chocolate cookie recipes

Potato Chip Chocolate Chip Cookies

(1 cup) unsalted butter, softened

sugar

brown sugar

vanilla extract

eggs

all-purpose flour

baking soda

salt

chocolate chips

potato chips (8 ounces),

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.

In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt, then mix on low speed until just combined. Stir in the chocolate chips and 2 cups of the crushed potato chips. Put the remaining 2 cups crushed potato chips in a shallow bowl.

Roll the dough into 2-inch balls, then roll them in the remaining potato chips so they are completely coated. Place the cookies 2 inches apart on the prepared baking sheets and bake until golden, 12 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

OMG!  Ree, you knocked it out of the park on this one!  I used dark chocolate chocolate chips in this recipe. These cookies are light, crunchy, not overly sweet and just a kiss of salty.  Absolutely delicious and they will definitely be my new go-to!  TIP - Great way to clean your cupboard from half-eaten bags of potato chips.

Can you turn this recipe into a cookie bar ?

Made these yesterday. They are Awesome!!! My husband said he never wanted store bought cookies again. Thanks Ree!!

Loved these cookies.  Sweet and salty - my favorite combo.  I also add some walnuts.  Great cookie.  Thanks Ree<br />

I loved the outside of the cookie, but not the inside, it was too thick, I like a crisper thinner cookie. I might try just the chips on outside next time. By the way, this is the best tasting cookie dough ever !

What a great idea! These were wonderful, Mrs. Drummond! I agree with Annette W. about the using up of the crumbs in the bottom of the potato chip bag, too. However, I only had milk chocolate chips on hand to make the cookies with, but still a great taste. Also, I added in about 1/4 cup chopped pecans, too!<br />

These cookies were easy to make and really yummy! I will definitely be making them again. Also their great with ice cream! 

Surprisingly delicious! Made with both ruffles and lays, and I personally prefer lays because they blend better but others I have made these for day they prefer ruffles because they have more crunch. Anyway, don’t hesitate to try these, they’re great! 

Chocolate Peppermint Pinwheel Cookies

Sugar

unsweetened chocolate, melted

peppermint extract

Alton's Chocolate Peppermint Pinwheel Cookies

Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.

Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Like what some other reviewers mentioned, I was terrified to try this recipe because of all the negative reviews. However...my results were awesome and these cookies are as pretty to look at as they are delicious!

That said...I would not recommend this recipe to novice bakers, since I had to take quite a few notes/make modifications, including:

1) Watch the "Cookie Clause" episode of Good Eats, where this recipe is from. REALLY helpful and available now on the FN site.

2) Add a teaspoon oil to the melted chocolate to keep it from seizing up.

3) Use semi-sweet chocolate chips, not unsweetened chocolate.

4) Add 1 teaspoon of brewed instant coffee to chocolate dough to boost  chocolate flavor.

5) I ground the peppermint candy in my spice grinder, though I kinda wish I didn't...turned out too powdery. Next time I will use a mortar and pestle.

6) Form each dough into a rectangular block before you stash in the fridge - it will save you time (and manpower) when rolling it later.

I've been making these cookies as part of a cookie basket for about 6 years and I've always had great responses. They can be a bit of work, but I always felt like the end result was worth it. The first year was hardest trying to get the two layers of dough together without crumbling the chocolate. Each year I mixed the cookies longer, used my hands to incorporate the chocolate a bit more and the crumbly problem was gone. It's been smooth sailing since then. The only change I made to the recipe was using milk chocolate instead of unsweetened.

This recipe has become a family tradition and is always requested when family gets together. Like others I have replaced the unsweetened chocolate with semi sweet chips. I also recommend putting the candy canes in a plastic freezer bag and crushing with a rolling pin... And I like to leave them in pretty good sized pieces to add some nice toffee-like crunch. This is a time intensive recipe but you can make it ahead and leave the log of dough in the fridge for a few days before baking to save time.

I made these cookies for work, and they turned out fantastic! I didn't have any problems with the chocolate dough at all. A tip for those using a hand mixer like myself, the dough will separate and become flaky-looking when you first mix it. Get your (clean hands in the bowl and finish the mixing, it will re-mold your dough. And don't use a mixer for the parts Alton says to use your hands. He hand-mixed for a reason! Also, when you're rolling the log, do it how Alton does in the video: Lift the wax paper/flexible board/etc so the dough rolls into itself, and gently guide it. I followed the recipe and technique exactly how it was laid out, and the cookies came out just like it said they would.

