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chocolate cookies

Chewy Chocolate Molasses Cookies

October 8, 2021 by sblades Leave a Comment

I saw these Chewy Chocolate Molasses Cookies in the September 2021 Costco Connection magazine and knew we would love them.  The original recipe is from Anna Olson (annaolson.ca). 

They began life with a bunch of grated and ground ginger in them, but I’ve left most of that out since I don’t prefer the strong taste of ginger.

The final version is a soft, chocolaty, deeply flavorful cookie with just enough molasses and spice to make them a delicious addition to holiday baking.

Rich chocolate cookies on parchment paper

These chocolate cookies are fairly quick and easy to throw together in one bowl – wet ingredients mixed in with the dry ingredients.  Add chocolate chips and toasted nuts (optional) and you’re done.

The recipe calls for a 2-hour or more refrigeration period and you’ll find it really does need it.  The batter/dough is very thin – almost like brownie batter – and needs to firm up quite a bit to create the pretty, crackly end result.

Soft chocolate cookies on a white plate with a small glass of milk in the background

Molasses adds such a nice depth to these and the spices really make it a special cookie.  You’ll be reminded that the holidays are around the corner when you get a whiff of the cinnamon and bit of ginger while they’re baking.

These Chewy Chocolate Molasses Cookies will be a unique and delicious addition to Thanksgiving or Christmas desserts table. 

They’re best the first or second day after baking, but will still be pretty good on the 3rd day.  If you want to do pre-baking, just let them cool completely and then freeze them for use later.

You may also enjoy these rich Chewy Chocolate Cookies or the outstanding recipe for my Mother’s Molasses Cookies (my very favorite Christmas treat!).

Soft chocolate cookies on a white plate with a small glass of milk in the background

Chewy Chocolate Molasses Cookies

Yield: 32
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Rich, chewy chocolate cookies with a light molasses and spicy flavor.

Ingredients

  • 3/4 C butter, melted
  • 1/3 C brown sugar, packed
  • 1/3 C granulated sugar
  • 1/3 C molasses
  • 1 large egg
  • 1 tsp vanilla
  • 1 1/2 C all-purpose flour
  • 1/2 C cocoa powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 1 C chocolate chips
  • 1 C chopped toasted pecans (optional)
  • 1/2 C granulated sugar (for rolling dough)

Instructions

  1. In a large bowl, whisk together the melted butter, brown sugar, granulated sugar and molasses. Whisk in the egg and vanilla until blended.
  2. Sift the flour, cocoa powder, baking soda, cinnamon, ginger, and salt into the wet ingredients and stir until thoroughly combined. The dough will be thin, like brownie batter.
  3. Stir in the chocolate chips and, if desired, the pecans. Place bowl in the refrigerator for at least 2 hours.
  4. Preheat the oven to 350°. Prepare two cookie sheets with parchment paper (or spray very lightly with cooking spray
  5. Roll 1 tablespoon of dough into a round ball and roll in sugar. Place on cookie sheet and repeat with remaining dough, making sure dough balls are at least 2 inches apart (they spread quite a bit). Bake for 11 to 12 minutes - middle will still be a little puffy to the touch. (Keep dough bowl in the refrigerator while cookies are baking to keep the dough stiff.)
  6. Cool the cookies on the baking sheet for about 5 minutes, then move with a spatula over to a rack to completely cool.
  7. Store in a sealed cookie container for up to 3 days for the best taste or freeze after cooled completely.

Notes

Original recipe had 1 1/2 tbsp of grated fresh ginger and a whole teaspoon of ground ginger. I liked them better without the fresh ginger and with only 1/4 tsp of ground ginger.

Nutrition Information:
Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 153Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 115mgCarbohydrates: 19gFiber: 1gSugar: 13gProtein: 2g

Nutrition Values are Approximate

© sblades
Category: Cookies

Filed Under: All Recipes, Cookies Tagged With: chocolate, chocolate cookies, holiday baking, holiday cookies, molasses cookies

Texas Sheet Cake Cookies

April 17, 2020 by sblades Leave a Comment

 

What old (or current) church cookbook doesn’t have Texas Sheet Cake in it? None, absolutely none if you live in the South. Flip a few pages and you’ll also see Texas Sheet Cake Cookies lurking nearby.

