Time 1h Yield 12 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper or a silicone liner. Whisk together the flour, cinnamon, ginger, cloves, baking soda, and salt in a bowl until thoroughly combined. In a large bowl, mash vegetable shortening and sugar together until smooth and creamy; mix in the egg and molasses. Stir the flour mixture into the molasses mixture to make a smooth dough, and mix in the chocolate chips. Drop by scant tablespoon or small dough scoop about 2 inches apart onto the prepared baking sheets. Bake in the preheated oven until slightly golden brown, 10 to 12 minutes. Allow to cool on sheets 1 to 2 minutes before removing to finish cooling on wire racks.
Time 32m Number Of Ingredients 11 Steps:
Preheat oven to 375° degrees. Combine flour, baking soda, salt, cayenne pepper, and cinnamon. Set aside. In mixer, cream butter. Add granulated and brown sugar and mix well. Add vanilla extract and egg beating well. Add dry ingredients to mixer bowl and beat until well mixed. Add chocolate chips. Use medium sized cookie scoop and place dough balls approximately 2 inches apart on baking sheet. Bake for 9 to 11 minutes or until golden brown. Let sit for one minute then remove to wire rack to cool completely.
Time 55m Yield 3 dozen cookies Number Of Ingredients 11 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.
Yield 36 to 40 cookies Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and, with the mixer on low speed, slowly add to the butter mixture, mixing only until combined. Fold in the walnuts and chocolate chunks. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven, sprinkle with flaked sea salt, and allow to cool slightly on the pan, then transfer to a wire rack to cool completely.
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 30m Yield 7-8 dozen. Number Of Ingredients 8 Steps:
In a large bowl, cream shortening and sugars until fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to creamed mixture and mix well. Stir in chocolate chips. Drop by spoonfuls 3-in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes.
Time 1h15m Yield 60 Number Of Ingredients 11 Steps:
Heat oven to 375°F. In large bowl, beat butter, brown sugar, vanilla and egg with electric mixer on medium speed, or mix with spoon. On low speed, beat in remaining ingredients except chocolate chips and walnuts. Stir in chocolate chips and walnuts. On ungreased cookie sheet, drop dough by rounded teaspoonfuls about 1 inch apart. Bake 7 to 9 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.
Time 1h Yield 12 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper or a silicone liner. Whisk together the flour, cinnamon, ginger, cloves, baking soda, and salt in a bowl until thoroughly combined. In a large bowl, mash vegetable shortening and sugar together until smooth and creamy; mix in the egg and molasses. Stir the flour mixture into the molasses mixture to make a smooth dough, and mix in the chocolate chips. Drop by scant tablespoon or small dough scoop about 2 inches apart onto the prepared baking sheets. Bake in the preheated oven until slightly golden brown, 10 to 12 minutes. Allow to cool on sheets 1 to 2 minutes before removing to finish cooling on wire racks.
Time 31m Yield 60 cookies Number Of Ingredients 13 Steps:
Preheat oven to 375°. Mix together first 6 ingredients and set aside. Cream shortening, sugars and vanilla until well mixed. Add eggs, one at a time, beating well after each addition. Add flour mixture slowly and beat well. Stir in chocolate chips and walnuts by hand. Drop dough by tablespoonful onto ungreased cookie sheet. Bake for 9 to 11 minutes or just until cookies brown. Cool cookies on baking sheet for two minutes, then remove to a wire rack to cool completely.
Time 1h50m Yield 36 Number Of Ingredients 12 Steps:
Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside. In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes. Shape dough into 36 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie. Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.
More about “southern spiced chocolate chip cookies recipes”
Time 55m Yield Makes 12 Number Of Ingredients 15 Steps:
Cookies: Preheat oven to 375°F. Whisk together flour, cocoa, salt, ground ginger, cinnamon, and cloves. In a large bowl, beat butter with brown sugar, fresh ginger, and baking soda until creamy. Add egg; beat to combine. Reduce speed to low; beat in flour mixture. Scoop a scant 1/4 cup of dough (1.75 ounces); roll into a ball. Dust a cookie stamp with flour, tapping out excess. Place dough in center of stamp, then press evenly to cover shape of design. Place, dough-side down, on a parchment-lined baking sheet and press until dough is about 1/4 inch thick. Carefully remove (if it sticks, just gather up dough and start over). Repeat with remaining dough, arranging cookies 2 inches apart. Refrigerate 20 minutes; use a 2 3/4-inch round cutter to trim excess. Bake until firm to the touch, 11 to 13 minutes. Glaze: Meanwhile, whisk together confectioners’ sugar, Cointreau, butter, and salt; glaze should have the consistency of honey. (If too thick, whisk in more Cointreau.) Let cookies cool on sheets on a wire rack 8 minutes, then brush with glaze. Let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
