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  • BAKER'S ONE BOWL Chocolate Bliss Cookies

BAKER'S ONE BOWL Chocolate Bliss Cookies

BAKER'S ONE BOWL Chocolate Bliss Cookies is rated 4.128571428571429 out of 5 by 140.
Prep Time
15
min.
Total Time
28
min.
Servings

30 servings, 1 cookie each

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

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What You Need

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Make It

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  • 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.

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.

Special Extra

Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.

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.

For 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.

Cooking Know-How

To avoid a thin dough, use slightly softened, not completely softened butter. Do not melt the butter before using.

Storage Know-How

After cookies are completely cooled, wrap in plastic wrap and place in airtight container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw cookies at room temperature before serving.

How To Freeze Cookie Dough

Freeze rounded tablespoonfuls of cookie dough on baking sheet for 1 hour. Transfer to airtight plastic container or freezer-weight resealable plastic bag. Freeze up to 1 month. Place frozen cookie dough, 2 inches apart, on baking sheets. Bake in 350°F oven 18 to 20 min. or until cookies are puffed and shiny.

Everything-But-the-Kitchen-Sink Cookies

Prepare as directed, substituting 2 cups total of any of the following for the walnuts: raisins, toasted BAKER'S ANGEL FLAKE Coconut, dried cherries, chopped PLANTERS Macadamias, dried cranberries, toasted PLANTERS Slivered Almonds, dried chopped apricots or dried mixed fruit bits.

Bar Cookies

Prepare dough as directed; 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.

Chocolate Bliss Peanut Butter Cookies

Prepare as directed, adding 1/2 cup creamy peanut butter along with the sugar and substituting 2 cups PLANTERS COCKTAIL Peanuts, chopped, for the walnuts.

Double Chocolate Bliss Macadamia Cookies

Prepare as directed, substituting 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

Prepare as directed, substituting 6 oz. BAKER'S White Chocolate, coarsely chopped, for the chopped semi-sweet chocolate and 2 cups toasted PLANTERS Slivered Almonds for the walnuts.

Substitute

Substitute PLANTERS COCKTAIL Peanuts for walnuts.

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 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.

Servings

  • 30 servings, 1 cookie each

Nutritional Information

Serving Size 30 servings, 1 cookie each
AMOUNT PER SERVING
Calories 180
Total fat 15g
Saturated fat 6g
Cholesterol 20mg
Sodium 20mg
Carbohydrate 13g
Dietary fiber 3g
Sugars 5g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I noticed several complaints about the cookie being dry or runny. I noticed several complaints about the cookie being dry or runny. Measurements and substitutions do make a difference. I have to substitute non-wheat flour in deserts, which can cause things to be crumbly. After quite a few mis-starts, I have been having very good luck with substitutions. Peanuts and walnuts do not measure and mix one to one. Walmuts tend to produce a softer cookie than peanuts. I substitute chopped pecans frequently for walnuts. My cookies remained soft, after cooling. If you like dark chocolate (60% or more), you will like this cookie. If you are a milk chocolate lover, this one may be too strong. I love dark chocolate! I really like this cookie.
Date published: 2009-02-07
Rated 5 out of 5 by from This by far is the absolute best chocolate chip cookie in the world! This by far is the absolute best chocolate chip cookie in the world!!! I substituted peppermint extract in lieu of the vanilla extract & topped the completely cooled cookies with sifted powdered sugar. Otherwise I followed the directions with the walnuts. OMG.......my husband & I are pigging out on them now. The woman with the soupy review obviously did NOT follow directions. These cookies were not by any means soupy. Perhaps she did not use walnuts & did not increase the flour like it states.
Date published: 2013-04-21
Rated 1 out of 5 by from I am a very experienced pastry chef who is constantly in search of the perfect chococolate cookie. I am a very experienced pastry chef who is constantly in search of the perfect chococolate cookie. I would have to say that after many disappointing recipes, this was the VERY WORST! Not only does a strange liquid seep from the cookies while they bake, the final product is chalky in texture and tastes like motor oil. These cookies are not BLISS-ful by any stretch of the imagination! Do not make these cookies! I would give these cookies ZERO stars, but that was not an option on the scale.
Date published: 2003-07-19
Rated 5 out of 5 by from oh my gosh! 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
Date published: 2006-05-30
Rated 2 out of 5 by from Kraft needs to review their instructions on the choco.bliss cookies. Kraft needs to review their instructions on the choco.bliss cookies. Dropping by 1/4 cup fulls? This will not make 18 cookies as said. I got 6 big cookies on first sheet, then I dropped by tablespoon full so that I could get at least more cookies. Taste the same as does not take as long to cook either. This receipe was also on the back of the Bakers semi-sweet choco box with only the amount of choco changed.
Date published: 2002-12-28
Rated 3 out of 5 by from Read other comments, made a few changes. Read other comments, made a few changes. Added more flour, baked less, omitted nuts added morsels and made with morsels just because I didn't have the chocolate squares. Rich and fudgey. If you are creative, you can play with the base of the recipe like I did, but I am like that. Did notice, dries out quickly, so add a piece of bread to keep soft, I will try that next time.
Date published: 2006-04-04
Rated 3 out of 5 by from When I first bit into one of these I thought they were bliss! When I first bit into one of these I thought they were bliss! Best cookies I ever tasted. However...after they cooled down they hardened significantly and were only average cookies. I think it was because of the bakers chocolate in the cookies. Once the chocolate cooled it was almost as if it became a candy bar again. Not the greatest cookies I've ever made.
Date published: 2008-02-06
Rated 5 out of 5 by from These cookies were DELICIOUS! These cookies were DELICIOUS! They were rich and very good. I melted the full 8 squares of Bakers chocolate that the recipe calls for HOWEVER, I only roughly chopped about 3 1/2 squares of Bakers chocolate to put INTO the recipe - it seemed like too much chocolate for me - and they turned out perfect! I didn't change any other measurements.
Date published: 2009-03-16
  • 2016-08-24T10:24CST
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