Texas Sheet Cake Cookies

Texas Sheet Cake is a dense chocolate cake usually baked in a jelly roll pan or a cookie sheet with high sides. The cake comes out skinnier than a regular cake.

That’s so you can slather on the chocolate icing to be as thick as the cake, giving you an even, almost gooey layer of each.

These cookies are very similar to the cake, but the cookie part is chewy and rich and the icing isn’t quite as thick.

Texas Sheet Cake Cookies

The cookies need to be under baked a bit to get that chewy center. If you touch them and think they’re not quite done, they are.

The simple, rich chocolate icing is cooked on the stove top until it’s just the perfect consistency. Then it’s poured over the right-from-the-oven cookies – you want to make sure and ice them while they’re hot to get that crinkly icing.

Texas Sheet Cake Cookies

I made a little mistake and put too much salt in the first batch of Texas Sheet Cake Cookies, but the second batch was perfect! Chewy, moist chocolaty cookies with that distinct cooked chocolate icing.

And yes, we ate the salty ones. Waste not and all that.

Usually the cake and cookies are made with chopped pecans in the icing. If you want to do that, go right ahead. Remember that toasting the pecans first really brings out their flavor. I prefer them without pecans.

These cookies have simple ingredients that create an amazing cookie. Plus, it’s fun to spoon the chocolate icing over the warm cookies. Of course, it’s the most fun to share and eat them with friends and family.

Texas Sheet Cake Cookies

Texas Sheet Cake Cookies

Yield: 24 cookies
Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes

Chewy chocolate cookies with a crinkly chocolate icing. A take off on Texas Sheet Cake

Ingredients

  • 1/2 C butter, room temperature
  • 1/3 C granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/3 C all-purpose flour
  • 1/2 C semi-sweet chocolate chips
  • 1/4 C butter
  • 1 tbsp cocoa
  • 2 tbsp milk
  • 1 1/4 C powdered sugar

Instructions

  1. Line baking sheet with parchment paper. Preheat oven to 350°.
  2. Beat the butter and sugar together in a stand mixer until light in color and blended. Scrape down the sides as needed.
  3. Add the egg and vanilla to the butter mixture and mix. Add the baking powder and salt; mix.
  4. Add the flour, one-fourth cup at a time on low speed and mix. Again, scrape down sides as needed.
  5. In a small glass bowl, microwave the chocolate chips in 30 second increments, stirring between each session. Stir until smooth and add the melted chocolate to the cookie dough. Mix on medium-low until chocolate is incorporated. Dough will be rather thick.
  6. Roll about 2 teaspoons of dough in a ball and place on the cookie sheet (they don't spread very much when baked). Repeat until sheet is filled. Bake the cookies for 8-9 minutes and no longer - don't over bake them - they will be soft.
  7. Remove the cookies to a rack that has waxed paper under it to catch drips.
  8. While cookies are baking, make the chocolate icing. Use a small saucepan and combine the butter, cocoa powder and milk. Cook on medium-low until the butter is melted and whisk until butter is fully incorporated. Remove from the heat and whisk in the powdered sugar until completely smooth. Thin with 1/2 tsp of milk if it needs it - icing should be pourable.
  9. While the second batch of cookies is baking, spoon the icing over the first batch of hot cookies, covering completely. If the icing starts to be too thick, thin it out with a little milk and whisk until smooth again.
  10. Remove the second batch of cookies, place on the rack, and spoon the remaining icing over the remaining hot cookies. Allow the icing to set. Store in a sealed container for up to 3 days.

Notes

Tips and Stuff:

Make sure the butter is at room temperature.

Again, don't over bake these cookies.  They should be very soft to the touch when you test them - don't bake over 9 minutes.

