THE BEST DOUBLE CHOCOLATE CHIP COOKIE
An altered version of a recipe from an old cookbook that took 10 years for me to perfect! I have been told to sell these cookies, they are very, very, very, very good!
Provided by ORBAMINK
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 40
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of dough into balls and place them one inch apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 21.7 g, Cholesterol 9.3 mg, Fat 8.7 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 148.4 mg, Sugar 15.5 g
DOUBLE CHOCOLATE CHIP COOKIES
Great for bakesales
Provided by chizylass
Time 15m
Yield Makes Cookies
Number Of Ingredients 8
Steps:
- Place the butter, sugar and vanilla essence in a large bowl and beat together. Gradually beat in the egg until the mixture is light and fluffy.
- Sift the flour, salt and bicarbonate of soda ove the mixture and fold in. Fold in the chocolate chips. Drop dessert spoonfuls of the mixture onto 3 greased baking sheets, spaced well apart to allow for spreading during cooking.
- Bake in a preaheated oven, 180'C/350'F/Gas Mark 4, for 10-12 minutes or until crisp ourside but still soft inside. Cool on the baking sheets for 2 minutes, then transfer to wire rack to cool completely.
CHEWY DOUBLE CHOCOLATE CHIP OATMEAL COOKIES
Super simple and supremely chocolaty, these chocolate oatmeal cookies are stuffed to the brim with chocolate chip goodness.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone mat (a non-stick sheet will also work just fine, I just like the ease of the silpats).
- In the bowl of an electric mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, beat together the butter and the brown sugar until pale yellow and fluffy, about three minutes.
- Add egg and vanilla, and beat until blended.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda.
- Add to the wet ingredients in the mixer bowl and mix just until combined. Add rolled oats and chocolate chips and mix just until combined, scraping down the sides as needed.
- Scoop by tablespoonful onto your cookie sheet, spaced about two inches apart.
- Bake for about 10 minutes, until cookie appears set and no longer wet. They might not look completely done, but they'll set up after they cool! If you like a crisper, less chewy cookie, let them cook for 2 - 3 minutes longer.
- Remove from oven and let sit for about 5 minutes, then move to a wire rack to cool completely.
- They keep nicely for 4 - 5 days in an airtight container at room temperature, or you can freeze them in a zipper bag for several months.
Nutrition Facts : ServingSize 1 cookie, Calories 109 kcal, Sugar 10 g, Sodium 54 mg, Fat 6 g, SaturatedFat 4 g, Carbohydrate 13 g, Fiber 1 g, Protein 1 g, Cholesterol 15 mg
BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE
These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
Provided by ELIZABETHBH
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 g
CHEWY CHOCOLATE CHOCOLATE-CHIP COOKIES
As soon as these cookies come out of the oven, pour a glass of ice-cold milk, and give yourself permission to eat a couple. The anti-oxidants in the double dose of chocolate will be good for you! If you leave these in the oven too long--no problem, call them "Crispy Choco Chocolate Chip Cookies." No one will complain!
Provided by Debber
Categories Drop Cookies
Time 22m
Yield 4-5 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Lightly grease two cookie sheets.
- Cream butter and sugars until well-blended and very light.
- Add eggs and vanilla; beat well.
- In a separate bowl, stir dry ingredients, then add (gradually) to butter mixture. Mix well.
- Add chocolate chips.
- Drop by rounded teaspoons to greased cookie sheet, about 2 inches apart.
- Bake 7-9 minutes for softer, chewy cookie; 9-11 minutes for a crunchier version.
- VARIATION: Try other flavors of chips like caramel, butterscotch, raspberry, white chocolate, mini-chips.
THE BEST CHEWY CHOCOLATE CHIP COOKIES
We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 3 1/2 dozen
Number Of Ingredients 9
Steps:
- Sift the flour, salt, baking powder and baking soda into a large bowl.
- Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
- Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
- Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.
