… the eggs one at a time, beating well after each addition. Beat in vanilla. Gradually beat in dry ingredients in thirds. Stir in chocolate chips and nuts.
With a spatula, spread the dough evenly across …
… of half-and-half. Gradually beat in the flour mixture until thoroughly combined.
To shape dough into twisted braids: roll dough into 1 inch balls and then roll dough out to about 6 inches long. Fold …
… and fudgy on the inside with an intense chocolate flavor, these cookies are almost like a brownie.
The kids loved it, the adults loved it, an all-around winner. For the kids, I rolled the dough in …
… and 1/2 cup more flour. Beat 4 minutes at high speed. Add about 1/2 cup more flour, enough to make a soft dough that is not too sticky. Beat 6 minutes at high speed. Take dough out of bowl, spray bowl …
… Beat in vanilla extract.
Press the dough evenly into the baking pan. Bake for 15 to 20 minutes until the crust is a very light brown.
It is important to add the filling to the hot crust so while the …
… at reduced speed until combined. Gradually beat in flour mixture.
Stir in chocolate chips and cherries. Scoop dough into balls on parchment paper, about 1 inch apart. Bake for 12-14 minutes or until …
…
This recipe was inspired by a salad served at our favorite bakery. We now live too far away to eat there, but the dish lives on with us through this recipe. If only I could re-create their sourdough …
… chopped nuts.
Roll or scoop dough into 2-inch sized balls and place 2 inches apart on cookie sheet. Bake for 12 minutes.
Cool 2 minutes on baking sheet before transferring to a cooling rack.
Makes …
… flour mixture until thoroughly combined.
Roll dough into 1 1/2 inch balls and then roll in cinnamon mixture to cover. Place cookies two inches apart on a cookie sheet.
Bake for 10 – 12 minutes or until …
… baker since she was a teenager. She approaches baking with a precision that rivals aircraft engine manufacturing, weighing every ingredient and meticulously sizing up cookie dough on a baking sheet.
She …
Thank you all for the feedback! Roni – I can’t wait to try your whole wheat pizza dough . It looks great! …
… them the recipe…family has no clueof their healthliness, they just gobble them…I usually triple the batch…you can also freeze, I put the cooled dough in plastic wrap, roll into tube, then freeze..semi …
… the molasses. I used walnuts, raisins, and pumpkin seeds, plus added some ground chia seeds for extra omega 3. Delicious! I had so much that I pressed the extra dough into a square baking dish and made …
…hey added to the dough 4 bananas mixed with 8 dates…Believe me it will make better and moister ( and then you dont need to add Honey and molasses ) …
I made these last night. I followed the recipe except that I did not chill the dough (didn’t think I needed to), I didn’t have molasses, so I didn’t add that and I added 1/2 cup of Flax. THEY ARE AWESOME!!!! …
I made these cookies today..yum! I used 1/4 cup honey and 1/4 cup brown sugar (didn’t have enough honey) and added an extra egg white (per recipe suggestion to hold dough together) and they turned out …
How many calories is each cookie? How many cookies does the dough make? …
… I prefer flatter, crispier cookies). My dough was not very thick at all, so it definitely needed ~30 minutes to chill in the fridge, but after that it was easy to roll into balls. Next time I think I will …
So, I made these cookies and I must say the dough is DELICIOUS, HOWEVER, you really should have warned people to flatten them out because if you don’t they bake into poofy balls. I like my cookies a little …
These look delicious. BUT, what if I don’t want to use the grated dark chocolate in the dough ? Can I substitute it with something else or simply leave it out without substituting? …
