Question by LOL: COoKIES????
im trying 2 bake chocolate cookies… but i need a few recipes..<> if u have any sites or recipes.. plz answer this question.. THANKS!

Best answer:

Answer by Lindsey J
Go to www.allrecipes or

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  1. Shauntavia S says:

    I love this website. most ofthe recipes are right on.
    Add the chips last. cook no higher than 365. If you smell it it usally done and on the way to burn. spacing is key anduse the top rack

  2. mom of 3 says:

    Double Chocolate Chip Walnut Cookies
    >>>Pre-heat oven to 350
    1. Mix these ingredients together in a bowl. Set aside.
    * 2c. flour
    * 1tsp. salt
    * 1 tsp. baking soda
    * 1/2c. Hershey’s baking cocoa
    2. Cream these ingredients together in a larger bowl.
    * 3/4c. white sugar
    * 3/4c. brown sugar
    * 1c. butter
    3. Add *1tsp. vanilla and *2 eggs
    4. Mix well
    5. Add the flour mixture to the egg mixture. Use electric mixer to mix it about 2 min.
    6. Stir in one *12 oz. pkg. choc. chips and *walnuts (small package of chopped walnuts)
    7. Grease cookie sheets and drop spoonfuls of dough onto them.
    8. Bake at 350, for 8-10 min. depending on your oven you may have to modify the time.

  3. angie says:



  4. Michele says:

    Here’s 3 chocolate cookie recipes for you. I think the first one looks best. It won a contest on Emeril’s show on Food Network:

    Double Chocolate Buzz Buzz Cookies Recipe courtesy Maggie Schooner
    Show: Emeril Live
    Episode: Emeril’s Chocolate Challenge

    8 ounces semisweet chocolate chunks, divided
    1/4 cup unsalted butter
    1/2 cup all-purpose flour
    1/4 teaspoon baking soda
    1/4 cup unsweetened cocoa powder (recommended: Valhrona or Hershey’s)
    1 teaspoon instant espresso powder
    1 pinch salt
    1/2 cup dark brown sugar
    1/4 cup granulated sugar
    1 large egg
    1 teaspoon vanilla extract

    Preheat oven to 325 degrees F. Line an 11 by 16-inch baking sheet with parchment paper or use a silicone baking mat.
    Melt 4 ounces of the chocolate chunks with the butter. Set aside the mixture to cool slightly.

    In a medium bowl, sift together the flour, baking soda and cocoa. Whisk in the espresso powder and salt.

    In the bowl of an electric mixer, combine the chocolate mixture, sugars, egg and vanilla at medium speed. Reduce the speed to low and add the flour in thirds. Turn off the mixer and fold in the remaining 4 ounces chocolate chunks.

    Using a spoon or an ice cream scoop, form the dough into 1-inch balls and place on the prepared baking sheet, spacing 2 inches apart. Bake for 10 to 12 minutes or until the cookies have spread into disks and the tops are crackled. They will still be soft. Set the baking sheet on a cooling rack and let the cookies cool for about 2 minutes. Remove with a spatula to a cooling rack to let cool completely.


    Triple Chocolate Cookies Copyright, 2005, Ellie Krieger, All rights reserved
    Show: Food Network Specials
    Episode: All-Star Holiday Cookies

    1/4 cup butter, softened
    1/2 cup dark brown sugar
    1/4 cup granulated sugar
    1/4 cup canola oil
    1 egg
    1 teaspoon vanilla extract
    1/2 cup all-purpose flour
    1/2 cup whole-wheat pastry flour
    1/4 cup unsweetened cocoa powder (not Dutch processed)
    1/4 teaspoon salt, optional
    1/3 cup coarsely chopped dark chocolate (2 ounces)
    1/3 cup coarsely chopped milk chocolate (2 ounces)
    2/3 cup chopped pecans, optional

    Preheat the oven to 350 degrees F.
    In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.

    In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a rack to cool.


    Triple Chocolate Cookies Recipe courtesy of Bobby Flay
    Show: Hot Off the Grill with Bobby Flay
    Episode: Cookies & Cupcakes

    2 ounces unsweetened chocolate
    6 ounces bittersweet chocolate
    1/4 plus cup plus 2 tablespoons all purpose flour
    1/4 teaspoon baking powder
    1/4 teaspoon salt
    3/4 stick unsalted butter
    3/4 cup sugar
    2 large eggs
    2 teaspoons vanilla extract
    2 teaspoons instant espresso powder (Medaglia D’Oro)
    1/2 cup semisweet chocolate chips
    1/2 cup best quality white chocolate chips
    1 1/2 cups toasted pecans, coarsely chopped

    Preheat the oven to 350 degrees F. Place the chocolate in a medium bowl and place over a pot of simmering water and melt completely. Sift together the flour, baking powder and salt and set aside. In a bowl of an electric mixer, beat butter and sugar. Add eggs, then vanilla and espresso, and beat on high speed for 2 minutes. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the chips and pecans.

    Using a small ice cream scoop, scoop the mixture onto a parchment-lined baking sheet, putting 8 cookies on each sheet. Bake for 10 to11 minutes. The surface will be dry but the inside will still be soft. It will take no longer than 10 to 11 minutes so set the timer. Cool on a baking sheet. Best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.

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