Best 7 Chocolate Coma Cookies Recipes

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Indulge in the ultimate chocolate experience with our "Chocolate Coma Cookies" and "Molten Chocolate Lava Cakes" recipes. These decadent treats are guaranteed to satisfy your sweet cravings and transport you to chocolate heaven. The "Chocolate Coma Cookies" are large, chewy, and packed with rich chocolate flavor, featuring a secret ingredient that takes them to the next level. On the other hand, the "Molten Chocolate Lava Cakes" are individual-sized molten chocolate cakes with a warm, gooey chocolate center that oozes out upon the first bite. Both recipes are easy to follow and perfect for any occasion, whether you're baking for a special someone or simply want to treat yourself to a moment of pure chocolate bliss.

Let's cook with our recipes!

CHOCOLATE CHOCOLATE CHIP COOKIES



Chocolate Chocolate Chip Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 36 cookies

Number Of Ingredients 11

2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, beaten
1 tablespoon vanilla
1/2 cup unsweetened cocoa
2 cups chocolate chips, 2 Hershey's chocolate bars, chopped or M&M'S
1 cup chopped walnuts (optional)

Steps:

  • Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly.
  • For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.
  • For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled

CHOCOLATE COMA COOKIES



Chocolate Coma Cookies image

Number Of Ingredients 16

Ingredients
slightly adapted from That Skinny Chick Can Bake via Sunset Magazine
For cookies:
10 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
¼ cup butter, cut into chunks
3 eggs, at room temperature
1 cup plus 2 tablespoons sugar
2 teaspoons vanilla extract
6 tablespoons flour
¾ teaspoon baking powder
¼ teaspoon kosher salt
1½ cups semisweet chocolate chips
For ganache:
6 ounces semisweet chocolate, chopped
¾ cup whipping cream

Steps:

  • Put chopped chocolates and butter in a microwave safe bowl and microwave at 30 with 30 second increments, stopping and stirring each time till melted and smooth; let cool slightly.
  • Whisk eggs, sugar, and vanilla into chocolate mixture.
  • In another bowl, stir together flour, baking powder, and salt.
  • Stir dry ingredients into chocolate mixture until evenly mixed, then stir in chocolate chips.
  • Cover dough and chill until firm enough to hold its shape, about an hour.
  • Meanwhile, make ganache:
  • Put chopped chocolate and cream in a microwave safe bowl and microwave at 30 second intervals, till melted and smooth, then let cool.
  • Cover and chill, stirring occasionally, until firm enough to spread, about 2 hours.
  • If ganache becomes too firm to spread, you may zap it in the microwave for a few seconds to soften.
  • Preheat oven to 350°. Line 2 large baking sheets with parchment paper.
  • Scoop out 2 tablespoons of dough, roll into rounds, then place on prepared sheets onto sheets about 1 inch apart.
  • Press dough to flatten to about a ½ inch thickness. Bake about 10 minutes, till tops lose their wet look, but don't overbake. Let cookies cool on sheets on racks.
  • Spread flat sides of half of cookies with ganache and top with remaining cookies.
  • Yield: 12-16 cookies
  • Total time: 2½ hours with chilling times

THE ULTIMATE CHOCOLATE CHIP COOKIE



The Ultimate Chocolate Chip Cookie image

Everyone has a favorite type of chocolate chip cookie-a little crispy, a little chewy-but they all have to begin with a basic chocolate chip cookie recipe. This is the best place to start! -Megumi Garcia, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 136 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 115mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE COMA COOKIES 2000



Chocolate Coma Cookies 2000 image

Make and share this Chocolate Coma Cookies 2000 recipe from Food.com.

Provided by andypandy

Categories     Drop Cookies

Time 29m

Yield 72 cookies

Number Of Ingredients 14

1 cup slivered toasted almond
5 ounces chopped bittersweet chocolate
1 cup dried cherries
12 ounces semi-sweet chocolate chips
2 cups oats (not instant)
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 cups all-purpose flour
1 cup butter, room temperature
1 cup granulated sugar
1 cup dark brown sugar
2 whole large eggs
3 teaspoons vanilla extract

Steps:

  • Toast and cool nuts, set aside.
  • Chop chocolate place in a bowl with chipits, nuts,cherries, oatmeal.
  • Sift flour, soda, salt, and baking powder and set aside.
  • Beat butter with both sugars until fluffy.
  • Add eggs one at a time and beat for one minute.
  • Add dry ingredients and combine for one minute.
  • Add chocolate,nut, cherries, oats.
  • Using a wooden spoon combine well.
  • Place scoops about 1 3/4 inches onto ungreased parchment lined baking sheet.
  • Bake 350 degrees for 12 to 14 minutes, until slightly flattened.
  • Cool 2 minutes, then remove to rack.

