Best Stephanie Tylers Chocolate Surprise Cookies Recipes

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CHUNK FULL OF CHOCOLATE SURPRISE COOKIES



Chunk Full of Chocolate Surprise Cookies image

Provided by Food Network

Categories     dessert

Time 45m

Yield 4 dozen cookies

Number Of Ingredients 15

1 cup Crisco® Butter Flavor All-Vegetable Shortening
or 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 1/4 cups firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs, lightly beaten
2 tsps. vanilla extract
1/2 tsp. water
3 cups Pillsbury BEST® All Purpose Flour
1 tsp. baking soda
1/2 tsp. salt
1 (10 oz.) pkg. semi-sweet chocolate chunks
1 (4 oz.) pkg. German sweet chocolate, cut into small, chunk-size pieces
2 (2 oz.) white baking bars, cut into small, chunk-size pieces
1 cup flaked coconut
1/2 cup almond brickle chips

Steps:

  • HEAT oven to 350 degrees F.
  • COMBINE shortening, brown sugar and granulated sugar in large bowl; beat at medium speed until well blended. Add eggs, vanilla and water. Beat until well blended.
  • COMBINE flour, baking soda and salt in medium bowl. Add, one cup at a time, to shortening mixture. Beat at low speed until blended. Stir in semi-sweet chocolate chunks, sweet chocolate pieces, white baking bar pieces, coconut and brickle chips until blended. Drop by heaping tablespoonfuls 3 inches apart onto ungreased baking sheet.
  • BAKE 12 to 15 minutes or until set but not browned. Cool 2 minutes on baking sheets, transfer to cooling racks to cool completely.

SURPRISE MERINGUES



Surprise Meringues image

These crisp, delicate cookies are light as a feather. Mini chocolate chips and chopped nuts are a delightful and yummy surprise in every bite. Mom knows this fun dessert is a fitting finale to a big meal. -Gloria Grant, Sterling, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 4 dozen.

Number Of Ingredients 7

3 large egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1 cup miniature semisweet chocolate chips
1/4 cup chopped pecans or walnuts

Steps:

  • Place egg whites in a large bowl; let stand for 30 minutes. Add the vanilla, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in chocolate chips and nuts. , Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container.

Nutrition Facts : Calories 70 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

THE REALTOR'S CHOCOLATE SURPRISE



The Realtor's Chocolate Surprise image

My Mom gave me this recipe a long time ago but I've long since taken it over and now it's mine! It's pretty simple to do and tastes wonderful. This is great for potlucks and bar-b-ques... no matter where I take this, I come home with an empty pan. Be sure to allow this to chill for several hours but overnight is best.

Provided by Realtor by day

Categories     Dessert

Time 25m

Yield 12 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 cup flour
1/2 cup chopped nuts (I use pecans)
1 (8 ounce) package cream cheese
1 cup powdered sugar
1 (8 ounce) container Cool Whip
2 (4 ounce) boxes chocolate instant pudding
3 cups milk
chopped nuts (I use pecans)

Steps:

  • Preheat oven to 375.
  • Melt butter, add flour and 1/2 cup nuts. Mix and press into bottom of 13x9 pan. Bake for 15 minutes.
  • Cream powdered sugar, cream cheese and 1 cup Cool Whip. Spread over cooled crust.
  • Mix instant pudding with milk. Spread over cream cheese layer.
  • Spread remainder of whipped cream over chocolate pudding layer. Sprinkle with chopped nuts if desired.
  • Chill overnight.

