Chocolate Cookies Recipes

I found an interesting story about the Neiman-Marcus chocolate chip oatmeal cookie recipe today. The story has to do with a woman eating lunch at Neiman-Marcus and asking for the recipe for their famous chocolate chip cookies. She got the recipe, however she also received a bill for $250.

Apparently, this story has been going around the Internet for years. Here’s the recipe for Neiman-Marcus’ famous chocolate chip cookies. Whether the story is true or not (according to Snopes it isn’t true), this cookie recipe sounds delicious and makes about 2 dozen cookies.

Ingredients

• 1/2 cup (1 stick) butter, softened
• 1 cup light brown sugar
• 3 tablespoons granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1-3/4 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 teaspoons instant espresso coffee powder
• 1-1/2 cups semi-sweet chocolate chips

Directions

1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds).
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Yield: 2 dozen cookies

A great tasting cookie and easy to make too! You’ll probably want to keep this recipe a secret. :) Enjoy!

Ingredients

• 1/2 cup butter, softened
• 1/4 cup white sugar
• 1/3 cup brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup semisweet chocolate chips
• 1/2 cup coarsely chopped walnuts

Cooking Instructions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, then stir in the vanilla. Combine the flour and baking soda, stir into the creamed mixture. Fold in the chocolate chips and walnuts. Drop by rounded ice cream scoops onto a cookie sheet, and press down slightly to flatten. Cookies should be about 2 inches apart.

Bake for 11 to 14 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Source: allrecipes.com
Photo credit: allrecipes.com

Here is a very easy chocolate cookie recipe and the cookie is surprisingly not very filling. So you can eat a few pieces and not feel so bloated as you would if you ate half a bag of Oreos. :) All you need is baking chocolate, Oreo cookies and peanut butter to create a great looking and sweet tasting marbled dessert “bark”. Perfect for those spring and summertime get-togethers. This recipe is a Kraft Foods recipe.

Ingredients:

• 1 (8 ounce) package BAKER’S Semi-Sweet Baking Chocolate
• 1 (6 ounce) package BAKER’S Premium White Baking Chocolate
• 2 tablespoons peanut butter
• 10 OREO Chocolate Sandwich Cookies

Cooking Directions:

1. Place semi-sweet chocolate and white chocolate in separate medium microwaveable bowls. Microwave until completely melted, following directions on package. Add peanut butter to white chocolate; stir until well blended. Crumble half the cookies over chocolate in each bowl; mix well.
2. Drop spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates. Cut through chocolate mixtures several times with knife for marble effect.
3. Refrigerate at least 1 hour or until firm. Break into 14 pieces. Store in airtight container in refrigerator.

Yield: 14 servings

Variations:

For a variation of this recipe, try Kraft’s Cranberry-Kissed Chocolate Cookie Bark! Simply omit the peanut butter. Prepare chocolate mixtures and marbleize as directed. Immediately sprinkle evenly with 1/4 cup dried cranberries. Refrigerate at least 1 hour, then break into pieces as directed.

Enjoy!

Here’s a great Italian type cookie or pastry called a cannoli — with a chocolate filling! The photo above are a few traditional cannolis with one being dipped in chocolate. This recipe will look a little different with the chocolate filling.

• 18 prepared cannoli shells
• 3 c. ricotta cheese
• 1 1/4 c. powdered sugar
• 2 tsp. vanilla
• 1/4 c. cocoa
• 1 c. chopped toasted pecans
• 3/4 c. semi-sweet chocolate chips
• Powdered sugar

Combine cheese, sugar, vanilla, chocolate chips and cocoa; beat with electric mixer until smooth. Add 1/2 cup chopped pecans. Chill. Fill cannoli shells with cheese mixture. Dip ends in chopped pecans, dust with powdered sugar. Serve immediately.

