PgrancerThe family recipe box

Desserts · Snacks

BAKER'S ONE BOWL Chocolate Bliss Cookies

Source
Kraft recipe card
Serves
30
Prep
15 min
Cook
28 min

Ingredients

  • 4 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate, divided
  • 1/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 cup flour
  • 1/4 tsp. CALUMET Baking Powder
  • 2 cups chopped PLANTERS Walnuts

Steps

  1. HEAT oven to 350°F.
  2. CHOP 8 oz. chocolate; set aside. Microwave remaining chocolate in large microwaveable bowl on HIGH 2 min., stirring after 1 min.; stir until chocolate is completely melted. Add butter; stir until melted. Stir in sugar, eggs and vanilla. Add flour and baking powder; mix well. Stir in chopped chocolate and nuts. (Note: If omitting nuts, increase flour to 3/4 cup to prevent excessive spreading of cookie dough as cookies bake.)
  3. DROP rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
  4. BAKE 12 to 13 min. or until cookies are puffed and shiny. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Notes

Size-Wise: Serve one of these decadent chocolatey cookies along with a glass of low-fat or fat-free milk as a special after-school treat. Alternate Cookie Sizes: Bite-Size Cookies: Drop heaping teaspoonfuls of dough, 1-1/2 inches apart, onto baking sheets. Bake in 350°F oven 6 to 7 min. or until cookies are puffed and shiny. Makes 5-1/2 doz. bite-size cookies or 33 servings, 2 cookies each. Larger Cookies: Drop dough by scant 1/4 cupfuls, 3 inches apart, onto baking sheets. Bake in 350°F oven 13 to 14 min. or until cookies are puffed and shiny. Makes 18 large cookies or 18 servings, 1 cookie each. Bar Cookies: Spread into greased foil-lined 13x9-inch pan. Bake in 350°F oven 22 to 24 min. or until puffed and shiny. Cool completely in pan on wire rack. Cut into 24 bars. Makes 24 servings, 1 bar each. Variations: Prepare as directed, using one of the following combinations: Everything-But-the-Kitchen-Sink Cookies: Substitute 2 cups total of the following ingredients for the walnuts: raisins, toasted BAKER’S ANGEL FLAKE Coconut, dried cherries, chopped PLANTERS Macadamias, dried cranberries, toasted PLANTERS Slivered Almonds, chopped dried apricots or dried mixed fruit bits. Chocolate Bliss Peanut Butter Cookies: Add 1/2 cup PLANTERS Creamy Peanut Butter along with the sugar and substitute 2 cups PLANTERS COCKTAIL Peanuts, chopped, for the walnuts. Double Chocolate Bliss Macadamia Cookies: Substitute 6 oz. BAKER’S White Chocolate, coarsely chopped, for the chopped semi-sweet chocolate and 2 cups chopped PLANTERS Macadamias for the walnuts. Double Chocolate Bliss Toasted Almond Cookies: Substitute 6 oz. BAKER’S White Chocolate, coarsely chopped, for the chopped semi-sweet chocolate and 2 cups toasted PLANTERS Slivered Almonds for the walnuts.

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