Chocolate cookies – Des Chocolatines http://deschocolatines.com/ Sat, 24 Sep 2022 13:29:31 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://deschocolatines.com/wp-content/uploads/2021/11/des.png Chocolate cookies – Des Chocolatines http://deschocolatines.com/ 32 32 How to make chocolate cookies https://deschocolatines.com/how-to-make-chocolate-cookies/ Sat, 24 Sep 2022 12:12:02 +0000 https://deschocolatines.com/how-to-make-chocolate-cookies/ This week already brings us to fall. This week always takes me back to 20 years ago when my dear mother passed away so suddenly. She died on September 17 but was in Blue Springs, Missouri at the time of her death. The funeral did not take place until September 23. My mother wrote this […]]]>

This week already brings us to fall. This week always takes me back to 20 years ago when my dear mother passed away so suddenly. She died on September 17 but was in Blue Springs, Missouri at the time of her death. The funeral did not take place until September 23. My mother wrote this column for 11 years, and after her death I started writing. Joe and I had six children at the time and Joseph was 8 weeks old. Where have all the years gone? Time does not stop. I have many precious memories of my sweet mother. She far surpassed me in cooking and baking.

Yesterday we did laundry and I had everything hanging outside, then I heard thunder in the distance. I gradually took off the clothes as they dried, but the storm was getting closer and closer. I hung what was suitable from the ropes on the porch, then brought the rest in baskets inside. We didn’t have too much thunder and lightning, but a little rain. After it was over, I hung what was wet outside again. I could have left it outside in the rain, but the towels were half dry, and even though it was more physical work, I decided to take them off until after the rain. All laundry was dry and could be folded and put away overnight.

I really hope I can one day get these clotheslines that you can put on your porch ceilings and fold up when you’re done using them. On rainy days, when you don’t have a heater in the house, it would be so nice to hang the laundry there. We have a large wraparound porch which would be ideal for this.

Daughter Loretta and baby Denzel came here for the day. She brought their tomatoes and I had several five gallon buckets from my garden that my son Joseph had picked the day before. We canned 30 liters of tomato juice for Dustin and Loretta of All Tomatoes. Loretta started washing and cutting the tomatoes while we did the laundry. She was happy when Dustin came home from work and helped her. It will be a good supply for them this winter.

My hot pepper plants are busy again, so I’m going to have my son Kevin pick the peppers this week and put them in jars. Raised beds make it easier for Kevin to help pick vegetables.

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Tahini cookies and milk chocolate https://deschocolatines.com/tahini-cookies-and-milk-chocolate/ Mon, 01 Aug 2022 02:41:33 +0000 https://deschocolatines.com/tahini-cookies-and-milk-chocolate/ by Lucy Burton Postal pastries book is all about treats you can make and easily send to a loved one for a super delicious surprise delivery. For these cookies, Lucy suggests stacking the cookies in a tower and wrapping them in cellophane and tissue paper. Ingredients 100g unsalted butter, soft 150g dark brown soft sugar […]]]>

by Lucy Burton Postal pastries book is all about treats you can make and easily send to a loved one for a super delicious surprise delivery. For these cookies, Lucy suggests stacking the cookies in a tower and wrapping them in cellophane and tissue paper.

Ingredients

100g unsalted butter, soft
150g dark brown soft sugar
1 Egg
1 teaspoon vanilla bean paste
1 cup plain flour
1 teaspoon baking soda
½ teaspoon fine sea salt
125g tahini
100g milk chocolate, finely chopped
Sprinkle flaky sea salt
20g sesame seeds (optional)