INGREDIENTS

• 1 2/3 cups sweetened condensed milk
• 3 (1 ounce) squares unsweetened chocolate
• 2 cups shredded coconut
• 1 pinch salt
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
2. Combine milk and chocolate in double boiler over low heat. Stir frequently until chocolate has melted. Remove from heat and pour into mixing bowl. Stir in coconut, pecans, vanilla and salt. Mix well. Drop by teaspoonfuls onto cookie sheets.
3. Bake for about 15 minutes, or until firm.

Sorry, no photo at this time.

I found this one on the web and thought it was very interesting. It doesn’t have ingredients that a typical holiday cookie has — but it does have lots of color and texture. Here’s what you’ll need:

• 3/4 cup raisins
• 3/4 cup flaked almonds
• 3/4 cup shredded coconut
• 2 cups crushed cornflakes
• 3/4 cup sweetened condensed milk
• ½ cup halved glace cherries
• 4 ounces of semi-sweet or milk chocolate
• 4 ounces of white chocolate

Start by preheating your oven to 325 degrees.

Measure 3/4 cup of the sweetened condensed milk into a measuring cup with a pour spout.

Sweetened condensed milk is really thick and sticky. If you spray the measuring cup with cooking spray first, the condensed milk will slip right out of the measuring cup.

In a large bowl combine

• ¾ cup of raisins
• ¾ cup of flaked almonds
• ¾ cup of shredded coconut
• 2 cups of crushed Cornflakes
• ¾ cup of Sweetened Condensed Milk

Mix well.

Line a baking sheet with sides with non-stick tin foil — if you have on hand. (This stuff is really fantastic! Nothing sticks to it!) If you only have regular tin foil then you have to “grease” the foil, preferably with shortening. You could spray it with cooking spray or smear butter all over the tin foil.

Place 1/8 of a cup the mixture onto the foil lined oven trays.

They don’t really spread or change shape when they are cooking so they don’t have to be really far apart.

Cut the candied cherries in half.

Put ½ a cherry on each cookie. Be sure each cookie stays squished together. You may have to pat the edges with your fingers to keep the edges together.

They are now ready to go into the preheated oven.

Bake 14-15 minutes or until light golden.
Cool slightly before removing from tray, cool on wire rack.

While the cookies are cooling, put about two cups of water in the kettle and bring it to a boil. Put the dark chocolate chips into a small baggie. Pour the water into a medium bowl.

Set the baggie of chocolate chips into the bowl. In about 5 minutes the chocolate will be melted. Snip the corner of the baggie.

Squeeze the chocolate into a funnel shape and squirt the base of each cookie with melted chocolate.

With a knife, spread the chocolate into a thin layer on the bottom of the cookie. (If any cherry has fallen off, use the melted chocolate as glue to reposition the cherry!)

Let the bottom chocolate completely harden before flipping them over. (You can set them in the refrigerator to speed this step up.)

Melt the white chocolate the same way you melted the dark chocolate and drizzle it on the top of each cookie.

Store the cookies in an airtight container in fridge.

Enjoy and Happy Holidays!

Here’s a great holiday treat — a chocolate cookie recipe made with cocoa, buttermilk, and chopped pecans.

INGREDIENTS:

• 1/4 cup butter, softened
• 1/4 cup shortening1 cup sugar
• 1 egg
• 3/4 cup buttermilk
• 1 teaspoon vanilla
• 1 1/4 cup sifted all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cocoa powder, unsweetened
• 1 cup chopped pecans

PREPARATION:

Cream shortening and butter with sugar; beat in egg. Stir in the buttermilk and vanilla. Sift dry ingredients together then stir into the first mixture. Stir in pecans. Chill cookie dough for 1 hour. Drop with a teaspoon onto greased baking sheet, leaving about 2 inches between cookies.

Bake in preheated 400° oven for about 8 to 10 minutes, or until set. Cool and frost with a simple chocolate or vanilla icing if desired. Makes about 2 1/2 to 3 dozen cookies.

My wife swears by this recipe for the classic chocolate chip cookies recipe but she doesn’t use the nuts and adds a dash of cinnamon.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.