Nutrition Facts : Calories 411.9, Fat 24.6, SaturatedFat 14.6, Cholesterol 49.7, Sodium 464.2, Carbohydrate 43.5, Fiber 1.5, Sugar 27.5, Protein 5.9

CHOCOLATE SURPRISE STRIPE CAKE



Chocolate Surprise Stripe Cake image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 25 servings

Number Of Ingredients 22

Vegetable shortening, for greasing cake pans
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup extra-dark cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs, room temperature, lightly beaten
1 cup buttermilk
1 cup espresso
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
1/2 cup pasteurized egg whites
1 pound powdered sugar
2 pounds salted butter, softened
2 tablespoons pure vanilla extract
2 cups granulated sugar
1 cup buttermilk
1/2 cup vegetable shortening, such as Crisco
1 stick (8 tablespoons) butter
1 teaspoon baking soda
Raspberry jam, for filling

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease the bottom and sides of two 2-by-9-inch round cake pans with shortening. Line with parchment cut to neatly cover the bottom and sides of the pans.
  • In the bowl of an electric mixer with a paddle, sift the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the eggs, buttermilk, espresso, vegetable oil and vanilla; mix on medium speed. Divide the batter between the prepared cake pans.
  • Bake for 20 minutes. Rotate the pans and continue baking until an inserted skewer comes out clean, another 15 minutes. Cool on a rack, unmold and return to the rack to cool completely.
  • For the buttercream icing: With an electric mixer on medium speed, beat the egg whites and powdered sugar for 5 minutes. Add the butter and vanilla and beat for 10 minutes, until fluffy. (Makes 3 pounds.)
  • For the caramel icing/crumble: Mix the sugar, buttermilk, shortening, butter and baking soda in a 3- or 4-quart cast-iron Dutch oven over medium heat. Cook to the softball stage (235 to 245 degrees F on a candy thermometer), swirling the pan to keep the ingredients moving.
  • Remove from the heat and beat with a wooden spoon until creamy and spreadable. Spread on a silicone mat and set aside. When cool, break into a crumble.
  • To create the striped filling: Put one-third of the vanilla buttercream into a piping bag fitted with a 1/3-inch tip. Put an equivalent amount of raspberry jam into a second piping bag, also fitted with a 1/3-inch tip.
  • When the cakes are completely cool, pipe a dollop of buttercream into the center of one of the layers. Pipe concentric circles around the first dollop, working outward and alternating between circles of raspberry jam and buttercream¿this will be your bottom layer.
  • Lightly place the remaining cake layer on top of the 'piped' bottom layer. Use the remaining buttercream to ice the entire cake.
  • Add the crumbled caramel by patting small handfuls onto the top of the iced cake.

CHOCOLATE VERY ORANGEY COOKIES



Chocolate Very Orangey Cookies image

These are a firm favorite. Instead of mixing the chocolate chips into the cookie dough, with these cookies I push two squares into each spoonful of dough once it is on the baking sheet, just before it goes into the oven. That way everyone gets equal amounts of chocolate! Bake them and just watch eyes light up as the flavor hits the taste buds. Simple pleasures.

Provided by Food Network

Categories     dessert

Time 25m

Yield 16 cookies

Number Of Ingredients 8

1/2 cup demerara sugar or light brown sugar
1/2 cup coconut sugar or light brown sugar
1/2 cup refined coconut oil, at room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
Zest and juice of 1 orange (2 tablespoons juice)
3.1 ounces (90 grams) dark chocolate bar, broken into one-piece squares (2 squares per cookie)

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.
  • In a mixing bowl, beat together the demerara sugar, coconut sugar, coconut oil and vanilla with a wooden spoon. Stir in the flour, baking powder, orange zest and juice.
  • Spoon approximately 1-tablespoon-size balls of cookie dough onto the prepared baking sheets.
  • Gently flatten the balls using a metal tablespoon, then place two squares of chocolate in the center of each ball. Bake until the edges start to brown, about 10 minutes. Remove the tray to a cooling rack. After 1 minute take the cookies off the baking sheet and transfer to the rack.

STEPHANIE'S REALLY GOOD CHOCOLATE CHIP COOKIES



Stephanie's Really Good Chocolate Chip Cookies image

After much baking and eating to try and perfect a chocolate cookie, this recipe is as close as I think I can come. This is a combination of other recipe's I've seen on here and other websites. The secrets in my opinion are 1) The types of flour used (option but I think they make a difference but you can use all purpose flour if need be) 2) The pudding 3) The chilling and 4) The dark brown sugar instead of light. Please taste them and tell me what you think!! My family thinks they are very chewy and yummy!

