6073 sugar bake chocolate cookies Recipes

granulated sugar (about 2 1/2 oz), granulated sugar (for coating ), unbleached all-purpose flour (7 1/2 oz), dutch-processed cocoa powder, baking soda, table salt plus 1/8 tsp, dark corn syrup, egg white, vanilla extract, unsalted butter, softened (70 degrees ), dark brown sugar (about 2 1/2 oz), bittersweet chocolate, chopped into 1/2-inch pieces

butter, softened, brown sugar , packed, sugar, baking cocoa, almond extract, vanilla extract, eggs, all-purpose flour, baking soda

flour, oats, brown sugar (packed), baking soda, salt, egg, softened butter, vanilla caramels, semi-sweet chocolate chips (1 cup), chopped pecans or 1 cup walnuts, milk

sugar-free chocolate cream-filled cookies (about 18 cookies), butter, melted, cream cheese, butter, vanilla, splenda sugar substitute (or equivalent sweetener), unsweetened baking cocoa, eggs, cream, fresh fruit

butter, white sugar, evaporated milk, unsweetened cocoa powder, flaked coconut, rolled oats

white sugar, milk, margarine, rolled oats, vanilla extract, unsweetened cocoa powder, flaked coconut

gelatin, water, part-skim ricotta cheese, light cream cheese, sugar, cocoa, oreo cookie pie crust (or make your own )

sugar, butter, egg, vanilla extract, all-purpose flour, unsweetened dutch-processed cocoa powder (i recommend callebaut brand), baking soda, semi-sweet chocolate chips (i recommend ghirardelli brand)

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

chocolate cookie crumbs, unsalted butter melted, granulated sugar divided, chocolate ice cream softened slightly, dry roasted peanuts chopped, egg whites

baking soda, brown sugar, butter, chocolate chips, eggs, flour, sugar, vanilla extract

butter, shortening, granulated sugar, baking chocolate, melted, eggs, vanilla, flour, chocolate chips, cream, butter, powdered sugar

chocolate cookie crumbs, sugar, cocoa powder, butter, cream cheese, white sugar, baking cocoa, all-purpose flour, eggs, sour cream, irish cream

king arthur unbleached all-purpose flour, sugar, baking cocoa, baking soda, salt, egg whites, corn syrup, sugar, fat-free milk

honey, peanut butter, sugar, chocolate chips, wheat germ, flax seed meal, cocoa, quick oats

tea biscuits, butter, sugar, cocoa powder, milk, eggs, vanilla

all-purpose flour , spooned in and leveled, strained dutch-processed cocoa powder, baking powder, baking soda, salt, unsalted butter, slightly firm, superfine sugar, egg, pure vanilla extract, instant espresso powder , dissolved in 1/2 tsp boiling water, unsweetened chocolate, melted, strained powdered sugar, for rolling

sugar, butter, softened, egg, vanilla, all-purpose flour, unsweetened cocoa powder, baking soda, chocolate chips, almonds or 1/2 cup pecans or 1/2 cup walnuts