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here's the simplest and most delicious chocolate cookie recipe you can find. this recipe makes 15-20 cookies

ingredients:

3 tablespoons flour

180g (6.4oz) bittersweet or semisweet chocolate

1/2 cup sugar

30g (1.06oz) butter

1 egg

1/2 teaspoon vanilla extract

directions:

1. preheat the oven to 350F

2. melt butter and chocolate in a microwave or on a double boiler

3. beat egg with sugar

4. add vanilla, butter-chocolate mix and flour to egg+sugar, mix

5. scoop - approximately 1 tablespoon balls

6. bake for 9-13 minutes

do not overbake them. they should still be very soft in the center when you take them out. after you take them out let them cool down on a cooling rack, if you don't have one, your oven grid can serve as a cooling rack too.

as a general suggestion, if you want your cookies soft DO NOT overbake them. if they're already hard when you take them out of the oven, they'll get even harder once they cool down. i always bake them just enough that they look really half-baked but once they cool down they get the perfect softness.

good luck!!

Chocolate Chip Cookies (Makes about 30)

Ingredients:

140g/ 4½ oz butter

50g/ 2 oz caster sugar

60g/ 2½ oz soft dark brown sugar

1 medium egg, beaten

½ tsp vanilla essence

125g/ 4 oz plain flour

½ tsp bicarbonate of soda

150g/ 5 oz plain or milk chocolate chips

Steps:

1. Preheat the oven to 180oC/ 350oF/ Gas Mark 4, 10 minutes before baking. Lightly butter 3-4 large baking sheets with 15g/ ½oz of the butter. Place the remaining butter and both sugars in a food processor and blend until smooth. Add the egg and vanilla essence and blend briefly. Alternatively, cream the butter and sugars together in a bowl, then beat in the egg with the vanilla essence.

2. If using a food processor, scrape out the mixture with a spatula and place the mixture into a large bowl. Sift the flour and bicarbonate of soda together, then fold into the creamed mixture. When the mixture is blended thoroughly, stir in the chocolate chips.

3. Drop heaped teaspoons of the mixture onto the prepared baking sheets, spaced well apart and bake the cookies in the preheated oven for 10-12 minutes or until lightly golden.

4. Leave to cool for a few seconds, then using a spatula, transfer to a wire rack and cool completely. The cookies are best eaten when just cooked, but can be stored in a airtight tin for a few days.

Helpful Hint

For light-textured, crumbly biscuits, do not over work the biscuit dough. Handle as little as possible and fold the ingredients together gently in a figure of 8 using a metal spoon or rubber spatula. To ring the changes with these basic biscuits, use an equal mixture of chocolate chips and nuts. Alternatively, replace the chocolate chips entirely with an equal quantity of your favourite chopped nuts.

Chocolate Crackled Cookies

1 (18.25 ounce) package devil's food cake mix

1/2 cup butter flavored shortening

1 tablespoon water

2 eggs

1 cup confectioners' sugar

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a medium bowl, beat together the shortening, water, and eggs. Add the cake mix, and mix until smooth.

Roll the dough into walnut sized balls, and roll the balls in the confectioners' sugar. Place cookies 2 inches apart on the prepared cookie sheets. Bake for 10 minutes in the preheated oven. These are best served the same day, as the confectioners' sugar becomes absorbed by the cookie giving it a pasty look. This can be fixed by dusting the cookies with sugar again.

Triple Chocolate Cookies

Ingredients

1/4 cup butter, softened

1/2 cup dark brown sugar

1/4 cup granulated sugar

1/4 cup canola oil

1 egg

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/2 cup whole-wheat pastry flour

1/4 cup unsweetened cocoa powder (not Dutch processed)

1/4 teaspoon salt, optional

1/3 cup coarsely chopped dark chocolate (2 ounces)

1/3 cup coarsely chopped milk chocolate (2 ounces)

2/3 cup chopped pecans, optional

Directions

Preheat the oven to 350 degrees F.

In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.

In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a rack to cool.

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Fudge swirl bars with cream cheese, chocolate, butter, and pecans. Scroll down to see more brownies and bars.

INGREDIENTS:

1 cup butter

4 ounces unsweetened chocolate

2 1/2 cups sugar, divided

4 eggs, divided

1 cup all-purpose flour

1/2 teaspoon salt

1 cup chopped pecans or walnuts

2 teaspoons vanilla extract, divided

1 package (8 ounces) cream cheese, softened

PREPARATION:

Butter and lightly flour a 13x9-inch baking pan. Preheat oven to 350°.

In a medium heavy saucepan over low heat, melt butter and chocolate. Using a wire whisk, beat in 2 cups of the sugar and 3 of the eggs until well blended. With a wooden spoon, stir in the flour, salt, chopped pecans or walnuts, and 1 teaspoon of vanilla extract. Spread batter in prepared pan.

In another bowl with mixer on low speed, beat cream cheese with remaining 1/2 cup sugar, remaining egg, and remaining 1 teaspoon of vanilla extract until well blended. Increase speed to medium and continue to beat for 2 minutes, scraping bowl from time to times. Spoon mixture in dollops over the chocolate batter. With the end of a butter knife, swirl the cream cheese batter over the surface, blending it into the chocolate layer a bit. Bake for 40 to 45 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan on a wire rack then cut into bars. Makes about 3 dozen. Store these bars, covered, in the refrigerator for up to 1 week

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Ingredients for Chocolate Fruit Cookies

¼ cup butter

½ cup sugar

2 tablespoons grated chocolate

1 tablespoon sugar

1 tablespoon boiling water

1 egg

½ cup nut meats, finely chopped

½ cup seeded raisins, finely chopped

1 cup flour

1 teaspoon baking powder

[edit]Instructions

Cream the butter, and add sugar, gradually.

Melt chocolate, add remaining sugar and water, and cook one minute.

Combine mixtures, and add remaining ingredients.

Chill, shape, and bake same as Chocolate Cookies

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Chocolate Mint Cookies --

INGREDIENTS

3/4 cup butter

1 1/2 cups packed brown sugar

2 tablespoons water

2 cups semisweet chocolate chips

2 eggs

2 1/2 cups all-purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

36 chocolate mint wafer candies (Andes Chocolate Mints)

DIRECTIONS

In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.

At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

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ROLO - FILLED CHOCOLATE COOKIES

2 1/2 c. all purpose flour

3/4 c. unsweetened cocoa

1 tsp. baking soda

1 c. sugar

1 c. firmly packed brown sugar

1 c. softened butter

2 tsp. vanilla

2 eggs

1 c. chopped pecans

48 Rolo (caramels in milk chocolate), unwrapped 9 oz. pkg.

1 tbsp. sugar

4 oz. almond bark (opt.)

Heat oven to 375 degrees. Lightly spoon flour into measuring cup and level off. In a small bowl, combine flour, cocoa and baking soda; blend well.

In a large bowl, beat 1 cup sugar, brown sugar and butter until light. Add vanilla and eggs; beat well. Add flour mixture, blend well. Stir in 1/2 cup of the pecans.

For each cookie with floured hands, shape about 1 tablespoonful dough around 1 Rolo, covering completely.

In a small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place nut side up, 2" apart on an ungreased cookie sheet.

Bake at 375 degrees for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes. Remove from cookie sheet to cool on wire rack. Melt the almond bark in a saucepan or in a baggie in the microwave. Drizzle over cookies.