Double Chocolate Breakfast Cookies with Zing

Double Chocolate Breakfast Cookies with Zing is a breakfast that serves 36. For 12 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 4g of fat, and a total of 97 calories. This recipe from Crunchy Creamy Sweet requires baking soda, vanillan extract, dark brown sugar, and salt. 2229 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 24 minutes. Overall, this recipe earns a rather bad spoonacular score of 13%. Double Chocolate Breakfast Cookies, Paleo double chocolate breakfast cookies, and (No Bake) Double Chocolate Breakfast Cookies are very similar to this recipe.

Servings: 36

Preparation duration: 15 minutes

Cooking duration: 9 minutes

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Ingredients:

1/2 tsp baking soda

1 c cheerios

1/2 c packed dark brown sugar

1 large egg

3/4 c all-purpose flour

3/4 c granulated sugar

1 tsp freshly grated citrus zest ( I used grapefruit zest )

2 c old-fashioned oats

1/4 tsp salt

1/2 c semi-sweet chocolate chips

1/2 c unsalted butter, softened

1/4 c unsweetened cocoa powder

1 tsp vanilla extract

Equipment:

mixing bowl

whisk

stand mixer

baking paper

oven

wire rack

Cooking instruction summary:

In a medium mixing bowl, whisk together dry ingredients ( flour, cocoa powder, soda and salt ). Set aside.Place butter and both sugars in a large mixing bowl of a stand mixer and cream until light and fluffy.Add egg and vanilla and zest and mix just until combined.With mixer on low speed, add dry ingredients and mix just until combined. Fold in cereal and chocolate chips. Cover the dough and refrigerate until thoroughly chilled ( 2 to 3 hours, preferably overnight ).When ready to bake, preheat your oven to 350 degrees F. Line your cookies sheet with parchment paper. Scoop out the dough into a tablespoon size balls and place on prepared sheet, leaving at least 2 inches of space between cookie balls. They will spread!Bake 9 to 11 minutes. Cool on a sheet for 3 minutes, then transfer onto a cooling rack.

 

Step by step:


1. In a medium mixing bowl, whisk together dry ingredients ( flour, cocoa powder, soda and salt ). Set aside.

2. Place butter and both sugars in a large mixing bowl of a stand mixer and cream until light and fluffy.

3. Add egg and vanilla and zest and mix just until combined.With mixer on low speed, add dry ingredients and mix just until combined. Fold in cereal and chocolate chips. Cover the dough and refrigerate until thoroughly chilled ( 2 to 3 hours, preferably overnight ).When ready to bake, preheat your oven to 350 degrees F. Line your cookies sheet with parchment paper. Scoop out the dough into a tablespoon size balls and place on prepared sheet, leaving at least 2 inches of space between cookie balls. They will spread!

4. Bake 9 to 11 minutes. Cool on a sheet for 3 minutes, then transfer onto a cooling rack.


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