directions

  1. Preheat the oven to 180°C and line a 20 x 30 cm mold with parchment paper on the bottom only.
  2. In the bowl of a stand mixer with the paddle attachment or a large mixing bowl with an electric whisk, cream the butter and brown sugar until pale and fluffy, then crack in the egg and add the vanilla and mix again until well blended.
  3. In another bowl, combine the flour, baking soda and salt, then pour this mixture into the bowl with the butter, sugar and egg and beat until well combined. Add the tahini and beat again.
  4. Measure 60g of milk chocolate and add to the bowl with the cookie dough, then mix well to incorporate the chocolate into the dough. Using an ice cream scoop or tablespoon, scoop mounds of cookie dough into the prepared pan, leaving a little space between them to spread them out while baking (you’ll need to do in batches because they don’t all fit on one mould).
  5. Sprinkle a little sea salt on each of the cookies, then transfer to the oven to bake for 8-12 minutes, until they are well spread and starting to crisp around the edges. Let cool and firm in pan, then transfer to wire rack and repeat for remaining cookie dough.
  6. Once all the cookies are baked, melt the rest of the chocolate in bursts in the microwave, then drizzle it over the cookies. If using sesame seeds, sprinkle them while the chocolate is still melted.

GO FORWARD: Use an ice cream scoop to scoop the cookie dough onto a baking sheet and freeze it. Once they are frozen solid, you can transfer them to a zip lock bag and store them in the freezer. To bake from frozen, lay out on a baking sheet lined with parchment paper and bake at the same temperature for 15-20 minutes.

THE DURATION OF THE CONVERSATION : These keep well for up to a week wrapped or stored in an airtight container.

SUBSTITUTIONS: Use any chocolate you like – white chocolate also goes wonderfully with tahini.

Edited excerpt from Postal Bakes by Lucy Burton, published by Welbeck. Photograph by Nassima Rothacker. MSRP $37

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Boston restaurant has the best chocolate cookies in the state, say Yelp users https://deschocolatines.com/boston-restaurant-has-the-best-chocolate-cookies-in-the-state-say-yelp-users/ Sat, 30 Jul 2022 07:00:00 +0000 https://deschocolatines.com/boston-restaurant-has-the-best-chocolate-cookies-in-the-state-say-yelp-users/ Who doesn’t love a good chocolate chip cookie? But finding a good one outside of your kitchen can be tricky. So Yelp recently compiled the top-rated chocolate cookies in each state to crown a winner. In Massachusetts, the title went to Boston restaurant Blunch. The South End restaurant at 59 E Springfield Street is known […]]]>

Who doesn’t love a good chocolate chip cookie? But finding a good one outside of your kitchen can be tricky.

So Yelp recently compiled the top-rated chocolate cookies in each state to crown a winner.

In Massachusetts, the title went to Boston restaurant Blunch. The South End restaurant at 59 E Springfield Street is known for its menu of breakfast and lunch sandwiches, but might be more famous for its chocolate chip cookies.

The restaurants Yellow Page is stuffed with rave reviews for cookies.

“I was told that their chocolate chip cookie sold out every day at lunchtime. For good reason,” wrote one Yelp reviewer. “Decadent and tasty. They don’t skimp.”

“Every time someone visits me in Boston, I take them to Blunch’s. Every person loved what they got. The chocolate chip cookies are TOP TIER. Not to be missed!” another person posted. “The coffee drinks are amazing too. The staff is super friendly too.”

If you don’t trust Yelp, maybe Guy Fieri can sell you on Blunch. The Food Network’s wild-haired wild man visited the restaurant in Boston for an episode of “Dinners, drive-ins and dives.”

Most of the restaurant reviews point to the cookie as one of the highlights of the meals. And several food blogs say it’s a must-visit spot for anyone visiting the city.

Do not wait. Blunch chocolate chip cookies are selling out fast.

Click here to follow Daily Voice Suffolk and receive free updates.

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Ree Drummond 2 Ingredient Chocolate Peanut Butter Cookies https://deschocolatines.com/ree-drummond-2-ingredient-chocolate-peanut-butter-cookies/ Sun, 10 Apr 2022 15:20:48 +0000 https://deschocolatines.com/ree-drummond-2-ingredient-chocolate-peanut-butter-cookies/ TL; DR: Ree Drummond’s Chocolate Peanut Butter Cookies are made with two store-bought ingredients. The Food Network star bakes them in a mini muffin pan. Drummond’s Easiest Peanut Butter Cookies are another easy treat from the pioneer wife. Ree Drummond | Tyler Essary/NBC/NBCU Photo Bank Calling all peanut butter and chocolate lovers. Ree Drummond’s Chocolate […]]]>

TL; DR:

  • Ree Drummond’s Chocolate Peanut Butter Cookies are made with two store-bought ingredients.
  • The Food Network star bakes them in a mini muffin pan.
  • Drummond’s Easiest Peanut Butter Cookies are another easy treat from the pioneer wife.

