Crocker - Betty Crocker 20 best chocolate cookie recipes

Houghton Mifflin Harcourt

Boston New York 2013

Copyright 2013 by General Mills, Minneapolis, Minnesota. All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhbooks.com

Cover photo:

General Mills

Food Content and Relationship Marketing Director: Geoff Johnson

Food Content Marketing Manager: Susan Klobuchar

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Houghton Mifflin Harcourt

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Associate Editor: Heather Dabah

Managing Editor: Rebecca Springer

Production Editor: Kristi Hart

Cover Design: Chrissy Kurpeski

ISBN 978-0-544-20550-5

v1.0513

Dear Friends,

This new collection of colorful mini ebooks has been put together with you in mind because we know that you love great recipes and enjoy cooking and baking but have a busy lifestyle. So every little book in the series contains just 20 recipes for you to treasure and enjoy. Plus, each ebook is a single subject designed in a bite-size format just for youits easy to use and is filled with favorite recipes from the Betty Crocker Kitchens!

All of the ebooks are conveniently divided into short chapters so you can quickly find what youre looking for, and the beautiful photos throughout are sure to entice you into making the delicious recipes. In the series, youll discover a fabulous array of recipes to spark your interestfrom cookies, cupcakes and birthday cakes to party ideas for a variety of occasions. Theres grilled foods, potluck favorites and even gluten-free recipes too.

Youll love the variety in these mini ebooksso pick one or choose them all for your cooking pleasure.

Enjoy and happy cooking!

Sincerely,

Prep Time: 20 Minutes Start to Finish: 1 Hour 50 Minutes Makes 2 dozen cookies

• 1 box Betty Crocker SuperMoist devils food cake mix
• cup vegetable oil
• 1 teaspoon vanilla
• 2 eggs
• cup sugar

Heat oven to 350F. In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms.

Refrigerate dough 15 to 30 minutes or as needed for easier handling. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.

Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered.

1 Cookie: Calories 90; Total Fat 3.5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 15mg; Sodium 125mg; Total Carbohydrate 13g (Dietary Fiber 0g); Protein 1g Exchanges: Starch, Other Carbohydrate, Fat Carbohydrate Choices: 1

Chocolate Chip-Chocolate Cookies: Stir cup miniature semisweet chocolate chips into the dough.

Prep Time: 1 Hour Start to Finish: 4 Hours Makes 6 dozen cookies

• 2 cups granulated sugar
• cup vegetable oil
• 2 teaspoons vanilla
• 4 oz unsweetened baking chocolate, melted, cooled
• 4 eggs
• 2 cups Gold Medal all-purpose flour
• 2 teaspoons baking powder
• teaspoon salt
• 1 cup powdered sugar

In large bowl, stir granulated sugar, oil, vanilla and chocolate until well mixed. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.

Heat oven to 350F. Grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper.

In small bowl, place powdered sugar. Drop dough by teaspoonfuls into powdered sugar; roll around to coat. Shape into balls. On cookie sheets, place balls about 2 inches apart.

Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling racks.

1 Cookie: Calories 70; Total Fat 2.5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 35mg; Total Carbohydrate 10g (Dietary Fiber 0g); Protein 1g Exchanges: Starch, Fat Carbohydrate Choices:

Prep Time: 50 Minutes Start to Finish: 50 Minutes Makes 3 dozen cookies

• 1 cup butter or margarine, softened
• cup packed brown sugar
• cup granulated sugar
• 2 eggs
• 1 cup Gold Medal all-purpose flour
• cup unsweetened baking cocoa
• 1 teaspoon baking soda
• teaspoon salt
• 1 cup Fiber One original bran cereal
• 1 cups quick-cooking or old-fashioned oats
• cup white vanilla baking chips

Heat oven to 350F. In large bowl, mix butter, sugars and eggs. In small bowl, mix flour, cocoa, baking soda and salt; stir into butter mixture. Stir in cereal, oats and baking chips.

Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.

Bake 9 minutes. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in tightly covered container.

1 Cookie: Calories 120; Total Fat 6g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 20mg; Sodium 95mg; Total Carbohydrate 15g (Dietary Fiber 1g); Protein 1g Exchanges: 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1

Double Chocolate Cookies: Replace vanilla chips with semisweet or dark chocolate chips.

Prep Time: 20 Minutes Start to Finish: 1 Hour 30 Minutes Makes 3 dozen cookies

• 1 cup packed brown sugar
• cup butter or margarine, softened
• cup Yoplait * 99% Fat Free plain yogurt (from 2-lb container)
• 1 egg or cup fat-free egg product
• 1 teaspoon vanilla
• cup unsweetened baking cocoa
• cup Gold Medal all-purpose flour
• cup Gold Medal whole wheat flour