12 recipes found
Preheat the oven to 350 degrees F (175 degrees C).
Cream together, butter, sugar and eggs. Mix in remaining ingredients. Blend well.
Drop mixture by teaspoon onto a cookie sheet. Bake for 8 or 9 minutes. Cookies will be soft. Cool for about 1 minute on a cookie sheet; then place on a wire rack to completely cool.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or a silicon baking mat.
Mix white sugar, cocoa powder, rice flour, tapioca flour, sorghum flour, chestnut flour, baking soda, salt, and xanthan gum together in a large bowl.
Melt 4 ounces chocolate chips, with butter and vanilla extract in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat.
Stir eggs into the flour mixture; slowly pour melted chocolate mixture into flour mixture. Stir until incorporated. Fold 4 ounces chocolate chips into the batter.
Drop batter roughly in a ball shape, 1 tablespoon per cookie, onto the prepared baking sheet, keeping balls 2 inches apart.
Bake in the preheated oven until cookies are spread and top surface is slightly cracked, 12 to 15 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack to allow cookies to set.
Preheat the oven to 325 degrees F (165 degrees C).
Whisk flour, cocoa, baking soda, and salt together in a medium bowl.
Beat sugar and butter in a large bowl until smooth and creamy. Add eggs, one at a time, beating well after each addition and scraping the sides of the bowl as needed. Beat in milk and vanilla.
Gradually add flour mixture and stir until dough is just combined. Fold in white chocolate chips and cherries. Scoop about 1/4 cup dough per cookie 3 inches apart onto cookie sheets.
Bake in the preheated oven until the edges of cookies are set and the tops lose their sheen, 13 to 15 minutes. Cool on the cookie sheets briefly before removing to wire racks to cool completely.
Preheat the oven to 350 degrees F (175 degrees C).
Sift together flour, cocoa powder, baking soda, and salt.
Cream together butter, white sugar, and brown sugar. Mix in eggs and vanilla. Mix in sifted dry ingredients, then stir in white chocolate chips, toffee bits, and chopped pecans.
Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for briefly before removing to a wire rack to cool completely.
Repeat Steps 4 and 5 to bake remaining batches.
Preheat the oven to 350 degrees F (175 degrees C).
Cream together sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Sift together flour, cocoa, baking soda, and salt; stir into creamed mixture. Mix in chocolate chips.
Drop spoonfuls of dough onto ungreased cookie sheets.
Bake in the preheated oven for 8 to 9 minutes. Cookies will be soft.
Cool slightly on cookie sheet; remove from sheet onto a wire rack to cool completely.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
Sift flour, cocoa, baking soda, and salt together in a bowl.
Cream butter, brown sugar, and white sugar together with an electric mixer in a large bowl. Add eggs, one at a time, mixing after each addition. Mix in vanilla extract. Gradually add flour mixture until combined. Mix in cranberries and chocolate chips.
Place rounded tablespoonfuls of dough 2 inches apart on the prepared cookie sheets. Flatten each ball slightly with a fork.
Bake in the preheated oven until cookies are soft and tops are no longer glossy, 12 to 14 minutes. Let cool for 5 minutes on the cookie sheet, then remove to a cooling rack to cool completely.
Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and salt; beat until combined. Beat in egg and vanilla extract until well-blended. Blend in melted chocolate, cocoa powder, and espresso. Mix in flour gradually, until batter is smooth. Fold in chocolate chips, chopped hazelnuts, and ground hazelnuts.
Drop heaping tablespoons of cookie batter 2 inches apart onto baking sheets. Use the back of a wet fork to flatten each cookie slightly, making a crisscross pattern.
Bake in the preheated oven until set and edges start to darken, about 15 minutes. Let cool a few minutes before serving.
Preheat the oven to 350 degrees F (175 degrees C).
Beat sugar, butter, and shortening together in a bowl using an electric mixer until creamy. Add water, egg, and vanilla extract and mix well. Add flour, flaxseed meal, cocoa powder, yeast, salt, and baking soda. Mix well. Fold oats, chocolate chips, and walnuts into the dough.
Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased baking sheets.
Bake in the preheated oven until edges are golden, about 12 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely.
Preheat the oven to 375 degrees F (190 degrees C). Line a high-rimmed baking sheet with parchment paper .
Combine softened butter and sugar in a large bowl and beat with an electric hand mixer until creamy. Beat in eggs and vanilla extract until well combined.
Add all-purpose flour, unsweetened cocoa, and baking powder; mix until combined. Stir in the chocolate chunks and candied cherries by hand (dough will be thick).
Split dough in half and shape into rectangular logs, about 8x2x1 inch in size. Place on the prepared baking sheet.
In a small bowl, whisk together egg and water and brush the tops of the logs with the egg wash.
Bake in the preheated oven for 20 minutes.
Remove from the oven and cool for 30 minutes.
Slice logs into 1 inch slices diagonally with a serrated knife. Arrange slices on the baking sheet on their sides.
Bake for 10 minutes at 375 degrees F (190 degrees C), turn, and bake for an additional 10 minutes.
Cool completely and store biscotti in an airtight container.
Whisk together flour, baking soda, and salt in a bowl.
Place the chopped chocolate into a microwave-safe bowl; melt in the microwave oven at 40 percent power in 30-second intervals; stirring after each melting, until the chocolate is warm and smoothly melted, 1 to 3 minutes. Allow to cool slightly.
In a separate large bowl, use an electric mixer to beat the butter, brown sugar, 1 1/2 cup of white sugar, cocoa powder, and chipotle pepper until smooth. Add the eggs one at a time, beating each egg into the mixture before adding the next. Beat in the vanilla extract and water.
Mix the melted chocolate into the butter mixture. Gently stir in the flour mixture until incorporated. Mix in the chocolate chips. Cover bowl, and refrigerate dough for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
Place 1/2 cup sugar in a small bowl. Roll dough into small balls. Roll balls in sugar to coat. Place the cookies onto the prepared baking sheets, about 2 inches apart.
Bake in the preheated oven until cookies are set, 12 to 14 minutes. Allow to cool on the sheets for a minute or two before removing to racks to finish cooling.
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
In a large bowl, beat the butter and shortening together with an electric mixer until well combined. Beat in the white and brown sugar until the mixture is creamy, then beat the vanilla extract and eggs, followed by the cocoa powder. Beat until the mixture is even in color. In another bowl, whisk together the flour, baking soda, and salt; stir the flour mixture into the cocoa mixture until the dough is thoroughly mixed. Stir in the chocolate chips and 3/4 cup of peanut butter candies. Reserve the rest of the candy pieces.
Cover the bowl with plastic wrap, and refrigerate the cookie dough until chilled, at least 45 minutes. Drop dough by tablespoon onto the prepared baking sheets. Gently press a few more candy pieces into the top of each cookie.
Bake in the preheated oven 8 to 9 minutes; cool on baking sheets for 1 to 2 minutes before finishing cooling on racks.
Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, stir together flour, baking soda, and salt. In a large bowl, stir together the butter, white sugar, and brown sugar until creamy and smooth. Stir in vanilla; then stir in eggs one at a time, stirring until the mixture is creamy and well incorporated. Gradually stir in the flour, 1/2 cup at a time, mixing well between each addition. Stir in the semi-sweet chips, then the bittersweet chips. Mix in the peppermint candy, stirring until evenly distributed. Drop by spoonfuls onto ungreased baking sheets.
Bake in a preheated oven for 9 to 11 minutes, or until golden brown. Remove from oven; allow cookies to cool momentarily on the sheets before removing them to wire racks to cool completely.