My own recipe for extra chocolaty chewy cookies, crispy on the outside and gooey in the centre. Makes 15 to 18 cookies and is ready in 25 minutes or less.
County Antrim, Northern Ireland, UK
66 people made this
-13 Nov 2012
So easy to make and taste so good, will be a regular thing in my kitchen i reckon-19 Feb 2013
Luscious and cures the sweet tooth!!! Vary the flavours - white choc chip, glace cherries, smarties, anything is possible!!!-15 Mar 2013
What&rsquos not to love about Rolo candies? You get the delicious chocolaty coating and then the rich, creamy, chewy caramel center.
But what if you surrounded that delicious candy in a chocolate cookie? It&rsquos a cookie that everyone who loves chocolate and caramel are going to go fall in love with.
The Rolo flattens and melts a bit during baking, leaving the center of the cookie filled with the Rolo&rsquos delicious, gooey caramel. Mmmmm so good!
Your family is going to go crazy for these homemade Rolo stuffed cookies. Enjoy them with milk, hot chocolate, or a nice cup of coffee. However you serve them, they are sure to be a big hit.
Looking for a cookie recipe for your annual Christmas cookie swap? These bad boys are perfect! If you want, you can make them a little bit more Christmasy by adding some green and red sprinkles on top.
Ooey Gooey Rolo stuffed chocolate cookies would also make an amazing item for a bake sale because who can pass up caramely goodness?! No one. That&rsquos right!
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These are the gooiest most chocolaty puffed wheat squares I have ever had. I didn’t used to be a big fan of puffed wheat squares- that is, until I tried these! Now, I can’t get enough of them, and since I have been making them this way, everybody likes them. They are an easy, stove-top recipe, similar to those chocolate oatmeal haystacks (yum, now I want to make those!). Puffed wheat squares make a great choice for a potluck or picnic as they travel well and are easy finger food. If you are hosting a big event, it is easy to double or triple the recipe, and they freeze wonderfully, so you can make ahead and freeze. So, there is no reason not to make these today!
I adapted this recipe from a site called Mennonite Girls Can Cook. I played with the sugar amounts, and added some marshmallows which turned out to be the trick to making them stick together.
Traditionally, the secret to perfect puffed wheat squares is the timing. If you don’t cook the syrup long enough, the squares won’t stick together. If you cook the syrup too long, they are dry and crunchy. The original recipe said to remove from heat as soon as it came to a boil, but I found the squares would not stick together. One time I made it, I didn’t have the vanilla ready when the timer went, so even though I removed the pot from the stove while I got it out of the pantry and, it kept on boiling and got a little bit overcooked. Not bad, but a little harder than I wanted. For such an easy recipe, you wouldn’t expect it to be so picky.
What you are really doing here is making candy, and if you have ever tried making caramel or fudge, you know what I mean. The consistency of your candy totally depends on the temperature that the syrup reaches before you stop the cooking. If you want to measure it, you want it to be at the soft ball stage for fudge: 236 degrees F. But if you follow this instructions to the letter, and remove the chocolate mixture from the heat after 1 minute at a hard boil, it will come out good, so you don’t have to measure the temperature. Also, I recommend that you have the vanilla all ready, and also add 1 heaping cup of marshmallows as soon as the one minute boil is complete. Make sure to stir until you can’t see any white from the marshmallows anymore. Stirring these in starts the cooling process, and so you have to do it right away. Careful when you are pouring the syrup over the puffed wheat. It’s super hot!
Here is the step-by-step instructions:
Chocolate Puffed Wheat Squares
These are the gooiest most chocolaty puffed wheat squares I have ever had. I didn’t used to be a big fan of puffed wheat squares- that is, until I tried these! Now, everybody likes them. They are an easy stove-top recipe. Makes a great choice for a potluck or picnic. Easy to double or triple the recipe, and they freeze wonderfully.
|Oven Temp:||—||Cook Time:||1 min||Makes:||9 x 13 pan|
The secret to perfect puffed wheat squares is the timing. If you don’t cook the syrup long enough, they won’t stick together. If you cook the syrup too long, they are dry, resembling the hardness of crackerjacks. Make sure to have your vanilla all ready measured out, and also the marshmallows. Stir vanilla and marshmallows in quickly, then pour immediately over your puffed wheat. Make sure to prep ahead, and then it will come out perfectly.
I know marshmallows aren’t traditional, but I found that they are the secret ingredient that makes the puffed wheat stick together, plus it gives the squares the stickiness to make a nice gooey chocolate square actually stick together after it’s cut. Kind of like with Rice Krispies marshmallow squares, the sticky gooey marshmallows will help hold your squares together. I just tried it a few days ago, and it works very well. Remember how sweet marshmallows are though, so don’t use more than 1 cup.
Dissolving the baking soda: I know this seems like an extra step, but it is well worth it! The baking soda gets a kick start in the warm water, and it makes your cookies lighter and fluffier. It also prevents the cookies from spreading.
A good chocolate chip cookie shouldn’t melt into a big puddle before it cookies. It should flatten slightly but hold quite a bit of its height. This method helps it do that.
Butter: Margarine will give you disappointing results. You definitely want to use full fat, real butter. The fat content helps add flavor and texture to the cookies.
Chocolate chips: I use semisweet chips, but you can swap them out for milk or dark. There are so many different types of baking chips on the shelves these days you can mix and match to get some delicious combinations!
Be sure you allow the cookies to cool completely. Then, store in a well-sealed container in a cool place.
I love to freeze these cookies! You can freeze them baked or freeze the dough. To freeze them baked, simply allow them to cool, put them in a tightly sealed container, and freeze.
