I need A chocolate cookie recipe?

Answer 1

Hi !!!
HAPPY EASTER!!!

Here is one I make,every now & then...ENJOY!!!

Chocolate-Drizzled Praline Cookies

Makes about 32 cookies

Be careful not to overbake these pecan-loaded treats: they are best when nice and chewy. Begin to check for doneness after about 5 minutes.

RECIPE INGREDIENTS

1/2 cup butter or margarine, softened
1 cup packed brown sugar
1 1/2 teaspoons baking powder
1 egg
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 cup toasted chopped pecans or walnuts
1/2 cup semisweet chocolate pieces
1 teaspoon shortening

RECIPE METHOD
In a mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar and baking powder; beat till combined. Beat in the egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in the pecans or walnuts.

Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in a preheated 375 degrees F oven for 8-10 minutes, or till bottoms are golden brown. Remove cookies and cool on wire racks.

In a small, heavy-duty plastic bag, combine chocolate pieces and shortening. Close bag just above chocolate, then set sealed bag in a bowl of warm water till melted. With scissors, snip off 1/8-inch of the corner of the bag. Gently squeeze the bag to pipe chocolate mixture over cookies. Or, melt chocolate and shortening in a saucepan over low heat. Let cool 5 minutes, then drizzle over cookies with a spoon. Let stand till chocolate is set.

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Anna's Chocolate Chip Cookies

Original recipe yield:
3 - 4 dozen

PREP TIME 15 Min
COOK TIME 10 Min
READY IN 25 Min

INGREDIENTS
1 cup butter
1/2 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the butter and sugar until smooth. Beat in the vanilla and eggs one at a time. Combine the flour, baking soda and salt; stir into the sugar mixture. Finally, mix in the chocolate chips. Drop by tablespoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Remove from baking sheet to cool on wire racks.

Answer 2

Chocolate Caramel Cookie Candy Bars:

4½ hours 20 min prep
40 bars

35 Kraft caramels, unwrapped
1/4 cup water
1 (40 count) box Nabisco Lorna Doone shortbread cookie
2 (12 ounce) bags milk chocolate chips

1. Combine the caramels with the water in a small p an and melt over low heat. Place the shortbread cookies side by side on an ungreased cookie sheet. Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up.
2. In the meantime, in a double boiler over low heat, melt the chocolate chips.
3. You may also use the microwave for melting the chocolate. Just zap the chips for 1 minute on high, stir, then zap 'em for another minute. Remove the cookies from the refrigerator.
4. rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F). This could take several hours, but the bars will set best this way.
5. If you want to speed up the process, put the candy in the refrigerator for 30 minutes.
6. Makes 40 bars.
7. - - - - - - - - - - - - - - - - - - NOTES : Substitute 1 cup of peanut butter sweetened with 1/2 cup powdered sugar for the caramels.
8. The peanut-butter mixture will be of a consistency that allows you to spread it on the shortbread cookies with your fingers.
9. Follow the rest of the directions exactly.

Answer 3

Chocolate Chip Shortbread Cookie Logs


INGREDIENTS
1 cup butter, softened
1/2 cup sifted confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups miniature semisweet chocolate chips
1 tablespoon shortening
3/4 cup finely chopped walnuts

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Cream together butter and confectioners' sugar until smooth. Stir in vanilla. Mix in the flour, and then one cup of the chocolate chips. Shape dough into 2x1/2 inch logs. Place logs 2 inches apart on prepared cookie sheets.
Bake for 10 to 13 minutes in preheated oven, or until firm. Let cookies cool completely before removing from pan (shortbread is brittle).
Melt the remaining 1 cup chocolate chips and shortening over a double boiler, stirring frequently until smooth. Dip one end of each cookie into the chocolate, then into the nuts. Place onto waxed paper until set.

Answer 4

Iced Chocolate Cookies

INGREDIENTS:
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
2 eggs
3/4 cup cocoa
3/4 cup sifted flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

PREPARATION:
Cream shortening; add sugar, vanilla, and eggs one at a time; beat until light. Add sifted dry ingredients; mix until well blended. Drop by teaspoonfuls onto greased baking sheets; bake in at 350° for about 10 minutes.
Cool on racks and spread with Chocolate Icing, below.

Chocolate Icing
1 cup semisweet chocolate chips (6 oz package)
1/8 teaspoon salt
1/3 cup sweetened condensed milk
2 teaspoons hot water

Melt chocolate over hot water; stir until smooth. Add salt and milk; mix well. Add hot water and heat until blended.
More Chocolate Cookies

Answer 5

CHOCOLATE WALNUT COOKIES

INGREDIENTS:
1/2 cup softened butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/8 teaspoon salt
2 squares (2 ounces) unsweetened chocolate, melted and cooled
1 cup all-purpose flour
1/2 cup chopped walnuts
confectioners' sugar
PREPARATION:
In a large mixing bowl, cream butter and sugar; beat in eggs, vanilla and salt, beating until light and fluffy. Beat in chocolate until well blended. Stir in flour and chopped walnuts. Drop by heaping teaspoonfuls 2 inches apart on well-greased baking sheet.Bake in preheated 350° oven 10 minutes, or until edges are crisp. Cool for 1 minute; remove to rack to cool completely. Sift confectioners' sugar over tops.
Makes about 48 cookies.

Answer 6

check out www.allrecipes.com

I go there for all my recipes,it gives reviews,and calorie info too!