Ree Drummond | Tyler Essary/NBC/NBCU Photo Bank

Calling all peanut butter and chocolate lovers. Ree Drummond’s Chocolate Peanut Butter Cookies are a quick and easy Pioneer Woman cookie recipe. In fact, they’re so simple that Drummond makes them using just two ingredients. Yes, of them.

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Dairy Free Triple Chocolate Cookies Recipe https://deschocolatines.com/dairy-free-triple-chocolate-cookies-recipe/ Sun, 10 Apr 2022 07:00:00 +0000 https://deschocolatines.com/dairy-free-triple-chocolate-cookies-recipe/ These incredible dairy-free triple chocolate cookies are a crowd pleaser. They are perfectly indulgent with just the right balance of chocolate to satisfy both adults and children. And the texture is wonderful. They are rich, soft and chewy with a gentle bite. Believe me, it’s impossible to stop at just one, or two, or three… […]]]>

These incredible dairy-free triple chocolate cookies are a crowd pleaser. They are perfectly indulgent with just the right balance of chocolate to satisfy both adults and children. And the texture is wonderful. They are rich, soft and chewy with a gentle bite. Believe me, it’s impossible to stop at just one, or two, or three…

Dairy Free Triple Chocolate Cookies Recipe with White, Milk and Dark Chunks - Also Nut and Soy Free with Other Special Dietary Tips

Dairy-Free Triple Chocolate Cookies with White, Milk, and Dark Pieces

To help ensure the best results, I’ve added a little FAQ here about the ingredients and the recipe as a whole. I’ve also included some suggestions for other non-food needs in the special diet section below, just before the recipe.

What is Natural Cocoa Powder?

It has not been processed with alkali (like Dutch cocoa powder), so natural cocoa powder is more acidic and bitter. This acidity reacts with the baking soda (an alkali) in your cookie dough, giving it some lift, better texture, and neutralizing the bitterness of cocoa and the naturally acrid flavor of baking soda. You can find natural cocoa powder from brands like Hershey’s, Scharffen-Berger, Unsweetened Ghirardelliand by Anthony.

Can I substitute Dutch Cocoa Powder?

I do not recommend it and cannot guarantee good results if you do. The sugars in this recipe also react with the baking soda, so it might work well. But it’s also possible for baking soda to taste amazing if you don’t use natural cocoa powder. I only tested this recipe with natural cocoa powder, and the result is delicious.

Does the oil I use matter?

A little. Since these cookies are chocolate, most oils will be fine. But I still prefer to use a more neutral-tasting oil, like extra-light olive or grapeseed oil. If you choose to use coconut oil, make sure your eggs are at room temperature before mixing. If your eggs are cold, the oil will solidify into small shards.

Where did you find dairy-free white and milk chocolate chips? !

Online on Enjoy Life! They offer them both on their website (they have free shipping with a minimum purchase). I use their mini white chocolate chips, rice milk chocolate chunks, and dark chocolate chunks in these dairy-free triple chocolate cookies.

Do I need to make adjustments at high altitude?

I have not yet tested this recipe at altitude. But these dairy-free triple chocolate cookies could work just fine at high altitudes without any adjustments. To be sure, I would bake a few cookies first and see what they turn out. If they spread too much, add a little flour to obtain a firmer dough. If they become too puffy or have a bitterness, there is too much baking soda for your altitude. You can cut it in half on a future batch. But for the current batch, you can add a little more natural cocoa powder to help neutralize the baking soda and flatten the cookies before baking. If you’re cooking at high altitude, definitely use eggs. Egg substitutes will cause cookies to spread, become greasy and burn on the edges.

Special Dietary Notes: Triple Chocolate Cookies

By ingredients, this recipe is dairy-free/dairy-free, nut-free, peanut-free, soy-free, and vegetarian.

