Chocolate Cookies
You are currently browsing the cookie recipes from matching the category Chocolate Cookies.
Chocolate Shortbread
- 2 cups powdered sugar
- 1 1/2 cups butter or margarine — softened
- 3 cups all-purpose flour
- 3/4 cup baking cocoa
- 2 teaspoons vanilla
- 4 ounces semisweet baking chocolate — melted and cooled
- 1/2 teaspoon shortening
- Creamy Frosting — (recipe follows)
CREAMY FROSTING
- 3 cups powdered sugar
- 1/3 cup butter or margarine — softened
- 1 1/2 teaspoons vanilla
- 2 tablespoons (about) milk
Heat oven to 325º. Beat powdered sugar and butter in large bowl with
electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, cocoa and vanilla.
Roll half of dough at a time 1/2 inch thick on lightly floured surface.
Cut into 3-inch rounds. Place 2 inches apart on ungreased cookie sheet. Bake 9 to 11 minutes or until firm (cookies should not be dark brown). Remove from cookie sheet to wire rack. Cool completely.
Mix chocolate and shortening until smooth. Prepare Creamy Frosting. Spread each cookie with about 1 teaspoon frosting. Immediately make three concentric circles on frosting with melted chocolate. Starting at center, draw a toothpick through chocolate circles to make spider web design. Let stand until chocolate is firm.
CREAMY FROSTING:
Mix powdered sugar and butter in medium bowl. Stir in vanilla and milk. Beat with spoon until smooth and spreadable.
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Brownie Drop Cookie Recipe
- 1 (15 ounce) package fudge brownie mix
- 1/4 cup water
- 1 egg
- 1/2 cup chopped nuts
Preparation
Heat oven to 375º. Lightly grease cookie sheet. Mix brownie mix, water and egg in large bowl with spoon. Stir in nuts (dough will be stiff).
Drop dough by rounded teaspoonfuls onto cookie sheet. Bake 6 to 8 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
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Palmiers Cookie Recipe
- Sugar
- 1/2 (17 1/4 ounce) package frozen puff pastry (1 sheet) — thawed
- 1/2 cup sugar
- 1 ounce semisweet baking chocolate — melted
Preparation:
Heat oven to 375º. Lightly grease cookie sheet. Sprinkle sugar over kitchen counter or breadboard. Roll pastry into 1/8-inch-thick rectangle, 12 × 9 1/2 inches, on sugared surface. Mark a line lengthwise down center of rectangle. Fold long sides of rectangle toward center line, leaving 1/4 inch uncovered at center. Fold rectangle lengthwise in half to form strip, 12 × 2 1/2 inches, lightly pressing pastry together.
Cut strip crosswise into 1/4-inch slices. Coat both sides of slices with 1/2 cup sugar. Place about 2 inches apart on cookie sheet. Bake 8 to 10 minutes, turning after 5 minutes, until cookies begin to turn golden brown. Immediately remove from cookie sheet to wire rack.
Cool completely. Dip ends of cookies into melted chocolate. Place on waxed paper until chocolate is firm.
Mark a line lengthwise down center of dough.
Fold long sides toward center line, leaving 1/4 inch at center.
Fold dough in half lengthwise to form strip.
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Chocolate-Mint Cookie Recipe
- 1 cup sugar
- 1/2 cup butter or margarine — softened
- 1 teaspoon vanilla
- 1 egg
- 2 (1 ounce) squares unsweetened chocolate — melted and cooled
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- Peppermint Frosting — (recipe follows)
- 1/4 cup butter or margarine
- 2 tablespoons corn syrup
- 1 (6 ounce) package semisweet chocolate chips
- Crushed hard peppermint candies, if desired
PEPPERMINT FROSTING
- 2 1/2 cups powdered sugar
- 1/4 cup butter or margarine — softened
- 3 tablespoons milk
- 1/2 teaspoon peppermint extract
Heat oven to 375º. Beat sugar, 1/2 cup butter, the vanilla, egg and unsweetened chocolate in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Flatten cookies with greased bottom of glass dipped in sugar. Bake until set, about 8 minutes. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool cookies completely.
Spread Peppermint Frosting over each cookie to within 1/4 inch of edge. Melt 1/4 cup butter, the corn syrup and chocolate chips over low heat, stirring constantly, until smooth. Spoon or drizzle mixture over each cookie; sprinkle with crushed candies.
PEPPERMINT FROSTING:
Mix all ingredients until smooth and of spreading consistency.
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Chocolate-Peppermint Refrigerator Cookie Recipe
- 1 1/2 cups powdered sugar
- 1 cup butter or margarine — softened
- 1 egg
- 2 2/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup baking cocoa
- 1 tablespoon milk
- 1/4 cup finely crushed hard peppermint candy
Beat powdered sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa and milk into one half and peppermint candy into other half.
Roll or pat chocolate dough into rectangle, 12 × 6 1/2 inches, on waxed paper. Shape peppermint dough into roll, 12 inches long; place on chocolate dough. Wrap chocolate dough around peppermint dough, using waxed paper to help lift. Press edges together. Wrap and refrigerate about 2 hours or until firm.
Heat oven to 375º. Cut roll into 1/4-inch slices. Place about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
The peppermint makes these ideal Christmas cookies.
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Chocolate Drop Cookie Recipe
- 1 cup sugar
- 1/2 cup butter or margarine — softened
- 1/3 cup buttermilk
- 1 teaspoon vanilla
- 2 ounces unsweetened baking chocolate — melted and cooled
- 1 egg
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped nuts
- Chocolate Frosting — (recipe follows)
CHOCOLATE FROSTING
- 2 ounces unsweetened baking chocolate
- 2 tablespoons butter or margarine
- 2 cups powdered sugar
- 3 tablespoons hot water
Heat oven to 375º. Grease cookie sheet. Beat sugar, butter, buttermilk, vanilla, chocolate and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in nuts.
Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to wire rack. Cool completely. Frost with Chocolate Frosting.
CHOCOLATE FROSTING:
Melt chocolate and butter in 2-quart saucepan over low heat, stirring occasionally; remove from heat. Stir in powdered sugar and hot water until smooth and spreadable. (If frosting is too thick, add more water. If frosting is too thin, add more powdered sugar.)
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Chocolaty Meringue Stars
- 3 egg whites
- 1/2 teaspoon cream of tartar
- 2/3 cup sugar
- 2 tablespoons plus 1 teaspoon baking cocoa
- 1/3 cup (about) ground walnuts
Preparation:
Heat oven to 275º. Cover cookie sheet with aluminum foil or baking parchment paper. Beat egg whites and cream of tartar in medium bowl with electric mixer on medium speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold in cocoa. (Batter will not be mixed completely; there will be some streaks of cocoa.)
Place meringue in decorating bag fitted with large star tip (#4). Pipe 1 1/4-inch stars onto cookie sheet. Sprinkle lightly with walnuts; brush excess nuts from cookie sheet.
Bake 33 to 35 minutes or until outside is crisp and dry (meringues will be soft inside). Cool 5 minutes; remove from cookie sheet to wire rack. Store in airtight container.
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