Exclusive Mouth-Watering Chocolate Cookie Recipes

Chocolate cookies are commonly made with white sugar; brown sugar; flour; a small portion of salt; eggs; a leavening agent such as baking powder; a fat, typically butter or shortening; vanilla extract; and semi-sweet chocolate pieces. Some recipes also include milk or nuts (such as chopped walnuts) in the dough. However there are lots of recipes to enjoy flavor of chocolate but 4 of the mouth-watering recipes are given here to puff up your appetite.

Mocha Toffee Chocolate Cookies

If you’re a coffee lover, you’ll love these Mocha Toffee Chocolate Cookies. Soft, chewy, chocolaty cookies sprinkled with mini chocolate chips and toffee bits and a taste of espresso. The espresso is really strong initially and gets more subdued the older the cookie.


4 tsp. instant espresso powder (dry)
2 tsp. vanilla extract
1 box Betty Crocker (butter recipe chocolate cake mix)
1/3 cup butter, softened
2 eggs
1 cup miniature semisweet chocolate chips
1/2 cup toffee bits


1. Heat oven to 350F. In small bowl, stir together coffee and vanilla until coffee is dissolved. In large bowl, mix cake mix, coffee mixture, butter, and eggs with spoon until soft dough forms. Stir in chocolate chips and toffee bits.
2. On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart. Dough will be extremely sticky.
3. Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely. Store covered.

Chocolate Chip Cookie Ice Cream Sandwiches

Chocolate Chip Cookies Ice Cream Sandwiches made with easy homemade vanilla bean ice cream sandwiched between two rich sea salt chocolate chunk cookies.


1 cup Butter, room temperature
1½ cup Brown Sugar
⅓ cup Sugar
2 Eggs
2 teaspoons Vanilla
3 cups Flour
1 teaspoon Baking Soda
¾ teaspoon Baking Powder
½ teaspoon Salt
2 cups Chocolate Chips or Chocolate Bars, chopped
Sea Salt, for sprinkling


To make chocolate chip cookies:
1. Preheat oven to 365 degrees.
2. In large bowl, cream butter and sugar for 5 minutes, until light and fluffy. Add eggs one a time, creaming after each addition. Add vanilla. Stir in flour, baking soda, baking powder, and salt. Fold in chocolate chunks.
3. Chill for 30 minutes (cover entire bowl tightly or wrap dough in Saran Wrap). If you can hold out, chill for at least 24 hours as the cookie dough get better in time.
4. Drop on cookie sheet. Sprinkle with maldon sea salt flakes. Bake for 10-13 minutes.
To make Vanilla Ice Cream:
1. Combine cream, half-n-half, and sugar in medium saucepan. Cook over medium low heat, stirring often. Cook until sugar is dissolved, about 2-3 minutes. Remove from heat and add vanilla bean, vanilla bean paste, or pure vanilla extract to taste.
2. Let chill for 30 minutes before placing in ice cream maker.
3. When the ice cream base has cooled, pour into ice cream machine and churn according to manufacture's instructions.
4. When finished churning, transfer to airtight container. Allow ice cream to harden in freezer for 30 minutes to 1 hour.
5. Once cookies have cooled, place scoop of vanilla bean ice cream on bottom of one cookie. Top with another cookie. Eat immediately or wrap tightly and place in freezer until ready to eat.

Oatmeal Chocolate Chip Cookies

They are slightly crisp on the outside and chewy on the inside. The secret to making them taste amazing is that there’s no butter. Instead, shortening is used. You can actually taste the oatmeal and chocolate and vanilla, instead of overly rich butter.


3/4 cup firmly packed brown sugar
3/4 cup vegetable shortening
1/2 cup granulated sugar
1 egg
1/4 cup water
1 tsp. vanilla
3 cups quick-cooking oats
1 cup all-purpose flour
1 tsp. salt (optional)
1/2 tsp. baking soda
1 cup semisweet chocolate chips


1. Heat oven to 375F.
2. In large bowl, beat brown sugar, shortening, and granulated sugar on medium speed of electric mixer until creamy. Add egg, water, and vanilla; beat well.
3. In a large bowl, combine oats, flour, salt, and baking soda; mix well. Add to wet ingredients in mixer and mix well. Fold in chocolate chips.
4. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 14 to 17 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.

Chocolate Chip Cookie Bars

It’s basically classic, buttery chocolate chip cookie dough baked in a large pan and cut into squares. It’s a chocolate chip cookie shaped like a brownie. These cookie bars are literally gone within minutes in our home.


1 pound salted butter (2 cups) – I told you it’s the best!
1 ½ cups sugar
1 ½ cups brown sugar
4 eggs
2 tsp. vanilla
2 tsp. salt
2 tsp. baking soda
1 tsp. water
4 ½ cups flour
12 ounce bag mini chocolate chips


1. Mix together the butter, both sugars, and eggs until well blended and fluffy. Stir in vanilla, salt, baking soda, and water. Add flour. Mix until combined, then fold in the chocolate chips.
2. Spread on an 18×13 inch sheet cake pan (or bigger. or two pans. if you use one pan smaller than this it WILL spill over). Bake at 350° for 20-25 minutes.
Note: This recipe makes 24 large cookie bar squares or 48 more normal sized. Or if you have extra time on your hands, feel free to scoop them out and make dozens of individual cookies! 10 minutes at 350° for those.
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