  • For without egg triple chocolate cookies, I would substitute about 1/4 cup aquafaba or dairy-free yogurt for the eggs, adding more only if the batter is too dry. With vegan cookies, it is preferable that the dough is firmer. Please note that I have not tried this recipe without eggs. This is only a suggestion. You can also see my Guide to Egg Substitutes for more ideas.
  • For gluten free three chocolate cookies, you can substitute your favorite grain-based flour mix or gluten-free oatmeal. Remember that results will vary and you may need to adjust the amount of flour. Do not substitute a non-grain flour, such as almond flour or coconut flour. I recommend using eggs if you’re trying gluten-free triple chocolate cookies. Please note that I have not tested this gluten-free recipe. These are only suggestions.

Dairy Free Triple Chocolate Cookies

Author:

Type of recipe: Dessert

Kitchen: American

  • 2¼ cups all-purpose flour
  • ⅔ cup natural cocoa powder
  • 1 teaspoon baking soda
  • ¾ teaspoon of salt
  • 1 cup oil
  • 1 cup packed dark brown sugar (may contain light brown sugar)
  • ½ cup) sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ½ cup dairy-free white chocolate chips
  • ½ cup dairy-free milk chocolate chips
  • ½ cup dairy-free dark chocolate chips
  1. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
  2. In a mixing bowl, beat the oil, sugars, eggs and vanilla with a hand mixer until emulsified, about 1 to 2 minutes.
  3. Add the flour mixture to your mixing bowl and mix until combined. Add the chocolate chips.
  4. If the dough is too soft to roll, refrigerate it for 15 to 20 minutes. (If using coconut oil, refrigeration may make the batter too stiff.)
  5. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  6. Scoop out the dough with a level tablespoon and roll it into balls. Place the balls about 2 inches apart on your prepared baking sheet.
  7. Slightly flatten the balls if you want wider, thinner cookies, leave them round if you want more brownie-like cookies. They will continue to spread, but not as much.
  8. Bake the cookies for about 10 minutes.
  9. Let them cool on the baking sheet for a few minutes, before placing them on a wire rack to cool completely.

Portion: 1 calories: 94 Fat: 5g Saturated fat: 1.3g Carbohydrates: 11.8g Sugar: 7.7g Sodium: 53mg Fiber: .4g Protein: 1g

3.5.3229

More Dairy Free Cookie Recipes I’m Loving Right Now

White chocolate and macadamia nut cookies

Dairy Free White Chocolate Cookies Recipe - better than Tollhouse!  Deliciously soft, tender and slightly chewy.

Carrot cookies with optional frosting

Dairy Free Carrot Cookies Recipe - like little bites of carrot cake!  Ideal for tea, coffee, Easter, Christmas, spring or summer treats.

Vegan Oatmeal Chocolate Blast Cookies

Vegan Chocolate Blast Oatmeal Cookies Recipe - dairy-free, egg-free, nut-free, soy-free, and made with pantry ingredients!  So rich and fluffy, they are irresistible.

For more of my favorite dessert recipes, get Go dairy free!

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living

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The recipe for buckwheat, sesame & chocolate cookies by Benjamina Ebuehi https://deschocolatines.com/the-recipe-for-buckwheat-sesame-chocolate-cookies-by-benjamina-ebuehi/ Sun, 27 Mar 2022 07:00:00 +0000 https://deschocolatines.com/the-recipe-for-buckwheat-sesame-chocolate-cookies-by-benjamina-ebuehi/ It’s one for the gluten-free crew, but also for everyone else. Buckwheat is a beautiful flour, bringing an earthy nuttiness and textural interest to anything it’s incorporated into. If you’ve never baked with them, these cookies are a great place to start. They have just the right amount of chewiness, with a soft chocolatey interior […]]]>

It’s one for the gluten-free crew, but also for everyone else. Buckwheat is a beautiful flour, bringing an earthy nuttiness and textural interest to anything it’s incorporated into. If you’ve never baked with them, these cookies are a great place to start. They have just the right amount of chewiness, with a soft chocolatey interior – a keeper for the cookie jar.

