Best Paula Deens Chocolate Chewy Cookies Recipes

Chocolate Gooey Butter Cookies - Paula Deen image

Provided by MamaBear23

Categories Dessert

Time 2h27m

Yield 2 dozen, 2 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, room temperature
1/2 cup butter, room temperature
1 egg
1 teaspoon vanilla extract
18 ounces moist chocolate cake mix
confectioners' sugar, for dusting

Steps:

Preheat oven to 350 degrees F.
In a large bowl cream the cream cheese and butter until smooth.
Beat in egg. Then add in the vanilla.
Add in the cake mix mixing in well. Dough will be VERY stiff. (if using a hand mixer be careful)
Cover and refrigerate 2 hours until firm enough to roll into balls.
Roll the chilled dough into tablespoon sized balls.
Roll in confectioner's sugar.
Place on an ungreased cookie sheet, 2 inches apart.
Bake 12 minutes.
(The cookies will remain soft and look somewhat under-baked.).
Allow to slightly cool and very carefully remove to wire racks to cool. (they are very delicate and tend to fall apart easily).
Cool completely. Sprinkle with more confectioners sugar if desired.

Three Chocolate Chip Cookies image

Provided by CoffeeB

Time 26m

Yield 24 Huge cookies

Number Of Ingredients 13

1 cup butter
1/2 cup vegetable shortening
3/4 cup sugar
1 3/4 cups brown sugar
3 eggs
1 teaspoon vanilla
3 3/4 cups flour
2 teaspoons baking soda
1 teaspoon salt
12 ounces semi-sweet chocolate chips
1 cup milk chocolate chips
3 ounces squares bittersweet chocolate, chopped
1 cup almond butter brickle

Steps:

Nutrition Facts : Calories 376.9, Fat 19.1, SaturatedFat 10.1, Cholesterol 45.2, Sodium 290.2, Carbohydrate 50.2, Fiber 1.6, Sugar 33.2, Protein 4

Chewy Toffee Pecan Chocolate Chip Cookies image

Provided by luvn-n-the-oven

Categories Dessert

Time 2h

Yield 75-85 cookies

Number Of Ingredients 15

3 cups all-purpose flour
1 cup chopped pecans
2 teaspoons baking soda
2 teaspoons cream of tartar
1/2 teaspoon table salt
1/2 cup unsalted butter, softened
1/2 cup all-vegetable shortening
1 cup granulated sugar
1 cup firmly packed dark brown sugar
1/4 cup molasses
2 large eggs
2 teaspoons vanilla extract
2 cups semisweet chocolate morsels
1 (8 ounce) bag toffee pieces
1 cup turbinado sugar

Steps:

Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In the work bowl of a food processor, add flour, pecans, baking soda, cream of tartar, and salt: process until nuts are finely ground into flour.
In a large bowl, beat butter, shortening, white and dark brown sugars at medium-high speed with an electric mixer until fluffy, about 3 minutes.
Add molasses, eggs, and vanilla; beat on low speed just until blended.
Gradually add flour mixture, beathing just until dough forms.
Stir in chocolate morsels and toffee bits.
Roll dough into 1-inch balls; then roll balls in turbinado sugar. Do not flatten. NOTE: You may need more turbinado sugar - just use more if you need more. I ended up with probably closer to 2 cups.
Place 2 inches apart on prepared baking sheets. Bake 10-12 minutes, or until lightly browned and slightly flattened.
Let cool on pans for 15 minutes. Remove from pans, and cool completely on wire racks.
NOTE: you may find it useful to rinse and dry hands every so often, as that helps the dough roll into a ball more easily.