Best Chocolate Dynamite Cookies Recipes

DYNAMITE OATMEAL CHOCOLATE CHIP RAISIN COOKIES

Dynamite Oatmeal Chocolate Chip Raisin Cookies image

Make and share this Dynamite Oatmeal Chocolate Chip Raisin Cookies recipe from Food.com.

Provided by HELEN PEAGRAM

Categories Drop Cookies

Time 8m

Yield 30 Cookies

Number Of Ingredients 14

Ingredients

1 cup unsalted butter, room temp
1 1/2 cups light brown sugar, firmly packed
1/2 cup white sugar
1 large egg
1 teaspoon vanilla
1 teaspoon butterscotch extract
1 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon cinnamon
1 cup all-purpose flour
2 cups rolled oatmeal
1 cup golden raisin, plumped in water, then drained
1 1/2 cups chocolate chips
1/2 cup pecan pieces (optional)

Steps:

Cream the butter and the sugars, then add the eggs, vanilla and butterscotch extract.
Sift the baking soda, salt, cinnamon and flour together, then add in batches to the wet ingredients until mixed.
Add oatmeal, raisins, chips and pecan, if desired.
Drop by teaspoonfuls onto a lightly greased or parchment-lined cookie sheet.
Bake at 350° for 8-12 minutes or until golden brown.

Nutrition Facts : Calories 202.7, Fat 9.2, SaturatedFat 5.5, Cholesterol 23.3, Sodium 60.9, Carbohydrate 30.1, Fiber 1.3, Sugar 21.5, Protein 2.1

CHOCOLATE DYNAMITE COOKIES

Chocolate Dynamite Cookies image

Rich and gooey, these wheat-free, whole-grain chocolate ookies are reminiscent of a fudgy brownie loaded with chocolate chips.

Provided by Roxana Jullapat

Yield Makes about 16 cookies

Number Of Ingredients 9

Ingredients

½ cup plus 2 tablespoons (80 g) dark rye flour
2 tablespoons Dutch-processed cocoa powder
¼ teaspoon baking powder
½ teaspoon kosher salt
6 tablespoons (85 g) unsalted butter, cut into 1-inch cubes
2 cups (350 g) bittersweet chocolate chips
1 cup (200 g) sugar
2 large eggs
½ teaspoon vanilla extract

Steps:

Place the butter and half of the chocolate chips in a large heat-resistant bowl. Place the bowl over a pot of barely simmering water, making sure the bottom of the bowl doesn't touch the water. Stir with a heat-resistant rubber spatula to encourage the chocolate and butter to melt. Remove from the heat when the chocolate and butter are melted.
In the bowl of a stand mixer fitted with the paddle attachment, combine the melted chocolate mixture with the sugar on low speed. Add the eggs one at a time, mixing briefly after each addition. Add the vanilla and the sifted ingredients, continuing to mix on low speed until a uniform dough forms. Stir in the remaining chocolate chips and mix just to combine. The dough will be very sticky, almost like a cake batter.
Transfer the dough to a separate container, cover with plastic wrap, and refrigerate for at least 1 hour or overnight.
Place two oven racks in the middle positions and preheat the oven to 350ºF. Line two baking sheets with parchment paper.
Remove the cookie dough from the refrigerator. Divide the dough into 16 equal portions, about 1½ ounces (42 g) each. Working quickly, roll each into a ball. Place the cookies on the prepared sheets, spaced at least 2 inches apart. They will expand and grow significantly as they bake.
Bake for 8 minutes. Then rotate the sheets, switch their positions in the oven, and bake for another 7 to 8 minutes, until the tops of the cookies are no longer shiny (except for a few visible melty chocolate chips). Rotating and switching the sheets halfway through the baking process will ensure that the cookies bake evenly. The ideal cookie will be set around the edges with a softer, almost underdone center. Remove the cookies and let cool completely or enjoy while still slightly warm.