Laura Edwards

GIVE 12

100g unsalted butter, softened
50g caster sugar
100g light brown sugar
1 egg
130g buckwheat flour
2 tablespoons cocoa powder
50g jumbo oats
1⁄2 teaspoon baking soda
1⁄4 tsp salt
100g milk chocolate, coarsely chopped
3 tablespoons sesame seeds

  1. Preheat the oven to 180°C/160°C convection/gas 4. Line two baking sheets with parchment paper.
  2. Cream the butter and both sugars with an electric mixer for 3 to 5 minutes until pale and creamy, scraping down the sides of the bowl occasionally. Add the egg and continue beating for another minute.
  3. In another bowl, combine the flour, cocoa powder, jumbo oats, baking soda and salt. Pour it into the butter mixture and mix on low speed until just combined, then stir in the chopped chocolate. Cover the bowl and chill the dough in the refrigerator for 20 minutes.
  4. Put the sesame seeds in a deep plate. Use an ice cream scoop or tablespoon to drop balls of dough onto the baking sheets. Roll each one in the sesame seeds before putting them back on the baking sheets, leaving 2.5 cm between them, as they will spread a little.
  5. Bake 12 to 14 minutes or until edges are set but center is still a little soft. Let them cool for a few minutes on the sheets before transferring to a wire rack to cool completely.

Buy the book

a good day for cooking
Our recipes come from A Good Day to Bake: Simple Baking Recipes for Every Mood by Benjamina Ebuehi, published by Quadrille, price £22. To order a copy for £18.70 until April 11, go to mailshop.co.uk/books. Free UK delivery on orders over £20.

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Viral Recipe: Make Chocolate Cookies With Just Four Ingredients in 10 Minutes https://deschocolatines.com/viral-recipe-make-chocolate-cookies-with-just-four-ingredients-in-10-minutes/ Mon, 28 Feb 2022 12:13:24 +0000 https://deschocolatines.com/viral-recipe-make-chocolate-cookies-with-just-four-ingredients-in-10-minutes/ Cookies are probably among the most universally loved treats. From picky kids to teenagers, no one can resist a delicious cookie. Pair them with tea or coffee, or simply have them as desserts – there’s no end to the possibilities when it comes to cookies. Devouring a batch of warm, freshly baked cookies is a […]]]>

Cookies are probably among the most universally loved treats. From picky kids to teenagers, no one can resist a delicious cookie. Pair them with tea or coffee, or simply have them as desserts – there’s no end to the possibilities when it comes to cookies. Devouring a batch of warm, freshly baked cookies is a feeling beyond anything else. Don’t we all want someone to cook for us and all we have to eat? A popular Instagram blogger has managed to simplify the cookie recipe so much that even beginners can pull it off! Eloise Head, who goes by the @fitwaffle handle on Instagram, shared a chocolate chip cookie recipe that only requires four ingredients and is ready in 10 minutes flat!

Chocolate cookies can be made with just four simple ingredients. Photo: iStock

The 4 Ingredient Chocolate Cookies recipe was shared by @fitwaffle on Instagram Reels. It went viral, receiving over 504,000 views and 45,000 likes. “These cookies are super soft, with chewy edges and they’re so easy to make,” the creator wrote in the post’s caption. “They may look greasy out of the oven, but let them cool and they’ll be perfect,” she added. You can also decorate your cookies with chocolate chips, candies, or any other sprinkles of your choice.

Here is the complete recipe for 4-Ingredient Chocolate Cookies by Eloise Head:

Ingredients:

  • 300g chocolate-hazelnut spread
  • 85g plain flour
  • 1 large egg
  • 1 teaspoon baking powder

For the cooking method, watch the recipe video of the realization of the recipe for chocolate cookies with 4 ingredients here:

(Also read: This viral “upside down” omelette trick will change the way you make it forever)

If chocolate chip cookies aren’t your cup of tea, don’t worry. Eloise Head previously shared another 3-ingredient butter cookie recipe. Instead of chocolate spread, the recipe calls for unsalted butter. This video also received immense appreciation on Instagram, garnering nearly 700,000 views from the time it was shared.

Take a look at the full recipe video here:

Which cookies will you make first? Tell us in the comments.

About Aditi AhujaAditi loves talking and meeting like-minded foodies (especially those who love veggie momos). Plus points if you get his bad jokes and sitcom references, or recommend a new place to eat.