CHEWY DOUBLE CHOCOLATE CHIP COOKIES
I got this recipe from my best friend, and we sat down and ate quite a few. You can not stop at one, they are very chocolaty and additive. YUMMY!
Provided by Tweety Grams
Categories Drop Cookies
Time 34m
Yield 24-48 cookies
Number Of Ingredients 9
Steps:
- Cream together the butter, sugar, then add the eggs and vanilla.
- Blend in the cocoa and add baking soda, salt and blend well.
- Add the flour into the creamed mixture and fold in the chocolate chips.
- Bake at 350° for 8-9 minutes.
THICKEST & CHEWIEST DOUBLE CHOCOLATE CHIP COOKIES
Provided by Kimber
Number Of Ingredients 12
Steps:
- Mix butter, shortening and sugars until light and fluffy.
- Add egg and vanilla and mix until well combined.
- Combine flour, cocoa, cornstarch, baking soda, and salt and mix together.
- Mix dry ingredients slowly into wet ingredients and blend well.
- If the dough is crumbly, stir in water 1 teaspoon at a time until it just holds together. The dough should not be sticky.
- Add in chocolate chips and stir until evenly distributed.
- Using ¼ cup measure, scoop out dough and form into a ball. Continue until all dough is balled. Approx 24 cookies.
- Place dough in the freezer for 2 hours or up to 3 months.
- Place frozen cookie onto parchment lined baking sheet and bake at 350 degrees F for 12-18 min.
- Let cool 2 minutes.
CHEWY DOUBLE CHOCOLATE ESPRESSO COOKIES
These chocolate-espresso cookies are like a mocha chip frappucino in cookie form!
Provided by Cassie Johnston
Categories Desserts
Time 1h9m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In the bowl of a mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy, scraping the sides as necessary.
- Beat in the eggs and vanilla until well-combined.
- In a separate mixing bowl, whisk together the flour, espresso powder, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet in three additions, mixing well between each addition. Remove dough from mixer and fold in chocolate chips by hand.
- Form dough into 1-1/2 inch balls, roll in granulated sugar, then press three coffee beans in the top. Refridgerate the dough for at least 30 minutes, then bake in preheated oven for 7-9 minutes, or until the edges just begin to crack, but the cookie still feels soft. Let cool for 3-5 minutes on the cookie sheet before transferring to a cooling rack to cool completely.
Nutrition Facts : Calories 188 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 cookie, Sodium 146 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
DOUBLE CHOCOLATE CHIP COOKIES
These cookies are chewy, moist, delicious and LOADED with chocolate chips! This recipe was taken from Cuisine Magazine.
Provided by Bev I Am
Categories Drop Cookies
Time 22m
Yield 36 Cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F degrees.
- Whisk dry ingredients, set aside.
- Combine wet ingredients with a hand mixer on low.
- To cream, increase speed to high and beat until fluffy and the color lightens.
- Stir the flour mixture into the creamed mixture until no flour is visible.
- (Over mixing developes the gluten, making a tough cookie).
- Now, stir in the semi-sweet and milk chocolate chips.
- Use a cookie scoop (2 tbs per scoop) to measure and drop dough 2" apart onto an ungreased baking sheet.
- Bake on center rack of oven 12-14 minutes, until lightly browned and edges are set.
- Remove from oven; leave cookies on baking sheet for 2 minutes to firm up.
- Transfer to a wire rack to cool.
- If you are reusing the warm baking sheet, reduce baking time slightly.
Nutrition Facts : Calories 211.5, Fat 11.1, SaturatedFat 5.5, Cholesterol 19.9, Sodium 108.8, Carbohydrate 27.6, Fiber 0.9, Sugar 17.8, Protein 2.1
CHEWY DOUBLE CHOCOLATE CHIP COOKIES
These chewy double chocolate chip cookies are perfect for the chocolate lover in your life! These cookies are moist, tender, rich, and chocolatey. Oh, and they only take 20 minutes to make!