Fantastic, and a new favorite!

Really good! The dough went together easily for me, I doubled the recipe for a bake sale and mixed a batch of chocolate and a batch of peppermint dough. Added the extra ingredients right into the bowl in the stand mixer and the dough was nice and soft. I did not refrigerate the dough 2 hours after mixing it prior to adding the other ingredients, there is no reason to do that.  I think that instruction is for using the dough as is, as a basic sugar cookie. After the 5 minute chill it was pretty easy to roll out the doughs side by side on my silicone mat, on the second batch, I just lifted the mat and folded it over to drop the peppermint dough right onto the chocolate, easier than trying to pick it up and move it, as the dough tore a bit. After rolling, I thought they were a little bigger around than I wanted, so gently rolled the cylinder of dough back and forth to lengthen it. After refrigerating, I cut them a little thicker than 1/4 inch, adjusted the baking time because of the smaller size and they turned out great. My family loved the ones they I allowed them to sample and I will have to make a batch for them since these are all going to my Sweet Adelines annual Christmas cookie bake sale.

Mada these after a disaster with a similar recipe by trisha yearwood. These worked beautifully.  I did not have the  two hours to have the sugar cookie dough to chill so I added egg yolk and chocolate to the dough immediately..don't know why you wouldn't.  I then let the two doughs chill for 30 minutes, rolled them, made the roll and let them sit overnight before cutting and baking.  Thanks Alton for a great recipe.  I did not use peppermint but orange extract. Also used semi sweet chocolate chips with a tsp, of  crisco that make a little thinner.  <div><br /><div><br /></div></div>

Biggest 3 hour waste of my life. I read a lot of reviews saying that the dough was too dry, so I added 2 extra TBS of milk. I did not find the dough difficult to work with at all, both layers mixed well and rolling them out was easy. They sliced perfectly and looked beautiful on the baking sheet. When they were done, there were blobs of melted candy cane all over the place (which wasn't a huge deal, once they cooled I was able to just snap them off), but the cookies themselves were dry and chalky with little flavor. Very disappointing.

This is my third time to make this cookie and I really enjoy making it.  It's tasty and pretty but can be a bit tricky.  The last time I made it I divided the dough and mixed in the chocolate and peppermint THEN refrigerated it for two hours before rolling out and rolling up.  This seemed to work better to get the flavors incorporated.  The chocolate layer has always been a bit flaky but it turns out well in the end.  If you enjoy baking then this cookie is for you.  If you don't bake often, this could be a patience tester.

Delicious!  All the work goes into the dough, after that it is just slice and bake.  The trick for me was chilling the dough to the right temp to roll.  5 min was not long enough for my chocolate dough. I like smaller cookies, so I rolled tighter and sliced thinner than the recipe calls for.  I ended up with 5 doz cookies.  I will definitely be making these every year. 

I added a bit more milk and substituted about a fourth of a cup of soy flour which always seems to make baked goods moister. I did not let the dough rest right after mixing it, I went right into mixing the candy canes and chocolate. I didn't add the peppermint flavor since I don't like a lot of peppermint. I used parchment paper to roll out the dough so that I wouldn't add any more dryness to the cookie. This made it easy to put the two together. Once it sat for a few hours it was hard enough to be sliced with a plain old serrated knife. It is hard to tell when they are done and I found that the closer I stuck to the cooking time the softer they were. I also added some royal icing to the top which gives them that little extra oomph they need to be superb

https://www.foodnetwork.com/videos/chocolate-peppermint-pinwheels-0134063

Alton and Santa spend Christmas Eve baking chocolate mint pinwheel cookies.

Choco-Mint Pinwheel Cookies

My great aunt Pat makes these cookies every year during the holidays. She always has them on hand for drop-in guests and puts them on the dessert buffet at our family Christmas Eve party. I like making multiple batches and storing them in holiday tins for gifts. Be careful, they're addictive! You might want to make an extra batch (or two).

No-Bake Chocolate-Peanut Butter Cookies

peanut butter

60 buttery crackers,

milk chocolate chips

Red or green sprinkles,

Katie Lee's No-Bake Chocolate-Peanut Butter Cookies from 12 Days of Cookies for THE ULTIMATE FRIENDSGIVING/12 DAYS OF COOKIES/LAST-MINUTE SIDES, as seen on Food Network

Line a baking sheet with parchment. Spread a generous 1 teaspoon peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.

Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. Use 2 forks to dip each sandwich into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave. After dipping in chocolate, decorate with red or green sprinkles.

Put the sandwich cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.

Hey Anonymous and Melody, YES this is a very simple recipe.  Some people are not very skilled in the kitchen and this is something really easy that they could have their kids help with.  Not everything out of the Food Network needs to be difficult and intricate.  Let's just appreciate how tasty they are (which is the most important thing) and how versatile they are for decorating.  I say BRAVO to Katie!!

Definitely would do the chocolate almond bark! Easier to work with, not too much chocolate, and dries quicker.  Will use again

Been making for years........named them "Putting on the Ritz" (used Ritz crackers).  I use chocolate bark opposed to the chocolate chips....hardens better.  Everyone loves them and easy one for kiddos to be involved in making and decorating

I took these to work for a cookie exchange today and they were a huge hit! The melted chocolate chips were a bit messy so I may try the almond bark next time. Definitely this is a keeper!

My grandma has made these forever too - with TownHouse crackers, dipped in chocolate and white chocolate like the NYC black &amp; white cookies! They’re so yummy and always a hit on a cookie tray! 

Such an easy recipe and people loveeeeed them!!!

Tasty, but the milk chocolate is still messy after chilling. Chocolate almond bark works better.

These are awesome cookies.  Also tried with butterscotch chips, chocolate mint chips and caramel chips as a single cookie.  Will also fill a few with Nutella and marshmallow cream. Use your imagination.  The mint cookies are better than Girl Scout Thin Mints.   Will be “not-baking” dozens of these this year. 

This is not a “kids craft” as one reviewer called it. Yes, it’s very simple and requires no skill-but it’s a fun thing to make.... with your young kids learning their way around the kitchen. Not only that, they taste pretty good and you can use all kinds of different fillings and melting chocolate.

https://www.foodnetwork.com/videos/no-bake-cookies-0261966

Katie Lee's addictive holiday cookies are just four ingredients.

No-Bake Cookies

These classic cookies are a go-to sweet treat that are easy to whip up and store well-if they last! We use two kinds of sugar: granulated for crunch and brown for chewiness.

Simple Chocolate Chip Cookies

unsalted butter,

semisweet chocolate chips

Chef Name: Food Network KitchenFull Recipe Name: Simple Chocolate Chip CookiesTalent Recipe: FNK Recipe: Food Networks Kitchenâs Simple Chocolate Chip Cookies, as seen on Foodnetwork.comProject: Foodnetwork.com, FN Essentials/Weeknights/Fall/HolidaysShow Name: Food Network / Cooking Channel: Food Network

Position 2 racks in the center of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.

Whisk together the flour, baking soda and 1 teaspoon salt in a large bowl.

Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the eggs, one at time, beating after each addition to incorporate. Beat in the vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.

Scoop 12 heaping tablespoons of dough about 2 inches apart onto each prepared baking sheet. Roll the dough into balls with slightly wet hands. Bake, rotating the cookie sheets from upper to lower racks halfway through, until golden but still soft in the center, 12 to 15 minutes (the longer the cook time, the crunchier the cookies). Let cool for a few minutes on the baking sheet, and then transfer to a rack to cool completely.

Let the baking sheets cool completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

<div>I've been scammed!<br /></div><div><span>Dry like the Sahara desert,</span><br /><span>It broke my heart,</span><br /><span>I expected a moist delicious cookie,</span><br /><span>Instead I received a shameful biscuit.</span><br /><span>Hated the outcome and wasted resources for this!</span><br /><span>100% would not recommend</span><br /></div>

If you are cooking at a higher altitude like Colorado. Add equal amount of baking powder to the baking soda. So they don't spread and burn

After reading the reviews I decided to use two sticks of butter and let my eggs warm to room temp. I also added walnuts. They were PERFECT. Not cakey... very chewy and tons of buttery flavor. I did one batch at a time. Center rack on 375 for 12 mins. 

Excellent recipe, and very easy!  The "Total Time" lists a 45-minute "inactive" period that's not covered in the recipe.  After assembling all the ingredients, cover the bowl with a plate or plastic wrap and place in the refrigerator for 45 minutes, or even overnight if you can resist sneaking some of the dough.  This lets the flavors blend and complement each other.  And resist the urge to cut costs by using margarine instead of butter -- margarine has too much water and will throw off the proportions of the dry ingredients.<br />

Slightly crunchy edges, soft chewy center. Delicious taste. Teenager approved. Will make again. 