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3-Ingredient Chocolate Cookie Recipe: A Cake Mix Cookie Recipe That Deserves Dessert Status | Cookies https://deschocolatines.com/3-ingredient-chocolate-cookie-recipe-a-cake-mix-cookie-recipe-that-deserves-dessert-status-cookies/ Tue, 22 Feb 2022 20:27:40 +0000 https://deschocolatines.com/3-ingredient-chocolate-cookie-recipe-a-cake-mix-cookie-recipe-that-deserves-dessert-status-cookies/ All you need are three simple ingredients (and one is boxed cake mix!) for this easy chocolate chip cookie recipe. This cake mix cookie recipe is soft, chewy and irresistible for a snack or even as dessert with a cup of coffee or tea. You can double the recipe and use this amazing cookie […]]]>


All you need are three simple ingredients (and one is boxed cake mix!) for this easy chocolate chip cookie recipe. This cake mix cookie recipe is soft, chewy and irresistible for a snack or even as dessert with a cup of coffee or tea.

You can double the recipe and use this amazing cookie hack so you can enjoy freshly baked cookies anytime. To make this a four-ingredient chocolate cookie recipe, add chocolate chips — white or dark — into the batter.


Type of cuisine: American

Preparation time: 5 minutes
Cooking time: 10 minutes

Total duration: 15 minutes

Servings: Makes about 2 dozen


Ingredients


Here’s how to do it:

  1. Put the cake mix, eggs and oil in a bowl. Beat with an electric mixer for about 2 to 3 minutes or until the dough forms a dough.
  2. Roll into 1 inch balls and place on greased cookie sheets.
  3. Bake in preheated 350 degree F oven for about 7-9 minutes. Remove and cool.


To note: You can add 1 cup of chocolate chips in the batter.

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Best Chewy Chocolate Cookies Recipe – How To Make Chewy Chocolate Cookies https://deschocolatines.com/best-chewy-chocolate-cookies-recipe-how-to-make-chewy-chocolate-cookies/ Fri, 18 Feb 2022 08:00:00 +0000 https://deschocolatines.com/best-chewy-chocolate-cookies-recipe-how-to-make-chewy-chocolate-cookies/ Love chocolate chip cookies, but want MORE chocolate flavor? This recipe is for you. These chewy cookies double the chocolate, thanks to the combination of cocoa powder, chocolate chips and one of our favorite secret ingredients: instant coffee. If you’re unfamiliar, instant coffee granules are made from brewed coffee that has been dehydrated or freeze-dried. […]]]>

Love chocolate chip cookies, but want MORE chocolate flavor? This recipe is for you. These chewy cookies double the chocolate, thanks to the combination of cocoa powder, chocolate chips and one of our favorite secret ingredients: instant coffee.

If you’re unfamiliar, instant coffee granules are made from brewed coffee that has been dehydrated or freeze-dried. On their own, they’re pretty unimpressive – you definitely wouldn’t want to make your morning cup of coffee with them. (Unless we are talking about Dalgona). But combine them with chocolate and watch them take your cookies to the next level. And don’t worry if you don’t like coffee. Instant coffee enhances and deepens the flavor of chocolate, but does not make it taste like a mocha.

These cookies are delicious with chocolate chips and nuts, but are also a great starting point for other flavor combinations. We think of crushed candy canes in the winter, mini marshmallows in the summer… the options are endless. Simply replace some or all of the chocolate chips and nuts with the swap of your choice.

We think you can never have enough cookies, but we get that 3 dozen might seem like a lot. Luckily, this recipe easily halves (see our cooking cheat sheet for tips), or you can freeze uncooked, well-sealed dough for up to 6 months. Cooled and baked cookies can also be refrigerated in an airtight container for up to 7 days.

Did you do this? Let us know how it went in the comments below.

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Yields:

3


dozen

Preparation time:

0

hours

15

minutes

Total time:

2

hours

20

minutes

1 1/4 tsp.

