Best Chocolate Coma Cookies Recipes

Chocolate Coma Cookies 2000 image

Provided by andypandy

Time 29m

Yield 72 cookies

Number Of Ingredients 14

1 cup slivered toasted almond
5 ounces chopped bittersweet chocolate
1 cup dried cherries
12 ounces semi-sweet chocolate chips
2 cups oats (not instant)
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 cups all-purpose flour
1 cup butter, room temperature
1 cup granulated sugar
1 cup dark brown sugar
2 whole large eggs
3 teaspoons vanilla extract

Steps:

Nutrition Facts : Calories 110.8, Fat 5.4, SaturatedFat 2.6, Cholesterol 11.9, Sodium 68.5, Carbohydrate 14.7, Fiber 1.1, Sugar 8.4, Protein 1.9

CHOCOLATE COMA COOKIES image

Yield 72 cookies

Number Of Ingredients 14

1 cup blanched slivered almonds toasted
4 oz. bittersweet chocolate
1 cup dried tart cherries
12 oz. semisweet choclate chips
2 cups rolled oats
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 teaspoon salt
1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1 1/2 tsp vanilla

Steps:

Beat sugars and butter until fluffy. Add eggs and vanilla and mix well. Add salt, soda, powder, oats, flour until well mixed. Add chocolates, cherries, almonds. Bake for 12 to 14 minutes at 350 degrees.

Chocolate Coma Sandwich Cookies image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 14

10 ounce(s) semisweet chocolate, chopped
3 ounce(s) unsweetened chocolate, chopped
1/4 cup(s) butter, cut into chunks
3 - eggs, at room temperature
1 cup(s) plus 2 tablespoons sugar
1 teaspoon(s) instant espresso powder
2 teaspoon(s) vanilla extract
6 tablespoon(s) flour
3/4 teaspoon(s) baking powder
1/4 teaspoon(s) kosher salt
1 1/2 cup(s) semisweet chocolate chips
FOR THE GANACHE
6 ounce(s) semisweet chocolate, chopped
3/4 cup(s) whipping cream

Steps:

Make cookies: Put chopped chocolates and butter in a microwave safe bowl and microwave at 30 with 30 second increments, stopping and stirring each time till melted and smooth; let cool slightly. Whisk eggs, sugar, espresso powder, and vanilla into chocolate mixture. In another bowl, stir together flour, baking powder, and salt. Stir dry ingredients into chocolate mixture until evenly mixed, then stir in chocolate chips. Cover dough and chill until firm enough to hold its shape, about an hour.
Meanwhile, make ganache: Put chopped chocolate and cream in a microwave safe bowl and microwave at 30 second intervals, till melted and smooth, then let cool. Cover and chill, stirring occasionally, until firm enough to spread, about 2 hours. If ganache becomes too firm to spread, you may zap it in the microwave for a few seconds to soften.
Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Scoop out 2 tablespoons of dough, roll into rounds, then place on prepared sheets onto sheets about 1 inch apart. Press dough to flatten to about a ½ inch thickness. Bake about 10 minutes, till tops lose their wet look, but don't overbake. Let cookies cool on sheets on racks. Spread flat sides of half of cookies with ganache and top with remaining cookies.