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Jess's chewy chocolate cookies recipe

Jess's chewy chocolate cookies recipe


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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Chocolate cookies

Easy to make and totally addictive, best served warm out the oven - not that they'll have a chance to go cold!


London, England, UK

45 people made this

IngredientsMakes: 14 chewy chocolate cookies

  • 125g butter, softened
  • 125g caster sugar
  • 100g light brown soft sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 200g self raising flour
  • 25g cocoa powder
  • 1/2 teaspoon salt
  • 100g dark chocolate chips

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Preheat the oven to 180 C / Gas 4. Line a baking tray with baking parchment.
  2. Cream together the butter and both sugars. Beat in the egg and vanilla extract until well combined. Sift in the flour, cocoa powder, and salt, and beat once more. Stir in the chocolate chips until evenly distributed. Spoon the mixture in tablespoons onto the prepared baking tray, allowing room to spread out.
  3. Bake for 8 to 10 minutes until golden brown. Remove from the oven and transfer to a cooling rack. Enjoy!

See it on my blog

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

I have added some Dark Chocolate Cherries. Mine took a little longer to cook, but taste great. Thanks for the recipe-04 Feb 2018

Tried them out on my Grandchildren! Not a crumb left on the plate. Massive hit!-02 Jul 2015


Jess's chewy chocolate cookies recipe - Recipes

I got a little carried away and baked about 2,000 cookies. It was fun, it was for a good cause and I was into it. Until about the last hundred. Around the last 100 I hit a lightly floured wall and just got so sick of my recipes. I was making mostly Chewy Molasses, Mexican Hot Chocolate and Eggnog Snickerdoodles. And Orange-Cardamom Snowflakes. Those are all so good, and so pretty. So I got to dreaming about a way I could put a twist on one of my most dependable recipes. And these Chewy Chocolate Espresso Cookies are the result.

These have the wonderful, chewy texture and chocolatey flavor of my most-requested Mexican Hot Chocolate cookies. Plus, the deep flavor of espresso. They’re a perfect companion for morning coffee or after dinner drinks. To get a nice, dark coffee flavor I used a packet of Starbucks Via instant coffee. But I think you could use any instant coffee or espresso powder. I just happened to have some VIA and know it’s widely available.

But did I mention how easy they are? No special equipment, just two bowls and a fork. You do not even need a mixer. Sometimes I just dump everything in one bowl. You can whip up this dough, stick it in the fridge for up to three days, and then bake them whenever. If you have a cookie scoop they will all be the EXACT SAME SIZE, which is great if you like to intimidate others with your baking powers. I have done an embarrassing amount of research on cookie scoops (quality, volume, gauge) and have found that this Zeroll EZ Disher Size 50 is the way to go. It makes perfectly sized cookies. Unlike some other cookie scoops I’ve bought in the past, it doesn’t break after a few uses. It holds about 1.3 tablespoons of dough, so if you don’t have a scoop and want to measure it out, one tablespoon+one teaspoon of dough (or 23 grams if you have a digital scale) will do it. Or you can just eyeball it, they’ll pretty much taste and look amazing no matter what. You can use any #50 cookie scoop, I’ve got details of how to choose the right size cookie scoop and which brand to buy here.


Cook's Illustrated Thick and Chewy Chocolate Chip Cookies - Original Recipe

These cookies are nice and chewy thanks to the ratio of brown sugar to granulated sugar, melted butter, and a little extra fat in the form of an egg yolk. This recipe is the original and exact recipe for the famous Cook's Illustrated Thick & Chewy Cookies-- you don't want to lose it!

Ingredients

  • 2 cups + 2 tbsp all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 12 tbsp butter, melted and cooled
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 egg + egg yolk
  • 2 tsp vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Melt the butter in the microwave or over the stove top and let it cool.

Use an electric mixer fitted with a paddle attachment to beat together the sugars and melted butter. Mix on medium speed for 2 minutes.

Reduce the speed to low and add the egg + yolk and vanilla extract. Mix until combined.

Gradually incorporate the flour mixture in three additions. Mix just until the dough forms.

Fold in the chocolate chips.

Scoop out two tablespoons and roll into a ball. Place on ungreased baking sheet. Repeat to have 7 balls of cookie dough.


1. Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt set aside.

2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 9 minutes. (Do not overbake cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly remove from cookie sheet to wire rack. Cool completely. Makes about 54 cookies.

PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack cut into bars. About 4 dozen bars.

ICE CREAM SANDWICHES: Prepare CHEWY CHOCOLATE COOKIES as directed cool. Press small scoop of vanilla ice cream between flat sides of cookies. Wrap and freeze.


