Chocolate cookie recipes
Our top 3 of 20 Chocolate cookie recipes
- Double Chocolate Cookies
- White Chocolate and Cranberry Cookies
- Smartie Cookies
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- View all 20 variations
Double Chocolate Cookies
by LoveSauces.co.ukViewed 1951 times
- 1. Preheat oven to 350° F (180° C). Melt the chocolate in a pan set over a double boiler or in microwave. Cream butter until fluffy.
- 2. Mix in sugar, ketchup, egg, vanilla and cinnamon. Blend in the melted chocolate.
- 3. Mix the salt with the flour and cocoa. Stir into butter mixture. Add chocolate chips and mix just until evenly combined.
- 4. Drop spoonfuls of dough onto a greased or parchment paper lined cookie sheet.
- 5. Bake for 8 to 12 minutes or until a cocktail stick inserted into the middle of one cookie comes out clean.
- 6 oz Bittersweet chocolate
- 6 tbsp. Softened butter
- 0.5 cup Lightly packed brown sugar
- 0.25 cup Heinz Tomato Ketchup
- 1 Egg
- 1 tsp. Vanilla
- 0.5 tsp. Ground cinnamon
- 150 ml All-purpose flour
- 0.25 cup Cocoa powder. sifted
- 1 pinch Salt
- 1 cup Chocolate chips
White Chocolate and Cranberry Cookies
by Love bakingViewed 1485 times
- Preheat the oven to 180C/gas 4.
- Melt the butter, and put into a cold mug or small bowl to allow to cool down.
- Sift the flour and the bicarbonate of soda into a mixing bowl.
- Add the ground almonds, oats, dried fruit, soft brown sugar, caster sugar and the chocolate and mix well.
- Stir the egg yolk into the melted butter, then pour into the dry ingredients and stir together. Don't worry if it seems dry - it will come together when you form into balls.
- With your hands, form into walnut-sized balls and arrange slightly apart from each other on 2 baking trays, either brushed with a little of the melted butter from the cup, or lined with baking parchment.
- Gently flatten the biscuits slightly and place in the preheated oven for 10 minutes or until golden.
- Allow to cool on the trays for a couple of minutes before transferring them to a wire rack to cook completely (but you may want to have one or two while still slightly warm if you can't wait!).
I have also used raisins and they work well (both on their own, and 50/50 with cranberries). I have not yet tried sultanas, dried cherries or dried blueberries but am sure they would be great too.
- 150 g Unsalted butter
- 150 g Plain flour
- ½ tsp Bicarbonate of soda
- 50 g Ground almonds
- 50 g Porridge oats
- 60 g Dried cranberries (I like to use apple juice infused cranberries)
- 70 g Light brown sugar (normal or muscovado)
- 30 g Caster sugar (normal or golden)
- 100 g White chocolate (chips, drops or a bar cut into chunks)
- 1 Egg yolk
by lorri3Viewed 1320 times
- Place the sugar and butter into a mixing bowl and cream together.
- Add syrup, milk, smarties and flour to the sugar and butter mixture and mix together.
- The cookie mixture should be a very thick batter just like a cake mix.
- Now place table spoons of the cookie mixture onto a greased and floured baking tray (I use baking/silicone paper to ensure nothing sticks!)
- Next poke a few smarties into each cookie just before placing in the oven to ensure you have smarties showing on the top when cooked.
- Make sure there is enough space between each cookie for the mix to spread in the oven.
- Put the cookies into a hot oven at 180C for 8-10 minutes or until slightly golden in colour.
- Cool on the tray for a few minutes before lifting them off onto a cooling rack.
- Enjoy :o)
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- 6oz Self Raising Flour
- 3oz Light brown sugar
- 4oz Margarine
- 4oz Smarties
- 2 tbsp Golden syrup
- 2tbsp Milk
- Extra Smarties for decorating before cooking
Granola Cherry and Chocolate Cookies
by rosie.vandenboschViewed 45 times
- 1 Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Line a large baking sheet (or 2 smaller ones) with baking paper.
- 2 In a large bowl, mix together the flour, baking powder, sugar, cherries and Jordans Super Nutty Granola, breaking up any large clusters with your fingertips.
- 3 Melt the butter and syrup together in a saucepan over a low heat, taking care that the mixture doesn’t get too hot. Pour into the dry cookie ingredients and mix well.
- 4 Shape the mixture into 9 balls (or 12 smaller ones) and arrange on the prepared baking sheet, spaced apart to allow for spreading. Bake for 10-12 minutes until light golden brown. Cool for 10 minutes, then transfer to a wire rack to cool completely.
- 5 Melt the chocolate in a heatproof bowl, positioned over a saucepan of simmering water. Use a teaspoon to drizzle the chocolate over the cookies. Serve when the chocolate has set.
- Cook’s tips:
- • Use plain or milk chocolate instead of white for drizzling over the chocolate cookies.
- • Try using sultanas, dried blueberries or cranberries instead of cherries, for a change.
- • Store the chocolate cherry cookies in an airtight tin for up to 1 week.
- 50g Jordans Super Nutty Granola
- 100g Plain Flour
- 2 Level Teaspoons Baking Powder
- 75g Light Muscavado Sugar
- 75g Dried Cherries
- 75g Butter
- 3 Tablespoons Golden Syrup
- 75g White Chocolate, broken in to pieces