Provided by Elizabeth Marek
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- First, melt the unsalted butter in a medium-sized mixing bowl.
- Once the butter is melted, add in the cocoa powder and stir it until it's smooth and combined. Pro-Tip: Adding the cocoa powder and butter together first helps re-hydrate the cocoa powder, and doing this will keep your cookies nice and moist!
- Then, add in the melted butter and cocoa powder mixture, brown sugar, and white sugar to the bowl of your stand mixer.
- Mix the ingredients on medium speed (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) for 1-2 minutes with the paddle attachment until it is light and fluffy. Scrape the bowl when needed. Pro-Tip: You can also use a hand mixer if you don't have a stand mixer. You will mix the dough longer than you would if you had a stand mixer, and you will go by the look and consistency of the dough instead of time to know when it's mixed, light, and fluffy.
- Next, add in the room temperature eggs.
- Mix again on medium speed (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) for 1-2 minutes until it's light and airy.
- Scrape the bowl.
- While mixing on low, add in the vanilla, salt, baking soda, flour, and chocolate chips.
- Next, mix the dough just enough so that it's combined. Finish by hand to make sure there are no pockets of flour leftover.
- Preheat your oven to 350ºF (177ºC) and prepare a sheet pan with parchment paper.
- With a #20 cookie scoop, divide the dough into 2 Tablespoon-sized cookie dough balls. I like to dip the top of the ball into a bowl of chocolate chips to get even more chocolate into the cookies!
- Next, place the cookie dough balls onto a sheet pan about 3″ apart.
- Let these cookies sit at room temperature for about 30 minutes to give time for the flour to absorb the liquids. This will help reduce the amount of spread on your baked cookies. You can also chill the cookie dough balls in the refrigerator for 30 minutes if you want the cookies to spread even less.
- Bake the cookies for about 10 minutes, or until they are no longer shiny in the center and the edges are set.
- Allow the cookies to cool for 5 minutes on the baking sheet.
- Transfer the cookies to a cooling rack to allow them to cool all the way.
Nutrition Facts : ServingSize 1 cookie, Calories 194 kcal, Carbohydrate 27 g, Protein 2 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 38 mg, Sodium 105 mg, Fiber 1 g, Sugar 17 g
DOUBLE CHOCOLATE CHIP COOKIES
Rich, fudgy, soft batch double chocolate chip cookies oozing with chocolate chips - Chocolate lovers rejoice!
Provided by Fiona Dowling
Categories Dessert
Time 3h27m
Number Of Ingredients 10
Steps:
- Whisk together the flour, cocoa, baking soda, and salt.
- In a large bowl beat together the butter and sugars until fluffy.
- Add the egg and vanilla and continue mixing until combined. Turn off the mixer and scrape down the sides of the bowl.
- Slowly mix in the dry ingredients on low speed until incorporated.
- Turn off the electric mixer and stir in the chocolate chips. I usually reserve about 1/4 cup of chocolate chips for sprinkling on top.
- Cover the bowl with cling film and chill in the refrigerator for at least 3 hours or up to 48.
- When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or silicone baking mats. Take the dough out of the fridge for 10-15 minutes to warm up slightly.
- Form dough into balls 3 tablespoons in size and place 3 inches apart on baking sheets. (Or form into balls of 1 - 1.5 tablespoons in size and place 2 inches apart).
- Bake cookies for 11-13 minutes until the tops are just set (or 8-10 minutes for smaller cookies). Remove from oven and let cool on the tray for 10 minutes before transferring to a wire rack to continue cooling. While the cookies are fresh from the oven, optionally dot the tops of each cookie with a few extra chocolate chips.
Nutrition Facts : Calories 244 kcal, Carbohydrate 33 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 38 mg, Sodium 101 mg, Fiber 2 g, Sugar 23 g, ServingSize 1 serving
CHEWY DOUBLE CHOCOLATE COOKIES
Make and share this Chewy Double Chocolate Cookies recipe from Food.com.
