chocolate cookies Posts

Recipe: Chocolate Meringue Cookies

Recipe: Chocolate Meringue Cookies

 


3 egg whites
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
2/3 cup white sugar
1 tablespoon unsweetened cocoa powder
1/3 cup semisweet chocolate chips

1 Preheat oven to 300 degrees F (150 degrees C).

2 Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks.

Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.

3 Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.

About the Author – unknown

By: anutte
Published:

Buy Glow Gluten Free Double Chocolate Cookies

Buy Glow Gluten Free Double Chocolate Cookies

Glow Gluten Free Double Chocolate Cookies

Glow Gluten Free Double Chocolate Cookies

Glow Gluten Free So scrumptious you can’t just each one. Chocolate cookie with chocolate chips.

 

Ingredients: Garbanzo and fava bean flour,brown sugar,organic palm oil,semi sweet chocolate(sugar,chocolate liquor,cocoabutter,dextrose,soy lecithin,vanilla),sugar,eggs,cocoa,organic coconut flour,coffee,baking soda,natural flavor,salt xanthan gum,pure va

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Recipe: Chocolate Sugar Cookies

Recipe: Chocolate Sugar Cookies


3 squares Baker’s Unsweetened Chocolate
1 cup (2 sticks) margarine or butter
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Additional sugar

Microwave chocolate and margarine in large microwavable bowl on HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted.

Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in egg and vanilla until completely mixed. Mix in flour, soda and salt. Refrigerate 30 minutes.

Heat oven to 375 F. Shape dough into 1-inch balls. Roll in additional sugar. Place on ungreased cookie sheets.

Bake for 8 to 10 minutes or until set. Remove from cookie sheet to cool on wire racks.

Makes about 3 1/2 dozen cookies.

About the Author – unknownBy: kal
Published:

Recipe: Big Chocolate Cookies

Recipe: Big Chocolate Cookies


6 T butter (no substitutes)
6 squares (1 ounce each) semisweet chocolate
2 squares (1 ounce each) unsweetened chocolate
2 eggs
3/4 cup sugar
2 t instant coffee granules
1 T boiling water
2 t vanilla extract
1/4 cup all-purpose flour*
1/2 t salt
1/4 t baking powder
1 cup (6 ounces) semisweet chocolate chips
1 cup coarsely chopped walnuts
1 cup coarsely chopped pecans

In a microwave or double boiler, melt butter and the chocolate squares; cool. In a mixing bowl, beat eggs until foamy; gradually add sugar. Dissolve coffee granules in water. Add coffee and vanilla to egg mixture. Combine flour, salt and baking powder; gradually add to the egg mixture. Stir in chocolate chips and nuts. Drop by 1/3 cupfuls 4 in. apart onto ungreased baking sheets. Bake at 350 for 15-17 min or until firm. Cool for 4 min before removing to wire racks. Yield: 3 dozen.
*Editor’s Note: 1/4 cup flour is the correct amount.

About the Author – unknown

By: schatz
Published:

Recipe: Becky’s Ribbon Cookies

Recipe: Becky’s Ribbon Cookies

2 cups butter or margarine
2 cups sugar
2 eggs, beaten
1 teaspoon vanilla
4 1/2 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup candied cherries, chopped
2 squares unsweetened chocolate
1/3 cup poppy seeds
1/3 cup pecans
food coloring, green or red

Preheat oven to 375 degrees.

In a mixing bowl, cream butter or margarine and sugar. Add eggs and vanilla. Mix in flour, baking powder and salt. Mix well. Divide dough into 3 parts.

To one part add the cherries and mix well.

To the second part add the chocolate and pecans.

To the third part add the poppy seeds.

Add green or red food coloring to one or both of the white dough parts. Take one part and pat into a long flat rectangle, about 12 to 18 inches long and about 2 to 3 inches wide. Pat another part across the top of the first and the third part on top of that. Roll all in waxed paper and refrigerate overnight.

Cut in 1/8 inch slices and bake for 10 to 12 minutes.

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By: unknown
Published:

Recipe: Cocoa Cookie Hearts

Recipe: Cocoa Cookie Hearts


½ cup (1 stick) butter or margarine, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1/2 cup HERSHEY’S Cocoa
1 t baking powder
½ t baking soda
½ t salt

In large mixer bowl, beat butter, sugar and eggs until light and fluffy. Stir together flour, cocoa, baking powder, baking soda and salt; gradually add to butter mixture, beating until blended. Cover; refrigerate dough until firm enough to handle. Heat oven to 350 F. On lightly floured surface, roll dough to 1/8-inch thickness; cut with heart-shaped cookie cutter. Place on ungreased cookie sheet. Bake 5 to 7 min, or until no print remains when cookies are touched lightly in center. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Prepare Valentine Frosting; spread onto cookies. Decorate as desired. About 4 dozen cookies

Valentine Frosting

1½ cups powdered sugar
2 T butter, margarine or shortening
2 T milk
½ t vanilla extract

In small bowl, beat powdered sugar butter milk and vanilla until smooth and of spreading consistency. Add additional milk, 1 tsp at a time, if needed. Pink Valentine Frosting: Stir in 2 to 3 drops red food color, tinting as desired. Chocolate Valentine Frosting: Stir 3 T HERSHEY’S Cocoa into powdered sugar. Proceed as directed above, increasing milk to 3 T.

About the Author – unknown

By: schatz
Published: