Easy Chocolate Cookies Without Cocoa Powder
Chocolate Cookies

Easy Chocolate Cookies Without Cocoa Powder

  • January 14, 2022

These have all the elements of the perfect cookie with a soft and moist center, melty morsels of chocolate, and crisp edges.Best of all, there’s no chilling or refrigeration required so you can satisfy that cookie craving when it strikes!Use plenty of chocolate chips – they add moisture and give the cookies good form.Nestle, Tollhouse, Ghirardelli, Guittard, Kirkland, Hershey’s,… most any brand will work.Bittersweet chocolate chips (70% cocoa) – produce a more ‘adult’ cookie – intensely chocolatey and less sweet.Start with some quick prep: preheat oven to 350 °F and Line 3 cookie sheets with parchment paper or Silpat mats.We usually bake 1/3 of the cookies at a time and refrigerate or freeze the rest to make a fresh batch another day.In a separate bowl, thoroughly whisk together flour, baking soda and salt then beat it in thirds into the batter.Scoop even balls of dough (3 Tbsp each) and arrange on prepared baking sheets.The cookies should be removed from the oven when they are just turning golden at the base and the dough still looks a little raw on top.Removing them at the right time is the secret to soft chocolate chip cookies.This is usually due to having the wrong balance of ingredients (not enough flour) causing them to spread out too much.If your cookies ended up too thick and did not flatten, the usual culprit is too much flour.This cookie dough is freezer friendly and we love freezing half for another day.Once they are frozen, you can transfer them to a large ziploc bag and freeze up to 3 months.2 cups semi-sweet chocolate chips (12 oz), divided reserving 1/4 cup for the top US Customary - Metric Instructions Preheat oven to 350˚ F. Line a baking sheet with parchment or Silpat liner.Beat 5 minutes on medium/high speed until creamy and light, scraping down the bowl as needed.Add the flour mixture to the creamed butter in thirds, mixing to incorporate with each addition.Nutrition Facts Soft Chocolate Chip Cookies Recipe Amount Per Serving Calories 248 Calories from Fat 117 % Daily Value* Fat 13g 20% Saturated Fat 8g 50% Cholesterol 32mg 11% Sodium 141mg 6% Potassium 112mg 3% Carbohydrates 30g 10% Fiber 1g 4% Sugar 17g 19% Protein 3g 6% Vitamin A 243IU 5% Calcium 22mg 2% Iron 2mg 11% * Percent Daily Values are based on a 2000 calorie diet.This resulted in a softer, chewier cookie that spread perfectly with or without chilling the dough.

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Peanut Butter-Chocolate No-Bake Cookies Recipe

Peanut Butter-Chocolate No-Bake Cookies Recipe

Peanut Butter-Chocolate No-Bake Cookies Recipe

All you need to do is fill a Kilner cliptop jar with the dry ingredients and include the recipe instructions below. .

No Bake Cookies {Perfect Every Time!}

No Bake Cookies {Perfect Every Time!}

No Bake Cookies {Perfect Every Time!}

This recipe has that classic chocolate peanut butter flavor combo and the perfect chewy, fudgy texture.I’ve been making no bake oatmeal cookies for as long as I can remember.They always filled the craving for something sweet and they were ready to eat in no time.This is almost the exact same recipe I had when I was younger but I did add in a little bit more cocoa and peanut butter here, because why not??Then in a 2.5 – 3 quart saucepan combine sugar, butter, cocoa powder and milk.Set saucepan over medium heat (I like to use the largest burner on the stove) and begin whisking.Remove the mixture from heat then immediately add in vanilla, peanut butter and oatmeal.Store the cookies at room temp in an airtight container.After 20 some odd years of making these I’ve learned a few things along the way.When I was a kid we actually called these “uncooked cookies” which is funny because they are still cooked. .

No Bake Chocolate Cookies Recipes

No Bake Chocolate Cookies Recipes

No Bake Chocolate Cookies Recipes

There are MANY low-fat versions that are tasty as well, but I wanted a place to post this so I could remember the nutritional info. .

Super Easy Chocolate Frosting Recipe

Super Easy Chocolate Frosting Recipe

Super Easy Chocolate Frosting Recipe

I make (and eat) chocolate cake with chocolate frosting at least five times a year (four kids, one husband) and to be honest, I’m not mad about it because I forget how gosh darn delicious this frosting is.This Chocolate Frosting recipe is essentially a chocolate buttercream because it’s made with lots of softened butter that is whipped together with powdered sugar, cocoa powder, vanilla and milk.Whip butter and cocoa together until smooth in large bowl.Slowly stream in milk until frosting reaches desired consistency.Scrape sides and whip again until light, fluffy and smooth, 1-2 minutes.If your frosting is too thick , slowly add in milk little by little to get the consistency you want.If your frosting is too thin , add a little extra powdered sugar little by little to get the consistency you want.Cocoa powder is notoriously lumpy and it definitely helps to sift, but not totally necessary.Also, powdered sugar has cornstarch mixed into it to help prevent lumping.I know when you see 5 cups of powdered sugar, your eyeballs jump out of their sockets a little bit, but trust me, it will be just fine.I actually prefer using salted butter for all my desserts and baked goods.Either unsalted or salted butter is absolutely fine to use interchangeably in this recipe.This chocolate frosting will last for one week in the fridge as long as its in an airtight container.If you plan on using it to frost a cake, you’ll want to bring it to room temperature for 3-4 hours first and then whip it for a quick 20 seconds to get it light and fluffy again before using. .

Brown Butter and Toffee Chocolate Chip Cookies Recipe

Brown Butter and Toffee Chocolate Chip Cookies Recipe

Brown Butter and Toffee Chocolate Chip Cookies Recipe

I love the way the brown butter and flaky salt reduces the sweetness a bit and that you get such great contrast between the crisp edges and fudgy centers.I have found that they spread less and stay thicker if you let the dough sit longer than 30 minutes and in the fridge.I even froze a bunch of dough balls and stuck them in a freezer bag so I could make some fresh cookies whenever!Also freezes well and you can pop a couple cookies in the oven as you have a craving.The only difference for me was that I used toffee bits, chopped up 56% cocoa baker's chocolate, and chopped-up walnuts in the recipe.Still turned out great and the brown butter really complements the toffee!I just gave the pan a couple of good whacks when it came out of the oven and still got the lovely flat chewy texture.I wasn't able to find disks so just chopped up some bars of bittersweet chocolate and it was just lovely.Give a good "pan bang" a few min before you take it out of the oven.They were so delicious and chocolatey … the best chocolate cookie I’ve ever made!Using high quality ingredients really makes a world of different with these guys.For those saying the dough was too soft and needed more flour, your butter may have been too hot when you added it.The past few times, I've doubled the batch and then freeze the uncooked balls of dough.Resting the dough matters and taking your browned butter quite far is important, too. .

Tis' the season to be jolly: Peppermint chocolate cookie recipe to de

Tis' the season to be jolly: Peppermint chocolate cookie recipe to de

Tis' the season to be jolly: Peppermint chocolate cookie recipe to de

It’s the time of the year when we regret a whole semester of procrastination and our stress levels are out of this world.Take a break from watching lectures at 2X speed, and bake these rich, delicious peppermint chocolate cookies.In a large bowl, mix in the butter, sugar, eggs and peppermint extract until it’s fluffy.While the cookies are baking, crush the candy canes by placing them in a ziplock bag and smashing them with a wooden spoon.Shortly after taking the cookies out of the oven, sprinkle the crushed candy canes on top of them.It’s only been 30 minutes, and hopefully, you’re less stressed and ready to continue grinding for your finals while eating these amazing cookies! .

Meet the Cookies

Meet the Cookies

Meet the Cookies

Every package you buy helps the brave and bold girls who sell them create unique adventures for themselves and their troops. .

Flourless Chocolate Cookies : 6 Steps (with Pictures)

Flourless Chocolate Cookies : 6 Steps (with Pictures)

Flourless Chocolate Cookies : 6 Steps (with Pictures)

Flourless Chocolate Cookies are an awesome way to go gluten-free on cookies, without sacrificing the rich chocolate flavor and chewiness.They have an egg white base with powdered sugar instead of regular granulated sugar, and bake flatter, but taste delicious.This recipe is also coming soon to my baking blog: Michael's Test Kitchen.And follow me on social media: @mtestkitchen.They are also very easy to make, and require that you only mix all the ingredients together in one bowl before baking!Ribbons, stuffing, ships and flags!Hi-hats, teacups, big blue bags! .

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