Easy Cookie Recipes - Chocolate Caramel Cookies

  • 1/2 pound (1 cup/2 sticks) unsalted butter at room temperature
  • 1 cup light brown sugar, packed (I used dark brown)
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 extra-large eggs at room temperature (I used large eggs)
  • 2/3 cup good unsweetened cocoa
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup chocolate chips
  • Chopped caramels
Preparation Instructions :-
  • Preheat the oven to 350 degrees F. (I baked at 335 F)Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Dissolve espresso powder in vanilla extract. Add dissolved mixture, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Stir in chocolate chips.
  • Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Put chopped caramel pieces on top. Dampen your hands and flatten the dough slightly. Bake for exactly 15 (I baked for 12) minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

Easy Cookie Recipes - Chocolate Chocolate Chip Cookies

Chocolate Chocolate Chip Cookies
Recipe Source: melskitchencafe.com

**Resist the urge to bake the cookies longer than indicated; they may appear underbaked at first but will firm up as they cool.**

2 cups Flour
½ cup Baking Cocoa
2 teaspoons Baking Powder
½ teaspoon Salt
16 ounces Semisweet Chocolate, chopped (it is best not to substitute chocolate chips since they melt differently)
4 large Eggs
2 teaspoon Vanilla
10 Tablespoon Butter, softened to room temperature
1 ½ cups packed Brown Sugar
½ cup White Sugar
1 ½ cups Semisweet Chocolate Chips

Preparation Instructions :-

  • Whisk together the flour, cocoa, baking powder, and salt in a medium bowl; set aside. 
  • Melt the chocolate in the microwave (50% power for 2 minutes, then stir and microwave in 20 second intervals until chocolate is melted – be careful not to overheat or chocolate will sieze). In a small bowl, beat the eggs and vanilla lightly with a fork; set aside. 
  • Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Finally add the chocolate chips. Do not overbeat. Cover with plastic wrap and let stand at room temperature until the consistency is fudge-like, about 30 minutes. 
  • Meanwhile, adjust the oven racks to the upper- and lower-middle positions and preheat oven to 350 degrees. Line 2 sheets with parchment paper or silpat liners (this is pretty important – if the cookies are baked on a greased baking sheet only, they will probably stick). Roll the dough into 1 ½ inch balls and place them on the cookie sheets, spacing them about 1 ½ inches apart.
  • Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10-11 minutes, rotating the baking sheets from top to bottom halfway through the baking time. Cool the cookies on the sheets about 5 minutes or until set and transfer to a cooling rack to cool completely. Repeat with remaining dough.

Easy Cookie Recipes - How to Make Homemade Chocolate Chip Cookies from Scratch

First, get your ingredients together.

You need to start with your ingredients. What do you need? You will need the following:

2 1/4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 sticks butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs
2 cups (12 oz.) semi-sweet chocolate chips

Make sure you have all the ingredients. Anything else you need you' will need to buy at the store. Make a list and double check it before you go so that you don't forget anything. If you find out half-way through you're missing something, you're going to be upset. Once you have all the ingredients to make homemade chocolate chip cookies from scratch, you can start mixing them together.

You can use an electric mixer to mix the dough, but be careful not to 0ver-beat it together. Start by creaming together the butter, brown sugar, and granulated sugar. If you want, you can use the mixer for this step only to get the best results.

Once the butter and sugar is creamed together, mix in the vanilla and eggs. Don't beat it together, you don't want it to be frothy. This will make your chocolate chip cookies spongy instead of chewy and moist.

Start mixing together your dry ingredients for your homemade chocolate chip cookies.

Next, get a separate bowl and measure and mix together the flour, baking soda, and salt. Mix it together well so that there are no lumps in the flour.

Now, you can slowly start adding the flour to the wet mixture. Mix is slowly but thoroughly. Use an electric mixer with a dough hook on a low setting to make it easier.

Finally, pour in the chocolate chips and mix it all together. When you learn how to make chocolate chip cookies from scratch, you will need to mix it correctly and use all the right amounts or else they won't come out right.

When the dough is all mixed, put it in the refrigerator for at least an hour, preferably 2 to 4 hours or overnight. The chocolate chip cookies will come out better when the dough is chilled.

Time to bake your homemade chocolate chip cookies.

When the dough is chilled completely, preheat your oven to 350 degrees. Get a nonstick cookie sheet. You can put a sheet of parchment paper on the pan to make it easy to remove the chocolate chip cookies, but that is optional. If you do, be careful when you move the pan around after they're baked so that they don't slide off the pan.

Use a spoon and make small 1 1/2 inch balls with the homemade chocolate chip cookie dough. Roll them in your hands to make perfect circles, but don't handle them too much or they will start to get warm before they get into the oven.

Place them on the cookie sheet about 2 inches apart and 2 inches from the edges. Put them in the oven and bake for 8 to 12 minutes, depending on your oven and how big you made the cookies. Keep an eye on them and remove them when they are golden brown.