Provided by MaMas Apprentice
Categories Drop Cookies
Time 15m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time. Add vanilla.
- In another bowl, combine the flour, cocoa, salt and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Mixture will be thick! Roll dough into tablespoon sized balls. Place on baking sheet and press down slightly.
- Bake for 10-12 minutes until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 168.3, Fat 8.9, SaturatedFat 5.4, Cholesterol 25.9, Sodium 161.8, Carbohydrate 22.1, Fiber 1.2, Sugar 15.7, Protein 2.2
CHEWY CHOCOLATE CHIP COOKIES
Make and share this CHEWY Chocolate Chip Cookies recipe from Food.com.
Provided by Kat2355
Categories Drop Cookies
Time 17m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350F degrees.
- In a large bowl, cream margarine and brown sugar together.
- Beat in eggs one at a time.
- Add vanilla.
- Sift dry ingredients together.
- Add to wet mixture.
- Stir in chocolate chips.
- Do not overmix.
- Drop onto a greased cookie sheet (or roll into balls if you prefer).
- Bake for 10 to 12 minutes (DO NOT go over 12 minutes- they will become harder!).
Nutrition Facts : Calories 101.4, Fat 4.2, SaturatedFat 1.7, Cholesterol 7.8, Sodium 78.5, Carbohydrate 15.8, Fiber 0.6, Sugar 10.5, Protein 1.1
SMALL BATCH DOUBLE CHOCOLATE COOKIES
Decadent chewy and gooey double dark chocolate cookies for anytime! This quick recipe makes just 8-10 cookies for a perfect small batch!
Provided by Christina Marsigliese
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Beat together butter, brown sugar, vanilla and salt in a small bowl with a spatula until smooth and creamy. Mix in egg yolk and baking soda. Combine flour and cocoa to remove any lumps and then fold it in. Fold in chocolate.
- Roll heaped tablespoons of dough into balls and place onto prepared baking sheet spacing them 2 inches apart. Flatten slightly. Bake for 8-10 minutes until puffed, set around the edges but still soft in the middle. Transfer to a wire rack to finish cooling, but definitely eat a few while they are warm!
More about "chewy double chocolate chip cookies food"
30 MINUTE CHEWY CHOCOLATE CHIP COOKIES - THE FOOD CHARLATAN
From thefoodcharlatan.com
4.9/5 (8)Total Time 19 minsCategory DessertCalories 170 per serving
- Preheat your oven to 350 degrees F.Line 2 large baking sheets with parchment paper or a silicone baking mat.In a large bowl or stand mixer, beat the butter until fluffy, remembering to scrape the sides.
- If you have a stand mixer, start with cold butter and just beat and scrape the sides until it's creamy.
- If you are using an electric mixer, let your butter soften on the counter for at least a few minutes. (Or live dangerously and put it in the microwave for one minute on power level ONE.
- I do this all the time. Who remembers to soften butter?? Not this girl.)Once your butter is creamy, add the brown sugar and white sugar.
SOFT CHEWY DOUBLE CHOCOLATE CHIP COOKIES ... - MELANIE COOKS
From melaniecooks.com
Cuisine AmericanCategory Cookies, DessertServings 12Total Time 25 mins
DOUBLE CHOCOLATE CHIP COOKIES - WALKING ON SUNSHINE RECIPES
From walkingonsunshinerecipes.com
Cuisine AmericanTotal Time 25 minsCategory DessertsCalories 135 per serving
CHEWY DOUBLE CHOCOLATE CHIP COOKIES RECIPE - CDKITCHEN
From cdkitchen.com
5/5 (7)Total Time 20 minsServings 48Calories 128 per serving
WHITE CHIP DOUBLE CHOCOLATE COOKIES | STEPHANIE'S SWEET ...