Very cakey. Rose so much that I ditched the cookies and turned the dough into a cookie pizza for the kids. 

This was the first time I made cookies from scratch but they turned out really good and everyone loved them. It made about 36. 

Sable in French means "sandy" — these are a classic French cookie, made out of crumbly chocolate shortbread. To keep them nice and sandy, be extra careful not to overmix the dough. The hint of salt brightens the flavor and underlines the chocolate. For a special holiday treat, sandwich two of these together with a small scoop of peppermint ice cream.

Double Chocolate Sable Cookies (France)

bittersweet chocolate, frozen for 10 minutes

cocoa powder

fine sea salt

(11 tablespoons) unsalted butter, softened

Grate the chilled chocolate with a fine grater or rasp and set aside.

Whisk together the flour, cocoa powder, baking soda and sea salt.

Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture.

Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.)

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.

Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes.

Transfer cookies to a rack to cool completely. Serve.

Busy baker's tips: Dough can be made and frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 5 days. Baked cookies can be wrapped in plastic wrap, then aluminum foil and frozen for up to 2 weeks.

Cook's note: For super uniform cookies, place each sliced disk of dough in a muffin tin and bake. The cookies will be chewier, less sandy this way.

Really needed to see the video to understand how to make the dough stick together. My first attempt the log crumbled too easily when cutting it and forced me to make slices that were too thick.<br /><br />Next time I'll do better.<br />

Half way through wrapping the dough in the parchment paper, i realized i forgot to put the egg. So, I decided that the cookies would have no real reason to go into the oven without raw egg in the mix. Before I put the egg in, the dough was hard to work with. It was very sandy and my logs would break at least 5 times before it held together fine. After I put the egg in the sandy dough, it did become moist and squishy. But, it definitely became more easy to work with, because it would hold together perfectly when I rolled it up. After they came out of the oven the cookies were still sandy, soft yet still with a crunch. I do think you should add the egg at the end, I don't know if it defeats the sandy texture of the Sable cookies, but the dough did become much easier to work with and at the end of baking, the cookies still were delicious!

Loved these! Although a little more time-intensive than the average cookie, they are worth the effort. 2 Keys: Make sure the butter is fully softened, otherwise it's hard to get the dough to come together. And FN is right - do not overwork the dough or they'll lose their texture. Overall, a hit at the party I hosted.
If you live in a dry climate or high altitude, I would recommend adding at least some of the egg white to keep them from being too dry after baking.

Could not get the dough to hold together. Not sure this recipe is worth the substantial effort.

I am a beginner at the whole baking thing and i get frustrated me when something comes out wrong but these cookies came out great. I am so happy I making even more dough and freezing it so I can make them throughout the week. 

Difficult recipe turned out not horrible. 

I had sablÃ©s growing up, so thought this would be a nice reminder of my childhood, but like others have said the dough would just not come together; we were even using the stand mixer. So called the mom, she said doesn't have a sablÃ©s recipe but grandmother in France is a baker and probably does. Hmm, it was 9 pm in France but we call my grandmother and Yay, she's awake, and Yay she's alright to skype. 

So she hears the recipe and thinks not enough liquid, we try adding the egg white from the egg the dough comes together better and we can form and bake, but I also took the time to write down and work on converting my grandmothers recipe, next time I'll just use that one. 

In the end they taste good, the smell is great!

This is one of the best chocolate cookie recipes I have ever found. It is not a "sweet kids" recipe. It is more for grown-ups. It is not an easy recipe to make if you are just starting out baking. It needs a very good chocolate and you have to grate the chocolate very fine. Part of what makes the dough start to come together is the fine grated chocolate beginning to soften and hold shape. If the chocolate is not grated fine enough, your dough will not form. A cool trick is to use a clean coffee grinder to grate your chocolate. (This also works for spices. 

I made this recipe for my end of the year french class party. I was asked to make double chocolate chip cookies, but i never liked the recipes. When i saw this, it was perfect, and they taste delicious too!

Also you must use high grade bitter sweet chocolate and ensure it is finely chopped or grated. a food processor is best for this, and i don't recommend grating chocolate by hand - it is messy and dangerous. Go ahead and freeze a single bar of something nice like Shaeffen berger 70% and then give it a gentle, fine chop. it will take several minutes, but the finer you get it chopped the better texture your cookies will have. Keep chopping without making skin contact until you have finely grated or almost powdery looking chocolate and gently dump into your bowl. Mix quickly and gather dough into lump before rolling out as I said below. 

