chocolate cookie

Chocolate Marshmallow Cookies have a delicious chewy cookie, topped with a warm marshmallow and smooth chocolate frosting.&nbsp;

Chocolate Marshmallow Cookies

unsalted butter

sugar

eggs

vanilla extract

all-purpose flour

cocoa powder

baking soda

salt

marshmallows (, halved)

butter (, softened)

Tablespoons unsweetened cocoa powder

Tablespoons milk

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

Add the butter and sugar to a mixing bowl and cream together until light and fluffy, about 3 minutes. Add eggs and vanilla and mix well. 

In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add to the bowl with the creamed butter mixture and stir just until combined. 

Scoop the dough by rounded tablespoons onto your cookie sheet. Bake for 8 minutes. Remove from oven and top with a marshmallow half (cut-size down). Return to oven for 2 minutes. 

Allow to cool completely while you make the frosting.

Add butter to a mixing bowl and beat with electric mixers for 1 minute. Add the cocoa powder and milk and mix to combine. Add powdered sugar and mix for at least 2-3 minutes or until smooth. Mix in vanilla. Add more powdered sugar if needed.

Once cookies have cooled, cover the tops of the marshmallow and cookie with frosting.

Store leftovers in an airtight container, or freeze for later.

For the frosting:

The ultimate indulgence- chewy chocolate cookies topped with caramel and sprinkled with sea salt! Your new favourite cookie is here!

Chocolate Salted Caramel Cookies

butter

egg egg

tsp vanilla extract

tsp baking powder

tsp baking soda

water

300 g plain flour

tsp sea salt (plus extra for sprinkling)

tbsp milk of choice

300 g dark chocolate (70% cocoa solids)

200 g thick caramel or dulce de leche

Preheat the oven to 160C. Line 2-3 large baking trays with baking parchment. Place the butter and both sugars in a bowl of an electric mixer and beat on medium speed for about 6 minutes until sandy in texture. Add the egg, egg yolk and vanilla. Increase the speed to high and beat for 2 more minutes until pale and creamy. Place the baking powder and baking soda in a small bowl and mix with water. Add the baking powder mixture, flour, salt, cocoa, milk and chocolate to the butter mixture and beat on low speed until just combined.

Working in batches, scoop out about 2 tbsp of dough, roll into balls and place on the trays, leaving some space between as the cookies will spread. Bake for 10-13 minutes until or until golden brown and firm to the touch. Allow to cool on trays for 10 minutes, then move to the cooling rack to cool completely. Spread the cookies with caramel and sprinkle with sea salt. Enjoy!

Giant chocolate chip cookie with malted milk made in a skillet for the ultimate sharing treat!

Chocolate chip and malted milk skillet cookie

golden caster sugar ((white caster will also work))

100 g soft light brown sugar

plain flour

175 g malted milk drink

g chocolate (chopped)

Heat the oven to 180C (160C fan). Brush two small skillets (mine were 22 cm in size) with some butter and set aside.

In a large bowl, beat together the softened butter and both sugars until light and fluffy (you can do it with electric mixer or by hand). Add eggs, one at the time.

Add the flour, malted milk powder, baking powder and a pinch of salt and stir the mixture until it forms the dough. Add the chocolate chunks (I&#x27;ve used a mixture of dark and white chocolate) and stir it to combine.

Divide the dough in two, transfer into the skillets, smooth over with spatula/spoon and bake for about 15-18 minutes until top is golden brown and the middle is just set.

Take out of the oven and allow it to cool for 10 minutes. Top with some ice cream if desired, enjoy!

This brownie cookie recipe is all of the good parts of a brownie- crackly crust, fudgy middles, chewy edges, &amp; intense chocolate flavor -in one little cookie! Also, if check out the how-to video right above the recipe.&nbsp;

Brownie Cookie Recipe

chocolate chips (60-70% cacao)

brown sugar

baking powder

cocoa powder¹

pecans (chopped, optional)

mini semisweet chocolate chips

Melt bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.

Remove from heat, and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy. This step is key, so make sure to beat the mixture for the full 5 minutes.

Reduce the speed to low, and mix in the melted chocolate until well-combined.

Stir in flour and cocoa powder just until combined.

Add nuts, if using, and mini chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point.

Cover the batter, and chill for 30 minutes.