From stephaniessweets.com
Ratings 3Category DessertServings 15Total Time 54 mins
- In a medium sized mixing bowl, sift together flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
- In a microwave safe bowl, heat chopped baking chocolate for 30 seconds. Stir well. Heat for 20 seconds. Stir well. Heat for 15 second intervals until chocolate is melted. Set aside.
- Using a mixer, beat the butter, sugar, and brown sugar together for 1 minute on medium. Butter should be smooth and fluffy. Add in vanilla.
- Then, add in egg and egg yolk one at a time. Add in the melted chocolate and mix until incorporated. Scrape bowl and mix for another 20 seconds.
ONE BOWL, CHEWY DOUBLE CHOCOLATE CHIP COOKIES - MINT + …
From mintandmallowkitchen.com
5/5 (4)Total Time 20 minsCategory CookiesCalories 288 per serving
- Mix all ingredients except chips: add all the ingredients except the chocolate chips to a mixing bowl and mix by hand or with a mixer just until combined. (This is a pretty stiff dough so while it can be mixed by hand, I'd highly recommend a mixer unless you are looking for a workout as it'll take a few minutes to come together even with a mixer!)
- Add chocolate chips: add in the chocolate all at once and stir in by hand just until it’s distributed throughout the dough (you can do this using a stand mixer carefully on the lowest setting, but the dough will be too stiff for most hand mixers to work well here).
- Scoop and tray: scoop dough into rounds using 2 tablespoons of dough per cookie (an ice-cream scoop works well here for easy portioning!), and place on a prepared baking sheet at least 2” apart. For an extra hand-made touch, gently press a chocolate chip into the top of each dough ball.
SOFT & CHEWY DOUBLE CHOCOLATE COOKIES - PALEOMG
From paleomg.com
Estimated Reading Time 5 mins
- In a large bowl, mix together almond butter and coconut sugar using a large spoon. Then add egg and mix again until well combined.
- Add 1/4 cup of cocoa powder at a time. At this point, I used my hands to incorporate the cocoa powder into the dough. Add all the cocoa powder and completely combine.
- Then add baking soda, vanilla, salt and chocolate chips and combined until everything is well mixed. This was all hands for me. It’s a dirty job, but someone has to do it. (This should be a very thick dough at this point. If it’s not, you need a thicker almond butter like I said before).
CHEWY DOUBLE CHOCOLATE CHIP COOKIES - ERHARDTS EAT
From erhardtseat.com
5/5 (4)Total Time 20 minsCategory Dessert, SnackCalories 189 per serving
- Combine flour, unsweetened cocoa powder, baking soda, and salt in a bowl and stir to combine. Set aside.
- In a separate bowl, combine the brown sugar, white sugar and melted butter. Stir the mixture until just combined and no chunks of brown sugar remain. In the same bowl add the eggs, vanilla extract, Karo® Corn Syrup and stir until combined.
- Add the dry ingredients into the large bowl and stir until combined. The dough will be sticky and the consistency in-between brownie batter and cookie dough. Stir in the chocolate chunks until evenly distributed.
- Line a baking sheet with parchment paper. Take a heaping tablespoon of the cookie dough and place it on the prepared baking sheet. I like to do 12 cookies per baking sheet leaving about 2 inches in between each ball of cookie dough. You can use one sheet and cook two batches of cookies, or use two baking sheets and bake them on separate racks.
ALMOND FLOUR DOUBLE CHOCOLATE CHIP COOKIES RECIPE
From hiddenspringshomestead.com
Cuisine AmericanCategory RecipesServings 36Total Time 21 mins
- In a large mixing bowl or blender bowl, mix together butter and sugar until fluffy. Pour in eggs and add vanilla, mix well.
- In a separate bowl, mix - almond flour, Xanthum gum, cocoa powder, baking soda, salt and walnuts until well blended.
DOUBLE CHEWY CHOCOLATE CHIP COOKIES - CREME DE LA CRUMB
From lecremedelacrumb.com
4.7/5 (6)Total Time 30 minsCategory DessertCalories 166 per serving
- Preheat oven to 350. Mist a large baking sheet with cooking spray, then wipe it off with a paper towel. (You barely need anything on the pan, the cookies will produce their own anti-stick grease!)