These were just terrible.  Never even got to bake them as they turned into dirt!  I make 7-8 different cookies each Christmas and the last two years, I have had a problem with Food Network recipes.  These were just a waste of time.  The "dough" never came together, I wasted a ton of money and time.  Perhaps the recipe is not worded correctly and I undermixed the "dough" because of the repetitiveness of the warning of not overworking the "dough".  Never again will I try another Food Network cookie recipe.  The only reason for one star is because they do not allow zero stars.

https://www.foodnetwork.com/videos/double-chocolate-sable-cookies-78931

Delicate double chocolate shortbread cookies are a classic French favorite.

Double Chocolate Sable Cookies

Chocolate Shortbread With White Chocolate Sauce

bittersweet chocolate

semisweet chocolate

unsalted butter, softened,

heavy cream

white chocolate,

sour cream,

Chocolate Shortbread with White Chocolate Sauce

In a small metal bowl, combine the 2 types of chocolate and melt them gently over a pot of simmering water or a double boiler. Cool chocolate to room temperature.

Make the shortbread dough: In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and sugar. Blend until smooth and "creamed," 3 to 5 minutes. Mix in the cooled melted chocolate.

Sift the flour and add to the butter mixture and blend on low speed to incorporate the flour. Do not over mix . Remove the dough from the bowl and refrigerate for a few minutes to chill.

Make the chocolate sauce: In a medium-sized pot, bring the cream to a gentle simmer. Remove the pot from the heat and whisk in the white chocolate pieces. Allow the mixture to sit and cool for a minute. All of the white chocolate should easily melt into the cream. Whisk in the sour cream and taste for seasoning. Cook's Note: Sour cream is temperamental when heated, so take care that your mixture never gets overly hot. If so, cool a little before incorporating. Set aside at room temperature.

Press the shortbread dough evenly into a 9 by 13 by 1-inch greased non-stick baking pan. Place in the center of the oven and bake for 35 to 40 minutes until the dough is fairly firm to the touch. Remove from the oven and allow the shortbread to cool for about 10 minutes. Cut into 12 rectangles, 4 by 2 inches, and then cut diagonally across rectangles to form 24 long triangles for good dipping.

Arrange shortbread wedges on a tray with the white chocolate sauce in a bowl for dipping.

I just found this cookie recipe on the internet.  I loved these cookies.  Easy to make.  Good with or without the dipping sauce. Without the dipping sauce, they taste dark chocolaty.  With the dipping sauce they are sweeter.  So a combination for all to enjoy.  

The cookie came out great and the sauce was excellent. I made them to give as little gifts to friends and everyone said how good they were.  Will be making again but this time for myself since i had to give most of them away.

I wasn't interested in the sauce, but the cookie was quite good. Probably could have cut out some of the butter with no harm to the recipe -- they were a little too greasy. But overall, a good shortbread recipe. Very simple and quick.

I didn't have any white chocolate or sour cream available, so I didn't make the sauce. I had no issue making these cookies and didn't even have to use my electric mixer! I just used a whisk. I also melted my chocolate in the microwave (with just a little water, since microwaves remove precious h2o, which is NO BUENO for chocolate!). These were SO easy to make and are ow going to be one of my stand-by quick cookies! Thanks, Alex!

This was one of the most unbelievable cookies I have ever made. The sauce was decadent, the cookie rich and delicious. Definitely add these to your holiday treat repertoire!

I decided to make these as our 'cookies for Santa' this past Christmas. THE most decadent, fabulous cookie recipe I've ever eaten! I didn't have quite the right pan for the dough, but it still turned out great. The whole family loved them, and I thought the dipping sauce was just divine!

Nothing about this worked for me. I thought I followed the recipe exactly, but... The cookie crumbled, literally. The dipping sauce set up like icing. 

The recipe says bake until firm to the touch. After baking 40 minutes the cookie was still goo in the middle. I baked another 10 minutes and took it from the oven, still not firm to the touch. Let it cool in the pan and it was brittle and crumbly.

The icing I don't know what to say. I measured everything with a kitchen scale. Maybe I should have used a measuring cup. I'm really not normally a cooking failure. But, this one really takes the cake... or, the cookie.

