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Zebra Chocolate Chip Cookies

Zebra Chocolate Chip Cookies


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Ingredients

  • 2 1/2 Cups all-purpose flour
  • 3/4 Teaspoons baking soda
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon salt
  • 1 Cup Country Crock Spread
  • 2/3 Cups granulated sugar
  • 2/3 Cups firmly packed dark brown sugar
  • 1 egg
  • 1 1/2 Teaspoon vanilla extract
  • 1 bag (12 ounces) semi-sweet chocolate chips (2 cups)
  • 1 bag (12 ounces) white chocolate chips (2 cups)
  • Zebra Drizzle*

Directions

Preheat oven to 375°. Grease baking sheets; set aside.

Combine flour, baking soda, baking powder and salt in medium bowl; set aside.

Beat Country Crock® Spread with sugars until light and fluffy in large bowl with electric mixer, about 5 minutes. Beat in egg and vanilla, scraping sides occasionally. Gradually beat in flour mixture until blended. Stir in 1 cup EACH semi-sweet and white chocolate chips. Drop dough by heaping tablespoonfuls, 2 inches apart on prepared baking sheets.

Bake 10 minutes or until golden. Let stand 2 minutes on wire rack; remove from sheets and cool completely.

*ZEBRA DRIZZLE:

Melt 1 cup EACH remaining semi-sweet and white chocolate chips; drizzle over cookies.

By using Country Crock® Spread instead of butter in this recipe, you reduce the amount of saturated fat by 1.5g and save 10 calories per serving.


4 ounces unsweetened chocolate
unsweetened, cut up
3 large eggs
beaten
1 ½ cups sugar
granulated
½ cup vegetable oil
2 teaspoons baking powder
2 teaspoons vanilla extract
2 cups all-purpose flour
1 x powdered sugar
sifted
*
48 each chocolate kisses
with stripes
*
115,6 ml/g unsweetened chocolate
unsweetened, cut up
3 large eggs
beaten
355 ml sugar
granulated
118 ml vegetable oil
10 ml baking powder
10 ml vanilla extract
473 ml all-purpose flour
1 x powdered sugar
sifted
*
48 each chocolate kisses
with stripes
*

Almost Famous Amos Chocolate Chunk Cookies

OMG!! Perfect perfect chocolate chip cookies recipe so far!! we are so so in love with the taste, texture, sweetness of these cookies.. bake it longer if u wanna crispy type.. bake it for 10mins if u prefer a little chewy type.. either one.. this recipe is definately a keeper..

Well ok what are u waiting for?? go and bake it right now babes and you know what.. its much more fun to bake cookies if u hv a monster aka hb in ur kitchen who likes to munch on the dough and kept on saying it tastes like Ben and Jerry ice cream.. lol weirdo!! muuuahahha

Ingredients
250g salted butter,softened (i used SCS)
200g light brown sugar
1/4 tsp salt (i didnt add)
1/2 tsp coffee oil (obtained from Sun Lik, this is the one that gives the cookie its distinctive fragrance and makes prople wonder,hmm what is that? but they usually cannot tell what it is)
1 egg
1 tsp vanilla extract
1/4 cup oats,processed to bits in a chopper (i used nestum)
1/4 cup ground almonds
1/2 cup of your favourite nuts,chopped finely (optional)(i used whole hazelnut.. toasted)
1 pack of Nestle Tollhouse semi-sweet chocolate chips OR chocolate chunks (don't use cheap chocolate chips,the flavour is compromised)
300g self-raising flour (i used plain flour with 1/2tsp of baking powder)

Method
This is the most important step,at least 2 hours before,or the night before,beat the egg with the vanilla and the coffee oil to infuse or you can do this the night before,refrigerate it then bring it to room temperature before baking.

To the softened butter,beat in the sugar and the salt to combine. Beat in the egg and stir in the processed oats,ground almonds,optional chopped nuts and the chocolate chunks. Sift the flour and fold it in,this dough will not be too stiff but not too wet either.

For small cookies,place half-tsp of the dough,spaced slightly apart on the cookie sheet and bake for 9 to 10 minutes.

For large cookies, place rounded tbsp of the dough spaced apart on the cookie sheet and bake for 20 to 22 minutes.