- In a large bowl mix together sugars, butter, eggs, and vanilla. In another bowl combine flour, salt, and baking soda and whisk to combine. Add dry ingredients to wet ingredients and mix until just combined (I do this part with a spoon or spatula, instead of a hand mixer etc, to keep the batter from becoming "over mixed")
- Roll the dough into 1.5 inch balls (if the dough is way too sticky you can add a little more flour 1 tablespoon at a time until you can roll it - it will still stick to your hands a little bit but that's okay). Place rolled dough balls on prepared baking sheet 2-3 inches apart and press each ball down slightly with the palm of your hand to flatten it a little bit. Stuff extra chocolate chips in the top of the cookies if you'd like. (I always do this) Bake 10-12 minutes.
- Remove from oven and allow to cool 5-10 minutes on the pan. Repeat process with remaining dough. Store in airtight container at room temperature.
CHEWY CHOCOLATE CHIP COOKIES - A LATTE FOOD
From alattefood.com
5/5 (2)Estimated Reading Time 7 minsCategory DessertTotal Time 47 mins
- With a hand mixer or a standing mixer, cream the butter until light and fluffy, about 30 seconds to 1 minute.
DOUBLE CHOCOLATE CHIP COOKIES - THE WINDY CITY DINNER FAIRY
From windycitydinnerfairy.com
Reviews 2Estimated Reading Time 3 minsServings 24Total Time 18 mins
- Combine in the dry ingredients in a separate bowl and add to the bowl with butter, eggs and sugar. Mix until just combined.
THE BEST DOUBLE CHOCOLATE CHIP COOKIES - CHEF SAVVY
From chefsavvy.com
4.2/5 (36)Calories 155 per servingCategory Dessert
- Preheat oven to 350 degrees. Line baking sheets with a silicone baking mat or parchment paper. Set aside.
- In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
CHEWY DOUBLE CHOCOLATE CHIP COOKIES - THE TYPICAL MOM
From temeculablogs.com
Reviews 1Category DessertCuisine AmericanTotal Time 14 mins
THE BEST CHEWY DOUBLE CHOCOLATE CHIP COOKIES - …
From whitneybond.com
5/5 (1)Total Time 30 minsCategory DessertCalories 144 per serving
- Add the room temperature butter, brown sugar and granulated sugar to a large mixing bowl, or the bowl of a stand mixer.
- Use the stand mixer, or an electric hand mixer, to cream the butter and sugar together on medium speed for 2 minutes.
CHEWY DOUBLE-CHOCOLATE COOKIES RECIPE - FOOD & WINE
From foodandwine.com
1/5 Total Time 25 minsServings 36
- Preheat the oven to 350º. In a large mixing bowl or stand mixer, cream the butter, sugar, 1/4 teaspoon salt, vanilla, cocoa powder and egg together until smooth and creamy. Set aside.
- Remove from the oven and let the cookies cool for a few minutes before transferring to a rack to cool completely.
- In a separate bowl, whisk together the flour, baking soda and the remaining teaspoon of salt and slowly mix into the batter. Stir in the chocolate chips and walnuts. Drop the dough by rounded tablespoons two inches apart on a greased cookie sheet. Bake for 10 minutes, or until the edges are just beginning to crisp. Remove from the oven and let the cookies cool for a few minutes before moving to a wire rack to cool completely.
DOUBLE CHOCOLATE CHIP COOKIES (SOFT + CHEWY!) - GONNA WANT ...
From gonnawantseconds.com
Reviews 2Category DessertCuisine AmericanTotal Time 35 mins
- Set a heatproof bowl over a saucepan of very hot, but not boiling water, not allowing the bottom of the bowl to touch the water. Add the chopped chocolate, stirring occasionally, until melted. Remove from saucepan and cool 5-10 minutes.
