DOUBLE CHOCOLATE COOKIES
When I make these yummy treats with my young grandson, Ben, I use an extra-big mixing bowl to prevent the flour and other ingredients from flying all over. He seems to enjoy making the cookies almost as much as eating them!-Chantal Cornwall, Prince Rupert, British Columbia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 9 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 119 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 91mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
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.
ULTIMATE DOUBLE CHOCOLATE COOKIES
A chocolate cookie with the intensity of hot fudge sauce. THIS IS THE BEST CHOCOLATE COOKIE!!! Thick And Chewy!
Provided by Carol P.
Categories Desserts Cookies Drop Cookie Recipes
Time 1h40m
Yield 42
Number Of Ingredients 11
Steps:
- Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
- In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
- Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
- Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 21.4 g, Cholesterol 25 mg, Fat 6.8 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 3.9 g, Sodium 88.2 mg, Sugar 15.4 g
DELUXE DOUBLE CHOCOLATE COOKIES
I found this recipe on another site and modified it slightly.These babies are rich and extremely chocolaty. They almost brownie like chewy, dense and fudgy, with a wrinkled appearance. Whatever you do, don't over bake them and use good quality chocolate and cocoa. I use Lindt 70% cocoa bittersweet chocolate. Next time I'll try adding some chocolate chunks and walnuts to it (although they fine as is, also making them using a 1 tsp measure as they are rich.
Provided by lemoncurd
Categories Dessert
Time 1h25m
Yield 40 serving(s)
Number Of Ingredients 11
Steps:
- Sift together the cocoa ,baking powder, flour and salt; set aside.
- Melt chocolate over a double-boiler or in the microwave.
- In a medium bowl cream butter and sugars well, till pale and fluffy.
- Beat in eggs one at a time.
- Add vanilla and coffee beat till well blended.
- Using a wooden spoon, add in melted chocolate stir, add dry ingredients.
- Stir until every thing just comes together.
- Cover and allow to stand for 45 minutes, so chocolate can set up.
- Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper.
- Roll dough using a 1 tablespoon measure into balls. leave a 2-inches between cookies.
- Bake for 8- 10 minutes. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 158.1, Fat 9.7, SaturatedFat 5.9, Cholesterol 29.3, Sodium 75.5, Carbohydrate 19.4, Fiber 2.4, Sugar 10.6, Protein 3
DELUXE DOUBLE-CHOCOLATE COOKIES
Make and share this Deluxe Double-Chocolate Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Drop Cookies
Time 1h14m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°; butter a baking sheet or line with parchment paper.
- Pour water to a depth of about 2 inches in a saucepan; place over medium heat and bring to a simmer.
- Put the chocolate into a stainless steel bowl that will rest securely in the rim of the pan and place it over, not touching, the water.
- Make sure the bowl is completely dry before you add the chocolate and that no moisture gets into the chocolate.
- Heat, stirring occasionally, just until the chocolate melts and is smooth; remove from heat and let cool.
- In a bowl, stir the flour, cocoa powder, and baking powder together; set aside.
- Using a stand mixer fitted with paddle attachment, beat the butter on med-high speed until creamy.
- Slow add the sugar; mix until the mixture is completely smooth and soft (scrape down sides of bowl as needed).
- Add in eggs, one at a time, mixing well after each addition until incorporated before adding the next egg.
- Beat in the salt and vanilla, then add the melted chocolate; beat until incorporated.
- Add in the milk and beat until combined.
- Finally, add in the flour mixture; beat on low until incorporated.
- Drop dough by heaping tablespoonfuls onto baking sheet, spacing about 1 inch apart.
- Bake about 7 minutes, until cookies are just barely firm on top when lightly touched but are still very soft underneath.
- They will get firmer as they cool; transfer cookies to a wire rack and cool.
Nutrition Facts : Calories 69.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 18.8, Sodium 41.8, Carbohydrate 10, Fiber 0.6, Sugar 6.4, Protein 1.1
DOUBLE CHOCOLATE COOKIES
These are the best chocolate cookies I know of...
Provided by k. blackburn
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). In the microwave or over a double boiler, melt chocolate stirring frequently until smooth. Remove from heat.
