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
DOUBLE CHOCOLATE CHIP COOKIES WITH CHOCOLATE CHUNKS
Provided by Food Network Kitchen
Time 1h
Yield 24 to 32 cookies
Number Of Ingredients 10
Steps:
- Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until fluffy. Add the egg and vanilla; beat.
- Whisk the flour, cocoa powder, baking soda and salt in a bowl. Add to the butter mixture and beat until just combined. Stir in the chocolate chunks.
- Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling.
DOUBLE CHOCOLATE COOKIES
A step-by-step guide to absolutely perfect double chocolate cookies. Follow the steps below for beautifully symmetrical cookies with just the right amount of chewiness, or see the recipe tips for a few shortcuts if you are just looking for a tasty treat. You will need a 10cm/4in round cutter if you want to use that method to shape the cookies (optional).
Provided by Annie Rigg
Categories Cakes and baking
Yield Makes 20-22 large cookies
Number Of Ingredients 12
Steps:
- Melt the dark chocolate in a heatproof bowl over a saucepan of barely simmering water. Stir until smooth, remove from the heat and leave to cool slightly.
- in a bowl, beat the soft butter with both sugars with a wooden spoon for about 1 minute until smooth and combined but not fluffy (alternatively use an electric whisk). Gradually add the beaten eggs, mixing well between each addition. Add the vanilla and mix again.
- Pour the melted chocolate into the mixture and mix until combined. Scrape down the sides of the bowl with a spatula. Sift in the flour, cocoa, bicarbonate of soda, baking powder and salt. Mix again until thoroughly combined. Line two large baking trays with baking paper.
- Fold three-quarters of the white chocolate into the cookie mixture. Using two dessertspoons, shape the mixture into 20-22 roughly-shaped but evenly-sized balls (each roughly 55g/2oz) and place on a lined baking tray. Press the remaining white chocolate into the cookie dough balls. Cover and chill for 1 hour until firm, then roll each cookie ball in your hands until you have a smooth, firm ball. Cover and chill again for 4 hours or overnight.
- Preheat the oven to 170C/150C Fan/Gas 3.
- Place 6-8 dough balls on each baking tray allowing plenty of space between each one as the cookies will spread during cooking. Bake for 12 minutes and then remove from the oven.
- Now you have two choices - either bang the bottom of the tray on the work surface to deflate the cookies or take a 10cm/4in cutter and place a cookie inside the cutter, still on the baking tray, and swirl it round and round to make an even, neat round cookie.
- Repeat with all the cookies. Return the cookies to the oven for a further 2-4 minutes until firm but not crisp (cooking for a further 2 minutes will result in a softer cookie and after 4 minutes they will be crisper - whichever is your preference).
- The cookies are soft after baking but will firm up further on cooling. Continue baking the cookies in batches. Leave to cool on the baking trays until firm and then transfer to a wire rack to cool completely. Store in airtight boxes in between layers of baking paper.
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.
CHOCOLATE COOKIES
Bake a batch of our irresistible all-American chocolate chunk cookies to enjoy with your cuppa. These easy sweet treats are ideal for weekend baking.
Provided by Angela Nilsen
Categories Afternoon tea, Snack, Supper, Treat
Time 50m
Yield Makes 12 big cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/gas 4/fan 160C.Gather together and weigh all the ingredients.
- Chop 200g/7oz of the plain chocolate into rough, irregular chunks. Chop the milk chocolate in the same way, but keep separate.
- Break the remaining plain chocolate into a large heatproof mixing bowl. Melt in the microwave on medium for about 11⁄2 minutes (or over a pan of simmering water).
- Stir the chocolate until melted, then tip in the sugar, butter, peanut butter, egg and vanilla and beat with a wooden spoon until well mixed. Stir in the flour, all the milk chocolate chunks, the nuts (no need to chop) and half the plain chocolate chunks. The mixture will feel quite soft, and drop easily from the spoon if you shake it.
- Drop big spoonfuls in 12 piles on to 2 or 3 baking sheets, leaving room for them to spread (you may need to bake in batches). Stick the remaining chunks into the cookies (2-3 pieces in each).
- Bake for 10-12 minutes until they are tinged very slightly darker around the edges. The smell will let you know they are ready. They will be soft in the middle, but will crisp up as they cool. (Cook for longer and you'll have crisper cookies.) Let them cool and firm up for a few minutes on the baking sheet (they'll break if you move them while still hot), then lift off with a wide spatula on to a cooling rack. They will keep crisp in an airtight tin for 3-4 days.
Nutrition Facts : Calories 381 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.42 milligram of sodium
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