crunchier version. VARIATION: Try other flavors of chips like caramel, butterscotch, raspberry, white chocolate, mini-chips.
Time 15m Yield 5 dozen Number Of Ingredients 9 Steps:
Heat oven to 375°F. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy. Add eggs; beat well. Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well blended. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies. VARIATIONS:. CHOCOLATE CHOCOLATE CHIP COOKIES: Add 2 cups (12-oz. pkg.) HERSHEY’S SPECIAL DARK Chocolate Chips, Semi-Sweet Chocolate Chips, Mini Chips Semi-Sweet Chocolate OR 2 cups (11.5-oz. pkg.) HERSHEY’S Milk Chocolate Chips to basic chocolate batter. MINI KISSES CHOCOLATE COOKIES: Add 1-3/4 cups (10-oz. pkg.) HERSHEY’S MINI KISSES Milk Chocolates to basic chocolate batter. MINT CHOCOLATE CHIP COOKIES: Add 1-2/3 cups (10-oz. pkg.) HERSHEY’S Mint Chocolate Chips to basic chocolate batter. CHOCOLATE COOKIES WITH WHITE CHIPS: Add 2 cups (12-oz. pkg.) HERSHEY’S Premier White Chips to basic chocolate batter. CHOCOLATE COOKIES WITH PEANUT BUTTER CHIPS: Add 1-2/3 cups. ( 10-oz. pkg.) REESE’S Peanut Butter Chips to basic chocolate batter. CHOCOLATE COOKIES WITH TOFFEE: Add 1 to 1-1/4 cups HEATH BITS ‘O BRICKLE Toffee Bits or HEATH Milk Chocolate Toffee Bits to basic chocolate batter. Lightly grease or paper-line cookie sheets.
Time 25m Yield about 1-1/4 dozen. Number Of Ingredients 9 Steps:
In a large bowl, cream butter and sugar. Beat in egg and coconut extract. Combine the flour, baking soda and salt; add to the creamed mixture. Stir in chocolate chips and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 11-13 minutes or until golden brown. Remove to wire racks to cool.
Time 25m Yield 3 dozen. Number Of Ingredients 10 Steps:
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.
Time 25m Yield 40 Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Time 18m Yield 40 cookies, 20 serving(s) Number Of Ingredients 12 Steps:
Combine flour, cocoa powder, salt and baking soda in a bowl and set aside. Combine brown sugar, white sugar, softened butter, Crisco shortening and vanilla. Beat until creamy. (I use my stand mixer-it’s much easier). Add eggs and beat. Add dry ingredients and mix well. Stir in your chocolate chips and nuts (if using) at this point. Using small cookie scooper, scoop balls out onto parchment lined baking sheet. Put baking sheet in freezer for 30 minutes. At this point you can put all the balls in a freezer bag for later use. When you want to make some cookies, pre-heat oven or good toaster oven to 375°. Bake 8-10 minutes. I go 8 in my oven so they stay soft and gooey. Let cool 2 minutes on pan, then cool on rack.
Time 40m Yield 40 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350°. Cream butter, sugar, and salt. Add egg yolk and continue creaming until mixture is combined. Add vanilla essence and mix. Add the rest of the ingredients (except chocolate chips and walnuts) and mix thoroughly. Fold in chocolate chips and walnuts. Drop dough on greased baking paper and bake for about 20 minutes. Leave to cool.