(2 1/2 sticks) unsalted butter, room temperature

2 bed.

granulated white sugar

1 tbsp.

instant coffee granules

1 tbsp.

pure vanilla extract

1 ea.

walnuts, coarsely chopped

1/2 tsp.

chocolate chips (semi-sweet or bittersweet)

This ingredient shopping module is created and maintained by a third party, and imported on this page. You may be able to find more information about this and similar content on their website.

  1. Set an oven rack in the middle position and preheat the oven to 350°. Line 2 baking sheets with parchment paper.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda and salt.
  3. In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream the butter, sugar and instant coffee granules on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, incorporating them well between each addition. Add vanilla and mix until just combined.
  4. Add the dry ingredients to the butter/sugar mixture all at once and mix until fully incorporated. Stir in the chopped nuts and chocolate chips, being careful not to over mix the batter.
  5. Using a medium cookie scoop, scoop out about 2 tablespoons of batter and place on baking sheets 3 inches apart.
  6. Bake for 12 minutes. The cookies will still be very soft, but will firm up as they cool. Let them sit on the baking sheet for 10 minutes before moving them to a wire rack to continue cooling. Repeat in batches if necessary.

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, on their website.

Andre Bui

This content is created and maintained by a third party, and uploaded to this page to help users provide their email addresses. You may be able to find more information about this and similar content on piano.io

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White chocolate cookies and caramel pretzel https://deschocolatines.com/white-chocolate-cookies-and-caramel-pretzel/ Wed, 09 Feb 2022 12:05:13 +0000 https://deschocolatines.com/white-chocolate-cookies-and-caramel-pretzel/ Homepage ” dessert” White chocolate cookies and caramel pretzel  Total time: 30 minutes Published: February 9, 2022 This article may contain affiliate links. Read our disclosure policy. These soft and gooey white chocolate cookies with caramel and salted pretzels are my new favorite dessert! All you need is 30 minutes and a few simple […]]]>

Total time: 30 minutes

This article may contain affiliate links. Read our disclosure policy.

These soft and gooey white chocolate cookies with caramel and salted pretzels are my new favorite dessert! All you need is 30 minutes and a few simple ingredients to make these deliciously flavorful cookies.

For the best cookies to bake this season, check out my articles on Cowboy Cookies, Cherry Garcia Cookies, Easy Sugar Cookies, and Gingerbread Sugar Cookies.

It’s been a minute since I came up with a new cookie recipe. And boy, was it worth the wait! Although they may seem complicated at first glance, these cookies were super easy to put together and were complete in just 30 minutes! Serve them to Santa Claus or keep them for yourself, I won’t say!

cookies on the edge of cups with milk

This is how you do it

Ready to do a quick inventory of your pantry to see if you can bake these delicious cookies in the next 30 minutes? Go ahead, I’ll wait.

Ready? Let’s go!

four steps for preparing cookie dough
  1. First, preheat your oven to 375 degrees, then very lightly grease a baking sheet OR line it with parchment paper or a baking mat.
  2. Next, get out a medium bowl and whisk together the flour, baking soda, baking powder, and salt.
  3. Take out another larger bowl and cream the sugars and butter together.
  4. Add eggs and vanilla and mix.
  5. Add the dry ingredients to the wet ingredients and mix until all the ingredients are just combined.
  6. To the batter, add a single cup of white chocolate chips along with the crushed pretzels and caramel pieces.
  7. Using a large cookie scoop or tablespoon, scoop the cookie dough into mounds on the baking sheet and arrange them at least 2 to 3 inches apart. Next, press the reserved white chocolate chips and whole pretzels (optional) on top of the cookie mounds.
  8. Place the cookies in the oven and bake for 9-11 minutes or until they begin to brown just around the edges. Let the cookies cool completely on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
  9. Repeat steps 7 and 8 until all of the cookie dough is baked.
four steps for preparing cookie dough

Why this recipe works

A twist on the same old– If you’re looking for a new way to mix up the same old chocolate chip cookie, give this a try! White chocolate chips, caramel and pretzels make an unexpected (but delicious) cookie!

Great combination of flavors – If you like the sweet and salty combo, this white chocolate cookie and caramel pretzel is for you. A great combination of flavors in every bite!