Remove them from the oven and let them cool for about 5 minutes on the pan. Then, remove them from the pan and put them on a cooling rack. Let them cool completely or you can serve them warm.

It is not hard to learn how to make chocolate chip cookies even if you are making them from scratch. Make these delicious cookies for a party, get together, or for your cookie jar. Everyone will love these warm, delicious chocolate chip cookies and will come back for more!

Source : How to Make Homemade Chocolate Chip Cookies

Cookie Cookbook - 1001 Cookie Recipes: The Ultimate A-To-Z Collection of Bars, Drops, Crescents, Snaps, Squares, Biscuits, and Everything That Crumbles [Hardcover]

Product Description
1,001 full-color photos. 7 1/2 x 10 1/4.

From the Inside Flap
It's here! Never before has there been a book like this one--and how have bakers survived without it? This is the most complete, the most user-friendly, the ultimate cookie collection, sure to be the last word on the subject for years to come.

Gregg Gillespie has roamed the earth in search of cookies--zeroing in on the best versions of tried-and-true classics, and discovering deliciously innovative new tastes and textures. The result is a meticulously compiled cookie encyclopedia, ranging from the most basic shortbreads to wonderfully complex creations for every occasion. Multiple versions of popular favorites, from Chocolate Brownies to Oatmeal Cookies, make this the only cooke resource anyone needs--and inventive new recipes provide an inspiring change for the seasoned baker.

Organized in a simple, alphabetical format with a handsome and helpful color photograph accompanying each recipe, 1001 Cookie Recipes features complete instructions for the widest variety of bars, drops, crescents, snaps, squares, biscuits...in short, everything that crumbles. All recipes are designed for use by beginners as well as experienced kitchen magicians, and often feature suggestions for ingredient substitutions and variations. An introduction elaborating on the types and uses of standard ingredients and utensils provide a quick tour through the basics of sure-fire cookie-baking.

Browsable indexes--organized by ingredient as well as by category of cookie--mean that just the right recipe is always at a baker's fingertips. Feel like making a brownie? Or a drop cookie? Or something with coconut? A glance down the specialized list helps focus on the perfect choice.

We never outgrow our love of cookies in all of their myriad shapes, flavors, and textures: they're the ultimate indulgence. And now, thanks to Gregg Gillespe, their infinite variety and delight are neatly captured between the covers of this miraculous book.

From the Back Cover
This is the complete cookie bible, featuring 1001 easy-to-follow, alphabetically arranged recipes; browsable indexes; and 1001 vivid color photographs. Recipes include:
Almond Crisps / Banana-Oatmeal Cookies / Bourbon Chews / Butterscotch Bars / Caraway Seed Cookies / Chocolate Chip Nut Bars / Coconut Biscuits / Date Newtons / English Tea Biscuits / Fudge Brownies / Fruit Cookies / German Spice Cookies / Gingerbread Cookies / Hazelnut Macaroons / Honey Orange Crisps / Lady Fingers / Lemon Bars / Mint Chocolate Cookies / Oatmeal Cookies / Peanut Butter Jumbos / Pine Nut Crescents / Rocky Road Bars / Vanilla Sugar Cookies / Walnut Fruit Rings / Zucchini Bars

And 976 more...

About the Author
Gregg R. Gillespie has owned, operated, and managed retail and commercial baking establishments in New England and California. He now lives in Reno, Nevada, and has been obsessed with cookies since he was eight years old.

Product Details

  • Hardcover: 428 pages
  • Publisher: Black Dog & Leventhal Publishers; English edition (January 11, 1995)
  • Language: English
  • Product Dimensions: 10.3 x 7.5 x 1.3 inches

Easy Cookie Recipes - Chocolate Ginger Cookies with White Chocolate & Hazelnuts


  • 1 cup (16 tbsp) unsalted butter, softened
  • 2/3 cup (packed) brown sugar
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1 1/4 tsp ground ginger
  • 3/4 tsp ground nutmeg
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 4 oz. white chocolate, roughly chopped
  • 1/2 cup chopped hazelnuts
Preparation Instructions :-
  • Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set the oven racks at the lowest and middle settings.
  • In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes.
  • Beat in eggs, one at a time, until combined.
  • In a medium bowl, whisk together flour, unsweetened cocoa, ground ginger, freshly ground nutmeg, baking soda, and salt. Turn the mixer to low and gradually add the flour mixture until just combined.
  • Stir in coarsely chopped white chocolate and chopped hazelnuts.
  • Using 2 tablespoons of dough for each cookie, drop the dough onto the prepared baking sheets, about 3 inches apart. Bake until the cookies are set around the edges and still slightly soft in the middle, 10 to 12 minutes, rotating the pans from top to bottom and front to back halfway through baking.
  • Makes approximately 40 cookies.

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