Thick and Chewy Chocolate Chunk Cookies

Chunky with crunchy walnuts, chewy with oats, fudgy with chocolate, these bake into thick, craggy disks with crisp edges and tender centers. Chopping the chocolate by hand gives you the obvious joy of big melty chunks, but, as importantly, slivers as thin as splinters that season the dough throughout. Untoasted whole walnuts have a tannic edge to their nuttiness that balances chocolate’s richness while highlighting its bittersweet side. And oats — lots of them — add a nuanced natural earthy sweetness to the white-and-brown sugar base. Each bite gives you everything at once and also something new. You might hit a motherlode of chocolate or a walnut’s crackle, but always with the foundational oatmeal chew of a nicely salted buttery cookie.

Heat the oven to 375 degrees. Line 3 large cookie sheets with parchment paper.

Coarsely chop the chocolate into ½-inch chunks, leaving all the flaky bits on the cutting board. Whisk the flour, baking soda and salt in a medium bowl or on a large sheet of parchment or wax paper.

Beat the butter and both sugars with a stand mixer fitted with the paddle attachment on medium speed, scraping the bowl occasionally, until smooth and creamy but not fluffy, about 3 minutes. With the machine running on medium speed, pour in the cream in a steady stream and beat until smooth. Scrape the bowl, turn the machine to medium-low speed, and add the eggs one at a time then the vanilla. Beat just until smooth and scrape the bowl.

Turn the machine to low speed and gradually add the flour mixture then the oats. Scrape the bowl, add the walnuts, and mix on low speed until evenly incorporated. You should hear the nuts cracking into smaller pieces as the paddle turns. Scrape in all the chocolate chunks and bits and beat on low speed until well mixed.

Use a large (3-tablespoon) cookie scoop to drop balls of dough onto a prepared sheet, spacing them 2 inches apart. Bake until golden brown, about 15 minutes. Scoop the remaining dough while the first batch bakes, then bake the remaining sheets, one at a time.

Cool on the pan on a wire rack. You can wait for them to completely cool or eat them warm. No judgment.

Genevieve Ko is the former cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.

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Terry’s Chocolate Orange Cookies

These cookies are the some of the best cookies I’ve ever made! I know that’s a bold statement to make, but honestly these cookies are literally one of the best creations to come out of my kitchen. They’re exactly like a brownie and a cookie rolled into one and totally festive and scrumptious. Enjoy a plateful of these cookies with a glass of ice-cold milk or a scoop of your favourite ice cream and get ready to go to cookie heaven.

If you’re a fan of Terry’s chocolate orange, then you are going to absolutely love these cookies! The best thing about this cookie recipe is that you don’t need a mixer to make them and you won’t have to chill the dough before baking.

I have a SERIOUS addiction to Terry’s chocolate orange. It’s my favourite chocolate and even more so at this time of year. If you’re like me, you might also be interested in trying my no-bake Terry’s Chocolate Orange Cheesecake and these Terry’s Chocolate Orange Cupcakes! Two reader favourite recipes right there!

Crackly, soft and chewy pure deliciousness. Though, these cookies do come with a warning.

Because the recipe makes a smaller batch of cookies, you’ll probably find yourself baking another batch as soon as the first disappears.

These cookies are sure to become one of your favourite go-to cookie recipes. I make these cookies every single Christmas without fail and they always go down a treat. They would also a great gift idea for your family or friends and are absolutely brilliant to serve at parties or just for a mid afternoon treat with a cup of coffee, tea or even a mug of hot chocolate.

Like I mentioned above, this recipe is super easy to make. There’s no need for chilling the dough, so you will have the very best (and most delicious) cookies on your kitchen table in no time at all! Homemade cookies in less than 30 minutes? Check! It doesn’t get better than that!

Ingredients:

110g butter (salted or unsalted), softened

200g dark or light brown sugar – I prefer the flavour of light brown sugar

1 large free-range egg, at room temperature

1 teaspoon vanilla extract

Pinch of salt – only add if using unsalted butter

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

200g Terry’s chocolate orange, cut into small chunks or 200g of dark or milk (or a mix) chocolate chips/chunks + 1 teaspoon of orange zest

Method:

1. Preheat your to 190°C / 170°C Fan / 375°F / Gas Mark 5. Line 2-3 large baking trays with parchment paper or silicone baking mats and set aside.

2. Cream the butter, sugar and vanilla together until light and fluffy. Add the egg and beat until incorporated.

3. Add the flour, pinch of salt, baking powder, bicarbonate of soda and cocoa powder and mix until a dough comes together.

4. Finally, finish by adding the chocolate chunks/chips and mix in combine into the dough.

5. Divide the mixture into balls – I use an ice cream scoop for ease. Spread out evenly on the baking trays. Bake the cookies for 10-12 minutes until spread out and with a crackled-top.