Texture, texture, texture – From the chewy caramel to the crunchy pretzel, and the crunchy/chewy texture of white chocolate and crunchy pretzels and the crunchy/chewy texture of cookie dough, these cookies will light up every taste bud and pleasure center in your brain.

easy ingredients – You probably have just about everything you need for these cookies in your pantry or fridge. And, if you have to take a quick trip to the grocery store first, you’ll find just about anything in the bakery aisle or the dairy section.

cross section of caramel white chocolate chip cookies on marble cutting board

Ideas for personalizing this recipe

  • Replace the white chocolate chips with milk, semi-sweet or dark chocolate. All are delicious!
  • You can use any type of pretzel you have on hand. If you like the look of mini twists on top but only have pretzel rods (for example) and don’t think a piece of pretzel rod will look good on top (I’m okay here), skip this part.
  • To mix together chocolate chips – use any type you like (regular, mini, chunk) and any flavor. Just make sure the final amount you use is 1 ½ cups.
  • If you want to make the tops of your cookies more cheerful for the holidays, add colorful M&M candy on top. (Red and green for Christmas, blue for Hannukah, pastel for Easter, etc.)

Expert advice

  • These white chocolate chip cookies store in an airtight container up to 1 week, if they can last that long in your home (I know they don’t in mine!)
  • You can also freeze these cookies up to 5 months. The pretzels will be softer than crispy when thawed.
  • Don’t skimp on with REAL butter (not margarine) and remember that “room temperature” should always be firm and slightly cool to the touch, not hot and soft.
  • I I would like to add an extra pretzel or half a pretzel on top of my cookies, but adding pretzels to the top is optional.
  • kraft made Caramel splits, and you can find them with the chocolate chips in most grocery stores.
  • To keep these cookies soft and chewy while storing them at room temperature, I have add a slice of bread to the container too much. The bread absorbs any excess moisture and keeps the cookies moist for up to three days.
caramel cookie and pretzel with bite

More delicious recipes

Did you make these cookies? FANTASTIC! Please rate the recipe below!

cookies lying on a table with pretzels, white chocolate chips and caramel pieces

White chocolate cookies and caramel pretzel

These soft and gooey white chocolate cookies with caramel and salted pretzels are my new favorite dessert! All you need is 30 minutes and a few simple ingredients to make these deliciously flavorful cookies.

Preparation time: ten minutes

Cooking time: ten minutes

Cooling time: ten minutes

Total time: 30 minutes

Servings: 24 cookies

Instructions

  • Preheat oven to 375 degrees and very lightly grease a baking sheet OR line with parchment paper or a baking mat.

  • In a medium bowl, whisk together flour, baking powder, baking soda and salt.

  • In a large bowl, cream together the butter and sugars.

  • Mix eggs and vanilla.

  • Add the dry ingredients to the wet ingredients and mix until just combined.

  • Stir in a cup of chocolate chips, crushed pretzels and caramel pieces.

  • Use a large cookie scoop to form mounds of cookie dough and arrange them at least 2-3 inches apart on your prepared baking sheet. Press reserved white chocolate chips and whole pretzels (optional) on top of cookie mounds.

  • Bake for 9 to 11 minutes until the cookies start to brown just around the edges. Let cool on baking sheet for 5-10 minutes before transferring to wire rack to cool completely.

  • Repeat with remaining cookie dough. Store them in an airtight container for up to 1 week (although they won’t go that long without being eaten – just to say).

Remarks

Butter: use REAL butter (not margarine) and remember that ‘room temperature’ should always be firm and slightly cool to the touch, not hot and soft.
Pretzels: I like to add an extra pretzel or half a pretzel on top of my cookies, but that’s optional.
Caramel chips: Kraft makes caramel chunks, you can find them with the chocolate chips in most grocery stores.

Nutrition

calories: 278 calories, Carbohydrates: 37 g, Protein: 3 g, Fat: 13 g, Saturated fat: seven g, Trans fat: 1 g, Cholesterol: 36 mg, Sodium: 238 mg, Potassium: 93 mg, Fiber: 1 g, Sugar: 24 g, Vitamin A: 260 UI, Vitamin C: 1 mg, Calcium: 43 mg, Iron: 1 mg

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