Provided by sbchic1999

Categories     Drop Cookies

Time 53m

Yield 1 cookie, 48 serving(s)

Number Of Ingredients 13

1 cup bread flour
2 tablespoons bread flour
1 cup pastry flour
3 tablespoons pastry flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softenend
1/4 cup granulated sugar
3/4 cup dark brown sugar
1 1/2 teaspoons vanilla extract
1 (4 ounce) package vanilla instant pudding mix
2 large eggs
2 1/2 cups chocolate chips

Steps:

  • 1. Preheat oven to 375.
  • 2. Mix flours with baking soda and salt in a bowl and set aside. Again, if you can't find bread or pastry flour you can use all-purpose flour.
  • 3. In a large bowl, combine butter, sugars and pudding mix.
  • 4. Beat until smooth and creamy.
  • 5. Beat in eggs and vanilla; gradually add flour mixture.
  • 6. Stir in chocolate chips.
  • 7. Chill the dough for a half hour in the refrigerator.
  • 8. Drop by teaspoon full on a non greased cookie sheet, flatten a little if desired.
  • 9. Bake at 375 for 8-10 minutes. DO NOT OVERBAKE-bake until they look like they may not quite be done. They will cook further on the cookie sheet once you take them out.
  • 10. Let sit on cookie sheet for 2 or 3 minutes, just long enough for them to be able to be transported to a wire cookie cooling sheet.
  • 11. Parchment paper can also be used and placed on top of the cookie sheet if you find that your cookies keep coming out too crispy.

Nutrition Facts : Calories 128.1, Fat 6.7, SaturatedFat 4.1, Cholesterol 19, Sodium 104.9, Carbohydrate 17, Fiber 0.7, Sugar 11.4, Protein 1.2

CHOCOLATE SURPRISE COOKIES



Chocolate Surprise Cookies image

These are the best cookies on the planet. I got the recipe from a book called "Best-Loved Cookies".

Provided by Matthew Molus

Categories     Dessert

Time 47m

Yield 42 cookies, 21 serving(s)

Number Of Ingredients 13

2 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar, plus
1 tablespoon granulated sugar, divided
2 eggs
1 teaspoon vanilla
1 cup chopped pecans, divided
1 (9 -12 ounce) package chocolate-covered caramel candies (I use Dove brand)
4 -6 ounces white chocolate chips

Steps:

  • Preheat oven to 375°F.
  • Combine flour, cocoa, baking powder and baking soda in medium bowl; set aside.
  • Beat butter, brown sugar and 1/2 cup granulated sugar with electric mixer at medium speed until light and fluffy; beat in eggs and vanilla.
  • Gradually add flour mixture and 1/2 cup pecans; beat well.
  • Cover dough; refrigerate 15 minutes or until firm enough to roll into balls.
  • Place remaining 1/2 cup pecans and 1 tablespoons sugar in shallow dish. Roll tablespoonful of dough around 1 caramel candy, covering completely; press one side into nut mixture.
  • Place, nut side up, on ungreased cookie sheet. Repeat with additional dough and candies, placing 3 inches apart.
  • Bake 10 to 12 minutes or until set and slightly cracked. Let stand on cookie sheet 2 minutes.
  • Transfer cookies to wire rack; cool completely.
  • Place white chocolate chips in a small resealable plastic freezer bag; seal bag.
  • Microwave at MEDIUM (50% power) 2 minutes. Continue microwaving in one minute intervals at 50% power until melted.
  • Knead bag until chocolate is smooth. Cut off tiny corner of bag; drizzle chocolate onto cookies.
  • Let stand about 30 minute or until chocolate is set.

Nutrition Facts : Calories 296.7, Fat 15.3, SaturatedFat 7.3, Cholesterol 44.1, Sodium 119.5, Carbohydrate 38.8, Fiber 2, Sugar 24, Protein 3.8

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