Best Chocolate Ranch Cookies Recipes

Spring Hill Ranch's Chile Double Chocolate Cookies image

Provided by Wiley P

Categories Cookies

Time 30m

Number Of Ingredients 12

2 1/4 stick (18 tablespoons) unsalted butter at room temperature
1 c granulated white sugar
1 c light (golden) brown sugar
2 large eggs at room temperature
1 tsp vanilla extract
2 1/2 c (12 ounces) all-purpose flour
3/4 c (2 1/4 ounces) cocoa powder
1 tsp baking soda
1 tsp kosher salt
1 tsp ground cinnamon
2 tsp new mexico chili powder (or 1 teaspoon ground cayenne pepper)
12 oz semi-sweet chocolate chips

Steps:

1. Adjust an oven rack to the center position and preheat the oven to 350°. Line a cookie sheet (or 2 half-sheets) with parchment paper.
2. In the bowl of a stand mixer, using a paddle blade, cream the butter, white sugar and brown sugar until they are light and fluffy. One at a time, add the eggs, mixing after each addition to make sure they are well combined. Mix in the vanilla.
3. In a medium mixing bowl, mix together the flour, cocoa powder, baking soda, salt, cinnamon and chili powder. I use a whisk to make sure they are well mixed.
4. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not over-beat. Using a wooden spoon, stir in the chocolate chips.
5. Using a #50 scoop (1 1/3 Tablespoons), or slightly rounded Tablespoons, drop the dough on your prepared sheet 2" apart. Bake the cookies until they are nicely cracked but still appear a little raw inside, about 10-12 minutes. Let them cool for 5 minutes before removing them to a rack to cool completely.

Chocolate Ranch Cookies image

Provided by Ceezie

Categories Dessert

Time 27m

Yield 36 cookies

Number Of Ingredients 9

1/2 cup butter, softened
1 1/2 cups chocolate cookie crumbs
1/2 cup uncooked quick oats
1 (14 ounce) can sweetened condensed milk
1/2 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon 2% low-fat milk
1 cup chopped walnuts
2 cups semi-sweet chocolate chips

Steps:

Preheat the oven to 350°F Using a heavy-duty mixer, combine butter and cookie crumbs. Mix in oats and sweetened condensed milk. Add flour, baking powder and milk. Stir in walnuts and chocolate chips by hand. (The batter will be very thick.)
Drop by rounded tablespoons onto an ungreased cookie sheet. Bake 12 minutes. Be careful not to overbake as the cookies should be chewy.

Nutrition Facts : Calories 181.1, Fat 11.2, SaturatedFat 5.4, Cholesterol 17.2, Sodium 85.9, Carbohydrate 20, Fiber 0.9, Sugar 11.2, Protein 2.7

Canyon Ranch's Legendary Chocolate Chip Cookies image

Provided by blucoat

Time 20m

Yield 38 cookies

Number Of Ingredients 10

1/4 cup butter, cold
1/3 cup low-fat cream cheese, cold
1 cup firmly packed brown sugar
2 egg yolks
3/4 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt or 1/2 teaspoon salt
1 (6 ounce) package semi-sweet chocolate chips

Steps:

Preheat oven to 350°F and lightly coat a baking sheet with canola oil or cooking spray.
In a large mixing bowl, cream butter, cream cheese, and brown sugar on low speed with an electric mixer. Add egg yolks and vanilla and mix on low until just combined.
In a medium bowl, combine remaining ingredients. Add to butter mixture and mix by hand until combined. Portion heaping teaspoonfuls (or use a 3/4 ounce scoop) onto baking sheet about 1 1/2 inches apart. Bake for 7 minutes. Lightly flatten cookies with finger. Rotate baking sheet and bake an additional 3 minutes.

Nutrition Facts : Calories 77.7, Fat 3.3, SaturatedFat 1.9, Cholesterol 13.4, Sodium 75.3, Carbohydrate 11.9, Fiber 0.5, Sugar 8.2, Protein 1