To freeze the dough, I suggest dropping the dough by spoonfuls onto a parchment-lined baking sheet. You can crowd them in since you’re not baking straight off. Put the baking sheet into the freezer for about 2 hours and transfer the frozen dough into a freezer bag. You can bake them frozen- just add a few extra minutes on the bake time!
This dough is fine to keep in the fridge for a couple of days! Just make sure it’s in a tightly sealed container to prevent it from drying out.
Food handling guidelines suggest that cookie dough holds in the fridge for about 2 days. They say that baked cookies are good for about a week at room temperature and for 6 months in the freezer. Frozen dough is best used within a couple of months.
To get started making this cookie mix in a jar, you'll need.
*Variation: You can substitute white chocolate chips, butterscotch or toffee in place of bittersweet but be prepared for a slightly sweeter cookie. After careful testing (entirely for my readers, not at all for myself :-) ) I've determined that bittersweet chocolate chips seam to make the best tasting chocolate cookies.
Note: You can also put the brown sugar in followed by the chocolate chips in order to pack as many chips as possible. However, I choose to add brown sugar last since the top layer often gets covered up by fabric or decoration and the chocolate chips make a scrumptious looking layer?
Preheat oven to 375° F. Beat together 3/4 cup softened butter, 1 large egg and 1 teaspoon vanilla extract. Add cookie mix and blend well. Break up and blend any clumps of mix. Drop tablespoon sized rounds of dough onto un-greased baking sheet. Bake 8 - 10 minutes. Makes around 24 cookies.
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When it comes to chocolate chip cookies, everyone has their favorite, the one you buy in the mall or perhaps your grandmother’s recipe? This classic American cookie is a treat no matter what the age or occasion.
How could we go without those delicious chocolate chip cookies with crispy edges, a chewy and squidgy interior, and the irresistible toffee flavor? Well, the good news is that we don’t have to! There are plenty of recipes out there, and we have selected the ten best chocolate chip cookie recipes for you.
This recipe has a little spin on the classic chocolate chip cookie recipe. They are packed with chocolate chips and salty pretzels and, of course, with peanut butter. They’re light and chewy, and they are the best peanut butter chocolate chip cookies you will ever try. If you love the combo of sweet and salty, these cookies are for you!
This salted chocolate chip cookie is packed with chocolate chips, making for a soft, chewy extra-rich cookie with crispy edges. It is gooey but also crunchy, and it has lots of chocolate vibes. Sprinkled with flaky salt, this will be your new favorite just give it a try!
If you urgently need your daily dose of chocolate chip cookies, this recipe is for you. There is no need for a mixer or to get the eggs and butter out of the fridge in advance. With this recipe, it is possible to go from start to finish in 30 minutes! If you have the patience, hold the dough in the fridge overnight and for up to a few days before baking, portioned in scoops and covered.
If you are a fan of Maltesers or Whoppers, you will love this recipe. Deliciously thick, soft, and chewy cookies infused with the malted milk powder and loaded with Maltesers and chocolate chips! You can make some extra to roll into balls, keep in the freezer, and bake off whenever the cookie craving strikes.
These cookies are the healthy version of the regular chocolate chip cookie. It is sweetened with coconut sugar, making for slightly sweet soft cookies with delicious hazelnut and dark chocolate aroma. You can use regular sugar if you prefer sweeter cookies.
This one is a classic chocolate chip cookie recipe and let us tell you that it is absolutely perfect! They’re thick and chewy they’re nice and soft in the center but deliciously crispy around the edge. They literally melt in your mouth, just the way a good chocolate chip cookie should be.
Here is the ultimate recipe from Alton Brown, the food scientist and recipe perfectionist for those who love their chocolate chip cookie chewy, chocolaty and velvety. The extra chewiness is attained by substituting bread flour for all-purpose, replacing one egg white with milk, and changing the ratio of brown to white sugar.
This recipe is from David Lebovitz, the Paris-based pastry chef who’s written several dessert cookbooks. His chocolate chips cookies call for nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped. You will have to refrigerate to the dough until firm, then slice the chilled dough up and bake!
This recipe is a must-try if you are looking for the real, classic chocolate chip cookie! It doesn’t only look store-bought, but it also tastes like it. It is soft, thick, with bricks of chocolate chunks and buttery dough. Perfect with a glass of milk!
Here is the winner of our list of chocolate chip cookies. This cookie has all the best qualities: chewy with crispy edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt! Make a double batch straight away because it is seriously addictive!
Start by melting chocolate and butter in the microwave in 20-second intervals, stirring between each, until melted. Be careful with overheating because it can burn the chocolate. Set it aside. In a mixer bowl, beat the eggs, sugars and vanilla on medium speed until light and fluffy, 2-3 minutes. On low speed, beat in the chocolate mixture (make sure it’s not very hot). Add the dry ingredients and mix just until combined. You can add 1 cup of chocolate chips/chunks, but I prefer it plain for pure fudginess.
The secret to bake these cookies to the best texture possible is to slightly underbake them. Overbaking will make them dry and tasteless. My cookies were exactly 1.5 tablespoons in size (I used this ice cream scoop) and took about 9 minutes to bake. The cookies should be shiny and crackly, but still soft in the center. Allow cookies to cool for a few minutes before you move them to a wire rack to cool completely, so they won’t break.
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Everyone loves the gooey richness of French onion soup &mdash but not the excess fat and salt. So we swapped in olive oil for butter and added a dash of soy sauce to chicken broth to mimic the savory depth of salty beef stock. Finally, we blanketed our dish with Gruyère and reduced-fat Swiss &mdash because what's onion soup without the cheese?
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