Indulge in the delightful world of chocolate softies, a collection of irresistible treats that are quick to make and bursting with rich chocolate flavor. These bite-sized delights come in various forms, each offering a unique taste experience. From the classic chocolate chip cookies, with their chewy texture and melted chocolate chunks, to the fudgy brownies, boasting a dense and decadent consistency, these recipes cater to every chocolate lover's desire. Get ready to embark on a culinary journey that will satisfy your sweet cravings and leave you wanting more.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE DONUTS
Provided by Shiran
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F/180°. Grease a donut pan with oil or butter. Set aside.
- Make the donuts: Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
- In a medium bowl whisk egg with sugar until well combined. Add milk, yogurt, melted butter and vanilla extract, and whisk until combined. Pour into the flour mixture and mix until just combined. The batter will be thick.
- Fill donut cavities with batter ¾ way full using a spoon or a piping bag (much easier). Cut a corner off the bottom of the bag and pipe the batter into each donut cup.
- Bake for 9-10 minutes or until a toothpick inserted into the center of the donuts comes out clean. Allow to cool for 5 minutes in pan, then remove donuts from pan and transfer to a wire rack. Allow to cool completely before glazing.
- Make the chocolate glaze: Melt the chocolate, heavy cream, and butter gently in the microwave (in 30-second intervals, stirring in between) or a double boiler until smooth. Dip the tops of the donuts into the chocolate glaze, and place on a cooling rack to set.
- Donuts are best eaten the same day or keep them for up to 3 days in the refrigerator.
CHOCOLATE SOFTIES
Make and share this Chocolate Softies recipe from Food.com.
Provided by Kim127
Categories Drop Cookies
Time 40m
Yield 48 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Combine cake mix, water, butter and egg in a large bowl.
- Beat with an electric mixer at low speed until moistened.
- Increase speed to medium and beat one minute.
- (Dough will be thick) Stir in chips and nuts and mix until well blended.
- Drop by heaping teaspoon onto greased cookie sheets about 2 inches apart.
- Bake 10-12 minutes or until set.
- Let cool on cookie sheets for about 1-2 minutes and then remove to cooling racks.
SOUR CREAM CHOCOLATE COOKIES
These soft chocolaty sour cream cookies can easily be altered to make several different varieties-I've added everything from mints to macadamia nuts to them. -Tina Sawchuk, Ardmore, Alberta
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 239 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 156mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
BANANA CHOCOLATE CHIP SOFTIES
Make and share this Banana Chocolate Chip Softies recipe from Food.com.
Provided by Kim127
Categories Drop Cookies
Time 40m
Yield 3 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Beat butter, granulated sugar and light brown sugar in a large bowl until light and fluffy.
- Beat in banana, egg and vanilla.
- Combine flour, baking powder and salt.
- Mix.
- Add to banana mixture.
- Beat until well blended.
- Stir in chips.
- Dough will be soft.
- Drop dough by rounded teaspoon 2 inches apart on greased cookie sheets.
- Bake 9-11 minutes or until edges are golden brown.
- Let cookies stand on cookie sheet for 2 minutes and then remove to wire racks and cool completely.
- Store separate from other cookies, the banana flavor will transfer to other cookies.
Nutrition Facts : Calories 912.2, Fat 39.3, SaturatedFat 23.9, Cholesterol 129.1, Sodium 765, Carbohydrate 128.8, Fiber 4.3, Sugar 79.9, Protein 12.4
SO-GOOD CHOCOLATE CHIP SOFTIES
From Hungry Girl 200 under 200 on pages 244-245. Nutritional information according to book: Per Serving (1 softie): 88 calories, 1.5 g fat, 93 mg sodium, 17 g carbs, 2 g fiber, 6 g sugars, 3 g protein
Provided by QwertyChef
Categories Chocolate Chip Cookies
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- In a large mixing bowl, combine all of the dry ingredients except for the chocolate chips ( flour, Splenda, brown sugar, baking soda, and salt). Mix well.
- In a medium mixing bowl, stir together all of the wet ingredients (applesauce, pumpkin, egg substitute, and vanilla extract).