Who needs a dipping sauce when you have near chocolate perfection already? I made these as directed but did not refregerate the dough at all before I put it into the baking pan.I was able to get it to a perfectly even thickness by using the back of a pancake turner/spatula(after I first pushed it out well with my hands).
I had to try one of these as soon as I could let them cool enough to get out of the pan. at first I was sorely dissappointed, but after they sit for 24 hours in a tightly covered pan the flavor takes on a more subtle, but still boldly Chocolate taste with the flakeyness of shortbread. How could you go wrong with Butter and chocolate??

this isn't the most fantastic shortbread, but it isn't bad. 4 stars on that, since i couldn't bring myself to add cream, chocolate, and sour cream to an already fattening treat. i think i might drizzle some white chocolate on top though, just to make it pretty :)

I JUST WANTED PLAIN SHORTBREAD, THIS "TWELVE DAYS OF CHRISTMAS' RECIPE CAME IN MY MAILBOX SO I TWEAKED IT &amp; LEFT OUT THE CHOCOLATE AS WELL AS THE DIP.  ONCE YOU DO THAT, IT IS JUST AVERAGE SHORTBREAD.......HOW CAN YOU INPROVE OR DETRACT FROM BUTTER, SUGAR, &amp; FLOUR????.......THEREFORE, IT GOT A 4-STAR RATING.  THE IDEA OF USING THE 9X13 PAN WAS A NEW/GOOD IDEA, BUT I HAD TO PLACE PLASTIC WRAP ON TOP OF THE DOUGH TO REALLY PUSH IT AROUND THE PAN.......DIFFICULT DOUGH TO WORK WITH.  WITH SHORTBREAD, YOU HAVE TO MAKE SURE ALL DOUGH IS EVEN OR THE BAKING TIME WILL BE OFF FOR THE PAN AS A WHOLE.  I GUESS I PREFER COOKS ILLUSTRATED METHOD.....PUT DOUGH IN A 9" ROUND CAKE PAN, &amp; FLATTEN WITH ANOTHER 9" PAN INSIDE......NICE &amp; EVEN, WISH I WOULD HAVE USED THAT RECIPE INSTEAD.

https://www.foodnetwork.com/videos/chocolate-shortbread-cookies-0112591

Chef Alex makes chocolate shortbread cookies with a dipping sauce.

Chocolate Shortbread Cookies

If you gravitate toward the edge pieces in a pan of brownies, these cookies are your dream come true: crunchy-chewy edges with a soft center. If you like your brownies a little underbaked, bake these cookies until they're just slightly glossy on top. For a twist on a brownie sundae, make an ice cream sandwich with them.

Brownie Cookies

baking powder

(8 tablespoons) unsalted butter,

walnuts, roughly chopped, optional

FNK BROWNIE COOKIES
Food Network Kitchen
Food Network
All_purpose Flour, Baking Powder, Kosher Salt, Semisweet Chocolate Chips, Unsalted Butter,
Sugar, Eggs, Vanilla Extract, Walnuts

Whisk together the flour, baking powder and salt in a small bowl.

Melt the chocolate chips and butter in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until smooth. Let cool slightly.

Beat the sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick and pale yellow, about 2 minutes. Scrape the chocolate mixture into the egg mixture and beat until incorporated. Beat in the vanilla. Add the flour mixture and beat on medium-low speed. Fold in the walnuts if using. The batter will be quite soft at this point. Refrigerate until firm enough to scoop, about 30 minutes.

Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

Scoop heaping tablespoons of batter (a number-30 ice cream scoop works great, too) onto the prepared baking sheets about 2 inches apart (the cookies will spread considerably). (You will have additional batter for a second batch.)

Bake until the tops of the cookies are crackled and no longer glossy and the edges are firm, 14 to 16 minutes, rotating the sheets about halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining batter. The cookies can be stored in an airtight container at room temperature for up to 3 days.

Very tasty, darker chocolate than Oreos which I like, but hard to get them crunchy without burning them. Used a slightly bigger than 2" cutter and all of the dough and ended up making another half-batch of the filling to complete them all. They are a bit of work but then again so are any sandwich cookies. Freezing works better than refrigerating. Will try smaller cookie size and maybe thinner cookies next time!

Loved these!  They're exactly as described- soft in the middle and crunchy/crisp on the outside.  We have a new Christmas favorite in the family!

This reminds me of my grandma’s signature chocolate cookies. I’ve been trying to find her recipe for years. This nailed it &amp; I’m going to think of her with love every time I bake them!