Cool completely and let it sit overnight in an airtight container,this is for the flavour and fragrance to develop further.
Eat one freshly made and one the day after,there is a difference!


Ingredients

Step 1

Whisk 1⅓ cups flour and ¾ tsp. salt in a medium bowl. Whisk cocoa powder, remaining 1 cup flour, and remaining ¾ tsp. salt in another medium bowl. These are the bases for your chocolate and vanilla doughs.

Step 2

Beat butter, granulated sugar, and powdered sugar in the bowl of a stand mixer on medium-high speed until light and fluffy, about 4 minutes. Add egg yolk and vanilla and beat until smooth. Divide mixture between the 2 bowls of dry ingredients (about 1 cup in each). Scrape vanilla mixture back into stand mixer bowl (save the mixing bowl) and beat on low speed just until combined. Return to reserved bowl. Repeat process with chocolate mixture.

Step 3

Arrange 2 large sheets of parchment paper on a work surface. Dollop one-quarter of chocolate dough in the center of each sheet and pat into rough 6x2" rectangles. Dollop one-quarter of vanilla dough on top of each chocolate slab and pat into rectangles the same size and shape so that you have 2 layers each. Repeat entire process so you have 4 alternating layers. Tightly press stacked dough into cylinders about 1½" wide and 8" long, using the parchment to help you. Wrap logs in plastic wrap and chill until very firm, at least 2 hours.

Step 4

Place racks in upper and lower thirds of oven preheat to 350°. Working one at a time, unwrap dough and brush with egg. Carefully sprinkle surface with sanding sugar and roll logs in sugar to coat well (really press dough into sugar so it sticks). Slice into rounds a generous ¼" thick, rotating after every few cuts to keep slices round. Arrange cookies on parchment-lined baking sheets, spacing 2" apart. Bake, rotating baking sheets top to bottom and front to back halfway through, until edges are just set, 12–14 minutes. Let cool on baking sheets.

Step 5

Do Ahead: Dough can be made 3 days ahead keep chilled. Cookies can be baked 5 days ahead store airtight at room temperature.

How would you rate Zebra-Striped Shortbread Cookies?

These were fun to make, but way, way too salty to everyone that tried them. I used half the salt called for and still much too salty. Ended up scrapping the vanilla dough and remaking with no added salt to make up for the salty chocolate dough I kept. Would highly advise using a fraction of the salt called for then tasting the dough to make up your mind. They did turn out aesthetically beautiful, though! Would make again with salt correction.

Delicious cookies! I made them twice… the first batch was delicious and disappeared within an hour so I decided to make another batch. I don’t know what happened because I did the same recipe, but for some reason the dough just wouldn’t come together and crumbled apart when I tried to cut the cookies. Overall, great recipe… don’t know what happened the second time around!

My daughter and I made these for the first time. Followed directions exactly and what a special cookie. If you want to impress, make these. My siblings and I are very competitive about cookies at Christmas and I just wish we could be together so they could see these. One of my favorite cookies is a checkerboard cookie and takes it to another level for the holidays. One of our rolls came out perfectly looks like zebra, but the other not so much, although still nice. The taste of the cookie is fantastic, so get a cup of coffee and enjoy a few of these. Recipe very well-written we had no trouble with these. They will be a holiday staple on my cookie tray

I have made these cookies twice with the ingredients as listed as there is a very salty taste - not in a good way. I checked similar recipes and the salt in this recipes far exceeds that of other recipes so I reduced it to 1/2 tsp vs. the 1 1/2 tsp called for which is why I gave one star.

These cookies are seriously easy, tasty, and beautiful. This will be my third year making them and they have become my most beloved Christmas Cookie. They make me vv happy.

These are potentially a 5, I love this sort of cookie and these are a prettier, easier and more fun version to make than the traditional pinwheel. But way too much salt. I know all salt varies, but this was typical kosher salt and I even erred on slightly less and the cookies still taste salty. I urge bakers to be careful and err to maybe half what is recommended here.

