Chewy, Crumbly, Dark Chocolate Cookies (NESTLÉ®)

When I think of food, I think of childhood... family meals, home cooked with love, baked goodies and best of all "cookie memories" revolving around cookies from my childhood days...chocolate chip cookies, chocolate filled cookies, creamy, buttery, coconutty, chewy and even plain milk ones. How do you like yours? Plain, thin and crisp, soft and chewy, with nuts, double chocolate chip or even triple chocolate ones (My personal favouite)

I always love to try out new cookies-Ben's cookies being one of my favourites out here in the desert. (must try their praline & triple chocolate ones!). But what is better than a home baked, chewy goodness. Iam the one with the mighty sweet tooth (or a sweet jaw if that would be a word). Husband on the other hand is more into dark and bitter ones.

So one fine day after watching (or rather drooling) over Food Network, I went to the kitchen and found a NESTLÉ® TOLL HOUSE®  bag in the fridge and on it, was this recipe. If you're a fan of bitter-sweet dark goodness, this recipe is for you.

As I say, you can always play around with the recipe and add semi-sweet chocolate chips just to give it a sweet kick!

cookies ready to go in the oven

 

Prep: 15 min

Yield: 12 Servings

 

  

     Ingredients

• 1 2/3 cups (10-oz. pkg.) Nestlé® Toll House® Dark Chocolate Morsels, divided
• 1 cup all-purpose flour
• 1/4 cup Nestlé® Toll House® Baking Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

 

 

 

I got a little carried away and spread the melting chips, you can try that too!

 

 

 

freshly baked

 

      Directions

• Preheat oven to 325°F. Line baking sheets with parchment paper or lightly grease.
• Melt 2/3 cup morsels in microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. Morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Set aside.
• Sift flour, cocoa, baking soda and salt into medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add melted chocolate and mix well. Add egg and vanilla extract, mixing until well blended, about 1 minute. Add flour mixture, mixing just until blended. Stir in remaining 1 cup morsels. Drop dough by level 1/4-cup measure 3 inches apart onto prepared baking sheets.
• Bake for 16 to 18 minutes or until wooden pick inserted in center comes out with moist crumbs and the tops have a cracked appearance. Cool on baking sheets for 5 minutes. Remove to wire rack to cool completely. Makes: 12 cookies.

hmmmm can let go of all diets for this beauty!

Originally published as Jumbo Dark Chocolate Cookies in NESTLÉ® TOLL HOUSE®

Chewy Coconut Macaroons. (Paula Deen)

This recipe is from Paula Deen on Food Network. Yes that is my favourite channel hehehe. Love all the recipes, the chefs, food network challenges and so much more.

Was watching Paula Deen on food network the other day and she made these yummy looking macaroons. They are pretty easy and quick to make and ofcourse delicious especially if you are a coconut lover :)

Ingredients

• 3 cups shredded coconut
• 1 teaspoon almond extract
• 1/8 teaspoon salt
• 2/3 cup sweetened condensed milk
• 2 egg whites, stiffly beaten
• 1 teaspoon cream of tartar

Directions

Preheat oven to 350 degrees F.

In a medium bowl, combine coconut, almond extract, and salt.

Mix in condensed milk to form a thick paste.

Fold in egg whites with cream of tarter.

Drop by teaspoonfuls onto greased cookie sheets, about 2 inches apart.

Bake for about 8 minutes or until edges are lightly browned.


Do not over bake.

Couldn't take photo after baking took this one from Food Network.

They were chewy and crunchy, we enjoyed them warm and also drizzled condensed milk and chocolate sauce on top to give it an extar kick (of calories-ahem!). Enjoy :)