These were absolutely amazing. First definable as “dark chocolate” cookies I have ever come across. However, a warning should be given as to the potentially addictive quality of these cookies.
1 1/4 c butter
3/4 c sugar
2/3 c brown sugar
2 eggs
2 1/2 c flour
3/4 c cocoa
1/2 tsp baking soda
1/4 tsp salt
Cream butter and sugar. Add eggs. Sift together flour, cocoa, soda, and salt. Add to butter mixture gradually, mixing as you go.
Bake 10-12 minutes at 375.
Preheat oven to 350
Cream: 1/4 c butter, 1/4 c sifted sugar
Beat in: 2 eggs, 1 tsp vanilla
Fold in: 1/2 c flour
Bake in greased molds about 15 minutes. Can also drizzle the dough in lines on a greased cookie sheet. If flat or flat and dipped in icing they are Cat’s Tongue Cookies, if you turn them into cookie sandwiches, they are Maquis. Suggested filling or coating – <a href=”http://www.phoenixfiles.plutospeaks.info/?p=935″>European Chocolate Icing</a>.
Preheat oven to 375
Cream 1/2 c butter.
Add gradually and mix until creamy: 1/2 c brown sugar, 1/2 c white sugar
Beat in: 1 egg, 1/2 tsp vanilla
Sift and stir in: 1 c + 2 T flour, 1/2 tsp salt, 1/2 tsp baking soda
Stir in: 1/2 c chocolate chips (can also add 1/2 c chopped nuts, if you like)
Bake about 10 minutes.
Benefit to making things that produce as many leftovers as some of my choices of late is that sometimes I can use my cooking time to make something more interesting. This was the first time I had made this particular style of cookie, and it was an amusing experience.
Warning: This recipe doesn’t make very many cookies. The count for me was 17 (though it claims 3 dozen), although I was less particular about the “drop by teaspoon” and I didn’t flatten them out or curl them.
2 egg whites
1/2 c sugar
1/4 tsp vanilla
3 T butter, melted
3 T flour
1/2 c sliced, blanched almonds
Preheat oven to 400. Grease large cookie sheet and dust with flour. (Unless using nonstick or silicone.) Combine egg whites, sugar, and vanilla – beat with a whisk about 2 minutes, or until sugar is dissolved. Add melted butter and flour, beat until smooth. Stir in almonds.
Drop by teaspoonful onto cookie sheet. With a small spatula, spread each to a 3 inch circle. I only put six in per cookie sheet. Bake 4 to 5 minutes, or until cookies are golden brown around edge and lightly browned in the center. Immediately, using the spatula again, remove cookies carefully, and place over a rolling pin to curl them. Repeat until out of batter.
3/4 c butter
1 c packed dark brown sugar
2 eggs
8 oz german sweet or 2 1/2 c semisweet chips, melted and cooled
1 T water
1 1/4 c all purpose flour
1/2 tsp baking soda
1/2 tsp salt
3 c quick oats
1 c chopped nuts
1 c sweet coconut
Mix butter and sugar, add eggs, melted chocolate, water. Mix flour, soda, salt, add to batter. Stir in oats, nuts, and coconut. Drop by T 2 inches apart onto greased (or silicon) cookie sheets. Bake 10 minutes at 375, until bottoms are browned and tops are soft. Ward off devourers for 2 minutes.
Our first making of these involved chocolate mint fresh from the garden. Lovely and tasty.
(can use any of the mints or lemon herbs, as well as rosemary, or some of the funkier basils)
(Keep a bit in a tin, or 2 months in freezer)
12 T butter
2/3 c sugar
1 egg
1/2 tsp vanilla
2 c flour
2-3 T minced fresh herbs
pinch salt
Preheat oven to 350.
Cream butter and sugar. Mix egg and vanilla and then beat in. Gradually mix in flour, then herbs, then salt. Divide in two, wrap in plastic wrap, chill 1 hour or freeze 20 minutes. Cut into 1/4 inch rounds. Bake 10 minutes.
Cream:
3/4 c shortening (or softened butter)
1 1/2 c light brown sugar
Combine and add to above:
1 egg
1/4 c water
1 tsp vanilla
Combine and add:
1 c whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
Add to result:
1 c oats
1 c raisins
1 c semisweet chocolate chips
Bake 10 to 15 minutes at 350.
1/2 c butter
1/2 c creamy peanut butter
1/2 c packed brown sugar
1/2 c granulated sugar
1 egg
1 tsp vanilla
1 1/2 c all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c chocolate chips
Mix butter and peanut butter, beat until light and fluffy. Add egg and vanilla. Mix, then add: flour, soda, baking powder, and salt.
Shape 1/4 c dough into ball. Place balls on greased cookie sheet about 5″ apart. Flatten with glass dipped in sugar.
Bake 13-15 minutes at 350 or until firm. Cool before eating.
1/4 c butter, softened
1/2 c brown sugar, packed
1 egg
3/4 c whole wheat flour
3/4 c applesauce
1/2 c rolled oats
1/3 c wheat bran or germ
1/4 c dry milk
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp salt
1 c raisins (can toss in some chocolate chips, too, if wanted)
1/4 c chopped nuts
Cream butter and sugar. Add egg. Stir or lightly mix everything but the chunky bits (fruit and nuts and chips). Add. Stir in chunky bits. drop by T 2″ apart on greased cookie sheet. Bake 10 minutes at 375. I still want to come up with a curried variant of these. One of my favorite breakfast foods, when I remember to eat breakfast. You can mess around with what fruit and nuts you use – I’ve done quite a few variants.
Mix: 1 c butter, 2 c brown sugar (packed)
Add after combining: 2 beaten eggs. 2 1/2 tsp vanilla
Alternate this mixture: 3 1/2 c flour, 1 tsp salt, 2 tsp baking powder
with this one: 1 c milk, 4 oz chocolate, 2 T butter
After all that is mixed together stir in 2-ish cups of chopped nuts, chocolate chips, mint chips, etc… I haven’t tried using any sort of fruit with this recipe. Drop by tsp onto cookie sheets. Bake 10-15 minutes at 350.
These are also wonderful with a tablespoon or two of minced fresh mint mixed in.