I loved these! I converted the ingredients to weights since I absolutely hate measuring by volume (303 g flour [173 g/130 g when split], 40 g cocoa powder, 133 g granulated sugar, 30 g powdered sugar). I was too lazy to get out a third cookie sheet and squished each log on one sheet, which was a mistake because they do spread significantly - next time I'll give them more space. But the end result was gorgeous and they taste wonderful - will be making these again and again!

Loved these cookies. They look so pretty and big hit for Christmas presents. Kids loved it. I’ll make them again. This recipe is a keeper

these were very good! great when crisp on day one. with time they get tender, but don't lose their charm. used a blend of coconut oil (1/4 cup) and butter (1 cup) and a mix of regular cocoa and dark cocoa. they had a slightly coconut-y flavor. I decreased the salt by 1/4 tsp. in each dough (using mortons), and they were perfectly salty. saved the egg white to use with the sanding sugar. such a charming looking cookie.

This is a very forgiving recipe. Baked these cookies 2x then read the other reviews and realized that I messed up the egg portion. Added 1 egg and 1 yolk to the batter instead of just 1 yolk. I couldn’t find Dutch process cocoa and I didn’t have kosher salt so I used what I had in the pantry. Hershey cocoa powder and regular table salt. I only used 1 tsp divided of salt. Cookies turned out great. 2 days later they are all gone.

Festive and delicious at the same time, not to mention that they are pretty easy to make! I didn't worry about forming them into circles - everyone was fine with Zebra squares since they tasted so good. I used Droste cocoa for a rich chocolately flavor and reduced the salt by half. I'm skiddish about colored sanding sugars (bitter taste) so I used two King Arthur products (Sparkling White Sugar on most and Peppermint Crunch on a few). The taste was very nice with the peppermint but it melted in a bit of a halo shape around the cookies instead of adhering like the sugar). I cooked mine about 9 minutes which resulted in a light golden brown edge and bottom. The only naysayer found them a bit greasy. Everyone else, including me, LOVED them! In fact they were on the cooling rack when two friends stopped in and 50% of them were gone by the time the two friends left. That's a good sign!

Flavor and texture are good, and these are a striking and unusual addition to a holiday dessert spread. The mix of vanilla and chocolate shortbread gives it enough variety to not be boring, and the sanding sugar provides crunch - I would not recommend skipping the sugar, and do your best to get a heavy layer on your dough log! I had to roll mine and then fill in the bald spots by hand, and the sugar is still not as thick as the feature photo. The sugar also melted off of some of the cookies - perhaps an issue with where I had the rack placed in the oven I DO agree that the cookies are too salty. I love a sweet/salty combo and don't shy away from salt in cooking or baking (crunchy salt on top? yes please!) but these were a bit too much. I find salt grains in my teeth after eating just one cookie, and my family said the same. I always use kosher crystal salt and followed the recipe exactly. For me, the salt in a dessert should be a complement and contrast to the flavors and textures but should never be an aftertaste. I think I would use just 1 teaspoon of salt next time.

Loved this recipe and it was very easy to follow! I was a little too proud when they came out just like the picture! I’m a huge fan of shortbread so I liked how the chocolate and vanilla mix changed it up a bit. Plus, you can change the sanding sugar colors for any occasion. 10/10 would bake again.

Great recipe, easy to follow. These cookies came out looking exactly like the photo and are delicious! A keeper of a recipe!

First of all, I am not a baker, but for some reason these caught my eye. I knew I had to make them! The instructions were a LITTLE confusing but now I understand and will be baking these again (and correctly) in a few weeks. I loved the rich/slightly salty chocolate part of the cookie and the sprinkles make them dazzle. Definitely the most fabulous cookie ever!


How to make Oreo Chocolate Chip Cookies &ndash Step by Step

  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or reusable baking mats.
  2. Blend together butter, sugars, eggs, and vanilla over medium speed with an electric mixer until smooth and creamy.
  3. In a medium sized bowl, sift together the flour, salt, and baking soda. Gradually add the dry ingredients to butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined.
  4. Using a rubber spatula or wooden spoon, stir in the chopped oreos and chocolate chips by hand. Roll the dought into balls (about 2 tablespoons each) and place on the prepared cookie sheets.
  5. Bake cookies about 10-12 minutes, then remove from oven and allow to cool slightly before transferring to a wire rack. Enjoy!