Nutrition Information:
Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 133Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 119mgCarbohydrates: 17gFiber: 0gSugar: 11gProtein: 1g

Nutrition Values are Approximate

© sblades
Category: Cookies

Filed Under: All Recipes, Cookies Tagged With: chocolate cake, chocolate cookies, chocolate crinkle icing, chocolate icing, cookies, crinkle icing, dessert, snack, sweets, Texas Sheet Cake, Texas Sheet Cake Cookies

“Reverse” Chocolate Chunk Cookies

February 27, 2020 by sblades 1 Comment

Reverse Chocolate Chunk Cookies

You’d think that as much as I bake that we’d have sweets and desserts just laying around everywhere, waiting for us to devour. Not so, actually. I usually make half portions or take goodies to friends.

These Reverse Chocolate Chunk Cookies are just for Bret and me!

Why did I choose these? Well, chocolate, vanilla chips, cookies – all things I love. They also come from the Union Street Cafe Cookbook that has a stellar reputation for great recipes. They’ve had a popular restaurant in NYC for decades and have two cookbooks out. These cookies are from the first cookbook.

Reverse Chocolate Chunk Cookies

Reverse Chocolate Chunk Cookies are called that because they’re kind of a negative of regular chocolate chip cookies. They’re deeply chocolate and sweet, with white chocolate chips floating around on them.

Every bite is decadent and delicious.

I highly recommend a glass of cold milk or a cup of your favorite hot tea/coffee as an accompaniment.

Reverse Chocolate Chunk Cookies

The original recipe (below, plus my addition of vanilla) makes a ton of cookies, so I halved it. The halved amounts are down below the recipe in the Tips and Stuff in case you want to do that. Oh, and you might want to check my math. I’m not exactly Einstein.

I’ve tagged and am looking forward to trying several more recipes from this cookbook. If they’re all as high of quality and delicious as these cookies are, we’re gonna have some good meals.

Reverse Chocolate Chunk Cookies

"Reverse" Chocolate Chunk Cookies

Yield: 48 cookies
Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes

Deeply chocolate cookies - chewy and filled with vanilla chips. Decadent and delicious.

Ingredients

  • 1 3/4 C Flour
  • 1 1/4 C cocoa powder
  • 2 tsp soda
  • 20 tbsp (2 1/2 sticks) butter, room temperature
  • 1 1/4 C sugar
  • 3/4 C brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 10 oz solid white baking chocolate, broken into 1/4" chunks or 8 oz. white chocolate chips

Instructions

  1. Preheat oven to 350°. Line 2 cookie sheets with parchment paper (or lightly butter the sheets)
  2. In a medium bowl, combine the flour, cocoa powder, and baking soda.
  3. In a stand mixing bowl , cream the butter, sugar, and brown sugar on medium-high until the mixture is light and fluffy. Add the eggs and continue to beat until the mixture is well combined, about 1 minute. Lower the mixer speed to low and slowly add the flour mixture. Mix together until well incorporated. Stir in the white chocolate chunks or chips.
  4. Using about 1 heaping tablespoon of dough, place the cookies on the baking sheets about 2" apart (they will spread).
  5. Bake for 9 to 9 1/2 minutes, until the cookies are just puffed and still soft (don't over bake - they're supposed to be soft!). Remove cookies from the oven and let sit on the baking sheet for 5 to 7 minutes, then carefully remove them to a cookie rack to complete cooling. Store in a tightly sealed container for 2-3 days.

Notes

Tips and Stuff:

I used salted butter, but the original recipe calls for unsalted.  

The batter will be thick.  I rolled the dough into balls (with a resulting sticky hands) and the cookies came out pretty.  Dropping them is OK, too.

If you don't have a stand mixer, make these with a good hand-held since the dough is rather thick).

