CHOCOLATE CHOCOLATE CHIP
Provided by Food Network
Number Of Ingredients 0
Steps:
- Make the Go-To Chocolate Chip Cookies, replacing 1/4 cup flour with 1/4 cup Dutch-process cocoa powder. Bake as directed.
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.
TOTALLY CHOCOLATE CHOCOLATE CHIP COOKIES
this makes 12 huge cookies..with an abundance of chocolate chips...some chips are melted and mixed in the dough and some are chips...the result is a dark chocolate cookie with a heap of chocolate chips..from Elinor Klivans...
Provided by grandma2969
Categories Drop Cookies
Time 38m
Yield 12 huge cookies
Number Of Ingredients 10
Steps:
- Position a rack in the middle of the oven --
- Preheat the oven to 325*.Line two baking sheets with parchment paper.
- Put 2/3 cup of the chocolate chips in a heatproof container or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler).
- Stir the chocolate chips until melted and smooth --
- Remove from the water and set aside.
- Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.
- In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar,and the granulated sugar until smoothly blended, about 1 minute.
- Stop the mixer and scrape the sides of teh bowl as needed during mixing.
- On low speed, mix in the melted chocolate chips until blended.
- Add the egg and vanilla, mixing until blended, about 1 minute.
- Add the flour mixture, mixing just until it is incorporated.
- Mix in the remaining 2 cups chocolate chips.
- Using an ice scoop or measuring cup with 1/4 cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies 3" apart.
- Bake the cookies one sheet at a time, until they crack slightly on top and a toothpick inserted in the center of a cookies comes out with moist crumbs, not wet batter, about 18 minutes.
- If the toothpick penetrates a chocolate chips, test another spot --
- Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely.
- The outside of the cookies will become crisp as the cookies cool.
- The cookies can be stored in a tightly covered container at room temperature for up to 4 days.(they won't last that long).
CHOCOLATE CHOCOLATE CHIP COOKIES
Make and share this Chocolate Chocolate Chip Cookies recipe from Food.com.
Provided by tunasushi
Categories Drop Cookies
Time 15m
Yield 55 cookies, 55 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Cream butter, sugars and vanilla until fluffy.
- Add eggs and mix well.
- In another bowl, mix baking soda, salt, cocoa and flour well.
- Add the flour mixture into the butter mixture gradually and mix well.
- Stir in chocolate chips.
- Drop by tablespoons onto a cookie sheet and bake for 8-10 minutes. Remove from the oven and let the cookies remain on the cookie sheets for about 3 minutes and then transfer them to a wire rack to cool.
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