Time 45m Yield 2 dozen Number Of Ingredients 12 Steps:
Heat oven to 350 degrees. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, beat butter, granulated sugar and brown sugar together with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the egg and vanilla until smooth. Reduce the speed to low and beat in the flour mixture. Add coconut, chocolate and pecans and mix to just combine. Portion the dough in 2 tablespoon scoops and roll them into balls. Place them on parchment-lined baking sheets, at least 2 inches apart. Bake the cookies until dry on top but still soft in the center, about 10 minutes. Remove from the oven and immediately tap the sheets against a work surface to deflate them slightly. Let the cookies sit on the sheets for 3 minutes, then transfer them to a rack to cool completely.
Time 35m Yield 4 dozen. Number Of Ingredients 12 Steps:
Preheat oven to 350° In a microwave, melt chocolate and shortening; stir until smooth. Stir in coffee granules; cool and set aside., In a large bowl, beat eggs and sugar until light and lemon-colored. Beat in cooled chocolate and the vanilla. Combine the flour, baking powder and salt; add to chocolate mixture and mix well. Stir in chopped pecans. , Working quickly, drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Place a pecan half in the center of each. Bake until cookies are set, 10-12 minutes. Cool for 1 minute before removing to wire racks. If desired, dust with confectioners’ sugar.
Time 15m Yield about 3-1/2 dozen. Number Of Ingredients 6 Steps:
In a large bowl, combine the cake mix, butter, oats and eggs until well blended. Stir in the chocolate chips and raisins. , Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until edges are firm. Cool for 5 minutes; before removing to wire racks to cool completely.
Time 30m Yield 3 dozen Number Of Ingredients 12 Steps:
Preheat the oven to 375 degrees F. Line baking sheets with parchment paper. In a stand mixer or large bowl using a hand mixer, blend the butter, both sugars, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips, coconut and pecans. Drop the dough by tablespoonfuls onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack.
Time 48m Yield 30 servings, 1 cookie each Number Of Ingredients 11 Steps:
Heat oven to 350°F. Combine flour and baking powder. Beat butter and sugar in large bowl with mixer until light and fluffy. Add chocolate, eggs and vanilla; mix well. Gradually beat in flour mixture. Reserve 1/4 cup each coconut and nuts; stir remaining into dough. Drop dough into 30 mounds, 2 inches apart, on baking sheets, using about 2 Tbsp. dough for each. Bake 12 to 13 min. or until cookies are puffed and shiny. Cool on baking sheets 1 min. Remove to wire racks; cool completely. Microwave caramels and water in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended when stirred. Drizzle over cookies. Top with reserved coconut and nuts.
Time 55m Yield 48 Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with a silicone baking mats or parchment paper. Whisk flour, cocoa powder, baking soda, and salt together in a bowl. Beat butter, brown sugar, white sugar, eggs, and vanilla extract together in a bowl with an electric mixer until light and fluffy. Add flour mixture to butter mixture, 1/4 cup at a time, until dough is well-combined. Gently stir chocolate chunks, coconut, and pecans into dough. Scoop dough in 1-inch balls onto prepared baking sheets. Bake in the preheated oven until cookies are set, 8 to 10 minutes. Cool completely.
Time 15m Yield 48 cookies,depending on size Number Of Ingredients 5 Steps:
Pre heat oven to 350°. Mix all ingredients together. Drop by teaspoon onto ungreased cookies sheet. Bake for 10-12 minutes. Let cool for for 2 minutes and remove. Hide them, they will disappear!
Time 55m Yield 48 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. Drop dough by teaspoonfuls onto ungreased cookie sheets. Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.
Time 45m Yield 48 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. Mix in walnuts. Drop by spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.
Time 1h Yield 24 Number Of Ingredients 6 Steps:
Heat oven to 375°F. In medium bowl, stir together butter and egg. Stir in cookie mix, cocoa and water until soft dough forms. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 7 to 9 minutes or until cookies are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Generously frost cookies with coconut pecan frosting.
Time 1h5m Yield 12 cookies Number Of Ingredients 10 Steps:
In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies). Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly. Bake for 12-15 minutes, or until the edges have started to barely brown. Cool completely before serving. Enjoy!
Time 30m Yield 3 1/2 dozen cookies Number Of Ingredients 6 Steps:
“In a mixing bowl, combine the dry cake mix, eggs, butter and oats. Stir in the chocolate chips and raisins. Drop by heaping teaspoonfuls 2 inches apart onto an ungreased baking sheet. Bakew at 350 degrees for 9-11 minutes or untill set. Cool for 5 minutes; remove to wire racks.