Preheat oven to 350 F. Line two baking sheets with parchment paper.

Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.

Bake cookies 8-10 minutes. The cookie will look set at the edges but still be a little wet looking in the center. Don't overbake, or the cookies won't be crackly and fudgy.

The shiny, crackly crust will develop as the cookies cool on the baking sheet.

https://content.jwplatform.com/videos/5fpkEKJ1.mp4

This brownie cookie recipe is all of the good parts of a brownie- crackly crust, fudgy middles, chewy edges, & intense chocolate flavor -in one easy, homemade cookie recipe.

Brownie Cookies

These aren't regular cookies... they're lux lamington and cherry cookies, and we couldn't have asked for more.

Lamington cookies recipe

dark (70%) chocolate, chopped

unsalted butter, chopped

(50 grams) plain flour

(30 grams) desiccated coconut

eggs,

dried cherries, roughly chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641748001&=domain=del

5348771529001-5853641748001

Love chocolate and brownies? These just might be your new favorite cookie!

(113 grams) butter melted, (then cooled)

(200 grams) granulated sugar

(40 grams) unsweetened cocoa powder sifted

(64 grams) all-purpose flour

eggs room temperature

(320 grams) all-purpose flour

(64 grams) cocoa powder

corn starch

(226 grams) cold butter,

(200 grams) brown sugar, packed

(100 grams) granulated sugar

semi-sweet mini chocolate chips, (divided)

Melt butter and set aside to cool.

Sift together all dry ingredients.

In a medium bowl, beat two eggs with the vanilla. Add in and gently stir dry ingredients. Pour the melted butter into brownie mixture and mix until just incorporated.

Spread batter in a prepared 9x13 pan and bake for 15-20&nbsp;minutes at 350°F.&nbsp;

Use a toothpick to test the brownies and note that they will be thin. (I have removed them right at 15 minutes before.)&nbsp; If when removed a few crumbs remain but there is no wet batter, the brownies are done.

Set aside to cool.

Brownie

Heat oven to 350°F.

In a medium bowl, sift together the flour, cocoa powder, cornstarch, baking soda, and salt and set aside. Don't skip this step!

In the bowl of a stand mixer, cream together the butter and sugars until incorporated. There may be some small butter cubes and that is ok.

Add in eggs one at a time and mix until incorporated.

With the mixer on low, add in the dry ingredients. Mix until combined. (about 30 seconds) Cookie dough will be thick.

Remove bowl from stand mixer and fold in 1/2 cup of semi-sweet chocolate chips.

Flip brownies onto a cutting board and cut off hard edges on all sides and discard. (or have a little snack!)&nbsp;

Cut the brownies into small bite-sized pieces. I found that about 1/2 inch across and wide was the perfect&nbsp;size. (I used 4 cups total which was about 3/4 of the brownies.) Fold into batter.&nbsp;

Prepare cookie sheets with parchment paper.

Using a scoop that holds about 2 tablespoons of batter, scoop out cookie dough onto baking sheet.

Pick up each rounded cookie and dunk into a bowl with the remaining mini chocolate chips. Press the dough cookie into the bowl to flatten it and fully cover the cookie.&nbsp; &nbsp;

Set the dough cookie on the sheet and repeat with remaining cookies.&nbsp;(You should be able to fit 8 on one sheet as the cookies do not spread too much.)

Bake for 8-10 minutes. Allow cookies to rest on pan for at least 5 minutes.&nbsp;

Chocolate Cookies

It only takes about half an hour to get a batch of these vegan chocolate chip cookies baked – then it’s just a matter of waiting for them to cool! 

Each serving provides 203 kcal, 2g protein, 27g carbohydrate (of which 17g sugars), 10g fat (of which 3g saturates), 0.8g fibre and 0.3g salt.

Vegan chocolate chip cookies

margarine

125 grams/4½oz soft light brown sugar

grams/3½oz caster sugar

flour

½ tsp baking powder

½ tsp bicarbonate of soda

dark chocolate chips

tbsp soya milk

Double Chocolate Chip Occasion Cookies - Whether it's for love, mending a broken heart or because you need ME TIME, these cookies are perfect for you! A soft, fudge-like cookie that just melts in your mouth!