These cookies were a hit at the Christmas party. When I made them they turned out to be exactly like the picture but I didn't refrigerate the dough for 30 minutes, it was actually in the refrigerator for at least a couple hours. They went so fast that I made more the next day and this time I only left the dough it in the refrigerator for the 30 minutes that the recipe called for and instead of looking like the picture, these cookies were very thin, flat and crunchy around the edges and soft in the middle. Nevertheless it was still very tasty and they went just as fast as the day before.

What could be better than an indulgent dessert made from ingredients you have sitting in your pantry and that never needs to go into the oven? These cookies take just minutes of work; most of the time is spent waiting for them to harden into the rich, nutty, chocolaty delights that they are.

Peanut Butter-Chocolate No-Bake Cookies

milk

unsalted butter

oats

kosher salt

Chocolate Peanut Butter No Bake Cookies: Helen Ostrosky

Line a baking sheet with wax paper or parchment.

Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.

Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

I have made these for 40 years. Recipe has two mistakes 1) one teaspoon of vanilla, not one tablespoon. Also, if you want your cookies less "runny" you need to boil for 2 minutes, not one minute. Hope this helps!

As several other reviewers have said, your climate will make a difference on how the cookies set. I live in a very dry climate so bringing the mixture to a rolling boil for 1 minute works great! They set up beautifully. If you live in a more humid climate, boil for a longer amount of time. I would also assume the type of peanut butter you use (more oily, less oily) will make a difference. These cookies came out incredibly sweet so I will be cutting the sugar by about 1/3-1/2 next time. Also, there is a pretty strong peanut butter taste, so if you're not a huge fan of peanut butter, reduce the amount of peanut butter and/or add more cocoa. I love the peanut flavor as-is so I won't be adjusting it. 

<span>WARNING!! Do not used "regular" oats that are not "instant" oats, the cookies will never properly form. I made a double batch using the very high quality (Bob's Red Mill Old Fashioned Rolled Oats) and they never formed. </span><br /><br /><span>Once I made another batch with instant oats, they came out perfect! These are awesome cookies though, and definitely worth the small prep time to make... :) </span><br /><br /><span>Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/peanut-butter-chocolate-no-bake-cookies-recipe.html?oc=linkback</span>

This is what I used to make. Lost the recipe book.  Thanks!<div><br /></div><div>TIP: DO NOT  use the butter or margarine in a plastic container.  The oil that makes the stuff stay soft will NOT let the cookie mixture properly set and you will be left with gooey masses of what looks like cow pies.  Not good.</div>

I make these all of the time.  My family loves them.    I have made them when they come out too soft from not cooking long enough.   Wait til the chocolate reaches a full boil before starting the timer.   We have aLso tried various non dairy milks, butters, and quick cooking and old fashioned oats.      They all work if you boil the chocolate long enough.  Too long and they are crumbly and dry.        They are worth perfecting.     My childhood favorite.     

I had these wonderful cookies in my Louisville, KY, elementary school in the 1960's, and have been looking for their recipe ever since: Thanks!!!

I didn't have enough oatmeal so I added some chocolate Rice Krispies oh my God they were so good A bit crunchy but  a really good addition

This is the recipe I use but I use salted butter and emit the salt. For those of you having a problem with them not setting up, you need to let them come to a boil, I'm talking like the entire surface has bubbles, THEN put your timer on for a minute. 

I grew up making this recipe. They literally melt I’m your mouth, so chocolatey delicious. I don’t know who the original creator of the recipe was but was but God Bless Them and have they got any other fabulous recipes that will stand up with this! We grew up without an oven and were quite limited on what treats we could prepare but this and Chocolate Fudge were Two of our favorites. I was a master by the age of 12. I still love to cook but Baking is a Passion of mine even though tis mainly Cookies and Cupcakes for me Grans. I had always dreamed of having a little Cookie and Cupcake Shoppe but those things cost more than the Leprechauns were willing to give so wasn’t to happen for me. 
Some advice for the youngsters, Don’t wait till your tomorrow’s are to late to do what you’ve been dreaming of you’re whole life!  Find a way to start your little Cupcake or Cookie Shoppe you’ve been dreaming of even if it’s starting a mechanics business or garage, or a band in the Garage! Get yer schooling that’s needing and work hard and remember, it is making your bosses dreams come true by you being there for him, it’s not making your dreams come true, is it? If you are happy being there and getting a somewhat “guaranteed paycheck”, then great but what if someone comes in and buys him out and the new owner turns the Tire Business you enjoy so much into a Cupcake and Cookie Shoppe, well, there went your “Guaranteed Paycheck”. Make your dreams happen mate so No One can come in and swoop them out from underneath you and Stand Strong. I don’t know you but I believe in you Mate, STAND STRONG!            ERIN GO BRAGH+ more

