How To make Lucky Chocolate Chewies
1 1/2 c Firmly-packed brown sugar
2/3 c Crisco shortening
1 tb Water
1 ts Vanilla
2 Eggs
1 1/2 c All-purpose flour
1/3 c Cocoa
1/2 ts Salt
1/4 ts Baking soda
2 c Semi-sweet chocolate chips
Frosting: 1/4 c Golden crisco shortening
2 c Icing sugar
3 tb Milk
1/2 ts Vanilla
Green food colour 1. Preheat oven to 375F (190C). Place sheets of foil on
countertop for cooling cookies. 2. For cookies, combine brown sugar, shortening, water and
vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. 3. Combine flour, cocoa, salt and baking soda. Mix into
creamed mixture at low speed just until blended. Stir in chocolate chips. 4. Drop rounded tablespoonfuls (15 mL) of dough 2 inches (5
cm) apart onto ungreased baking sheet. 5. Bake one baking sheet at a time at 375F (190C) for 7
to 9 minutes, or until cookies are set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. 6. For icing, combine shortening, icing sugar, milk and
vanilla in medium bowl. Beat at low speed of electric mixer until well blended. Scrape bowl. Beat at high speed for 2 minutes, or until smooth and creamy. Add food colour, a few drops at a time, until desired shade of green is achieved. Frost top of cookies with spatula. Makes: About 3 dozen cookies -----
How To make Lucky Chocolate Chewies's Videos
The Best Chewy Chocolate Chip Cookies
This is an easy way to bake perfectly soft and chewy chocolate chip cookies!
Gluten-Free Oatmeal Chocolate Chip Cookies (Soft & Chewy)
This Gluten-Free Oatmeal Chocolate Chip Cookies recipe is soft, chewy, and full of chocolate in every bite. The perfect classic cookie! RECIPE:
Perfect-Easy Chewy Chocolate Chip Cookies by(Huma in the Kitchen)
Easy Homemade Chocolate chip cookies recipe. No electric OR hand mixer needed for this recipe. SUBSCRIBE To my YouTube Channel for more weekly recipes.
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INGREDIENTS:
white sugar 1/2 cup
packed brown sugar 1 cup
all purpose flour 2 cups
butter melted 1/2 cup
vanilla extract 1 tbsp
baking soda 1/2 tsp
salt 1/2 tsp
whole egg 1 + 1 egg yolk
How to Make Chewy Gluten-Free Chocolate Chip Cookies
Recipe by Rachel Pack
Music: Piano Sonata No. 16, First Movement by W. A. Mozart
Full Recipe:
GLUTEN-FREE CHOCOLATE CHIP COOKIES
Ingredients:
1 Cup Softened Butter
1 Cup Light Brown Sugar
1/4 Cup White Sugar
2 Eggs
2 Cups Gluten-Free Flour (I used Bob's Red Mill 1-1 Baking Flour)
1/2 Tsp. Baking Powder
1/2 Tsp. Baking Soda
2 Cups Semi-Sweet Chocolate Chips (In the video I used 1 1/4 cups, but I should've used 2 cups)
Directions:
1. In a large bowl, beat together the butter, brown sugar, and white sugar for at least 2 minutes.
2. Add in the eggs, one at a time, making sure each egg is completely incorporated before adding
the next. Set aside.
3. In a separate bowl, sift together the flour, baking powder, and baking soda, and whisk together.
4. Add half of the dry ingredients to the wet ingredients, and mix together. Add the other half of the
dry ingredients, and mix together. Fold in the chocolate chips.
5. Chill the dough for at least 1 hour.
6. Preheat your oven to 350°F.
7. Place 1 Tablespoon balls of dough 2 away from each other on a baking sheet. Bake for 10
minutes. Cookies might appear slightly under cooked.
8. Leave cookies on the baking sheet for about 2 minutes, then move them to a cooling rack, and let
cool for at least another 5 minutes.
9. Enjoy!
Chewy Chocolate Chip Cookies
These cookies are crispy on the outside and chewy in the middle which makes it the perfect cookies.
Ingredients:
240g of all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
140g softened unsalted butter
200g brown sugar
40g granulated sugar
1 tsp honey
1 large egg
1 tsp vanilla extract
250g chocolate chips
*All the ingredients are at room temperature.
Instructions:
1. Mix flour, salt and baking soda in a bowl.
2. Mix butter, both sugars and vanilla in a separate bowl for 1 minute, then add egg and honey and mix for another minute.
3. Add flour mixture and mix until just combined without overmixing, then add chocolate chips and mix gently.
4. Transfer cookie dough in a plastic wrap and refrigerate for 36h.
5. 36h later, take out cookie dough to soften a bit.
6. Weigh 40g of dough for each cookie, lay on baking sheet and flatten slightly.
7. Bake for 10 minutes in a 350°F (180°C) preheated oven.
8. Cool on rack before serving and enjoy!
Double Chocolate Chewy Keto Cookies!!????????????
Hey ya'll!!! Here I feature for you one of my ALL TIME FAVORITE keto dessert recipes! These Double Chocolate Chewy Keto Cookies are the TRUTH!!???????????? They are quick and easy to make with not many steps to create them! These are bound to become a regular part of your keto dessert rotation! Top with homemade keto whipped cream for an extra special treat!!
#ketogenicdiet #ketorecipes #ketodessert
**** I FORGOT TO PUT VANILLA IN THE RECIPE VIDEO ????????????!! I included it below in the written recipe. They still turned out great without the vanilla, but obviously it's best to have it!!
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Business email: kutnupketo@gmail.com
CONTACT ME NOW FOR KETO CONSULTATIONS AND PERSONALIZED MEAL PLAN RATES!!!
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Double Chocolate Chewy Keto Cookies (makes 16 cookies)
• 16 oz creamy almond butter
• 2 oz cream cheese, softened
• 1 and 1/3 cup confectioners swerve
• 4 tablespoons unsweetened cocoa powder
• 4 tablespoons peanut butter powder
• 2 tablespoons melted butter
• 2 tablespoons heavy whipping cream
• 4 eggs
• 2 tablespoons water
• 2 teaspoons of baking soda
• 3 teaspoons pure vanilla extract
• 1/2 cup Lily's dark chocolate chips
INSTRUCTIONS:
1. Preheat oven to 350° F. Line a cookie sheet with parchment paper.
2. Add all ingredients, except chocolate chips to mixing bowl and thoroughly mix until well blended.
3. Stir in chocolate chips.
4. Place dough in sizes of about 2 inches on cookie sheet with about 2 inches separating each dough ball.
5. Bake for 10 min, but check on them at about 8 minutes. Be careful not to overcook to avoid a cake-like consistency.
6. Remove cookies and place on a cooling rack.
7. Enjoy served with unsweetened almond or cashew milk or topped with homemade keto whipped cream!!!
APPROXIMATE MACROS: 1 COOKIE| 125 CAL| 13g FAT| 4g NET CARBS| 5g PROTEIN
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LINK for Lily's Dark Chocolate Chips:
LINK for confectioners swerve:
LINK to video with Homemade Keto Whipped Cream (it's in the first half of the video):
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