- Add wet mixture to the dry ingredients in the large bowl. Stir until completely blended. Fold in the chocolate chips.
- Spray a large baking sheet with nonstick spray. Spoon batter into eight evenly spaced circles. Bake in the oven for about 10 minutes, until softies appear fully cooked and feel firm.
- Allow to cool slightly. But for best results, enjoy while still warm!
Nutrition Facts : Calories 82.8, Fat 1.3, SaturatedFat 0.7, Sodium 110.9, Carbohydrate 16.5, Fiber 1.8, Sugar 7.4, Protein 2.5
CHOCOLATE MINT SOFTIES
Make and share this Chocolate Mint Softies recipe from Food.com.
Provided by Amanda Jean
Categories Drop Cookies
Time 10m
Yield 6 dozen, 20 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees, rack in the middle position.
- Line cookie sheets with foil and spray with cooking spray. Leave little "ears" of foil sticking up on the sides, large enough to grab later.
- Unwrap squares of chocolate and break them apart. Put them in a small microwave safe bowl, melt them for 90 seconds on high. Stir them until they're smooth and set aside to cool while you mix up your cookie dough.
- Combine butter and sugars together. Beat on medium speed until smooth. (Less than a minute).
- Add baking soda and salt, resume beating on medium for another minute, or until incorporated.
- Add egg and beat on medium until the batter is smooth (another minute).
- Add the peppermint and chocolate extracts, and mix for about 30 seconds.
- Shut off the mixer and scrape the bowl. Then add melted chocolate and mix again for another minute on medium speed.
- Shut off mixer and scrape down bowl again. At low speed, mix in half of the flour. Once incorporated, mix in sour cream.
- Scrape down bowl again, add the rest of the flour and beat until fully incorporated.
- Stir bowl with a spoon a few times. Mix in pecan pieces by hand.
- Use a teaspoon to spoon the dough onto the foil-lined cookie sheets, 12 cookies to a sheet. (If dough is too sticky, chill for half an hour and try again.).
- Bake at 350 degrees for 10-12 minutes or until they rise and are firm.
- Slide the foil from the cookie sheets and onto a wire rack. Let the cookies cool on the rack while the next sheet is baking. When the next sheet is ready, pull them onto the counter/table and slide the new foil onto the rack. Keep alternating until all dough is baked.
- When all the cookies are cool, set them out on wax paper for frosting.
- FROSTING.
- Put broken chocoalte squares into a microwave safe bowl. Melt on high for 90 seconds. Stir until smooth and set aside.
- When chocolate is cool, mix in the butter. Then stir in the powdered sugar.
- Mix in the vanilla extract and the cream. Beat the frosting until it's of spreading consistency. (This is no-fail frosting, if it's too thick add more cream, too thin, add more powdered sugar).
- Frost your cookies and leave them on the waxed paper until the frosting has hardened.
- When the frosting has hardened, arrange the cookies on a pretty platter. They store well in a covered container, when separated by wax paper.
- If you don't have time to frost, coat the cookies with powdered sugar while they're still warm. Do a second sprinkling once cool.
Nutrition Facts : Calories 283.2, Fat 16, SaturatedFat 8.3, Cholesterol 35.3, Sodium 157, Carbohydrate 34.8, Fiber 1.7, Sugar 22.5, Protein 3.1
Tips:
- To ensure your chocolate softies turn out perfectly, make sure to use good quality chocolate chips. Avoid using chocolate chips that contain vegetable oils or other additives.
- If you don't have a microwave, you can melt the butter and chocolate in a saucepan over low heat. Just be sure to stir constantly so that the chocolate doesn't burn.
- You can also add other ingredients to your chocolate softies, such as nuts, dried fruit, or even a scoop of ice cream. Just be creative and have fun!
- If you want your chocolate softies to be extra gooey, use more chocolate chips. You can also add a splash of milk or cream to the batter.
- Be sure to chill your chocolate softies for at least 30 minutes before serving. This will help them to set and become firm.
Conclusion:
Chocolate softies are a delicious and easy-to-make treat that are perfect for any occasion. They're also a great way to use up leftover chocolate chips. So next time you have a craving for something sweet, give this recipe a try. You won't be disappointed!
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