Nutrition Facts : Calories 110.8, Fat 5.4, SaturatedFat 2.6, Cholesterol 11.9, Sodium 68.5, Carbohydrate 14.7, Fiber 1.1, Sugar 8.4, Protein 1.9

SOFT AND CHEWY CHOCOLATE CHIP COOKIES



Soft and Chewy Chocolate Chip Cookies image

Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h10m

Yield Makes about 3 dozen

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 sticks (1 cup) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon kosher salt
2 teaspoons pure vanilla extract
2 large eggs
12 ounces semisweet chocolate chips (2 cups)

Steps:

  • Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
  • Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
  • Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

PERFECT CHOCOLATE CHIP COOKIES



Perfect Chocolate Chip Cookies image

What makes these cookies truly "perfect" isn't anything radical; it's simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don't think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you'll get a nice plump, domed cookie instead of a sad flat one. Don't go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don't have Maldon salt, another flaky salt or even kosher salt will do.

Provided by Charlotte Druckman

Categories     snack, cookies and bars, dessert

Time 12h30m

Yield 14 cookies

Number Of Ingredients 9

1/2 cup plus 2 tablespoons/140 grams unsalted butter (1 1/4 sticks), softened
Scant 3/4 cup/140 grams dark brown sugar
2/3 cup/110 grams superfine sugar
1 large egg
1 3/4 cups plus 2 tablespoons/250 grams all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon Maldon sea salt (or kosher salt)
6 ounces/170 grams dark (bittersweet) chocolate, chopped into large chunks

Steps:

  • Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
  • Add the egg and beat over medium speed until evenly combined.
  • In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
  • Add the chopped chocolate and fold into the dough until evenly distributed.
  • Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
  • The next day, heat the oven to 350 degrees.
  • Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
  • Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)

DOUBLE CHOCOLATE CHIP COOKIES



Double Chocolate Chip Cookies image

With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential - especially when they are served hot from the oven. Just like David Leite's impeccable chocolate chip cookies, they bake up even better after the dough has had time to rest in the fridge. The extralong chill gives the dough a chance to hydrate fully and firm up, which yields more uniformly baked cookies, with the perfect amount of crunch around the edges and chew in the center. Thin chocolate discs or wafers, which are widely available, are used here. They melt into lovely chocolate layers as the cookies bake. But if you can't find them, chocolate chips make a fine substitute; there's no need to adjust the baking time.

Provided by Samantha Seneviratne

Time 1h

Yield 9 to 10 big cookies

Number Of Ingredients 11

1 cup/145 grams all-purpose flour
3/4 cup/75 grams Dutch-process cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
10 tablespoons/141 grams unsalted butter, at room temperature
3/4 cup/150 grams dark brown sugar
2/3 cup/133 grams granulated sugar
1 large egg
2 teaspoons pure vanilla extract
2 cups/305 grams semisweet or bittersweet chocolate discs (or use 2 cups/340 grams chocolate chips)

Steps:

  • In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Set aside.
  • In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until very light, about 5 minutes. Add egg and vanilla and beat until well combined.
  • With the mixer on low, add the dry ingredients and beat just until combined. Add the chocolate discs and mix briefly to combine. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36.
  • Heat oven to 350 degrees. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3 1/2 ounces each, and transfer five balls to the baking sheet. (They will spread significantly.) Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 4 grams, Carbohydrate 64 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 235 milligrams, Sugar 47 grams, TransFat 1 gram

Tips:

  • Use high-quality chocolate. The better the chocolate, the better the cookies will taste. Look for chocolate with a cocoa content of at least 70%.
  • Don't overmix the dough. Overmixing will make the cookies tough. Mix the dough just until it comes together.
  • Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at a high temperature. This will help the cookies develop a chewy texture.
  • Let the cookies cool completely before eating. This will allow the flavors to develop and the cookies to set.

Conclusion:

Chocolate coma cookies are the perfect treat for any chocolate lover. They are rich, decadent, and incredibly delicious. With just a few simple ingredients, you can easily make these cookies at home. So next time you have a chocolate craving, give this recipe a try. You won't be disappointed!

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