BAKER'S ONE BOWL Chocolate Bliss Cookies

BAKER'S ONE BOWL Chocolate Bliss Cookies recipe

photo by:kraft

This is the most luscious, chocolatey cookie ever! The addition of peanut butter makes it even more decadent. A must try!

time

prep:

15 min

total:

28 min

servings

total:

30 servings, 1 cookie each

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What You Need

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided

1/4

cup butter, softened

3/4

cup packed brown sugar

eggs

tsp. vanilla

1/2

cup flour

1/4

tsp. CALUMET Baking Powder

cups chopped PLANTERS Walnuts

Make It

HEAT oven to 350°F.

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.)

DROP rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.

BAKE 12 to 13 min. or until cookies are puffed and shiny. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Kraft Kitchens Tips

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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Alicia H

posted:11/3/2006

This cookie is definately for chocolate lovers. It's awesome!!! I love the combination of the dark chocolate and walnuts. Plus it's very quick and easy to make. Try it for those chocolate cravings!!

laarninat

posted:10/16/2006

very rich cookie, but the nuts help cut the sweetness. too bad i have to share with everyone else in the room. love them!

TanyasRecipes

posted:10/5/2006

Yummy, anything chocolate makes me happy. I made it with whole wheat flour and light margarine (that's all I had) no nuts. Very easy little clean up and they were good. Better fresh out of the oven. So warm them up if they aren't gone by the next day if you want them soft.

a cook

posted:8/31/2006

It looks better than I expected it to tastes. Something was missing but would try it again

Lydia1101

posted:6/18/2006

i love this recipe. instead of the nuts though, i used white chocolate chips and dark chocoalte chips in place of the chunks of chocolate.

kendraclerky

posted:6/11/2006

It seems like you have to add lots of extra flour b/c the dough is so runny when you don't use nuts. And after putting them in a container for a while, they tend to dry out. They were very good hot though and the same day as well.

Shannon1497

posted:5/29/2006

oh my gosh! These cookies are sooooo good. I first made them at Christmas and have since made them again. I only wish I didn't wait so long to make them the first time. When I was a kid, my favorite cake my mom made was called "Tunnell of Fudge" cake. However, they stopped making one of the ingredients and the substitute wasn't quite the same. These cookies taste just like that cake. They are delicious

divagurl

posted:5/12/2006

I made these cookies for the Super Bowl this year. They were awesome. They were really good when they first came out of the oven.

a cook

posted:5/1/2006

I used chocolate chips instead of the squares and it worked perfectly. They were very easy to make. However, they did seem to dry quickly, but they still taste wonderful.

a cook

posted:4/24/2006

I made these for friends that are chocolate lovers and they all said they were bakery quality! Excellent recipe and I thought they were easy to make