I halved the recipe because we don't need 48 cookies:

1/2C plus 1/4 C and 2 tbsp flour

1/2C plus 2 tbsp cocoa powder

1 tsp baking soda

10 tbsp butter

1/2C plus 2 tbsp sugar

1/4C plus 2 tbsp brown sugar

1 egg

6 oz white chocolate chips 

Nutrition Information:
Yield: 48 Serving Size: 1 cookie
Amount Per Serving: Calories: 103Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 6mgCarbohydrates: 15gFiber: 2gSugar: 9gProtein: 2g

Nutrition Values are Approximate

© adapted from The Union Square Cafe Cookbook
Category: Cookies

Filed Under: All Recipes, Cookies Tagged With: chocolate chunk cookies, chocolate cookies, cookies, dessert, snacks, Union Street Cafe

Fudgy Chocolate Cappuccino Cookies

February 25, 2019 by sblades 3 Comments

Fudgy Chocolate Cappuccino Cookies

Fudgy Chocolate Cappuccino Cookies. Sound decadent, don’t they? Believe it or not, I found these in the Taste of Home Guilt-Free Cookbook at 60 calories each!

These cookies are small, (a little larger than half-dollar size) but deliver a fudgy, chocolaty, coffee-y (?) flavor that was eye-rollingly tasty. They’re simple to throw together and only take 5-6 minutes to bake. You don’t want to bake them any longer than that so they’ll stay soft and delicious.

Fudgy Chocolate Cappuccino Cookies

Although they’re deceptively plain looking, pair a couple of them with cold milk and your chocolate craving will be fulfilled. The coffee flavor is pleasantly bold, but not overpowering. All this at 60 calories and 1 gram of fat each. Whaaaa?

These little Fudgy Chocolate Cappuccino Cookies will be made in my little kitchen a lot in the future. You’ve got to watch it, though. Even though they’re low in calories, it’s easy to pop four or five of them in your mouth before you know it. Try these little cookies – I think you’ll be pleased.

Fudgy Chocolate Cappuccino Cookies

Fudgy Chocolate Cappuccino Cookies

Fudgy Chocolate Cappuccino Cookies

Yield: 2 dozen
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes

Outstanding little fudgy cookies packed with coffee flavor.  60 calories each, but watch out - it's easy to pop 4 or 5 of them in your mouth before you know it! 

Ingredients

  • 1 tbsp instant coffee
  • 1 tbsp hot water
  • 1 egg white
  • 3/4 C plus 1 tbsp sugar, divided
  • 1/4 C canola oil
  • 2 tbsp corn syrup
  • 2 tsp vanilla
  • 1 1/4 C all-purpose flour
  • 1/2 C baking cocoa
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350°.
  2. In a small bowl, dissolve coffee granules in hot water.  In a mixing bowl, combine the egg white, 3/4 cup of the sugar, oil, corn syrup, vanilla and coffee.  Beat until well blended and turns pale brown in color (3-4 minutes). 
  3. Combine the flour, cocoa, and salt in a small bowl and gradually add to the coffee mixture.  The dough will be rather sticky.
  4. Shape into 1" ball.  Place about 2 inches apart on an ungreased (or parchment papered) cookie sheet.  Sprinkle each cookie with sugar and lightly press the cookie into about a 1/4" thick round.  Bake for 5-6 minutes. 
  5. Cookies will not look done, but don't bake them any longer or they'll burn on the bottom.  Remove to a wire rack to cool

Notes

Tips and Stuff:

The dough is fairly sticky, but roll them into a ball as much as you can. 

After you press down on the cookie to make it 1/4" thick, you can sprinkle the tops again with a little more sugar.

Nutrition Information:
Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 60Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 28mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 1g

Nutrition Values are Approximate

© Eleanor Senske
Category: Cookies

Filed Under: All Recipes, Cookies, Lighter Recipes Tagged With: cappuccino cookies, chocolate cookies, cookies, light cookies, low calorie cookies, Taste of Home

Chocolate Marshmallow Meltaways

January 14, 2019 by sblades 2 Comments

Chocolate Marshmallow Meltaways

From Halloween to New Years our house is full of sweet stuff – cookies, candies, cakes…etc., etc., and I get a little burned out on sweets. I’ve been making savory stuff lately and we’re finally at the point we want sweets again!