I can still remember my childhood friends from next door teaching me to make this recipe for the first time. The hardest part of it, waiting for them to cool an harden up enough to hold like a cookie.  I've made these with my kids, and now grand kids. Yes you can add extras, chips, nuts, coconut flakes, mini marshmallows or even try different flavor extracts. Carmel is my personal favorite. However, the orginal recipe has stood the test of time and will remain a family favorite for generations. On a side note, follow instructions to bring sugar milk an butter to a rolling boil for about 1-2 mins. This does effect the way the cookie sets up after it cools. Allow cookies to cool completely before serving, unless your impatient like me and don't mind sticky fingers ha. Also enjoy a truly wholesome diabetic version of this can be made using sugar substitutes like splenda , and real sugar free peanut butter.  We made some for our loved ones who suffer from diabetes and they were fantastic. In fact the kids couldn't tell the difference! 

https://www.foodnetwork.com/videos/chocolate-no-bake-cookies-0277108

These indulgent cookies are made from ingredients sitting in the pantry.

Chocolate No-Bake Cookies

These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence.

Florentines (Italy)

almonds

orange (about 2 tablespoons)

corn syrup

semisweet chocolate, chopped

Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.

Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.

Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.

Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.

Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)

For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.

For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

Love the taste of these cookies, but boy they are not the easiest to make! I agree the directions are very confusing. I read all the reviews twice, then hand wrote the tips.  I cooled the batter about 30 SECONDS, but still had a dry dough that was very difficult to work with.  Couldn't really roll the dough into balls -- sort of 'squeezed' it together.  I used convection bake and watched the baking very closely.  Times varied depending upon the type and size of cookie sheet I used.  I removed the cookies while still on the parchment paper immediately from the pans to cook on racks.  After 5 mins the cookies were firm and cool and lifted right off the paper.   I'd probably make them again, but ---------buying them is a lot easier:-)

Great recipe, great taste.  But mine really spread out when I baked them.  Took a few batches to get this correct.  I actually wonder if there's too much liquid in the recipe; maybe they shouldn't spread out quite so much?

I made this exactly as directed and my cookies came out beautifully and were absolutely delicious. I routinely get florentines from my grocery store and finally decided to try making them. I never expected them to turn out so well on the first try. The only alteration I made was to do half the amount of orange zest since I’m not a huge citrus person. I thought it was perfect. I also miraculously got exactly 32 cookies. Not sure they were all quite 6 inches but I did measure out a tablespoon of dough for each. I would consider using a little less butter next time as the cookies were quite greasy to the touch. (Tho the texture and taste were perfect.) Not sure why others are complaining about the dough being dry. It did dry out/get kind of crumbly by the time I got to the last half of the cookies but I had no problem forming balls out of it. 

The flavor is great but oh my lord the DRYNESS. This was my 3rd time trying this recipe and I've always had some issues, but at least the last two times I could bake them and they came out to a tasty brittle. This time I tried waiting longer for the batter to actually cool, the 30 minutes that was listed and it was a huge mistake. I had to carve them out the bowl with my spoon they were so hard only to have them crumble in my hands when I tried to roll them into a ball. I don't know what to do.

Near disaster, dough way too dry.  Barely had enough time to roll into balls and even that was a challenge with the dough being so dry.  Sorry, thumbs down on this one.

The flavor is right on but boy does this dough dry out quickly! I couldn’t get the balls rolled quickly enough before it became unworkable and wouldn’t hold together. Only HALF of the batter came out as it should. I’ll keep looking for recipes for this one.....can’t say I approve!

Can I use milk for the Florentine recipe, instead of heavy cream?

Florentines are a very common pastry found in Danish bakeries.  The bottom is generally covered with dark chocolate. I have seen the recipe as Austrian.<div>The amount of cookies is way off.  Also a 6 inch cookie?</div><div>I made the portion in the recipe, using candied orange peel (homemade) instead of the rind.  I had to soften the dough in the microwave oven (half power 20 sec).  If it got too cold, it was difficult to form into balls. </div><div>The recipe made 25 cookies 3-4 inches across.  I baked for 5 minutes, turned the pan and watched carefully.  The cookies were done after another 3 to 5 minutes. Cooled them on the parchment paper directly on a rack for 5 minutes. The cookies cook be lifted off by hand, no spatula necessary.</div>

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