- In a medium bowl, cream together the sugar and margarine until smooth. beat in the egg, melted chocolate and vanilla until well blended. Combine the flour, baking soda and salt; stir into the chocolate mixture alternately with the milk. Drop batter by heaping teaspoonfuls onto cookie sheets, about 1 inch apart.
- Bake 8 to 10 minutes until cookies are puffy and slightly cracked on top. Let cool on wire racks.
- Top cookies with Chocolate Butter-Cream Frosting (see recipe) and garnish with pecans.
Nutrition Facts : Calories 218 calories, Carbohydrate 28.4 g, Cholesterol 16.5 mg, Fat 10.8 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 248.4 mg, Sugar 13.2 g
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
DELUXE CHOCOLATE CHIP COOKIES
This delicious chocolate chip cookie is sweet and soft. You will be surprised that you made this recipe thinking you just bought it from a store. It is an easy and simple recipe
Provided by SonyxPuppsChef
Categories Drop Cookies
Time 25m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Grease cookie sheet or foil lightly with butter.
- In a small bowl, sift together flour, baking soda, and salt.
- In a large bowl, combine butter, vanilla, and sugars.
- With a wooden spoon, beat until creamy.
- Beat in eggs.
- Gradually add dry sifted ingredients and mix well.
- Stir in chocolate chips and nuts.
- Drop rounded tablespoons onto cookie sheet.
- Bake in 375 degrees oven for 9-10 minutes or until lightly browned.
Nutrition Facts : Calories 145.8, Fat 8.6, SaturatedFat 4.2, Cholesterol 21.9, Sodium 159, Carbohydrate 16.6, Fiber 1, Sugar 9.1, Protein 2.2
DOUBLE CHOCOLATE CHIP COOKIES
Can't decide between baking a big pan of chocolate-packed brownies or a batch of soft and chewy chocolate chip cookies with a perfectly crispy crunch? Take a page from both of these classics and try this recipe for the best double chocolate chip cookies from Betty Crocker's Heart Healthy Cookbook. These chocolate-packed cookies are not only delicious and full of decadent chocolate, but they have only 70 calories in each cookie and can be made from scratch in just about 30 minutes. So, the next time you need a little extra chocolate to sweeten your day, whip up a batch of these delightful cookies!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg white.
- Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips. Onto ungreased cookie sheet, drop dough by teaspoonfuls about 2 inches apart.
- Bake 8 to 9 minutes or until set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 6 g, TransFat 0 g
DOUBLE DELIGHTS
You get the best of both worlds with these chocolate and vanilla cookies. They're an appealing addition to any cookie tray. I usually serve them at the holidays, when they're often the first cookies to disappear, but you can have them any time of year. —Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 15 dozen.
Number Of Ingredients 22
Steps:
- For chocolate dough, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and white chocolate., For vanilla dough, in another large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and German chocolate. Cover and refrigerate both doughs for 2 hours. , Divide both doughs in half. Shape each portion into a 12-in. roll; cover. Refrigerate until firm, about 3 hours., Uncover and cut each roll in half lengthwise. Place a chocolate half and vanilla half together, pressing to form a log; repeat with remaining dough. Cover and refrigerate until the dough holds together when cut, about 1 hour. , Using a serrated knife, cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° until set, 8-10 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 44mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
DELUXE SUGAR COOKIES
Christmas cutouts signal the holiday season. For variety, sprinkle half of the cookies with colored sugar before baking and frost the remaining ones after they're cooled.-Dawn Fagerstrom, Warren, Minnesota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen (2-inch) cookies.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. Chill for at least 1 hour or until easy to handle. , Divide dough into fourths. On a surface lightly sprinkled with confectioners' sugar, roll out 1 portion of dough to 1/8-in. thickness. Cut into desired shapes using 2-in. cookie cutters. Place on ungreased baking sheets. Repeat with remaining dough. Bake at 350° for 7-8 minutes or until the edges begin to brown. Remove to wire racks to cool.
Nutrition Facts : Calories 59 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 47mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
OUTRAGEOUS CHOCOLATE COOKIES
Don't bake these rich double-chocolate cookies to a crisp; they are meant to be soft and chewy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
- In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
- Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.
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