Chocolate Marshmallow Meltaways from Taste of Home were on the list for Christmas platters, but I never got around to making them.

Usually “meltaway” cookies are more of a powdered sugar/corn starch-based cookie that’s light and tender. I’m not sure these fit in that category because the it’s actually a deeply chocolate, brownie-like cookie. Don’t get me wrong – that’s a good thing!

Chocolate Marshmallow Meltaways

These Chocolate Marshmallow Meltaways are three distinct layers: the chocolaty cookie, gooey marshmallow, and soft chocolate icing.

The layers go very nicely together and create a rich, chewy, creamy cookie combination. Oh, and that icing is like you’d find on a Texas Sheetcake.

Chocolate Marshmallow Meltaways

The cookies are rather rich, so you might want to make them smaller than the tablespoon of dough it calls for. Just make sure they’re a little bigger than the cut marshmallow.

You’ll bake the cookies for 8-9 minutes, then press the half marshmallow down into the cookie and bake for a couple of minutes more. It makes the chocolate cookie into kind of a crinkle cookie with that gooey marshmallow center. Be sure and cool the cookie completely before icing.

If you have a party or special occasion that needs cookies, try these! They’re so different and so, so very good.

Chocolate Marshmallow Meltaways

Chocolate Marshmallow Meltaways

Yield: 30 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

A rich, brownie-like cookie with a layer of gooey marshmallow and thick icing. 

Ingredients

  • 1/2 C butter-flavored shortening
  • 3/4 C sugar
  • 1 egg
  • 1/4 C milk
  • 1 tsp vanilla extract
  • 1 3/4 C all-purpose flour
  • 1/2 C baking cocoa (Hershey's is the best for these)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 18 large marshmallows
  • Icing:
  • 3 tbsp butter
  • 3 C powdered sugar
  • 3 tbsp cocoa
  • 1/2 tsp vanilla
  • 1/8 tsp salt
  • 4-6 tbsp milk

Instructions

  1. Preheat the oven to 350°.  Prepare cookie sheets with parchment paper or used ungreased sheets.
  2. In a large mixer bowl, cream the shortening and sugar until light and fluffy, 4-5 minutes.  Beat in the egg, milk, and vanilla.  In a medium bowl, combine the flour, cocoa, salt and baking soda.  Gradually add the flour mixture 1/2 cup at a time into the butter/sugar mixture, mixing well.
  3. Take about a tablespoon of dough and roll into a ball, then put on the cookie sheet about 2" apart.  Bake for 8-9 minutes, then remove from the oven and press one half of a marshmallow into each cookie, pressing down firmly (cookie will crack).  Return to the oven and bake for 2 more minutes.  Remove cookies from the oven and cool on a rack.
  4. To make the icing, in a medium bowl beat the butter, powdered sugar, cocoa, and salt until smooth.  Add the vanilla and enough milk to get a smooth, spreadable consistency.  After the cookies are completely cool,  spread the icing generously on each one.  Let firm up about one hour before storing.
  5. Store in a single layer in a lidded container.  (Frosting won't harden completely, so you don't want to smush the frosting.)

Notes

Tips and Stuff:

The chocolate cookie itself is barely sweet, so the toppings help sweeten them nicely.

Use Hershey's cocoa - it's the best choice for these cookies.

If you don't want to use this type of frosting, use your favorite fudgy frosting or grab a can of premade to save time.

Nutrition Information:
Yield: 30 Serving Size: 1 cookie
Amount Per Serving: Calories: 164Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 116mgCarbohydrates: 28gFiber: 1gSugar: 19gProtein: 2g

Nutrition Values are Approximate

© Joanna Swartley, Harrisonburg, Virginia
Category: Cookies

Filed Under: All Recipes, Cookies Tagged With: chocolate cookies, chocolate marshmallow cookies, cookies, frosted cookies, marshmallows, Taste of Home

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Welcome!  I’m Susan and I love finding wonderful new recipes.  I hope you’ll find a few new ones here that you and your family will love. Browse around and stay a while!Save

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