6. Once cooked, allow the cookies to cool on the trays for 5 minutes – in this time they will firm up and will become more easily transferable. After 5 minutes cooling, I like to press an extra Terry’s chocolate orange segment on the top of each cookie – this is optional. Then transfer the cookies to a wire rack and allow them to cool.

7. Once cooled, enjoy with a glass of ice-cold milk or served with a couple of scoops of your favourite ice cream!

Love cookies and Terry’s chocolate orange? Have a go at baking these recipes next!


Terry’s Chocolate Orange Cookies

These cookies are the some of the best cookies I’ve ever made! I know that’s a bold statement to make, but honestly these cookies are literally one of the best creations to come out of my kitchen. They’re exactly like a brownie and a cookie rolled into one and totally festive and scrumptious. Enjoy a plateful of these cookies with a glass of ice-cold milk or a scoop of your favourite ice cream and get ready to go to cookie heaven.

If you’re a fan of Terry’s chocolate orange, then you are going to absolutely love these cookies! The best thing about this cookie recipe is that you don’t need a mixer to make them and you won’t have to chill the dough before baking.

I have a SERIOUS addiction to Terry’s chocolate orange. It’s my favourite chocolate and even more so at this time of year. If you’re like me, you might also be interested in trying my no-bake Terry’s Chocolate Orange Cheesecake and these Terry’s Chocolate Orange Cupcakes! Two reader favourite recipes right there!

Crackly, soft and chewy pure deliciousness. Though, these cookies do come with a warning.

Because the recipe makes a smaller batch of cookies, you’ll probably find yourself baking another batch as soon as the first disappears.

These cookies are sure to become one of your favourite go-to cookie recipes. I make these cookies every single Christmas without fail and they always go down a treat. They would also a great gift idea for your family or friends and are absolutely brilliant to serve at parties or just for a mid afternoon treat with a cup of coffee, tea or even a mug of hot chocolate.

Like I mentioned above, this recipe is super easy to make. There’s no need for chilling the dough, so you will have the very best (and most delicious) cookies on your kitchen table in no time at all! Homemade cookies in less than 30 minutes? Check! It doesn’t get better than that!

Ingredients:

110g butter (salted or unsalted), softened

200g dark or light brown sugar – I prefer the flavour of light brown sugar

1 large free-range egg, at room temperature

1 teaspoon vanilla extract

Pinch of salt – only add if using unsalted butter

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

200g Terry’s chocolate orange, cut into small chunks or 200g of dark or milk (or a mix) chocolate chips/chunks + 1 teaspoon of orange zest

Method:

1. Preheat your to 190°C / 170°C Fan / 375°F / Gas Mark 5. Line 2-3 large baking trays with parchment paper or silicone baking mats and set aside.

2. Cream the butter, sugar and vanilla together until light and fluffy. Add the egg and beat until incorporated.

3. Add the flour, pinch of salt, baking powder, bicarbonate of soda and cocoa powder and mix until a dough comes together.

4. Finally, finish by adding the chocolate chunks/chips and mix in combine into the dough.

5. Divide the mixture into balls – I use an ice cream scoop for ease. Spread out evenly on the baking trays. Bake the cookies for 10-12 minutes until spread out and with a crackled-top.

6. Once cooked, allow the cookies to cool on the trays for 5 minutes – in this time they will firm up and will become more easily transferable. After 5 minutes cooling, I like to press an extra Terry’s chocolate orange segment on the top of each cookie – this is optional. Then transfer the cookies to a wire rack and allow them to cool.

7. Once cooled, enjoy with a glass of ice-cold milk or served with a couple of scoops of your favourite ice cream!

Love cookies and Terry’s chocolate orange? Have a go at baking these recipes next!

Keep up to date with me on:

Jess @ What Jessica Baked Next

Trained chef, food blogger and travel lover behind What Jessica Baked Next sharing recipes perfect for every occasion.


Soft & Chewy Double Chocolate Cookies

I love these cookies. No seriously. I absolutely love them. I got them out of my house right away. I get that question a lot if I eat all the desserts I make. The answer is, kind of. If I have nut free desserts, I freeze a lot of them for the future and give some of them away. If the dessert is made with nuts, I try them then I try to give most away because I’ll keep wanting to eat them and my stomach doesn’t do well with nuts. Don’t make a dirty joke out of that. That’s gross.

Did you see the giveaway that I posted yesterday?? COME ON! It’s to win a free custom build Magimix food processor to celebrate the release of my cookbook!! Sign up now! Why wouldn’t you? It’s super easy. Click here to find out all about it!

