DOUBLE CHOCOLATE CHUNK COOKIES
These rich cookies should seem a bit soft when you take them out of the oven. They firm up as they cool, so be careful not to overbake them.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
- Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
- Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes.
CHOCOLATE CHOCOLATE CHIP COOKIES I
These cookies are great...you get a double dose of chocolate! My kids love them.
Provided by KATHY
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 15.5 g, Cholesterol 17.9 mg, Fat 7.1 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 3.9 g, Sodium 63.1 mg, Sugar 10.2 g
DOUBLE CHOCOLATE CHIP COOKIES
This double chocolate chip cookie recipe is 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 Double Chocolate Chip Cookies
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 cookie dough into balls and place them 1 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
BETTY CROCKER DOUBLE CHOCOLATE CHIP COOKIES
These cookies are so delicious and extremely easy! I found the recipe on a box of devil's food cake mix and I have loved it ever since. Nuts are completely optional, I usually make them without, but macadamia nuts are really nice when you add them.
Provided by gingerkitten D
Categories Drop Cookies
Time 17m
Yield 60 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350°.
- Beat half the dry cake mix, the butter, vanilla, and eggs in a large bowl on medium speed until smooth, or mix with a spoon.
- Stir in remaining cake mix, the nuts (if used), and chocolate chips.
- Drop dough by rounded tsps about 2-inches apart onto the ungreased cookie sheet.
- Bake 10-12 minutes or until edges are set (the centers will be soft).
- Cool 1 minute, remove from cookie sheet to wire rack.
Nutrition Facts : Calories 67.1, Fat 3.9, SaturatedFat 1.8, Cholesterol 10.3, Sodium 88.4, Carbohydrate 8.2, Fiber 0.4, Sugar 4.9, Protein 0.9
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.
MARTHA STEWART DOUBLE CHOCOLATE CHUNK COOKIES
this is one of her cookies of the month selection...absolutely worth every calorie..be sure to use the best milk chocolate you can afford..need 4 oz coarsely chopped, 4 oz cut in 1/4" chunks..these cookies should seem a bit soft when you take them out of the oven...they firm up as they cool..so be careful not to overbake them
Provided by grandma2969
Categories Drop Cookies
Time 35m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 325* --
- whisk together flour, cocoa powder, baking soda, and salt in a medium bowl -- set aside.
- Melt coarsely chopped milk chocolate with the butter in a small heatproof bowl, set over a pan of simmering water.
- transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment --
- add sugar, eggs and vanilla -- mix on medium speed until combined --
- reduce speed to low, gradually mix in flour mixture --
- fold in chocolate chunks.
- scoop batter using a 1 1/2" ice cream scoop, place 2" apart on parchment lined baking sheets.
- bake until cookies are flat and surfaces begin to crack.about 15 minutes.
- transfer parchment paper to wire racks.
- let cool 5 minutes.
- cookies can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 1301, Fat 58.9, SaturatedFat 32.5, Cholesterol 239.8, Sodium 711.9, Carbohydrate 185.1, Fiber 8.5, Sugar 139.7, Protein 17.5
DOUBLE CHOCOLATE CHUNK SWIRL SUGAR COOKIES
Blogger Angie McGowan of Eclectic Recipes shares a fun, new cookie idea. Learn to make this recipe with our how-to article.
Provided by By Angie McGowan
Categories Dessert
Time 3h5m
Yield 3
Number Of Ingredients 6
Steps:
- In medium bowl, stir together double chocolate chunk cookie mix, oil, water and 1 of the eggs until well combined. Set aside.
- In another medium bowl, stir together sugar cookie mix, softened butter and remaining egg until well combined.
- Between 2 sheets of cooking parchment paper and using rolling pin, roll sugar cookie dough into 18x12-inch rectangle. Remove top sheet of paper. Spoon chocolate cookie dough evenly over sugar cookie dough. Return paper to top of chocolate cookie dough. With rolling pin, gently roll chocolate cookie dough into even layer over sugar cookie dough.
- Remove top sheet of paper. Starting with one 18-inch side, roll up dough into a log. Wrap log in bottom sheet of paper. Refrigerate until firm, about 2 to 3 hours.
- Heat oven to 350°F. Spray cookie sheets with cooking spray. On cutting board, cut chilled cookie dough into 1/2-inch slices; place 3 inches apart on cookie sheets.
- Bake 14 to 16 minutes or until edges are light golden brown. Cool cookies on cookie sheet 2 to 3 minutes. Remove from cookie sheets to cooling racks. Cool completely before serving. Store cookies in airtight container.
Nutrition Facts : ServingSize 1 Serving
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