Different cookie recipes

A is for apple, almond and acorn.

B is for banana, brownies, and bees.

C is for chicks, coca cola, cinnamon, cannoli, campfires and
chocolate.

    from Simple Everyday Mom. from Two Kids and Coupon. from Picklebums. from Snappy Gourmet. from Natural Beach Living. from Ottawa Mommy Club.

D is for dip, dinosaur, and dragon.


Decorating Your Cookie Cake

Baking the cookie cake couldn’t be easier. Homemade chocolate chip cookie dough is pressed into the bottom of a cake pan, then baked until crisp on the outside and gooey in the center. Decorating it is where the fun comes in.

This recipe makes enough chocolate frosting to pipe a border around the perimeter of the cookie cake with a little extra to add some additional decorations if desired. We like to use a star piping tip to create the border, although a zip-top bag with the corner cut off would work just fine. If you want to pipe letters in the center of the cake, a small straight piping tip works best (such as Wilton’s #2 tip).

We finished the cake with a flourish of rainbow sprinkles for an extra pop of fun, but you can decorate it with just about anything, from candy to edible glitter. The thing that makes this cookie cake so great is the playfulness of it all, so don’t be too precious about the decorations — it’s meant to be fun!


Roaming Rosie

I didn’t come up with the idea all on my own – I have my daughter’s last years preschool teachers to thank for it! At the end of the school year, they sent home a “cookbook” of all the recipes they’d made. My daughter was excited to flip through it and I let her pick out which recipe she’d like to remake first.

She picked the Zebra Zoos.

Now, they actually did theirs a little differently, so this is my version.

Below are all our store-bought ingredients that make this super simple to set up. It’s the type of project where you can buy everything ahead of time and stick all the stuff in the back of the pantry until a rainy day.

Black Candy Melts OR Chocolate Chips

The first step is to spread the icing over the graham crackers.

You don’t need a lot. And you don’t need your Little Ones overdosing on sugar, so you may need to gently offer to help them smooth it out a bit. :)

Melt the candy melts in the microwave according to the package directions within a small baggy (preferably freezer weight), then snip the corner off to drizzle the candy back and forth over the white icing.

This will make the appearance of the zebra stripes, which is where the treat gets its name.

Why did I use candy melts instead of chocolate chips?

First of all: the black candy melts are darker than the chocolate chips. Black instead of brown, so more zebra-like. Also, I wanted the flavor of them to match the icing. The candy melts have a vanilla flavor, like white chocolate.

[hint: you can usually buy the candy melts at Michaels with a coupon.]

Then attach a few cookies by pressing them into the black candy melt stripes before the stripes have a chance to set. (So, right after you draw on the stripes.)

Oh….. and it would behoove you to remember to coat your workspace with waxed or parchment paper first. Just sayin’.


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Chocolate Cookies

For several years now I have been looking for the perfect chocolate cookies. I have made many different recipes and none of them were quite what I was looking for. The biggest requirement for the perfect double chocolate chip cookie was a thick, chewy, soft drop cookie and it seemed like every recipe I attempted ended with flat, crispy disappointment. I actually gave up the search for a while. Last night, in a moment of chocolate-craving weakness, I decided to give it one more try.

Look at these little mounds of deliciousness:

These cookies really are what I have been dreaming of. They stayed thick and soft and are so decadent that a glass of milk is practically required to eat one.

So do I have you drooling yet? Do you want the recipe?

How do you make a chocolate cookie?

First I have to share with you the key to my success… before baking up the whole batch of cookies, I baked one test cookie. I am glad I did because I burned the bottom of my first test cookie! So I adjusted the cooking time and temperature and tried one more cookie, which turned out perfect. Then I was confident in filling up the pan and baking up the rest of the dough. By baking one test cookie, you will be able to adjust baking temperature and time to what will work best for you, your altitude and your oven.

These cookies were delicious right out of the oven when the chocolate chips were still ooey-gooey. They were also delicious when I had one for breakfast this morning. Hee hee! I like to put them in the microwave for 10 seconds just to warm up the chocolate again. You’ll definitely want a big glass of cold milk to go with them.



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