Triple Chocolate Cookies

Submitted By: Kersbear

The key to the fudgy texture of these cookies is letting them cool directly on the baking sheets. Avoid using bittersweet bar chocolate--the cookies will be too rich and won't hold their shape.

Makes 26 cookies 3 ounces unsweetened chocolate , chopped
1 1/2 cups bittersweet chocolate chips
7 tablespoons unsalted butter , cut into pieces
2 teaspoons instant coffee
2 teaspoons vanilla extract
3 large eggs , at room temperature
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon table salt
1 1/2 cups semisweet chocolate chips


1. Melt unsweetened chocolate, bittersweet chips, and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.

2. Stir coffee powder and vanilla extract together in small bowl until dissolved. Beat eggs and sugar in large bowl with electric mixer at medium-high speed until very thick and pale, about 4 minutes. Add vanilla-coffee mixture and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.

3. Whisk flour, baking powder, and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will more closely resemble thick brownie batter than cookie dough).

4. Meanwhile, adjust two oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two large baking sheets with parchment paper. Using 1 heaping tablespoon batter per cookie, place cookies 2 inches apart on prepared baking sheets (see photo, right). Bake until cookies are shiny and cracked on top, 11 to 14 minutes, rotating baking sheets top to bottom and front to back halfway through baking time. Transfer baking sheets to racks and cool cookies completely, on baking sheets, before serving.

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Key Lime & White Chocolate Chip Cookies

Submitted By: Kristin&Adam

1/2 cup butter (room temp)
1 cup sugar
1 egg
1 egg yolk
1.5 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup fresh key lime juice (regular lime juice is ok)
1.5 tsp grated lime zest
1-1.5 cups white chocolate chips
1/2 cup powdered sugar (for decoration)

Preheat oven to 350 F. Grease cookie sheets. In a large bowl, cream butter, sugar, egg & egg yolk until smooth. Stir in lime juice & lime zest. Combine flour, baking powder & salt; blend into the creamed mixture. Add white chocolate chips and blend. Form dough into 1/2 inch balls and arrange on the prepared cookie sheet. Bake 8-10 minutes or until lightly browned. Cool on wire racks. Sift powdered sugar over cookies while still warm.

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Florentines

Submitted By: Sara_18

These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence.

1 3/4 cups sliced, blanched almonds (about 5 ounces)
3 tablespoons all-purpose flour
Finely grated zest of 1 orange (about 2 tablespoons)
1/4 teaspoon fine salt
3/4 cup sugar
2 tablespoons heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
Chocolate Topping, optional:
2 to 4 ounces semisweet chocolate, chopped

Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.

Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.

Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.

Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

Optional chocolate topping:
Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)

For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.

For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

Busy baker's tips: Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved

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Pumpkin Chocolate Chip Cookies

Submitted By: npayne (Nicole)

1 cup butter (2 sticks)
1.5 cups honey (or 2 1/4 cups sugar)
2 eggs and 2 teaspoons vanilla
2 cups canned pumpkin (be sure it is the pumpkin w/o spices)
5 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon

Preheat oven to 350.

Grease cookie sheets.

Cream together the butter and honey.

Beat in the eggs, vanilla and pumpkin.

Sift together flour, baking powder, baking soda, nutmeg and cinnamon. Add to the above mixture.

Add a 12 oz. bag of chocolate chips.

Drop by teaspoon onto greased cookie sheet.

Bake 15 minutes.

**This recipe makes enough for a small army but the cookies freeze really well and taste so good cold with milk.

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The BEST Oatmeal Raisin Cookies

Submitted By: Mrs.LinZL (Lindsey)

2c. all purpose flour
1/2t. salt
1/2t. cinnamon
1t. baking soda
1t. baking powder
1c. unsalted butter, room temp
1c. light brown sugar
1/2c. granulated sugar
1T. vanilla extract
3T milk
2 eggs
3c old fashioned oats
1c raisins

In medium bowl whisk together flour, salt, cinnamon, baking soda, baking powder. Set aside.

In large mixing bowl combine butter, brown sugar and granulated sugar until fluffy.

Add Vanilla, milk and eggs (one egg at a time).

Stir in oats and raisins.

Place dough in fridge covered tightly, 2 hours up to overnight, until dough is firm.

Heat oven to 350, line baking sheets with parchment paper.

Scoop out 2 Tablespoons of dough and shape into a ball, flatten to a 2 inch diameter, placing 3 inches apart.

Bake 16-18 minutes, rotating pans between over shelves halfway through baking.

Cool and store in airtight containers, or freeze in airtight container.

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Very Yummy Chocolate Chip Cookies

Submitted By: Sara_18 (Sara)

Believe it or not, these are actually adapted from Hillary Clinton's recipe. Way back when it was Clintonty> vs. Bush Sr - they had a first lady bake off between Laura and Hillary. Hill won and when you make the cookies, you'll know why.

Here’s her recipe, below you’ll find my adaptations:

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

Preheat oven to 350 degrees. Brush baking sheets lightly with vegetable oil.

Combine flour, salt and baking soda on waxed paper.

Beat together shortening, sugars and vanilla in large bowl with electric mixer until creamy. Add eggs and beat until light and fluffy.

Gradually beat in flour mixture. Stir in rolled oats and then chocolate chips.

Drop batter by rounded teaspoonfuls onto baking sheets. Bake for 8-10 minutes or till golden. Cool cookies on sheets for 2 minutes. Remove to wire racks to cool completely.

Now, I replace the shortening with butter and I add about 2 teaspoons of almond extract (my secret baking weapon). Everyone who tries them LOVES them!

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