Speaking of my book…It’s official. I have my second cookbook, The Paleo Kitchen, in my hands!! I couldn’t be more excited. They overnighted the book after it was printed so after working the morning shift at my gym, I came home to the book on my front door step. Even though I was so excited to see the book, I was even more excited to see my dog. Yep, Jackson won over the book. So after kissing him for at least 5 minutes and using my really annoying voice to show how excited I was to see him, I decided to move to the book. I couldn’t be more happy with how it came out. The photography looks gorgeous, the designer drawn elements pull the book together, and the colors fit perfectly. The book is wonderful. I absolutely cannot wait to share it with you come June 10th! If you preorder it now, it will ship right to you! And if you’re still wanting to see/know more about the book before you buy it, head over to amazon to check out a 60 page preview of the book!

Enough about the book. Let’s talk about more important things. Like Jackson. Jackson had his first play date with another Frenchie this past weekend. A girl frenchie. A girl frenchie only two weeks older than him. He pretty much fell in love right as they sniffed each other’s butts. I mean, met eyes. They played for 2 hours straight and this girl, even though probably weighing 6 pounds less than him, completely put him in his place. She would chase him, she would knock him down, and she would kiss him non stop. All he wanted to do was hump. TOTAL married couple right there. They seriously loved each other so much that it was hard to separate them. I could tell all day that Jackson was depressed after leaving her. Hopefully they get to play soon. And hopefully Jackson stops humping her face. That’s unlikely, she’s really cute.

Did you ever notice that dogs look just as ugly as humans when they yawn? I’m serious. It’s just a random fact I have for today.

OMG. I could not be more excited with this fact. Did you know that Avatar is making a second movie?? YESSSSSSSSSS. Avatar is probably my favorite movie of all time. Don’t judge me. I totally like sci-fi hot alient dudes. And ladies. I’m just into them, ok? Well, I found that a second movie is in the making. I think it’s more in the talking, they haven’t actually started filming, but I’m still over the moon with excitement. Probably as excited as I am about my book. How sad is that? I just really wanted to be one of the Avatar people after that movie. Earth was so lame.


Chewy Double-Chocolate Cookies

Preheat the oven to 350º. In a large mixing bowl or stand mixer, cream the butter, sugar, 1/4 teaspoon salt, vanilla, cocoa powder and egg together until smooth and creamy. Set aside.

Remove from the oven and let the cookies cool for a few minutes before transferring to a rack to cool completely.

In a separate bowl, whisk together the flour, baking soda and the remaining teaspoon of salt and slowly mix into the batter. Stir in the chocolate chips and walnuts. Drop the dough by rounded tablespoons two inches apart on a greased cookie sheet. Bake for 10 minutes, or until the edges are just beginning to crisp. Remove from the oven and let the cookies cool for a few minutes before moving to a wire rack to cool completely.


Chocolate Ginger Cookies

Who knew that chocolate and ginger were such great buddies? I didn’t—at least not until I tried these cookies. Surprisingly delicious, they’ve become a favorite of mine, and I make them every time I have fresh ginger on hand.

Flavor and texture
The base is a classic ginger cookie with molasses, brown sugar, and spices and no eggs. Then there’s the addition of cocoa and chocolate which is what really takes them to the next level. There’s plenty of spice and melted chocolate in every single bite. These cookies are also super soft and chewy with a slight crunch from the sugar coating.

These cookies have lots of flavor
A combination of fresh and ground ginger gives these cookies their intense flavor, along with the addition of other spices like cinnamon, cloves, and nutmeg.

Can I skip the fresh ginger?
You could, and the cookies would still be good, but they wouldn’t taste quite as great as if you followed the original recipe. There’s a whole tablespoon of fresh ginger in this recipe, so replacing it with more ground ginger would ultimately yield a different taste.

Grate the fresh ginger very finely
I like to use my microplane grater for that.

Chilling time is a must
You know I give you shortcuts whenever I can, right? Trust me, I’m a lazy lady. But if you bake these cookies right away, they’ll spread out so much during baking that you’ll end up with one giant flat cookie. Two hours are the minimum time recommended for chilling, plus 20 minutes after shaping the dough into balls, but I recommend even more. I like to prepare the cookie dough quickly in the evening and bake it first thing in the morning, then eat about six of the cookies before anyone gets home.

Don’t overbake them
Overbaking can make the cookies tough, and the best thing about them is their chewy texture. Because of their dark color, it’s hard to know when they’re ready, but just don’t be tempted to bake them for more than 12 minutes.

And one last thing. Try these as sandwich cookies. With vanilla ice cream. You’ll die from pleasure.

You may also love:
My favorite gingerbread cake
Super fudgy chocolate cookies
Thick hot chocolate, to pair with the cookies of course
Easy and quick chocolate truffles


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