Double Chocolate Chip Occasion Cookies

butter, unsalted and melted (cooled slightly)

xl egg, room temp

xl egg yolk, room temp

Rodelle Chocolate Extract

ap flour

Rodelle Gourmet Baking Cocoa Powder, Dutch Processed

chocolate chips (dark, milk

espresso powder

Preheat the oven to 350F, rack in the middle. Line 2 baking sheets with parchment paper and set aside.

In a bowl, whisk together the flour, salt, baking powder, cocoa and espresso powder; set aside., In another bowl beat together the brown sugar, chocolate extract, whole egg and egg yolk til creamy (a hand mixer works fine for this or you can use a stand mixer). Add in the flour mixture and mix just until blended. Add in the butter and mix just until incorporated. Scrape off the beaters as you don’t want to lose any cookie batter!

Add in the chocolate chips and mix together with a spatula. Using a medium cookie scoop, scoop out the cookie dough. With damp hands, place the cookie dough in your hand and gently shape to a ball. Place on to the prepared pans leaving a 1” space. Normal sized pans get 12-16 per tray.

Bake for 11-14 minutes or until the cookie is set but still slightly soft. They will firm up while cooling. Place the tray on a cooling rack and immediately top with chocolate chips gently pushing them into the cookie. Try not to deflate them. Allow to cool on the pan for at least 5 minutes before transferring to the cooling rack to cool completely. Do not force them off of the tray.

Store in an airtight container for up to a week.

Hhaha, right?? I definitely don't go shopping on Black Friday. But I usually have work, and yet most people are "sick" that day. I guess that's what we get for living so close to the US.
These cookies look amazing! I would love to stay at home eating these :)

Chocolate, chocolate, chocolate, YUM! I love how much chocolate is in these scrumptious looking cookies! My kids will definitely enjoy making them with me :P

Chocolate cookies are my absolute favorite and these look so chewy, I can almost taste them! Love the addition of extra egg yolk here, can't wait to give this recipe a go!

Yum!  what's not to like about a rich and super chocolate filled cookie?  Thanks for sharing this yummy recipe!

I'm glad I'm not the only dunker around. Those chocolate, chocolate cookies have reached gourmet status. I've been wanting to surprise my grandson with some chocolatey cookies and these treats are just the thing.

I've not heard of Rodelle before but I'm loving this recipe and I cant wait to try these cookies! The chunks look amazing!!! I get weak when it comes to chocolate chip cookies!!

OMG, these cookies are heaven for chocolate lovers, such a delightful treat for anyone really. Bookmarking this page :)

These are perfect dipping cookies - at least, the images show the perfect texture for it. I would LOVE to have these in front of me tomorrow morning!

The star here is the buckwheat, not only because it makes these cookies gluten-free, but mainly because I feel it brings its own nutty flavour and unique texture, creating a cookie that has softness and a shortbready bite, as well as a subtle smokiness. Those who like a truly chewy cookie might find these a little cakey, but I like chewiness in a cookie and yet find constant excuses to make these.

Triple chocolate buckwheat cookies

chocolate chips

dark chocolate (minimum 70% cocoa solids)

grams/4½oz buckwheat flour

cocoa powder, sieved

½ tsp fine sea salt

60 grams/2¼oz soft unsalted butter

grams/4½oz soft dark brown sugar

vanilla paste

free-range eggs, fridge-cold

Buckwheat triple chocolate cookies

Luxurious fruit, nuts and liqueur make these satisfyingly chewy chocolate chunk cookies ideal for a special occasion. 

Top 10 chocolate cookie recipes from across the web

The most viewed chocolate cookie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Marshmallow Cookies

Chocolate Salted Caramel Cookies

Chocolate chip and malted milk skil...

Brownie Cookie Recipe

Lamington cookies recipe

Brownie Cookies

Vegan chocolate chip cookies

Double Chocolate Chip Occasion Cook...

Triple chocolate buckwheat cookies

Double chocolate chunk and cherry c...

Top 10 chocolate cookie recipes from across the web

The most viewed chocolate cookie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Marshmallow Cookies

Chocolate Salted Caramel Cookies

Chocolate chip and malted milk skil...

Brownie Cookie Recipe

Lamington cookies recipe

Brownie Cookies

Vegan chocolate chip cookies

Double Chocolate Chip Occasion Cook...

Triple chocolate buckwheat cookies

Double chocolate chunk and cherry c...

The most viewed chocolate cookie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine