Zutaten für Chocolate Coma Cookies 2000
- Toasted Almond
- Bittersweet Chocolate
- Dried Cherries
- Semi Sweet Chocolate Chips
- Oats
- Baking Soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- All Purpose Flour
- 1 cup (2 sticks) unsalted butter
- Granulated Sugar
- Dark Brown Sugar
- 2 large eggs
- Vanilla Extract
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Zubereitung von Chocolate Coma Cookies 2000
- Preheat oven to 350°F (175°C). Toast 1 cup of chopped nuts (walnuts, pecans, or a mix) in a dry skillet over medium heat for 5-7 minutes, or until fragrant. Let cool completely.
- Chop 8 ounces of dark chocolate and 4 ounces of milk chocolate. Combine with 1 cup chocolate chips, the toasted nuts, 1/2 cup chopped dried cherries, and 1 cup rolled oats in a large bowl. Set aside.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon baking powder. Set aside.
- Cream together 1 cup (2 sticks) unsalted butter, 1 1/2 cups granulated sugar, and 1 cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chocolate mixture (from step 2).
- Using a wooden spoon or spatula, gently combine all ingredients until just mixed.
- Drop rounded tablespoons of cookie dough onto ungreased parchment-lined baking sheets, leaving about 1 3/4 inches between each cookie.
- Bake for 12-14 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake!
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
33g
Fat
13g
Carbs
4g