- In a medium mixing bowl, using a handheld electric mixer, cream the butter and sugar on medium speed, until light and fluffy. Add the eggs, one at a time, mixing until combined. Increase the speed of the mixer and beat a couple of minutes until batter is very light, creamy, and pale in color.
CHEWY DARK CHOCOLATE CHOCOLATE CHIP COOKIES - 2 SISTERS ...
From 2sistersrecipes.com
4.8/5 (4)Category Cookies And SnacksServings 3Total Time 20 mins
- In ONE bowl, beat sugars with butter, vanilla, and egg. Add salt, baking soda, baking powder, and unsweetened cocoa powder and beat for 1 to 2 minutes.
- Gradually add the flour and beat until well combined. Scrape and remove cookie dough off beaters.
- With a large wooden spoon, stir in the chocolate chips. Cookie dough will be thick, soft and ready for baking.
THE BEST CHEWY DOUBLE CHOCOLATE CHIP COOKIES - DEL'S ...
From delscookingtwist.com
Reviews 9Category CookiesCuisine AmericanTotal Time 30 mins
- In a separate medium size bowl, whisk together the melted butter with brown and granulated sugar until no sugar lumps remain. Whisk in the egg, the yolk, and the vanilla extract.
- Pour the wet ingredients into the dry ones and mix together with a spatula (do not overmix). Fold in the chocolate chips carefully.
- Cover the dough and chill in the refrigerator for 1h30 minimum or ideally overnight. When ready to use, allow the cookie dough to soften at room temperature for 10-15 minutes before using.
CHEWY DOUBLE CHOCOLATE COOKIES - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
5/5 (3)Total Time 30 minsCategory DessertCalories 204 per serving
- Melt chocolate chips and butter in a small sauce pan over medium heat, stir constantly until smooth. You can also melt the chocolate chips and butter in microwave, stir every 15 seconds.
- Mix eggs and sugars in a large bowl using a hand mixer, add in melted butter and chocolate chips, mix until well incorporated.
SOFT CHEWY DOUBLE CHOCOLATE COOKIE RECIPE | FOODTALK
From foodtalkdaily.com
Servings 4Total Time 40 mins
CHEWY DOUBLE CHOCOLATE CHIP COOKIES - DEVOUR DINNER
From devourdinner.com
Cuisine AmericanCategory DessertServings 24Calories 101 per serving
CHEWY DOUBLE CHOCOLATE CHIP COOKIES RECIPE - EAT SMARTER
From eatsmarter.com
5/5 (5)Category DessertCuisine North AmericaTotal Time 40 mins
CHEWY DOUBLE CHOCOLATE CHIP COOKIES RECIPE - FOOD.COM ...
From pinterest.com
5/5 (231)Total Time 34 minsServings 24-48
BROWN BUTTER CHOCOLATE CHIP COOKIES - CLOUDY KITCHEN
From cloudykitchen.com
CHEWY DOUBLE CHOCOLATE CHIP COOKIES WITH COCOA - CLASSIC ...
From classic-recipes.com
CHEWY DOUBLE CHOCOLATE CHIP COOKIES RECIPE - COOKEATSHARE
From cookeatshare.com
DOUBLE CHOCOLATE ESPRESSO CHIP COOKIES - ALL INFORMATION ...
From therecipes.info
THE BEST CHEWY DOUBLE CHOCOLATE CHIP COOKIES - CHEERFUL COOK
From cheerfulcook.com
CHEWY CHOCOLATE CHOCOLATE CHIP COOKIES RECIPES
From tfrecipes.com
CHEWY DOUBLE CHOCOLATE CHIP COOKIES- TFRECIPES
From tfrecipes.com
CHEWY CHOCOLATE CHIP COOKIES RECIPE - FOODESS
From foodess.com
BEST DOUBLE CHOCOLATE CHIP COOKIES - LEMON BLOSSOMS
From lemonblossoms.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love